Italian "Breadcrumb" Baked Cod (AIP Modification, Paleo)

I recently had the opportunity to try out Mission Heirloom's Yucan Crunch Crackers now that is available to order on Amazon. Not only was excited about another AIP option on Amazon (Amazon Prime owns me), but also was so excited to try them out after seeing so many other bloggers sharing about them.

And I was not disappointed! Yucan Crunch Crackers are such an awesome addition to the AIP community. My absolute favorite way to have them is to crisp them up under the broiler and use them as crackers to shovel tuna salad in my mouth. But they are so versitile! And while I love using them as a cracker alternative, the recipe below is another fun way to enjoy these crunchy goodies. Emily is also a huge fan of them as well which means I am going to need to order some more asap!

Yucan Crunch for Me and for You

Mission Heirloom has not only given me an opportunity to try out their Yucan Crunch, but they are also allowing me to give away a 2-pack set of their Yucan Crunch to one of you! Head on over to my Instagram for details of how to enter.

Italian "Breadcrumb" Bake Cod

Ingredients

• 1 lb fresh wild caught cod
• 1/2 cup of broken Mission Heirlom's yucan crunch
• 1 tablespoon fresh thyme
• 1 tablespoon fresh scallions
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 tablespoon avocado oil (use for AIP compliant recipe)
• 3 tablespoon of mayo (leave out for AIP compliant recipe)

Instructions

1. Preheat oven to 350 degree F.
2. Pat dry cod and place on a parchment paper lined cooking sheet.
3. Add yucan crunch, sea salt, dried oregano, dried parsley, garlic powder, onion powder, fresh scallions and fresh thyme to a food processor. Pulse until it crumbs.
4. For AIP compliant recipe, lightly coat the top of cod with avocado oil. For non-AIP complaint recipe evenly spread mayo over the top of the cod.
5. Add an even layer of "breadcrumbs" on top of the cod.
6. Place cooking sheet with fish in preheated oven for 15-17 minutes, or until fish is flaky.
7. Turn on broiler and put cod under broiler for 2-3 minutes, or until browned. Keep a close eye so it doesn't burn.
8. Enjoy!

Disclosure: I did receive a complimentary 4-pack of Yucan Crunch; however, this is a product I have will happily purchased in purchase in the future. I would never recommend a product I didn’t stand behind 100%. 

Yuca con Mojo {Cassava with Garlic Sauce} (AIP, Paleo, Vegan, Whole 30)

Long before I discovered the Yuca Slayer, Jennifer Robins from Predominantly Paleo, I remember buying my first yuca (cassava) root because it intrigued me. Having no idea what to do with it, I did what I always do when at a loss with a new ingredient, I googled it. The one recipe that stuck out to me was yuca con mojo, aka yuca (cassava) with garlic sauce.

After trying many different variations of this recipe and making a few tweaks of my own, I found a recipe I truly loved. It is a traditional Cuban recipe that uses yuca (cassava) root, lime, garlic, and olive oil. However, my personal taste buds didn't care for the lime, so I have chosen lemon for my recipe, steering it a little from tradition. I make this recipe pretty often and love to eat it as side with anything really, but I really enjoy it with chicken and big pile of kale.

Yuca con mojo {Cassava with garlic sauce} 

Ingredients

• 1 lb yuca (cassava root) fresh or frozen
• 1 teaspoon sea salt, divided
• 1½ teaspoons plus + ¼ cup of fresh squeezed lemon juice
• 3 tablespoons of minced garlic
• ½ garlic cup sliced red onion
• ¼ cup extra virgin olive oil

Instructions

1. Prepare yuca
1. If using fresh yuca, cut of each end, and cut in thirds. Then, cut off the outside peel. Once peel is removed, cut up into bite size pieces. 
2. If frozen, let sit out for a few minutes until you can cut it down into bite size pieces.
2. Add cut yuca onto a medium size pot and add enough water to cover it. Add in ½ teaspoon of sea salt and 1½ teaspoons of lemon juice.
3. Bring yuca to a boil, reduce to a simmer, cover, and cook for 25 mins (or until yuca is tender but not mushy)
4. Combine garlic and ½ teaspoon of sea salt in a small dish
5. When yuca is done, drain, and sift through to remove hard center core. Even the frozen sometimes has a little left over. Set aside.
6. Return saucepan to stove top and set to medium high heat. Add red onion, olive oil, ¼ cup lemon juice, and garlic salt mix to sauce pan. Cook for 5 minutes.
7. Lastly, add yuca to the saucepan and cook for another 5 minutes.
8. Serve and Enjoy!