Healthier Baked Fish & Chips

Friday night fish fry – but make it healthy! This baked alternative still packs in the flavor and decadence of classic fish fry with Sizzle Fish Haddock filets and an Old Bay seasoning mix in the light panko breading.

Link to the Haddock filets I used:


Yield: 4-6 servings



3-4 (4-6 ounce) pieces of Haddock, defrosted if frozen

2 eggs, beaten

2 cups panko breadcrumbs (or regular breadcrumbs)

1 Tbsp Old Bay seasoning

1 tsp garlic powder

2-3 lbs potatoes (I used baby potatoes), sliced into fries or halves

3 Tbsp olive oil

1 tsp salt

1/2 tsp pepper



  1. Preheat oven to 400 degrees.
  2. Mix the panko breadcrumbs, Old Bay and garlic powder in a large bowl. Dip each piece of Haddock into the eggs then the breadcrumbs, gently pressing the crumbs onto the fish to form a coating. Repeat this step once more for each piece to create a thick coating.
  3. Place the fish onto a lined baking sheet pan. Spray each piece of fish with a non-stick spray and bake for 15-17 minutes (or longer depending on the thickness of the fish). Turn on the broiler and broil the fish for 3-5 minutes to brown.
  4. Spread the potatoes onto a baking sheet pan and drizzle with olive oil. Season with salt and pepper and bake at 400 for 25-30 minutes, tossing occasionally.
  5. Serve the fish and potatoes together with ketchup, tartar sauce and coleslaw!

Pistachio Crusted Salmon

The perfect recipe for a date-night in, for the whole family or just yourself! I love preparing salmon with pistachios because the nuttiness compliments the fish’s natural flavors, plus it comes together in under 20 minutes (and looks like it took you hours!).

Link for the exact salmon I used:


Yield: 2-3 servings



3 (4-6 oz) pieces of salmon (thawed if frozen)

2 Tbsp Dijon mustard

1/2 cup pistachios, shelled and chopped finely

Salt and pepper, to taste



  1. Preheat oven to 375 degrees.
  2. Place salmon pieces on a sheet pan lined with parchment paper. Spread each piece with a smooth layer of mustard.
  3. Press the chopped pistachios onto each piece of salmon.
  4. Bake for 18-20 minutes or until salmon is tender and pistachios are lightly browned.


Southwestern Halibut Tacos

The perfect dish for Cinco de Mayo, Taco Tuesday or any type of celebration! The wild-caught halibut from Sizzle Fish makes these tacos irresistible! Link for the exact fish I used here:
Yield: 2-3 servings



2-3 (4-6 oz) pieces of halibut (thawed if frozen)

2 Tbsp olive oil

1 Tbsp taco seasoning (or a mix of cumin, paprika, garlic, chili powder)

4-6 whole-wheat tortillas

Toppings: shredded cabbage, sour cream, salsa, shredded cheese, sliced scallions, diced tomatoes, sliced avocado.



  1. Preheat oven to 375 degrees.
  2. Place halibut pieces onto a sheet pan and drizzle with olive oil. Evenly sprinkle with seasoning.
  3. Bake for 15-20 minutes or until firm.
  4. Lightly flake the fish into pieces and place into tortillas. Top with desired toppings!


Ginger Soy Salmon

This dish is perfect for those nights you are craving take out, but want something a little more homemade. An easy 4 ingredient sauce packs this dish with flavor, but comes together in less than 20 minutes!

Link for the exact salmon I used:


Yield: 2-3 servings



3 (4-6 oz) pieces of salmon, defrosted if frozen

3 Tbsp honey

3 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp fresh ginger, minced (or 1/2 tsp dried)

Sesame seeds, optional



  1. Preheat oven to 375 degrees. Place the pieces of salmon (skin side down) onto a baking sheet lined with foil or parchment paper.
  2. In a microwave safe bowl, stir the rest of the ingredients together.  Microwave for 30 seconds or until honey has dissolved.
  3. Pour the sauce mixture over the salmon and sprinkle with sesame seeds. Bake for 15-18 minutes or until firm and fully cooked.

No Bake Chocolate Coconut Cookies

Yield: 8-10 cookies



1/3 cup nut butter (peanut butter, sunflower seed butter, almond butter, cashew butter)

2 Tbsp coconut oil

1/3 cup chocolate chips

1 cup oats

1/2 cup shredded coconut flakes



  1. In a small sauce pan, melt the nut butter, coconut oil and chocolate chips together over low heat, stirring constantly. Turn off the heat once melted.
  2. Stir in the oats and coconut flakes and stir until evenly coated.
  3. Using a spoon or cookie scoop, spoon 2 Tbsp sized mounds of the mixture onto a parchment lined baking sheet. Refrigerate or freeze for 15-20 minutes or until hardened.

Crunchy Roasted Chick Peas


1 can chick peas, drained and rinsed

2 Tbsp olive oil

1 tsp garlic powder (or seasoning of choice)

1/2 tsp salt



  1. Preheat oven to 375 degrees.
  2. Toss chick peas in the olive oil and seasonings. Evenly spread the chick peas onto a baking sheet.
  3. Roast the chick peas for 20-25 minutes, stirring occasionally, until they are browned and crispy.
  4. Store in an airtight container at room temperature for up to 1 week.

Peanut Butter Banana Blender Pancakes


1 banana

1 egg

1 cup oats

1/2 cup milk (dairy or non-dairy)

2 Tbsp powdered peanut butter (or regular peanut butter)

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 tsp vanilla



  1. Blend all ingredients together in a blender or food processor until smooth (1-2 minutes).
  2. Heat a greased skillet over medium heat. Pour 1/4 cup sized circles of batter into the pan, about 2 inches apart. Cook 2-3 minutes or until small bubbles appear, flip and cook an additional 2-3 minutes.
  3. Top with fresh fruit, peanut butter and a drizzle of maple syrup or honey!

Thai Noodle Salad

This noodle salad can be served chilled or warm, plus you can add any veggies you have on hand!


Yield: 6-8 servings



3 cups assorted veggies, sliced thin (I used cabbage, carrots, cucumbers, bell peppers, celery and snap peas)

1 pound spaghetti, cooked according to box instructions

1/4 cup sunflower seed butter (or peanut butter)

2 Tbsp rice vinegar

2 Tbsp olive oil

1 Tbsp honey

1 Tbsp soy sauce

1 tsp fresh or dried ginger

1/4 cup water



  1. In a large bowl toss together the veggies and pasta until fully incorporated.
  2. In a blender or food processor, combine the rest of the ingredients until smooth. If the dressing is too thick, add more water to thin.
  3. Pour dressing over pasta and veggies. Toss to coat completely. Serve at room temperature, or place in the refrigerator for 1-2 hours and serve cold.

Vegetarian Sweet Potato Chili

Yield: 6-8 servings



2 Tbsp olive oil

1 Tbsp garlic (or one clove, minced)

1 onion, diced

1/2 tsp salt

1/2 tsp pepper

1/2 packet taco seasoning (or add 1 tsp each: garlic powder, chili powder, cumin, paprika and oregano)

2 bell peppers, diced

1/2 cup carrot, diced

2 cup sweet potatoes, diced (about 1-2 large sweet potatoes)

1 can black beans, drained and rinsed (pinto and white beans work too)

1 can whole kernel corn, drained and rinsed (or 1 cup frozen corn)

1/2 jar salsa

1 (28 oz can) diced or crushed tomatoes

1 cup veggie broth (or water)

Optional toppings: Sour cream or Greek yogurt, diced scallions, tortilla chips, shredded cheese.



  1. In a large pot, heat olive oil over medium heat. Add in the garlic and onion. Saute for 3-5 minutes or until lightly browned.
  2. Add in all of the seasonings and toast for 1-2 minutes or until fragrant.
  3. Add in the veggies (bell peppers, carrots, sweet potatoes, beans and corn). Stir until fully combined.
  4. Slowly add in the salsa, crushed tomatoes and broth and stir to combine. Turn heat to low and bring to a slight simmer.
  5. Stirring occasionally, cook for 45-50 minutes or until veggies are cooked through and chili has become reduced and thick.
  6. Top with desired toppings and enjoy!


SunButter Cups

These allergen-friendly cups are a great treat to have on hand and are easy to make ahead of time! Feel free to use any nut or seed butter and dairy free chocolate chips if needed.
Yield: 8-10 cups



1/3 cup sunflower seed butter

2 Tbsp honey or maple syrup

1 tsp vanilla extract

1 cup chocolate chips

1 tsp coconut oil



  1. In a small bowl mix together sunflower seed butter, honey and vanilla. Set aside.
  2. In a separate bowl, melt chocolate and coconut oil together. Scoop 1 tsp of melted chocolate into a mini muffin tin (should make about 8-10 cups). Freeze for 5-10 minutes or until chocolate has hardened.
  3. Place 1 tsp of sunflower seed mixture on top of each tin. Top each cup with the remaining melted chocolate and freeze once again for 10-20 minutes or until hardened.