Swiss Chard, Zucchini & Ham Quiche

This recipe is so versatile: use any seasonal, fresh or frozen veggies you have ready to go! I like using hearty vegetables like spinach, kale, swiss chard, zucchini, squash, onions, garlic, etc.


Yield: 1 quiche (6-8 servings)



1 prepared pie crust, thawed

2 Tbsp olive oil

1 Tbsp garlic, minced

1 small onion, finely diced

1 small zucchini, finely chopped

2 cups swiss chard, chopped

1/2 cup deli or spiral ham, diced (or breakfast sausage, chicken sausage or bacon)

5 eggs

1/2 cup milk or half & half

1/2 cup cheddar cheese, shredded

Salt and Pepper, to taste



  1. Preheat oven to 350 degrees. Evenly unroll the prepared pie crust into a pie pan. Bake for 5-8 minutes or until just set (not browned).
  2. Heat olive oil in a large skillet. Add garlic, onion, zucchini, swiss chard and ham. Cook on medium-low heat until for 8-10 minutes or until vegetables are tender and ham is heated through.
  3. In a medium bowl, whisk eggs, milk, cheese and seasonings until well incorporated.
  4. Place the vegetable mixture in the bottom of the pie crust and spread evenly. Carefully pour over the egg mixture.
  5. Bake for 30-40 minutes or until crust is brown and eggs are fully cooked and firm.




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.

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!


Veggie Spring Rolls with Peanut Dipping Sauce

These vibrant rolls are crunchy and packed with vitamins, minerals and flavor! Use whatever veggies you have on hand and feel free to add tofu, shredded chicken or any other protein.


Yield: 4-6 servings



2-3 cups warm water

1 package rice paper rounds (You can find these in the international section of the grocery store)

1 bunch leaf lettuce, butter lettuce or spinach

1 large carrot, thinly sliced

2 bell peppers, thinly sliced

1 cup cabbage, thinly sliced (or your favorite veggie!)

1/2 large cucumber, peeled and thinly sliced

1/4 cup creamy peanut butter

2 Tbsp cup soy sauce

1/2 cup water

1/2 tsp ginger (fresh or dried)

1/2 tsp garlic (fresh minced or granulated)



  1. Pour warm water into a pie pan or shallow dish. Dipping one rice paper wrapper at a time, submerge the wrapper in the water for 30 seconds – 1 minute or until it is just flexible.
  2. Gently lay the wrapper onto a plate or flat service. Place 3-4 pieces of each vegetable into the center of the wrapper. Fold the bottom of the wrapper over the veggies and pull it tightly towards you. Slowly rolling the wrapper upward (like a burrito), tuck the side into the center of the wrapper.
  3. Set the finished rolls on a plate and repeat with the rest of the veggies and wrappers.
  4. In a small sauce pan, heat the peanut butter, soy sauce, water, ginger and garlic on low heat. Stir constantly and cook for 3-5 minutes or until fully incorporated and heated through.
  5. To serve, dip the rolls in the sauce and enjoy!

Shrimp Tacos with Mango Avocado Salsa

Anyone else always in the mood for fish tacos even if you’re not on a tropical vacation? SAME.

Here’s my homemade version that can be made with any fish you have on hand (or your favorite)! These easy, simple and delicious tacos will transport you to a tropical vacation, all that’s missing are the margaritas!
Yield: 3-4 servings



For the tacos:

2 pounds shrimp, peeled (I used frozen)

1 packet taco seasoning

1 package tortillas (flour or corn)

1 cup purple cabbage, shredded (optional)

Sour cream, for topping (optional)

For the salsa:

2 mangoes, diced (You can also use pineapple)

2 avocados, pitted and diced

1/4 cup red onion, finely diced

1/2 red bell pepper, finely diced (Any color works!)

1 lime, juiced

1/4 tsp salt



  1. Preheat oven to 350 degrees F. Evenly place shrimp on a greased baking sheet and sprinkle with 2 Tbsp taco seasoning (save the rest for another time). Toss to coat the shrimp. Bake for 10-15 minutes or until shrimp are fully cooked.
  2. Heat a small saute pan on medium-high heat (do not use oil or spray). Place a tortilla in the hot pan and cook for 1-2 minutes on each side or until lightly browned and crispy. Repeat with all the tortillas needed. Cover and set aside.
  3. In a bowl, gently mix together all salsa ingredients until just combined (be sure not to mash the avocado).
  4. To build: Start by putting a small pinch of purple cabbage into the crispy tortilla. Add on a few pieces of shrimp and spoon on salsa. Top with sour cream or other desired toppings!



Bell Pepper Nachos


1 bag baby bell peppers, halved and seeded

1 lb ground turkey, beef or chicken (can also use two cans of black beans for vegan/vegetarian options)

1/2 packet of your favorite taco seasoning blend

1/2 large onion, diced

3/4 cup cheddar cheese, shredded (or your favorite type- colby jack or pepper jack also work)

1 large avocado, cubed

1/2 cup cherry tomatoes, halved

1/4 cup sour cream (optional)

Other toppings: red onion, salsa, cilantro



  1. Preheat oven to 425 degrees. Evenly place the halved bell peppers on a baking sheet and set aside.
  2. In a medium skillet brown the onions and meat together for 7-10 minutes or until the meat is fully cooked. Season with taco mix and stir to fully combine.
  3. Sprinkle the peppers with the meat mixture and the shredded cheese. Bake for 5-7 minutes or until the cheese is melted and bubbly.
  4. Top the nachos with avocado cubes, tomatoes, sour cream and any other toppings of choice!