Green Dream Smoothie

Yield: 1 serving



1 banana, frozen

1/2 cup mango or pineapple, frozen

2 cups spinach, fresh (or 1 cup frozen) or kale

1 tsp ginger, fresh (or 1/4 tsp dried)

2 Tbsp flaxseeds or hemp seeds

1 Tbsp chia seeds

1 cup milk or water

1/2 cup ice, optional



  1. Blend all ingredients together until smooth and drink up!


Homemade Nutella

Yield: 1-1/2 cups



2 cups hazelnuts, roasted

1 tsp vanilla extract

1/2 tsp salt

3 Tbsp cocoa powder

1/4 cup chocolate chips, melted



  1. Place all ingredients in a blender or food processor.
  2. Pulse for 1-2 minutes or until the mixture is smooth and creamy.
  3. Store in an airtight container in the refrigerator.

Dark Chocolate Orange Granola

Yield: 3-4 cups



1/2 cup honey

1/3 olive oil, melted butter or coconut oil

1/4 cup cocoa powder

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

2 oranges, juiced and zested

3 cups oats

1/4 cup chia, flaxseeds or hemp seeds

1/2 cup pumpkin seeds or pistachios

1/2 cup dried cranberries, cherries or apricots



  1. Preheat oven to 325 degrees.
  2. Mix together the honey, oil, cocoa powder, vanilla, cinnamon, salt, orange juice and zest until smooth.
  3. Add in the oats and seeds. Stir to evenly coat the mixture.
  4. Spread the mix evenly onto a greased baking sheet. Bake for 20-25 minutes, stirring halfway through.
  5. Sprinkle on the dried fruit and toss to combine. Let the granola cool completely before storing in an airtight container.

No-Bake Brownie Bites

Yield: 8-10 balls



1/3 cup almond butter (or other nut/seed butter)

1/4 cup maple syrup or honey

1 tsp almond extract

1/4 cup unsweetened cocoa powder

3/4 cup almond flour

1/4 cup walnuts, chopped

1/4 cup chocolate chips



  1. Mix all ingredients together until a dough forms.
  2. Scoop 2 Tbsp sized balls onto a baking sheet pan and freeze for 20-30 minutes or until firm.
  3. Keep refrigerated.


No-Bake Peanut Butter Chocolate Chip Cookie Dough Bites

Yield: 10-12 balls



1/2 cup peanut butter

1/4 cup maple syrup or honey

1 tsp vanilla extract

1/4 tsp salt

3/4-1 cup almond flour

1/2 cup chocolate chips



  1. Stir all ingredients together until a dough begins to form and mixed evenly.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet.
  3. Freeze for 20-30 minutes or until set and firm.
  4. Keep in freezer!

Shortcut Monkey Bread Muffins

Yield: 6-8 rolls



1 tube refrigerated biscuit dough

4 Tbsp butter, melted

1/4 cup sugar

1 Tbsp cinnamon



  1. Preheat oven to 350 degrees.
  2. Cut each biscuit into 4 pieces. Pour melted butter over the biscuit pieces. Sprinkle on sugar and cinnamon. Toss to coat each piece of biscuit dough evenly.
  3. Grease 6-8 muffin tins with non-stick spray. Place 3-4 pieces of biscuit dough into each muffin tin. Bake for 20-25 minutes or until golden brown and bubbly.


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.