Monthly Archives: February 2021

Chard Wrapped Fish Filets

Posted on by Andrea

Here’s an easy and healthy way to cook fish filets. In this recipe I’ve used haddock and depending on the thickness of your fish filet, you may need to increase your cooking time. You can also use kale leaves, or parchement paper packets. The swiss chard is pairs really well with fish, it’s just delicious with it.

Chard Wrapped Fish Filets

adapted from a recipe by Jessica Seinfeld

Serves 2 (can be doubled, etc)

Ingredients:

2 5 ounce fish filets

2 large swish chard leaves, stems removed (and diced finely for use in this recipe)

1/4 cup onion, finely diced

1/4 cup swiss chard stems, finely diced

1/2 cup fennel bulb, thinly sliced

1/4 cup celery stalks, finely diced (preferably with leaves attached)

2 tbsp olive oil (or oil of your choice)

4 tsp basil pesto

juice of 1/2 lemon

salt and freshly ground pepper

some olive oil to drizzle

Directions:

Preheat oven to 400F. Line a baking sheet with parchment paper.

Wash and trim swiss chard leaves. Remove stems and finely dice. Place leaves on baking sheet.

Place fish filets on top of chard leaves, on one side, so there is enough of the leaf to fold over.

Heat olive oil in medium-sized pan over medium heat. Add onions, diced chard stems, celery and fennel to pan. Add salt and pepper. Saute gently until softened – 5 minutes or so. Remove from heat.

Spread 2 tsp of basil pesto on top of each fish filet. Divide vegetable mixture and spoon on top of filets. Drizzle a little olive oil and lemon juice over the fish. Fold over leaf and adhere with a toothpick. (Can be prepared to this point and refrigerated to bake later).

Place into preheated oven and bake for 20 minutes, or until fish is cooked through.

Served with some simple boiled new potatoes. 🙂

Sauté vegetables until tender-crisp

Spread pesto on top of filet, followed by sautéed vegetables

Fold over chard leaf, secure with toothpick
Voila!

I am including some preparation alternatives as well:

Alternatives:

To cook fish in a parchement paper packet, follow the instructions, but place fish on a square of parchment instead of chard leaf. Wrap/fold edges to create a packet. (I used some chopped chard or kale leaf with this alternative, as I love the flavours together).

This is a halibut filet with the same ingredients but more chard leaf chopped up in the vegetable mixture
Parchment packets- you can google how to wrap these properly

Energy Snack Loaf (sugar free)(gf)

Posted on by Andrea

I love this loaf for many reasons. It’s refined sugar free, getting it’s sweetness from bananas and dried fruit. It’s an excellent snack between meals when you need something to get you through. I always bring this with me when I travel (sliced and individually wrapped), it’s proven to be a lifesaver during long waits between meals, great to take on a hike. It tastes amazing and it’s healthy. Once you have all the ingredients, it comes together quickly –it’s such a cinch.

*sub in your favourite dried fruits and nuts to make it your own

Energy Snack Loaf

adapted from a recipe by https://theviewfromgreatisland.com/

Ingredients:

Dry – mix together:

1.5 cups almond flour

1/2 cup all-purpose gluten-free flour (or regular)

2 tbsp hemp hearts

1 tsp baking powder

1/2 tsp salt

Wet – in processor (can mix by hand):

2 bananas – liquified (or mashed well with potato masher)

2 large eggs

1/4 cup of olive oil (or oil of your choice)

1/2 tsp almond extract

1/2 tsp vanilla extract

Add ins – once everything is combined:

1 generous cup raisins or craisins (or dried fruit of choice)

1 generous cup pecans, roughly chopped (or nut of choice)

Directions:

Preheat oven to 350F. Line a 9 x 5 inch loaf pan with parchment paper. Set aside.

In large bowl, mix together the first 5 dry ingredients– almond flour, Gf flour, hemp hearts, baking powder and salt. Set aside.

In a food processor (or by hand) liquify the bananas, then add in the eggs and mix well. Add almond and vanilla extracts and olive oil and mix well.

Add the liquid ingredients to the dry ingredients and mix well. Fold in the raisins and nuts, until well combined.

Scrape into prepared pan, smoothing top. Bake for 40-45 minutes until tester comes out clean and top is golden brown.

Remove from pan and cool. Wrap in fresh parchment and chill in fridge. It’s easier to slice when it’s cold. Enjoy.

I store mine in the fridge but it’s not necessary to do so.

Add wet mixture into the dry mixture
Fold in fruit and nuts and mix thoroughly
Bake till golden brown and tester comes out clean