Mouthwatering meals from the brothers behind Wicked Healthy

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Book Review

Book review: The Easy 5-Ingredient Pescatarian Cookbook

These cookies are the heartiest, most complete, yet delicious cookies you will ever eat, no matter the name.

Makes 14 cookies

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Line large baking tray with parchment paper and set aside.

In large bowl, stir together all ingredients with a wooden spoon until well combined. Roll 2 Tbsp (30 mL) of dough into a ball and on a prepared baking tray before gently flattening with the palm of your hand. Repeat with remaining dough.

Bake in preheated oven until golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely.

Once cooled, cookies may be refrigerated in an airtight container for up to 1 week.

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Dessert

Bird’s Nest Cookies

Your family won’t believe you prepared and served this all in the same pot.

Serves 4

In small bowl, stir together chicken, salt, pepper, and smoked paprika until chicken is well coated in seasoning.

In large 9 or 10 in (23 or 25 cm) skillet, heat oil over medium heat. Add seasoned chicken and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate and set aside.

Add onion to skillet and cook, stirring often, until translucent, about 4 minutes. Stir in garlic and let cook until fragrant, about 30 seconds. Stir in rice and, stirring occasionally, cook until lightly toasted, 3 to 4 minutes. Stir broth and diced tomatoes, along with their juices, into rice mixture.

Cover and cook without stirring for 12 minutes. Stir in chicken, cover, and continue to cook without stirring until most of the liquid has absorbed into rice, about another 5 to 8 minutes.

Scatter peas and shrimp over rice; cover again, and cook until shrimp is pink and opaque, 3 to 4 minutes. Remove skillet from heat and squeeze juice from half a lemon over skillet paella before sprinkling with chopped parsley, if desired. Serve immediately.

Dinner

Entree

Weeknight Skillet Paella

Rather than deep frying, I bake these and add lots of hemp seeds for the crust to make them extra rich in protein, fibre, and healthy fats.

In bowl, whisk together flour, salt, and pepper.

In third bowl, stir together panko, hemp, parsley, and Parmesan.

Brush a parchment-lined baking tray with some of the avocado oil.

Working with one piece of halibut at a time, dip into flour mixture and shake off any excess. Dip into whisked egg and let excess drip off. Pat into panko mixture so that an even coating adheres to all sides of the fish.

Place coated fish on prepared baking tray and repeat with remaining halibut pieces. Once all pieces have been coated, using a pastry brush, lightly brush each piece all over with avocado oil (or you can use the spray-style avocado oil).

Meanwhile, in bowl, stir together all tartar sauce ingredients and refrigerate until ready to use.

Bake halibut in preheated oven until crust is golden brown and fish is cooked through and flakes easily, about 18 to 20 minutes.

To serve, divide halibut among serving plates and place a dollop of sauce alongside. To round out the meal, serve alongside steamed broccoli, if desired.

Crispy Panko Hemp Halibut

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