It’s about time. I teased this recipe in my post on how to cook spaghetti squash (the best way), and I’ve been holding it hostage the past few days. Sorry about that!
I’ve always been skeptical about treating spaghetti squash like regular spaghetti. It does go well with marinara sauce, though, especially when it’s stuffed with garlicky sautéed spinach and topped with golden mozzarella.
I came up with this idea when I had a bunch of leftover cooked spaghetti squash. I had spinach in the fridge and marinara in the pantry, so it was meant to be. I wasn’t sure what to call these cheesy babes. Garlicky spinach spaghetti squash boats was a mouthful, so we settled on pizza bowls. Who doesn’t love pizza?
Unlike delivery pizza, these “bowls” offer extra servings of vegetables and greens. The spaghetti squash contains lots of fiber, so this would be an excellent meal to serve the guy who claims that vegetarian dinners never fill him up. Like my brother, but I love him anyway.
The post Spaghetti Squash “Pizza” Bowls appeared first on Cookie and Kate.
These salmon fish sticks are the best homemade fish sticks I’ve ever had and go great with the lemon dill greek yogurt dipping sauce! This easy recipe is paleo, gluten-free, clean, kid-approved, and so delicious!
My kids love fish sticks.
So much so that they beg us to keep frozen fish sticks in the freezer on hand for them.
As much as I appreciate the convenience of having something easy they can all agree on and love, I always feel annoyed I’m serving them processed foods when I grab that bag out of the freezer. While I look for the best quality fish sticks I can find at the store, there’s just something that doesn’t sit right with me.
I mean…if I wouldn’t eat them, why would I let my kids eat them, ya know?
So I got to thinking and I realized the following:
The kids love pre-packaged fish sticks Dustin and I don’t really care for pre-packed fish sticks The kids love salmon Dustin and I love salmon We all would probably love SALMON fish sticks!I realized I should try making homemade salmon fish sticks so everyone would be happy. Heck – we could even freeze them for an added convenience later! Perfect!
First things first: Are fish sticks healthy? As with most things, my usual response is that it depends. Not all fish sticks are created equal by any means. Many store-bought fish sticks are breaded in refined breadcrumbs and then deep-fried, making them woefully unhealthy. That being said, eating fish in any regard is a great thing for your family, though the fish typically used in store-bought fish sticks is either cod or pollock which don’t contain quite the same omega-3 fats as — say — salmon.
For these salmon fish sticks, I made the following changes to make sure they packed a healthy punch:
Replaced breadcrumbs in the coating with chickpea flour and almond flour (this also makes them paleo and gluten-free!) Reduced the amount of salt Baked them instead of frying them Used nutrient rich salmon for more omega-3 fatsAll in all, these homemade salmon fish sticks pack a lot of healthy fats and protein into a fish stick you can feel good about serving your kiddos and yourself.
Instead of frying these salmon fish sticks, I chose to bake them so that we didn’t have to use any extra oil. Guys, I learned it’s shockingly easy to make homemade fish sticks.
All you have to do is follow these super simple steps:
Preheat oven to 400 degrees F Cut fish filet into strips Dip the fish sticks into the chickpea flour Dip the fish sticks into the egg Dip the fish sticks into the almond meal mixture Place the coated fish sticks onto the baking sheet Bake for 16-18 minutes, flipping halfway throughMaking your own homemade salmon fish sticks not only allows you to control the ingredients, it’s also a great way to get the kids involved in making their food, too!
Now, I should start out by noting I love tartar sauce. There’s just something so satisfying about the combination of that mayo, vinegar, pickles, and spices. And, while that would be a great option for these fish sticks, I have an EVEN BETTER fish stick dipping sauce to share with you for these babies.
I combined greek yogurt with lemon, dill, dijon mustard, and a few spices and the flavor combo was absolutely perfect for these salmon fish sticks. Trust me when I say you won’t be able to stop eating these fish sticks and dipping sauce. Yum!
If your kiddos still want some ketchup to go with their meal, I recommend this homemade ketchup recipe that doesn’t contain any refined sugars.
If, somehow, you manage not to devour all these salmon fish sticks after they’re cool enough to eat from the oven, here are the best ways to store them so you can enjoy them later.
How to Refrigerate Homemade Fish SticksTo store extra fish sticks in the refrigerator, place the baked sticks into an airtight container in the fridge. When you’re ready to reheat them, you can either heat in the microwave for 1 minute (which will make them not as crispy) or reheat in the oven at 400 degrees F. for 4-6 minutes, until heated through. Fish sticks can be stored in the refrigerator for up to 4 days.
How to Freeze Homemade Fish SticksTo freeze your fish sticks, arrange the baked fish sticks on a baking sheet and place into the freezer for 1-2 hours to fully harden. Then, gather the frozen fish sticks together and place them into a freezer-safe bag or container. Frozen fish sticks can be stored up to one month. To reheat frozen fish sticks, preheat your oven to 400 degrees F, lay the frozen sticks on a baking sheet, and heat for 10-12 minutes or until heated through.
What other pre-packaged foods do you feed your kids (or yourself!) that you’d rather have homemade? Share in the commends below!
These salmon fish sticks are the best homemade fish sticks I’ve ever had and go great with the lemon dill greek yogurt dipping sauce! This easy recipe is paleo, gluten-free, clean, kid-approved, and so delicious!
For the coating, you’ll need three bowls. In one large bowl, combine the almond meal, garlic powder, and dried thyme.
In a second shallow bowl, add the chickpea flour.
In a third bowl, add the beaten eggs.
Make sure the skin has been removed from the fish. Then, cut the fillet of salmon into 2-inch wide by 3-inch long slices to make the sticks.
Season the salmon sticks with the sea salt and pepper.
Dredge each salmon piece in the chickpea flour to coat completely. Then, dip into the egg, followed by the almond meal mixture. It is helpful to use one hand for the wet dipping and one hand for the dry dipping so your fingers don’t also get coated.
Place the salmon bites on the prepared baking sheet and bake 16-18 minutes, or until the salmon is cooked through. Flip half-way through baking.While the fish is baking, prepare the fish stick dipping sauce by combining all the ingredients in a large mixing bowl and stirring together.
Nutritional information does not include dipping sauce.
This post contains affiliate links for products I use regularly and highly recommend.
The post Salmon Fish Sticks appeared first on A Sweet Pea Chef.
The day has arrived! My take on healthy (avocado-free) chocolate mousse is here. Let’s do this!
The base for this easy, 7-ingredient recipe is cocoa butter and cacao powder, which make a rich chocolate base when combined. Next comes coconut milk for creaminess and a little natural sweetness.
Then add dates for natural sweetness and even more thickness. Once it’s all blended, put it in the fridge to chill until firm and cold.
Naturally-Sweetened Vegan Chocolate Mousse from Minimalist Baker →
