Category Archives: Appetizer / Side

Categories Appetizer / Side, Cook Well Archive, Mastermind Archive, Spring Archive

Balsamic Goat Cheese Asparagus

Balsamic Goat Cheese Asparagus

Balsamic Goat Cheese Asparagus

Ingredients

  • 2 bunches fresh asparagus, ends snapped off
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 tbsp balsamic reduction
  • 1/4 cup toasted hazelnuts
  • 3 ounces goat cheese, crumbled

Instructions

Preheat the oven to 425 degrees and line a large sheet tray with parchment paper.

Snap the ends of the asparagus and place it onto the sheet tray. Toss with olive oil, salt, and pepper and bake for about 15 minutes. Remove from the oven and give the pan a shake and return for another 10 minutes, or until the asparagus is beginning to char and is tender. Remove from the oven and garnish with goat cheese, nut of choice, and a balsamic reduction drizzle. Toss and enjoy!

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    Categories Appetizer / Side, Mastermind Archive, Spring Archive

    Stuffed BBQ Sweet Potato Skins

    Stuffed BBQ Sweet Potato Skins

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    Stuffed BBQ Sweet Potato Skins

    Servings

    3

    Ingredients

    • 2 large sweet potatoes
    • ½-¾ cup of your favorite barbecue sauce
    • 1 cup cooked shredded chicken
    • ¼ cup thinly diced red onion
    • 1 cup mozzarella cheese
    • 8 oz fresh spinach
    • Salt and pepper

    Instructions

    Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and stab a few small holes for steam to release while baking. Bake the whole sweet potatoes for about 50-55 minutes until tender (you can test by stabbing each with a fork. If the fork goes in easily and you can feel that they are soft then they are done).

    Once they are done baking, cut each sweet potato in half lengthwise and scoop out some of the filling so that you are left with a 1 cm border on sweet potato all around the skin. Lightly salt and pepper the skins, flesh side up (pictured below)

    While the sweet potatoes are baking, prepare the filling. Put the spinach in a bowl and microwave for 1 minute to wilt the spinach. Set aside.

    In a large bowl, mix together the cooked shredded chicken with BBQ sauce, cheese, spinach, and diced red onion. (Option to use canned chickpeas instead of chicken for vegetarian) 

    Spoon filling evenly into the 4 sweet potato halves. Bake for 10 minutes, then add extra grated cheese on top of each. Bake an additional 10 minutes, or until the cheese is melted. Serve on its own or with a side salad. Cut in half or thirds for a game day appetizer. Enjoy!

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      Categories Appetizer / Side, Mastermind Archive

      Crostini with Whipped Ricotta Spread, Figs, and Honey

      Crostini with Whipped Ricotta Spread, Figs, and Honey

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      Crostini with Whipped Ricotta Spread, Figs, and Honey

      Ingredients

      • 1 baguette (or crusty bread of choice)
      • 1 tbsp olive oil
      • Salt
      • 8 oz fresh figs, sliced thinly (or dried. Or any type of fruit such as sliced pears, apples or blackberries)
      • Pistachios to garnish
      • Honey to garnish
      For the Whipped Ricotta Spread
      • 1 cup whole milk ricotta
      • 1 tsp fresh parsley
      • ½ tsp lemon zest (optional)
      • 1 tbsp extra virgin olive oil
      • 2 tsp honey
      • 1 clove garlic minced
      • ½ tsp sea salt
      • ¼ tsp black pepper

      Instructions

      Blend in a food processor. Taste for seasoning. 

      Preheat the oven to 375. Slice baguette into ¼ inch slices and place on sheet tray. Drizzle with olive oil and a pinch of salt. Bake for 5-8 minutes until golden brown. 

      To assemble: 

      Take each slice of baguette and spread it evenly with the ricotta spread. Place a few slices of fresh figs on each. Garnish with roasted pistachios and a drizzle of honey. Enjoy!

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        Categories Appetizer / Side, Blog Post, Mastermind Archive

        Homemade Falafel with Greek Salad

        Homemade Falafel with Greek Salad

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        Homemade Falafel with Greek Salad

        Servings

        4

        Ingredients

        For the Falafel (yeilds 16-20 patties)
        • 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
        • 1 small onion, coarsely chopped
        • 4 cloves garlic, minced
        • ½ cup lightly packed fresh flat-leaf parsley leaves
        • 1 ½ tablespoons lemon juice (half a lemon)
        • 2 tablespoons flour (can use almond flour for GF)
        • 2 teaspoons cumin
        • ½ tsp coriander
        • ¼ teaspoon baking soda
        • 1 teaspoon kosher salt
        • Black pepper
        • ¼ cup canola oil for frying
        For the Salad
        • Lettuce of choice (I like to buy the heads of romaine and chop them)
        • ¼ cup crumbled feta
        • 1 red bell pepper, diced
        • ½ cucumber, diced
        For the Dressing
        • ¼ cup Greek yogurt
        • ¼ cup olive oil
        • 2 tbsp red wine vinegar
        • 1 garlic clove
        • 1 tsp dried oregano
        • 1-2 tsp honey
        • Salt and pepper to taste

        Instructions

        Soak 1 cup of *DRIED* chickpeas in water overnight. 

        In a food processor, add all of the ingredients for the falafel (besides the canola oil) and pulse until the mixture is combined but still grainy. Form into small balls and flatten into a patty and place on a sheet of wax or parchment paper until ready to fry. 

        Meanwhile, heat oil on high in a cast iron skillet. Fry each patty until the bottom side turns golden brown then flip (about 2-3 minutes a side).

        To make the salad dressing, blend all the ingredients together in a food processor. Taste for seasoning. 

        To serve, add all the salad ingredients to a large bowl and toss with the salad dressing until evenly coated. Place warm falafel on top of each serving. Enjoy!

        Shopping List

        Produce
        • 1 red bell pepper
        • 1 small cucumber
        • Lettuce of choice such as romaine
        • Fresh parsley
        • 1 lemon
        • 1 small onion
        • 5 cloves garlic
        Other
        • DRIED chickpeas (these come in a bag)
        • Honey (can sub. with maple syrup or sugar)
        • Red wine vinegar
        Dairy
        • Crumbled feta
        • Plain Greek Yogurt
        Pantry Staples
        • Flour (can use almound flour for GF)
        • Cumin
        • Dried oregano (necessary for the "Greek" flavor in the dressing)
        • Ground coriander
        • Baking soda
        • Salt and pepper
        • Olive oil
        • CANOLA oil for frying (olive oil won't work, it will burn. Be sure you have a neutral oil such as canola, vegetable, peanut oil)

        Equipment Needed

        • Large salad bowl
        • Food processor or blender
        • Large frying pan
        • Knife/cutting board
        • Peice of wax or parchment paper

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          Categories Appetizer / Side, Fall Archive, Mastermind Archive

          Irish Brown Beer Bread

          Irish Brown Beer Bread

          Image: My Intuitive Health
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          Irish Brown Beer Bread

          Servings

          12

          Ingredients

          • 1 cup of rolled or quick cooking oats
          • 2 ¼ cups whole wheat flour
          • ¼ cup white all purpose flour
          • ½ cup brown sugar, lightly packed
          • 2 ¼ tsp baking soda
          • 1 tsp baking powder
          • 2 tsp salt
          • 1 cup buttermilk, shaken
          • 12 oz of Guinness beer
          • 5 tbsp melted unsalted butter
          • 1 tsp vanilla extract

          Instructions

          Preheat the oven to 450 degrees fahrenheit. 

          In a large bowl, combine flours, oats, sugar, baking soda, baking powder, and salt. Mix lightly with a whisk until evenly distributed.

          Next, add wet ingredients into the center of the bowl with the dry ingredients and mix until just incorporated.

          Spray or butter a 9x5x2 ½ loaf pan. Pour the batter into the prepared pan and top with a sprinkling of oats for garnish. 

          Put the pan into the preheated oven and then immediately turn the oven down to 400 degrees. Bake for 45 minutes. Invert onto a cooling rack and serve warm (with or without more butter!) 

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