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Eggplant “Parm” Stacks with Cauliflower Sauce

Eggplant “Parm” Stacks with Cauliflower Sauce

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Eggplant “Parm” Stacks with Cauliflower Sauce

Servings

4

Ingredients

For the Cauliflower Sauce
For the Eggplant
For the Marinara Sauce

Instructions

For the Cauliflower Sauce

Cut the cauliflower into small florets and add to boiling water until fork tender (about 10 minutes). Drain the cauliflower and add the hot cauliflower to a food processor. Add all the other ingredients to the food processor, besides the broth, and blend. Start to stream in the vegetable broth until the mixture is the texture of a cheese sauce. Taste for seasoning and adjust salt and pepper accordingly.

For the Eggplant

Preheat the oven to 425 degrees and line 2 sheet trays with parchment paper. Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 20 minutes, or until both sides are lightly brown and tender.

For the Marinara Sauce

In a pot over medium high heat, add olive oil and diced veggies. Cook for about 10-15 minutes until the vegetables have begun to soften and brown slightly. Next, add the minced garlic and oregano and cook for 1 minute. Add the canned tomatoes, salt, and pepper. Stir while scraping up any brown bits from the pan. Reduce the heat and let simmer for about 30 minutes, stirring occasionally, or until the vegetables are tender. Taste for seasoning and adjust salt/pepper. At this point you can leave the sauce as is, OR you can puree ⅓ of it using an immersion blender (I like to keep some of it rustic).

To Assemble

On each plate lay a slice of eggplant, then a spoonful of sauce, and repeat. Garnish with a spoonful of cauliflower sauce and optional fresh basil. Enjoy!

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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)
Tahini Drizzle (can sub. with hummus)
For the Salad
For the Dressing

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 tahini sauce, combine all the ingredients into a food processor and blend. Taste for seasoning.

To make the salad dressing, whisk all the ingredients together in a bowl. 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. Spoon tahini sauce on top of the falafel and enjoy!

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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
Tahini Drizzle
For the Salad
For the Dressing

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. 

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 tahini sauce, combine all the ingredients into a food processor and blend. Taste for seasoning.

To make the salad dressing, whisk all the ingredients together in a bowl. 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. Spoon tahini sauce on top of the falafel and enjoy!

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Lemon Pesto Spaghetti Squash with Spinach, Tomatoes, Artichokes, and Crispy Chickpeas

Lemon Pesto Spaghetti Squash with Spinach, Tomatoes, Artichokes, and Crispy Chickpeas

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Lemon Pesto Spaghetti Squash with Spinach, Tomatoes, Artichokes, and Crispy Chickpeas

Servings

4

Ingredients

For the Lemon Pesto

Instructions

Preheat the oven to 425 degrees Fahrenheit

Line one sheet tray with parchment paper.

Add chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.

For the Spaghetti Squash

Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.

Meanwhile, heat 1 tbsp of olive oil with the tomatoes in a medium sized pot over medium heat on the stove top. Cook until the tomatoes have begun to burst, about 10 minutes. Add the canned artichoke halves that have been cut into quarters. Add the minced garlic and spinach and cook for 1 minute. Add the “spaghetti” shreds. Stir to combine, season with salt and pepper. Add in feta or cheese of choice. Remove from heat and stir in enough lemon basil sauce to coat.

For the Sauce

In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil. Enjoy!

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Pan-Seared Shrimp in a White Wine Sauce with Homemade Roasted Red Pepper Pesto Zucchini Noodles

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Pan-Seared Shrimp in a White Wine Sauce with Homemade Roasted Red Pepper Pesto Zucchini Noodles

Servings

2-3

Ingredients

For the Pesto
For the Zucchini Noodles
For the Shrimp

Instructions

Make the Pesto

Combine all the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.

Cook the Zucchini

Next, heat a large skillet on medium heat with a little olive oil and add zucchini spirals. Put a lid on the pan so that the zucchini spirals can soften. Give the zucchini a few stirs (about 5-10 minutes). The goal is to get them slightly softened, not brown.

After 5 minutes, add in the cherry tomatoes. Cook until vegetables are tender. Add in the quartered artichoke hearts, then add in enough homemade red pepper pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Taste for seasoning and adjust salt and pepper accordingly. 

For the Shrimp

Heat the oil in a skillet over high heat. Add the chopped shallot to the hot pan and cook for 2-3 minutes. Meanwhile, pat the shrimp dry with a paper towel. Add shrimp in a single layer to the pan. Sprinkle it with salt and pepper. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt, pepper, and red pepper flakes and add in the minced garlic. Cook for another minute. Add in the wine and cook for about 2-3 minutes until it has reduced then turn off the heat. 

To serve: plate a serving of the zucchini noodles in a shallow bowl. Top with shrimp and garnish with fresh basil. Enjoy!

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Roasted Eggplant Stacks with Pistachio Arugula Pesto, Faro, and Goat Cheese!

 

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