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Zucchini Ribbons with Pesto

Zucchini Ribbons with Pesto

Image: My Intuitive Health
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Zucchini Ribbons with Pesto

Servings

2-3

Ingredients

For the Pesto
  • Juice of 1 lemon
  • 1 cup fresh basil
  • ¼ cup of cashews (or nut of choice)
  • 2 cloves of garlic
  • 1 tsp honey
  • ⅓ cup olive oil (or more for desired consistency)
  • Salt and pepper to taste
For the Zucchini Noodles
  • 2-3 large zucchini
  • 1 tbsp olive oil
  • 1 cup of cherry tomatoes
  • 1 can of artichoke hearts
  • ¼ cup parmesan cheese
  • Salt and pepper to taste

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 in the cherry tomatoes. Cook until the tomatoes begin to brown and burst. Meanwhile, take the zucchini and make zucchini “ribbons” with a vegetable peeler, turning the zucchini as you peel. When you get to the seeds, stop. 

Add the zucchini spirals to the pan with the tomatoes. Cook for about 4-5 minutes, stirring often. The goal is to get them slightly softened, not brown.

Add in the quartered artichoke hearts, then add in enough pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Taste for seasoning and adjust salt and pepper accordingly. 

Shopping List

Produce
  • 1 cup fresh basil
  • 2 cloves of garlic
  • 1-pint cherry tomatoes
  • 2-3 large zucchini
Dairy
  • Shredded Parmesan cheese
Pantry Items
  • Olive oil
  • Cashews. I like roasted and salted. Can use any nut​
  • 1 14 oz can of artichoke hearts​
  • Salt and pepper

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    Categories Blog Post

    Zucchini Ribbons with Pan-Seared Shrimp in a White Wine Sauce

    Zucchini Ribbons with Cashew Pesto and White Wine Shrimp

    Image: My Intuitive Health
    Print This Post

    Zucchini Ribbons with Pan-Seared Shrimp in a White Wine Sauce

    Servings

    2-3

    Ingredients

    For the Pesto
    • Juice of 1 lemon
    • 1 cup fresh basil
    • ¼ cup of cashews (or nut of choice)
    • 2 cloves of garlic
    • 1 tsp honey
    • ⅓ cup olive oil (or more for desired consistency)
    • Salt and pepper to taste
    For the Zucchini Noodles
    • 2-3 large zucchini
    • 1 tbsp olive oil
    • 1 cup of cherry tomatoes
    • 1 can of artichoke hearts
    • ¼ cup parmesan cheese
    • Salt and pepper to taste
    For the Shrimp
    • 1/2 lb. of medium-sized shrimp, peeled and deveined (*fresh or frozen is fine. If using frozen, take out of the freezer in the morning to thaw*)
    • 1 tbsp olive oil
    • 2 cloves of garlic
    • ⅓ cup white wine
    • ¼ tsp red pepper flakes (optional)
    • Salt and pepper to taste

    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 in the cherry tomatoes. Cook until the tomatoes begin to brown and burst. Meanwhile, take the zucchini and make zucchini “ribbons” with a vegetable peeler, turning the zucchini as you peel. When you get to the seeds, stop. 

    Add the zucchini spirals to the pan with the tomatoes. Cook for about 4-5 minutes, stirring often. The goal is to get them slightly softened, not brown.

    Add in the quartered artichoke hearts, then add in enough 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. 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. Enjoy!

    Shopping List

    Produce
    • 1 cup fresh basil
    • 4 cloves of garlic
    • 1-pint cherry tomatoes
    • 2-3 large zucchini
    Protein
    • 1/2 lb. of medium-sized shrimp, peeled and deveined. If cooking for more than 2 get 1 lb. (*fresh or frozen is fine. If using frozen, take out of the freezer in the morning to thaw*)
      *Option substitute with chicken, tempeh, or protein of choice
    Dairy
    • Shredded Parmesan cheese
    Alcohol
    • 1/3 cup white wine or sherry
    Pantry Items
    • Olive oil
    • Red pepper flakes (optional)
    • Cashews. I like roasted and salted. Can use any nut​
    • 1 14 oz can of artichoke hearts​
    • Salt and pepper

    Contact Hannah

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      Holistic Cooking & Nutrition Counseling

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      Categories Blog Post

      Tuscan Shrimp over Zucchini Noodles with Cashew Roasted Red Pepper Pesto

      Tuscan Shrimp over Zucchini "Noodles" with Cashew Roasted Red Pepper Pesto

      Image: My Intuitive Health
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      Tuscan Shrimp over Zucchini Noodles with Cashew Roasted Red Pepper Pesto

      Servings

      2-3

      Ingredients

      For the Pesto
      • 1 large roasted red pepper (from a jar)
      • 1 cup fresh basil
      • ¼ cup of roasted salted nuts cashews
      • 2 cloves of garlic
      • ¼ cup shredded parmesan cheese
      • ⅓ cup olive oil (or more for desired consistency)
      • Salt and pepper to taste
      For the Zucchini Noodles
      • 1 16 oz package of zucchini spirals "noodles" (fresh or frozen. Can also use a spaghetti squash)
      • 1 tbsp olive oil
      • 1 can of artichoke hearts
      • ¼ cup parmesan cheese
      • Salt and pepper to taste
      For the Shrimp
      • 1 lb. of medium-sized shrimp, peeled and deveined (*fresh or frozen is fine. If using frozen, take out of the freezer in the morning to thaw*)
      • 1 tbsp oil
      • 2-3 tbsp of sundried tomatoes packed in oil
      • 2 cloves of garlic
      • ¼ cup white wine
      • ¼ tsp red pepper flakes (optional)
      • Salt and pepper to taste

      Instructions

      Make the Pesto

      First, toast the nuts. Toast the nuts in a small skillet without any oil on low heat. Cook for about 5 minutes, swirling the pan often, until they are JUST smelling fragrant (keep a close eye because they go from toasted to burned quickly). Remove from heat and add them into the food processor. Next, add the rest of 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. (If there is excess moisture you can continue cooking until it has evaporated or skillfully drain the liquid in the sink using a lid to stop the zucchini from going down the drain).

      Next, add in the quartered artichoke hearts. Stir to combine, 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. Pat the shrimp dry with a paper towel and add the 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 add in the minced garlic and sundried tomatoes. Cook for another minute. Add in the wine and cook for about 1 minute 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!

      Shopping List

      Produce
      • 1 cup fresh basil
      • 4 cloves of garlic
      • 1 package of spiralized zucchini "noodles", frozen or fresh (get 2 packages if cooking for more than 3)
      • *alternatively you can buy whole zucchini and use a vegetable peeler to make long ribbons out of the zucchini*
        *can also substitute with spaghetti squash*
      Protein
      • 1 lb. of medium-sized shrimp, peeled and deveined. If cooking for 1 just get 1/2 lb.
        (*fresh or frozen is fine. If using frozen, take out of the freezer in the morning to thaw*)
        *Option substitute with chicken, tempeh, or protein of choice
      Canned/Jarred
      • Roasted salted nuts cashews
      • 1 14 oz can of artichoke hearts
      • 1 jar of roasted red peppers
      • Sun-dried tomatoes packed in oil
      Dairy
      • Shredded Parmesan cheese
      Alcohol
      • 1/4 cup white wine *can substitute with sherry or lemon juice
      Pantry Staples
      • Olive oil
      • Red pepper flakes (optional)
      • Salt and pepper

      Equipment Needed

      • Food processor or high speed blender
      • 2 large sautée skillets
      • Spatula and spoon
      • Knife and cutting board

      Contact Hannah

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        Categories Blog Post

        Homemade Pita Bread

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        Ingredients

        • 2 cups & 3 tbsp of bread flour (*the bread flour makes the texture soft)
        • 1 cup of warm water
        • 2 tsp active dry yeast
        • 1 tsp sugar
        • 2 tsp sea salt
        • 1 tablespoon olive oil

        Instructions

        In a liquid measuring cup, add 1 cup of warm water (I run the tap on hot for a minute and use this) with the yeast and sugar. Let sit for 10 minutes until it foams. 

        Add the mix to a mixing bowl with a bread hook attachment. Add the oil and half of the flour and stir to combine. Add the salt and the rest of the flour. Knead the dough for 5 minutes using the hook attachment on medium speed. The dough should pull ahead from the sides easily. If it is too sticky add a little more flour.  

        Turn the mixer off and shape a ball of dough in your hands. Place inside the bowl and cover with a towel to let rise, at room temperature, for about 2 hours or until doubled in size. 

        Note: At this point, the dough can be refrigerated and left to ferment overnight if you want to make it ahead. 

        After the dough has risen, punch it down and divide it into 8 smaller balls. Using a rolling pin, roll out each shape into a round tortilla shape, using flour to prevent it from sticking. The thickness that you roll it to will depend on your personal preference (thinner for thin pita, thicker if you want thicker). 

        To cook the dough, heat a large cast-iron skillet with 1 tbsp of olive oil on medium-high heat. Once the pan is hot, add the pita to the pan. Let cook for 1-2 minutes or until it starts to bubble and puff up. Flip the pita and let cook for another minute or so until very lightly brown on each side. Remove from the pan and continue cooking the rest of the pita. You can do a few at a time, and you may need to add more olive oil halfway through. Serve the pita warm with a sprinkle of salt and oil to dip. This pita is a perfect appetizer with tzatziki, hummus, or any spread. Enjoy!

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          Categories Blog Post

          Homemade Pizza Dough

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          Ingredients

          Yields 2 balls of dough

          • 1 tsp. granulated sugar
          • 1 tbsp dry active yeast
          • 1 and ½ cups warm water
          • 1 tbsp olive oil
          • 1 tbsp honey
          • 1 tsp salt
          • 3 and ½ cups all purpose flour (*start with 2 cups. Add more gradually until the dough comes away from the side of the mixing bowl into a ball. The amount of flour will vary depending on the day and humidity*)
          • *option to use one cup of wheat flour in lieu of white

          Instructions (Homemade Dough)

          Watch step-by-step tutorials on how to make the dough before class

          Step 1
          Mix the Dough
          Step 2
          Form a Ball to Rise
          Step 3
          Freeze the Dough

          *A kitchaid mixer with dough hook attachment makes this really easy. If you don’t have one, the next best option is to use your hands*

          In your stand mixer fitted with a hook attachment (or large liquid measuring cup), combine 1 tsp sugar, 1 tbsp yeast, and 1.5 cups of warm water (run the tap water on warm until its hot then measure out 1.5 cups). Let this mixture sit for 5 minutes until the yeast starts to foam.

          Next add in the olive oil, salt, honey into the kitchen aid with the yeast and water mixture and mix with hook attachment (or hands). Add 2 cups of flour and mix. Gradually add the next cup of all-purpose flour. Mix on low with the bread hook until the mixture forms a ball. If your dough is too wet add 1/4 cup of flour at a time until it is smooth and coming away from the edges of the bowl (mine took a total of 3 1/2 cups of flour). Kneed for 5 minutes in the kitchen aid until the bread comes away from the bowl and is smooth and elastic.

          Lightly flour your hands and the dough so that you can form it into a smooth ball. Place the ball at the bottom of your mixing bowl and cover with a kitchen towel. Set in a warm place to rise for 1-2 hours, or until doubled in size.

          Once the dough has doubled in size, punch it down and roll out onto a floured surface. Divide the dough in half and shape into two balls. Each ball will make a 12 inch pizza. From here you can either roll out your dough and top it with toppings, OR you can freeze one or both balls. To freeze, spray a freezer bag with non-stick spray, place the dough inside, seal tight, and freeze. When ready to use, take out of the freezer and place in fridge the night before. Place the dough on the counter top to come to room temperature 30 minutes before you want to roll it out.

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