Category Archives: Blog Post

Roasted Cauliflower Tacos with Smokey Slaw and Avocado Crema

Roasted Cauliflower Tacos with Smokey Slaw and Avocado Crema

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Roasted Cauliflower Tacos with Smokey Slaw and Avocado Crema

Servings

4

Ingredients

For the Slaw
For the Dresssing
For the Avocado Crema

Instructions

Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Cut the cauliflower into 1 inch florets and place with on the sheet tray. Season with oil and spice and roast for about 30-35 minutes until they are fork-tender and beginning to char.

For the Slaw

Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the other slaw ingredients & toss.

For the Crema

Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.

To Assemble

On your tortilla, layer the slaw, roasted cauliflower, and top with avocado crema Enjoy!

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Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

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Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

Servings

4

Ingredients

For the Roasted Red Pepper Pesto
* Want some shortcuts? *
For the Zucchini Noodles

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 the olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.

Make the Zucchini Noodles

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 pint of cherry tomatoes. Cook until vegetables are tender. Add in the quartered artichoke hearts, then add in enough pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Remove from heat and serve. This dish is great on its own or with seared shrimp. Enjoy!

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African Peanut Stew

African Peanut Stew

Image: My Intuitive Health
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African Peanut Stew

The perfect recipe to use any leftover over turkey or chicken!

Servings

8

Ingredients

Instructions

Directions
In a large soup pot, heat olive oil over medium high heat. Add the diced carrots, sweet potato, and onions. Sauté  for about 10 minutes until softened. Add garlic, curry powder, and cumin until fragrant (30 seconds).
 
Next, add the broth, canned tomatoes, uncooked rice and bring to a boil. Reduce to a simmer, covered, until rice is cooked through (about 30-40 minutes depending). Stir in chopped leftover turkey or chicken, peanut butter, and lime juice until evenly incorporated. Taste for salt and pepper and season accordingly. 
*when reheating you may need to add more broth to thin.
 
*if you are cooking for yourself you can cut this recipe in half. 

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Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Image: My Intuitive Health
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Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Servings

4

Ingredients

For the Fish Topping
For the Yogurt Drizzle
Garnish

Instructions

Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 40 minutes until they are fork tender and have a blackened char on the edges.

While carrots are roasting combine all the topping ingredients into a food process. Pulse until the mixture resembles coarse sand. 

Line the fish (or protein of choice) on a sheet tray lined with parchment paper. Press the pistachio herb mix evenly onto the fish. 

Bake until cooked through (about 12-15 minutes, depending on thickness). 

Combine all the dressing ingredients into your food processor and blend. Taste and adjust seasoning.

To Assemble

Line carrots in a long serving dish, drizzle with yogurt sauce, and garnish with chopped pistachios.

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Pan Seared Halibut in a Blistered Tomato and White Wine Sauce with Roasted Parmesan Asparagus

Week 4 Live Class Information

Pan Seared Halibut in a Blistered Tomato and White Wine Sauce with Roasted Parmesan Asparagus

Servings

4

Ingredients

For the Fish
For the Asparagus

Instructions

For the Vegetables

Preheat the oven to 425 degrees fahrenheit. 

Next, prepare the asparagus. Hold the middle of the asparagus in your left hand and the smooth stem in your right hand. Use a snapping motion to snap off the “tough” ends of the asparagus. 

Place the prepared asparagus and drained artichoke hearts on a sheet tray lined with parchment paper. Drizzle with olive oil, salt and pepper (optional pinch of red pepper flakes for a kick) 

Place the tray in the preheated oven and roast for about 20-25 minutes, or until the asparagus is tender and beginning to brown / char slightly.

Remove from the oven and toss with lemon juice and grated parmesan. Return to the oven for 1 minute until the cheese has melted.

For the Fish

Heat oil and butter in a large cast iron skillet on high heat. Pat your fish of choice dry and place into the hot pan to sear. Season with salt and pepper. Cook until browned on the first side, about 4-5 minutes, and then flip. Season the second side with salt and pepper and cook until cooked through. Remove the fish from the pan and set aside on a plate (the cook time will depend greatly on which type of fish you choose and how thick it is. About 3-7 minutes a side). 

Add the cherry tomatoes and shallot to the hot pan that the fish cooked in keeping the heat on medium/medium high. Cook until the tomatoes are soft and blistering, about 8-10 minutes. Add in garlic and cook for another minute. Add in the wine and cook for about 3 minutes until it has reduced. Add the fish back into the pan and turn off the heat. Garnish with lemon zest and freshly chopped basil.

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