Category Archives: Cook Well Archive

Chicken Fajita Sheet Tray

Chicken Fajita Sheet Tray

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Chicken Fajita Sheet Tray

Ingredients

For the Seasonings
For Serving
For the Fajita Filling

Instructions

Preheat the oven to 400 degrees F and line a sheet tray with parchment paper. Mix together the spice mix in a bowl and set aside. 

Meanwhile, prepare the veggies. Cut the sides of the bell peppers off from the seed core then thinly slice. Peel and thinly slice one onion, similar size to the bell peppers. Place both veggies onto the sheet tray. Top with the chicken strips and season the whole tray with oil and the spice mix. Toss until evenly coated. 

Bake for 20-25 minutes until the chicken is all the way cooked through and the vegetables are tender. Remove from the oven and toss with 2 cloves of chopped garlic, then return to the oven for 2 minutes. Squeeze the juice of 1 lime over the tray. 

To serve: 

Warm tortilla of choice in the microwave or in the oven. Layer each tortilla with the fajita mix and toppings of choice. Option to serve as a grain or salad bowl instead of a wrap. Enjoy!

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Balsamic Goat Cheese Asparagus

Balsamic Goat Cheese Asparagus

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Balsamic Goat Cheese Asparagus

Ingredients

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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Sesame Charred Broccolini with Peanut Sauce

Sesame Charred Broccolini with Peanut Sauce

Sesame Charred Broccolini with Peanut Sauce

Servings

4

Ingredients

For the Broccolini
For the Peanut Sauce

Instructions

Preheat the oven to 400 degrees. Cut the broccolini into even spears and add them onto a sheet tray lined with parchment paper. Toss with sesame oil, salt, pepper, and red pepper flakes (sesame oil gives the broccolini a very nutty and rich flavor. If you don’t have it you can always use regular olive oil). Bake for about 20-25 minutes until tender and beginning to char, flipping once halfways through. 

Meanwhile, make the sauce. In a small saucepan, add the sesame oil, garlic, and ginger and cook on medium heat for 1 minute until the garlic is just fragrant and NOT browning (if the garlic browns it will become bitter so keep an eye on it). Next, add in the peanut butter, soy sauce, lime juice and water and whisk until smooth and creamy. Taste for seasonings and add hot sauce if you’d like a kick. Remove from heat.

To serve, garnish the roasted broccolini with peanuts and a drizzle of the peanut sauce. Serve with protein of choice. Enjoy!

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Red Lentil Soup

Red Lentil Soup

Red Lentil Soup

Servings

3-4

Ingredients

Instructions

In a large soup pan, heat olive oil and add the onion and carrots. Cook for about 10 minutes until slightly softened. Add the garlic, turmeric, and cumin and cook for another minute. Stir in the lentils and add the broth. Bring the mix to a boil then reduce the heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally. After 30 minutes, add in the spinach and stir until wilted. Season generously with salt and pepper and taste to adjust. Remove from heat and finish with a squeeze of lemon. Serve with bread of choice, enjoy!

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Pizza Party! Spinach Artichoke Pizza with Caramelized Onions and Whipped Herb Ricotta with Lemon Arugula Salad

Week 8 Live Class Information

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Pizza Party! Spinach Artichoke Pizza with Caramelized Onions and Whipped Herb Ricotta with Lemon Arugula Salad

Servings

4

Ingredients

For the Toppings
For the Pizza Dough
For the Salad

Equipment Needed

Instructions

Preheat the oven to 450 degrees with either a pizza stone or sheet tray inside of it to get hot.

Peel and slice the onions into thin rounds. Heat a large cast-iron skillet over medium heat and add the onions with 1 tbsp of olive oil. Cook until caramelized and brown, stirring often, for about 20 minutes. Deglaze with balsamic vinegar and remove from heat. Add in a clove of chopped garlic and fresh spinach. Cook until the garlic is fragrant and spinach has wilted (about 1-2 minutes). Season with salt/pepper.

In a small bowl, mix the ricotta with goat cheese, honey, herbs of choice, salt and pepper.

Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).

Remove the sheet tray from the oven and drizzle with a little olive oil. Carefully place the dough on the hot tray. Drizzle the dough with olive oil then spread the cheese mix evenly on the dough. Top with the caramelized onions mix, canned artichokes and parmesan. Season with a pinch of salt, pepper, olive oil, and red pepper flakes.

Bake for about 15 minutes, or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically).

For the Salad

Combine all the dressing ingredients in a small bowl and whisk. Taste for seasoning. Dress the arugula in a large salad bowl with avocado and nut of choice.

Shopping List

Produce
Other
Pantry Staples
Dairy
For Homemade Pizza Dough

Ingredients (Homemade Dough to make ahead)

Yields 2 balls of dough

Instructions (Homemade Dough)

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

In your stand mixer fitted with a hook attachment (or large 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 whole wheat flour and 1 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, OR you can freeze one or both. 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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JOIN this month’s FREE Intuitive Healthy Cooking Class!

May 19th 6:00pm EST

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

 

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