Category Archives: Dinner

Coconut Curry Veggie Stir Fry

Coconut Curry Veggie Stir Fry

Image: My Intuitive Health
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Coconut Curry Veggie Stir Fry

Servings

4

Ingredients

Zucchini Noodles

Instructions

Preheat the oven to 400 degrees. In a pie plate, add the tomatoes and season with oil, oregano, salt and pepper. Create a cavity in the middle and place the feta (a block would be ideal but I just used crumbled and it was still delicious). Bake for 30 minutes on the middle rack until tomatoes have begun to burst.

Remove from the oven and break up the tomatoes with a spoon or spatula while mixing with the feta.

Meanwhile, cook the zucchini spirals in a pan over medium heat. 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 liquid, remove the lid and cook until the liquid evaporates. Add the cooked tomato/feta mix and stir to combine.

Taste for seasoning. Enjoy!

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Zucchini Noodles with Baked Feta and Tomatoes

Zucchini Noodles with Baked Feta and Tomatoes

Image: My Intuitive Health
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Zucchini Noodles with Baked Feta and Tomatoes

Servings

3

Ingredients

Zucchini Noodles

Instructions

Preheat the oven to 400 degrees. In a pie plate, add the tomatoes and season with oil, oregano, salt and pepper. Create a cavity in the middle and place the feta (a block would be ideal but I just used crumbled and it was still delicious). Bake for 30 minutes on the middle rack until tomatoes have begun to burst.

Remove from the oven and break up the tomatoes with a spoon or spatula while mixing with the feta.

Meanwhile, cook the zucchini spirals in a pan over medium heat. 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 liquid, remove the lid and cook until the liquid evaporates. Add the cooked tomato/feta mix and stir to combine.

Taste for seasoning. Enjoy!

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Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Week 3 Live Class Information

Image: My Intuitive Health
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Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Servings

3-4

Ingredients

For the Cauliflower
For the Herb Tahini Sauce
For the Chickpeas
Quinoa
Optional Garnish

Instructions

Preheat the oven to 400 degrees. Cut the cauliflower steaks into 3/4 inch and place on a sheet tray lined with parchment paper. Season with oil and spice. Bake for 25 minutes in a 400 degree oven, then flip, and bake for another 10 min.

For the Chickpeas

Drain and rinse the can of chickpeas. Pat dry and then line onto the sheet tray. Season with spices and oil. Toss with your hands and bake for about 25 minutes until crispy.

For the Quinoa

Cook the quinoa according to package instructions. Cook 1 cup of quinoa to 2 cups of liquid in a medium pot over medium high heat. Bring the mixture to a boil and then reduce to a simmer and cover to cook for 15 minutes, or until all the liquid has been absorbed. Season with salt, pepper, and a dash of olive oil. 

For the Sauce

Add all the ingredients to a food processor and blend until smooth. Taste for seasoning and adjust.

To Assemble

On a serving plate, spoon some quinoa and top it with a layer of sauce, followed by a cauliflower steak, crispy chickpeas (and pistachios if you have). Spoon extra sauce on top and enjoy! 

Equipment Needed

Shopping List

Produce
Canned/Jarred
Pantry Staples
Packaged

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Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

Week 2 Live Class Information

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.

Shopping List

Produce
Dairy
Seafood
Pantry Staples
Packaged

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Deconstructed “Stuffed” Squash

Week 2 Live Class Information

Deconstructed “Stuffed” Squash

With farro, dried cranberries, almonds, and an arugula lemon pesto

Servings

3-4

Ingredients

For the Delicata Squash
For the Arugula Pesto

Instructions

Preheat the oven to 425 degrees.

Line 1 sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary.

On the stovetop, cook 1 cup of farro with 2.5 cups of chicken broth on a low simmer until liquid has just been absorbed. Season with a pinch of salt/pepper.

Combine all the pesto ingredients into your food processor and blend. Taste and adjust seasoning (you may need a little honey if it is bitter). 

Toast the almonds (or nut of choice) in a dry pan over medium heat for about 5 minutes until just fragrant, swirling occasionally. Add salt if your nut is not already salted. Let cool and roughly chop. *this step is optional but helps bring out the nutty flavor even more 

Once that farro has cooked, stir in the dried cranberries and chopped toasted nuts. Stir in two spoonfuls of the pesto, reserving some for garnish.

To assemble: layer a bed of arugula on a plate. Top with warm farro and roasted squash. Garnish with sliced avocado, crumbled feta, and a spoonful of the pesto. Enjoy!

Shopping List

Produce
Dried
Pantry Staples
Dairy

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