Category Archives: Lunch

Coconut Curry Veggie Stir Fry

Coconut Curry Veggie Stir Fry

Image: My Intuitive Health
Print This Post

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!

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Zucchini Noodles with Baked Feta and Tomatoes

Zucchini Noodles with Baked Feta and Tomatoes

Image: My Intuitive Health
Print This Post

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!

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

Image:
Print This Post

Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

Ingredients

Salad
Dressing

Instructions

For the Sweet Potato

Preheat oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt pepper and curry power. Bake for about 35-40 minutes, stirring occasionally, until tender and charring.

For the Dressing

In a food processor combine all the ingredients. If the mixture is too thick, add water to thin. Taste for seasoning and adjust salt/pepper accordingly.

To Assemble

In a large salad bowl, toss the arugula with enough dressing to coat. Top with the roasted sweet potato, sliced avocado, toasted nuts. Tear a little of the burrata over each individual serving. Season with a pinch of salt and pepper and extra drizzle of dressing-enjoy!

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Week 3 Live Class Information

Image: My Intuitive Health
Print This Post

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

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Lemon Roasted Asparagus

Lemon Roasted Asparagus

Image: The Cookie Rookie
Print This Post

Lemon Roasted Asparagus

Quick and easy side

Ingredients

Instructions

Directions

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 squeeze the juice of one lemon over the tray. Toss and enjoy!

Option to add another pinch of salt if need be, or parmesan cheese, “if need be” 😉

Serve with grain or protein of choice.

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

    Do you consent to joining our mailing list?

      To download this recipe, you must join our mailing list. Do you consent?

        To view this video, you must join our mailing list. Do you consent?