Category Archives: Main Course

Smokey Lentil & Cauliflower Tacos with Avocado Sauce

Smokey Lentil & Cauliflower Tacos with Avocado Sauce

Print This Post

Smokey Lentil & Cauliflower Tacos with Avocado Sauce

Servings

4

Ingredients

For the Lentils
For the Avocado Sauce

Instructions

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

For the Lentils

Cook lentils according to package instructions: use a strainer to rinse 3/4 cup of lentils under cold water. Next, add the rinsed lentils to a small pot with 1.5 cups of water. Bring to a boil, then reduce heat to a low simmer and cook uncovered for 20-30 minutes or until tender. 

Meanwhile, peel and thinly slice the onion into half-moon shapes. Add to a skillet with 1 tbsp of olive oil over high heat. Cook for about 5 minutes on high heat with the lid on. Next, lower the heat to medium low and cook for 20-25 minutes, alternating between the lid on and off, stirring often. If the onions start to burn, turn the heat to low. Cook until the onions are brown, tender and caramelized. Next, add the minced garlic and spices. Cook for 1 minute. Add the cooked lentils and stir to combine. Add water or broth to loosen if need be. 

For the Crema

Add all the ingredients into the food processor 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 lentil onion mix, roasted cauliflower, and top with avocado sauce. Enjoy!

Shopping List

Produce
Packaged
Dairy
Pantry Staples
Equipment Needed

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing

Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing

Image: My Intuitive Health
Print This Post

Eggplant & Sweet Potato Stacks with Creamy Toasted Sesame Dressing

Servings

4

Ingredients

For the Toasted Sesame Dressing
For the Eggplant
For the Sweet Potato
For the Salad

Instructions

Preheat the oven to 425 degrees and line 2 sheet trays with parchment paper. Roughly peel the eggplant then thinly slice it into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, salt, and pepper. Bake for about 20 minutes then flip. Bake the second side for about an additional 20 minutes, or until both sides are lightly brown and tender.

For the Sweet Potato

Thinly slice the sweet potato into ¼ inch thick rounds. Place the rounds on the parchment paper and season both sides with olive oil, curry powder, smoked paprika, salt, and pepper. Bake for about 15 minutes then flip. Bake the second side for about an additional 10-15 minutes, or until both sides are lightly brown and tender.

For the Sesame Sauce

Add all of the ingredients, besides the water, to a bowl and whisk. If the mixture is too thick, add water 1 tbsp at a time until the sauce is pourable. Taste for seasonings.

To Assemble

Layer an eggplant slice with sweet potato and repeat. Garnish with a drizzle of the sesame sauce.

On the side, mix together the lemon juice, oil, dill, honey, salt, and pepper. Toss with arugula and sliced avocado. Enjoy!

Shopping List

Produce
Pantry Staples
Equipment Needed

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Peanut Crusted Salmon with Asparagus & Peanut Sauce

Peanut Crusted Salmon with Asparagus & Peanut Sauce

Peanut Crusted Salmon with Asparagus & Peanut Sauce

Servings

3-4

Ingredients

For the Asparagus
For the Fish
For the Crust
For the Sauce

Instructions

Preheat the oven to 425 degrees.  Snap the ends off of the asparagus and place them on a sheet tray lined with parchment paper. Season with olive oil, salt, and pepper. Bake for about 20-25 minutes, flipping halfway through, until browning and tender. Garnish with fresh lemon juice and toss. 

Meanwhile, combine all the fish crust topping ingredients into a food processor. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.  

Line the fish (or protein of choice) on a sheet tray lined with foil. Brush the salmon with a drizzle of olive oil, salt, and pepper. Press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness). 

While the fish is baking, make the sauce by combining all the ingredients into the food processor. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.

To serve:

Plate the salmon on top of the roasted asparagus and drizzle with the peanut sauce. Enjoy!

Shopping List

Produce
Fish
Pantry
Pantry Staples
Equipment Needed

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

Servings

3-4

Ingredients

For the Cauliflower
For the Herb Peanut Sauce
Chickpeas
Barley
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.

To the second tray, add the chickpeas that have been drained and patted dry. Season with oil, spices, salt and pepper. Roast for about 15-20 minutes or until crispy and beginning to char. 

For the Barley

Cook the barley according to package instructions 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 barley and top it with a layer of sauce, followed by a cauliflower steak, chickpeas (and pistachios if you have). Spoon extra sauce on top and enjoy! 

Shopping List

Produce
Pantry Items

Equipment Needed

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Roasted Carrots and Yogurt Tahini Sauce

Roasted Carrots and Yogurt Tahini Sauce

Image: My Intuitive Health
Print This Post

Roasted Carrots and Yogurt Tahini Sauce

Servings

4

Ingredients

For the Tahini Yogurt Sauce

Equipment Needed

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 45 minutes until they are fork tender and have a blackened char on the edges.

Next, make the tahini sauce by combining all the ingredients into a bowl. Whisk to combine. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning and adjust salt, pepper, or maple syrup if needed. 

To Serve

Plate the carrots on a tray and drizzle with tahini sauce. Option to top with nuts of choice. Enjoy!

Shopping List

Produce
Dairy
Packaged
Pantry Staples

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

    Do you consent to joining our mailing list?

    Download my favorite 15-minute meals

      Do you consent to joining our mailing list?

        Do you consent to joining our mailing list?

          Do you consent to joining our mailing list?

            Do you consent to joining our mailing list?

              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?