Category Archives: Main Course

Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce

Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce

Image: My Intuitive Health
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Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce

Servings

4

Ingredients

For the Greek Yogurt Sauce
For the Greek Herb Sauce

Instructions

Preheat the oven (or grill) to 425 degrees. Cut the zucchini in half lengthwise and scoop out some of the seeds using a spoon. Put the halves flesh side up, as well as the innards, on a sheet tray lined with parchment paper. Drizzle with olive oil, salt, pepper, and oregano and bake for 40-50 minutes until fork tender and beginning to char.

To a medium-sized pot add 1 cup of quinoa with 2 cups of liquid (I like chicken broth). Bring to a boil, cover, and reduce heat to a simmer for 15 minutes (or until the liquid is absorbed). Meanwhile, chop the vegetables for the quinoa salad into ½-inch dices.

Make the herb sauce: combine all the ingredients (besides the oil) into a food processor and pulse. Stream in the olive oil until smooth. Taste for seasoning and adjust accordingly. 

In a large bowl combine the cooked quinoa, chopped vegetables, feta, and enough sauce to coat (reserving at least 2 tbsp). Set aside.

To make the yogurt sauce: combine 2-3 tbsp of the vinaigrette with 1/2 cup plain Greek yogurt, feta, salt, and pepper. 

To prepare: Stuff the quinoa salad mix into each of the cooked zucchini halves. Dollop the yogurt sauce on top of each zucchini boat and enjoy!

Party Tip:

  • This yogurt dip is a great healthy dip to bring to a party or cookout. Serve with carrots, cucumber, peppers, and fresh pita.
  • Make the quinoa salad on its own to bring as a side to any party. Keeps in the fridge for 5+ days.

Kid-Friendly Tip:

After baking the zucchini, stuff them with marinara sauce and shredded mozzarella

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Smokey Shrimp Tacos with Mango Avocado Salsa and Chipotle Crema

Smokey Shrimp Tacos with Mango Avocado Salsa and Chipotle Crema

Smokey Shrimp Tacos with Mango Avocado Salsa and Chipotle Crema

Servings

3

Ingredients

To Serve
For the Shrimp
For the Mango Avocado Salsa
Chipotle Crema

Instructions

Prepare the salsa:

Peel the mango and cut around the core. Dice the mango into half-inch dice and add to a medium-sized bowl. Dice the avocado into half-inch cubes and add to the bowl. Finely minced 1-2 cloves of garlic and 1 jalapeno, seeds removed. Add to the bowl along with salt, pepper, and the juice of 1 lime. Mix until combined and taste for seasoning. *if you don’t want it too spicy then only add half the jalapeno. 

Prepare the crema: 

Combine all the crema ingredients in a medium-sized bowl. Taste for seasoning and adjust accordingly. 

Prepare the shrimp:

In a large bowl, add the shrimp that have been peeled, deveined, and patted dry with the spices. Mix together until evenly incorporated. In a large saute pan, add a tbsp of olive oil over high heat. Add the shrimp in 1 even layer and cook for about 90 seconds on each side until just pink (you may have to do 2 batches). Remove from heat. 

To assemble:

Layer each tortilla with a little arugula, salsa, hot shrimp, and crema. Enjoy!

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Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Image: The Roasted Root
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Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Servings

2-3

Ingredients

For the Zucchini Noodles
For the Sauce

Instructions

Combine all the sauce ingredients besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the mix becomes a pesto-like consistency. Taste for seasoning and adjust salt/pepper/honey. 

Meanwhile, in a large sauté pan add the zucchini noodles with sundried tomatoes that have been drained. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute. The goal is to get them slightly softened, not brown.

Once the liquid has evaporated and the spirals have softened, add the beans, artichoke hearts, and basil sauce. Stir to combine. Remove from the heat and add the feta cheese. Taste for seasoning and adjust salt/pepper accordingly. Enjoy!

This dish is great on its own as a light summer meal or could be served as a side with your protein of choice. Served warm or cold.

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Lemon Asparagus, Goat Cheese and Burrata Pizza

Lemon Asparagus, Goat Cheese and Burrata Pizza

Lemon Asparagus, Goat Cheese and Burrata Pizza

Servings

4

Ingredients

For the Pizza
For the Salad

Instructions

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

In a large sautee, bring 1-2 inches of salted water to a boil. Blanch the asparagus for 3-5 minutes and then drain. Season the asparagus with juice of half a lemon, salt, and pepper. 

Meanwhile, warm the oil and garlic in a pan until JUST fragrant (you don’t want any color on the garlic, about 1-2 minutes). 

In a small bowl, mix the goat cheese with honey, zest of 1 lemon, oil 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 the pan with a tbsp. olive oil (or use cooking spray). Carefully place the dough on the hot tray. Spread the crust with the garlic-infused olive oil. Evenly spread the goat cheese mix over the pizza and then top with the asparagus. Bake for about 10-15 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).

Top the pizza with torn burrata pieces and torn basil. Serve with a side salad.

For the Salad:

Add the arugula, walnuts, and avocado to a salad bowl. Drizzle with olive oil, lemon, salt, pepper, and toss.

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Brie and Goat Cheese Pizza with Truffle Honey

Brie and Goat Cheese Pizza with Truffle Honey

Brie and Goat Cheese Pizza with Truffle Honey

Servings

4

Ingredients

For the Pizza
For the Salad

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 high heat and add the onions with 1 tbsp of olive oil. Start with the lid on for about 5 minutes. Then turn the heat to medium low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off, until everything is browned and caramelized (about 20 minutes total).  Right before the onions are done, add the minced garlic and cook for 60 seconds. Season with salt/pepper and remove from heat. 

In a small bowl, mix together the goat cheese, honey, oil, lemon zest, amd a pinch of salt and pepper. Set aside. 

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 the pan with olive oil. Carefully place the dough on the hot tray. Spread the crust with a drizzle of olive oil and the caramelized onions. Evenly dollop the goat cheese mix over the pizza. Slice the dried figs into thin slices and evenly spread them over the pizza. Slice the brie into slices and place evenly over the top. 

Bake for about 10 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). Dress the arugula with half a lemon juice, 1 tsp of olive oil, salt, and pepper. Remove the pizza from the oven and drizzle with truffle honey.  Top with a handful of dressed arugula and more truffle honey, enjoy! 

To prepare the Salad:

Add the arugula, walnuts, and avocado to a salad bowl. Drizzle with olive oil, lemon, salt, pepper and toss.

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