Category Archives: Main Course

Preheat the oven to 425 degrees Fahrenheit

Line one sheet tray with parchment paper. Cut the zucchini in half lengthwise and then cut into 1/4 inch slices so that you get half coin shapes. Add the sliced zucchini to the sheet tray lined with parchment paper and drizzle with olive oil, oregano, garlic powder, salt, and pepper. Bake for about 35-40 minutes, flipping halfway through, until the zucchini is tender, slightly browned, and beginning to char on the edges.

Lemon Pesto: 

In a food processor, combine all the ingredients for the sauce and blend. 

If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

“Rice” Bowl: 

Heat a medium-sized pot over medium heat and add frozen cauliflower rice with a splash of liquid (I used chicken broth but you can use vegetable broth or water). Cook until the cauliflower has thawed, softened slightly, and all of the liquid has been absorbed (about 5-7 minutes). Next, add in the finished roasted zucchini, cheese of choice, and a few spoonfuls of the pesto sauce. Season with salt and pepper and stir to combine. 

Shrimp:

Heat the oil in a skillet over high heat. Pat the shrimp dry with a paper towel and add the shrimp in a single layer to the pan. Sprinkle with salt, pepper, and garlic powder. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt, pepper, and garlic powder. Cook for another minute then add in the wine and cook for about 60 seconds until the wine has reduced. Turn off the heat. 

To serve: spoon the cauliflower rice mix into a bowl. Top with extra green sauce and shrimp. Enjoy!

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. 

Cook the quinoa according to package instructions (1 cup of dried quinoa to 2 cups of liquid. Bring to a boil then reduce to a simmer, cover, and cook for 15 minutes). Stir in fresh spinach to the cooked quinoa and stir until it has wilted slightly. Stir in salt, pepper, a drizzle of olive oil and goat cheese. 

For the sauce:

Blend all the ingredients in a blender. Taste for seasoning.

To serve:

Spoon a little sauce onto the plate topped with the quinoa mix, a cauliflower steak, and move sauce. Garnish with any extra almonds and enjoy!

Preheat the oven 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