Category Archives: Main Course

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

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

Image: My Intuitive Health
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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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Maple Balsamic Salmon

Maple Balsamic Salmon

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Maple Balsamic Salmon

Ingredients

For the Sauce

Instructions

Mix all the sauce ingredients together. Place the salmon in a bowl and marinate for 30 minutes. You can cook the salmon on the grill, stovetop, or in the oven. I like to grill my salmon for about 6 minutes a side, until pink all the way through. 

Serve with vegetables of choice and enjoy!

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Eggplant Caponata with Creamy Polenta

Eggplant Caponata with Creamy Polenta

Image: My Intuitive Health
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Eggplant Caponata with Creamy Polenta

Servings

4

Ingredients

For the Caponata
For the Polenta

Instructions

In a large sauté pan, cook the peppers and onion until soft (about 15-20 minutes). Remove from heat and set aside. 

Peel the eggplant in striped and cut into 1 inch dices. Add to the other saute pan with 2 tbsp of oil and ¼ cup of water.  Let cook, covered, for about 30 minutes or until fork-tender. 

Add sugar and 2-3 tbsp white wine vinegar.

Add tomato sauce, raisins, and capers. Taste for seasonings and adjust salt, pepper, and sugar. Garnish with pinenuts.

For the Polenta 

Bring the stock to a boil in a large pot. Gradually whisk in the cornmeal. Keep whisking for a couple of minutes until the polenta thickens, then turn the heat down to low. Continue to stir often for about 10 minutes until it is tender and smooth. Season salt and black pepper then stir in the butter and parmesan. Stir until smooth. For extra smooth polenta, blend the cooked polenta in a food processor, blender, or emersion blender. If it becomes too thick you can add milk or broth. Taste for seasonings and adjust. Spoon into a bowl and then spoon the caponata over the top. Finish with fresh basil, parmesan, and goat cheese. Enjoy!

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