Category Archives: Main Course

BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch

BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch

Image: My Intuitive Health
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BBQ Cauliflower Tacos with Caramelized Onion Black Bean Spread and Avocado Ranch

Servings

4

Ingredients

For the Black Beans
For the Avocado Ranch

Instructions

Preheat the oven to 425 degrees. Cut the cauliflower into small florets and place into a large bowl. Season with olive oil, salt, pepper, garlic powder, and BBQ sauce, and toss until evenly coated. Spread out onto a sheet tray lined with parchment paper and bake for 35-40 minutes until tender and crispy. 

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 5 minutes, stirring occasionally. Next, add the diced red pepper that has been diced into small cubes. Cook for another 10 minutes, stirring occasionally and turning the heat down if it begins to char. Add the can of strained black beans, smoked paprika, cumin, salt, and pepper. Break up the black beans with a fork. Add liquid to loosen and simmer on low for another 10 minutes. 

Make the avocado ranch:

Combine all the ingredients in a food processor. If the mix is too thick, add oil and or water. Taste for seasoning.

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Mediterranean Sheet Pan Shrimp

Mediterranean Sheet Pan Shrimp

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Mediterranean Sheet Pan Shrimp

Ingredients

For the Mediterranean Sheet Pan Shrimp
For the Dressing
For the Shrimp

Instructions

Preheat the oven to 400 degrees. Mix the dressing ingredients in a large bowl. Add all of the chopped vegetables and olives to the bowl and toss to combine. Spread out on a sheet tray lined with parchment paper in an even layer. Bake for 25 minutes. 

Meanwhile, prepare the shrimp. Whisk the lemon juice, olive oil, and spices in a medium bowl. Add the shrimp and toss to coat. Season with salt and pepper. 

Remove the vegetables from the oven after 25 minutes and move to the side to make space for the shrimp. Place the shrimp on the pan, without pouring excess liquid from the bowl. Bake for another 10 minutes until the shrimp are pink and cooked through. 

Garnish with feta and freshly chopped parsley. Served with rice, pasta, or toasted baguette. Enjoy!

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Cashew Chicken Sheet Pan

Cashew Chicken Sheet Pan

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Cashew Chicken Sheet Pan

Ingredients

For the Sauce
For the Tray

Instructions

Preheat the oven to 425 degrees. In a small bowl whisk together all the sauce ingredients. Place the chopped vegetables on a sheet tray lined with parchment paper and toss with half of the sauce. Season with salt and pepper and bake for 20 minutes. Remove the tray from the oven and move the vegetables to one side. Toss the chicken with the rest of the sauce and add it to the other side of the tray with the vegetables. Sprinkle the cashews over the tray and bake for another 15 minutes until the chicken is cooked through. Serve with rice and toasted sesame seeds for garnish.

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Lemon Garlic Sheet Pan Salmon

Lemon Garlic Sheet Pan Salmon

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Lemon Garlic Sheet Pan Salmon

Ingredients

Instructions

On a sheet tray, toss the potatoes with 2 tbsp olive oil, garlic, salt, and pepper. Bake at 400 degrees for about 30 minutes until they are beginning to soften and brown slightly. 

Meanwhile, in a measuring cup, mix together the melted butter, lemon juice, wine, minced garlic, minced parsley, salt, and pepper. Set aside. 

Remove the potato tray from the oven after about 30 minutes and push the potatoes to one side. 

Add the salmon to the middle of the pan with the potatoes and add the asparagus to the other side so that there are 3 sections. Spoon the lemon garlic liquid mixture evenly over the top of the salmon and the asparagus. Return the tray to the oven and bake until the salmon has cooked through, about 15 minutes. Serve with lemon wedges and enjoy!

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Stuffed Bell Peppers

Stuffed Bell Peppers

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Stuffed Bell Peppers

Ingredients

Instructions

Preheat the oven to 375 degrees. Cut the peppers in half vertically and remove the inside membrane and seeds (you can keep the top stem on for presentation or remove it). Line the peppers on a sheet tray, cut side up, and drizzle with oil, salt, and pepper. Bake the peppers for 15-20 minutes to give them a head start. 

Meanwhile, prepare the filling. Cook the brown rice according to package instructions (I like to simmer with 3 cups of broth until all the liquid has been absorbed). 

Next, brown the turkey in a saute pan until cooked through, breaking it up into small pieces as you go (about 8-10 minutes). Season with salt, pepper, chili powder cumin, garlic powder, smoked paprika, and dried oregano. Add in the can of drained black beans and the cooked rice. Taste for seasoning and adjust salt/pepper. 

Evenly spoon the filling into the partially cooked peppers. Top with cheese and bake for another 25-30 minutes until the cheese is bubbly and the peppers are tender.

Top with greek yogurt and avocado, enjoy!

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