Category Archives: Main Course

Categories Main Course, Mastermind 23

Sheet Pan Thai Glazed Salmon

Sheet Pan Thai Glazed Salmon

Image: Averie Cooks
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Sheet Pan Thai Glazed Salmon

Servings

4

Ingredients

  • 4 salmon fillets (1-1.5 lbs total)
  • 1 red bell pepper, diced
  • 1 cup snow peas (optional)
  • 3 cups of broccoli cut into florets
  • Salt and pepper to taste
For the Sauce
  • 3 to 4 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons *sesame oil (sesame gives it the distinct Thai flavor)
  • 1 heaping tablespoon chili garlic sauce
  • 1 tablespoon rice vinegar (or any vinegar you have/lime juice)
  • 1 tablespoon fresh ginger grated

Instructions

Preheat the oven to 375 degrees. Place the veggies on a sheet tray lined with parchment paper. In a bowl, whisk together all of the sauce ingredients. Pour half of the sauce over the veggies, toss, and cook for 15 minutes. Remove the tray from the oven and push the veggies to the side of the tray to make room for the salmon. Lay down the salmon fillets (skin side down) and pour the remaining sauce over the salmon. Return to the oven and bake for 12-15 minutes (exact timing will depend on the thickness of your salmon). Next, broil for 3 minutes to char the salmon. Remove from the oven and enjoy!

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    Categories Main Course, Mastermind 23

    Roasted Red Pepper and Tomato Bisque

    Roasted Red Pepper and Tomato Bisque

    Image: My Intuitive Health
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    Roasted Red Pepper and Tomato Bisque

    Servings

    4

    Ingredients

    For the Soup
    • 1 onion, diced
    • 3 large carrots, peeled and diced
    • 1 celery stalk, diced
    • 2 cloves of garlic, minced
    • 3 tbsp of olive oil
    • 1 28-ounce can of whole plum tomatoes
    • 1 12-ounce jar of roasted red peppers that have been drained and roughly chopped
    • 1 tsp of freshly chopped thyme (about 3 sprigs)
    • 1 bay leaf
    • 3 cups of chicken of vegetable broth
    • Salt & Pepper to taste

    Instructions

    In a large soup pan, add olive oil, onion, carrots, and celery. Cook for 10 minutes until soft. Add the minced garlic and cook for another 2 minutes. Add the whole can of tomatoes to the pot and start to break them up with a wooden spoon. Next add the drained roasted red peppers, thyme, bay leaf, broth, salt, and pepper. Let simmer for about 30 minutes, stirring occasionally. Next, pure the soup using an immersion blender or a large high-speed blender. Taste for seasoning and adjust salt/pepper accordingly. Option to add ¼ cup of cream at the end for a creamy finish. 

    To serve, ladel soup into a bowl and serve with toasted bread, croutons, or grilled cheese! I took a piece of a baguette, drizzled it with olive oil, and topped it with shredded truffle cheese. I baked it at 400 degrees until the cheese was melted and the bread was crispy (5-10 minutes). Enjoy! 

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      Categories Main Course, Mastermind 23

      Homemade Pad Thai

      Homemade Pad Thai

      Image: Pinch of Yum
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      Homemade Pad Thai

      Ingredients

      • 8 ounces flat rice noodles
      • 3 Tablespoons oil
      • 3 cloves garlic, minced
      • 2 eggs
      • 1 red bell pepper, thinly sliced
      • 3 green onions, chopped
      • ½ cup dry roasted peanuts
      • 2 limes
      • 2 heads of broccoli or asparagus
      For the Sauce
      • 2 Tablespoons fish sauce
      • 2 Tablespoon low-sodium soy sauce
      • 3 Tablespoons light brown sugar
      • 2 Tablespoons rice vinegar
      • 1 tsp Sriracha hot sauce, or more, to taste
      • 1/4 cup creamy peanut butter

      Instructions

      Preheat the oven to 425 degrees. Prepare your vegetable of choice (either broccoli or asparagus) and place it onto a sheet tray lined with parchment paper. Season with olive oil, salt and pepper. Bake for 20-25 minutes until tender and beginning to char.

      Cook the rice noodles according to the package instructions. 

      Mix all the sauce ingredients in a bowl and set aside. 

      Add the thinly sliced pepper with 3 tbsp of olive oil to a medium-sized pot over medium-high heat. Cook for 5 minutes, then add the garlic. Cook for another minute, then push the veggies to the side of the pan to make room for the eggs. Crack two eggs on the other side of the pan and scramble with a spoon until cooked. Add the cooked rice noodles, sauce, salt, and pepper. Stir to combine. Garnish with green onions, roasted peanuts, and fresh lime juice. Serve with the side of roasted veggies

      Shopping List

      Produce
      • 3 cloves garlic, minced
      • 1 red bell pepper, thinly sliced
      • 3 green onions, chopped
      • 2 limes
      • 2 heads of broccoli or asparagus
      Dairy
      • 2 eggs
      Packaged
      • 8 ounces flat rice noodles
      • ½ cup dry roasted peanuts
      • Fish sauce *this is key for the pad Thai flavor
      • Soy sauce
      • Brown sugar
      • Rice vinegar
      • Sriracha hot sauce (optional)
      • Creamy peanut butter

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        Categories Fall Archive, Main Course

        Fig and Onion Jam Pizza with Goat Cheese

        Fig and Onion Jam Pizza with Goat Cheese

        Image: My Intuitive Health
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        Fig and Onion Jam Pizza with Goat Cheese

        Servings

        4

        Ingredients

        For the Pizza
        • 1 ball of store bought pizza dough OR homemade try this recipe
        • 2 onions, peeled and sliced thinly
        • 1 tbsp olive oil
        • Salt and pepper
        • ¾ cup of fig jam
        • ⅓ cup goat cheese
        • ⅓ cup shredded mozzarella cheese
        For the Salad
        • 3 cups of your lettuce of choice (I like red oak lettuce or baby romaine for this)
        • 2-3 tbsp of freshly chopped dill
        • 1 avocado
        • Squeeze of fresh lemon over the top
        For the Simple Vinaigrette
        • 1 tsp of dijon
        • 2 tbsp of white wine vinegar
        • ¼ cup olive oil
        • 1 clove of minced garlic
        • Salt and pepper

        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).  Season with salt/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. Carefully place the dough on the hot tray. Spread the fig jam on the crust so that it’s evenly coated. Next, add the caramelized onion mix. Top with cheeses of choice. 

        Bake for about 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).

        While the pizza is baking, make the salad dressing. Whisk all of the ingredients in a bowl. Season with a pinch of salt and pepper and toss with lettuce, fresh dill, and sliced avocado. Opinion to squeeze a little fresh lemon over the top.

        Shopping List

        Produce
        • 2 white onions
        • 3 cups of your lettuce of choice (I like red oak lettuce or baby romaine for this)
        • FRESH dill (this is very yummy for the salad)
        • 1 avocado
        • 1 lemon
        • 1 clove of garlic
        Refrigerated
        Dairy
        • ⅓ cup goat cheese
        • ⅓ cup shredded mozzarella cheese
        Other
        • Fig jam
        • Dijon mustard
        Pantry Staples
        • White wine vinegar (could also use red wine vinegar or apple cider vinegar)
        • Olive oil
        • Salt & pepper

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          Categories Fall Archive, Main Course

          Stuffed Chicken Breast with Herbed Pecan Cranberry Mix over Cauliflower Purée

          Stuffed Chicken Breast with Herbed Pecan Cranberry Mix over Cauliflower Purée

          Image: My Intuitive Health
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          Stuffed Chicken Breast with Herbed Pecan Cranberry Mix over Cauliflower Purée

          Servings

          4

          Ingredients

          • 2 skinless, boneless, chicken breasts (1 lb. total)
          • 1 tbsp of olive oil
          • Salt and pepper
          For the Stuffing
          • ¾ cup pecans
          • ¼ cup fresh parsley (or basil)
          • 1 clove of garlic
          • ½ cup dried cranberries
          • Salt and pepper
          For the Cauliflower
          • 1 head of cauliflower, cut into 1 inch pieces
          • 1 clove of garlic
          • 1 tsp dried oregano or thyme
          • Chicken broth to thin
          • 1/3 cup shredded cheese (parmesan is a perfect flavor in this and mozzarella gives a nice creaminess. I like a little of each or just parmesan)
          • 2 cups of fresh spinach
          • 1 tbsp olive oil
          • Salt and pepper

          Instructions

          Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Cut the cauliflower into small florets and add to one sheet tray. Season with salt, pepper, and olive oil. Bake for about 35 minutes until tender and beginning to char (flipping once halfway though). Add the cooked cauliflower, oregano and garlic to the food processor. Pulse to combine, then start to stream in the chicken broth until the mixture is the texture of a cheese sauce. Stir in spinach and cheeses until melted and wilted. Taste for seasoning and adjust salt and pepper accordingly. 

          For the chicken breast:

          In a blender, add all of the stuffing ingredients, besides the craisins, and pulse to combine. Taste for seasoning. Fold in the craisins then set aside. 

          To butterfly the chicken breast, slice the breast in half horizontally until you ALMOST get to the end, but don’t go all the way through. The breast should then open up like a book. This is where you will press the pecan stuffing mix into. Then, gently fold the chicken “book” closed. To secure the filling inside, you can use 3 pieces of kitchen twine to tie the seam in 3 different spots around the breast to close the seam (you can also use toothpicks to secure the seam). 

          Next, heat 1 tbsp of olive oil in a large oven proof skillet over on medium high heat. Carefully place the chicken breast in the hot pan. Cook each side for about 5 minutes until it browns evenly (you will know it’s ready to flip once the flesh easily removes from the pan without much resistance). After cooking each side, your chicken breast will be browned but will need more time to cook all the way through. At this point, you will want to transfer the pan into a 375-degree oven to finish cooking. Depending on the thickness of your chicken this will take about another 12-15 minutes. If you don’t have an oven proof skillet, you can turn your pan heat down and cook until the chicken is cooked through. You’ll know it is cooked through when the internal temperature is 165 degrees F or when you cut through and see that the chicken is cooked though (no longer translucent).

          Serve a big spoonful of the cauliflower puree on each plate tops with the stuffed chicken breast. Enjoy! 

          Shopping List

          Poultry
          • 2 skinless, boneless, chicken breasts (1 lb. total)
          Produce
          • 1 head of cauliflower
          • Fresh parsley or basil
          • 2 cloves of garlic
          • 2 cups of fresh spinach
          Dairy
          • ⅓ cup shredded cheese (parmesan is a perfect flavor in this and mozzarella gives a nice creaminess. I like a little of each or just parmesan)
          Pantry Items
          • Pecans (or walnuts)
          • Dried cranberries
          • Dried oregano or thyme
          • Chicken broth to thin (can also use milk or unflavored nut milk)
          • Olive oil
          • Salt & pepper

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            Holistic Cooking & Nutrition Counseling

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