Category Archives: Mastermind 23

Categories Main Course, Mastermind 23

Cauliflower Gnocchi alla Sorrentina

Cauliflower Gnocchi alla Sorrentina

Image: Nonna Box
Print This Post

Cauliflower Gnocchi alla Sorrentina

Servings

2-3

Ingredients

  • 1 package of cauliflower gnocchi (I use the frozen cauliflower gnocchi from Trader Joe’s)
  • Olive oil
  • Salt and pepper
  • ¼ - ½ cup of liquid (chicken broth or water)
  • 1 clove of garlic, minced
  • Pinch of red pepper flakes
  • 1 handle of fresh spinach
  • 1 cup of your favorite jarred marinara sauce
  • 2-3 tbsp of shredded parmesan cheese
  • 4 oz of fresh mozzarella, torn into pieces or shredded
  • A few leaves of fresh basil, to garnish

Instructions

In a large sautée pan heat 1 tbsp of olive oil on high. Add the bag of frozen gnocchi along with the liquid of your choice (I start with ¼ cup of liquid and then add water if I need to continue thawing the gnocchi. You can use all water or all broth). Cook for about 5-7 minutes. The goal is to warm the gnocchi all the way through with sticking. If it starts to stick you can add some water or a little oil. 

After the gnocchi has cooked through, season everything with salt, pepper, red pepper flakes (if you want a kick). Add in the clove of minced garlic and stir. Add the jarred marinara sauce and a handful of fresh spinach. Stir until the spinach has wilted and the sauce has warmed through (about 3 minutes). Add in cheeses or your choice. Taste for seasoning and adjust salt/pepper. 

To serve:

Serve a few spoonfuls of the gnocchi onto each plate. Garish with torn fresh basil and extra cheese. Enjoy!

Contact Hannah

Facebook Instagram Youtube

Get In Touch

    Holistic Cooking & Nutrition Counseling

    Are you ready to Get Started?

    Join Cook Well
    Book a Complimentary Call
    Categories Main Course, Mastermind 23

    French Onion Chicken

    French Onion Chicken

    Image: Skinny Taste
    Print This Post

    French Onion Chicken

    Servings

    4

    Ingredients

    • 4 boneless skinless chicken cutlets (16 oz total)
    • 2 medium yellow onions thinly sliced
    • 1/3 cup sherry or white wine
    • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
    • 3 ounces Gruyère cheese coarsely grated (about 1 cup)
    • 1 tbsp of flour
    • 1 teaspoon kosher salt
    • Black pepper, to taste
    • ½ teaspoon paprika
    • 2 tbsp. of unsalted butter
    • 1/3 cup chicken broth
    • 1 tbsp olive oil

    Instructions

    Add 2 tbsps of butter to a cast iron or non-stick skillet. Turn heat on medium-high. Season the chicken breasts with salt, pepper, and paprika. Add them to the pan and cook about 3-5 minutes each side (this is for the thin chicken cutlets, if you are using thicker breasts, cook until white all the way through). Remove the chicken from the pan and set aside. 

    Peel the onions and cut them in half. Thinly slice each half into thin ⅛ half moon strips. Add the onions to the same skillet that you cooked the chicken in with 1 tbsp of olive oil. Start with the heat on medium-high with the lid on for about 5 minutes.  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 and thyme. Right before the onions are done cooking, add a tbsp of flour. Cook for one minute while stirring, then deglaze the pan with white wine or sherry while scraping up any bits from the bottom of the pan. Cook the wine for a few minutes. 

    Next, add the chicken broth to the pan and whisk. Add the chicken cutlets back into the pan. Top each one with onions and cheese. Cover with a lid for 3-5 minutes until the cheese has melted. Serve with vegetable or salad of choice!

    Contact Hannah

    Facebook Instagram Youtube

    Get In Touch

      Holistic Cooking & Nutrition Counseling

      Are you ready to Get Started?

      Join Cook Well
      Book a Complimentary Call
      Categories Main Course, Mastermind 23

      Sheet Pan Garden Veggie Pesto Pasta

      Sheet Pan Garden Veggie Pesto Pasta

      Image: Spices in My DNA
      Print This Post

      Sheet Pan Garden Veggie Pesto Pasta

      Servings

      4

      Ingredients

      • 1/3 cup store bought pesto, divided
      • 1 cup shiitake mushrooms, cut in half (or baby bella)
      • 1 cup of cherry tomatoes
      • 1 head broccoli, cut into florets
      • 1 zucchini, cut into half moon shape
      • 8 oz of brown rice pasta, cooked according to package instructions
      • Parmesan or shredded mozzarella cheese, optional
      • 1 tbsp olive oil
      • Salt and pepper to taste

      Instructions

      Preheat oven to 400 F. 

      Add the broccoli, tomatoes, mushrooms and zucchini to a large sheet pan lined with parchment paper and drizzle with 1 tbsp of olive oil, 2 tbsp of pesto, salt and pepper to taste. Bake for 15 minutes, give the tray a toss, and bake for another 10-15 minutes until the veggies are tender and charred. Remove from the oven. Meanwhile, cook the pasta according to package instructions. Before straining, reserve 1 cup of the pasta water.

      In a large pot, combine the cooked pasta, cooked veggies, cheese, and  extra pesto to coat everything evenly (about 3-4 tbsp). If the mixture is thick you can add a little of the reserved pasta water. Taste for seasonings and garnish with extra cheese.

      Contact Hannah

      Facebook Instagram Youtube

      Get In Touch

        Holistic Cooking & Nutrition Counseling

        Are you ready to Get Started?

        Join Cook Well
        Book a Complimentary Call
        Categories Main Course, Mastermind 23

        Cauliflower Shawarma Bowls with Red Pepper Yogurt Sauce

        Cauliflower Shawarma Bowls with Red Pepper Yogurt Sauce

        Image: Dishing Out Health
        Print This Post

        Cauliflower Shawarma Bowls with Red Pepper Yogurt Sauce

        Servings

        4

        Ingredients

        • 1 large cauliflower head, cut into florets
        • 1 sweet potato, cut into “fry” shapes
        Seasonings for Cauliflower/Sweet Potato:
        • 1 tsp smoked paprika
        • 1 tsp chili powder
        • ½ tsp curry powder
        • ½ tsp cumin
        • 1 tbsp olive oil
        • Salt and pepper to taste
        For the Bowl
        • 1 cup of diced cucumber, diced
        • 3 cups of lettuce (I like to get romaine and thinly slice it)
        • 1 ripe avocado, sliced
        • Crumbled feta to garnish, optional
        • Lime wedge to garnish, optional
        For the Roasted Red Pepper Yogurt Sauce
        • 1 roasted red pepper from a jar (about ½ cup)
        • ½ cup greek yogurt (can use dairy free or avocado mayo)
        • 1 clove of garlic
        • 2-3 tbsp of olive oil
        • Salt and pepper

        Equipment Needed

        • Two sheet trays lined with parchment paper
        • Food processor
        • Large salad bowl
        • Knife and cutting board

        Instructions

        Preheat the oven to 425 degrees. Line two sheet trays with parchment paper. To one tray, add the sweet potato that has been cut into “fry” shapes. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring. 

        To the other pan, add the cauliflower florets and toss with olive oil and seasonings. Bake for about 30 minutes, stirring once halfway through, until tender and beginning to char. 

        To make the roasted red pepper sauce, add all the ingredients needed to a food processor. Blend until smooth and creamy. Transfer to a bowl and reserve for serving.

        Next, build your bowl! Start with lettuce, cucumbers, sauce, cauliflower, and sweet potatoes. Garnish with yogurt sauce, feta, and sliced avocado.

        Shopping List

        Produce
        • 1 large cauliflower head
        • 1 sweet potato
        • 1 garlic clove
        • 1 ripe avocado
        • 1 lime
        • 1 cup of diced cucumber
        • 3 cups of lettuce (I like to get romaine and thinly slice it)
        Jarred
        • 1 jar of roasted red peppers
        Dairy
        • ½ cup plain Greek yogurt (can substitute with ¼ cup avocado mayo or dairy free greek yogurt)
        • Feta (optional, can omit)
        Pantry Staples
        • *Smoked* paprika (not regular paprika)
        • Chili powder
        • Curry powder
        • Cumin
        • Olive oil
        • Salt & pepper

        Contact Hannah

        Facebook Instagram Youtube

        Get In Touch

          Holistic Cooking & Nutrition Counseling

          Are you ready to Get Started?

          Join Cook Well
          Book a Complimentary Call
          Categories Main Course, Mastermind 23

          Butternut Squash ‘Lasagna’ Stacks with Sage Pesto

          Butternut Squash ‘Lasagna’ Stacks with Sage Pesto

          Image: My Intuitive Health
          Print This Post

          Butternut Squash ‘Lasagna’ Stacks with Sage Pesto

          Servings

          3-4

          Ingredients

          • 1 whole butternut squash, peeled and cut into ¼ - inch thick rounds
          • 1 tbsp of olive oil
          • Salt and pepper to taste
          For the Grain
          • 1 cup of dried Farro (can use any grain of choice-quinoa, brown rice, barley, wild rice, etc)
          • 2.5 cups of cooking liquid (I like chicken broth, but can use vegetable broth or water)
          • Salt and pepper
          For the Ricotta Mix
          • 1 cup of ricotta (*can substitute cheese with Kite Hill vegan ricotta for dairy free*)
          • 2-3 oz goat cheese
          • Zest of 1 lemon
          • 1 tbsp olive oil
          • Salt and pepper
          For the Pesto
          • ½ cup fresh sage
          • 1 cup fresh basil
          • Juice of ½ lemon
          • 1-2 garlic cloves
          • 1 tsp honey
          • ¼ cup walnuts
          • Olive oil to create a sauce consistency, about ¼-⅓ cup
          • Salt and pepper
          For the Side Salad
          • 3 cups of arugula (or lettuce of choice)
          • Juice of ½ a lemon
          • 2-3 tbsp of pesto
          • ⅓ cup of walnuts (optional, nut of choice)

          Equipment Needed

          • Two sheet trays lined with parchment paper
          • Food processor
          • Medium sized pot
          • Small bowl and spoon
          • Zester (or box grater)
          • Knife and cutting board
          • Bowl for salad
          • Vegetable peeler

          Instructions

          Preheat the oven to 425 degrees. Line two sheet trays with parchment paper. Cut the neck of the squash into ¼ – inch round discs. Once you get to the seeded part of the squash you can scoop out the seeds and cut the remaining squash into half circle shapes. I like to roast these for snacking! Divide the squash between two sheet trays lined with parchment paper and season with olive oil, salt, and pepper. Bake for about 30-45 minutes minutes flipping once halfway through, until tender and browning. 

          For the Farro:

          Add 1 cup of farro with 2.5 cups of liquid (I like chicken or vegetable broth) to a medium sized pot over high heat. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, or until the liquid has just been absorbed. Season with salt and pepper and add in a tbsp of the sage pesto. 

          To make the Pesto: 

          Combine all the ingredients in a food processor and blend until smooth. Taste for seasonings and adjust salt/pepper/honey. If the sauce is too thick, add olive oil.

          In a separate bowl, whisk together the ricotta, goat cheese, olive oil, salt, pepper, and lemon zest. Set aside. 

          To Assemble:

          Layer a butternut squash round with the ricotta mix, grain, and pesto. Repeat with 3 butternut rounds total until you have a nice stack. 

          In a large salad bowl, toss all the ingredients for the salad together. Serve on the side.

          Shopping List

          Produce
          • 1 whole butternut squash, peeled (you will have to buy the whole one, not pre-cut, since we will be cutting it into circles, not cubes)
          • 1 lemon
          • 2 garlic cloves
          • Arugula
          • ½ cup fresh sage
          • 1 cup fresh basil
          Pantry Items
          • 1 cup of grain of choice (I’m using farro. You can also use quinoa, barley, or rice)
          • Honey or maple syrup
          • Walnuts (you can also use cashews, pecans, pinenuts, or pistachios)
          • Chicken broth (you can also use vegetable or water. This is to cook your grain)
          Dairy
          • 1 cup of ricotta (*can substitute cheese with Kite Hill vegan ricotta for dairy free*)
          • 3 oz goat cheese
          Pantry Staples
          • Olive oil
          • Salt & pepper

          Contact Hannah

          Facebook Instagram Youtube

          Get In Touch

            Holistic Cooking & Nutrition Counseling

            Are you ready to Get Started?

            Join Cook Well
            Book a Complimentary Call
            1 … 5 6 7 8 9

              Do you consent to joining our mailing list?

                Do you consent to joining our mailing list?

                  Do you consent to joining our mailing list?

                    Do you consent to joining our mailing list?

                      Do you consent to joining our mailing list?

                        Do you consent to joining our mailing list?

                        Menu

                        Copyright © 2025 My Intuitive Health. All rights reserved. Brand Strategy Alchemy by Visibility Frequency

                        Privacy | Terms
                        GET IN TOUCH
                        Facebook Instagram Youtube