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Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

Servings

3-4

Ingredients

For the Cauliflower
For the Herb Peanut Sauce
Chickpeas
Barley
Garnish

Instructions

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.

To the second tray, add the chickpeas that have been drained and patted dry. Season with oil, spices, salt and pepper. Roast for about 15-20 minutes or until crispy and beginning to char. 

For the Barley

Cook the barley according to package instructions until all the liquid has been absorbed. Season with salt, pepper, and a dash of olive oil. 

For the Sauce

Add all the ingredients to a food processor and blend until smooth. Taste for seasoning and adjust.

To Assemble

On a serving plate, spoon some barley and top it with a layer of sauce, followed by a cauliflower steak, chickpeas (and pistachios if you have). Spoon extra sauce on top and enjoy! 

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Roasted Carrots and Yogurt Tahini Sauce

Roasted Carrots and Yogurt Tahini Sauce

Image: My Intuitive Health
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Roasted Carrots and Yogurt Tahini Sauce

Servings

4

Ingredients

For the Tahini Yogurt Sauce

Equipment Needed

Instructions

Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 45 minutes until they are fork tender and have a blackened char on the edges.

Next, make the tahini sauce by combining all the ingredients into a bowl. Whisk to combine. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning and adjust salt, pepper, or maple syrup if needed. 

To Serve

Plate the carrots on a tray and drizzle with tahini sauce. Option to top with nuts of choice. Enjoy!

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Caramelized Onion & Mushroom Pizza with Ricotta & Goat Cheese

Caramelized Onion & Mushroom Pizza with Ricotta & Goat Cheese

Caramelized Onion & Mushroom Pizza with Ricotta & Goat Cheese

Servings

4

Ingredients

For the Pizza
For the Sage Brown Butter
For the Herb Ricotta
For the Side Salad
Optional Pizza Garnishes

Equipment Needed

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 low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off. After about 10 minutes, add in the sliced mushrooms and continue stirring periodically, until everything is browned and caramelized (about 30 minutes total).  Season with salt/pepper.

Next, prepare the brown butter. Heat the oil on medium high heat in a small sauce pan. Melt the butter and cook until it JUST starts to turn speckled brown, swirling the pan often to prevent it from burning. Add the chopped sage and garlic. Cook until fragrant for 1-2 minutes then turn the heat off. Season with salt and pepper. 

In a small bowl, mix the ricotta with, olive oil, 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 a tbsp. olive oil. Carefully place the dough on the hot tray. Spread the brown butter on the crust so that it’s evenly coated. Next, add the caramelized onion mix. Sprinkle goat cheese crumbles evenly over the top. Next, using a spoon, dollop the ricotta mix evenly over the dough.  

Bake for about 12-15 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). Garnish with a drizzle of balsamic reduction. 

To make the salad dressing, add the juice of 1 lemon, honey, and enough olive oil to make a dressing. Season with a pinch of salt and pepper and toss with lettuce, nuts, and sliced avocado.

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Roasted Squash Salad with Apple, Burrata, & Pecans with an Avocado Vinaigrette

Roasted Squash Salad with Apple, Burrata, Pecans and Avocado Vinaigrette

Image: My Intuitive Health
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Roasted Squash Salad with Apple, Burrata, & Pecans with an Avocado Vinaigrette

Servings

4

Ingredients

For the Salad
For the Dressing

Instructions

For the Squash

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Peel the squash and scoop out the seeds with a spoon. Dice squash into 1 inch cubes and toss with oil, salt, pepper, garlic powder, curry powder and dried rosemary. Bake for about 40-45 minutes, stirring occasionally, until tender and charring.

For the Dressing

In a food processor combine all the ingredients. If the mixture is too thick, add water to thin. Taste for seasoning and adjust salt/pepper accordingly.

For the Pecans

Place the pecans in a dry skillet on medium-low heat. Add a pinch of salt (if unsalted) and toast until just fragrant, about 5 minutes. Swirl the pan often so that they don’t burn.

To Assemble

In a large salad bowl, toss the kale with enough dressing to coat. Top with the roasted squash, diced apple, sliced avocado, dried cranberries, and toasted nuts. Tear a little of the burrata over each individual serving. Season with a pinch of salt and pepper and an extra drizzle of dressing-enjoy!

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Bacon, Brussels, Fig, & Sage Pizza

Bacon, Brussels, Fig, & Sage Pizza

Bacon, Brussels, Fig, & Sage Pizza

Servings

4

Ingredients

For the Pizza
For the Side Salad

Equipment Needed

Instructions

Preheat the oven to 450 degrees. 

In a large skillet, heat the bacon over medium high heat. Cook until some of the fat renders and it is just beginning to crisp. Remove the bacon from the pan but keep the fat in the skillet. Add in the mushrooms,  shredded Brussels sprouts, salt, and pepper to the bacon fat. Cook for about 5-10 minutes. Then, add the herbs and minced garlic, cook for 2 minutes then turn off the heat.

Roll out the pizza dough to fit the shape of your sheet tray. Drizzle the tray with olive oil and cooking spray and place the rolled out dough onto the tray. Spread the dough evenly with fig jam. Next, add half of the mozzarella cheese, then add the cooked vegetables and herbs. Add the rest of the cheese. Cook for about 10-15 minutes until the crust is golden brown. Top with chopped bacon. 

For the Salad:

Whisk the dressing ingredients together. Toss with spinach, nuts, and cheese.

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