Category Archives: Mastermind Archive

Categories Appetizer / Side, Cook Well Archive, Mastermind Archive

Vegan Queso Dip

Vegan Queso Dip

Image: Minimalist Baker
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Vegan Queso Dip

Servings

6

Ingredients

  • ¾ -1 cup hot water
  • 1 cup raw cashews
  • 1 clove of garlic
  • 2 tbsp nutritional yeast (this gives it the “cheesy” flavor)
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • ½ - 1 tsp salt, plus more to taste
  • 1 tbsp of adobe sauce from a can of chipotle peppers packed in adobe sauce (or hot sauce)

Instructions

Blend all the ingredients together in a nutribullet or high speed blender. Start with ¾ cup water and add just enough to make it a creamy, smooth, and pourable queso. *Taste for seasonings after you blend it. If you want it “cheesier” add more nutritional yeast. If you want it spicier add more adobe sauce. If it looks too thick, you can add more water and if it feels too thin you can add more cashews*. Serve with tortilla chips, plantain chips, terra chips, celery sticks, or mini carrots!

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    Categories Appetizer / Side, Cook Well Archive, Mastermind Archive

    Sweet Potato Nachos

    Sweet Potato Nachos

    Image: Two Peas and Their Pod
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    Sweet Potato Nachos

    Servings

    4

    Ingredients

    • 2 sweet potatoes, cut into very thin rounds, like a thick “chip” (¼ inch)
    • 2 tbsp olive oil
    • Chili powder, smoked paprika, cumin, garlic powder (about ½ tsp each)
    • Salt, pepper
    • 1 can of black beans, drained and rinsed
    • 1 cup chopped tomatoes
    • 1 avocado, diced
    • 1 cup of shredded cheddar cheese (or pepper jack)
    • Greek yogurt to garnish (or sour cream)

    Instructions

    Preheat the oven to 400 degrees F. Line two sheet trays with parchment paper and divide the thinly sliced sweet potato rounds between the two. Drizzle with olive oil, spices, salt, and pepper and toss with your hands then spread out in one even layer so that they can crisp, not steam. Bake for 20 minutes and then flip. Bake for another 10-20 minutes until tender, crispy, and browning slightly.

    Remove the pans from the oven and sprinkle evenly with black beans and cheese. Bake for another 5-7 minutes until the cheese has melted.

    Remove from the oven and top with diced tomato, avocado, extra salt, pepper, and a dollop of greek yogurt.

    *feel free to get creative with the toppings such has diced jalepeno, hot sauce, corn, salsa, shredded chicken, guacamole etc.

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      Categories Cook Well Archive, Main Course, Mastermind Archive

      Winter Cauliflower Rice Bowls with Green Herb Sauce

      Week 6 Live Class Information

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      Winter Cauliflower Rice Bowls with Green Herb Sauce

      Servings

      3

      Ingredients

      • 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
      • 1 garlic clove, minced
      • 1 lb bag of Brussels sprouts
      • 1 tbsp. of olive oil
      • 1⁄2 tsp garlic powder
      • 1 15 oz can of chickpeas, drained, with a mix of choice-I used chili powder, curry powder, and paprika
      • 1⁄4 cup parmesan
      • 1⁄4 cup goat cheese
      • Salt and pepper to taste
      For the Lemon Green Sauce
      • 2 cloves of garlic
      • 1 cup of fresh parsley (can also use fresh basil or a mix of the 2)
      • ¼ cup walnuts
      • 1-2 tsp honey
      • Juice of 1 lemon
      • ~1⁄4 cup olive oil
      • Salt & pepper to taste

      Equipment Needed

      • Two sheet trays lined with parchment paper
      • Food processor or blender
      • Medium sized pot
      • Knife/cutting board

      Instructions

      Preheat the oven to 425 degrees Fahrenheit

      Line two sheet trays with parchment paper. Trim the ends of the brussels sprouts and cut in half or in quarters depending on the size. Add to the sheet tray and drizzle with olive oil, garlic powder, salt, and pepper. Bake for about 35 minutes, flipping halfway through, until tender, slightly browned, and beginning to char on the edges.

      To the other tray, add chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.

      For the Parsley Sauce

      In a food processor, combine all the ingredients for the parsley sauce. *I add an ice cube to emulsify the mixture and solidify the chlorophyll*

      If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

      For the “Rice Bowl”

      Heat a medium-sized pot over medium heat and add frozen cauliflower rice with a splash of liquid such as water or vegetable broth. Sauté until the cauliflower has thawed and softened slightly (about 5-7 minutes). Add in the garlic clove, roasted Brussels, chickpeas, spinach, and

      Shopping List

      Produce
      • 3 garlic cloves
      • 1 lb bag of brussels sprouts
      • 1 lemon
      • 1 cup of fresh parsley (can also use fresh basil or a mix of the two)
      Canned
      • 1 15 oz can of garbanzo beans (chickpeas)
      Frozen
      • 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
      Dairy
      • 1⁄3 cup parmesan
      • 1⁄4 cup goat cheese
      • *if vegan substitute with kite hill vegan ricotta*
      Pantry Staples
      • Olive oil
      • Garlic powder
      • Honey (optional)
      • Nut of choice-walnuts, pine nuts, or cashews (also optional)
      • Salt & pepper

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        Categories Main Course, Mastermind Archive

        Winter Tacos-Roasted Cauliflower with Smokey Greek Yogurt Slaw and Avocado Crema

        Week 6 Live Class Information

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        Winter Tacos-Roasted Cauliflower with Smokey Greek Yogurt Slaw and Avocado Crema

        Servings

        4

        Ingredients

        • 1 package of soft flour tortillas- (I use the Siete almond flour)
        • 1 head of cauliflower
        • Curry powder/smoked paprika/chili powder
        • Olive oil, salt, pepper
        For the Slaw
        • 1 12oz bag of shredded slaw mix
        For the Dresssing
        • ¼ cup plain Greek yogurt
        • 2 tbsp olive oil
        • 1 tbsp maple syrup
        • Juice of 1 lemon
        • 1 clove garlic
        • ¼ cup loosely packed fresh parsley (can substitute with basil)
        • ½ tsp smoked paprika
        • Salt & pepper
        For the Avocado Crema
        • 1 ripe avocado
        • Juice of 1 lime
        • 1 clove of garlic
        • ¼ cup plain Greek yogurt
        • water/oil to thin (I used 2 tbsp each)
        • Salt and pepper to taste
        • 1 tsp hot sauce (optional)

        Equipment Needed

        • One sheet tray lined with parchment paper
        • Food processor or blender
        • Large bowl for slaw
        • Small bowl for the crema
        • Knife/cutting board

        Instructions

        Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Cut the cauliflower into small florets and place with on the sheet tray. Season with oil and spice and roast for 25-30 minutes until they are fork-tender and beginning to char.

        For the Slaw

        Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the other slaw ingredients & toss.

        For the Crema

        Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.

        To Assemble

        On your tortilla, layer the slaw, roasted cauliflower, and top with avocado crema Enjoy!

        Shopping List

        Produce
        • 1 head of cauliflower
        • Shredded slaw mix-I get the 12 oz bag from Whole Foods
        • 1 lemon
        • 1 lemon
        • 2 cloves of garlic
        • Fresh parsley (can substitute with basil)
        • 1 ripe avocado
        Packaged
        • 1 package of soft flour tortillas- (I use the Siete almond flour)
        Dairy
        • Plain Greek yogurt (1 individual size, divided)
        Pantry Staples
        • Olive oil
        • Maple syrup
        • *Smoked paprika-this gives the dish the classic "smokey taco" flavor. You can also use chipotle powder
        • Curry powder
        • Chili powder
        • Salt & pepper

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          Categories Cocktail, Mastermind Archive

          Lovers Punch

          Lovers Punch

          Image: Delicious and Gluten Free
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          Lovers Punch

          Servings

          4

          Ingredients

          • 4 oz Prosecco
          • 1 oz triple sec (orange liquor)
          • 1 oz grapefruit or cranberry juice
          • Fresh or frozen strawberries to garnish
          • Fresh mint or basil to garnish

          Instructions

          Mix and enjoy!

          Contact Hannah

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            Holistic Cooking & Nutrition Counseling

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