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Categories Appetizer / Side, Cook Well Archive, Mastermind Archive

Chocolate Covered Strawberries

Chocolate Covered Strawberries

Image: My Intuitive Health
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Chocolate Covered Strawberries

Servings

4

Ingredients

  • 16 oz fresh strawberries
  • 1 cup of semi sweet chocolate chips
  • ½ cup good quality white chocolate such as ghirardelli

Instructions

Place the semi sweet chocolate in a microwave safe bowl. Microwave in 30 second intervals, stirring after each. (This will allow the chocolate to melt slowly and temper, so as not to seize the chocolate. I usually do about 4 separate 30 second intervals until it is just melted)

Next, lay out a sheet of parchment (or wax paper!) on your countertop.

Holding the stems of each strawberry, dip the berry into the melted chocolate and turn to coat evenly *make sure the strawberries are completely dry before dipping or else the chocolate won’t stick*. Place the chocolate dipped strawberry onto the parchment paper to cool and harden.

If you’d like to add a drizzle white chocolate, melt the white chocolate in a separate bowl following the same instructions above. Once the chocolate is melted, use a spoon to drizzle lines of white chocolate back and forth over the chocolate dipped strawberries. Pair with a glass of prosecco!

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    Categories Cook Well Archive, Main Course, Mastermind Archive

    (Almost) Vegan Vodka Pasta

    (Almost) Vegan Vodka Pasta

    Image: Nyssa’s Kitchen
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    (Almost) Vegan Vodka Pasta

    Servings

    3-4

    Ingredients

    • 12 ounces uncooked pasta of choice *I love using brown rice pasta for a less processed option*
    • ½ cup raw cashews, soaked in boiling water
    • ⅔ cup vodka
    • 1 15 ounce cans crushed, chopped or diced tomatoes
    • 3 tbsp tomato paste
    • 3 tbsp olive oil
    • 4 cloves garlic
    • 1 ½ cup chopped white or yellow onion (about 1 large onion)
    • ¼ cup chopped basil plus more for garnish
    • ½ -1 tsp sea salt or more to taste
    • Black pepper to taste
    • Pinch of red pepper flake
    • ¼ shredded parmesan cheese *for fully vegan you can omit cheeses and sub with vegan parmesan but I prefer the dairy*
    • ¼ cup shredded mozzarella

    Instructions

    Soak the cashews in 1 cup of boiling water for 20 minutes. Drain, blend in a high speed blender or food processor, and set aside. 

    Meanwhile, boil pasta in salted water according to package instructions and cook until done. 

    While the pasta cooks, chop the onion and add to a saute pan with olive oil. Saute on medium high heat for about 5 minutes until lightly golden. Add the chopped garlic and cook for another minute. Add the tomato paste and cook for 2 minutes while stirring it around. Reduce the heat to low then add the vodka. Cook for about 8 minutes until the vodka has reduced. Add the canned tomatoes and simmer on low for 10 minutes. Season with salt and pepper. 

    At this point, you can transfer the sauce to a blender with the cashews to create a finely smooth sauce, OR you can keep it rustic if you don’t want to deal with transfering it. 

    Add the pureed cashews and tomato mix back into a large pan or pot and add the cooked pasta and cheeses into the pot. Stir to combine and add a pinch of red pepper flake. Taste for seasoning and adjust salt/pepper accordingly. Garnish with fresh basil if you have it and extra cheese. Serve with roasted broccoli or asparagus. Enjoy!

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      Categories Appetizer / Side, Cook Well Archive, Mastermind Archive

      Sweet & Spicy Brussels Sprouts

      Sweet & Spicy Brussels Sprouts

      Image: Jessica Halverstadt
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      Sweet & Spicy Brussels Sprouts

      Servings

      4

      Ingredients

      • 1 lb. brussels sprouts, stems trimmed
      • 1 tbsp olive oil
      • ½ tsp garlic powder
      • Salt and pepper to taste
      For the Sauce
      • 2 tsp of sriracha
      • 2 tsp honey (or maple syrup)
      • 1 tsp soy sauce

      Instructions

      Preheat the oven to 400 degrees. Trim the stems off the brussels sprouts and peel back any loose outer layer. Cut the Brussels into halves or quarters (depending on size) and place onto a sheet tray lined with parchment paper. Season with oil, salt, pepper, and garlic powder. Bake for about 20-25 minutes until lightly browned. 

      Meanwhile, mix the sauce ingredients in a large bowl. After 20-25 minutes, toss the brussels in the bowl with the sauce. Return to the oven for another 5 minutes. Enjoy!

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        Categories Cook Well Archive, Main Course, Mastermind Archive

        Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

        Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

        Image: Rachel Hartley
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        Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

        Servings

        3

        Ingredients

        • 1 bag of riced frozen cauliflower
        • 1 garlic clove, minced
        • 15 oz can of artichoke hearts
        • 1 cup of fresh spinach
        • salt, pepper to taste
        • 1/4 cup parmesan cheese
        • 1/4 cup store-bought pesto
        • 1 avocado
        • 1 package of tempeh
        • 1 tbsp soy sauce
        • 1 tbsp sriracha or hot sauce (optional)
        *Meal Prep Tip*
        • Double for you and your partner to have as lunches for the week
        *Kid Friendly Tip*
        • Put cauliflower rice into a cheese quesadilla
        • Option to replace the tempeh with a fried egg

        Instructions

        Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Cut the block of tempeh into 1-inch cubes and place it on the parchment paper. Toss with the soy sauce and siracha (option to omit the sriracha if you don’t like spice) and bake for 10 minutes until crispy.

        In a medium-sized pot, add the cauliflower rice with a splash of liquid (water or chicken broth). Cover with a lid and cook on medium-high heat for about 5 minutes until the cauliflower rice has thawed and the liquid has evaporated.

        Drain and quarter the artichoke hearts. Add the spinach, quartered artichokes, and minced garlic to the pot with thawed cauliflower. Cook for a minute then add the pesto, parmesan, salt & pepper. Stir to combine and taste for seasoning! Garnish with sliced avocado and tempeh.

        *If I have any leftovers in the fridge such as sweet potatoes, asparagus, roasted zucchini (literally anything) I like to add this to the cauliflower rice to use it up*

        *I divide the cauliflower rice into 3 Tupperware and top evenly with the tempeh. This is perfect for lunch reheated!

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          Categories Cook Well Archive, Main Course, Mastermind Archive

          Coconut Curry Veggie Stir Fry

          Coconut Curry Veggie Stir Fry

          Image: My Intuitive Health
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          Coconut Curry Veggie Stir Fry

          Servings

          4

          Ingredients

          For the Vegetable Curry
          • 1 large sweet potato, cut into 1/4 cubes (small)
          • 1 large onion, thinly sliced
          • 1 large bell pepper, thinly sliced
          • 1 tbsp curry powder
          • 2 cloves of garlic, minced
          • 3 tbsp red curry paste (this has a kick, use a little less if you don't want a lot of spice)
          • 1 can of full-fat coconut milk
          • Splash of chicken broth to thin, about 1/4-1/2 cup
          • 3 tbsp peanut butter
          • Pinch of salt and pepper
          For the Rice
          • 1 cup of brown rice
          • 2.5 cups of chicken broth (or vegetable broth)
          • Pinch of salt and pepper

          Instructions

          In a large skillet, heat oil on high. Add all the chopped veggies and sweet potato and cook for about 10 minutes until beginning to soften. Add the garlic, curry powder, and curry paste and cook for 1 minute. Add the coconut milk, broth, and simmer until the sweet potatoes are tender 20-30 minutes. Swirl in PB, salt, and pepper.  *I had leftover boiled broccoli that I added in at the end. This is a perfect dish to move any leftover veggies in your fridge. If you want to make the broccoli fresh you can add it to boiling water for 5-10 minutes until aldente.

          Meanwhile, cook brown rice (or grain of choice). I like to measure 2.5-3 cups of broth for every 1 cup of brown rice and cook “low and slow” (on low heat until the liquid has just been absorbed) for about 45 minutes but keep an eye on it. Season with salt and pepper.

          To serve, ladle the curry over rice. Enjoy!

          *This dish is very versatile. Other add ons that would be delicious would be asparagus, snap peas, tofu, shrimp, or chicken.

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