Category Archives: Salad

Categories Mastermind Archive, Salad, Spring Archive

Strawberry Spinach Salad

Strawberry Spinach Salad

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Strawberry Spinach Salad

Ingredients

For the Salad
  • 3 cups of spinach
  • 1 cup of fresh strawberries, sliced
  • ⅓ cup crumbled feta or goat cheese
  • ¼ cup nut of choice such as pecans
  • ¼ cup dried cranberries
For the Dressing
  • ¼ cup maple syrup
  • ¼ balsamic vinegar
  • ⅓ cup olive oil
  • 1 clove of minced garlic
  • Salt and pepper

Instructions

Whisk all the salad ingredients together in a bowl or in a mason jar. Add the spinach to a large salad bowl and toss with just enough dressing to coat. Add the toppings over the lettuce and toss before serving. Option to serve with grilled chicken for an easy meal prep!

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    Categories Cook Well Archive, Mastermind Archive, Salad

    Sesame Charred Broccolini with Peanut Sauce

    Sesame Charred Broccolini with Peanut Sauce

    Image: Yummy Noises
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    Sesame Charred Broccolini with Peanut Sauce

    Servings

    4

    Ingredients

    For the Broccolini
    • 1 tablespoon sesame oil
    • 2 bunches of fresh broccolini, ends trimmed
    • Pinch of red pepper flakes
    • 2 tablespoons roasted peanuts, roughly chopped (to garnish)
    • Salt & pepper
    For the Peanut Sauce
    • 1 tablespoon sesame oil
    • 1 garlic clove, minced
    • 1 teaspoon fresh ginger, minced
    • ¼ cup peanut butter (I like organic smooth)
    • 3 tablespoons soy sauce
    • 1 tbsp honey
    • Juice of 1 lime
    • 1 teaspoon sriracha hot sauce
    • 2 tablespoons (or more for desired consistency) hot water

    Instructions

    Preheat the oven to 400 degrees. Cut the broccolini into even spears and add them onto a sheet tray lined with parchment paper. Toss with sesame oil, salt, pepper, and red pepper flakes (sesame oil gives the broccolini a very nutty and rich flavor. If you don’t have it you can always use regular olive oil). Bake for about 20-25 minutes until tender and beginning to char, flipping once halfways through. 

    Meanwhile, make the sauce. In a small saucepan, add the sesame oil, garlic, and ginger and cook on medium heat for 1 minute until the garlic is just fragrant and NOT browning (if the garlic browns it will become bitter so keep an eye on it). Next, add in the peanut butter, soy sauce, lime juice and water and whisk until smooth and creamy. Taste for seasonings and add hot sauce if you’d like a kick. Remove from heat.

    To serve, garnish the roasted broccolini with peanuts and a drizzle of the peanut sauce. Serve with protein of choice. Enjoy!

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      Categories Cook Well Archive, Mastermind Archive, Salad

      Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette

      Week 7 Live Class Information

      Image: My Intuitive Health
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      Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette

      Servings

      4

      Ingredients

      For the Salad
      • 3 cups of Dino kale, washed and thinly sliced
      • 1 cup of barley
      • 2.5 cups of cooking liquid (chicken broth, vegetable broth, or water)
      • 1 large or 2 small sweet potatoes
      • 1 tbsp olive oil
      • 1 tsp curry powder (or smoked paprika)
      • 1/2 of a ripe avocado
      • 4 oz burrata (1 ball)
      • ¼ cup pumpkin seeds (or any nut)
      • Salt and pepper
      For the Dressing
      • 1/2 of a ripe avocado
      • Juice of 1 lemon
      • 1 tsp dried oregano
      • 1 clove of garlic
      • 1-2 tsp honey
      • 2 tbsp plain Greek yogurt
      • ¼ cup olive oil
      • Water to thin (2-4 tbsp)
      • Salt and pepper

      Instructions

      For the Sweet Potato

      Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt pepper and curry powder. Bake for about 35-40 minutes, stirring occasionally, until tender and charring.

      For the Barley

      Cook barley according to package instructions. Combine the barley and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 30 minutes).

      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 Pumpkin Seeds

      Place the pumpkin seeds 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 arugula with enough dressing to coat. Top with the roasted sweet potato, sliced avocado, 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!

      Shopping List

      Produce
      • 3 cups of Dino kale, washed and thinly sliced (this is my favorite type of kale because it is softer than curly leaf kale. Feel free to sub with spinach or arugula)
      • 1 ripe avocado
      • 1 large or 2 small sweet potatoes
      • 1 garlic clove
      • 1 lemon
      Dairy
      • 4 oz burrata (1 ball) - I love this cheese because it is creamy and decadent. You can also use goat cheese or feta.
      • Plain Greek yogurt
      Dry
      • 1 cup of barley (or grain of choice such as farro or lentils)
      • ¼ cup pumpkin seeds (or nut of choice)
      Pantry Staples
      • 2.5 cups of cooking liquid (chicken broth, vegetable broth, or water)
      • Smoked paprika/ and or curry powder
      • Dried oregano
      • Honey (or maple syrup)
      • Olive oil
      • Salt and pepper

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        Categories Salad

        Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

        Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

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        Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

        Ingredients

        Salad
        • 3 cups of Dino/Lactino Kale thinly sliced (can sub with spinach or arugula)
        • 4 oz burrata (1 ball)
        • ¼ cup toasted nuts (walnuts, pecans, pistachios, pumpkin seeds etc)
        • 1 avocado
        • 1 cup of dried quinoa (or grain of choice such as barley or farro)
        • 2.5 cups of cooking liquid such as chicken or vegetable broth
        • 1 sweet potato
        • 1 tbsp olive oil
        • 1 tsp curry powder
        • Salt and pepper
        Dressing
        • ½ cup fresh basil
        • ¼ cup Greek yogurt
        • ¼ cup olive oil
        • Juice of 1 lemon
        • 1-2 cloves of garlic
        • 1 tbsp of maple syrup
        • Salt / pepper
        • Water to thin if needed

        Instructions

        For the Sweet Potato

        Preheat oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt, pepper, and curry power. Bake for about 35-40 minutes, flipping once halfway through, until tender and charring.

        For the Quinoa

        Cook quinoa according to package instructions. Combine the quinoa and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 15 minutes).

        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.

        To Assemble

        In a large salad bowl, toss the lettuce with enough dressing to coat. Top with the cooked grain, roasted sweet potato, sliced avocado, toasted nuts. Tear a little of the burrata over each individual serving. Season with a pinch of salt and pepper and extra drizzle of dressing-enjoy!

        Grocery Shopping List

        Produce
        • 3 cups of Dino/lactino kale, washed and thinly sliced (this is my favorite type of kale because it is softer than curly leaf kale. Feel free to sub with spinach or arugula)
        • 1 ripe avocado
        • 1 large sweet potato
        • 1 garlic clove
        • 1 lemon
        • 1/2 cup fresh basil
        Dairy
        • 4 oz burrata (1 ball) - I love this cheese because it is creamy and decadent. You can also use goat cheese or feta.
        • Plain Greek yogurt
        Dry
        • 1 cup of dried quinoa (or grain of choice such as barley or farro)
        • ¼ cup of nut of choice for the salad
        Pantry Staples
        • 2.5 cups of cooking liquid (chicken broth, vegetable broth, or water)
        • Curry powder and or smoked paprika
        • Maple syrup (or agave)
        • Olive oil
        • Salt and pepper

        Equipment Needed

        • Food processor or high speed blender
        • Oven preheated to 425 degrees
        • Sheet tray lined with parchment paper
        • Medium sized pot for the grain
        • Knife and cutting board
        • Large salad bowl

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          Categories Salad, Spring Archive

          Herb & Nut Crusted Fish with Green Goddess Kale & Avocado Salad

          Herb & Nut Crusted Fish with Green Goddess Kale & Avocado Salad

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          Herb & Nut Crusted Fish with Green Goddess Kale & Avocado Salad

          Ingredients

          Fish
          • 1 lb. fish (haddock, cod, sole, tilapia, salmon, any type that looks good or is on sale) *if cooking for 1 just get 1/2 lb.
          • Salt and pepper
          Herb Nut Mix
          • 1/2 cup of basil, packed (a handful)
          • 1/2 cup of fresh parsley, packed (a handful)
          • Zest of one lemon
          • 1 tbsp. olive oil
          • 1 clove garlic
          • 1 cup walnuts (can also use pecans or pistachios)
          • 1/4 cup Parmesan cheese
          • Salt & pepper to taste
          Salad
          • 2 bunches of dino kale (stems removed and thinly sliced, about 3 cups)
          • 1 ripe avocado, diced
          • 1/3 cup toasted pecans
          • 1/4 cup goat cheese
          Dressing
          • 1/2 cup of fresh basil, packed (a handful)
          • 1/2 cup of fresh parsley, packed (a handful)
          • Juice of one lemon
          • 1 clove garlic
          • 1/2 cup Greek yogurt
          • 1/4 cup oil
          • 1 tbsp. maple syrup
          • Salt & pepper to taste

          Equipment Needed

          List
          • Food processor or blender
          • Sheet Tray lined with parchment paper
          • Knife/cutting board
          • Large salad bowl

          Shopping List

          Fish
          • 1 lb. fish (haddock, cod, sole, tilapia, salmon, any type that looks good or is on sale) *4 oz per person is serving size, if cooking for 1 just get ½ lb.
          Produce
          • Fresh basil 1 cup
          • Fresh parsley 1 cup
          • 1 lemon
          • 2 cloves of garlic
          • 2 bunches of kale (I like dino, lacinato or Tuscan. Can also use spinach or lettuce of choice)
          • 1 ripe avocado
          Dairy
          • 1/3 cup Parmesan cheese
          • 1/4 cup goat cheese
          • Plain Greek yogurt (1 individual size is fine)
          Dry Goods
          • Maple syrup (or honey)
          • 1.5 cups of toasted pecans (could also use pistachios, walnuts, cashews, or any nut you have)
          Pantry Staples
          • Olive oil
          • Salt
          • Pepper

          Instructions

          For the Fish

          Preheat the oven to 425 degrees.

          In a food processor, combine all the ingredients for the fish topping. Pulse until the mixture is combined and resembles coarse sand.

          Meanwhile, prepare the fish. Line a sheet tray with parchment paper. Place the thawed fish filets on the parchment paper and season with a pinch of salt and pepper.

          With your hands, press a thick layer of the herb/walnut mixture over each fish filet (about 1/2-1 inch high).

          Bake the fish for 10-15 minutes, depending on the thickness. You know it is done when the fish turns from opaque to white.

          For the Salad

          Add the dressing ingredients into the food processor. Blend until smooth and creamy. Taste for seasoning.

          Meanwhile, prepare the kale. Wash gently with water, pat dry, and finely chop into thin strips.

          Toss the kale in a salad bowl with enough dressing to coat.

          Top with avocado, extra nuts, and goat cheese. Enjoy!

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