Mix all of the ingredients together in a large bowl until evenly mixed. Using a spoon or small ice cream scoop, form small balls (about 15 total). Place on a tray and refrigerate until ready to eat.
Preheat the oven to 400 degrees. Mix the dressing ingredients in a large bowl. Add all of the chopped vegetables and olives to the bowl and toss to combine. Spread out on a sheet tray lined with parchment paper in an even layer. Bake for 25 minutes.
Meanwhile, prepare the shrimp. Whisk the lemon juice, olive oil, and spices in a medium bowl. Add the shrimp and toss to coat. Season with salt and pepper.
Remove the vegetables from the oven after 25 minutes and move to the side to make space for the shrimp. Place the shrimp on the pan, without pouring excess liquid from the bowl. Bake for another 10 minutes until the shrimp are pink and cooked through.
Garnish with feta and freshly chopped parsley. Served with rice, pasta, or toasted baguette. Enjoy!
Preheat the oven to 425 degrees. In a small bowl whisk together all the sauce ingredients. Place the chopped vegetables on a sheet tray lined with parchment paper and toss with half of the sauce. Season with salt and pepper and bake for 20 minutes. Remove the tray from the oven and move the vegetables to one side. Toss the chicken with the rest of the sauce and add it to the other side of the tray with the vegetables. Sprinkle the cashews over the tray and bake for another 15 minutes until the chicken is cooked through. Serve with rice and toasted sesame seeds for garnish.
Mix together all the dip ingredients in a bowl until evenly combined. Taste for seasoning. Great snack to bring to work with fruit slices or to lay out for the kids after school!
On a sheet tray, toss the potatoes with 2 tbsp olive oil, garlic, salt, and pepper. Bake at 400 degrees for about 30 minutes until they are beginning to soften and brown slightly.
Meanwhile, in a measuring cup, mix together the melted butter, lemon juice, wine, minced garlic, minced parsley, salt, and pepper. Set aside.
Remove the potato tray from the oven after about 30 minutes and push the potatoes to one side.
Add the salmon to the middle of the pan with the potatoes and add the asparagus to the other side so that there are 3 sections. Spoon the lemon garlic liquid mixture evenly over the top of the salmon and the asparagus. Return the tray to the oven and bake until the salmon has cooked through, about 15 minutes. Serve with lemon wedges and enjoy!
Questions about our classes or our system? I’d love to hear from you!
Copyright © 2021 My Intuitive Health. All rights reserved. Website by: Ace Web Services
