Spring Archive Archives - Page 5 of 6 - Healthy Cooking and Culinary Retreats

13Apr2022

Appetizer / Side, Mastermind Archive, Spring Archive

Stuffed BBQ Sweet Potato Skins

Stuffed BBQ Sweet Potato Skins

Servings

Ingredients

2 large sweet potatoes
½-¾ cup of your favorite barbecue sauce
1 cup cooked shredded chicken
¼ cup thinly diced red onion
1 cup mozzarella cheese
8 oz fresh spinach
Salt and pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and stab a few small holes for steam to release while baking. Bake the whole sweet potatoes for about 50-55 minutes until tender (you can test by stabbing each with a fork. If the fork goes in easily and you can feel that they are soft then they are done).

Once they are done baking, cut each sweet potato in half lengthwise and scoop out some of the filling so that you are left with a 1 cm border on sweet potato all around the skin. Lightly salt and pepper the skins, flesh side up (pictured below)

While the sweet potatoes are baking, prepare the filling. Put the spinach in a bowl and microwave for 1 minute to wilt the spinach. Set aside.

In a large bowl, mix together the cooked shredded chicken with BBQ sauce, cheese, spinach, and diced red onion. (Option to use canned chickpeas instead of chicken for vegetarian)

Spoon filling evenly into the 4 sweet potato halves. Bake for 10 minutes, then add extra grated cheese on top of each. Bake an additional 10 minutes, or until the cheese is melted. Serve on its own or with a side salad. Cut in half or thirds for a game day appetizer. Enjoy!

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12Apr2022

Main Course, Mastermind Archive, Spring Archive

Gyro Style Seared Fish Tzatziki Wraps

Image: The Mediterranean Dish

Gyro Style Seared Fish Tzatziki Wraps

Servings

Ingredients

For the Pita Bread

For the Fish

1 lb. white fish such as cod or tilapia *if vegetarian substitute with 1 eggplant or zucchinis
2 tbsp olive oil
1 ½ tbsp smoked paprika
1 tsp oregano
1 tsp garlic powder
½ tsp cumin
Salt and pepper

For the Lemon Basil Vinaigrette

⅓ cup Greek extra virgin olive oil
Juice of 1 lemon
1 to 2 garlic cloves, minced
½ tsp dried Oregano
8 to 10 basil leaves, thinly chopped
Salt and pepper

For the Tzatziki

½ cup plain Greek yogurt, full fat
½ cup cucumber, grated or finely diced
1 garlic clove, peeled, minced
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
Juice of ½ a lemon
1 tablespoon olive oil
Salt and pepper

For the Tomato Cucumber Salad

1 cucumber, quartered
1 pint of cherry tomatoes, halved
1 can of artichoke hearts, drained and quartered
Optional feta
Optional olives
Lemon basil vinaigrette

Instructions

To prepare the fish:

Add all the fish spices to a small bowl and mix until evenly incorporated. Spread evenly on both sides of the fish. Season with salt and pepper and set aside.

Prepare the ingredients for the tzatziki. Grate or finely dice enough cucumber to yield ½ cup. Using a towel, press any moisture out of the grated cucumber (doesn’t have to be perfect). Add all the ingredients into a bowl and mix with a spoon. Taste for seasoning and adjust salt/pepper accordingly.

For the dressing:

Add all of the dressing ingredients into a bowl. Whisk to combine and taste for seasoning.

Meanwhile, dice the tomatoes and cucumber and add to a large salad bowl along with the quartered artichoke hearts. Option to add pitted olives and feta. Dress the salad with enough dressing to evenly coat.

To cook the fish, heat 2 tbsps of olive oil in a large non-stick skillet over medium-high heat. Once the pan is hot, add the fish. Cook for 3-6 minutes a side, depending on the thickness (the underside will look golden brown and crisp when ready to flip). Carefully flip the fish (it will be very delicate so it’s okay if it flakes and falls apart a little). You will know the fish is done when it is opaque all the way through. Squeeze a slice of fresh lemon over the hot fish.

To serve:

Warm the pita in a skillet brushed with olive oil for 30 seconds-1 minute. On the warm pita, layer the base with a spoonful of the tzatziki, followed by a spoonful of the tomato salad. Carefully place a piece of hot fish on top. Garnish with more vinaigrette, tzatziki, or lemon and enjoy!

Shopping List

Produce

Fish

Bread

Canned

Dairy

Pantry Staples

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5Apr2022

Mastermind Archive, Salad, Spring Archive

Strawberry Spinach Salad

Ingredients

For the Salad

For the Dressing

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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5Apr2022

Breakfast, Mastermind Archive, Spring Archive

Spring Frittata

Servings

Ingredients

8 Eggs
2 Tbsp. Milk
½ Onion, Sliced Thinly
3 Minced Cloves of Garlic
6-8 Thin Asparagus Spears
½ Zucchini, Sliced into Very Thin Circles
½ Cup Grated Parmesan Cheese
6 Mini Fresh Mozzarella Balls cut in half (bocconcini)
Basil for Garnish
Salt and Pepper
1 Tsp. Olive Oil

Instructions

Preheat the oven to 350 degrees. In a large ovenproof skillet over medium high heat, add the olive oil and sliced onion. Cook for 10 minutes, stirring occasionally. White the onion is cooking, whisk the eggs, milk, salt, pepper, and half of the parmesan in a large bowl.

After 10 minutes, add the minced garlic to the onions and stir for 1 minute. Add the egg mixture to the hot pan. Next, carefully layer the zucchini and asparagus on top of the frittata in a pretty design.

Season the top with a pinch of salt and pepper. Place the mozzarella balls evenly in the frittata and sprinkle with the rest of the parmesan. *This frittata is very versatile. If you prefer different cheeses or vegetables feel free to experiment. If you want your vegetables to be more “well done” then “aldente” feel free to roast or steam the vegetables ahead of time before placing them into the frittata. If you have any leftover cooked vegetables this would be a great place to use them*

Bake for 15-18 minutes until the eggs are cooking through. Garnish with fresh basil. Serve with a salad such as strawberry spinach salad.

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5Apr2022

Main Course, Spring Archive

Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Image: The Almond Eater

Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Servings

3-4

Ingredients

For the Cauliflower

For the Fish

For the Crust

For the Sauce

¼ cup peanut butter
2 tbsp tahini
¼ cup fresh basil or parsley
1 clove garlic
Juice 1 lime
1 tbsp maple syrup
½ tsp cumin
Water as needed to thin
1 tbsp olive oil
Salt & pepper

Instructions

Preheat the oven to 425 degrees. Cut the cauliflower steaks into 3/4-1 inch think “steaks” and place on a sheet tray lined with parchment paper. Season each side liberally with olive oil and spices. Place on the bottom rack and bake for 20-25 minutes unti lthe under side is golden brown. Flip the steaks carefully and bake for another 10-15 minutes until tender.

Meanwhile, combine all the fish crust topping ingredients into a food processor. Pulse until the mixture resembles coarse sand. Add enough olive oil so that the mixture becomes a coarse crumb and sticks together when you press it with your fingers.

Line the fish (or protein of choice) on a sheet tray lined with foil. Brush the salmon with a drizzle of olive oil, salt, and pepper. Press the pecan herb mix evenly onto the top of the fish. Bake until light pink all the way through (about 12-15 minutes depending on the thickness).

While the fish is baking, make the sauce by combining all the ingredients into the food processor. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning.

To serve:

Plate a cauliflower steak tops with a piece of fish and a few drizzles of the sauce-enjoy!

Category Archives: Spring Archive

Stuffed BBQ Sweet Potato Skins

Stuffed BBQ Sweet Potato Skins

Servings

Ingredients

Instructions

Contact Hannah

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Gyro Style Seared Fish Tzatziki Wraps

Image: The Mediterranean Dish

Gyro Style Seared Fish Tzatziki Wraps

Servings

Ingredients

For the Pita Bread

For the Fish

For the Lemon Basil Vinaigrette

For the Tzatziki

For the Tomato Cucumber Salad

Instructions

Shopping List

Produce

Fish

Bread

Canned

Dairy

Pantry Staples

Contact Hannah

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Strawberry Spinach Salad

Strawberry Spinach Salad

Ingredients

For the Salad

For the Dressing

Instructions

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Spring Frittata

Spring Frittata

Servings

Ingredients

Instructions

Contact Hannah

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Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Image: The Almond Eater

Pecan Crusted Salmon with Cauliflower Steaks & Peanut Sauce

Servings

Ingredients

For the Cauliflower

For the Fish

For the Crust

For the Sauce

Instructions

Shopping List

Produce

Fish

Pantry

Pantry Staples

Contact Hannah

Get In Touch

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

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