Category Archives: Summer Archive

Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad

Servings

4

Ingredients

For the Chicken
For the Dressing

Instructions

Heat your grill (or skillet) on medium-high. Whisk all the ingredients for the dressing in a bowl. Reserve half for the salad dressing and pour the other half over the chicken. Once the grill has heated, place the chicken on the grill. Season with salt and pepper and cook about 10 minutes a side *(this will vary greatly depending on the thickness of your breast. If you are using tenders it will take about 4 minutes a side. If your breast is thicker it will take 10-15 minutes per side).

Meanwhile, husk the corn. Next, rub the corn with olive oil and grill for about 5-7 minutes, turning every so often so it chars evenly. Season with salt and pepper. Let cool, and then remove the kernels from the ears using a knife.

Cook the nectarines. Using a knife, cut the peaches in half and remove the pit. Drizzle the flesh with oil. Place flesh side down onto an oiled grill and cook the peaches for about 4-5 minutes until it gets grill marks. Remove carefully with a spatula and tongs.

To assemble: In a large salad bowl, toss the arugula with the diced avocado, corn, and enough dressing to moisten. Top the salad with seared peaches, torn burrata pieces, and grilled chicken.

Equipment Needed

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Protein
Dairy
Pantry Staples

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Watermelon Feta Salad

Watermelon Feta Salad

Watermelon Feta Salad

Ingredients

For the Dressing

Instructions

Cut the watermelon into 1-inch cubes (or you can use a melon baller if you want to be fancy). Add the watermelon to a large salad bowl along with all the other salad ingredients.

In a small bowl, whisk together all the dressing ingredients. Add enough dressing to the salad to moisten it and toss to evenly distribute. Drizzle the balsamic glaze over the top and enjoy!

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Yogurt Bark

Yogurt Bark

Yogurt Bark

Ingredients

Instructions

Line a small sheet tray with parchment paper. Empty the yogurt out on the parchment paper and spread into a thin layer with a spatula. Place fresh fruit on top in any design you like (I like making a “flag” with red and blue berries! 

Freeze for several hours until firm

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Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce

Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce

Image: My Intuitive Health
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Stuffed Zucchini with Greek Quinoa Salad and Herb Yogurt Sauce

Servings

4

Ingredients

For the Greek Yogurt Sauce
For the Greek Herb Sauce

Instructions

Preheat the oven (or grill) to 425 degrees. Cut the zucchini in half lengthwise and scoop out some of the seeds using a spoon. Put the halves flesh side up, as well as the innards, on a sheet tray lined with parchment paper. Drizzle with olive oil, salt, pepper, and oregano and bake for 40-50 minutes until fork tender and beginning to char.

To a medium-sized pot add 1 cup of quinoa with 2 cups of liquid (I like chicken broth). Bring to a boil, cover, and reduce heat to a simmer for 15 minutes (or until the liquid is absorbed). Meanwhile, chop the vegetables for the quinoa salad into ½-inch dices.

Make the herb sauce: combine all the ingredients (besides the oil) into a food processor and pulse. Stream in the olive oil until smooth. Taste for seasoning and adjust accordingly. 

In a large bowl combine the cooked quinoa, chopped vegetables, feta, and enough sauce to coat (reserving at least 2 tbsp). Set aside.

To make the yogurt sauce: combine 2-3 tbsp of the vinaigrette with 1/2 cup plain Greek yogurt, feta, salt, and pepper. 

To prepare: Stuff the quinoa salad mix into each of the cooked zucchini halves. Dollop the yogurt sauce on top of each zucchini boat and enjoy!

Party Tip:

  • This yogurt dip is a great healthy dip to bring to a party or cookout. Serve with carrots, cucumber, peppers, and fresh pita.
  • Make the quinoa salad on its own to bring as a side to any party. Keeps in the fridge for 5+ days.

Kid-Friendly Tip:

After baking the zucchini, stuff them with marinara sauce and shredded mozzarella

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Canned/Dry
Dairy
Pantry Staples

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Greek Salad

Greek Salad

Greek Salad

Ingredients

For the Greek Vinaigrette

Instructions

Combine all the dressing ingredients besides the oil into a bowl and whisk. Drizzle in the olive oil until smooth. Taste for seasoning and adjust salt / pepper or honey according to your tastes. 

Chop all the vegetables and add to a large salad bowl. Add the olives and feta into the bowl and pour enough dressing to coat the mix. Toss until evenly combined and enjoy!

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