Tag Archives: Dinner

Lemon Garlic Sheet Pan Salmon

Lemon Garlic Sheet Pan Salmon

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Lemon Garlic Sheet Pan Salmon

Ingredients

Instructions

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!

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Stuffed Bell Peppers

Stuffed Bell Peppers

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Stuffed Bell Peppers

Ingredients

Instructions

Preheat the oven to 375 degrees. Cut the peppers in half vertically and remove the inside membrane and seeds (you can keep the top stem on for presentation or remove it). Line the peppers on a sheet tray, cut side up, and drizzle with oil, salt, and pepper. Bake the peppers for 15-20 minutes to give them a head start. 

Meanwhile, prepare the filling. Cook the brown rice according to package instructions (I like to simmer with 3 cups of broth until all the liquid has been absorbed). 

Next, brown the turkey in a saute pan until cooked through, breaking it up into small pieces as you go (about 8-10 minutes). Season with salt, pepper, chili powder cumin, garlic powder, smoked paprika, and dried oregano. Add in the can of drained black beans and the cooked rice. Taste for seasoning and adjust salt/pepper. 

Evenly spoon the filling into the partially cooked peppers. Top with cheese and bake for another 25-30 minutes until the cheese is bubbly and the peppers are tender.

Top with greek yogurt and avocado, enjoy!

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Chicken Fajita Sheet Tray

Chicken Fajita Sheet Tray

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Chicken Fajita Sheet Tray

Ingredients

For the Seasonings
For Serving
For the Fajita Filling

Instructions

Preheat the oven to 400 degrees F and line a sheet tray with parchment paper. Mix together the spice mix in a bowl and set aside. 

Meanwhile, prepare the veggies. Cut the sides of the bell peppers off from the seed core then thinly slice. Peel and thinly slice one onion, similar size to the bell peppers. Place both veggies onto the sheet tray. Top with the chicken strips and season the whole tray with oil and the spice mix. Toss until evenly coated. 

Bake for 20-25 minutes until the chicken is all the way cooked through and the vegetables are tender. Remove from the oven and toss with 2 cloves of chopped garlic, then return to the oven for 2 minutes. Squeeze the juice of 1 lime over the tray. 

To serve: 

Warm tortilla of choice in the microwave or in the oven. Layer each tortilla with the fajita mix and toppings of choice. Option to serve as a grain or salad bowl instead of a wrap. Enjoy!

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Homemade Falafel and Caesar Salad

Homemade Falafel and Caesar Salad

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Homemade Falafel and Caesar Salad

Servings

4

Ingredients

For the Falafel
For the Salad
For the Dressing

Instructions

In a food processor or blender, combine all the ingredients for the dressing. Mix until smooth, add a good pinch or two of salt and pepper then taste to adjust for seasoning. 

To assemble: add the washed and cut romaine to a salad bowl and toss with dressing and extra parmesan until evenly coated. Enjoy!

Grocery Shopping List

Pantry Items
Dairy
Produce

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Turkey Bolognese Spaghetti Squash

Turkey Bolognese Spaghetti Squash

Turkey Bolognese Spaghetti Squash

Servings

6

Ingredients

Instructions

In a large skillet, add the olive oil, carrots, and onion to the pan. Cook over medium high heat for 5-10 minutes until softened then add the ground turkey, breaking it up with a spoon. Cook until the turkey is browning (about 5 minutes). Add the garlic, oregano, salt and pepper. Stir for one minute then add the red wine to deglaze the pan, scraping up any brown bits that stuck to the pan with a spoon. Cook for minutes then add the tomato paste, crushed tomatoes. Simmer for 10-15 minutes minutes then taste for seasoning. Adjust the salt/pepper accordingly. 

Meanwhile, cook the spaghetti squash. Using a fork, stab holes around the outside skin of the spaghetti squash. Microwave for about 15 minutes, opening the microwave once halfway through to let out steam, until the squash is tender to touch *the cook time will depend greatly on the size of your squash. Check it periodically with a fork until it is tender and the fork goes through easily). 

Once the squash is done, cut in half and let cool for 5 minutes. Using a spoon, scoop out the inside seeds. Next, take two forks and shred the squash flesh into “spaghetti”. Add the squash shreds into a medium sized pot and season with salt and pepper. Turn heat on low and add the Bolognese sauce, parmesan, and mozzarella. Taste for seasoning and adjust salt/pepper/cheese accordingly. Garnish with fresh basil or a drizzle of pesto. Enjoy!

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Roasted Eggplant Stacks with Pistachio Arugula Pesto, Faro, and Goat Cheese!

 

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