Tag Archives: Dinner

Fall 24 Test “Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh

Fall 24 Test “Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh

Fall 24 Test “Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh

Servings

3-4

Ingredients

For the Golden Tahini Sauce
For the Quinoa
For the Sweet Potato Fries
For the Salad
For the Tempeh

Instructions

Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Add the sweet potato that has been cut into “fry” shapes. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring. 

Next, add 1 cup of quinoa to two cups of liquid (water or chicken broth) in a medium sized pot over high heat. Bring to a boil and then reduce the heat to low and cover for 15 minutes, or until the liquid has just been absorbed. Season with olive oil, salt, and pepper. 

For the tempeh: cut the tempeh into 1 inch cubes. In a large skillet, add olive oil and the tempeh cubes. Cook for about 3-4 minutes per side over medium high heat. After you flip the tempeh, add the soy sauce. Cook until the tempeh is beginning to brown and crisp up. 

To make the tahini sauce, add the tahini, lemon juice, spices, and maple syrup to a bowl. Whisk until smooth. Add 1 tbsp of water at a time until it is a pourable dressing (the amount of water will depend on the consistency of your tahini). Taste for seasonings and adjust accordingly. 

To assemble, toss the kale with the dressing. Add the warm quinoa, nuts, and cheese. Top with sliced avocado, sweet potato fries, and more sauce. Enjoy!

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Zucchini Ribbons with Pesto

Zucchini Ribbons with Pesto

Image: My Intuitive Health
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Zucchini Ribbons with Pesto

Servings

2-3

Ingredients

For the Pesto
For the Zucchini Noodles

Instructions

Make the Pesto

Combine all the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.

Cook the Zucchini

Next, heat a large skillet on medium heat with a little olive oil and add in the cherry tomatoes. Cook until the tomatoes begin to brown and burst. Meanwhile, take the zucchini and make zucchini “ribbons” with a vegetable peeler, turning the zucchini as you peel. When you get to the seeds, stop. 

Add the zucchini spirals to the pan with the tomatoes. Cook for about 4-5 minutes, stirring often. The goal is to get them slightly softened, not brown.

Add in the quartered artichoke hearts, then add in enough pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Taste for seasoning and adjust salt and pepper accordingly. 

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Zucchini Ribbons with Pan-Seared Shrimp in a White Wine Sauce

Zucchini Ribbons with Cashew Pesto and White Wine Shrimp

Image: My Intuitive Health
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Zucchini Ribbons with Pan-Seared Shrimp in a White Wine Sauce

Servings

2-3

Ingredients

For the Pesto
For the Zucchini Noodles
For the Shrimp

Instructions

Make the Pesto

Combine all the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.

Cook the Zucchini

Next, heat a large skillet on medium heat with a little olive oil and add in the cherry tomatoes. Cook until the tomatoes begin to brown and burst. Meanwhile, take the zucchini and make zucchini “ribbons” with a vegetable peeler, turning the zucchini as you peel. When you get to the seeds, stop. 

Add the zucchini spirals to the pan with the tomatoes. Cook for about 4-5 minutes, stirring often. The goal is to get them slightly softened, not brown.

Add in the quartered artichoke hearts, then add in enough pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Taste for seasoning and adjust salt and pepper accordingly. 

For the Shrimp

Heat the oil in a skillet over high heat. Pat the shrimp dry with a paper towel. Add shrimp in a single layer to the pan. Sprinkle it with salt and pepper. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt, pepper, and red pepper flakes and add in the minced garlic. Cook for another minute. Add in the wine and cook for about 2-3 minutes until it has reduced then turn off the heat. 

To serve: plate a serving of the zucchini noodles in a shallow bowl. Top with shrimp. Enjoy!

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“Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh

“Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh

“Glow Bowl” with Smoky Sweet Potato Fries, Turmeric Tahini Dressing, Quinoa, & Crispy Tempeh

Servings

3-4

Ingredients

For the Golden Tahini Sauce
For the Quinoa
For the Sweet Potato Fries
For the Salad
For the Tempeh

Instructions

Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Add the sweet potato that has been cut into “fry” shapes. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring. 

Next, add 1 cup of quinoa to two cups of liquid (water or chicken broth) in a medium sized pot over high heat. Bring to a boil and then reduce the heat to low and cover for 15 minutes, or until the liquid has just been absorbed. Season with olive oil, salt, and pepper. 

For the tempeh: cut the tempeh into 1 inch cubes. In a large skillet, add olive oil and the tempeh cubes. Cook for about 3-4 minutes per side over medium high heat. After you flip the tempeh, add the soy sauce. Cook until the tempeh is beginning to brown and crisp up. 

To make the tahini sauce, add the tahini, lemon juice, spices, and maple syrup to a bowl. Whisk until smooth. Add 1 tbsp of water at a time until it is a pourable dressing (the amount of water will depend on the consistency of your tahini). Taste for seasonings and adjust accordingly. 

To assemble, toss the kale with the dressing. Add the warm quinoa, nuts, and cheese. Top with sliced avocado, sweet potato fries, and more sauce. Enjoy!

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Toasted Cashew Pesto Spaghetti Squash with Mushrooms, Sundried Tomatoes, and Crispy Tempeh

Toasted Cashew Pesto Spaghetti Squash with Mushrooms, Sundried Tomatoes, and Crispy Tempeh

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Toasted Cashew Pesto Spaghetti Squash with Mushrooms, Sundried Tomatoes, and Crispy Tempeh

Servings

4

Ingredients

For the Tempeh
For the Cashew Pesto

Instructions

For the Spaghetti Squash

Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.

In a medium sized pot, add the sliced mushrooms with a tbsp of olive oil over medium high heat. Cook for about 10-15 minutes, stirring frequently, until tender and beginning to brown. Add the sun-dried tomatoes that have been drained and chopped. Add the spaghetti shred into a medium sized pot over low heat on the stove top.  Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough basil sauce to coat. Taste for seasonings and adjust accordingly. 

For the Tempeh

Cut the tempeh into 1 inch cubes. In a large skillet, add olive oil and the tempeh cubes. Cook for about 3 minutes per side over medium high heat until they are beginning to brown and crisp up. Season with oregano and garlic powder. When the tempeh is just about done, deglaze the pan with white wine. Cook for 1 minute and then remove from heat. 

For the Pesto

First, toast the nuts. Toast the nuts in a small skillet without any oil on low heat. Cook for about 5 minutes, swirling the pan often, until they are JUST smelling fragrant (keep a close eye because they go from toasted to burned quickly). Remove from heat and add them into the food processor. Next, add the rest of the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.

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