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Roasted Cauliflower Tacos with Smokey Slaw and Avocado Crema

Roasted Cauliflower Tacos with Smokey Slaw and Avocado Crema

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Roasted Cauliflower Tacos with Smokey Slaw and Avocado Crema

Servings

4

Ingredients

  • 1 package of soft flour tortillas- (I use the Siete almond flour)
  • 1 head of cauliflower
  • ½ tsp each: curry powder/smoked paprika/chili powder
  • Olive oil, salt, pepper
For the Slaw
  • 1 12oz bag of shredded slaw mix
For the Dresssing
  • ¼ cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • Juice of 1 lemon
  • 1 clove garlic
  • ¼ cup loosely packed fresh parsley (can substitute with basil)
  • ½ tsp smoked paprika
  • Salt & pepper
For the Avocado Crema
  • 1 ripe avocado
  • Juice of 1 lime
  • 1 clove of garlic
  • ¼ cup plain Greek yogurt
  • ½ tsp smoked paprika​
  • Water/oil to thin (I used 2 tbsp each)
  • Salt and pepper to taste
  • 1 tsp hot sauce (optional)

Instructions

Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Cut the cauliflower into 1 inch florets and place with on the sheet tray. Season with oil and spice and roast for about 30-35 minutes until they are fork-tender and beginning to char.

For the Slaw

Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the other slaw ingredients & toss.

For the Crema

Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.

To Assemble

On your tortilla, layer the slaw, roasted cauliflower, and top with avocado crema Enjoy!

Shopping List

Produce
  • 1 head of cauliflower
  • Shredded slaw mix-I get the 12 oz bag from Whole Foods
  • 1 lemon
  • 1 lime
  • 2 cloves of garlic
  • Fresh parsley (can substitute with basil)
  • 1 ripe avocado
Packaged
  • 1 package of soft flour tortillas- (I use the Siete almond flour)
Dairy
  • Plain Greek yogurt (1 individual size, divided)
Pantry Staples
  • Olive oil
  • Maple syrup
  • *Smoked paprika-this gives the dish the classic "smokey taco" flavor. You can also use chipotle powder
  • Curry powder
  • Chili powder
  • Salt & pepper

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    Categories Blog Post

    Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

    Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

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    Zucchini “Noodles” with Homemade Roasted Red Pepper Pesto

    Servings

    4

    Ingredients

    For the Roasted Red Pepper Pesto
    • 1 cup fresh basil
    • ¼ cup of roasted salted almonds
    • 2 cloves of garlic
    • 1 large roasted red pepper (from a jar)
    • ⅓ cup olive oil (or more for desired consistency)
    • ¼ cup parmesan cheese
    • Salt and pepper to taste
    * Want some shortcuts? *
    • use store bought pesto
    • use pre-spiralized zucchini noodles in produce or freezer section
    • buy quartered artichoke hearts
    For the Zucchini Noodles
    • 2 package of zucchini "spirals" from produce section (or freezer) *you can also use whole zucchini and make ribbon "noodles" with a vegetable peeler
    • 1 pint cherry tomatoes
    • 1 15 oz can of artichoke hearts, cut into quarters
    • 1 tbsp olive oil
    • Salt and pepper to taste

    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 the olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.

    Make the Zucchini Noodles

    Next, heat a large skillet on medium heat with a little olive oil and add zucchini spirals. Put a lid on the pan so that the zucchini spirals can soften. Give the zucchini a few stirs (about 5-10 minutes). The goal is to get them slightly softened, not brown.

    After 5 minutes, add in the pint of cherry tomatoes. Cook until vegetables are tender. Add in the quartered artichoke hearts, then add in enough pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Remove from heat and serve. This dish is great on its own or with seared shrimp. Enjoy!

    Shopping List

    Produce
    • 1 cup fresh basil
    • 2 cloves of garlic
    • 1 pint cherry tomatoes
    • 2 packages of zucchini "spirals" from produce section (or freezer) *you can also use 3 whole zucchini and make ribbon "noodles" with a vegetable peeler
    Jarred/Pantry
    • Roasted salted almonds (or any nut you have)
    • 1 jar of roasted red peppers
    • 1 15 oz can of artichoke hearts, cut into quarters
    Dairy
    • ¼ cup parmesan cheese
    Pantry Staples
    • Olive oil
    • Salt and pepper

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      Categories Cook Well Archive, Main Course, Mastermind Archive

      (Almost) Vegan Vodka Pasta

      (Almost) Vegan Vodka Pasta

      Image: Nyssa’s Kitchen
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      (Almost) Vegan Vodka Pasta

      Servings

      3-4

      Ingredients

      • 12 ounces uncooked pasta of choice *I love using brown rice pasta for a less processed option*
      • ½ cup raw cashews, soaked in boiling water
      • ⅔ cup vodka
      • 1 15 ounce cans crushed, chopped or diced tomatoes
      • 3 tbsp tomato paste
      • 3 tbsp olive oil
      • 4 cloves garlic
      • 1 ½ cup chopped white or yellow onion (about 1 large onion)
      • ¼ cup chopped basil plus more for garnish
      • ½ -1 tsp sea salt or more to taste
      • Black pepper to taste
      • Pinch of red pepper flake
      • ¼ shredded parmesan cheese *for fully vegan you can omit cheeses and sub with vegan parmesan but I prefer the dairy*
      • ¼ cup shredded mozzarella

      Instructions

      Soak the cashews in 1 cup of boiling water for 20 minutes. Drain, blend in a high speed blender or food processor, and set aside. 

      Meanwhile, boil pasta in salted water according to package instructions and cook until done. 

      While the pasta cooks, chop the onion and add to a saute pan with olive oil. Saute on medium high heat for about 5 minutes until lightly golden. Add the chopped garlic and cook for another minute. Add the tomato paste and cook for 2 minutes while stirring it around. Reduce the heat to low then add the vodka. Cook for about 8 minutes until the vodka has reduced. Add the canned tomatoes and simmer on low for 10 minutes. Season with salt and pepper. 

      At this point, you can transfer the sauce to a blender with the cashews to create a finely smooth sauce, OR you can keep it rustic if you don’t want to deal with transfering it. 

      Add the pureed cashews and tomato mix back into a large pan or pot and add the cooked pasta and cheeses into the pot. Stir to combine and add a pinch of red pepper flake. Taste for seasoning and adjust salt/pepper accordingly. Garnish with fresh basil if you have it and extra cheese. Serve with roasted broccoli or asparagus. Enjoy!

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        Categories Blog Post, Mastermind 23

        African Peanut Stew

        African Peanut Stew

        Image: My Intuitive Health
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        African Peanut Stew

        The perfect recipe to use any leftover over turkey or chicken!

        Servings

        8

        Ingredients

        • Two onions, peeled and diced
        • 8 large carrots, peeled and diced
        • 1 sweet potato, peeled and diced
        • 3 cloves of garlic
        • 1 heaping tbsp of curry powder
        • 1 teaspoon of ground cumin
        • 2 quarts of chicken broth
        • 2 10 oz cans of tomatoes, diced with green chiles
        • 1 cup of uncooked brown rice
        • 1/2 cup of smooth organic peanut butter
        • 1 cup of leftover diced turkey or chicken
        • Juice of 1 lime
        • Salt and pepper to taste

        Instructions

        Directions
        In a large soup pot, heat olive oil over medium high heat. Add the diced carrots, sweet potato, and onions. Sauté  for about 10 minutes until softened. Add garlic, curry powder, and cumin until fragrant (30 seconds).
         
        Next, add the broth, canned tomatoes, uncooked rice and bring to a boil. Reduce to a simmer, covered, until rice is cooked through (about 30-40 minutes depending). Stir in chopped leftover turkey or chicken, peanut butter, and lime juice until evenly incorporated. Taste for salt and pepper and season accordingly. 
        *when reheating you may need to add more broth to thin.
         
        *if you are cooking for yourself you can cut this recipe in half. 

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          Categories Blog Post

          Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

          Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

          Image: My Intuitive Health
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          Roasted Rainbow Carrots with Pistachio Crusted Salmon and Basil Yogurt Sauce

          Servings

          4

          Ingredients

          • 2 lb bag of rainbow carrots
          • 1 tbsp olive oil
          • 1 tsp curry powder
          • Salt and pepper
          • 1 lb. salmon (can sub with chicken or tofu)
          For the Fish Topping
          • ⅓ cup pistachios
          • ¼ cup fresh basil or parsley
          • 1 clove garlic
          • Zest 1 lemon
          • 1 tbsp olive oil
          • Salt/pepper
          For the Yogurt Drizzle
          • ¼ cup fresh basil (heaping)
          • ¼ cup plain Greek yogurt
          • ¼ cup olive oil
          • Juice of half a lemon
          • 1 clove of garlic
          • Salt/pepper
          • Water to thin if needed
          Garnish
          • Pistachios

          Instructions

          Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 40 minutes until they are fork tender and have a blackened char on the edges.

          While carrots are roasting combine all the topping ingredients into a food process. Pulse until the mixture resembles coarse sand. 

          Line the fish (or protein of choice) on a sheet tray lined with parchment paper. Press the pistachio herb mix evenly onto the fish. 

          Bake until cooked through (about 12-15 minutes, depending on thickness). 

          Combine all the dressing ingredients into your food processor and blend. Taste and adjust seasoning.

          To Assemble

          Line carrots in a long serving dish, drizzle with yogurt sauce, and garnish with chopped pistachios.

          Shopping List

          Produce
          • 2 lb bag of rainbow carrots (can use regular carrots if you can’t find rainbow, or use a mix of regular and parsnips)
          • Fresh basil
          • 2 garlic cloves
          • 1 lemon
          Dairy
          • Plain Greek yogurt (an individual size is enough)
          Seafood
          • 1 lb. salmon (can sub with any other type of fish, chicken breasts, or tofu)
          • *I like to see which fish looks good at the market or is on sale-any type would be delcious here such as haddock, cod, shrimp etc.​
          • *If cooking for 1 person just get ½ lb of fish
          Pantry Staples
          • Olive oil
          • Curry powder
          • Salt and pepper
          Packaged
          • Pistachios (shelled, roasted and salted ideally)

          Contact Hannah

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            Holistic Cooking & Nutrition Counseling

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