Tag Archives: Vegetarian

Lemon Asparagus Cauliflower Gnocchi

Lemon Asparagus Cauliflower Gnocchi

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Lemon Asparagus Cauliflower Gnocchi

Servings

2-3

Ingredients

Instructions

Snap the ends off of the asparagus and then cut the asparagus into 1 inch pieces. In a large sautée pan heat 1 tbsp of olive oil on high. Add the asparagus and cook, stirring often, for about 5 minutes. Add the minced garlic and cook for one minute. Next add the bag of frozen gnocchi in with the asparagus, along with liquid of your choice (I start with ¼ cup of white wine and then add water if I need to continue thawing the gnocchi). Cook for about 5-7 minutes. The goal is to warm the gnocchi all the way through with sticking. If it starts to stick you can add some water or a little oil. 

While the gnocchi is cooking, prepare the ricotta. In a smal bowl, mix the ricotta with the zest of 1 lemon, salt, and pepper. Set aside.

After the gnocchi has cooked through, season everything with salt, pepper, red pepper flakes (if you want a kick) and the juice of ½ or a whole lemon (depending how lemony you want it). 

To serve:

Serve a few spoonfuls of the gnocchi asparagus mix onto each plate. Garish with a spoonful of the ricotta mix and a drizzle of olive oil. Enjoy! 

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Pesto Zucchini Noodles with Sundried Tomatoes, Artichokes, White Beans and Parmesan

Pesto Zucchini Noodles with Sundried Tomatoes, Artichokes, White Beans and Parmesan

Image: The Roasted Root
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Pesto Zucchini Noodles with Sundried Tomatoes, Artichokes, White Beans and Parmesan

Servings

2-3

Ingredients

For the Zucchini Noodles

Instructions

In a large sauté pan add the zucchini noodles. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute. The goal is to get them slightly softened, not brown. If there is the excess liquid you can pour some out or just remove the lid and cook until it has evaporated.

Once the liquid has evaporated and the spirals have softened, add the beans, artichoke hearts, and sundried tomatoes that have been drained. Stir to combine. Remove from the heat and add the pesto and parmesan cheese. Season with salt and pepper. Taste for seasoning and adjust salt/pepper accordingly. Enjoy!

This dish is great on its own as a light summer meal or could be served as a side with your protein of choice. Served warm or cold.

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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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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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Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Image: The Roasted Root
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Basil Zucchini Noodles with Sundried Tomatoes, Feta, White Beans & Artichokes

Servings

2-3

Ingredients

For the Zucchini Noodles
For the Sauce

Instructions

Combine all the sauce ingredients besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the mix becomes a pesto-like consistency. Taste for seasoning and adjust salt/pepper/honey. 

Meanwhile, in a large sauté pan add the zucchini noodles with sundried tomatoes that have been drained. Cook on medium heat with a lid on the pan so that the zucchini spirals can soften. Cook for about 5-10 minutes, stirring every minute. The goal is to get them slightly softened, not brown.

Once the liquid has evaporated and the spirals have softened, add the beans, artichoke hearts, and basil sauce. Stir to combine. Remove from the heat and add the feta cheese. Taste for seasoning and adjust salt/pepper accordingly. Enjoy!

This dish is great on its own as a light summer meal or could be served as a side with your protein of choice. Served warm or cold.

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