Vegan, Gluten-Free, Dairy Free

With the holidays coming up and the snow starts falling on the ground, it’s a perfect time for warm vegetables. This recipe is so incredibly colorful and easy to make.

Ingredients

• 3 heads of Broccoli
• 2 cans coconut milk
• 1 squash
• 2 carrots
• 2 peppers
• 3 portabella mushrooms
• 2 tablespoons balsamic
• 2 tablespoons Rosemary
• 2 tablespoons Thyme
• 2 tablespoons Oregano
• 2 tablespoons Paprika
• 3 cups spinach

Directions

1.     Cut up broccoli and add to a sauté pan with ½ can of coconut milk

2.     Cut up squash and add to pan

3.     Cut up carrot and add to the pan. We are adding the vegetables that need take the most time to cook. Add the rest of the coconut milk in with the carrots

4.     Cut up peppers and add to the pan

5.     Lastly, add the spinach and spices, then let cook for about 10- 15 minutes or until cooked all the way.

6.     In a separate pan sauté portabella on medium-low heat in some balsamic dressing. It’s very easy to cook with balsamic dressing, you just may have to stir the mushrooms a little bit more.

7.     Top mushrooms with stir-fry.

8. Enjoy 🙂

* You can add more or less coconut milk, the more “soup-like” you want to make it add more. If you want it to be more of a “stir fry” add less.

Optional: Nutritional yeast as a topping 🙂

The post Creamy Vegetable Stir Fry appeared first on Wellness Training Institute.

Quinoa and Vegetables

This recipe here is as simple as it looks! Just add some quinoa in your slow cooker, some vegetable broth and whatever vegetables you desire. This recipe here has zucchini, squash, peppers, mushroom and onions! This is great if you are running short on time or if you are looking for something easy for dinner!

Broccoli Slaw

1 Pack Broccoli Slaw mix

1/2 Red onion

1/2 cup cherry tomatoes

1/4 Sunflower seeds

Dressing

1T Olive Oil

1 tsp Dijon mustart

1/2 tsp lemon

1/2 tsp salt

1/2 tsp pepper

Combine brocoli slaw mix, red onion, cherry tomatoes, and sunflower seeds.

Mix separately olive oil, dijon mustard, lemon, salt and pepper and poor over broccoli slaw mix. Adjust salt and pepper to taste.

Mexican Zucchini Burrito Boats

4 Large Zucchini

1 Can black beans, drained and rinsed

1 cup cooked brown rice

1 cup salsa (use your preferred level of spiciness)

1 red bell pepper, cored and diced

1/2 red onion, diced

1/2 cup corn kernels

1 jalepeno (or poblano pepper) cored and diced

1 tablespoon+1 teaspoon olive oil

2 teaspoon chili powder

1/2 cup fresh cilantro, finely chopped

Salt to taste

Garlic

Option-chop up and make in a casserole. Only use 1 zucchini.

1. Start by greasing a 9×13 casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in casserole dish.

2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.

3. Preheat the oven to 400 F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes.

4. Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

Mixed Fruit 

Running short on time?  Try these pre-made fruit bowls you can purchase at any of your local grocery store.

Banana “Nice Cream”

Sweet tooth and Craving Ice Cream?

Try this alternative to your traditional ice cream, with just a couple of simple ingredients.

-5 to 6 bananas

-2 to 3 spoonfuls Peanut Butter or Almond Butter

-Minimal Almond Milk

-2 to 3 tablespoons cinnamon

Mix all ingredients into blender and blend well. Add almond milk as needed, be sure to not add too much or it will become soup rather than ice cream! 

Apple Pie Crumble

Filling:

5 apples (your choice)

2T Lemon Juice

2T Cinnamon

1/3C Coconut Sugar or your choice

1C Organic Oats

2T Almond Flour

1/4t All Spice

1/4t cloves

1/4t nutmeg

Crust:

Gluten Free Ready made (you can buy at Krogers/Whole Foods) or make your own.

Instructions:

Cut up apples and place in 4 cups of cold water with lemon juice. Drain, then mix all of above in same bowl with apples. Mix well, place in pie crust.

Topping: mix together oats, sugar, add all the same spices as above. Mix, add 2T of organic apple sauce, mix till it looks crumbly. Sprinkle on top of pie and bake at 400 for 50 minutes. Cool, and serve.

Pumpkin Pie Cookies

Ingredients

1 cup almond butter (creamy)

1/2 cup pumpkin puree

1/4 cup pure maple syrup (or sweetener of choice)

2 tsp pumpkin pie spice

1 tsp vanilla extract

1/4 tsp sea salt

Directions

1) Preheat your oven to 350F, and line a baking sheet with parchment paper.

2) Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed.

3) Note: because this batter egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.

4) Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.

5) Bake at 350F for 12-15 minutes, until the edges are golden.

6) Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.

The post Fall 2017 Recipe Club appeared first on Wellness Training Institute.