Hi all! I hope everyone is staying safe and healthy! Check out this healthy and hearty Stuffed Peppers recipe.

Ingredients:

• 1 cup Trader Joes Wild Rice (or any rice) 
• 2 cups of water (for rice)
• 3 cloves garlic (chopped)
• 1 package Cremini Mushrooms (Chopped)
• Splash of Veggie broth (to cook your veggies in)
• Vegan Kale Cashew Basil Pesto (From Trader Joes)
• Pre-packaged Slaw
• 2 Bell peppers (whatever color you want 🙂 today, we used red and orange)

1. Start by preheating your oven to 425 degrees.
2. Cook the wild rice by bringing 2 cups of water and 1 cup of rice to a boil. Once it’s boiling, reduce to a simmer and cook for about 15 minutes or until the water has all been absorbed. While the rice is cooking you can start cooking your mushrooms and other “pepper stuffing”.
3. Add cut up mushrooms and 3 cloves of garlic to a separate pan. This will be sauteing for roughly 12 minutes.
4. In (another) separate pan (while the mushrooms are cooking) add the pre-packed slaw and start sautéing for about 6 minutes. We are looking really to just warm this up for a few minutes!
5. Once the mushrooms are done, combine the slaw with the mushrooms. 
6. Nicole added to the mushrooms some tofu scramble (w/ nutritional yeast, red pepper flakes), cannellini beans, and cauliflower because it was all leftover in her fridge! These are all optional! Feel free to get creative- add anything you have left in your fridge. Continue cooking for 3-5 minutes.
7. Add the Vegan Kale Cashew Basil Pesto to the rice once the rice is done cooking.
8. Start stuffing your peppers- Cut the tops off and rinse the seeds out. Fill up a pepper with 1/2 rice, and 1/2 mushroom blend.
9. Bake in the oven for roughly 15-20 minutes and it’s ready to be served!

The post Stuffed Peppers with Pesto Rice appeared first on Wellness Training Institute.

 Enjoy this simple, yet tasty stir fry!

Ingredients:

• 1 yellow onion (cut into slivers)
• Water to saute the veggies in
• 1½ cups sprouted quinoa
• 3 cups of water
• 1 bunch of kale (de-stemmed and chopped)
• 7 heirloom carrots (chopped)
• 2-3 sprays of Liquid Aminos (If you’re using liquid amino that’s not in a spray bottle, do about 1-2 teaspoons, or to taste)
• 3/4 inch of turmeric root (minced)
• 5 cloves garlic (minced)
• 2 bell peppers (chopped)
• 1 bunch asparagus (chopped)
• 1 TBSP fresh dill

Directions:

1. Start sauteing the onions by adding them to a medium-sized pan with some water and cook covered for about 10 minutes or until they’re caramelized. You want enough water to cover the majority of the onions, but not all the way covered. Make sure to keep an eye on them and stir often.
2. Start cooking the quinoa in another medium-sized pan. Bring the quinoa and 3 cups of water to a boil, reduce and simmer for about 15 minutes, or until all of the water is absorbed.
3. Add 1-2 sprays of liquid amino to your onions, along with the garlic, and cook for an additional 2 minutes. You will want to continuously add water to your pan as it gets absorbed while cooking.
4. Add peppers and carrots and cook for another 4 minutes.
5. Next, add the turmeric and asparagus and cook for 3 minutes.
6. Lastly, add kale and cook until it turns a really pretty green. It doesn’t usually take that long, maybe 2-3 minutes. Add more liquid amino to taste (about 1 more spray).
7. Combine the quinoa, veggies, and top with Creamy Pesto Stir Fry. Serve immediately. Store anything additional in the fridge separately so you can use it for the rest of the week 🙂

The post Pesto Quinoa Stir Fry appeared first on Wellness Training Institute.

To you use carrot greens in this recipe, simply cut (or just tear) it off the carrot piece by piece.

Ingredients:

• 1 15 oz can organic northern beans
• 1/3 cup basil
• 1/3 cup carrot greens
• 1 TBSP tahini
• 2 TBSP nutritional yeast
• Juice of 1/2 Lemon (you can add more to taste)
• 2 cloves garlic
• ½ cup water

Directions:

1. Add all ingredients to a high-speed blender and blend until creamy! Add whatever spices you would like to adjust the taste. We used this pesto to top on our Pesto Creamy Stir Fry.

The post Creamy Pesto Sauce appeared first on Wellness Training Institute.

15 Minute Zucchini Pesto (Dairy Free)

Who doesn’t love pasta?  Why not make a pasta that is delicious AND healthy!

Ingredients: 

– 1 cup basil

– 1 garlic clove

– 2 tbsp. nutritional yeast

– Juice 1/2 lemon

– 1 can navy beans/cannellini beans

– 1 tbsp water

– Sea salt to taste (optional)

– 5 zucchinis 

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Directions:

For Zucchini Noodles   

– Spiralize zucchinis

– If you don’t have a spiralizer, you can simply use a vegetable peeler (as we did) to create a wide “egg noodle”

– For a softer & warm noodle, place the zucchini “noodles” in hot water for 1-3 minutes before serving with pesto

For the pesto: 

– Combine basil, garlic, nutritional yeast, lemon, beans, water, and salt in a food processor (a blender would work also)

– Pulse in the food processor to desired texture

– Mix in with zucchini noodles, this dish can be enjoyed cold, or warmed up!

Enjoy!

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