Chlorella spinach cauliflower rice stuffed tomatoes
Ingredients:
Chlorella Pesto:
· 2 Cups tightly packed basil leaves
· 2 Garlic cloves
· 1 Tbsp lemon juice
· ½ Cup pine nuts
· ½ Cup olive oil
· 3g / 1 tsp Sun Chlorella
· 3 Tbsp nutritional yeast
· Salt and pepper for seasoning
Cauliflower Rice Filling:
· 1 tbsp olive oil
· 1 Tbsp red onion, diced
· 10 oz fresh spinach
· 3 garlic cloves, minced
· 1/2 tsp Italian seasoning
· 3 cup cauliflower florets, grated
· 6 Tbsp chlorella pesto
· Sea salt and pepper to taste
Tomatoes:
· 6 large tomatoes
· 2 tbsp olive oil
· Sea salt and pepper to taste
· Fresh basil
Chlorella spinach cauliflower rice stuffed tomatoes
Directions:
1. Preheat oven to 400 degrees.
2. Chlorella Pesto Cream Sauce – Add all of the chlorella pesto ingredients to a high powered blender and blend until smooth and creamy, set aside.
3. Cauliflower Rice Filling – In a large saute pan, saute the diced onion & garlic in olive oil for 2-3 minutes. Add the spinach cook for 1-2 minutes (the spinach should be starting to wilt). Add the cauliflower rice, chlorella pesto cream sauce, Italian seasonings, salt, and pepper. Stir about 2min to combine.
4. Tomatoes – Cut the top of the tomatoes. Use a grapefruit spoon (with a serrated edge) to slip
into the tomatoes and scoop out all the seeds and membranes. Set aside.
5. Place the tomatoes in the baking dish and then drizzle 1 Tbsp of olive oil over the top of the tomatoes. Sprinkle salt & pepper on each tomato. Spoon the pesto Cauliflower Rice Filling into the tomatoes and put the tops back on. Bake for 30 minutes or until the skin starts to blister. Garnish with fresh basil.
Enjoy!
Mexican chlorella cauliflower rice skillet
Ingredients:
Chlorella Guacamole:
· 2 avocados pitted
· 1/2 small red onion diced
· 2 fresh limes juice
· 1/2 jalapeno diced
· 1/4 cup cilantro, chopped
· 3g / 1 tsp Sun Chlorella
Cauliflower Rice Skillet:
· 1 head cauliflower florets, grated
· 2 tbps avocado oil,
· 1 small red onion, diced
· 2 bell peppers,
· 3 fresh garlic cloves, minced
· 1 tsp sea salt
· 1 tsp chili powder
· 1 tsp cumin
· 1 tsp dried oregano
· 15 ounces black beans drained and rinsed if canned
· 1 jar (15 ounce) crushed tomatoes
Mexican chlorella cauliflower rice skillet
Directions:
1. Chlorella Guacamole: In a medium bowl, mash together all of the ingredients. Refrigerate 1
hour for best flavor, or serve immediately.
2. In a large sauté pan, sauté the diced onion & garlic in avocado oil for 2-3 minutes. Add the bell pepper and Cauliflower Rice. Stir about 1 minute. Add chili powder, cumin, dried oregano, black bean, crushed tomato and salt. Stir about 2 minutes to combine.
3. Sprinkle the skillet with the Chlorella Guacamole. Top with your favorite toppings like chopped cilantro, Jalapeño and lime.
Enjoy!
