Hi, I’m Carrie Walder, MS, RD! I’m a Registered Dietitian in both Canada and the United States. Here, and on my Instagram (@walderwellness), I share ways to add more whole foods into your everyday life in a simple, realistic, and nutritionally balanced way. Thanks so much for stopping by!
As both a Registered Dietitian and social media influencer, I am a trusted source of nutrition, food, and health content. I would love to work together to spread awareness and to share your brand with my audience. Whether it’s developing recipes featuring your product, or showcasing how I use your product in my everyday life, I’d love to give your company an RD seal of approval!
©2021 Walder Wellness, RD | Simple, Healthy Whole Food Recipes. All Rights Reserved.
Design by Purr | Support by Foodie Digital
![New Recipe ✨ Cozy Veggie Stew (vegan, gluten-free + low FODMAP)! This recipe was made in partnership with my friends at @fodyfoods using their Vegan Bolognese, Vegetable Soup Base, and Shallot-Infused Olive Oil. It’s so packed with all the veggies, protein, and whole grains for a super flavourful, nourishing + comforting dinner to cozy up to on chilly fall nights 🥰
All of @fodyfoods’ products are certified low FODMAP and free of onion, garlic, gluten + lactose. They’re designed to make cooking so much easier + more enjoyable for those with IBS or other dietary needs! If you want to give them a try, you can use my NEW discount code CARRIEFALL15 for 15% off an order at fodyfoods.com 💜 #FodyFoods [Partner]
RECIPE: serves 6
2 cups brown rice, dry
2 Tbsp cornstarch
1/4 cup @fodyfoods shallot-infused olive oil
2 cups carrots, diced (~2 med-large carrots)
2 cups celery, diced (~5 stalks)
2 cups parsnips, diced (~1 large)
2 tsp dried thyme
2 tsp dried rosemary
3 cups sweet potatoes, peeled + chopped (1 large)
3 cups red potatoes, peeled + chopped (2-3 potatoes)
5 cups curly kale, stems removed + torn into small pieces (1 large bunch)
4 cups @fodyfoods vegetable soup base (mix 4 c water with 1 Tbsp base)
1 jar @fodyfoods vegan bolognese
1 package tofu, drained + cut into cubes
Salt + pepper, to taste
1. Cook rice according to package directions. In a small bowl, whisk cornstarch with 2 Tbsp water to make a slurry - set aside.
2. Heat olive oil in a very large (5 qt.) pot or dutch oven over medium-high. (TIP: if you only have a medium-sized pot, you may want to halve this recipe!)
3. Add diced carrots, celery, parsnips, thyme, and rosemary to the pot. Stir + cook for 5 mins.
4. Add sweet potatoes, red potatoes, bolognese sauce, soup base + kale. Stir ingredients together well, seasoning with salt + pepper.
5. Stir in cornstarch slurry + bring liquid to a boil.
6. Once boiling, reduce heat to medium-low + allow to simmer (uncovered) for 25 minutes.
7. At the 25 minute mark, gently stir cubed tofu into the pot + continue to cook for an additional 10-15 minutes, or until veggies are fork tender (but not falling apart).
8. Serve stew over brown rice + enjoy hot!](https://www.walderwellness.com/wp-content/uploads/sb-instagram-feed-images/246473353_294012925873840_8969556437523485755_nlow.jpg)
