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Cooking Class: Appitizers and Party Foods

Cooking Class October 1, 2017

Today’s menu was Appitizer Foods for football season!  How can we make better choices when we go to parties and still stay on our meal plans?  By learning healthy options and trying different combinations and adding Veggies!!!  We get increased benefits all around! Better digestion, lower calories, feeling better with more energy.  

Gluten Free Homemade Pizza
Brown Rice Tortilla, Organic Veggie Marinna, Vegan Cheese.  Bake at 425 in convection oven about 8 mins

Amiee’s Gluten Free pizza cooked in Convection Oven

Rutabaga Chips
Coconut oil, Sea Salt, baked at 400-450 in convection Oven, about 10 minutes.

New veggies to Try:
Jicima
Rutabaga
Purple Carrots
Rainbow Radishes

New Chips to try:
Sea Salt Farmhouse
BlackCorn

Sweet Carrot Dip
Gluten Free, Refined Sugar Free
Happily serves 2

ALL ORGANIC INGREDIENTS

1 Large carrot
1/4-1/2 cup yellow sweet onion
2 garlic cloves
1/2 tsp ginger powder or 1 piece fresh ginger
1 TBSP Honey (optional: 1 TBSP Erythritol) or Stevia
2 TBSP Coconut Cream
Handful of Cilantro
Himalayan Sea Salt and Pepper to taste.

Blend all together in a food processor until smooth.
You can garnish with Cilantro or switch up recipe by adding basil instead.

Carrot Hummus
Gluten Free, Vegetarian
Happily serves 4

ALL ORGANIC INGREDIENTS

2 Carrots
2 Cups Butter bean or chickpeas
1/4-1/2 cup yellow sweet onion
2 garlic cloves
2 TBSP Avocado Oil
Handful of Cilantro
1/2 TBSP Himalayan Sea Salt
Pepper to taste.

Blend all together in a food processor until smooth.
Switch up recipe by adding sweet Purple basil instead of Cilantro.

Order your Sweet Basil in your WELLNESS BOX at:

www.bamboxproduce.com

Enter JLDFIT in at check out and get 25% off your first month’s Micro Greens

 

Cooking Class 7.7.2017

Cooking Class 7.7.2017

 

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Taco Salad
Gluten Free, Vegan
Happily serves 3-4

ALL ORGANIC INGREDIENTS
Salad
2-4 Zucchini
2 Cups Kidney Beans
2 green onions
1 Red Bell pepper
4 Cups Mixed Greens
1 Jalapeño
Handful Cilantro
1 avocado
1-2 TBSP lemon or lime juice
Sea salt to taste

Dressing
8 oz Coconut yogurt
1 cup Salsa

Sprialize Zucchini.
Soak, rinse and drain beans.
Dice Bell pepper, Cilantro and jalapeño, and Avocado.
Adding lemon juice for taste if needed.
Mix salsa and yogurt together.
Mix the veggies and Dressing and place on a bed of greens.

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Sauerkraut Dill Coleslaw
Vegan, Gluten Free, Soy Free
Happily serves 12

ALL ORGANIC INGREDIENTS

1 head Purple Cabbage, Sliced
1 Cup Sauerkraut, plus juice
1 Cup Dill Pickles, save juice
1/2 Red onion
1/2 Yellow onion
1 Tbsp minced garlic
1 tsp ginger, powdered (or Finely chopped fresh)
2 TBSP Hemp Seed oil
2 TBSP Balsamic Vinegar
2 TBSP Coconut Aminos
2 TBSP Lime juice

Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
Dice onions and pickles. (You can use dill relish)
Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

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Avocado Sweet Potato Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2

ALL ORGANIC INGREDIENTS

Salad
1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional

Dressing
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper

Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.

Cooking Classes

Cooking Classes with Jodi

Learn how to:

  • Cook with healthy Organic ingredients
  • Substitute the right foods for the best tasting combinations
  • Understand why you should eat certain foods
  • Make decadent desserts that are good for you

…and much more

Contact Jodi at jodi@healthywithjodi.com to schedule a cooking class.

Class from June 2016