Healthy with Jodi

admin

Hot Pockets Made Healthy! Vegan or add meat, grain free! Gluten Free!!

by

    Zucchini Hot Pocket

    Gluten Free, Grain Free, Vegan Option

    Happily serves 2

    ALL ORGANIC INGREDIENTS 

    1 Yellow Squash

    1 Zucchini 

    2 Green Onions

    Handful of Parsley

    Handful of Cilantro (depending on your desired spicy)

    2 Garlic Cloves

    2 TBSP Sunflower Oil 

    Himalayan Sea Salt

    Optional: 6oz Salmon or tuna fish

    Cut Garlic, let sit 5 mins at least.

    Slice 4 pieces of squash and 4 pieces zucchini, and Coarsely dice the rest.

    Cut green onion.

    Add all ingredients to food processor.

    Chop/pulse together. Either keep as a veggie square or add meat.

    Lay out zucchini/squash and spray with coconut oil and lightly salt.

    Weave together and add half mixture in each latticed veggie.  

    Fold together and spray again with coconut oil.

    Lay in the air fryer or pan if you don’t have a fryer.  You could also grill it.  

    Air fry about 5 minutes, checking halfway to see if you need to turn it based on how thick your zucchini is.  

    Serve hot.

    If you are not confident on your weaving skills 😂😂then you can slice zucchini and lay it in a bowl baking dish and top with mixture and add vegan cheese on top.  Bake about 10 or until Cheese is melted or golden brown.

    Chocolate Almond Date Cream

    by

      Chocolate Almond Date Butter Cream 

      Gluten Free, Dairy Free, Vegan

      Happily serves 24

      ALL ORGANIC INGREDIENTS 

      1 Cup Soaked Almonds

      1 Cup Soaked Dates

      6 TBSP Avocado Oil

      4 oz Vegan/dairy free cream cheese

      1-2 tsp Himalayan Sea Salt

      1/2 tsp cinnamon 

      4 TBSP Raw Cacao

      2 TBSP Unsweetened Vanilla Almond Milk

      1 tsp Vanilla or Maple Extract

       

      Soak Dates in water for 1-4 hours.  Remove pits

      Soak Almonds 12 hours.  

      Add Almonds to food processor. Blend well.

      Add Avocado oil, or sunflower oil and almond milk, blend well.

      Add sea salt, cinnamon, vanilla or maple extract.  Blend again.

      Add cream cheese and cacao and dates. Blend well until smooth.

      Chocolate Buckeyes- Gluten and Grain Free!

      by

        Chocolate Nut Butter Buckeyes

        Dairy Free, Gluten Free

        Happily serves 12

        ALL ORGANIC INGREDIENTS

        1 16oz Jar Chocolate Nut Butter of your choice

        3/4 Cup Coconut Blonde Sugar

        1 Egg

         

        Mix all ingredients together. Top with an almond or macadamia nut

        IF you decide to bake them, 350 degrees for 8 minutes.

        Green Chili Cream Cheese Dip…Dairy Free!!!

        by

          Green Chili Cream Cheese Dip

          Vegan, Gluten Free

          Happily serves 10-12

          ALL ORGANIC INGREDIENTS 

          4 oz Vegan Cream Cheese

          2 TBSP Avocado Oil

          1/2-1 Cup Hatch Green chili

          1 tsp minced Garlic

          1 tsp minced Onion

          1-2 TBSP Lemon juice

          1-2 tsp Himalayan Sea Salt

          Optional: 1 Jalapeño 

           

          Add all ingredients to food processor and blend until well.

          Serve with your favorite veggies.

          Cleansing and detoxing Cabbage Salad

          by

            Cleansing Cabbage Slaw

            Vegan, Gluten Free

            Happily Serves 6-8

            ALL ORGANIC INGREDIENTS 

            SALAD

            3 Cups Cabbage

            1 Fennel bulb

            2 Celery stalks

            1 Beet 

            2 Carrots 

            1/2 Cup Fresh Cilantro

            1/2 Cup Parsley

            2 TBSP Lemon juice

            1 TBSP Apple Cider or Coconut Vinegar

             

            DRESSING

            1/2 Cup Tahini 

            3 TBSP Lemon juice

            1 TBSP Coconut or Apple cider vinegar

            2 TBSP Freshly minced Rosemary

            4 Garlic Cloves

            3 TBSP Coconut Aminos

            about 1/3 cup ater to thin 

            Himalayan Sea Salt

             

            Wash and dice cabbage.  Steam for 5-7 mins, leaving it crunchy still. Set aside in a bowl in the fridge.

            Wash and dice fennel, beets, and carrots.  Quick steam them for about 5 minutes on the stovetop.

            Wash and dice parsley and cilantro

            Add all vegetables to a large mixing bowl and add lemon juice and apple cider vinegar. Toss to combine and set aside.

            To make the dressing, add all ingredients (except water) to a medium bowl and blend well. Add water until a pourable dressing is achieved.

            Add dressing to the slaw and toss thoroughly.

            Nitric Oxide Explained-in easy terms!

            by

              Dr. Clair Francomano Explains the Nitro Ingredients and benefits so clearly in this short you tube video.  So worth you time if you are struggling with fatigue, blood flow and circulation, heart health, inflammation, cognitive function, immune support and or proper nutrient absorption.  Just to name a few.  The ingredients work synergistically together to help support and balance the body.

              If you are looking for a simple start to vitamins this is it!  This is NOT overwhelming, just take the sunrise in the morning and sunset in the evening.  Nitric oxide is taken 2-3x a day under the tongue as needed depending on the the individual.

              Full spectrum Liquid vitamins absorb quickly in the body and help you on your way to feeling better…Naturally.  Cold pressed, wild sourced.  It has my support and is personally helping with my migraines, among other health related issues.  I LOVE IT!

              CALL or message me if you want to experience the effects of feeling more energized!

              https://youtu.be/vNQ8AxryELM

              Nitro Extreme

               

              Coconut Beet Dip, Dressing or sauce. So versatile

              by

                Coconut Beet Dip

                Vegan, Gluten free

                Happily serves 3

                ALL ORGANIC INGREDIENTS 

                1 Package “Love Beets” or 2 cups

                1 Cup Coconut Water

                1/2 tsp Cinnamon

                1/2 tsp Chinese 5 Spice

                1/2 tsp Himalayan Sea Salt

                1 tsp Maple Extract

                1 tsp Liquid Stevia

                1/4-1/2 Cup Lemon Juice

                1-2 tsp Ground fennel seeds

                3 TBSP Hemp Seeds

                 

                Grind Fennel seed in coffee or spice grinder.

                Fresh squeeze lemon juice.

                Add all ingredients to food processor and blend until smooth.  

                Add more lemon juice to add tartness or add more cinnamon and stevia for sweetness.  You can add more coconut water to thin to use more like a dressing.  

                Creamy Dreamy Chocolate Breakfast Hummus

                by

                  Chocolate Breakfast Hummus

                  Dairy Free, Gluten Free, Vegan

                  Happily serves 2

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Garbanzo Beans

                  1/3 Cup Full Fat Coconut Milk

                  1 tsp Cinnamon 

                  1 tsp Sea Salt

                  1/4 Cup Chocolate Nut Butter

                  Stevia or Monk Fruit to desired Sweetness

                   

                  Rinse and drain chick peas if you aren’t cooking them yourself.  

                  Any nut butter will be ok, you can use plain sunflower or peanut butter and add 1/4 cup raw cacao to make it Chocolate flavored.

                  Add all ingredients to Food Processor and blend well.  

                  You can start with a 1/4 Cup Coconut milk and add more to desired consistency.

                  Moroccan Eggplant. Indian spices that help with inflammation and excite your taste buds!

                  by

                    Moroccan Eggplant

                    Vegan, Gluten Free

                    Happily serves 6

                    ALL ORGANIC INGREDIENTS 

                    1 Yellow Onion

                    2 Garlic cloves

                    1 Red bell Pepper

                    1 medium Eggplant

                    2 tsp Turmeric

                    1/2 tsp Garam malsala

                    2 Cups Garbanzo beans 

                    1/2 Cup Tomato sauce

                    1-1/4 cups + 1 TBSP Bone Broth (vegetable broth if Vegan)

                    1 TBSP  Cilantro 

                    Red Pepper Flakes to desired hotness 

                    Himalayan Sea salt

                    Black pepper to taste

                    Slice onion and press garlic and let sit for at least 5 minutes.

                    Rinse Beans well if you are not pressure cooking the, yourself.

                    Slice Eggplant, chop Bell Peppers, chop cilantro.

                    Heat 1 TBSP Bone broth in a cast iron skillet. 

                    Sauté onion in broth over medium heat for about 5 minutes, stirring frequently. 

                    Mix in garlic, red bell pepper, eggplant, garam masala, and turmeric. 

                    Add broth and tomato sauce. 

                    Stir, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. 

                    Add garbanzo beans.

                    Simmer for another 5 minutes. 

                    Season with salt and pepper after cooking

                    Sprinkle with cilantro and red pepper Flakes.

                    Cheesy Zucchini Egg Cups

                    by

                      Cheesy Zucchini Egg Cups
                      Gluten Free, Paleo
                      Happily Serves 2

                      ALL ORGANIC INGREDIENTS

                      1 Yellow Squash
                      1 Zucchini
                      4 Eggs
                      1/4 Cup Green Onions
                      1/4 Red Onions
                      1 Garlic clove
                      Himalayan Sea Salt
                      Cracked Black Pepper
                      1/2 Cup Vegan Cheese
                      Optional: Red Pepper Flakes

                      Press garlic clove, let sit 5 minutes.
                      Chop onions and Cilantro.
                      Slice zucchini/squash in desired thickness.
                      Spray Stoneware pan with coconut or avocado oil.
                      Line cups with zucchini, sprinkle with sea salt.
                      Mix eggs & veggies and pour into cups.
                      Optional to top with red pepper flakes and cheese.
                      Bake at 400 for 25-30 minutes.