Healthy with Jodi

Main Dishes

Sweet Potato Black Bean Salad

by

Vegan, Gluten Free

Happily serves 5-6

ALL ORGANIC INGREDIENTS 

1 large Sweet Potato 

1 Can Black beans (rinsed and drained)

1/2 Small Red onion 

1/2 bunch Cilantro

2 TBSP Cilantro 

1-2 TBSP Lime juice

1/4 Cup Pumpkin seeds

1 Garlic Clove

1/2 tsp chile powder

3 TBSP Avocado Oil, divided 

1/4 tsp Sea Salt

Preheat Convection oven 400 degrees (375 airfryer)

Peel and cube sweet potato. Chop onion.  Mix together in a bowl with 2 Tbsp Avocado oil, sprinkle 1/4 tsp sea salt.  Mix well and spread evenly, single layer on a baking sheet. Roast until tender, about 35, until tender. 

Chop cilantro and garlic. 

Mix remaining ingredients in a bowl and toss well. 

Once sweet potatoes and onions are done, mix well, add reminder of the avocado oil and top with pumpkin seeds.

Enjoy warm or cold the next day

Cabbage Avocado Broccoli Salad

by

Gluten Free, Vegan

Happily Serves 4-6

ALL ORGANIC INGREDIENTS 

1-2 Avocado

1/2 Red Cabbage

2 Cups Broccoli 

1/4 Red Onion

1/4 Sweet Yellow Onion

1/4 Pumpkin Seeds

1/4 Avocado Oil

1/8 Cup Lemon Juice 

1 TBSP Apple Cider Vinegar (or Sub coconut vinegar or red wine vinegar)

1 TBSP Monk Fruit (can sub coconut sugar)

1/4 tsp Sea Salt

Optional: Fresh ground pepper

Chop/dice Cabbage.  Cook for 8 mins, cool.

Cook broccoli 7 mins, cool.

Chop/dice onions, cook for 7 minutes.

You can cook all these together or separately.  

Whisk together the sea salt, monk fruit, avocado oil, vinegar, and lemon juice.

Toss all the ingredients together.  Slice/dice in avocado and mix well.  

Serve as a cold salad.

Vegetable Beef Soup

by

Gluten Free

Happily Makes 12 (one cup serving

ALL ORGANIC INGREDIENTS 

1 Pound ground beef

1 15oz Can Fire Roasted Organic Tomatoes

1 6oz Tomato Paste

4 Cups Bone Broth

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Orange Bell Pepper

1 Sweet Yellow Onion

2 tsp Roasted Garlic Powder

1 tsp Thyme

1 tsp Parsley

1 tsp Rosemary

1 tsp White Pepper

1 TBSP Himalayan Sea Salt

3 Bay Leafs

Cook Ground beef, add sea salt, pepper and roasted garlic.

Chop onion, bell peppers, add to ground while you prepare the base.

In a large stock pot, add the bone broth, fire roasted tomatoes, tomato paste.  Stir until combined. 

Add veggies, ground beef and spices to the pot.  Stir well.

Add Bay leafs.

Simmer on low for about 2 hours

Marinara Sauce

by

Gluten Free, Vegan

Happily makes 4 cups

ALL ORGANIC INGREDIENTS 

2 TBSP Avocado Oil

2 Garlic cloves 

1/2 Yellow Onion

32 ounces Tomatoes (Fired roasted preferred if not fresh)

1/2 tsp Dried oregano

1/2 tsp Dried thyme 

1 TBSP Monk fruit (can sub coconut sugar)

1 tsp Sea Salt

1/4 tsp Red pepper flakes

1/2 Cup fresh parsley 

Optional: 3-4 TBSP Tomato paste

Cut/dice garlic, let sit 5-10 minutes.

Die onion. Wash and chop parsley.  

Add avocado oil to the pan, over medium heat sauté garlic and onion for 1 minute, stirring frequently.

Then add tomatoes.  Bring to a simmer over medium heat, simmer 20 minutes.

Add oregano, thyme, monk fruit, sea salt, and red pepper flakes. 

Optional:

You an add tomato paste if the sauce is too thin for your liking

Green Bean Tomato Basil Salad

by

Gluten Free, Vegan

Happily serves 6

ALL ORGANIC INGREDIENTS 

2 Cups Green Beans

2 Cups Cauliflower Rice

1/2-1 Yellow onion

4 Small Peppers

3 oz Lemon Juice 

3 oz Avocado Oil

4 Heirloom Tomatoes (or roma)

Handful Basil

2 Garlic Cloves

1/4 tsp Black pepper 

3/4 tsp Sea Salt

Cut garlic, let rest at least 5 mins.

Cook the cauliflower rice in the convection oven for 8 mins.

Trim green beans and chop into bite size pieces.

Chop onion and peppers.

Add oil, onion, peppers to cast iron skillet, saute until translucent. Add chopped garlic (fresh is best)

Add green beans. Cook over low to medium heat no longer than 7 minutes. You want them still slightly crunchy, not soft.

Add all ingredients together.  

Chop basil and mix in and garnish if desire

Jackfruit Tacos

by

Vegan, Gluten Free

Happily Serves 4

ALL ORGANIC INGREDIENTS 

1 Can Jackfruit

2 TBSP Coconut Aminos

1 TBSP Lime Juice

Drain and Rinse Jackfruit. Tear apart like a pulled pork.  Pat dry.

Heat on stope top til warm.  

Add coconut aminos and lime juice. Add taco seasoning.

Wrap in lettuce, top with cauliflower cilantro lime rice & salsa.

Homemade Taco Seasoning

4 TBSP Chipotle Powder

2 TBSP Ground Cumin

1 TBSP Paprika

1 TBSP Sea Salt

1 tsp Cilantro Flakes

1 tsp Black or White Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Combine all ingredients and store in a sealed container.

Notes

*Use 2 TBSP per pound of ground meat for tacos.

$7 a jar. Send me a direct message, made to order fresh.

Carrot Zucchini Ginger Lime Soup

by

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

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Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender.  I used my vitamix. 

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Veggie Pie

by

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

CRUST

1 cup Almond Flour

⅓ cup Vegan Butter

2 TBSP Cold Water

1 tsp Himalayan Sea Salt 

SPIRAL

½ Cup Pumpkin Puree

2 Eggplants

4 Carrots (Rainbow Carrots are Pretty!)

Small head of Purple Cabbage

2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

2 TBSP Avocado oil

Sea Salt & Pepper

Optional:

Balsamic Vinegar

Preheat oven to 375°. 

Spray a pie dish with coconut or avocado oil.

Crust:

Pulse flour, butter, water and salt in food processor until combined. 

Remove and use your hands to press it evenly into the bottom and sides of pie dish.

Spread pumpkin puree evenly over crust.

Slice thin strips of eggplant and carrot. 

Slice pieces of cabbage leaves to match the size of the strips.

To Spiral:

Roll strips of carrots together and place in the center of the tart. 

Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

Drizzle avocado oil over everything and sprinkle with salt and pepper.

Bake for 45 minutes. Serve Warm

Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

Carrot Squash Ginger Lime Soup

by

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter Or vegan butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender. I used my vitamix.

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Sweet Potato Bowls

by

Gluten Free, Dairy Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Sweet Potato

4 TBSP Butter or Vegan Butter

1/2 Cup Walnuts or Pecans

Dash Cinnamon

Dash Sea Salt

Monk fruit to sprinkle on top

Wash and cut sweet potato long ways.  

Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

Add Butter and tops with nuts