Healthy with Jodi

Main Dishes

Spaghetti Squash Chow Mein

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    Spaghetti Squash Chow Mein

    GF, Vegan, Paleo

    Happily Serves 6-8

    ALL ORGANIC INGREDIENTS

    1 Spaghetti squash
    1/4 cup Coconut Aminos
    3 Garlic cloves, minced
    1 TBSP Coconut sugar
    2 tsp freshly grated ginger
    1/4 tsp white or black pepper
    2 TBSP Avocado oil
    1 Diced yellow onion
    3 Celery stalks
    2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

    Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
    Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
    In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
    Heat avocado oil in a large cast iron skillet over medium high heat.
    Add onion, celery, stirring often, steam for no more than 3 mins.
    Stir in cabbage until heated.  This should take no more than 7 mins total.
    Stir in spaghetti squash and “soy” sauce mixture until well combined.

    Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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      Black Bean Lentil & Quinoa Salad

      w/Cumin-Lime Dressing

      Vegetarian, Gluten free, Vegan
      Happily serves 6

      quinoa salad

      ALL ORGANIC INGREDIENTS

      1 Cup dry lentils or Quinoa (or 1/2 Cup each)

      2 Cup Black beans (if using canned, rinse well)

      1 Red bell pepper

      1/2 Red onion

      3 Green onion stalks

      1 Yellow Zucchini

      Bunch of cilantro to taste, stems removed

       

      Dressing

      1/4 Cup Lime juice

      2 TBSP Avocado or olive oil

      1 tsp dijon or flavored mustard

      1-2 Garlic cloves

      1 tsp Cumin

      1/2 tsp Oregano

      1/8 tsp Himalayan Sea salt

      Optional: chipotle powder, chili powder, pepper

       

      Cook lentils according to package directions, leaving firm not mushy. Drain.

      Cut or mince Galice, let sit 5 minutes.

      While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

      Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

      In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

      Add the dressing.  Add cilantro, and lightly toss.

      Serve or chill covered in the fridge for at least an hour.