Healthy with Jodi

Main Dishes

Broccoli Sweet Potato Poppy Seed Salad

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Broccoli Sweet Potato Poppy Seed Salad

Gluten Free

Happily Serves 8

ALL ORGANIC INGREDIENTS

4 cups fresh quick steamed broccoli, chopped into bite-size pieces

1 cup sweet potato or yam

¼ cup finely chopped red onion

¼ cup sunflower seeds or pumpkin seeds

1 tablespoon lemon juice

Dressing

1 cup Coconut kefir or small avocado, smashed

¼ cup raw organic honey

1 tablespoon lemon juice

2 teaspoons coconut vinegar

1 tablespoon water

1 tablespoon poppy seeds

Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

In a small bowl, whisk together all dressing ingredients.

Pour dressing over the salad and gently combine.

Salad may be served immediately or refrigerated until serving.

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.