Healthy with Jodi

Main Dishes

Grilled Fish w/Pineapple Cabbage Slaw

by

    Gluten Free, Dairy Free

    Happily serves 6

    ALL ORGANIC INGREDIENTS 

    FISH Preparation:

    1 Tbsp Coconut oil or Avocado oil

    3/4 tsp Himalayan sea salt

    1 tsp Chili or chipotle powder

    PINEAPPLE SLAW

    1 Cup Pineapple

    1 Cup Purple Cabbage

    1/4 cup Red onion

    Handful Cilantro

    1 TBSP Lime juice

    2 tsp Sea salt

    Slice fish into long strips.

    Brush with Coconut or avocado oil

    Season both sides with sea salt and chili powder and set aside.

    Cube pineapple.  

    Slice cabbage and red onion and quick steam for 7 minutes.  

    Remove from heat and store in fridge for it to lose it’s heat.

    Chop cilantro.

    Add slaw ingredients to a medium bowl and toss to combine, set aside.

    Grill fish to your liking and top with pineapple slaw in a lettuce wrap.

    Broccoli Carrot Hemp Seed Salad

    by

      Gluten Free, Vegan

      Happily Serves 8

      ALL ORGANIC INGREDIENTS 

      4 Cups Steamed Broccoli

      1 Cup Rainbow Carrots

      ¼ Cup Red onion

      ¼ Cup Pumpkin Seeds 

      1 TBSP Lemon juice

      Dressing

      1 Avocado

      ¼ Cup raw Honey 

      1 TBSP lemon juice

      2 tsp Coconut Vinegar

      1 TSBP Hemp Seeds

      1 TBSP water

      Quick stem broccoli 5-7 minutes then chop.

      Roast Carrots 7 minutes, dice or chop.

      Finely chop red onion.

      Smash or dice avocado.

      Combine ingredients.

      Whisk together all dressing ingredients. 

      Pour dressing over salad and gently combine.

      Can be eaten warm or cold.

      Summer Sweet Pepper Quinoa Salad

      by

        Gluten Free, Vegan

        Happily Serves 2

        ALL ORGANIC INGREDIENTS 

        1 Red Bell Pepper

        1 Yellow Bell Pepper

        1 Cup Chick Peas

        1/2 Cup Quinoa + (1 Cup Bone/veggie Broth to cook Quinoa)

        1 Green Onion

        1 Garlic Clove

        1 handful Cilantro 

        2 TBSP Avocado Oil

        2 TBSP Lemon Juice

        1-2 tsp Sea Salt

        Rinse Quinoa. Cook according to Package.   I use 1:1 ratio and cook about 10 minutes so it’s not “mushy” and still has a crunchy texture.

        Rinse beans if you are using canned.

        Cut garlic, let sit 5-10 minutes 

        Wash, cut onion, cilantro, and bell peppers.

        Toss all ingredients together, eat chilled.  

        Quinoa Avocado Black Bean Salad

        by

          Vegan, Gluten Free

          Happily Serves 4

          ALL ORGANIC INGREDIENTS 

          1 Cup cooked Quinoa 

          1 Jalapeño 

          1/4 Cup Red Onion

          Handful Cilantro 

          1 Cup Black Beans

          1 Garlic Clove

          1 Avocado 

          Soak and Cook beans or rinse well if you are using them from a can.

          Cook Quinoa according to desired texture. You can cook with bone broth to up the nutrients. 

          Cut Garlic and let sit 5-10 minutes.

          Thinly slice red onion.

          Dice/chop cilantro.

          Mix all ingredients, add the avocado in when you are ready to eat.

          Cilantro Lemon Vinaigrette 

          1/3 Cup Avocado Oil

          1/4 Cup Lemon Juice

          2 TBSP Water

          2 tsp Garlic 

          1/4 tsp Sea Salt

          2 TBSP Coconut or Champagne Vinegar 

          1 tsp Honey

          Add all ingredients to a Vitamix or Bullet, blend well and store in fridge.

          Breakfast Banana Oatmeal Bars

          by

            Breakfast Oatmeal Bars

            Dairy free, Gluten Free

            Happily serves 24

            chocolate chips coconut oil dark chocolate chips   chocolate chips  coconut oil

            ALL ORGANIC INGREDIENTS

            2 Medium Ripe Bananas

            2 Flax eggs or egg replacer

            1/2 Cup Almond Butter

            2 TBSP Coconut oil (room temp)

            1 tsp Vanilla Extract

            3 TBSP Honey

            1 1/2 Cup Gluten-free Oats

            1/2 cup Oat flour (can sub Quinoa Flour)

            1/2 cup Almond meal

            1/2 tsp Baking powder

            1/2 tsp Baking soda

            1 dash Sea Salt

            Optional:

            3 Tbsp Raw walnuts (or 3 TBSP Raisins)

            1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)

             

            Preheat oven to 350 degrees

            RECIPE for egg replacer: per one egg

            1 TBSP Flax seed, 3 TBSP Water.  Mix and let rest for about 5 minutes.

             

            Combine “egg” and mash in the bananas until well combined.

            Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.

            Add oats, almond meal and oat flour and mix well.

            Optional to add chocolate chips and walnuts/raisins and stir until well combined.

            Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan.  Cookies won’t expand much.

            Bake for 15-17 minutes or until slightly golden brown.

            Cool in the baking pan on a cooling rack.

            Root Veggie Soup

            by

              Rutabaga Parsnip Soup

              Vegan, Gluten Free

              Happily serves 4

              Allium

              ALL ORGANIC INGREDIENTS

              1 Cup Yellow Squash

              2 Garlic Cloves

              1 Cup Rutabaga

              1 Cup Parsnip

              1 Cup Turnip

              1 Yellow onion

              1 Can (14oz) Coconut Cream

              1 Cup Vegetable or Bone broth

              ½ tsp Nutmeg

              1 tsp Thyme

              1 tsp Sea salt

              ½ tsp Black or White pepper

              Cut garlic and let sit 5-10 mins.

              Cube/dice squash, parsnip, turnip and rutabaga.

              Spray with coconut oil and airfry 10-15 minutes or until desired texture.

              Sauté onion and garlic until soft and caramelized.

              Shake the coconut cream before opening, then add the coconut cream and broth.

              Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

              Cashew Crusted Cabbage Steaks

              by

                Vegan, Gluten Free

                Happily serves 4

                Avocado oil

                ALL ORGANIC INGREDIENTS

                1 Whole Purple Cabbage

                ALMOND BUTTERMILK:

                1 Cup Almond Milk

                1 TBSP Lemon juice or coconut vinegar 

                CRUST:

                1 Cup Cashews

                1 tsp Sea Salt

                1/4 tsp Cayenne pepper

                3/4 tsp Garlic powder

                1 tsp Smoked Paprika

                Optional: 1 tsp Curry or turmeric powder

                First mix almond milk and lemon juice and set aside.

                Cut cabbage into 1 inch rounds and air fry for 4-5 minutes.

                Chop cashews. Add salt, cayenne pepper, garlic powder, curry powder, paprika to the food processor.

                Mix until semi-fine.

                Dip both sides of the cabbage in the almond buttermilk.

                Sprinkle the nut mix and spray avocado oil to help them crisp up.

                Air fry about 5 minutes.

                Stuffed Bell Peppers-EASY! Grain Free!

                by

                  Stuffed Bell Peppers

                  Dairy Free, Gluten Free

                  Happily serves 2

                  black pepper

                  ALL ORGANIC INGREDIENTS

                  2 Green Bell Peppers

                  2 Chicken Sausages

                  1/2-1 Cup Butternut squash pasta sauce (you can use marinara)

                  2 TBSP Avocado Oil

                  1/2 Cup Dairy Free Mozzarella Cheese

                  1 tsp Minced Garlic

                  1 tsp Minced Onion

                  1 tsp Herb seasoning

                  1-2 tsp Himalayan Sea Salt

                  Cut Bell Pepper in half.  Remove seeds.

                  Dice Sausage or you use ground meat.

                  Mix sauce, seasons, salt and meat together.

                  Lay bell pepper in a stone pan and fill with sauce mixture.

                  Bake 10 minutes.

                  Add cheese and bake 5 more minutes until melted.

                  Lentil Mushroom Stew. Meatless meal idea

                  by

                    Lentil Mushroom Stew

                    Vegan, Gluten Free

                    Happily serves 2-3

                    ALL ORGANIC INGREDIENTS

                    3/4 Cup Lentils

                    2 1/2 Cup Bone broth

                    1/2 Yellow onion

                    2 Garlic cloves

                    1 Cup Mushrooms

                    1/2 Cup Zucchini

                    1/4 Cup Celery

                    1 tsp Thyme

                    1/2 tsp Sage

                    3/4 tsp Sea Salt

                    1/4 Cup Red Wine or 1 TBSP Balsamic Vinegar

                    1 TBSP Coconut aminos

                    Cut or mince garlic and set aside.

                    Rinse Lentils well.

                    Wash and Chop veggies.

                    Cook lentils according to Package.

                    Add bone broth, onion, celery, zucchini in a pan, simmer until cooked.

                    Cook Mushrooms separate so you can drain off the water in the pan.

                    Add cooked lentils and garlic and the spices.

                    Add vinegar and coconut aminos, mix well and serve.

                    Tips:

                    Spices and herbs should not be cooked with the rest of the ingredients so you don’t lose the nutrients through heat.  Always finish your dish then add spice to remain freshness and get maximum nutrient density.

                    Gluten Free Penne Pasta made from Green Lentils-Meatless Meal Idea! High in Protein

                    by

                      Brussel Sprout Penne Pasta
                      Gluten Free, Vegan
                      Happily Serves 2

                      ALL ORGANIC INGREDIENTS

                      1 Cup Brussel Sprouts
                      1 Cup Penne Pasta
                      2 TBSP Olive oil or Avocado Oil
                      2-3 TBSP Lemon Juice
                      1-2 tsp Sea Salt
                      1/8 Red Onion
                      1 Garlic Clove
                      1 Green Onion
                      1 tsp Minced Onion

                      Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
                      Air fry 7 minutes or Bake 15 minutes.
                      Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
                      Cook Red onion 5-7 minutes (this is easier on digestion)
                      Add all ingredients together.
                      You can serve warm or as a cold pasta