Healthy with Jodi

Main Dishes

Tuna Fish made for Adults! Easy to assemble “kits” for meal prep

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    Tuna Fish 

    Gluten Free, Dairy Free

    Happily serves 2

     American cuisine

    ALL ORGANIC INGREDIENTS

    8 oz White Albacore Tuna

    2 TBSP Vegan Mayo

    1 TBSP Lemon Juice

    2 tsp Dill Weed

    1 tsp Sea Salt

    1 tsp Garlic

    1 tsp Minced Onion

    1/4 Cup Celery

    1/8-1/4 Cup Chopped Dill Pickles (or Relish) depends on your preference 

    Optional: Stuff Tomato with Tuna filling or Lettuce Wrap

    If you do use a tomato, Cut in half.

    Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

    Chop Celery

    If you are using canned Tuna, make sure it’s WILD!

    DO NOT DRAIN the liquid (omegas), mix in with the fish and other ingredients.

    Serve to your liking.  You can use celery to dip in it, add it to flax crackers, wrap in lettuce or stuff a tomato or pepper.

    Taco “Meat” for Vegans!

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      Vegans like Tacos too!  Here is your option to enjoy the texture and all the flavor and spices you love! 

      Articles

      Gluten Free

      Happily Serves 2

      ALL ORGANIC INGREDIENTS

      2 Cups Jack Fruit

      1/2 Cup Jodi’s Homemade Ketchup (you can add more spice to make it more of a bbq flavor)  

      Optional:

      1/4-1/2 Cup Bone broth to slow cook or use vegetable stock

      Shred Jackfruit and slow cook in crock pot on low for 2 hours or heat on stove top.  Add BBQ or ketchup and desired spices.

      Serve in lettuce wraps or veggie stir fry for variety.

      Mac and Cheese!! Tasty, Vegan and Gluten Free!

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        Mac and Cheese Cups
        Vegan, Gluten Free
        Happily Serves 2

        Articles Avocado oil

        ALL ORGANIC INGREDIENTS

        4 oz dry Gluten Free Pasta
        1/4 Cup Almond or Coconut Milk
        1/4 tsp Sea salt
        1 TBSP Nutritional Yeast (optional)
        1/4 Cup Shredded Cheddar Cheese (SoDelicious brand)
        1 TBSP Butter

        Preheat oven to 400.
        Spray a mini muffin or cupcake tin with coconut or avocado oil. Set aside
        Cook Pasta according to instructions, drain completely.
        Add all other ingredients to the pot with the drained pasta.
        Cook over low heat, stirring continuously, until cheese melts.

        Portion into the muffin tins and press each down.
        Bake 20 minutes
        The cups should set up without falling apart.
        Let them cool at least 15 minutes before removing.


        https://amzn.to/2Gx6CRT

         

        Avocado Cucumber Cream Soup

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          Vegan, Dairy Free, Keto 

          ALL ORGANIC INGREDIENTS 

          Happily serves 1

          1 Avocado

          1/2 Cucumber

          2 Celery stalks

          1/4 Cup Lemon juice

          1/4 Parsley

          1/4 tsp Sea Salt or Cilantro Lime Salt 

          Optional:

          Top with Chopped Cucumbers for texture

          Wash and coarsely chop celery

          Peel Cucumber

          Blend all ingredients together.

          Adding Sea Salt will enhance all flavors and provides minerals.

          Chocolate Peanut Butter Breakfast Hummus

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            ALL ORGANIC INGREDIENTS 

            1 Cup Butter Beans

            1/2 Cup Full Fat Coconut Milk

            1 tsp Cinnamon 

            1 tsp Sea Salt

            1/2 Cup Chocolate Peanut Butter

            1/4 Cup Monk Fruit (or Stevia)

            Rinse and drain Butter beans if you aren’t cooking them yourself.  

            Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

            Drain off about 80% of water.

            Add all ingredients to Food Processor and blend well.  

            You can add more Coconut Milk if you want a thinner consistency. 

            *Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

            BBQ Beef

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              BBQ Beef 

              Gluten Free

              Happily serves 16

              coconut oil

              ALL ORGANIC INGREDIENTS 

              1 Boneless beef chuck roast (about 4 pounds)

              3 TBSP Coconut oil, divided

              2 Yellow Onions, chopped

              1 Cup Ketchup

              1 Cup Beef (Bone) broth 

              2/3 Cup Chili Sauce

              1/4 Cup Apple Cider Vinegar

              1/4 Cup Coconut Brown Sugar or Monk Fruit

              3 TBSP Worcestershire Sauce

              2 TBSP Mustard

              2 TBSP Molasses

              2 TBSP Lemon Juice

              1 tsp Sea salt

              1/4 tsp Cayenne Pepper

              1/8 tsp Pepper

              Optional: 1 TBSP Liquid Smoke 

               

              Chop onions.

              In a Dutch oven, brown roast on all sides in 1 TBSP Coconut oil. 

              In a large saucepan, saute onions in 2 TBSP coconut oil until tender. 

              Add remaining ingredients, bring to a boil. 

              Reduce heat; simmer, uncovered, for about 15 minutes, stirring occasionally. 

              Pour over roast. 

              Cover and bake at 325° for 2 hours.

              Turn the roast and bake for 2 more hours or until meat is very tender. 

              Remove roast; shred with a fork and return to sauce.

              Pumpkin Squash Soup-Comfort Food

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                Pumpkin Squash Soup

                Vegan, Gluten Free

                Happily Serves 18

                Food and drink

                ALL ORGANIC INGREDIENTS 

                4 Cups Pumpkin

                32 oz Bone Broth

                1 Zucchini 

                1 Yellow Winter Squash 

                1 Cup Butternut Squash

                1 Cup Almond Milk

                2 TBSP Lemon Juice

                6 TBSP Avocado Oil

                1 TBSP Sea Salt

                1 Garlic Clove or 1TBSP Minced Garlic

                1 Small Yellow Onion

                Handful Parsley

                1/2 TBSP Cumin

                1 tsp All spice

                 

                Cut/Mince garlic, let sit 5 minutes.

                Chop/cut all veggies to bite size or smaller pieces.

                Add all ingredients to crock pot, stir to combine.

                Cook on Low for about 2-3 hours or high about 1-2 hours.  

                Tip: opening the lid adds to cook time, try to avoid checking it.

                Roasted Red Pepper Soup-Comfort food that’s good for you!

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                  Roasted Red Bell Pepper Soup

                  Vegan, Gluten Free

                  Happily Serves 2-3

                  ALL ORGANIC INGREDIENTS 

                  2 Cups Cauliflower 

                  1 Cup Roasted Red/Orange Bell Peppers

                  2 Cups Almond Milk

                  3 TBSP Avocado oil

                  1/2 TBSP Minced Garlic

                  1/2 TBSP Minced Onion

                  1/2 TBSP Sea Salt

                  1/2 TBSP Smoked Paprika 

                  1/4 Cup Reserved Cauliflower 

                  Optional: 

                  1 Hatch Green Chili (more if you want it spicy)

                  Top with 1/4 Cup Broccoli 

                   

                  Roast Bell peppers in the convention oven for 5 minutes.  

                  Roast Cauliflower in oven for 7 minutes. (Riced is easiest, but not necessary).

                  Roast Broccoli 7 Minutes.

                  Put aside 1/4 Cup Cauliflower and 1/4 Cup Roasted Broccoli 

                  Put all ingredients except the broccoli and 1/4 cup riced Cauliflower.  Blend on high until smooth.

                  Add extra riced Cauliflower and broccoli for texture.

                  Add or omit Green Chili depending on spice.  

                  Run on VitaMix for 7 minutes and it will heat to just below 118 degrees.  

                  OR Blend in food processor of blender/vitamix and transfer to Stop top and heat til warm enough to eat, not to boiling as to not destroy nutrients.

                  Mushrooms!!! Medley of flavors…Keto Style!

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                    Kale Mushroom Pepper Medley

                    Vegan, Gluten Free, Keto

                    Happily Serves 1

                    ALL ORGANIC INGREDIENTS 

                    2 Cups Kale Or Spinach 

                    1/2 Cup Sweet Bell peppers

                    1/2 Cup Mushrooms

                    2 TBSP Olives

                    2 TBSP Avocado Oil

                    2 TBSP Lemon Juice or Balsamic Vinegar 

                    Sea Salt

                    1 Garlic Clove

                    1/2 TBSP Minced Onions

                     

                    Cut Garlic, let sit 5 minutes 

                    Cut Bell Peppers into bite size pieces.

                    Wash and Stem Kale/spinach for about 1 minute or until it becomes bright green.  Quickly remove from heat, drain off all the water.

                    Wash mushrooms well, dice and stem about 5 minutes.  Drain off water.

                    Toss all ingredients together.  Serve warm or cold.

                    Pumpkin Quinoa Walnut Salad

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                      Pumpkin Quinoa & Cabbage Salad

                      Gluten Free, Vegan 

                      Happily serves 2

                      ALL ORGANIC INGREDIENTS 

                      1 Cup Pumpkin (or winter squash) 

                      1 TBSP Sunflower oil 

                      Himalayan sea salt 

                      1/2 Cup Quinoa 

                      A handful of parsley leaves 

                      1 Cup Red cabbage

                      1 Cup Green Cabbage

                      1/4 Cup Red onion

                      2 Tbsp Walnuts

                       

                      Dressing

                      2 TBSP Sunflower oil 

                      2 TBSP Balsamic vinegar (I use Queen Creek Olive Mill)

                      Dash cinnamon 

                      1 tsp Maple syrup extract 

                      1 tsp Stevia or Monk Fruit 

                      Slice squash and Bake in the oven for 20 minutes, or until golden. 

                      Cook Quinoa. (One cup broth or water to one cup Quinoa for about 10 mins)

                      Combine the pumpkin with the quinoa, parsley, cabbage and walnuts.

                      Combine all of the dressing ingredients then drizzle over the salad.

                      Serve while warm or cold.