Healthy with Jodi

Main Dishes

Tuna Stuffed Tomatoes! Delicious! Skip the rice, get all the clean protein!

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    Tuna Stuffed Tomatoes 

    Gluten Free, Keto Friendly, Dairy Free

    Happily serves 1

    ALL ORGANIC INGREDIENTS 

    4 oz Tuna

    2 Vine Tomatoes 

    1 TBSP Vegan Mayo

    1 TBSP Balsamic Vinegar 

    1 TBSP Lemon Juice

    1 TBSP Sunflower Oil

    1 Garlic Clove

    1 Green Onion 

    1 Celery Stalk

    1/8 Cup Yellow Onion

    Sea Salt

    Optional: 1/4 Cup Vegan Cheese (SO Delicious brand)

     

    Cut Garlic, let sit 5 minutes.

    Dice celery and onions. 

    Cut Tomatoes in half, scoop out seeds. 

    Mix all ingredients together except cheese.

    (do not drain off the water in the tuna can if you are not using fresh tuna, That’s where the omega settle, kind of like the peanut butter jar)

    Spoon in the mix into the tomatoes, top with cheese.  

    Bake at 400 for 7-10 minutes, or you can eat it cold.

    Homemade Sushi! Simple, clean, easy eating!

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      Homemade Sushi

      Gluten Free

      Happily serves 1

       

      ALL ORGANIC INGREDIENTS 

      4 oz Salmon

      2 oz Almond Cream Cheese

      1 Cucumber

      Optional: 1 handful sprouts

       

      Peel Cucumber, slice.

      Use an apple corer to punch out the center of cucumbers. 

      Divide Cream Cheese

      Slice Salmon into about 8 pieces.

      Add dab of cream cheese, roll salmon and add to the center of cucumber.

      Add Sprouts on top.

      Chicken Stuffed Portobello-Grain Free!

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        Chicken Sausage Stuffed Portobello 

        Gluten Free, Dairy Free

        Happily Serves 1

        ALL ORGANIC INGREDIENTS 

        1 Chicken Sausage 

        1 Portobello Mushroom

        1 Jalapeño 

        1 Bell Pepper or 3 mini tri color sweet peppers

        1/2 Zucchini 

        Handful Cilantro

        1/8 Cup Parsley

        1 Garlic Clove

        1 Green Onion

        Himalayan Sea Salt

        1 TBSP Ginger Lime Coconut Aminos

        1 TBSP Avocado Oil

        Optional: Coconut Cheese (SO Delicious Brand)

         

        Wash Mushroom well, remove stem.

        Dice or press Garlic, let sit 5 minutes.

        Chop cilantro, parsley, peppers, zucchini, and green onion.

        Air fry chicken sausage (or bake/grill) for about 5 minutes.

        Mix all ingredients together and fill Portobello mushroom.  

        Bake 10 minutes or Airfry 5 mins.  Add chicken and cheese and bake 2-3 minutes more or until Cheese is melted.

        Egg Stuffed Bell Pepper-Air Fried, super easy!

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          Egg Stuffed Bell Pepper

          Dairy Free, Gluten Free

          Happily serves 1

           

          ALL ORGANIC INGREDIENTS 

          1 Bell Pepper

          1 Egg

          1/2 Zucchini 

          1 Green Onion

          Handful Cilantro 

          1/8 Cup Parsley 

          Sea Salt

          Optional: Vegan Cheese (I used So Delicious coconut milk cheese)

          Wash Veggies. Cut top off Bell Pepper and remove seeds.

          Chop zucchini, green onion, parsley and Cilantro. 

          Mix all together and add egg.

          Fill Bell Pepper, add to air fryer or oven.

          Stir half way through.  Poke to make sure the egg is cooked before topping it with cheese for the last minute or two.

          Slice in half to serve.

          Stuffed Acorn Squash! Airfried-Easy!!

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            Stuffed Acorn Squash 

            Gluten free 

            Happily serves 1

            ALL ORGANIC INGREDIENTS 

            1 Acorn squash 

            1 Chicken sausage 

            1 Zucchini 

            1 Green onion 

            1/8 Cup Parsley

            1/8 Cup Yellow Sweet Onion 

            Sea Salt

            Optional: Top with Vegan Cheese

             

            Wash Squash well.  Cut Acorn Squash in half, scoop out seeds. 

            Spray with Coconut or avocado oil, place in air fryer or oven for about 15 minutes while you prep other food.  

            Cut Chicken Sausage in half, cook for 5 mins in Air fryer, then remove from heat.

            Cut/chop zucchini, onions and parsley.  

            Mix all ingredients together and fill acorn squash and bake or air fry for about 10 minutes.  Salt when done.

            Optional: Top with Cheese the last few minutes of baking.

            Avocado Sweet Potato Brownies! Gluten Free and Guilt Free!

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              Avocado Brownie Bites

              Dairy Free, Gluten Free

              Happily serves 12 (2 mini Muffins)

              ALL ORGANIC INGREDIENTS

              ½ Cup Sweet Potato 

              1 Avocado

              2 Eggs

              1/4 Cup Honey

              2 TBSP Coconut Oil

              3 TBSP Coconut Flour

              1/3 Cup Raw Cacao Powder

              1 ½ tsp Baking Soda

              ¼ tsp Himalayan sea salt

              Optional: 1/3 Cup Dairy Free Chocolate Chips 

               

              Preheat oven to 350 °

              Bake or boil Sweet Potato and smash or blend well.

              Spray Mini Muffin Pan with Coconut oil.

              Place all of the ingredients in food processor, except for the chocolate chips.

              Blend just until smooth.

              Spoon into mini muffin tin.

              Sprinkle tops with mini-chocolate chips.

              Zucchini Egg Boats

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                Zucchini Egg Boats

                Gluten Free, Grain Free

                Happily serves 2

                  

                ALL ORGANIC INGREDIENTS 

                1-2 Eggs

                1 Chicken Sausage 

                1 Green Onion

                Handful Cilantro 

                1 Zucchini 

                1 tsp Minced Garlic or 1 Fresh Garlic clove

                Sea Salt

                Optional: 1 Jalapeño or Hatch green chili

                 

                Slice Zucchini Long ways, about 4 strips per serving.  

                Chop the rest of the zucchini for egg mixture.

                Chop cilantro.

                Slice green onion.

                Slice/dice chicken sausage.

                Add to a bowl, stir together with garlic.  

                Add eggs, hand stir all all together.

                Line the muffin tin or cup with zucchini strips. You can cross cross them or lay them next to each other.

                Pour in the egg mixture.

                You can omit the eggs if you are allergic and add 1/2 Cup Vegan Cheese.

                Bake for about 20 mins or until ages are cooked.

                Serve hot.

                Spicy BBQ Meatballs & Bell Peppers

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                  Spicy BBQ Meatballs and Veggies 

                  Gluten Free

                  Happily serves 1

                  ALL ORGANIC INGREDIENTS 

                  4-6 Chicken Meatballs

                  1/2 Red Bell Pepper

                  1/2 Yellow Bell Pepper

                  1/2 Orange Bell Pepper

                  1/4 Yellow sweet Onion

                  1 TBSP Parsley

                  1 Garlic Clove

                  2 TBSP Spicy Korean BBQ Sauce

                   

                  Cut/press Garlic Clove, let sit for 5 minutes.

                  Cut meatballs in bite size pieces.

                  (4 for Women, 6 for Men, 3 for Kids) I used Costco Organic Meatball.

                  Wash and Chop Parsley.

                  Chop Onion.

                  Dice Bell Peppers.

                  Air fry or Bake/Roast peppers and meatballs for about 5-7 mins.  You can eat the bell peppers raw if you don’t want them warm.

                  Combine all ingredients with BBQ sauce (I got mine at Sprouts).

                  Serve warm or cold for leftovers.

                  KALE YEAH!!! Finally an easy & Yummy KALE recipe

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                    Chicken Sausage w/Quinoa & Kale 

                    Gluten free, Dairy free

                    Happily serves 2

                    ALL ORGANIC INGREDIENTS 

                    2 Chicken sausages 

                    1 Cup TriColor Quinoa + 1 Cup Bone Broth

                    1/2 Cup Salsa

                    2 Cups Kale 

                    1 Garlic Clove 

                    2 TBSP Avocado oil 

                    1/4 Cup Parsley

                    1/4 Cup Cilantro 

                    Himalayan Sea Salt

                    Vegan Option: Replace Meat with a Bean of your choice (pinto beans shown above)

                     

                    Cut or mince garlic clove, let sit 5 minutes.

                    Cook sausage about 5 in air fryer or convection oven. Cut into bite size pieces.

                    Cook Quinoa in bone broth about 10 minutes, remove from heat.

                    Chop Parsley and Cilantro.

                    Wash Kale well, cut into small strips. Steam in a skillet with a little water.

                    ***Drain off Water from the Kale (you can substitute Spinach and follow the same directions.)

                    Combine all ingredients.  This salad can be served warm or cold.

                    Fresh Shrimp Cucumber Salad

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                      Fresh Shrimp Cucumber Salad

                      Gluten Free, Dairy Free

                      Happily Serves 2

                      ALL ORGANIC INGREDIENTS 

                      10 oz Baby Shrimp

                      1/2 Cup Tri color Quinoa 

                      1/2 Cup Salsa

                      2 Green onions

                      1/4 Cup Red Onions

                      1 Cucumber 

                      Handful Cilantro 

                      1 garlic clove

                       

                      Cook Quinoa according to package (I use 1to1 ratio of bone broth to quinoa and cook for 10 mins to leave it somewhat crunchy instead of mushy).

                      Cut or mince garlic, let sit 5 minutes.

                      Rinse, drain and dry off Shrimp.

                      Wash all veggies, dry off.

                      Peel cucumber and dice.

                      Slice green and red onions.

                      Mix all ingredients together and enjoy cold!

                      Salsa is optional but gives it a kick.  

                      *substitute:

                      2 TBSP Avocado oil and 2 TBSP Balsamic Vinegar