Healthy with Jodi

Main Dishes

Veggie Pasta Salad…Gluten Free, Grain Free!

by

    Veggie Pasta
    Vegan, Gluten Free, Grain Free
    Happily serves 4

    ALL ORGANIC INGREDIENTS

    1 Yellow Squash
    1 Zucchini
    2 Cup Brussel Sprouts
    2 TBSP Hemp Seed Oil
    2 TBSP Lime or Lemon Juice
    1-2 tsp Red Pepper flakes
    2 TBSP Coconut Aminos
    1 tsp Himalayan Sea Salt

    Cut bottom stem of Brussel sprouts. Quarter Brussel sprouts, wash after cut, check for dirt.
    Spiralize squash and zucchini.
    In a separate bowl, spray Brussel sprouts with coconut or avocado oil and sprinkle salt on them. Steam or air fry the Brussel sprouts for about 5-7 mins. Check to make sure they don’t burn.
    Transfer to bowl, then air fry zucchini & Squash for 3 mins, not more so they stay crunchy.
    Mix oil and spices together and toss all veggies.
    Serve hot or refrigerate and serve as a cold salad, it’s great both ways!

    Creamy Cauliflower Avocado Soup

    by

      Creamy Cauliflower Avocado Soup

      Vegan option, Gluten Free
      Happily serves 4

      ALL ORGANIC INGREDIENTS

      2 Cauliflower heads or 4 Cups Cauliflower rice
      6 Cups Bone Broth (Veggie Broth if Vegan)
      1/2 Cup Raw Cashews
      4 TBSP Sesame seeds or tahini
      1 Avocado
      2 TBSP Coconut Oil
      1 Sweet Yellow Onion
      4 Garlic Cloves
      1/4 Cup Parsley
      Himalayan Sea Salt

      Soak Cashews 1-4 hours, drain water and rinse.
      Cut or press garlic, let sit 5 minutes.
      Chop Parsley, cauliflower and onions.
      Sauté garlic & onions until they are translucent.
      Pour in 6 cups of Bone Broth in your stock pot.
      Add cauliflower, cashews and sesame seeds.
      Bring it to a boil.
      Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
      Let cool and transfer to a high powered blender.
      Add avocado and blend until smooth.
      Season to taste with the salt and pepper.
      Garnish with chopped parsley

      If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

      Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

      by

        Spiralized Zucchini Brussel Sprout Salad
        Gluten Free, Vegan, Low Carb
        Happily Serves 2 ALL ORGANIC INGREDIENTS

        1 Cup Kidney beans
        1 Cup Brussel Sprouts
        2 Cups Zucchini and/or Yellow Squash
        1-2 Garlic Cloves
        1 Green Onion
        2 TBSP Avocado Oil
        1 tsp Minced Onion
        Himalayan Sea Salt
        1-2 tsp Turkey Spices

        Cut Garlic and let sit 5 minutes
        Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
        Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
        Soak and rinse beans, if using canned beans, wash and drain well.
        Combine all ingredients and mix well.

        This contains lots of fiber, so half this recipe is a great serving size.

        Avocado Leek Salad! Clean, Alkalizing, Dairy Free, Gluten Free

        by

          Avocado Leek Salad
          Vegan, Gluten Free
          Happily serves 2


          ALL ORGANIC INGREDIENTS

          1 Avocado
          2 TBSP Avocado Oil
          2 Cups Leeks
          1 Cup Kidney Beans
          1 Garlic Clove
          1-2 TBSP Lemon Juice
          Himalayan Sea Salt
          1 tsp minced onion

          Cut Garlic and let sit 5 minutes.
          Cut down the center of the leek, they can collect dirt there. Wash well.
          Dice and air fry for about 5 minutes.
          Soak and cook Kidney beans. IF using a can, rinse and drain.
          Dice Avocado.
          Add Lemon juice, and spices and mix all well.

          Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.

          Mac & Cheesy Quinoa & Cauliflower

          by

            Mac & Cheesy  Quinoa Cauliflower
            Vegan, Grain Free, Gluten Free
            Happily Serves 2

            ALL ORGANIC INGREDIENTS

            1 Cup Quinoa
            1 Cup Cauliflower or Broccoli
            2 Cups Bone Broth
            1/2 Cup water
            1/2 Cup Nutritional Yeast
            1 tsp garlic
            1 tsp minced onion
            Himalayan Sea Salt

            Rinse and Cook Quinoa about 10-15 mins in the bone broth.

            Steam cauliflower/Broccoli in a separate pan, drain off the water.
            Add the water and Nutritional yeast to the quinoa. Mix well.
            Add cauliflower/broccoli and spices.
            Stir and add cracked pepper if desired.

            Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

            by

              Black Tahini Beet Dip
              Vegan, Gluten Free
              Happily Serves 2

              ALL ORGANIC INGREDIENTS

              2 Cooked Beets
              ¼ Cup Black Tahini
              2 TBSP Lemon juice
              2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
              ½ tsp Himalayan Sea salt
              1-3 TBSP water

              Wash, peel and bake Beets, or buy baby beets already prepared.
              Add Black tahini, lemon juice, maple butter,and salt to the food processor.
              Blend until smooth.
              Add water in 1 Tbsp. increments until desired consistency is achieved.

              Creamy Coconut Garlic Quinoa & Beans

              by

                Creamy Coconut Garlic Quinoa and Beans
                Gluten Free, Dairy Free, Vegan
                Happily serves 3-4

                ALL ORGANIC INGREDIENTS
                1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
                2 TBSP Avocado Oil
                1 Cup Coconut Cream
                ½ Cup Chicken Bone Broth
                1 tsp Garlic
                2 tsp Italian seasoning
                ½ Cup Vegan Cheese
                1 Cup Green Beans
                1 Cup Kidney Beans

                Press or cut garlic, let sit 5 minutes.
                Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
                In a skillet heat Avocado oil and sauté the green beans, kidney beans.
                In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
                Add the Kidney Beans and green beans.

                Serve over zucchini pasta if desired.

                Creamy Coconut Garlic Chicken

                by

                  Creamy Coconut Garlic Chicken
                  Gluten Free, Dairy Free
                  Happily serves 4-6

                  ALL ORGANIC INGREDIENTS
                  1½ Pounds Chicken breasts or thighs
                  2 TBSP Avocado or Coconut Oil
                  1 Cup Coconut Cream
                  ½ Cup Chicken Bone Broth
                  1 tsp Garlic
                  1 tsp Italian seasoning
                  ½ Cup Vegan Cheese
                  1 Cup Swiss Chard

                  Thinly slice chicken.
                  Press or cut garlic, let sit 5 minutes.
                  In a cast iron skillet, add Avocado oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
                  Remove chicken and set aside.
                  Add the Coconut cream, Bone broth, garlic, italian seasoning, and cheese.
                  Whisk over medium high heat until it starts to thicken.
                  Add the Swiss chard and let it simmer until it starts to wilt.
                  Add the chicken in and stir.
                  Serve over zucchini pasta or with a side of veggies.


                  Air Fried Spring Rolls

                  by

                    Air Fried Spring Rolls
                    Vegan, Gluten Free
                    Happily serves 4


                    ALL ORGANIC INGREDIENTS
                    8 Spring wrappers
                    2 Cups mixed veggies (broccoli, cabbage, onions)
                    2 TBSP Coconut aminos
                    Avocado oil Spray
                    Sea Salt
                    1/4 Cup water (for Rice paper)
                    Optional: Can add shredded chicken or turkey.

                    Chop/Slice veggies. Stir fry or steam veggies about 3-5 minutes in a cast iron skillet.
                    Add Coconut Aminos.
                    Follow Rice paper wrap instructions
                    Lay out one rice roll paper and spoon some mixture onto the paper. Veggies and or meat should be warmed/cooked.
                    Fold in the sides and roll up.
                    Spray the spring rolls with avocado oil spray and place in the air fryer basket. Do not let the rolls touch each other.
                    Air Fry at 375 for about 5-8 minutes.

                    Quinoa Broccoli “Rice” Bowl-Gluten Free! Meatless meal idea.

                    by

                      Quinoa Broccoli “Rice” Bowl
                      Vegan, Gluten Free
                      Happily serves 2

                      ALL ORGANIC INGREDIENTS

                      1 Cup Rinsed Quinoa
                      1 Cup Bone Broth
                      1 Cup Broccoli Rice
                      1 TBSP Avocado Oil
                      1 TBSP Lemon Juice
                      2 Garlic Cloves
                      1 tsp minced onion or 1/4 cup yellow onion
                      1 tsp Himalayan Sea Salt

                      Rinse and drain Quinoa.
                      Heat Bone broth and add quinoa. Slow simmer about 10-15 minutes depending on how crunchy you prefer.
                      Steam Broccoli 3-5 minutes.
                      Add Avocado oil, lemon juice and spices together with the broccoli and quinoa.

                      Add extra Veggies for more fiber or use as filling for a stuffed Bell pepper.