Healthy with Jodi

Meatless Meals

Cabbage Avocado Broccoli Salad

by

    Gluten Free, Vegan

    Happily Serves 4-6

    ALL ORGANIC INGREDIENTS 

    1-2 Avocado

    1/2 Red Cabbage

    2 Cups Broccoli 

    1/4 Red Onion

    1/4 Sweet Yellow Onion

    1/4 Pumpkin Seeds

    1/4 Avocado Oil

    1/8 Cup Lemon Juice 

    1 TBSP Apple Cider Vinegar (or Sub coconut vinegar or red wine vinegar)

    1 TBSP Monk Fruit (can sub coconut sugar)

    1/4 tsp Sea Salt

    Optional: Fresh ground pepper

    Chop/dice Cabbage.  Cook for 8 mins, cool.

    Cook broccoli 7 mins, cool.

    Chop/dice onions, cook for 7 minutes.

    You can cook all these together or separately.  

    Whisk together the sea salt, monk fruit, avocado oil, vinegar, and lemon juice.

    Toss all the ingredients together.  Slice/dice in avocado and mix well.  

    Serve as a cold salad.

    Chocolate Avocado Coconut Cream Mousse

    by

      Vegan, Gluten Free

      Happily serves 2

      ALL ORGANIC INGREDIENTS 

      One Avocado 

      1/4 Cup Coconut Cream

      1/4 Cup Coconut Milk

      1/4 Cup Raw Cacao Powder

      1/8 Cup Monk Fruit

      1/8 tsp Sea Salt

      Optional: Mint leaves or stevia 1/8 cup chocolate chips 

      Add ingredients to food processor and blend until smooth. 

      Add mint leaves if you desire.  

      Add the seed to the container if you have leftovers to help with freshness. 

      Jackfruit Tacos

      by

        Vegan, Gluten Free

        Happily Serves 4

        ALL ORGANIC INGREDIENTS 

        1 Can Jackfruit

        2 TBSP Coconut Aminos

        1 TBSP Lime Juice

        Drain and Rinse Jackfruit. Tear apart like a pulled pork.  Pat dry.

        Heat on stope top til warm.  

        Add coconut aminos and lime juice. Add taco seasoning.

        Wrap in lettuce, top with cauliflower cilantro lime rice & salsa.

        Homemade Taco Seasoning

        4 TBSP Chipotle Powder

        2 TBSP Ground Cumin

        1 TBSP Paprika

        1 TBSP Sea Salt

        1 tsp Cilantro Flakes

        1 tsp Black or White Pepper

        1 tsp Garlic Powder

        1 tsp Onion Powder

        Combine all ingredients and store in a sealed container.

        Notes

        *Use 2 TBSP per pound of ground meat for tacos.

        $7 a jar. Send me a direct message, made to order fresh.

        Fudgy Bean Brownies

        by

          Aduki or Black Bean Brownies

          Gluten Free, Dairy Free

          Happily serves 24

          ALL ORGANIC INGREDIENTS 

          1 1/2 Cups Aduki or Black beans 

          1/4 Cup Raw Cacao Powder

          1/4 Coconut Sugar or Monk Fruit

          1/4 Cup Raw Honey

          1/3 Cup Coconut Oil

          2 Eggs or Egg replaces

          1/4 tsp Himalayan Sea Salt

          1/2 tsp baking powder

          1 tsp Vanilla Extract 

          Optional:

          1/2 Cup Dairy Free Chocolate chips

          Preheat Oven to 350.

          Grease 8×8 pan. I use coconut oil or avocado oil spray.

          Cook beans (I do it in a crock pot for 8-10 hours on low.  You can also use an insta pot) or if you are using from a can, rinse and drain well.

          Mix beans, coconut sugar, honey and room temp coconut oil in the food processor.

          Add Cacao, sea salt, baking powder and vanilla, blend well.

          Add eggs or egg replacer and blend well.

          Stir in chocolate chips by hand.

          Spread in your greased pan (I like my stoneware) and top with extra chips if you want.

          Bake 25-30 Minutes.  

          Let cool.  These taste great chilled as well! 

          Veggie Pie

          by

            Vegan, Gluten Free

            Happily serves 8

            ALL ORGANIC INGREDIENTS 

            CRUST

            1 cup Almond Flour

            ⅓ cup Vegan Butter

            2 TBSP Cold Water

            1 tsp Himalayan Sea Salt 

            SPIRAL

            ½ Cup Pumpkin Puree

            2 Eggplants

            4 Carrots (Rainbow Carrots are Pretty!)

            Small head of Purple Cabbage

            2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

            2 TBSP Avocado oil

            Sea Salt & Pepper

            Optional:

            Balsamic Vinegar

            Preheat oven to 375°. 

            Spray a pie dish with coconut or avocado oil.

            Crust:

            Pulse flour, butter, water and salt in food processor until combined. 

            Remove and use your hands to press it evenly into the bottom and sides of pie dish.

            Spread pumpkin puree evenly over crust.

            Slice thin strips of eggplant and carrot. 

            Slice pieces of cabbage leaves to match the size of the strips.

            To Spiral:

            Roll strips of carrots together and place in the center of the tart. 

            Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

            Drizzle avocado oil over everything and sprinkle with salt and pepper.

            Bake for 45 minutes. Serve Warm

            Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

            Sweet Potato Bowls

            by

              Gluten Free, Dairy Free

              Happily serves 4

              ALL ORGANIC INGREDIENTS 

              1 Sweet Potato

              4 TBSP Butter or Vegan Butter

              1/2 Cup Walnuts or Pecans

              Dash Cinnamon

              Dash Sea Salt

              Monk fruit to sprinkle on top

              Wash and cut sweet potato long ways.  

              Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

              Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

              Add Butter and tops with nuts 

              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.

                Pumpkin Apple Chia Coconut Yogurt

                by

                  Vegan, Gluten Free

                  Happily Serves 6-8

                  ALL ORGANIC INGREDIENTS 

                  20 oz Vanilla Coconut yogurt

                  1 Cup Pumpkin Purée

                  1/2 Cup Apricot Apple sauce

                  1 tsp Cinnamon 

                  3 TBSP Chia Seed

                  Mix and let sit overnight for the seeds to “Gel”.

                  Serve as a dip or as your first meal or snack in the morning.

                  Optional:

                  Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.

                  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.