Healthy with Jodi

Meatless Meals

Quinoa Quiche

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    Quinoa Quiche

    GF, Paleo

    Happily serves 2

    ALL ORGANIC INGREDIENTS

    3/4 Cup sprouted tricolor quinoa, rinsedquinoa

    1 1/2 Cup bone broth (for cooking quinoa)

    2 free range eggs, lightly beaten

    2 Cups broccoli, finely diced

    1 Cup yellow onion, finely chopped

    1 garlic clove, minced

    1 1/2 Cup Vegan cheese

    1/2 tsp paprika

    Crushed red pepper to taste (optional)

    Preheat oven to 350, spray muffin tins with coconut oil.

    Cook quinoa according to directions, do not over cook, let cool

    Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

    Herb Potato Salad – Served Warm or Cold

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      Herbed Potato Salad

      Vegan, GF, Vegetarian

      Happily Serves 4

      ALL ORGANIC INGREDIENTS

      1 lb.Organic baby potatoes or fingerling potatoes

      2 garlic cloves, minced

      ½ Cup Whole grain mustard

      ¼ – ½ C Avocado oil

      1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

      2 – 3 TBSP Capers, drained, finely chopped

      Sea salt and pepper to taste

      Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

      Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.

       

      Spaghetti Squash Chow Mein

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        Spaghetti Squash Chow Mein

        GF, Vegan, Paleo

        Happily Serves 6-8

        ALL ORGANIC INGREDIENTS

        1 Spaghetti squash
        1/4 cup Coconut Aminos
        3 Garlic cloves, minced
        1 TBSP Coconut sugar
        2 tsp freshly grated ginger
        1/4 tsp white or black pepper
        2 TBSP Avocado oil
        1 Diced yellow onion
        3 Celery stalks
        2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

        Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
        Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
        In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
        Heat avocado oil in a large cast iron skillet over medium high heat.
        Add onion, celery, stirring often, steam for no more than 3 mins.
        Stir in cabbage until heated.  This should take no more than 7 mins total.
        Stir in spaghetti squash and “soy” sauce mixture until well combined.

        Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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          Black Bean Lentil & Quinoa Salad

          w/Cumin-Lime Dressing

          Vegetarian, Gluten free, Vegan
          Happily serves 6

          quinoa salad

          ALL ORGANIC INGREDIENTS

          1 Cup dry lentils or Quinoa (or 1/2 Cup each)

          2 Cup Black beans (if using canned, rinse well)

          1 Red bell pepper

          1/2 Red onion

          3 Green onion stalks

          1 Yellow Zucchini

          Bunch of cilantro to taste, stems removed

           

          Dressing

          1/4 Cup Lime juice

          2 TBSP Avocado or olive oil

          1 tsp dijon or flavored mustard

          1-2 Garlic cloves

          1 tsp Cumin

          1/2 tsp Oregano

          1/8 tsp Himalayan Sea salt

          Optional: chipotle powder, chili powder, pepper

           

          Cook lentils according to package directions, leaving firm not mushy. Drain.

          Cut or mince Galice, let sit 5 minutes.

          While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

          Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

          In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

          Add the dressing.  Add cilantro, and lightly toss.

          Serve or chill covered in the fridge for at least an hour.

           

          Cowboy Salsa

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            Vegetarian, Gluten Free

            Happily serves 8-10

             

            ALL ORGANIC INGREDIENTS

            1/2 Cup Avocado oil

            1-2 TBSP Raw Coconut sugar or Monk Fruit

            1/3 Cup Coconut vinegar

            1 tsp Chili powder

            1 tsp Himalayan Sea salt

            1 Cup black-eyed peas or Kidney beans

            1 Cup black beans

            1 Cup Aduki Beans

            1 Yellow Onion

            2 Green Onions

            2 Garlic Cloves

            1 diced Green bell pepper

            1 diced Red bell pepper

            1 diced Yellow bell pepper

             Handful chopped cilantro

            2 TBSP Lime juice

            Optional: 1/4 Cup Jodi’s Salsa

            Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

            Combine beans, red onion, and bell peppers.  Stir in cilantro.

            Cover and chill at least 1 hour or overnight to blend flavors.

            Serve chilled or at room temperature.