Healthy with Jodi

Meatless Meals

Root Veggie Soup

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    Rutabaga Parsnip Soup

    Vegan, Gluten Free

    Happily serves 4

    Allium

    ALL ORGANIC INGREDIENTS

    1 Cup Yellow Squash

    2 Garlic Cloves

    1 Cup Rutabaga

    1 Cup Parsnip

    1 Cup Turnip

    1 Yellow onion

    1 Can (14oz) Coconut Cream

    1 Cup Vegetable or Bone broth

    ½ tsp Nutmeg

    1 tsp Thyme

    1 tsp Sea salt

    ½ tsp Black or White pepper

    Cut garlic and let sit 5-10 mins.

    Cube/dice squash, parsnip, turnip and rutabaga.

    Spray with coconut oil and airfry 10-15 minutes or until desired texture.

    Sauté onion and garlic until soft and caramelized.

    Shake the coconut cream before opening, then add the coconut cream and broth.

    Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

    Cashew Crusted Cabbage Steaks

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      Vegan, Gluten Free

      Happily serves 4

      Avocado oil

      ALL ORGANIC INGREDIENTS

      1 Whole Purple Cabbage

      ALMOND BUTTERMILK:

      1 Cup Almond Milk

      1 TBSP Lemon juice or coconut vinegar 

      CRUST:

      1 Cup Cashews

      1 tsp Sea Salt

      1/4 tsp Cayenne pepper

      3/4 tsp Garlic powder

      1 tsp Smoked Paprika

      Optional: 1 tsp Curry or turmeric powder

      First mix almond milk and lemon juice and set aside.

      Cut cabbage into 1 inch rounds and air fry for 4-5 minutes.

      Chop cashews. Add salt, cayenne pepper, garlic powder, curry powder, paprika to the food processor.

      Mix until semi-fine.

      Dip both sides of the cabbage in the almond buttermilk.

      Sprinkle the nut mix and spray avocado oil to help them crisp up.

      Air fry about 5 minutes.

      Avocado Mousse w/fresh mint

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        Vegan, Gluten free

        Happily serves 2

         Drinks

        ALL ORGANIC INGREDIENTS

        1 Avocado

        1/4 Cup Raw Cacao Powder

        1/4 Cup Coconut cream or milk (can sub almond or hemp milk)

        1 TBSP Monk fruit

        Fresh mint Leaves

        dash sea salt

        Optional:

        1 tsp vanilla

        Top with mint

        Add ingredients to the food processor.

        Add more milk if you like a thinner consistency.

        Chill and enjoy.  You can put it in the freezer for about 25-30 minutes for a frosty treat.

        Egg facts-did you know….?

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          Can we all agree our food supply is going downhill fast if we don’t take action?  Can I suggest getting to know your FARMER instead of your DOCTOR?

          When you are preparing eggs this Easter Season, here are some facts to consider…Look up My JLDFIT YouTube channel and search Egg facts

          And here is a simple recipe if you want a new twist on eggs

          Green Eggs minus Ham

          Dairy Free, Gluten Free,  Keto Friendly

          Happily serves 3

          ALL ORGANIC INGREDIENTS

          6 hard boiled eggs, cooled and peeled

          2 avocados

          ¼ Cup cilantro, finely chopped

          1 TBSP green onions finely chopped

          1-2 TBSP lime or lemon juice

          ½ tsp Himalayan Sea Salt

          1 tsp Red pepper flakes

          Chili powder and/or paprika

          Cut eggs in half and remove yolks

          Smash yolks and avocados together

          Stir in cilantro, chives, lime/lemon juice, salt, and red pepper flakes

          Spoon into egg white shells

          Sprinkle with chili powder and/or paprika

          Chill until serving

          Lentil Mushroom Stew. Meatless meal idea

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            Lentil Mushroom Stew

            Vegan, Gluten Free

            Happily serves 2-3

            ALL ORGANIC INGREDIENTS

            3/4 Cup Lentils

            2 1/2 Cup Bone broth

            1/2 Yellow onion

            2 Garlic cloves

            1 Cup Mushrooms

            1/2 Cup Zucchini

            1/4 Cup Celery

            1 tsp Thyme

            1/2 tsp Sage

            3/4 tsp Sea Salt

            1/4 Cup Red Wine or 1 TBSP Balsamic Vinegar

            1 TBSP Coconut aminos

            Cut or mince garlic and set aside.

            Rinse Lentils well.

            Wash and Chop veggies.

            Cook lentils according to Package.

            Add bone broth, onion, celery, zucchini in a pan, simmer until cooked.

            Cook Mushrooms separate so you can drain off the water in the pan.

            Add cooked lentils and garlic and the spices.

            Add vinegar and coconut aminos, mix well and serve.

            Tips:

            Spices and herbs should not be cooked with the rest of the ingredients so you don’t lose the nutrients through heat.  Always finish your dish then add spice to remain freshness and get maximum nutrient density.

            Artichoke Hummus-great idea for those low in iron

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              Artichoke Hummus

              Vegan, Gluten Free

              Happily Serves 6

              Arab cuisine

              ALL ORGANIC INGREDIENTS

              2 Cups Garbanzo Beans

              1 Cup  Artichoke Hearts (save brine)

              Save 1/2 Cup of Brine from Artichokes

              1 Jalapeño

              Handful Parsley (about 1/4 Cup)

              2 Green Onions

              1 Garlic Clove or 1/2 TBSP Minced Garlic 

              1 tsp Minced Onion

              1 TBSP Himalayan Sea Salt

              2 TBSP Avocado  Oil

              2 TBSP Lemon Juice

              Soak and Cook Beans. If using Cans, rinse well.

              Add all ingredients to the food processor and blend until smooth. 

              You can use more or less Brine depending on the consistency you want.

              Gluten Free Penne Pasta made from Green Lentils-Meatless Meal Idea! High in Protein

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                Brussel Sprout Penne Pasta
                Gluten Free, Vegan
                Happily Serves 2

                ALL ORGANIC INGREDIENTS

                1 Cup Brussel Sprouts
                1 Cup Penne Pasta
                2 TBSP Olive oil or Avocado Oil
                2-3 TBSP Lemon Juice
                1-2 tsp Sea Salt
                1/8 Red Onion
                1 Garlic Clove
                1 Green Onion
                1 tsp Minced Onion

                Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
                Air fry 7 minutes or Bake 15 minutes.
                Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
                Cook Red onion 5-7 minutes (this is easier on digestion)
                Add all ingredients together.
                You can serve warm or as a cold pasta

                Chick Pea Stuffed Tomatoes

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                  Chick Pea Stuffed Tomatoes

                  Vegan, Gluten Free

                  Happily Serves 2

                  Condiments

                  ALL ORGANIC INGREDIENTS

                  1 Cup Chick Peas (Garbanzo beans)

                  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

                  1/4 Cup Chopped Dill Pickles (or Relish)

                  (You can sub cucumber if you don’t like pickles or watching sodium)

                  Cut tomatoes in half.

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

                  Chop Celery.

                  Mix all ingredients together, Option to Stuff Tomato or Lettuce Wrap it!

                  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.


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