Healthy with Jodi

Meatless Meals

Cabbage Salsa Slaw

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    Cabbage Salsa Slaw

    Vegan, Gluten free, Paleo

    Happily serves 6

    ALL ORGANIC INGREDIENTS 

    Half head purple cabbage 

    Half head green cabbage

    1/2 Red onion 

    1/2 Yellow onion

    1/4 Cup Cilantro 

    1 Avocado 

    1 Green Onion

    1/2 Cup  Lemon or Lime Juice

    1/2-1 Cup Salsa 

    1/2 TBSP Himalayan sea salt

     

    Shred Cabbage.  Steam 7 minutes.

    Chop Cilantro and onions.

    Dice Avocado and mix with Salsa and lemon juice.

    Toss all ingredients Together.

    Serve as fish taco filling or use a side dish or add meat and make it your main dish.

    Mushrooms!!! Medley of flavors…Keto Style!

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      Kale Mushroom Pepper Medley

      Vegan, Gluten Free, Keto

      Happily Serves 1

      ALL ORGANIC INGREDIENTS 

      2 Cups Kale Or Spinach 

      1/2 Cup Sweet Bell peppers

      1/2 Cup Mushrooms

      2 TBSP Olives

      2 TBSP Avocado Oil

      2 TBSP Lemon Juice or Balsamic Vinegar 

      Sea Salt

      1 Garlic Clove

      1/2 TBSP Minced Onions

       

      Cut Garlic, let sit 5 minutes 

      Cut Bell Peppers into bite size pieces.

      Wash and Stem Kale/spinach for about 1 minute or until it becomes bright green.  Quickly remove from heat, drain off all the water.

      Wash mushrooms well, dice and stem about 5 minutes.  Drain off water.

      Toss all ingredients together.  Serve warm or cold.

      Pumpkin Quinoa Walnut Salad

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        Pumpkin Quinoa & Cabbage Salad

        Gluten Free, Vegan 

        Happily serves 2

        ALL ORGANIC INGREDIENTS 

        1 Cup Pumpkin (or winter squash) 

        1 TBSP Sunflower oil 

        Himalayan sea salt 

        1/2 Cup Quinoa 

        A handful of parsley leaves 

        1 Cup Red cabbage

        1 Cup Green Cabbage

        1/4 Cup Red onion

        2 Tbsp Walnuts

         

        Dressing

        2 TBSP Sunflower oil 

        2 TBSP Balsamic vinegar (I use Queen Creek Olive Mill)

        Dash cinnamon 

        1 tsp Maple syrup extract 

        1 tsp Stevia or Monk Fruit 

        Slice squash and Bake in the oven for 20 minutes, or until golden. 

        Cook Quinoa. (One cup broth or water to one cup Quinoa for about 10 mins)

        Combine the pumpkin with the quinoa, parsley, cabbage and walnuts.

        Combine all of the dressing ingredients then drizzle over the salad.

        Serve while warm or cold. 

        Pumpkin Fat Bombs! Keto snack!

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          Pumpkin Fat BOMBS!

          Gluten Free, Vegan, Keto

          Happily Serves 5 (2 per serving)

          ALL ORGANIC INGREDIENTS 

          1 Cup Coconut Butter

          4 TBSP Pumpkin Purée 

          3 TBSP Coconut Four

          1/4 tsp Maple Extract 

          1 tsp Stevia 

          1 TBSP Pumpkin Pie Spice

          Optional: top with a cashew

           

          Mix all ingredients together.  

          Roll into balls or fill mini muffin tin about 3/4 for serving size.

          Don’t sub the coconut flour, you need it for absorbing the pumpkin.

          Store in fridge or freezer.

          Eggplant Queso-Dairy Free!

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            Eggplant Queso 

            Vegan, Gluten Free

            Happily serves 6

            ALL ORGANIC INGREDIENTS 

            1 Eggplant

            4 TBSP Avocado Oil

            Himalayan Sea salt

            2 Cups Almond milk

            3 TBSP Nutritional yeast 

            1 Garlic Clove

            1 tsp Cumin or Curry Powder

            2 tsp Chili powder

            2 tsp Smoked Paprika

            Optional: Red Pepper flakes 

             

            Roast Eggplant in air fryer for about 5-7 minutes.

            Add All ingredients to a food processor and blend well.  

            Add more milk if you want it thinner. 

            Green chili would be also be a great add on.

            Zucchini Dip-Keto idea. Paleo friendly

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              Zucchini Dip

              Vegan, Keto, Gluten Free

              Happily Serves 8

              ALL ORGANIC INGREDIENTS 

              2 Zucchini 

              2 Garlic Cloves

              ½ Cup of Avocado Oil

              ½ Cup of Pumpkin or Sunflower seeds

              2 TBSP Himalayan Sea Salt

               

              Cut or press Garlic, let sit 5 minutes 

              Chop Zucchini, Quick steam 5 minutes.

              Combine all ingredients and Blend until smooth.

              Overnight Vanilla Walnut Quinoa-Gluten Free!

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                Overnight Vanilla Walnut Quinoa 

                Vegan, Gluten Free

                Happily serves 2

                ALL ORGANIC INGREDIENTS 

                1 1/2 Cup Almond Milk

                1/2 Cup Quinoa

                4 TBSP Chia Seeds

                1 tsp Maple Extract 

                1/4 tsp Almond Extract

                1/4 tsp Vanilla Extract

                Dash Cinnamon 

                Stevia to taste 

                Optional: Top with 1/4 Cup Walnuts in the Morning

                 

                Rinse well.  Cook Quinoa.  You can cook in bone broth to add more protein. (1 to 1 ratio for 10 minutes, remove from heat. Let cool)

                Use Sprouted quinoa. You Can also use the raw seeds, you don’t have to cook it if short on time.

                Separate all ingredients in 2 Mason Jars except Walnuts (can sub and nut here)

                Shake and let sit overnight, add nuts when serving.

                Baba ganoush-My New Favorite!!! Gluten free and Keto Friendly not to mention DELICIOUS

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                  Baba ganoush

                  (Eggplant Hummus)

                  Vegan, Paleo, Gluten Free, Keto Friendly

                  Happily serves 4

                     

                  ALL ORGANIC INGREDIENTS 

                  1 Eggplant

                  2 Green onions 

                  1 TBSP Capers

                  1 Garlic Clove

                  1 Jalapeño 

                  2 TBSP Lemon Juice

                  4 TBSP Avocado Oil

                  Sea Salt

                   

                  Roast Eggplant in strips about 10-15 minutes on 350 in convection oven or air fryer.

                  Wash and chop veggies. 

                  Add All ingredients to food processor, blend well. 

                  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.

                    National Pina Colada day??? I got you covered!

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                      Pina Colada Green Ginger Refresher

                      Dairy Free, Gluten Free, Vegan

                      Happily Serves 2

                       

                      1 Tbsp Fresh ginger 

                      1-2 TBSP Lemon or lime Juice

                      1 Cup Coconut Milk 

                      1 1/2 Cup Frozen Pineapple

                      1 Small frozen banana (optional)

                      2 Cups Spinach

                      1/2 Cup water (to thin to desired consistency )

                      1/2-1 tsp Cinnamon 

                      Stevia or 1 TBSP Raw honey

                       

                      **Steam Spinach first! Drain off the water and then add to vitamix.  

                      Do not eat it raw***

                      Add all ingredients to blender and blend on high until completely smooth.  Add water until desired thickness. 

                      *Important Notes

                      *For spinach (and kale)if it fresh, then quick steam it, drain off the water then add it to the recipe. You can bag the rest and keep it in the freezer, or buy chopped frozen spinach instead.  Do not eat raw spinach or Kale as it is not in the a digestible form, it most likely will cause bloating if raw.  Heat needs to be added to break down the outer cell membrane.  Steam it till it is bright green then quickly remove heat and it’s ready.  about 1-3 mins tops depending on how thick the vein is. 

                      Optional banana:

                      **If you are watching your sugars/glucose levels, omit the banana and use banana extract if you want the flavor but not extra carbs.