Healthy with Jodi

Meatless Meals

Roasted Red Pepper Soup-Comfort food that’s good for you!

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Roasted Red Bell Pepper Soup

Vegan, Gluten Free

Happily Serves 2-3

ALL ORGANIC INGREDIENTS 

2 Cups Cauliflower 

1 Cup Roasted Red/Orange Bell Peppers

2 Cups Almond Milk

3 TBSP Avocado oil

1/2 TBSP Minced Garlic

1/2 TBSP Minced Onion

1/2 TBSP Sea Salt

1/2 TBSP Smoked Paprika 

1/4 Cup Reserved Cauliflower 

Optional: 

1 Hatch Green Chili (more if you want it spicy)

Top with 1/4 Cup Broccoli 

 

Roast Bell peppers in the convention oven for 5 minutes.  

Roast Cauliflower in oven for 7 minutes. (Riced is easiest, but not necessary).

Roast Broccoli 7 Minutes.

Put aside 1/4 Cup Cauliflower and 1/4 Cup Roasted Broccoli 

Put all ingredients except the broccoli and 1/4 cup riced Cauliflower.  Blend on high until smooth.

Add extra riced Cauliflower and broccoli for texture.

Add or omit Green Chili depending on spice.  

Run on VitaMix for 7 minutes and it will heat to just below 118 degrees.  

OR Blend in food processor of blender/vitamix and transfer to Stop top and heat til warm enough to eat, not to boiling as to not destroy nutrients.

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.