Healthy with Jodi

Meatless Meals

Black Bean Quinoa Burger

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    Black Bean Quinoa Burger

    Vegan, Gluten Free

    Happily Serves 8-10

     

    ALL ORGANIC INGREDIENTS

    3/4 Cup Cooked Sprouted Quinoa

    3/4 Cup Red onion

    1 Cup finely chopped mushrooms

    2 Cups Black beans, well rinsed and drained

    Himalayan Sea Salt & Pepper

    1 cup finely grated raw beet, can sub zucchini 

    1 tsp Cumin

    1/2 tsp Chili powder

    1 Garlic Clove

    1/4 tsp Smoked paprika

    1/2 Cup raw Walnuts (or choice of nuts)

     

    Cut Garlic.  Let sit 5 mins.

    Finely chop onion and mushrooms.

    Crushed or grind nuts into a loose meal.

    Sauté onion over medium heat, about 5 minutes. 

    Add the mushrooms, sauté for about 3 minutes.  

    Remove from heat.  

    Add black beans and mash. 

    You’re looking for a rough mash, so you can leave a bit of texture if you want.

    Transfer to a bowl and add the quinoa, beets, spices and mix well.

    For even more flavor, add vegan worcestershire.

    Add the walnut meal a little at a time until the mixture is able enough to form into patties. 

    Set in the fridge to chill and preheat to 375 degrees  (skip this step if cooking on the stovetop or grill)

    Coat a baking sheet with nonstick spray.  Form into 8-10 patties. 

    Arrange burgers on a baking sheet and brush or spray the tops with avocado oil. 

    Bake at 375 for 30-45 minutes, gently flipping at the halfway mark. 

    Cook longer to dry them out even more and more crispy.

    Lettuce Wrap and serve.

    Fennel Beet Salad-fresh ideas to add more Potassium and Digestion ease to your meal plan

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      Fennel Beet Salad

      Vegan, Gluten and grain free

      Happily serves 2

      ALL ORGANIC INGREDIENTS 

      1 Fennel bulb

      1 Cup Beets

      1 Green onion

      1/4 Cup Cilantro 

      1/2 Cup Lemon Juice

      Himalayan Sea Salt to taste

      1/4 tsp Cinnamon 

      1 tsp Chinese Five spice

       

      Peel and chop beets.  Steam beets about 15 minutes.  

      Slice fennel and steam in a cast iron skillet about 5-7 minutes. Let chill

      Chop cilantro.  Slice green onion

      Add all ingredients together, serve cold.  

      Hot Pockets Made Healthy! Vegan or add meat, grain free! Gluten Free!!

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        Zucchini Hot Pocket

        Gluten Free, Grain Free, Vegan Option

        Happily serves 2

        ALL ORGANIC INGREDIENTS 

        1 Yellow Squash

        1 Zucchini 

        2 Green Onions

        Handful of Parsley

        Handful of Cilantro (depending on your desired spicy)

        2 Garlic Cloves

        2 TBSP Sunflower Oil 

        Himalayan Sea Salt

        Optional: 6oz Salmon or tuna fish

        Cut Garlic, let sit 5 mins at least.

        Slice 4 pieces of squash and 4 pieces zucchini, and Coarsely dice the rest.

        Cut green onion.

        Add all ingredients to food processor.

        Chop/pulse together. Either keep as a veggie square or add meat.

        Lay out zucchini/squash and spray with coconut oil and lightly salt.

        Weave together and add half mixture in each latticed veggie.  

        Fold together and spray again with coconut oil.

        Lay in the air fryer or pan if you don’t have a fryer.  You could also grill it.  

        Air fry about 5 minutes, checking halfway to see if you need to turn it based on how thick your zucchini is.  

        Serve hot.

        If you are not confident on your weaving skills 😂😂then you can slice zucchini and lay it in a bowl baking dish and top with mixture and add vegan cheese on top.  Bake about 10 or until Cheese is melted or golden brown.

        Cleansing and detoxing Cabbage Salad

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          Cleansing Cabbage Slaw

          Vegan, Gluten Free

          Happily Serves 6-8

          ALL ORGANIC INGREDIENTS 

          SALAD

          3 Cups Cabbage

          1 Fennel bulb

          2 Celery stalks

          1 Beet 

          2 Carrots 

          1/2 Cup Fresh Cilantro

          1/2 Cup Parsley

          2 TBSP Lemon juice

          1 TBSP Apple Cider or Coconut Vinegar

           

          DRESSING

          1/2 Cup Tahini 

          3 TBSP Lemon juice

          1 TBSP Coconut or Apple cider vinegar

          2 TBSP Freshly minced Rosemary

          4 Garlic Cloves

          3 TBSP Coconut Aminos

          about 1/3 cup ater to thin 

          Himalayan Sea Salt

           

          Wash and dice cabbage.  Steam for 5-7 mins, leaving it crunchy still. Set aside in a bowl in the fridge.

          Wash and dice fennel, beets, and carrots.  Quick steam them for about 5 minutes on the stovetop.

          Wash and dice parsley and cilantro

          Add all vegetables to a large mixing bowl and add lemon juice and apple cider vinegar. Toss to combine and set aside.

          To make the dressing, add all ingredients (except water) to a medium bowl and blend well. Add water until a pourable dressing is achieved.

          Add dressing to the slaw and toss thoroughly.

          Moroccan Eggplant. Indian spices that help with inflammation and excite your taste buds!

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            Moroccan Eggplant

            Vegan, Gluten Free

            Happily serves 6

            ALL ORGANIC INGREDIENTS 

            1 Yellow Onion

            2 Garlic cloves

            1 Red bell Pepper

            1 medium Eggplant

            2 tsp Turmeric

            1/2 tsp Garam malsala

            2 Cups Garbanzo beans 

            1/2 Cup Tomato sauce

            1-1/4 cups + 1 TBSP Bone Broth (vegetable broth if Vegan)

            1 TBSP  Cilantro 

            Red Pepper Flakes to desired hotness 

            Himalayan Sea salt

            Black pepper to taste

            Slice onion and press garlic and let sit for at least 5 minutes.

            Rinse Beans well if you are not pressure cooking the, yourself.

            Slice Eggplant, chop Bell Peppers, chop cilantro.

            Heat 1 TBSP Bone broth in a cast iron skillet. 

            Sauté onion in broth over medium heat for about 5 minutes, stirring frequently. 

            Mix in garlic, red bell pepper, eggplant, garam masala, and turmeric. 

            Add broth and tomato sauce. 

            Stir, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. 

            Add garbanzo beans.

            Simmer for another 5 minutes. 

            Season with salt and pepper after cooking

            Sprinkle with cilantro and red pepper Flakes.

            Spicy Korean BBQ Pasta-Grain Free, gluten Free!

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              Spicy Korean BBQ Zucchini Chick Pea Pasta
              Vegan, Gluten Free, Grain Free
              Happily serves 2

              ALL ORGANIC INGREDIENTS

              1 Zucchini
              1 Yellow Squash
              1 Cup Garbanzo Beans (chick peas) or sub your favorite bean
              1 Handful Arugula
              2-4 TBSP Korean BBQ Sauce
              1 TBSP Avocado Oil
              Sea Salt to taste

              Spiralize squash and zucchini
              Rinse Beans well
              Quick steam Arugula in one TBSP Avocado oil in a cast iron skillet. Add minced garlic and minced onion if desired. Remove from heat when it turns bright green.
              Add all ingredients together and toss well.
              Serve hot or cold. If you don’t do raw veggies well, Quick steam the zucchini 1-3 minutes in the skillet as well.

              Kidney Bean Medley-Gluten Free! Dairy Free! Fresh chill salad idea

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                Kidney Bean Medley
                Vegan, Gluten Free
                Happily serves 3-4

                ALL ORGANIC INGREDIENTS

                1 Cup Tri Color Sprouted Quinoa
                1 Cup Bone Broth (Vegetable Broth if vegan)
                1 Cup Kidney Beans
                1 Green Onion Stalk
                1/4 cup Cilantro
                1/8 cup Parsley
                1/2 Cup Red Onion
                1 Garlic Clove
                2 TBSP Sunflower oil (Can Sub Avocado Oil)
                2 TBSP Balsamic Vinegar
                1 TBSP Lemon Juice (optional)

                Cut or press garlic and let sit 5 minutes.
                Rinse Beans well if you are not slow cooking them yourself. You can sub pinto beans, chick peas, or black beans to change up the flavor and add variety.
                Add Quinoa to broth and bring to a boil. Reduce heat, slow simmer for about 10-15 till liquid has soaked in. Let cool.
                Chop cilantro and Parsley, red onion, green onion.
                Added the lemon juice in last, thought it needed a bit of freshness.
                Mix all ingredients together and serve chilled.

                Butternut Squash Spaghetti w/Swiss Chard

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                  Butternut Squash Spaghetti w/Swiss Chard

                  Vegan, Grain Free, Gluten Free

                  Happily Feeds 2

                  ALL ORGANIC INGREDIENTS

                  1 Cup Aduzuki Bean Spaghetti
                  1 Cup Butternut Squash Pasta Sauce
                  1 TBSP Avocado Oil
                  1 TBSP Coconut Oil
                  1 Garlic Clove
                  1/4 Yellow Onion
                  Himalayan Sea Salt
                  2 Cups Swiss Chard

                  Bring water to a boil, add pasta, cook about 5 mins, watch to not over cook.
                  Drain into a Colander.
                  Cut or press garlic, let sit 5 minutes.
                  In a cast iron skillet, heat 1 TBSP coconut oil, sauté chopped onion.
                  Wash the Swiss chard. Slice thin, cut off Stems and about sauté 2-3 minutes before adding greens.
                  Add greens, just as they release their dark green color, add pasta sauce. Simmer all together until pasta sauce is warm, probably only 1-2 minutes, slow stirring constantly.
                  Remove from heat, add noodles and avocado oil and salt and mix well.

                  Hummus Stuffed Bell Peppers

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                    Hummus Stuffed Bell Peppers
                    Vegan, Grain Free, Gluten Free
                    Happily serves 4

                    ALL ORGANIC INGREDIENTS

                    1 1/2 Cup Garbanzo Beans
                    1/2 Cup Black Beans
                    2 TBSP Avocado Oil
                    2 TBSP Lime Juice
                    1 Handful Cilantro
                    1-2 Green onion Stalk
                    1 Garlic clove
                    1 tsp Red Pepper flakes or Chipotle Powder
                    Sea Salt

                    Soak Beans 24 hours. Rinse and replace with clean water. Add beans to the crock pot and add water to fill about an inch over the top of the beans. Cook on low for 10-12 hours.
                    If you are using beans from a can, rinse and drain.

                    Cut garlic and let sit 5 mins.
                    Chop cilantro and reserve a bit for the top garnish.
                    Add all ingredients to the food processor and blend til smooth.
                    Slowly add water while blending if it’s too thick.

                    Cut bell peppers in half, remove the seeds and fill.
                    Or cut in strips and use as a dip.
                    1/2 Cup is a recommended serving size.

                    Veggie Pasta Salad…Gluten Free, Grain Free!

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                      Veggie Pasta
                      Vegan, Gluten Free, Grain Free
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      1 Yellow Squash
                      1 Zucchini
                      2 Cup Brussel Sprouts
                      2 TBSP Hemp Seed Oil
                      2 TBSP Lime or Lemon Juice
                      1-2 tsp Red Pepper flakes
                      2 TBSP Coconut Aminos
                      1 tsp Himalayan Sea Salt

                      Cut bottom stem of Brussel sprouts. Quarter Brussel sprouts, wash after cut, check for dirt.
                      Spiralize squash and zucchini.
                      In a separate bowl, spray Brussel sprouts with coconut or avocado oil and sprinkle salt on them. Steam or air fry the Brussel sprouts for about 5-7 mins. Check to make sure they don’t burn.
                      Transfer to bowl, then air fry zucchini & Squash for 3 mins, not more so they stay crunchy.
                      Mix oil and spices together and toss all veggies.
                      Serve hot or refrigerate and serve as a cold salad, it’s great both ways!