Healthy with Jodi

Meatless Meals

Creamy Cauliflower Avocado Soup

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    Creamy Cauliflower Avocado Soup

    Vegan option, Gluten Free
    Happily serves 4

    ALL ORGANIC INGREDIENTS

    2 Cauliflower heads or 4 Cups Cauliflower rice
    6 Cups Bone Broth (Veggie Broth if Vegan)
    1/2 Cup Raw Cashews
    4 TBSP Sesame seeds or tahini
    1 Avocado
    2 TBSP Coconut Oil
    1 Sweet Yellow Onion
    4 Garlic Cloves
    1/4 Cup Parsley
    Himalayan Sea Salt

    Soak Cashews 1-4 hours, drain water and rinse.
    Cut or press garlic, let sit 5 minutes.
    Chop Parsley, cauliflower and onions.
    Sauté garlic & onions until they are translucent.
    Pour in 6 cups of Bone Broth in your stock pot.
    Add cauliflower, cashews and sesame seeds.
    Bring it to a boil.
    Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
    Let cool and transfer to a high powered blender.
    Add avocado and blend until smooth.
    Season to taste with the salt and pepper.
    Garnish with chopped parsley

    If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

    Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

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      Spiralized Zucchini Brussel Sprout Salad
      Gluten Free, Vegan, Low Carb
      Happily Serves 2 ALL ORGANIC INGREDIENTS

      1 Cup Kidney beans
      1 Cup Brussel Sprouts
      2 Cups Zucchini and/or Yellow Squash
      1-2 Garlic Cloves
      1 Green Onion
      2 TBSP Avocado Oil
      1 tsp Minced Onion
      Himalayan Sea Salt
      1-2 tsp Turkey Spices

      Cut Garlic and let sit 5 minutes
      Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
      Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
      Soak and rinse beans, if using canned beans, wash and drain well.
      Combine all ingredients and mix well.

      This contains lots of fiber, so half this recipe is a great serving size.

      Avocado Leek Salad! Clean, Alkalizing, Dairy Free, Gluten Free

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        Avocado Leek Salad
        Vegan, Gluten Free
        Happily serves 2


        ALL ORGANIC INGREDIENTS

        1 Avocado
        2 TBSP Avocado Oil
        2 Cups Leeks
        1 Cup Kidney Beans
        1 Garlic Clove
        1-2 TBSP Lemon Juice
        Himalayan Sea Salt
        1 tsp minced onion

        Cut Garlic and let sit 5 minutes.
        Cut down the center of the leek, they can collect dirt there. Wash well.
        Dice and air fry for about 5 minutes.
        Soak and cook Kidney beans. IF using a can, rinse and drain.
        Dice Avocado.
        Add Lemon juice, and spices and mix all well.

        Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.

        Mac & Cheesy Quinoa & Cauliflower

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          Mac & Cheesy  Quinoa Cauliflower
          Vegan, Grain Free, Gluten Free
          Happily Serves 2

          ALL ORGANIC INGREDIENTS

          1 Cup Quinoa
          1 Cup Cauliflower or Broccoli
          2 Cups Bone Broth
          1/2 Cup water
          1/2 Cup Nutritional Yeast
          1 tsp garlic
          1 tsp minced onion
          Himalayan Sea Salt

          Rinse and Cook Quinoa about 10-15 mins in the bone broth.

          Steam cauliflower/Broccoli in a separate pan, drain off the water.
          Add the water and Nutritional yeast to the quinoa. Mix well.
          Add cauliflower/broccoli and spices.
          Stir and add cracked pepper if desired.

          Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

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            Black Tahini Beet Dip
            Vegan, Gluten Free
            Happily Serves 2

            ALL ORGANIC INGREDIENTS

            2 Cooked Beets
            ¼ Cup Black Tahini
            2 TBSP Lemon juice
            2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
            ½ tsp Himalayan Sea salt
            1-3 TBSP water

            Wash, peel and bake Beets, or buy baby beets already prepared.
            Add Black tahini, lemon juice, maple butter,and salt to the food processor.
            Blend until smooth.
            Add water in 1 Tbsp. increments until desired consistency is achieved.

            Creamy Coconut Garlic Quinoa & Beans

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              Creamy Coconut Garlic Quinoa and Beans
              Gluten Free, Dairy Free, Vegan
              Happily serves 3-4

              ALL ORGANIC INGREDIENTS
              1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
              2 TBSP Avocado Oil
              1 Cup Coconut Cream
              ½ Cup Chicken Bone Broth
              1 tsp Garlic
              2 tsp Italian seasoning
              ½ Cup Vegan Cheese
              1 Cup Green Beans
              1 Cup Kidney Beans

              Press or cut garlic, let sit 5 minutes.
              Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
              In a skillet heat Avocado oil and sauté the green beans, kidney beans.
              In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
              Add the Kidney Beans and green beans.

              Serve over zucchini pasta if desired.

              Air Fried Spring Rolls

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                Air Fried Spring Rolls
                Vegan, Gluten Free
                Happily serves 4


                ALL ORGANIC INGREDIENTS
                8 Spring wrappers
                2 Cups mixed veggies (broccoli, cabbage, onions)
                2 TBSP Coconut aminos
                Avocado oil Spray
                Sea Salt
                1/4 Cup water (for Rice paper)
                Optional: Can add shredded chicken or turkey.

                Chop/Slice veggies. Stir fry or steam veggies about 3-5 minutes in a cast iron skillet.
                Add Coconut Aminos.
                Follow Rice paper wrap instructions
                Lay out one rice roll paper and spoon some mixture onto the paper. Veggies and or meat should be warmed/cooked.
                Fold in the sides and roll up.
                Spray the spring rolls with avocado oil spray and place in the air fryer basket. Do not let the rolls touch each other.
                Air Fry at 375 for about 5-8 minutes.

                Quinoa Broccoli “Rice” Bowl-Gluten Free! Meatless meal idea.

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                  Quinoa Broccoli “Rice” Bowl
                  Vegan, Gluten Free
                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  1 Cup Rinsed Quinoa
                  1 Cup Bone Broth
                  1 Cup Broccoli Rice
                  1 TBSP Avocado Oil
                  1 TBSP Lemon Juice
                  2 Garlic Cloves
                  1 tsp minced onion or 1/4 cup yellow onion
                  1 tsp Himalayan Sea Salt

                  Rinse and drain Quinoa.
                  Heat Bone broth and add quinoa. Slow simmer about 10-15 minutes depending on how crunchy you prefer.
                  Steam Broccoli 3-5 minutes.
                  Add Avocado oil, lemon juice and spices together with the broccoli and quinoa.

                  Add extra Veggies for more fiber or use as filling for a stuffed Bell pepper.

                  Tzatziki Dip-Dairy Free, same great taste!

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                    Tzatziki Dip 
                    Vegan, Gluten Free
                    Happily serves 2

                    ALL ORGANIC INGREDIENTS

                    8 oz Plain Coconut yogurt
                    1 TBSP Hemp Seed oil
                    1 TBSP Lemon juice
                    1-2 garlic cloves
                    1-2 TBSP Minced onion
                    1 TBSP Dill
                    2 TBSP Chives
                    1 cucumber

                    Cut or mince garlic, let sit 5-10 before eating.

                    Dice Cucumber into small pieces.
                    Mix all ingredients together, no blender needed!
                    Enjoy as a dipping sauce with veggies or spread for lettuce wraps or by itself.

                    Broccoli Cakes

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                      Broccoli Cakes
                      Gluten Free, Vegan option
                      Happily serves 10

                      ALL ORGANIC INGREDIENTS

                      2 Cups Broccoli
                      2 Cups Spinach
                      1/2 cup Yellow Onion
                      1 Cup ground Almonds
                      2 Garlic Cloves
                      2-3 TBSP Lemon Juice
                      2 Eggs  (or Flax egg substitute: 1 tbsp ground flax added to 3 tbsp water for each egg)
                      1 TBSP Coconut Oil
                      Himalayan Sea Salt and Pepper to taste
                      Optional: 1 tsp Chili power or red pepper flakes.

                      Cut or press Garlic, let sit 5-10 mins.
                      Chop Broccoli in the food processor then add spinach, onion, ground almonds, garlic, and lemon juice.
                      Whisk in one egg then blend again.
                      If your mixture is too wet, then add more ground almonds. If it’s too dry, whisk in another egg.
                      Your batter should be not too runny, it should hold shape without falling apart.
                      Add your salt and pepper, while heating up 1 TBSP coconut oil in your pan.
                      Fry them a couple minutes and add to your baking pan or Air Fry it.

                      Bake at 400 for about 12-15 minutes, keep watch so they don’t burn.