Healthy with Jodi

Meatless Meals

Fennel & Beet Salad…Great for digestion and easy on the stomach. Excellent source of potassium

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    Fennel & Beet Salad
    Vegan, Gluten Free, Grain Free
    Happily serves 2

    ALL ORGANIC INGREDIENTS

    1 Air fried Fennel Bulb
    4 Baby Beets
    1/2 tsp Cinnamon
    1/2 tsp Chinese 5 Spice
    1/4 Lemon Juice
    1/8 tsp Maple Extract
    3-5 drops Stevia
    Sea Salt
    2 TBSP Hemp Seeds
    1 tsp Ground Fennel Seed

    Wash and slice Fennel.
    Air fry or bake the bulb except the top herbs for about 7-9 minutes.
    Mix Lemon juice and spices together. I grind my fennel seeds in the coffee grinder.
    Add diced Baby beets and stir together.
    Add Herb “grass” tops of the fennel to the Fryer for about a minute.
    Remove from heat, add ingredients together and top with Hemp seeds.

    Chill to serve or eat immediately as it will lose heat quick.

    Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

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      Baked Mediterranean Chickpeas
      Vegan, Gluten Free
      Happily serves 4

      ALL ORGANIC INGREDIENTS

      2 Cups chickpeas (rinsed and drained if you are using canned)
      1/2 TBSp Avocado oil
      1/2 tsp Cumin
      1/2 tsp Coriander
      1/2 tsp Cinnamon
      1/2 tsp Smoked paprika
      Sea salt to taste
      2-4 TBSP Lemon juice

      Preheat oven to 400 degrees
      Spray Avocado or Coconut Oil on Large baking stone.
      Toss chickpeas with avocado oil and spices and place on the baking sheet.
      Bake about 20 minutes.
      Serve immediately, leftovers don’t keep well.

      1/2 Cup per serving is a perfect portion size.

       

      Spicy Pinto Bean Dip

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        Pinto Bean Dip with a twist
        Gluten free, Vegan
        Happily serves 4-6

        ALL ORGANIC INGREDIENTS

        2 Cups Pinto Beans
        2 Jalapeño
        1 Serrano pepper
        1 Habanero
        2 Green onion stalks
        Handful Cilantro
        2 TBSP Lemon Juice
        1 TBSP Avocado oil
        2 TBSP Water
        2 Garlic Cloves
        Himalayan Sea Salt

        Rinse and drain beans.
        Blend chili peppers and lemon juice.
        Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
        Lasts 3 days in the fridge and a month in the freezer.

        *1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.

        Air fried Stuffed Acorn Squash-Super EASY!

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          Stuffed Acorn Squash Bowls
          Vegan, Gluten Free
          Happily Serves 2

          ALL ORGANIC INGREDIENTS

          1 Acorn Squash
          1 TBSP Coconut oil
          1 Cup Tri-Color Sprouted Quinoa
          1 Cup Bone Broth (or vegetable broth if vegan)
          1 Red Onion
          1 Red Bell Pepper
          1 Cup Green Bell Pepper
          2 Green Onion Stalks
          1 tsp garlic
          Himalayan Sea Salt
          Pepper to taste

          Cut or mince Garlic, let sit 5 minutes.
          Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

          Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
          Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
          (One cup to one cup, cooked like rice, leave the lid on).
          Cook for 10 minutes, do not over cook.

          Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
          Add Garlic and salt and pepper.
          Remove from heat, add all ingredients together and fill squash bowls.

          Fresh Green Salad instead of fried onion casserole style.

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            Fresh Green Bean Salad
            Gluten free, Vegan
            Happily Serves 8-10

            ALL ORGANIC INGREDIENTS

            3 Cups fresh Green Beans
            1 Cup Kidney Beans
            1/2 Cup Parsley
            1 Garlic Clove
            2 TBSP Lemon Juice
            4 TBSP Olive Oil or Avocado Oil
            1 tsp Cumin
            1/4 tsp Himalayan Sea Salt
            2 Cups Mixed Micro Greens and/or Sprouts
            Cracked Pepper to taste
            Red Pepper Flakes

            Steam Green Beans until slightly tender. Cut into bite size pieces.
            Chop Parsley.
            Cut Garlic Clove, let sit 5 mins.
            Rinse and drain beans.
            Whisk lemon juice, garlic, cumin, salt and Peppers together and slowly whisk in oil.

            Serve at room temperature or cold.

            Spoon over salad or eat plain.

            Butternut squash sweet potato soup. Comfort food made to fit your health goals!

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              Just one of the recipes we created at this weeks cooking class:

              Butternut Squash Sweet Potato Soup
              Gluten Free, Dairy Free, Vegan option
              Happily serves 6-8

               

              ALL ORGANIC INGREDIENTS

              1 Butternut Squash
              1-2 Sweet Potato
              1 cup Acorn squash
              1/2 Yellow Sweet onion, 1/2 Purple onion
              4 Cups Bone Broth (or vegetable broth if vegan)
              3/4 Cup Canned Coconut Milk
              1 tsp Cinnamon or All Spice
              1/2 tsp nutmeg
              1 tsp maple extract and stevia to taste
              Himalayan Sea Salt

              Optional: 1/2 Cup leeks (pictured)

              Cut and cube squash, sweet potatoes, and onions. Bake at 400 for about 30 mins or until soft.

              Add to food processor until smooth.
              Add remaining ingredients and blend until well mixed.

              You can do this sin the crock pot on low for 6 hours instead of baking.

              Carrot Hummus…new twist on adding veggies to your meals

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                Carrot Hummus
                Gluten Free, Vegan
                Happily serves 4

                ALL ORGANIC INGREDIENTS

                2 Carrots
                2 Cups Butter bean or chickpeas
                1/4-1/2 cup yellow sweet onion
                2 Garlic cloves
                2 TBSP Avocado Oil
                Handful of Cilantro
                1/2 TBSP Himalayan Sea Salt
                Pepper to taste.

                Blend all together in a food processor until smooth.
                Switch up recipe by adding sweet Purple basil instead of Cilantro.

                Stir Fry: Rutabaga and Peppers

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                  Rutabaga Stir Fry
                  Vegan, Dairy free, Gluten Free
                  Happily Serves 2-3

                  ALL ORGANIC INGREDIENTS

                  1 cup Jicama
                  1 small Rutabaga
                  1 cup Red, Yellow & Orange bell peppers
                  1/2 Yellow Sweet onion
                  Juice of 1 Lime or Lemon (about 1/4-1/2 cup)
                  1 TBSP Coconut oil
                  1 crushed garlic
                  Himalayan sea salt
                  Black pepper to taste

                  Heat coconut oil in a cast iron skillet.
                  Add Sliced jicama, rutabaga, onion, and bell peppers.
                  Sauté for 5-7 minutes or less if you want more crunchy texture.
                  Add Garlic after removed from heat.
                  Season with lime juice, Sea salt and pepper.

                  You also add mixture on top a bed of micro green and baby lettuce mixture.
                  Top with Sweet Basil if desired.

                  Avocado Cucumber Soup! Try this refreshing alkaline soup, great for liver stimulation and detox cleansing.

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                    Avocado Cucumber Soup (Serve chilled)
                    Vegan, Dairy Free, Keto
                    Happily serves 1

                    ALL ORGANIC INGREDIENTS

                    1 Avocado
                    1 Cucumber
                    1/4 cup Lemon juice
                    3 limes
                    Handful spinach or kale mixture
                    Stevia or Monk Fruit to sweeten
                    Dash of Sea Salt to taste
                    Handful of Micro greens

                    Steam Spinach and or kale, drain off water.
                    Peel Cucumber
                    Juice Lemon and Limes

                    Blend all ingredients together, add stevia if desired. Adding Sea Salt will enhance all flavors and provides minerals.

                    You can blend in your micro greens or add to the top for texture.

                    Keto Coconut Cream Shake

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                      Keto Coconut Cream Shake
                      Vegan, Gluten Free, Refined Sugar free
                      Happily serves 1

                      ALL ORGANIC INGREDIENTS

                      1/3rd Cup Coconut Cream
                      2 TBSP Coconut butter 
                      1 Cup Coconut Milk
                      Dash of Cinnamon

                      Scoop of collagen
                      2-3 ice cubes

                      Optional: 2-3 drops of orange Essential oil

                      The essential oil brings a dreamy Creamsicle flavor!  Orange helps with digestion and reduces acidity in the body.  You can also add Chocolate Stevia for a twist!

                      Add ingredients in a high power blender and process until ingredients become smooth. Optional to pulse in ice.

                      Serve immediately.