Healthy with Jodi

Protein Balls: Sunflower butter and Bone Broth Powder

    Sunflower Butter Protein Balls
    Gluten Free, Refined Sugar Free, Dairy Free
    Happily serves 12

    ALL ORGANIC INGREDIENTS

    1 ½ Cups Sunflower butter or any Nut butter
    ¼ Cup raw honey (or maple syrup if Vegan)
    1 tsp vanilla extract
    ¼ tsp Himalayan sea salt
    ¼ cup Bone Broth Protein powder OR Collagen Powder
    Optional:
    ½ cup dark chocolate Vegan chips

    Stir sunflower butter, honey, vanilla and sea salt together.
    Add protein powder and combine thoroughly
    Optional: Stir in chocolate chips
    Form into balls, refrigerate for at least 2 hours

    To cut your sugars, You can use 1/2 tsp maple extract and stevia.

    Keto Green Matcha Mint Shake!

      Green Matcha Mint Keto Shake

      Happily serves 1

      Vegan, Gluten free, Dairy free

      ALL ORGANIC INGREDIENTS 

      1 cup unsweetened Coconut milk
      1 cup unsweetened Hemp milk (or other nut based milk)
      2 TBSP Coconut cream

      1/2 tsp teaspoon mint extract or fresh mint
      Handful of micro Greens
      1 tsp Matcha Green tea powder plus a scoop of collagen
      A handful of ice
      Optional: Stevia to sweeten

      Combine all ingredients in the blender until desired consistency. Enjoy!

      MEAL PREP IDEAS

        Let’s get creative with allergy results!  Here are a few ideas to build meals around the elimination of the foods you are intolerant to.  

        Most people struggle with ideas for lunches at the office.  If you wouldn’t send your child to school without a lunch, why are you any different? You know you are going to get hungry, so why not just plan to succeed.  Failure to plan is a recipe for temptation and poor decision making.

        I beleive in the importance of NOT using a microwave, it destroys so many nutrients.  You know you can tell when you are eating a nuked chicken breast instead of a grilled chicken breast, why do that to your veggies?  You can lose up to 50-85% of nutrients through, heat, light, air and water.  Every food or veggie has a different profile of how it is affected by one of those elements.  So doing what we can to preserve those precious nutrients are so important in our overall health.

        Vegan lunch options:

        1) Quinoa with Marinated Mushrooms, steamed Cabbage, Zucchini and yellow squash, garlic and onions in a Avocado Oil Vinegar sauce.

        2) Quinoa, Zucchini and yellow squash, steamed cabbage, garlic and onion in hemp seed oil.

        3) Steamed Cabbage, Sprouted Mung beans, Zucchini and yellow squash, avocado oil, season salt, Garlic and onion.

        4) Black Bean hummus, quinoa on a bed of romaine lettuce, sprinkled with red pepper flakes and spicy pumpkin seeds.

        5) Sprouted mung beans, steamed cabbage, Zucchini and yellow squash in a ginger Szechuan sauce.

        Breakfast meal prep: When avoiding dairy and eggs.

        1) Sweet Potato with cinnamon and sea salt. Blended with coconut cream and topped with coconut chips.

        2) Chocolate peanut butter date bar with dairy free chocolate chips.

        3) Chocolate Avocado mousse (mint optional)

        Lunch group options:

        Instead of bread, wrap chicken salad in lettuce.  Use avocado instead of mayo to keep it dairy free.  Use green onions, cilantro, celery, and parsley and sea salt.  Lemon juice will help the avocado stay fresh and give a tang to the recipe.

        And what’s even better, top most of these recipes with your favorite mix of Micro Greens and you have just amplified your nutrient content substantially.

        Jicama Hummus-New idea to disguise veggies and add flavor at the same time!

          Jicama Butter Bean Hummus
          Vegan, Gluten Free
          Happily serves 4-6

          ALL ORGANIC INGREDIENTS

          2 Cups Butter Beans
          1 Cup jicama
          2 green onion stalks
          Handful of cilantro
          1 Jalapeño pepper
          1 red Chili pepper
          1 crushed garlic clove
          1/4 cup yellow onion
          Himalayan Sea Salt
          2 TBSP Avocado oil

          Dice veggies. Leave seeds in peppers for more flavor.
          Soak and dry beans. OR if you are doing canned beans, rinse them well.
          Blend all together in food processor, add Sea salt to taste.

          Sweet Potato Avocado Hemp Salad

            Sweet Potato Avocado Hemp Salad
            Gluten Free, Grain Free, Vegan, Dairy Free
            Happily serves 4

            ALL ORGANIC INGREDIENTS

            1 Sweet potato
            1 Avocado
            2 TBSP Hemp seeds
            2 TBSP Avocado oil
            Himalayan Sea Salt to taste

            Cook or Steam sweet potato for 7-15 mins, not longer. Cube or spirialize.
            Diced avocado in skin, spoon out, add to sweet potato.
            Add seeds and oil, and salt to desired taste.  Mix well.

            Tip:
            Keep avocado pit in the bowl if you are making extra for leftovers to help keep the avocado green.

            Taco Salad-Gluten Free

              Taco Salad
              Gluten Free, Vegan
              Happily serves 3-4

              ALL ORGANIC INGREDIENTS

              SALAD:
              2-4 Zucchini
              2 Cups Kidney Beans
              1 Red Bell pepper
              2 green onions
              4 Cups Mixed Greens
              1 Jalapeño
              Handful Cilantro
              1 avocado
              1-2 TBSP lemon or lime juice
              Sea salt to taste

              DRESSING:
              8 oz Coconut yogurt
              1 cup Salsa

              Sprialize Zucchini.
              Soak, rinse and drain beans.
              Dice Bell pepper, Cilantro and jalapeño, and Avocado.
              Adding lemon juice for taste if needed.
              Mix salsa and yogurt together.
              Mix the veggies and Dressing and place on a bed of greens.

              Spicy Jicama Coleslaw

                Spicy Jicama Coleslaw
                Vegan, Gluten Free, Soy Free
                Happily serves 12

                ALL ORGANIC INGREDIENTS

                1 Jicama, shredded or sliced
                1/2 head Purple Cabbage
                2 Serrano or jalapeños
                Handful of Cilantro, chopped
                4 TBSP Lime Juice
                2 TBSP Avocado Oil
                2 TBSP Coconut Aminos
                1 TBSP Red Pepper flakes
                1 TBSP minced garlic: Optional
                1 TBSP minced Onion: Optional

                Chop, slice or dice Jicama after peeling or cutting off waxy skin.
                Slice Purple Cabbage, quick roast it 5-7 mins according to color.
                Chop peppers and add juices.
                Toss and serve.

                Cauliflower Cilantro Lime Rice

                  Cauliflower Cilantro Lime Rice
                  Vegan, Gluten Free
                  Happily serves 6

                  ALL ORGANIC INGREDIENTS

                  2 Cups Cooked Cauliflower Rice
                  2 TBSP Avocado Oil
                  2 TBSP Lime Juice
                  1 tsp Red Pepper Flakes
                  2 Garlic cloves or 1 TBSP minced garlic
                  1-2 Green Onion Stalks
                  Handful chopped cilantro.

                  1 Jalapeño 

                  1/2-1 TBSP Himalayan Sea Salt 

                  Chop Cauliflower in food processor or use Cauliflower rice.  Steam for 5 minutes maximum.

                  Cut Garlic, let sit 5 minutes.  Chop Jalapeño, leave seeds in if you wish it to be hotter.

                  Chop green onions and cilantro.
                  This will just break down enough to make for easy digestion but still leave it not mushy.
                  Combine all ingredients and chill.  You can top with the red pepper flakes or mix in.

                  Chile Roasted Cauliflower

                    Chile Roasted Cauliflower
                    Vegan, GF
                    Happily serves 4-6

                    ALL ORGANIC INGREDIENTS

                    1 head Cauliflower
                    3 cloves garlic
                    1 TBSP New Mexico green hatch chili powder, can sub Chipotle powder
                    1/2 tsp crushed dried Red Chile flakes
                    1 tsp ground Cumin seeds
                    4 TBSP Hemp seed oil
                    1/4 cup chopped Cilantro leaves
                    1 Lime juice
                    Sea Salt to taste

                    Preheat oven to 325 F.
                    Crush garlic, let sit 5-10 minutes.
                    Separate the florets from the Cauliflower.
                    Add them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & hemp oil and toss and coat well.

                    Spread the seasoned Cauliflower in a shallow roasting pan.
                    Roast 1 to 1-1/2 hours or until tender, stirring occasionally.

                    Remove from pan and sprinkle with Lime juice.
                    Top/garnish with Cilantro leaves.

                    Tip: Spread evenly in pan, too close and the cauliflower will just steam, not roast, you will lose your crunch.

                    Artichoke Green Chili Hummus

                      Artichoke Green Chili Hummus
                      Vegan, Paleo, GF
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      2 Cups Butter Beans
                      1/2-1 Cup Artichoke (with about 1/4 cup juice)
                      1-2 TBSP Hemp Seed oil
                      1/2 Cup Hatch Green chili
                      1 TBSP Sea Salt
                      1 TBSP Garlic, Fresh or dried
                      1 TBSP Onion Flakes
                      1 TBSP Coconut Aminos
                      1 TBSP Lime juice
                      Optional: Red Pepper Flakes, mixed in or sprinkled on top

                      MIx all Ingredients in food processor until smooth.
                      1/2 cup serving size served with Veggies.