Healthy with Jodi

Meatless Meals

Indian Inspired Baked Kale

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    Indian Inspired Baked Kale
    Gluten Free, Vegetarian
    Happily serves 2

    ALL ORGANIC INGREDIENTS

    1 TBSP Tahini or Almond butter
    1 TBSP Coconut oil, melted
    Zest of 1 Orange or Lime
    2 garlic cloves, crushed
    1 tsp garma masala
    ¼ tsp Cardamom
    Optional: 1 TBSP Nutritional yeast

    Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

    Preheat oven at 275 degrees.
    Prepare baking stone with parchment paper.
    Mix all the ingredients together until smooth.
    In a large bowl, pour the dressing over the chopped kale.
    Mix the dressing into the kale thoroughly, spread evenly on baking stone.
    Make sure the leaves aren’t overlapping, this prevents sogginess.
    Bake for 15 minutes and rotate pan.
    Bake for another 15 minutes, check for crispness.
    If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
    Allow the chips to cool for about 5 minutes before serving.

    Lemon Sautéed Spinach & Quinoa

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      Lemon Sautéed Spinach & Quinoa 
      Vegan, Vegetarian
      Happily serves 4

      ALL ORGANIC INGREDIENTS

      1 bag spinach
      ¼ Cup pumpkin seeds
      1 Cup tri color Quinoa, cooked
      3 garlic cloves, chopped
      1/2 chopped yellow onion
      1 TBSP of Avocado oil
      1 lemon, juiced
      Salt and pepper to taste

      Pre-heat cast iron pan over medium heat.
      Saute chopped garlic and onion, remove and keep aside.
      Add a portion of the baby spinach to the pan, stir frequently continuing to add spinach until entire bag is added.
      Steam spinach until soft bright green (only takes about a minute.)
      Remove from heat! Drain off water!
      Stir in Quinoa, oil, spinach, garlic, onion, and pumpkin seeds
      Sea Salt and pepper to taste .
      Squeeze a bit of fresh lemon juice over spinach before serving.

      Zucchini Hummus

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        Zucchini Hummus

        GF, Vegan, Sugar free
        Happily serves 6

        All organic ingredients

        3 cups Butter beans, drained and rinsed
        2 cups yellow and/or green squash
        1 Tbsp olive oil or avocado oil
        2 garlic cloves, or 1/2 Tbsp minced garlic
        1/2 TBSP onion flakes
        Himalayan sea salt to taste
        Red pepper flakes (optional) or Cheyenne pepper

        Cut garlic and let sit 5-10 minutes.
        Steam sliced zucchini about 3-5 minutes.
        Combine all ingredients in food processor and blend well.
        1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

        Easiest Pumpkin Soup

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          Easiest Pumpkin Soup

          Vegan, GF, Dairy free

          Happily Serves 4 

          ALL ORGANIC INGREDIENTS 

          1/2 medium onion, finely chopped 

          2 TBSP Avocado oil

          1 Large can pure pumpkin or fresh pumpkin

          4 Cups bone broth (or vegetable broth if a Vegan)

          1/2 cup Coconut Milk or 3/4 cup soaked cashews

          2 tsp Pumpkin pie spice

          3/4 tsp Sea salt

          1 garlic clove

          Black pepper

          Optional: Add Curry powder and Coconut milk to desired texture

          Heat Avocado oil over medium-high heat. 

          Add the onion and cook, stirring, 3 minutes

          Cream cashews in food processor.

          Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

          Cook, stir occasionally for 3 minutes or until soup simmers.

          Soup can be stored in the refrigerator for up to 3 days.  

          More Soup Recipes

          Sweet Potato Quinoa Cranberry Stuffing

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            Sweet Potato Quinoa Cranberry Stuffing

            Gluten Free, Vegan, Vegetarian 

            Happily serves 4

            ALL ORGANIC INGREDIENTS

            1 cup Tricolor sprouted quinoa, rinsed

            2 diced Sweet potatoes

            1/2 red onion

            1 crushed garlic clove (cut and let sit 5 mins)

            1 TBSP Coconut oil

            2 tsp Cumin

            3 TBSP Chopped parsley

            1.5 C Bone broth

            Sea Salt & White Pepper to taste

            Optional: 1/2 C cranberries

            Optional: 1/4 C pecans

            Preheat oven to 375 

            Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

            On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

            Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

            More Stuffing Recipes

            Thai Veggie Quinoa Bowl

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              THAI VEGGIE QUINOA BOWLS 

              Gluten Free, Vegan

              Happily serves 2

              ALL ORGANIC INGREDIENTS 

              1/2 cup Steamed broccoli, finely diced

              1/2 cup Tricolor sprouted quinoa, rinsed and cooked

              1/2 small red onion, diced

              1/4 cup grated carrots

              Handful of chopped cilantro

              1/4 cup chopped green onions

              2 tablespoons pumpkin seeds or sliced almonds

              Dressing:

              1 lime, zest and juice 

              1 tablespoon Coco Aminos

              1 tablespoon Sesame oil (or sub avocado oil)

              1 tablespoon Coconut vinegar

              2 crushed garlic cloves 

              ginger, minced to taste

              Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

              In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

              Quinoa Bowl Recipes

              Black Bean Burrito – Indian Style Recipe

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                Indian Style Black Bean Wrap

                Vegan, Vegetarian, GF

                Happily serves 4

                ALL ORGANIC INGREDIENTS
                1 yellow onion
                4 cloves garlic
                1 tsp fresh grated ginger
                1 Cup sweet potatoes or quinoa (or half cup of each)
                1 Cup green bell pepper
                1 Cup Red bell pepper
                1 tsp garam masala
                1 TBSp +1/2 cup vegetable or bone broth
                2 cups black beans drained and rinsed
                Sea Salt and black pepper to taste
                Romaine lettuce

                Chop onions and garlic. Let sit for 5-10 minutes
                Prepare other vegetables.
                Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
                Add garam masala and sweet potatoes and mix well.
                Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
                Add beans, Season with salt and pepper to taste.

                Lettuce wrap all veggies and Enjoy!

                Black Bean Burrito

                Rutabaga Sweet Potato Soup Recipe

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                  Rutabaga Sweet Potato Soup

                  Vegan, Gluten Free

                  Happily Serves 4

                  ALL ORGANIC INGREDIENTS

                  1 Butternut squash, cut in half

                  3 Garlic cloves

                  2 cups Rutabaga

                  2 cups Sweet potato

                  Coconut or avocado spray oil.

                  1 tsp. Sea salt

                  ½ tsp Pepper

                  1 Yellow onion

                  ¾ Cup Soaked cashews

                  2½ Cups Coconut milk

                  2 Cups Vegetable or Bone broth

                  ½ tsp Nutmeg

                  1 tsp Thyme

                  Preheat oven to 400º .

                  Wash and cut/dice veggies. Don’t forget to wash the squash before you cut into it, remove the seeds with a spoon.

                  Spray the squash with coconut or avocado oil and place cut-side down on a baking sheet or stoneware.

                  Cut garlic and let sit 5-10 mins.

                  Spray the rutabaga and sweet potato in coconut/avocado oil.

                  Add both to baking sheet. Bake for 45 minutes, stir half way through. It will cook Faster the smaller the pieces are.  You can also bake these in the air fryer for a faster meal.

                  Sauté onion and garlic until soft and caramelized.

                  Remove roasted veggies from oven and blend all the rest of the ingredients in a food processor until smooth. The nuts may remain grainy, but that’s ok.

                  You can add water to reach desired consistency.

                  Rutabagas Nutrition Facts

                  Serving Size: 3.5 ounces (100 grams), raw

                  Calories 39

                  Calories from fat 2

                  Total fat 0 g 0%

                  Saturated fat 0 g 0%

                  Trans fat

                  Cholesterol 0 mg 0%

                  Sodium 20 mg 1%

                  Total Carbohydrate 9 g 3%

                  Dietary Fiber 2 g 7%

                  Sugar 6 g

                  Protein 1 g

                  Vitamin A 0% Vitamin C 31%  Calcium 5% Iron 3%

                  Health Benefits of Rutabagas

                  All crucifers (brassicas or cole crops) are high in antioxidant and anti-cancer compounds. The anti-cancer properties of these vegetables are so well established that the American Cancer Society recommends that Americans increase their intake of cruciferous vegetables.

                  Rutabaga’s most significant nutrient comes from vitamin C. One cup contains 53% of the daily recommended value, providing antioxidants and immune system-supporting functions that help protect the cells from free radical damage. Although rutabagas provide only 5% of the iron needed for healthy blood on a daily basis, vitamin C enhances its absorption, while helping to form both collagen and the thyroid hormone thyroxine, which protect cells against damage, encourage wounds to heal, fight infections, and promote healthy bones, teeth, gums, and blood vessels.

                  Beta-carotene-rich rutabagas are also an excellent source of potassium and manganese (for energy), and a good source of fiber, thiamin, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars).

                  Asian Chick Pea Kale Salad Recipe

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                    Asian Chick Pea Kale Salad

                    Vegan, Gluten Free

                    Happily Serves 4

                    VEGETABLES

                    1 large bundle finely chopped kale  (steamed and drained)

                    1 cup finely grated carrots (steamed)

                    2 cups finely shredded red cabbage (Steamed)

                    DRESSING

                    1/4 cup cashew butter (or sub sunflower butter)

                    1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                    1/4 cup sesame oil

                    3 Tbsp maple syrup

                    Sea salt or 1 Tbsp tamari or coco amigos

                    CHICKPEAS

                    1 Cup soaked and dried chickpeas (or sub Mung beans)

                    2 Tbsp sesame oil or avocado oil

                    2 tsp maple syrup

                    1 garlic clove

                    optional: red pepper flakes or chili powder

                    Preheat oven to 425

                    When preparing chickpeas, make sure they are dry – this will help them crisp up.

                    In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                    To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                    Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                    To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

                    Broccoli Sweet Potato Poppy Seed Salad

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                      Broccoli Sweet Potato Poppy Seed Salad

                      Gluten Free

                      Happily Serves 8

                      ALL ORGANIC INGREDIENTS

                      4 cups fresh quick steamed broccoli, chopped into bite-size pieces

                      1 cup sweet potato or yam

                      ¼ cup finely chopped red onion

                      ¼ cup sunflower seeds or pumpkin seeds

                      1 tablespoon lemon juice

                      Dressing

                      1 cup Coconut kefir or small avocado, smashed

                      ¼ cup raw organic honey

                      1 tablespoon lemon juice

                      2 teaspoons coconut vinegar

                      1 tablespoon water

                      1 tablespoon poppy seeds

                      Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

                      In a small bowl, whisk together all dressing ingredients.

                      Pour dressing over the salad and gently combine.

                      Salad may be served immediately or refrigerated until serving.