Healthy with Jodi

Recipes

Taco “Meat” for Vegans!

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    Vegans like Tacos too!  Here is your option to enjoy the texture and all the flavor and spices you love! 

    Articles

    Gluten Free

    Happily Serves 2

    ALL ORGANIC INGREDIENTS

    2 Cups Jack Fruit

    1/2 Cup Jodi’s Homemade Ketchup (you can add more spice to make it more of a bbq flavor)  

    Optional:

    1/4-1/2 Cup Bone broth to slow cook or use vegetable stock

    Shred Jackfruit and slow cook in crock pot on low for 2 hours or heat on stove top.  Add BBQ or ketchup and desired spices.

    Serve in lettuce wraps or veggie stir fry for variety.

    Jodi’s Homemade Ketchup

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      Gluten Free, Vegan, Refined Sugar Free

      Happily serves at least 8 (unless you’re me!)

      ALL ORGANIC INGREDIENTS 

      3 Cans Tomato paste

      1/2 Cup Apple cider vinegar 

      1 tsp Garlic powder 

      1 TBSP Onion powder 

      2 TBSP Coconut sugar or Monk fruit 

      2 TBSP Blackstrap molasses 

      1 tsp Himalayan sea salt

      1 tsp Dried Mustard powder 

      1/8 tsp of each: cinnamon, clove, all spice, cayenne 

      1 Cup water 

      Optional: 1 tsp Ground chia seed if you want to thicken it up

      Place all ingredients in food processor and blend well.

      Put in fridge to let leftovers meld together for 2 hours or overnight 

      Mac and Cheese!! Tasty, Vegan and Gluten Free!

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        Mac and Cheese Cups
        Vegan, Gluten Free
        Happily Serves 2

        Articles Avocado oil

        ALL ORGANIC INGREDIENTS

        4 oz dry Gluten Free Pasta
        1/4 Cup Almond or Coconut Milk
        1/4 tsp Sea salt
        1 TBSP Nutritional Yeast (optional)
        1/4 Cup Shredded Cheddar Cheese (SoDelicious brand)
        1 TBSP Butter

        Preheat oven to 400.
        Spray a mini muffin or cupcake tin with coconut or avocado oil. Set aside
        Cook Pasta according to instructions, drain completely.
        Add all other ingredients to the pot with the drained pasta.
        Cook over low heat, stirring continuously, until cheese melts.

        Portion into the muffin tins and press each down.
        Bake 20 minutes
        The cups should set up without falling apart.
        Let them cool at least 15 minutes before removing.


        https://amzn.to/2Gx6CRT

         

        Mashed Potatoes? YES PLEASE!!

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          Cauliflower Mashed “Potatoes”
          Vegan, Gluten Free
          Happily serves 2-4
          food processormicrowaveoil
          ALL ORGANIC INGREDIENTS

          2 Cups Cauliflower
          1/4-1/2 Cup Almond Milk
          1/4 Cup Butter or Avocado oil
          1/4-1/2 Cup Coconut Cheese
          1/2 TBSP Sea Salt
          1 tsp Minced onion or 1/8 cup Fresh onion
          1 Garlic Clove
          Optional: IF you don’t have fresh herbs you can use dried spices
          2 Sage Leaves
          2 Basil Leaves

          Chop cauliflower, or use “riced” instead, it’s easier and faster. Steam/cook/cauliflower 7-10 minutes.
          Room temperature butter or soften on the stove (not microwave)
          Add ingredients to the food processor and blend until smooth.

          You can adjust the milk and cheese to the consistency you like. You can use coconut milk but it changes the texture when it gets cold.

          I used the So Delicious brand cheese so it remains dairy free.

          Did I hear BACON? Can Bacon be healthy?

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            Vegan “Facon Bacon” is the best kind of “Bacon” in my option! Heart healthy coconut chips, Coconut Aminos have naturally occurring electrolytes our body needs, Sunflower oil has high Vit E and extra Iron, and Maple syrup has essential trace minerals.
            This recipe is SO EASY!!!
            Food and drink Heart healthy coconut chips oil
            Vegan, Gluten Free
            Happily serves 8

            ALL ORGANIC INGREDIENTS

            2 Cups Shredded Coconut
            1 TBSP Sunflower Oil
            2 TBSP Coconut Aminos
            1/2 tsp Liquid smoke
            1 TBSP Maple syrup
            1 tsp Smoked Paprika

            Mix all ingredients except coconut, then thoroughly mix in Coconut flakes.
            You can let this sit, or bake right away. You can also eat this raw in this form or bake it.
            325 for 5 minutes then flip and stir, bake another 5 minutes
            Watch closely as it will burn quickly.
            Important to let cool for 10 minutes so it can crisp up.

            You can store it in the fridge, that is my preference when it becomes crisp.
            Eat plain or top with your salad off or line a lettuce with it, add veggies and you have a “Bacon” wrap!

            Avocado Cucumber Cream Soup

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              Vegan, Dairy Free, Keto 

              ALL ORGANIC INGREDIENTS 

              Happily serves 1

              1 Avocado

              1/2 Cucumber

              2 Celery stalks

              1/4 Cup Lemon juice

              1/4 Parsley

              1/4 tsp Sea Salt or Cilantro Lime Salt 

              Optional:

              Top with Chopped Cucumbers for texture

              Wash and coarsely chop celery

              Peel Cucumber

              Blend all ingredients together.

              Adding Sea Salt will enhance all flavors and provides minerals.

              Rosemary Squash Sauce

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                Vegan, Gluten free 

                Happily serves 4

                ALL ORGANIC INGREDIENTS 

                1/2 Cup full fat Coconut milk

                1/4 Avocado oil 

                3 Cups squash 

                1 tsp Rosemary 

                1 tsp Sage 

                1 Garlic clove

                1 tsp Minced onion

                1 tsp Sea salt 

                Cube and steam zucchini without spices about 5-7 minutes. 

                Place all ingredients in the food processor and blend til smooth. 

                You can add more liquid or tbsp of water to thin it out.

                Serve as a dip for veggies or pour over veggie pasta. 

                1/2 Cup is a serving 

                Dill Sauerkraut

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                  Vegan, Gluten Free

                  Happily serves 12

                  ALL ORGANIC INGREDIENTS

                  1 Cup Sauerkraut, plus juice if desired

                  1 Cup Dill Pickles, save juice

                  1/3 Red onion

                  1/4 Cup Avocado Oil

                  1/4 Cup Balsamic Vinegar

                  1/4 Cup Coconut Aminos 

                  2 TBSP Lime juice

                  Chop or dice onions and pickles.  (You can use dill relish)

                  Combine all ingredients.  

                  I used juice from the pickles and sauerkraut for a stronger flavor.  

                  You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste. 

                  Peanut Butter Collagen Energy Bites

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                    Gluten Free

                    Happily serves 18

                    ALL ORGANIC INGREDIENTS 

                    16 oz jar Peanut Butter

                    1 Egg 

                    3/4 Cup Coconut Brown Sugar or 1/2 Cup Monk Fruit

                    1 Scoop Collagen Powder

                    Mix all ingredients together and roll into balls and place in mini muffin tin.

                    Bake 8 minutes at 350

                    (Can substitute an egg replacer and eat raw if desired)

                    COLLAGEN AND MONK FRUIT LINKS

                    Chocolate Hazelnut Cookies

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                      Dairy Free, Gluten Free

                      Happily Serves 18

                      ALL ORGANIC INGREDIENTS 

                      1 Jar Hazelnut butter (Nutiva Brand)

                      1/2 Cup Monk Fruit

                      1 Gelatin Egg Replacer or 1 egg

                      Optional: 

                      1 Scoop Collagen 

                      Top with Macadamia nut

                      Mix together and Roll into balls.  

                      Press into Mini muffin tin. 

                      You can eat these Raw or bake for 8 mins on 350.

                      If you are using an egg replacer:

                      Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.