Healthy with Jodi

Recipes

Roasted Red Pepper Soup-Comfort food that’s good for you!

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    Roasted Red Bell Pepper Soup

    Vegan, Gluten Free

    Happily Serves 2-3

    ALL ORGANIC INGREDIENTS 

    2 Cups Cauliflower 

    1 Cup Roasted Red/Orange Bell Peppers

    2 Cups Almond Milk

    3 TBSP Avocado oil

    1/2 TBSP Minced Garlic

    1/2 TBSP Minced Onion

    1/2 TBSP Sea Salt

    1/2 TBSP Smoked Paprika 

    1/4 Cup Reserved Cauliflower 

    Optional: 

    1 Hatch Green Chili (more if you want it spicy)

    Top with 1/4 Cup Broccoli 

     

    Roast Bell peppers in the convention oven for 5 minutes.  

    Roast Cauliflower in oven for 7 minutes. (Riced is easiest, but not necessary).

    Roast Broccoli 7 Minutes.

    Put aside 1/4 Cup Cauliflower and 1/4 Cup Roasted Broccoli 

    Put all ingredients except the broccoli and 1/4 cup riced Cauliflower.  Blend on high until smooth.

    Add extra riced Cauliflower and broccoli for texture.

    Add or omit Green Chili depending on spice.  

    Run on VitaMix for 7 minutes and it will heat to just below 118 degrees.  

    OR Blend in food processor of blender/vitamix and transfer to Stop top and heat til warm enough to eat, not to boiling as to not destroy nutrients.

    Chocolate Bread Bites

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      Chocolate Bread

      Vegan, Gluten Free

      Happily serves 12

      ALL ORGANIC INGREDIENTS 

      1 Cup Sunflower Nut Butter

      1 Scoop Collagen

      1/2 Cup Raw Cacao

      1/3 Cup Coconut Oil

      1 Cup Soaked Dates

       

      Soak dates for 1-4 hours. Drain.

      Add all ingredients into the food processor and blend until smooth.  

      If it’s too dry, add a bit more coconut oil.

      Divide into mini muffin tin or spread into a bar pan and cut in squares when it’s cold.

      Store in the fridge. 

      Spooky Kid Halloween Treat ideas!

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        Kids Can Cook!  EASY ideas that are “normal” foods.  Good food can be healthy AND yummy!

           

        Zucchini Spiders

        (Will air fry these, kids will top with Spider olives)

        1/4 Cup Marinara Sauce

        1/4 Cup Coconut Cheese (Dairy Free)

        6 Black olives 

        6-8 Zucchini slices

        Slice Zucchini in rounds.  

        Top with a spoon of marinara, add cheese.

        Airfry about 5 mins.

        Add Olives on top, slice one for the “legs”

        Chattering Apples

        (kids will assemble these)

        Organic Apples

        Almond butter

        Marshmallows 

        Slice Apples and spread 1/2 TBSP Almond butter on 2-4 pieces.

        Add 5-6 marshmallows and top with another slice of apple.

        Cabbage Salsa Slaw

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          Cabbage Salsa Slaw

          Vegan, Gluten free, Paleo

          Happily serves 6

          ALL ORGANIC INGREDIENTS 

          Half head purple cabbage 

          Half head green cabbage

          1/2 Red onion 

          1/2 Yellow onion

          1/4 Cup Cilantro 

          1 Avocado 

          1 Green Onion

          1/2 Cup  Lemon or Lime Juice

          1/2-1 Cup Salsa 

          1/2 TBSP Himalayan sea salt

           

          Shred Cabbage.  Steam 7 minutes.

          Chop Cilantro and onions.

          Dice Avocado and mix with Salsa and lemon juice.

          Toss all ingredients Together.

          Serve as fish taco filling or use a side dish or add meat and make it your main dish.

          Mushrooms!!! Medley of flavors…Keto Style!

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            Kale Mushroom Pepper Medley

            Vegan, Gluten Free, Keto

            Happily Serves 1

            ALL ORGANIC INGREDIENTS 

            2 Cups Kale Or Spinach 

            1/2 Cup Sweet Bell peppers

            1/2 Cup Mushrooms

            2 TBSP Olives

            2 TBSP Avocado Oil

            2 TBSP Lemon Juice or Balsamic Vinegar 

            Sea Salt

            1 Garlic Clove

            1/2 TBSP Minced Onions

             

            Cut Garlic, let sit 5 minutes 

            Cut Bell Peppers into bite size pieces.

            Wash and Stem Kale/spinach for about 1 minute or until it becomes bright green.  Quickly remove from heat, drain off all the water.

            Wash mushrooms well, dice and stem about 5 minutes.  Drain off water.

            Toss all ingredients together.  Serve warm or cold.

            Pumpkin Quinoa Walnut Salad

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              Pumpkin Quinoa & Cabbage Salad

              Gluten Free, Vegan 

              Happily serves 2

              ALL ORGANIC INGREDIENTS 

              1 Cup Pumpkin (or winter squash) 

              1 TBSP Sunflower oil 

              Himalayan sea salt 

              1/2 Cup Quinoa 

              A handful of parsley leaves 

              1 Cup Red cabbage

              1 Cup Green Cabbage

              1/4 Cup Red onion

              2 Tbsp Walnuts

               

              Dressing

              2 TBSP Sunflower oil 

              2 TBSP Balsamic vinegar (I use Queen Creek Olive Mill)

              Dash cinnamon 

              1 tsp Maple syrup extract 

              1 tsp Stevia or Monk Fruit 

              Slice squash and Bake in the oven for 20 minutes, or until golden. 

              Cook Quinoa. (One cup broth or water to one cup Quinoa for about 10 mins)

              Combine the pumpkin with the quinoa, parsley, cabbage and walnuts.

              Combine all of the dressing ingredients then drizzle over the salad.

              Serve while warm or cold. 

              Pumpkin Fat Bombs! Keto snack!

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                Pumpkin Fat BOMBS!

                Gluten Free, Vegan, Keto

                Happily Serves 5 (2 per serving)

                ALL ORGANIC INGREDIENTS 

                1 Cup Coconut Butter

                4 TBSP Pumpkin Purée 

                3 TBSP Coconut Four

                1/4 tsp Maple Extract 

                1 tsp Stevia 

                1 TBSP Pumpkin Pie Spice

                Optional: top with a cashew

                 

                Mix all ingredients together.  

                Roll into balls or fill mini muffin tin about 3/4 for serving size.

                Don’t sub the coconut flour, you need it for absorbing the pumpkin.

                Store in fridge or freezer.

                Tuna Stuffed Tomatoes! Delicious! Skip the rice, get all the clean protein!

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                  Tuna Stuffed Tomatoes 

                  Gluten Free, Keto Friendly, Dairy Free

                  Happily serves 1

                  ALL ORGANIC INGREDIENTS 

                  4 oz Tuna

                  2 Vine Tomatoes 

                  1 TBSP Vegan Mayo

                  1 TBSP Balsamic Vinegar 

                  1 TBSP Lemon Juice

                  1 TBSP Sunflower Oil

                  1 Garlic Clove

                  1 Green Onion 

                  1 Celery Stalk

                  1/8 Cup Yellow Onion

                  Sea Salt

                  Optional: 1/4 Cup Vegan Cheese (SO Delicious brand)

                   

                  Cut Garlic, let sit 5 minutes.

                  Dice celery and onions. 

                  Cut Tomatoes in half, scoop out seeds. 

                  Mix all ingredients together except cheese.

                  (do not drain off the water in the tuna can if you are not using fresh tuna, That’s where the omega settle, kind of like the peanut butter jar)

                  Spoon in the mix into the tomatoes, top with cheese.  

                  Bake at 400 for 7-10 minutes, or you can eat it cold.

                  Homemade Sushi! Simple, clean, easy eating!

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                    Homemade Sushi

                    Gluten Free

                    Happily serves 1

                     

                    ALL ORGANIC INGREDIENTS 

                    4 oz Salmon

                    2 oz Almond Cream Cheese

                    1 Cucumber

                    Optional: 1 handful sprouts

                     

                    Peel Cucumber, slice.

                    Use an apple corer to punch out the center of cucumbers. 

                    Divide Cream Cheese

                    Slice Salmon into about 8 pieces.

                    Add dab of cream cheese, roll salmon and add to the center of cucumber.

                    Add Sprouts on top.

                    Eggplant Queso-Dairy Free!

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                      Eggplant Queso 

                      Vegan, Gluten Free

                      Happily serves 6

                      ALL ORGANIC INGREDIENTS 

                      1 Eggplant

                      4 TBSP Avocado Oil

                      Himalayan Sea salt

                      2 Cups Almond milk

                      3 TBSP Nutritional yeast 

                      1 Garlic Clove

                      1 tsp Cumin or Curry Powder

                      2 tsp Chili powder

                      2 tsp Smoked Paprika

                      Optional: Red Pepper flakes 

                       

                      Roast Eggplant in air fryer for about 5-7 minutes.

                      Add All ingredients to a food processor and blend well.  

                      Add more milk if you want it thinner. 

                      Green chili would be also be a great add on.