Healthy with Jodi

Recipes

Overnight Vanilla Walnut Quinoa-Gluten Free!

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    Overnight Vanilla Walnut Quinoa 

    Vegan, Gluten Free

    Happily serves 2

    ALL ORGANIC INGREDIENTS 

    1 1/2 Cup Almond Milk

    1/2 Cup Quinoa

    4 TBSP Chia Seeds

    1 tsp Maple Extract 

    1/4 tsp Almond Extract

    1/4 tsp Vanilla Extract

    Dash Cinnamon 

    Stevia to taste 

    Optional: Top with 1/4 Cup Walnuts in the Morning

     

    Rinse well.  Cook Quinoa.  You can cook in bone broth to add more protein. (1 to 1 ratio for 10 minutes, remove from heat. Let cool)

    Use Sprouted quinoa. You Can also use the raw seeds, you don’t have to cook it if short on time.

    Separate all ingredients in 2 Mason Jars except Walnuts (can sub and nut here)

    Shake and let sit overnight, add nuts when serving.

    Peach Cobbler Crisp…Can you eat dessert for breakfast? Why, yes you can! Guilt free

    by

      Peach Cobbler

      Gluten Free

      Happily Serves 4-6

      ALL ORGANIC INGREDIENTS 

      Filling

      4 Cup Peaches

      1/2 cup Coconut Sugar or Monk Fruit

      2 tsp Cinnamon

      1/3 Cup Quinoa flour

      1 TBSP Cornstarch

      Crumble

      1 Cup Coconut Brown sugar or Monk Fruit

      1 Cup Quinoa Flour

      3/4 Cup Quinoa

      1 1/2 tbsp Cinnamon

      2/3 Cup Hemp seeds

      1/2 tsp Pumpkin pie spice

      1 Cup Walnuts or Pecans

      3/4 Cup Butter 

       

      Preheat oven to 375F

      Lightly spray a 9×13 pan with coconut oil.

      Peel and slice the peaches.

      Mix filling ingredients and place into baking dish.

      In another bowl, mix together crumble ingredients except the butter.

      Add the butter and mix with your hands or a fork, pressing the butter in to the dry mixture.

      The mixture will begin to come together but still crumbly.

      Add Crumble mix on top of filling mixture.

      Bake about 45 minutes. 

      Top will be golden, fruit will be bubbling.

      Baba ganoush-My New Favorite!!! Gluten free and Keto Friendly not to mention DELICIOUS

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        Baba ganoush

        (Eggplant Hummus)

        Vegan, Paleo, Gluten Free, Keto Friendly

        Happily serves 4

           

        ALL ORGANIC INGREDIENTS 

        1 Eggplant

        2 Green onions 

        1 TBSP Capers

        1 Garlic Clove

        1 Jalapeño 

        2 TBSP Lemon Juice

        4 TBSP Avocado Oil

        Sea Salt

         

        Roast Eggplant in strips about 10-15 minutes on 350 in convection oven or air fryer.

        Wash and chop veggies. 

        Add All ingredients to food processor, blend well. 

        Coconut Almond Cookie Crust

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          Coconut Almond Cookie Crust

          Dairy Free, Vegan Option, Gluten Free

          Happily serves 8

          ALL ORGANIC INGREDIENTS

          1 Cup Unsweetened Coconut flakes

          3/4 Cup Almond Flour 

          1 Egg or chia/flax egg substitute 

          4 TBSP Coconut oil

          1/4 Cup coconut sugar or 1/4 Cup monk fruit 

          1/3 Cup Sunflower butter 

          1 tsp Cinnamon 

          1 Dash Nutmeg

          1 Dash Ginger 

          1/4 tsp Sea Salt

           

          Optional: Chocolate Dip or Spread

          1/4 Cup dark cocoa chocolate, melted 

          3 tsp Unsweetened coconut

          1 tsp Coconut Oil 

          Optional: 3-5 Stevia Drops

           

          Add all ingredients in a food processor.  Process until the ingredient come crumble together. 

          Form a balls in a mini muffin tin or spread in a baking dish and refrigerate 15-20 minutes.

          Bake on 350  for 10 minutes or until the sides are golden brown.  IF you use the chia/flax substitute you can eat this raw without baking.

          Cool on the cookie sheet for 20 minutes.

          You can drizzle chocolate sauce on top for a layer or dip if you are making cookies.

          Chicken Stuffed Portobello-Grain Free!

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            Chicken Sausage Stuffed Portobello 

            Gluten Free, Dairy Free

            Happily Serves 1

            ALL ORGANIC INGREDIENTS 

            1 Chicken Sausage 

            1 Portobello Mushroom

            1 Jalapeño 

            1 Bell Pepper or 3 mini tri color sweet peppers

            1/2 Zucchini 

            Handful Cilantro

            1/8 Cup Parsley

            1 Garlic Clove

            1 Green Onion

            Himalayan Sea Salt

            1 TBSP Ginger Lime Coconut Aminos

            1 TBSP Avocado Oil

            Optional: Coconut Cheese (SO Delicious Brand)

             

            Wash Mushroom well, remove stem.

            Dice or press Garlic, let sit 5 minutes.

            Chop cilantro, parsley, peppers, zucchini, and green onion.

            Air fry chicken sausage (or bake/grill) for about 5 minutes.

            Mix all ingredients together and fill Portobello mushroom.  

            Bake 10 minutes or Airfry 5 mins.  Add chicken and cheese and bake 2-3 minutes more or until Cheese is melted.

            Sunflower Nut Butter Banana Bites

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              Sunflower Nut butter Banana Bites

              Dairy Free, Gluten and Grain Free

              Happily serves 12 (2 mini cups)

                

              ALL ORGANIC INGREDIENTS 

              1 Cup Sunflower Butter

              2 Eggs

              2 TBSP Honey or Monk Fruit

              2 tsp Vanilla or Baker’s Extract

              1/2 tsp Baking Powder

              2 Ripe Bananas

              Dash Sea Salt

              OPTIONAL: 1/4 Cup Lily’s Chocolate Chips 

              Mix ingredients.  Spray Mini muffin tin with coconut or avocado oil and bake on 375 for 8-10 mins.

              Egg Stuffed Bell Pepper-Air Fried, super easy!

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                Egg Stuffed Bell Pepper

                Dairy Free, Gluten Free

                Happily serves 1

                 

                ALL ORGANIC INGREDIENTS 

                1 Bell Pepper

                1 Egg

                1/2 Zucchini 

                1 Green Onion

                Handful Cilantro 

                1/8 Cup Parsley 

                Sea Salt

                Optional: Vegan Cheese (I used So Delicious coconut milk cheese)

                Wash Veggies. Cut top off Bell Pepper and remove seeds.

                Chop zucchini, green onion, parsley and Cilantro. 

                Mix all together and add egg.

                Fill Bell Pepper, add to air fryer or oven.

                Stir half way through.  Poke to make sure the egg is cooked before topping it with cheese for the last minute or two.

                Slice in half to serve.

                Stuffed Acorn Squash! Airfried-Easy!!

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                  Stuffed Acorn Squash 

                  Gluten free 

                  Happily serves 1

                  ALL ORGANIC INGREDIENTS 

                  1 Acorn squash 

                  1 Chicken sausage 

                  1 Zucchini 

                  1 Green onion 

                  1/8 Cup Parsley

                  1/8 Cup Yellow Sweet Onion 

                  Sea Salt

                  Optional: Top with Vegan Cheese

                   

                  Wash Squash well.  Cut Acorn Squash in half, scoop out seeds. 

                  Spray with Coconut or avocado oil, place in air fryer or oven for about 15 minutes while you prep other food.  

                  Cut Chicken Sausage in half, cook for 5 mins in Air fryer, then remove from heat.

                  Cut/chop zucchini, onions and parsley.  

                  Mix all ingredients together and fill acorn squash and bake or air fry for about 10 minutes.  Salt when done.

                  Optional: Top with Cheese the last few minutes of baking.

                  Avocado Sweet Potato Brownies! Gluten Free and Guilt Free!

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                    Avocado Brownie Bites

                    Dairy Free, Gluten Free

                    Happily serves 12 (2 mini Muffins)

                    ALL ORGANIC INGREDIENTS

                    ½ Cup Sweet Potato 

                    1 Avocado

                    2 Eggs

                    1/4 Cup Honey

                    2 TBSP Coconut Oil

                    3 TBSP Coconut Flour

                    1/3 Cup Raw Cacao Powder

                    1 ½ tsp Baking Soda

                    ¼ tsp Himalayan sea salt

                    Optional: 1/3 Cup Dairy Free Chocolate Chips 

                     

                    Preheat oven to 350 °

                    Bake or boil Sweet Potato and smash or blend well.

                    Spray Mini Muffin Pan with Coconut oil.

                    Place all of the ingredients in food processor, except for the chocolate chips.

                    Blend just until smooth.

                    Spoon into mini muffin tin.

                    Sprinkle tops with mini-chocolate chips.

                    Zucchini Egg Boats

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                      Zucchini Egg Boats

                      Gluten Free, Grain Free

                      Happily serves 2

                        

                      ALL ORGANIC INGREDIENTS 

                      1-2 Eggs

                      1 Chicken Sausage 

                      1 Green Onion

                      Handful Cilantro 

                      1 Zucchini 

                      1 tsp Minced Garlic or 1 Fresh Garlic clove

                      Sea Salt

                      Optional: 1 Jalapeño or Hatch green chili

                       

                      Slice Zucchini Long ways, about 4 strips per serving.  

                      Chop the rest of the zucchini for egg mixture.

                      Chop cilantro.

                      Slice green onion.

                      Slice/dice chicken sausage.

                      Add to a bowl, stir together with garlic.  

                      Add eggs, hand stir all all together.

                      Line the muffin tin or cup with zucchini strips. You can cross cross them or lay them next to each other.

                      Pour in the egg mixture.

                      You can omit the eggs if you are allergic and add 1/2 Cup Vegan Cheese.

                      Bake for about 20 mins or until ages are cooked.

                      Serve hot.