Healthy with Jodi

Recipes

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.

Spicy BBQ Meatballs & Bell Peppers

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Spicy BBQ Meatballs and Veggies 

Gluten Free

Happily serves 1

ALL ORGANIC INGREDIENTS 

4-6 Chicken Meatballs

1/2 Red Bell Pepper

1/2 Yellow Bell Pepper

1/2 Orange Bell Pepper

1/4 Yellow sweet Onion

1 TBSP Parsley

1 Garlic Clove

2 TBSP Spicy Korean BBQ Sauce

 

Cut/press Garlic Clove, let sit for 5 minutes.

Cut meatballs in bite size pieces.

(4 for Women, 6 for Men, 3 for Kids) I used Costco Organic Meatball.

Wash and Chop Parsley.

Chop Onion.

Dice Bell Peppers.

Air fry or Bake/Roast peppers and meatballs for about 5-7 mins.  You can eat the bell peppers raw if you don’t want them warm.

Combine all ingredients with BBQ sauce (I got mine at Sprouts).

Serve warm or cold for leftovers.

Pumpkin Yogurt-Breakfast idea! Or Dessert!

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Pumpkin Yogurt 

Vegan, Gluten Free

Happily serves 2

 

ALL ORGANIC INGREDIENTS 

1 8oz Plain Coconut Yogurt (So Delicious brand) 

1 Cup Pumpkin

1/2 Cup Applesauce 

1/4 Cup Pecans or walnuts 

1/4 tsp Cinnamon 

1/4 tsp Pumpkin Pie Spice

Optional: Stevia to taste or 1 tsp Monk Fruit 

 

Mix all ingredients together and top with pecans or walnuts. 

Serve immediately, canned Pumpkin doesn’t keep very well after a day. 

Need a new salad dressing?

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Dijon Dill Sauce/Dressing

Dairy Free, Gluten Free

Happily Serves 2-3

ALL ORGANIC INGREDIENTS 

1/2 Cup plain Coconut Yogurt

1 tsp Coconut Vinegar

4 TBSP Avocado Oil

2 tsp Lemon juice 

2 tsp Dijon Mustard 

2 tsp Dried dill weed or 1 TBSP Fresh Dill

1 Garlic clove

1/4 tsp Himalayan Sea salt

Black pepper to taste 

Dice or mince Garlic, let sit 5 minutes.

Finely Chop Dill weed if you are using fresh dill.

Whisk all sauce ingredients. 

Cumin Lime Dressing-Refreshing!

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Cumin Lime Dressing 

Gluten Free, Dairy free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1/4 Cup Lime Juice 

2 TBSP Avocado or Olive oil

1 tsp DIjon or flavored mustard

1-2 Garlic Cloves

1 tsp Cumin

1/2 tsp Oregano

1/8 tsp Himalayan Sea salt

Optional: chipotle powder, chili powder, pepper

KALE YEAH!!! Finally an easy & Yummy KALE recipe

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Chicken Sausage w/Quinoa & Kale 

Gluten free, Dairy free

Happily serves 2

ALL ORGANIC INGREDIENTS 

2 Chicken sausages 

1 Cup TriColor Quinoa + 1 Cup Bone Broth

1/2 Cup Salsa

2 Cups Kale 

1 Garlic Clove 

2 TBSP Avocado oil 

1/4 Cup Parsley

1/4 Cup Cilantro 

Himalayan Sea Salt

Vegan Option: Replace Meat with a Bean of your choice (pinto beans shown above)

 

Cut or mince garlic clove, let sit 5 minutes.

Cook sausage about 5 in air fryer or convection oven. Cut into bite size pieces.

Cook Quinoa in bone broth about 10 minutes, remove from heat.

Chop Parsley and Cilantro.

Wash Kale well, cut into small strips. Steam in a skillet with a little water.

***Drain off Water from the Kale (you can substitute Spinach and follow the same directions.)

Combine all ingredients.  This salad can be served warm or cold.

Fresh Shrimp Cucumber Salad

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Fresh Shrimp Cucumber Salad

Gluten Free, Dairy Free

Happily Serves 2

ALL ORGANIC INGREDIENTS 

10 oz Baby Shrimp

1/2 Cup Tri color Quinoa 

1/2 Cup Salsa

2 Green onions

1/4 Cup Red Onions

1 Cucumber 

Handful Cilantro 

1 garlic clove

 

Cook Quinoa according to package (I use 1to1 ratio of bone broth to quinoa and cook for 10 mins to leave it somewhat crunchy instead of mushy).

Cut or mince garlic, let sit 5 minutes.

Rinse, drain and dry off Shrimp.

Wash all veggies, dry off.

Peel cucumber and dice.

Slice green and red onions.

Mix all ingredients together and enjoy cold!

Salsa is optional but gives it a kick.  

*substitute:

2 TBSP Avocado oil and 2 TBSP Balsamic Vinegar 

Cashew Almond Collagen Bites

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Dairy Free, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Cashews

16 oz Almond Butter

1/2 Cup Collagen Powder

1 Egg 

1/2 Cup Blonde Coconut Sugar or Monk Fruit 

Dash of Cinnamon

1 tsp Sea Salt

Whole cashews for topping

Rinse and dry cashews.

Chop Cashews.

Add Almond butter, collagen, egg and sugar to a bowl and mix throughly. 

Add chopped cashews.

If it’s too sticky, add more collagen.

Roll into balls, and top with a cashew.

Bake at 350 for 8 minutes. (I like mine raw)

Digestion Problems? Try this gut healing salad dressing

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This is beneficial to anyone who has SIBO, low stomach acid, or difficulty digesting.   

Use it on fish, chicken, lamb, salads, or as a dipping sauce for veggies.

Ginger: antibacterial, antimicrobial, enhances digestion

Garlic: antibacterial, antiviral

Parsley: detoxes the blood and body from heavy metals

Cilantro: detoxes the blood and body from heavy metals

Mint: helps with digestion

Sea salt: helps support adrenal function and electrolyte balance

Lime: helps alkalize the body

Ginger Chimichurri

Vegan, Gluten Free

Happily serves 16 (2 TBSP)

 

ALL ORGANIC INGREDIENTS 

2 Cups Avocado Or Hemp Seed oil

4 oz Lime juice

3 Green Onions

3oz Fresh Ginger

2 Garlic Cloves

1 1/2 TBSP Mint

1 1/2 TBSP Cilantro 

1 1/2 TBSP Parsley 

1 1/2 TBSP Basil

1 tsp Sea Salt

Optional: 1/4 tsp Black or White pepper

 

Cut Garlic first, let sit while you prepare other herbs.

Peel Ginger and Coarsely chop green onions and other herbs.

Add all herbs plus 1 cup oil in a Vitamix or Food Processor.

Blend on low and run 1 minute and then slowly add the remaining oil. 

Remember this is a fresh dressing, if you won’t use it within 5-7 days, cut the recipe in half.

National Pina Colada day??? I got you covered!

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Pina Colada Green Ginger Refresher

Dairy Free, Gluten Free, Vegan

Happily Serves 2

 

1 Tbsp Fresh ginger 

1-2 TBSP Lemon or lime Juice

1 Cup Coconut Milk 

1 1/2 Cup Frozen Pineapple

1 Small frozen banana (optional)

2 Cups Spinach

1/2 Cup water (to thin to desired consistency )

1/2-1 tsp Cinnamon 

Stevia or 1 TBSP Raw honey

 

**Steam Spinach first! Drain off the water and then add to vitamix.  

Do not eat it raw***

Add all ingredients to blender and blend on high until completely smooth.  Add water until desired thickness. 

*Important Notes

*For spinach (and kale)if it fresh, then quick steam it, drain off the water then add it to the recipe. You can bag the rest and keep it in the freezer, or buy chopped frozen spinach instead.  Do not eat raw spinach or Kale as it is not in the a digestible form, it most likely will cause bloating if raw.  Heat needs to be added to break down the outer cell membrane.  Steam it till it is bright green then quickly remove heat and it’s ready.  about 1-3 mins tops depending on how thick the vein is. 

Optional banana:

**If you are watching your sugars/glucose levels, omit the banana and use banana extract if you want the flavor but not extra carbs.