Healthy with Jodi

Recipes

Moroccan Eggplant. Indian spices that help with inflammation and excite your taste buds!

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    Moroccan Eggplant

    Vegan, Gluten Free

    Happily serves 6

    ALL ORGANIC INGREDIENTS 

    1 Yellow Onion

    2 Garlic cloves

    1 Red bell Pepper

    1 medium Eggplant

    2 tsp Turmeric

    1/2 tsp Garam malsala

    2 Cups Garbanzo beans 

    1/2 Cup Tomato sauce

    1-1/4 cups + 1 TBSP Bone Broth (vegetable broth if Vegan)

    1 TBSP  Cilantro 

    Red Pepper Flakes to desired hotness 

    Himalayan Sea salt

    Black pepper to taste

    Slice onion and press garlic and let sit for at least 5 minutes.

    Rinse Beans well if you are not pressure cooking the, yourself.

    Slice Eggplant, chop Bell Peppers, chop cilantro.

    Heat 1 TBSP Bone broth in a cast iron skillet. 

    Sauté onion in broth over medium heat for about 5 minutes, stirring frequently. 

    Mix in garlic, red bell pepper, eggplant, garam masala, and turmeric. 

    Add broth and tomato sauce. 

    Stir, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. 

    Add garbanzo beans.

    Simmer for another 5 minutes. 

    Season with salt and pepper after cooking

    Sprinkle with cilantro and red pepper Flakes.

    Cheesy Zucchini Egg Cups

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      Cheesy Zucchini Egg Cups
      Gluten Free, Paleo
      Happily Serves 2

      ALL ORGANIC INGREDIENTS

      1 Yellow Squash
      1 Zucchini
      4 Eggs
      1/4 Cup Green Onions
      1/4 Red Onions
      1 Garlic clove
      Himalayan Sea Salt
      Cracked Black Pepper
      1/2 Cup Vegan Cheese
      Optional: Red Pepper Flakes

      Press garlic clove, let sit 5 minutes.
      Chop onions and Cilantro.
      Slice zucchini/squash in desired thickness.
      Spray Stoneware pan with coconut or avocado oil.
      Line cups with zucchini, sprinkle with sea salt.
      Mix eggs & veggies and pour into cups.
      Optional to top with red pepper flakes and cheese.
      Bake at 400 for 25-30 minutes.

      Spicy Korean BBQ Pasta-Grain Free, gluten Free!

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        Spicy Korean BBQ Zucchini Chick Pea Pasta
        Vegan, Gluten Free, Grain Free
        Happily serves 2

        ALL ORGANIC INGREDIENTS

        1 Zucchini
        1 Yellow Squash
        1 Cup Garbanzo Beans (chick peas) or sub your favorite bean
        1 Handful Arugula
        2-4 TBSP Korean BBQ Sauce
        1 TBSP Avocado Oil
        Sea Salt to taste

        Spiralize squash and zucchini
        Rinse Beans well
        Quick steam Arugula in one TBSP Avocado oil in a cast iron skillet. Add minced garlic and minced onion if desired. Remove from heat when it turns bright green.
        Add all ingredients together and toss well.
        Serve hot or cold. If you don’t do raw veggies well, Quick steam the zucchini 1-3 minutes in the skillet as well.

        Kidney Bean Medley-Gluten Free! Dairy Free! Fresh chill salad idea

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          Kidney Bean Medley
          Vegan, Gluten Free
          Happily serves 3-4

          ALL ORGANIC INGREDIENTS

          1 Cup Tri Color Sprouted Quinoa
          1 Cup Bone Broth (Vegetable Broth if vegan)
          1 Cup Kidney Beans
          1 Green Onion Stalk
          1/4 cup Cilantro
          1/8 cup Parsley
          1/2 Cup Red Onion
          1 Garlic Clove
          2 TBSP Sunflower oil (Can Sub Avocado Oil)
          2 TBSP Balsamic Vinegar
          1 TBSP Lemon Juice (optional)

          Cut or press garlic and let sit 5 minutes.
          Rinse Beans well if you are not slow cooking them yourself. You can sub pinto beans, chick peas, or black beans to change up the flavor and add variety.
          Add Quinoa to broth and bring to a boil. Reduce heat, slow simmer for about 10-15 till liquid has soaked in. Let cool.
          Chop cilantro and Parsley, red onion, green onion.
          Added the lemon juice in last, thought it needed a bit of freshness.
          Mix all ingredients together and serve chilled.

          Butternut Squash Spaghetti w/Swiss Chard

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            Butternut Squash Spaghetti w/Swiss Chard

            Vegan, Grain Free, Gluten Free

            Happily Feeds 2

            ALL ORGANIC INGREDIENTS

            1 Cup Aduzuki Bean Spaghetti
            1 Cup Butternut Squash Pasta Sauce
            1 TBSP Avocado Oil
            1 TBSP Coconut Oil
            1 Garlic Clove
            1/4 Yellow Onion
            Himalayan Sea Salt
            2 Cups Swiss Chard

            Bring water to a boil, add pasta, cook about 5 mins, watch to not over cook.
            Drain into a Colander.
            Cut or press garlic, let sit 5 minutes.
            In a cast iron skillet, heat 1 TBSP coconut oil, sauté chopped onion.
            Wash the Swiss chard. Slice thin, cut off Stems and about sauté 2-3 minutes before adding greens.
            Add greens, just as they release their dark green color, add pasta sauce. Simmer all together until pasta sauce is warm, probably only 1-2 minutes, slow stirring constantly.
            Remove from heat, add noodles and avocado oil and salt and mix well.

            Hummus Stuffed Bell Peppers

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              Hummus Stuffed Bell Peppers
              Vegan, Grain Free, Gluten Free
              Happily serves 4

              ALL ORGANIC INGREDIENTS

              1 1/2 Cup Garbanzo Beans
              1/2 Cup Black Beans
              2 TBSP Avocado Oil
              2 TBSP Lime Juice
              1 Handful Cilantro
              1-2 Green onion Stalk
              1 Garlic clove
              1 tsp Red Pepper flakes or Chipotle Powder
              Sea Salt

              Soak Beans 24 hours. Rinse and replace with clean water. Add beans to the crock pot and add water to fill about an inch over the top of the beans. Cook on low for 10-12 hours.
              If you are using beans from a can, rinse and drain.

              Cut garlic and let sit 5 mins.
              Chop cilantro and reserve a bit for the top garnish.
              Add all ingredients to the food processor and blend til smooth.
              Slowly add water while blending if it’s too thick.

              Cut bell peppers in half, remove the seeds and fill.
              Or cut in strips and use as a dip.
              1/2 Cup is a recommended serving size.

              Veggie Pasta Salad…Gluten Free, Grain Free!

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                Veggie Pasta
                Vegan, Gluten Free, Grain Free
                Happily serves 4

                ALL ORGANIC INGREDIENTS

                1 Yellow Squash
                1 Zucchini
                2 Cup Brussel Sprouts
                2 TBSP Hemp Seed Oil
                2 TBSP Lime or Lemon Juice
                1-2 tsp Red Pepper flakes
                2 TBSP Coconut Aminos
                1 tsp Himalayan Sea Salt

                Cut bottom stem of Brussel sprouts. Quarter Brussel sprouts, wash after cut, check for dirt.
                Spiralize squash and zucchini.
                In a separate bowl, spray Brussel sprouts with coconut or avocado oil and sprinkle salt on them. Steam or air fry the Brussel sprouts for about 5-7 mins. Check to make sure they don’t burn.
                Transfer to bowl, then air fry zucchini & Squash for 3 mins, not more so they stay crunchy.
                Mix oil and spices together and toss all veggies.
                Serve hot or refrigerate and serve as a cold salad, it’s great both ways!

                Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

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                  Jodi’s Secret Ingredient Black Bean Brownies
                  Grain free, Dairy free, Gluten Free
                  Happily serves 12-15

                  ALL ORGANIC INGREDIENTS

                  1 Egg Replacer
                  2 Cups Cooked Black beans
                  One Avocado
                  2 TBSP Coconut Oil
                  1 TBSP Vanilla extract
                  1/2 Cup Coconut Brown Sugar
                  2/3 Cup Raw Cacao
                  1/4 tsp Baking soda
                  1/4 tsp Baking powder
                  Dash of Cinnamon
                  5-8 Drops of Chocolate stevia

                  Preheat oven to 350°.
                  Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
                  Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
                  Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

                  Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
                  Bake for about 20 minutes or until toothpick comes out clean.
                  Cool completely.

                  Tips:
                  The food processor is best.
                  Brownies are best cold.
                  Can be stored in the fridge for 3 days or frozen for 2 weeks
                  Also tastes good raw, no need to bake if you are in a hurry.

                  Creamy Cauliflower Avocado Soup

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                    Creamy Cauliflower Avocado Soup

                    Vegan option, Gluten Free
                    Happily serves 4

                    ALL ORGANIC INGREDIENTS

                    2 Cauliflower heads or 4 Cups Cauliflower rice
                    6 Cups Bone Broth (Veggie Broth if Vegan)
                    1/2 Cup Raw Cashews
                    4 TBSP Sesame seeds or tahini
                    1 Avocado
                    2 TBSP Coconut Oil
                    1 Sweet Yellow Onion
                    4 Garlic Cloves
                    1/4 Cup Parsley
                    Himalayan Sea Salt

                    Soak Cashews 1-4 hours, drain water and rinse.
                    Cut or press garlic, let sit 5 minutes.
                    Chop Parsley, cauliflower and onions.
                    Sauté garlic & onions until they are translucent.
                    Pour in 6 cups of Bone Broth in your stock pot.
                    Add cauliflower, cashews and sesame seeds.
                    Bring it to a boil.
                    Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
                    Let cool and transfer to a high powered blender.
                    Add avocado and blend until smooth.
                    Season to taste with the salt and pepper.
                    Garnish with chopped parsley

                    If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

                    Orange Ginger Sauce/Dressing

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                      Gluten Free, Dairy Free
                      Happily serves 2-4

                      ALL ORGANIC INGREDIENTS

                      5 TBSP Bone Broth
                      1/2 tsp Orange zest
                      1/3 Cup fresh Orange juice
                      1 TBSP Coconut Aminos
                      1/4 tsp Red chili flakes
                      1/4 Cup fresh cilantro, chopped

                      1/2 TBSP Ginger powder

                      1-1/2 TBSP Avocado Oil

                      Blend all ingredients together. Shake well before serving.

                      Add to your favorite salad mix or sautéed veggies.