Healthy with Jodi

Recipes

Fennel & Beet Salad…Great for digestion and easy on the stomach. Excellent source of potassium

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    Fennel & Beet Salad
    Vegan, Gluten Free, Grain Free
    Happily serves 2

    ALL ORGANIC INGREDIENTS

    1 Air fried Fennel Bulb
    4 Baby Beets
    1/2 tsp Cinnamon
    1/2 tsp Chinese 5 Spice
    1/4 Lemon Juice
    1/8 tsp Maple Extract
    3-5 drops Stevia
    Sea Salt
    2 TBSP Hemp Seeds
    1 tsp Ground Fennel Seed

    Wash and slice Fennel.
    Air fry or bake the bulb except the top herbs for about 7-9 minutes.
    Mix Lemon juice and spices together. I grind my fennel seeds in the coffee grinder.
    Add diced Baby beets and stir together.
    Add Herb “grass” tops of the fennel to the Fryer for about a minute.
    Remove from heat, add ingredients together and top with Hemp seeds.

    Chill to serve or eat immediately as it will lose heat quick.

    Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

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      Baked Mediterranean Chickpeas
      Vegan, Gluten Free
      Happily serves 4

      ALL ORGANIC INGREDIENTS

      2 Cups chickpeas (rinsed and drained if you are using canned)
      1/2 TBSp Avocado oil
      1/2 tsp Cumin
      1/2 tsp Coriander
      1/2 tsp Cinnamon
      1/2 tsp Smoked paprika
      Sea salt to taste
      2-4 TBSP Lemon juice

      Preheat oven to 400 degrees
      Spray Avocado or Coconut Oil on Large baking stone.
      Toss chickpeas with avocado oil and spices and place on the baking sheet.
      Bake about 20 minutes.
      Serve immediately, leftovers don’t keep well.

      1/2 Cup per serving is a perfect portion size.

       

      Spicy Pinto Bean Dip

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        Pinto Bean Dip with a twist
        Gluten free, Vegan
        Happily serves 4-6

        ALL ORGANIC INGREDIENTS

        2 Cups Pinto Beans
        2 Jalapeño
        1 Serrano pepper
        1 Habanero
        2 Green onion stalks
        Handful Cilantro
        2 TBSP Lemon Juice
        1 TBSP Avocado oil
        2 TBSP Water
        2 Garlic Cloves
        Himalayan Sea Salt

        Rinse and drain beans.
        Blend chili peppers and lemon juice.
        Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
        Lasts 3 days in the fridge and a month in the freezer.

        *1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.

        Air fried Stuffed Acorn Squash-Super EASY!

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          Stuffed Acorn Squash Bowls
          Vegan, Gluten Free
          Happily Serves 2

          ALL ORGANIC INGREDIENTS

          1 Acorn Squash
          1 TBSP Coconut oil
          1 Cup Tri-Color Sprouted Quinoa
          1 Cup Bone Broth (or vegetable broth if vegan)
          1 Red Onion
          1 Red Bell Pepper
          1 Cup Green Bell Pepper
          2 Green Onion Stalks
          1 tsp garlic
          Himalayan Sea Salt
          Pepper to taste

          Cut or mince Garlic, let sit 5 minutes.
          Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

          Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
          Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
          (One cup to one cup, cooked like rice, leave the lid on).
          Cook for 10 minutes, do not over cook.

          Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
          Add Garlic and salt and pepper.
          Remove from heat, add all ingredients together and fill squash bowls.

          Almost better than Sex Cake! A client request to turn his favorite cake into a healthier version…Mission Accomplished!

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            Almost Better than Sex Cake
            Dairy free, Gluten free, Vegan
            Happily serves 12

            ALL ORGANIC INGREDIENTS

            1st layer
            1 1/2 Cup gluten free flour
            1 1/2 sticks butter or coconut oil
            1 1/2 Cup chopped pecans (or favorite nut)

            Melt butter.
            Add flour and chopped pecans.
            Mix and press down to form crust in a 9×13 cake stone pan.
            Bake at 400 for 10-15 minutes or until golden brown.
            Let cool completely.

            2nd layer
            8 oz softened Dairy free Cream cheese
            1 Cup Coconut Cool Whip
            5-8 drops chocolate Stevia

            Add softened cream cheese and coconut whip to food processor.
            Add flavor Stevia of choice, blend until smooth.
            Spread on top of cooled crust.

            3rd layer
            2 small packages instant chocolate pudding.
            3 Cups non dairy milk

            Combine milk with instant pudding and beat until thick.
            Add as next layer.

            4th layer
            Top with cool whip as desired.
            Sprinkle with chopped pecans.
            Chill well.

            Fresh Green Salad instead of fried onion casserole style.

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              Fresh Green Bean Salad
              Gluten free, Vegan
              Happily Serves 8-10

              ALL ORGANIC INGREDIENTS

              3 Cups fresh Green Beans
              1 Cup Kidney Beans
              1/2 Cup Parsley
              1 Garlic Clove
              2 TBSP Lemon Juice
              4 TBSP Olive Oil or Avocado Oil
              1 tsp Cumin
              1/4 tsp Himalayan Sea Salt
              2 Cups Mixed Micro Greens and/or Sprouts
              Cracked Pepper to taste
              Red Pepper Flakes

              Steam Green Beans until slightly tender. Cut into bite size pieces.
              Chop Parsley.
              Cut Garlic Clove, let sit 5 mins.
              Rinse and drain beans.
              Whisk lemon juice, garlic, cumin, salt and Peppers together and slowly whisk in oil.

              Serve at room temperature or cold.

              Spoon over salad or eat plain.

              White Chocolate Peanut Butter Hummus…Can that be real? Yes, any bean can be turned into hummus. Delicious as a fruit dip or by itself.

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                White Chocolate Peanut Butter Hummus
                Vegan, Gluten free
                Happily serves 8-10

                ALL ORGANIC INGREDIENTS

                2 Cups Butter Beans
                1 Cup White Chocolate Peanut butter
                3 TBSP Lemon Juice
                2 TBSP Water
                2 TBSP Coconut oil
                1-2 tsp Cinnamon
                1 tsp all spice
                5-8 drops English Toffee Stevia
                2 tsp Himalayan Sea Salt

                Rinse beans, drain.
                Combine all ingredients in food processor and blend until smooth.
                Serve as a “fruit” dip or enjoy by itself!

                Avocado Chicken Lettuce Boats

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                  Avocado Chicken Lettuce Boats
                  Gluten Free, Paleo, Dairy free
                  Happily Serves 6-8

                  ALL ORGANIC INGREDIENTS

                  3 Cups Shredded Chicken
                  2 Avocado
                  2 Garlic Cloves
                  1/2 tsp Himalayan Sea salt
                  2-3 TBSP Lime juice
                  1/2 Cup Celery
                  1/4 Cup Green onions
                  1/2 Cup Parsley
                  OPTIONAL: Dill pickles

                  Chop all greens and mix all ingredients together.
                  Wrap in lettuce, optional to top with micro greens.

                  Add dill pickle slices or chop in the mix if desired.

                  Vegan “Eggnog” Chai Latte

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                    Vegan “Eggnog” Chai Latte
                    Dairy Free, Vegan
                    Happily serves 1

                    ALL ORGANIC INGREDIENTS

                    8 oz So Delicious Eggnog
                    2 Chai Tea bags
                    1/2 cup espresso or Cold Brew
                    Optional: 2oz Kahula

                    Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
                    As soon as eggnog begins to form little bubbles remove from the heat.
                    Remove tea bags from eggnog.
                    Pour coffee in a mug and top with the chai spiced eggnog.
                    Serve immediately.

                    Macadamia Nut Coconut Cream Collagen Bites

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                      Coconut Cream Macadamia Nut Collagen Protein Bite
                      Gluten Free, Dairy Free, Vegan Option
                      Happily Serves 8-10

                      ALL ORGANIC INGREDIENTS
                      1 Cup Coconut butter
                      1⁄2 Cup raw Honey (you can use Maple syrup if vegan)
                      1 tsp Vanilla extract
                      1⁄8 tsp Himalayan sea salt
                      1⁄2 Cup Macadamia nuts (or any nut)
                      4 Scoops Bone Broth Protein Powder (or collagen)
                      ** You can add 3 TBSP water for consistency

                      Whisk together coconut butter, honey, vanilla and sea salt.
                      Add protein powder and combine remaining ingredients
                      Pour into a greased loaf pan.
                      Refrigerate 1–2 hours

                      Whisk room temp/melted coconut butter, honey, vanilla and sea salt together.
                      Stir in the bone broth powder or collagen.
                      Add chopped macadamia nuts and water.
                      Pour into the greased loaf pan. You can also use parchment paper instead of greased pan.
                      Refrigerate and let it chill for 1-2 hours.
                      Once it’s firm, cut into 10 pieces.

                      Tip:
                      Soak and dry your nuts before assembly for easier digestion.
                      You can use any of your favorite nuts to give variety to your meal plan.