Healthy with Jodi

Recipes

Chimichurri: AwesomeTopper!

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    Chimichurri
    Gluten-Free, Dairy Free
    Happily Serves about 12

    ALL ORGANIC INGREDIENTS

    3 Avocados
    3 Tbsp Avocado oil
    2 Serrano peppers
    1/4 Cup Green onions
    4 TBSP Lime juice
    1 TBSP minced Garlic or 3 garlic cloves
    1/4 Cup Italian parsley
    1 TBSP Himalayan Sea salt
    1 tsp Maple syrup extract
    1 tsp Red pepper flakes
    Handful cilantro

    Lettuce for wraps
    OPTIONAL: 1 tsp Hatch Green Chili powder

    Coarsely chop veggies. Add to food processor, Process until smooth.
    Optional: Thin with water until sauce is semi-thick but pourable.

    Top with Sprouts and Enjoy!

    Avocado Chicken Salad-Dairy Free

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      Avocado Chicken Salad
      Gluten Free, Paleo, Dairy free
      Happily Serves 2

      ALL ORGANIC INGREDIENTS

      1 Cup Shredded Chicken
      1 Avocado
      1/2 tsp Garlic
      1/2 tsp Himalayan Sea salt
      1/2 tsp Pepper
      1 TBSP Lime juice
      1 tsp Fresh cilantro
      1/2 Cup Celery
      1/4 Cup Green onions
      1/4 tsp Parsley
      Romaine Lettuce
      OPTIONAL: Dill pickles

      Chop all greens and mix all ingredients together. Wrap in lettuce, add dill pickle slices or chop in the mix.

      Coconut Flour Bread-Gluten Free

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        Coconut Flour Bread
        Gluten Free, Refined Sugar Free
        Happily serves 12

        ALL ORGANIC INGREDIENTS

        6 pasture raised eggs


        1/2 Cup melted coconut oil or Ghee (or butter)

        
1-2 TBSP Raw honey


        1/2 tsp Himalayan sea salt


        3/4 Cup Coconut flour

        Preheat oven to 350
        Sift coconut flour with sea salt into medium bowl.
        In small bowl, beat eggs together slightly then add to flour.
        Stir in oil/butter and honey.
        Pour into a small oiled loaf pan. Bake for 40 minutes.
        Turn loaf out and cool completely on a rack.

        Avocado Mayo-Paleo, Vegan! Try this alternative for Dairy free!

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          Avocado Mayo
          Vegan, Paleo, Gluten Free
          Happily serves 4, makes about 3/4 cup

          ALL ORGANIC INGREDIENTS

          1 Avocado
          1/4 cup lemon juice
          1/4 Himalayan Sea Salt
          1/4 Avocado Oil
          Dash of Chili or Cayenne Pepper

          Scoop out avocado flesh, add all ingredients to food processor except avocado oil. While the food processor/blender is running, add avocado oil slowly.

          I added Cilantro for added spice and flavor to change it up.

          Beet Jerky-Paleo and Vegan

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            Beet Jerky
            Vegan, Paleo
            Happily serves 3-6

            ALL ORGANC INGREDIENTS

            ¼ Cup Vegan Worcestershire sauce
            ¼ Cup Coconut Aminos
            1 tsp maple syrup or maple extract and 1/8 tsp stevia
            ½ tsp onion powder
            ½ tsp garlic powder
            3 medium beets (about 1½ pounds), Peeled
            1 tsp pepper
            Himalayan Sea Salt to taste

            Slice beets into ⅛-inch slices.
            Combine Worcestershire, Coconut aminos, maple syrup, onion and garlic, salt and pepper in a bowl.
            Add the beets and toss to coat.
            Cover and refrigerate for at least 2 hours.
            Preheat to 200°F, place racks on the lower third of the oven.
            Line baking sheets with parchment paper.
            Drain the beets. Arrange in a single layer.
            Bake, rotating the pans halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, about 2.5 hours.

            You can marinate the beets for up to 2 days. Store the jerky in an airtight container between sheets of parchment paper for up to 5 days.

             

            Taco Salad-Gluten Free

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              Taco Salad
              Gluten Free, Vegan
              Happily serves 3-4

              ALL ORGANIC INGREDIENTS

              SALAD:
              2-4 Zucchini
              2 Cups Kidney Beans
              1 Red Bell pepper
              2 green onions
              4 Cups Mixed Greens
              1 Jalapeño
              Handful Cilantro
              1 avocado
              1-2 TBSP lemon or lime juice
              Sea salt to taste

              DRESSING:
              8 oz Coconut yogurt
              1 cup Salsa

              Sprialize Zucchini.
              Soak, rinse and drain beans.
              Dice Bell pepper, Cilantro and jalapeño, and Avocado.
              Adding lemon juice for taste if needed.
              Mix salsa and yogurt together.
              Mix the veggies and Dressing and place on a bed of greens.

              Sauerkraut Dill Coleslaw-Fermented recipe ideas

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                Sauerkraut Dill Coleslaw
                Vegan, Gluten Free, Soy Free
                Happily serves 12

                ALL ORGANIC INGREDIENTS

                1 head Purple Cabbage, Sliced
                1 Cup Sauerkraut, plus juice
                1 Cup Dill Pickles, save juice
                1/2 Red onion
                1/2 Yellow onion
                1 Tbsp minced garlic
                1 tsp ginger, powdered (or Finely chopped fresh)
                2 TBSP Hemp Seed oil
                2 TBSP Balsamic Vinegar
                2 TBSP Coconut Aminos
                2 TBSP Lime juice

                Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
                Dice onions and pickles. (You can use dill relish)
                Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

                Avocado Sweet Potatoe Breakfast Salad

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                  Avocado Sweet Potatoe Breakfast Salad
                  Vegan, Gluten Free, Refined sugar Free
                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  Salad

                  1 Purple or orange sweet potato, cubed
                  1 Tbsp avocado oil
                  Himalayan Sea salt and pepper
                  4 cups mixed greens (not raw spinach or kale)
                  1 ripe avocado, chopped
                  2 Tbsp hemp seeds
                  1-2 TBSP Fresh chopped parsley
                  1 cup blueberries, Optional

                  Dressing
                  3 Tbsp lemon juice
                  1 Tbsp Avocado oil or Hemp seed oil
                  Himalayan sea salt and pepper

                  Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
                  Cook for 3-4 minutes.
                  Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

                  Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

                  To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
                  Top with Dressing or Serve on the side.

                  Spicy Jicama Coleslaw

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                    Spicy Jicama Coleslaw
                    Vegan, Gluten Free, Soy Free
                    Happily serves 12

                    ALL ORGANIC INGREDIENTS

                    1 Jicama, shredded or sliced
                    1/2 head Purple Cabbage
                    2 Serrano or jalapeños
                    Handful of Cilantro, chopped
                    4 TBSP Lime Juice
                    2 TBSP Avocado Oil
                    2 TBSP Coconut Aminos
                    1 TBSP Red Pepper flakes
                    1 TBSP minced garlic: Optional
                    1 TBSP minced Onion: Optional

                    Chop, slice or dice Jicama after peeling or cutting off waxy skin.
                    Slice Purple Cabbage, quick roast it 5-7 mins according to color.
                    Chop peppers and add juices.
                    Toss and serve.

                    Tiramisu-Dairy Free – Organic

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                      Tiramisu
                      Vegetarian, Dairy Free
                      Happily serves 12

                      Tiramisu-Dairy Free

                       

                      ALL ORGANIC INGREDIENTS

                      3 eggs, yolks and whites separated
                      ½ cup coconut sugar
                      ½ tsp vanilla extract
                      8 oz almond cream cheese
                      1¼ cups hot espresso coffee
                      2-4 tbsp of liquor of choice – I usages Kahlua
                      1 Package lady fingers
                      Cacao and cinnamon for finishing

                      Beat yolks and coconut sugar on medium high for 12 minutes or until white and thick.
                      Add vanilla and cream cheese, beat until just combined. Transfer mixture to a bowl, set aside.
                      Clean mixing bowl.
                      Beat egg whites until stiff.
                      Fold ⅓ of the yolk mixture into the egg whites.
                      Then gradually fold the remaining yolk mixture in and mix until just combined.
                      Mix coffee and Kahlua together. Quickly dip lady fingers in and line the bottom of pan. They will get “soggy” fast, so I wouldn’t recommend dipping more than 2 at a time.
                      Spread over half the cream, then top with another layer of coffee dipped biscuits.
                      Spread with remaining cream.
                      Dust with cacao and cinnamon powder.
                      Cover, refrigerate for at least 3 hours, preferably overnight.

                      I adapted this recipe from Nagi/RecipeTin Eats, which had already been adapted. I of course am always trying to eliminate dairy and gluten from most recipes. The outcome was a hit at the party, plates were licked clean so I assume it is a keeper recipe!

                      Tiramisu-Dairy Free