Healthy with Jodi

Recipes

Summer Sweet Pepper Quinoa Salad

by

    Gluten Free, Vegan

    Happily Serves 2

    ALL ORGANIC INGREDIENTS 

    1 Red Bell Pepper

    1 Yellow Bell Pepper

    1 Cup Chick Peas

    1/2 Cup Quinoa + (1 Cup Bone/veggie Broth to cook Quinoa)

    1 Green Onion

    1 Garlic Clove

    1 handful Cilantro 

    2 TBSP Avocado Oil

    2 TBSP Lemon Juice

    1-2 tsp Sea Salt

    Rinse Quinoa. Cook according to Package.   I use 1:1 ratio and cook about 10 minutes so it’s not “mushy” and still has a crunchy texture.

    Rinse beans if you are using canned.

    Cut garlic, let sit 5-10 minutes 

    Wash, cut onion, cilantro, and bell peppers.

    Toss all ingredients together, eat chilled.  

    Sunflower Butterbean Seed Dip

    by

      Vegan, Gluten Free

      Happily serves 4

      ALL ORGANIC INGREDIENTS 

      2 Cups Butter beans

      1 Cup Roasted White Carrots

      1/2 Cup Coconut Milk

      1/4 Cup Sunflower oil

      1/4 Cup Sunflower Seeds

      2 tsp Sea Salt

      1/8 Cup Lemon Juice

      Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.

      Place carrots in the food processor with oil and milk. Blend well

      Add beans, lemon juice and salt.  Blend well.

      Add Sunflower seeds, blend until desired texture achieved.

      Sweet Macadamia & Pumpkin Seed Dip

      by

        Vegan, Gluten Free 

        Happily serves 16 (2 TBSP is a serving)

        ALL ORGANIC INGREDIENTS 

        1 Cup Purple and/or Orange Carrots

        1 Cup Macadamia nuts

        3/4 Cup Pumpkin Seeds

        1/4 Cut MTC oil 

        1 tsp Cinnamon or pumpkin spice

        1 tsp Sea Salt

        Optional:

        1 TBSP Monk Fruit or stevia 

        Cop and dice carrots, cook/steam for 7 minutes.

        Blend Macadamia nuts and pumpkin seeds in the flood processor. 

        Add all the ingredients in with the nuts, pulse together. 

        Blend to desired consistency. 

        The more you blend, it will become “butter like”.

        To add variety, you can add 2 cups of butter beans to make a hummus.

        Macadamia Nut Dip

        by

          Vegan, Gluten Free, Grain free

          Happily serves 4

          ALL ORGANIC INGREDIENTS 

          1 Cup Yellow and/or white carrots

          1 Cup Macadamia nuts

          1/2 Cup MTC oil

          1 tsp Pumpkin pie spice

          1 tsp Sea Salt

          Optional:

          1 TBSP Monk Fruit

          Blend Macadamia nuts in the flood processor. 

          Chop and dice carrots, cook/steam for 7 minutes.

          Add all the ingredients in with the nuts, pulse together. 

          Blend to desired consistency. The more you blend, it will become “butter like”.

          Quinoa Avocado Black Bean Salad

          by

            Vegan, Gluten Free

            Happily Serves 4

            ALL ORGANIC INGREDIENTS 

            1 Cup cooked Quinoa 

            1 Jalapeño 

            1/4 Cup Red Onion

            Handful Cilantro 

            1 Cup Black Beans

            1 Garlic Clove

            1 Avocado 

            Soak and Cook beans or rinse well if you are using them from a can.

            Cook Quinoa according to desired texture. You can cook with bone broth to up the nutrients. 

            Cut Garlic and let sit 5-10 minutes.

            Thinly slice red onion.

            Dice/chop cilantro.

            Mix all ingredients, add the avocado in when you are ready to eat.

            Cilantro Lemon Vinaigrette 

            1/3 Cup Avocado Oil

            1/4 Cup Lemon Juice

            2 TBSP Water

            2 tsp Garlic 

            1/4 tsp Sea Salt

            2 TBSP Coconut or Champagne Vinegar 

            1 tsp Honey

            Add all ingredients to a Vitamix or Bullet, blend well and store in fridge.

            Chocolate Hemp Bites

            by

              Chocolate Hemp Bites

              Vegan, Gluten free

              Happily serves 12

              ALL ORGANIC INGREDIENTS 

              1 Cup Dates 

              1 Cup Sprouted Pumpkin seeds

              3 TBSP Cacao powder 

              3 TBSP Hemp seeds 

              1/4 tsp Himalayan Sea salt

              1.5 TBSP Sunflower butter (or sub any other nut butter)

              1/2 TBSP Coconut oil

              Optional:

              1 tsp Stevia or monk fruit 

              Soak the dates in water, about 1-4 hours.  Remove the pits.

              Store coconut oil at room temperature.

              Mix dates in a food processor until a ball forms. Remove and set aside.

              Add pumpkin seeds to the food processor, pulse into a fine meal. 

              Add cacao, hemp seeds and sea salt. 

              Pulse a few more times to combine. (Don’t overmix or it will turn into butter.)

              Add the dates back in. 

              Add the sunflower butter and melted coconut oil, mix/pulse to combine. 

              It should be a dough-like mixture. 

              If it’s too wet, add a little more cacao powder or hemp seeds.

              Optional to refrigerate for 10 minutes, or spoon out and form into balls. 

              Press into a mini muffin tin for easy portion control.

              Breakfast Banana Oatmeal Bars

              by

                Breakfast Oatmeal Bars

                Dairy free, Gluten Free

                Happily serves 24

                chocolate chips coconut oil dark chocolate chips   chocolate chips  coconut oil

                ALL ORGANIC INGREDIENTS

                2 Medium Ripe Bananas

                2 Flax eggs or egg replacer

                1/2 Cup Almond Butter

                2 TBSP Coconut oil (room temp)

                1 tsp Vanilla Extract

                3 TBSP Honey

                1 1/2 Cup Gluten-free Oats

                1/2 cup Oat flour (can sub Quinoa Flour)

                1/2 cup Almond meal

                1/2 tsp Baking powder

                1/2 tsp Baking soda

                1 dash Sea Salt

                Optional:

                3 Tbsp Raw walnuts (or 3 TBSP Raisins)

                1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)

                 

                Preheat oven to 350 degrees

                RECIPE for egg replacer: per one egg

                1 TBSP Flax seed, 3 TBSP Water.  Mix and let rest for about 5 minutes.

                 

                Combine “egg” and mash in the bananas until well combined.

                Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.

                Add oats, almond meal and oat flour and mix well.

                Optional to add chocolate chips and walnuts/raisins and stir until well combined.

                Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan.  Cookies won’t expand much.

                Bake for 15-17 minutes or until slightly golden brown.

                Cool in the baking pan on a cooling rack.

                Root Veggie Soup

                by

                  Rutabaga Parsnip Soup

                  Vegan, Gluten Free

                  Happily serves 4

                  Allium

                  ALL ORGANIC INGREDIENTS

                  1 Cup Yellow Squash

                  2 Garlic Cloves

                  1 Cup Rutabaga

                  1 Cup Parsnip

                  1 Cup Turnip

                  1 Yellow onion

                  1 Can (14oz) Coconut Cream

                  1 Cup Vegetable or Bone broth

                  ½ tsp Nutmeg

                  1 tsp Thyme

                  1 tsp Sea salt

                  ½ tsp Black or White pepper

                  Cut garlic and let sit 5-10 mins.

                  Cube/dice squash, parsnip, turnip and rutabaga.

                  Spray with coconut oil and airfry 10-15 minutes or until desired texture.

                  Sauté onion and garlic until soft and caramelized.

                  Shake the coconut cream before opening, then add the coconut cream and broth.

                  Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

                  Cashew Crusted Cabbage Steaks

                  by

                    Vegan, Gluten Free

                    Happily serves 4

                    Avocado oil

                    ALL ORGANIC INGREDIENTS

                    1 Whole Purple Cabbage

                    ALMOND BUTTERMILK:

                    1 Cup Almond Milk

                    1 TBSP Lemon juice or coconut vinegar 

                    CRUST:

                    1 Cup Cashews

                    1 tsp Sea Salt

                    1/4 tsp Cayenne pepper

                    3/4 tsp Garlic powder

                    1 tsp Smoked Paprika

                    Optional: 1 tsp Curry or turmeric powder

                    First mix almond milk and lemon juice and set aside.

                    Cut cabbage into 1 inch rounds and air fry for 4-5 minutes.

                    Chop cashews. Add salt, cayenne pepper, garlic powder, curry powder, paprika to the food processor.

                    Mix until semi-fine.

                    Dip both sides of the cabbage in the almond buttermilk.

                    Sprinkle the nut mix and spray avocado oil to help them crisp up.

                    Air fry about 5 minutes.

                    Chocolate Almond Butter Keto Cup

                    by

                      Chocolate Almond Butter Keto Fat Bomb

                      Vegan, Gluten Free

                      Happily serves 12

                      Almond butter almonds Food and drink

                      ALL ORGANIC INGREDIENTS

                      Chocolate

                      2 TBSP Coconut Oil

                      4 TBSP  Almond butter

                      4 TBSP Cacao Powder

                      1/4 tsp Vanilla

                      1/4 tsp Stevia

                      Chocolate layer

                      Combine all the ingredients

                      Stir until smooth.

                      Fill mini muffin cups halfway. 

                      Freeze for 10 minutes.

                       

                      Almond Butter 

                      2 TBSP Coconut Oil

                      4 TBSP Almond butter

                      1/4 tsp Vanilla extract

                      1/4 tsp Stevia extract

                      Almond Butter Layer

                      Combine all ingredients from Almond butter layer. 

                      Stir until smooth.

                      Fill mini muffin cups the rest of the way.

                      Freeze until firm.