Healthy with Jodi

Recipes

Stuffed Bell Peppers-EASY! Grain Free!

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    Stuffed Bell Peppers

    Dairy Free, Gluten Free

    Happily serves 2

    black pepper

    ALL ORGANIC INGREDIENTS

    2 Green Bell Peppers

    2 Chicken Sausages

    1/2-1 Cup Butternut squash pasta sauce (you can use marinara)

    2 TBSP Avocado Oil

    1/2 Cup Dairy Free Mozzarella Cheese

    1 tsp Minced Garlic

    1 tsp Minced Onion

    1 tsp Herb seasoning

    1-2 tsp Himalayan Sea Salt

    Cut Bell Pepper in half.  Remove seeds.

    Dice Sausage or you use ground meat.

    Mix sauce, seasons, salt and meat together.

    Lay bell pepper in a stone pan and fill with sauce mixture.

    Bake 10 minutes.

    Add cheese and bake 5 more minutes until melted.

    Garlic Sunflower Dip-Creamy Guilt free dipping!

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      Garlic Sunflower Dill Dip

      Vegan, Gluten Free

      Happily serves 10

      Food and drink

      ALL ORGANIC INGREDIENTS

      1 ½ Cups Raw Sunflower Seeds

      1/4 Cup Tahini

      1/4 Cup Sunflower or Avocado oil

      1 Cup Grilled Squash

      1/2 Cup Jemon Juice

      1/2 cup Water, depending on desired consistency

      2-3 Garlic Cloves or 1 TBSP Minced garlic

      1/2 Cup Fresh Dill

      1 tsp Himalayan sea salt

       

      Add sunflower seeds, squash, garlic, sea salt, and lemon juice to food processor and blend well.

      Add tahini, mix for about 1 minute.

      While your food processor is mixing, stream in your oil.

      At this point, your dip will still be thick, so add water a little at a time until it’s a creamy texture.


      Lemon Ginger Green Refresher

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        Lemon Ginger Green Cooler

        Gluten Free

        Happily serves 1

         

        ALL ORGANIC INGREDIENTS

        1 Cup Coconut Water

        1/4 Cup Lemon or 1 fresh squeezed Lemon

        1/2 tsp Ginger (fresh or grated)

        1 Scoop Collagen

        1/2 TBSP Stevia or Monk Fruit

        1 Scoop Greens

        1/2-1 Cup Ice

        Optional:

        1/2 Cup Watermelon

        This needs to be eaten for Breakfast if you add watermelon.

        Let it digest, eat again WHEN you are hungry.

        Squeeze Lemon. To switch it up, you can also use Lime juice.

        Cube Watermelon.

        Grate fresh ginger or use Powder.

        Add all liquid ingredients and blend well.

        Add remaining and pulse in ice.

        Avocado Mousse w/fresh mint

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          Vegan, Gluten free

          Happily serves 2

           Drinks

          ALL ORGANIC INGREDIENTS

          1 Avocado

          1/4 Cup Raw Cacao Powder

          1/4 Cup Coconut cream or milk (can sub almond or hemp milk)

          1 TBSP Monk fruit

          Fresh mint Leaves

          dash sea salt

          Optional:

          1 tsp vanilla

          Top with mint

          Add ingredients to the food processor.

          Add more milk if you like a thinner consistency.

          Chill and enjoy.  You can put it in the freezer for about 25-30 minutes for a frosty treat.

          Marinated Cream cheese with fresh Herbs

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            Vegan, Gluten Free

            Happily Serves 16

            ArticlesAvocado oil

            ALL ORGANIC INGREDIENTS

            1 8 oz package VEGAN Cream cheese

            1/2 Cup Avocado Oil

            1⁄2 Cup Coconut Vinegar or apple cider vin

            3 TBSP fresh parsley

            2 TBSP Green Onions

            2 Garlic Cloves or 1 tsp minced garlic

            2 tsp Monk Fruit (or coconut sugar)

            3⁄4 tsp Basil

            1/8 Cup Diced Red Pepper or 1/2 tsp Crushed Red Pepper flakes

            1⁄2 tsp Himalayan Sea Salt

            1⁄2 tsp Ground black pepper

            In a shaker bottle combine the avocado oil, coconut vinegar, red pepper, parsley, green onion, garlic, monk fruit, basil, salt and pepper.

            Shake to blend and sat aside.

            Pour the marinade over the cheese block, cover and refrigerate for at least 6 hours.

            Option:

            Cut a block of Cheddar cheese in half lengthwise.

            Cut crosswise into 1/4 inch slices to form squares.

            Repeat with cream cheese.

            Arrange cheese squares alternately in a shallow baking dish with slices standing on edge.

            Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours or overnight.

            Egg facts-did you know….?

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              Can we all agree our food supply is going downhill fast if we don’t take action?  Can I suggest getting to know your FARMER instead of your DOCTOR?

              When you are preparing eggs this Easter Season, here are some facts to consider…Look up My JLDFIT YouTube channel and search Egg facts

              And here is a simple recipe if you want a new twist on eggs

              Green Eggs minus Ham

              Dairy Free, Gluten Free,  Keto Friendly

              Happily serves 3

              ALL ORGANIC INGREDIENTS

              6 hard boiled eggs, cooled and peeled

              2 avocados

              ¼ Cup cilantro, finely chopped

              1 TBSP green onions finely chopped

              1-2 TBSP lime or lemon juice

              ½ tsp Himalayan Sea Salt

              1 tsp Red pepper flakes

              Chili powder and/or paprika

              Cut eggs in half and remove yolks

              Smash yolks and avocados together

              Stir in cilantro, chives, lime/lemon juice, salt, and red pepper flakes

              Spoon into egg white shells

              Sprinkle with chili powder and/or paprika

              Chill until serving

              Lentil Mushroom Stew. Meatless meal idea

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                Lentil Mushroom Stew

                Vegan, Gluten Free

                Happily serves 2-3

                ALL ORGANIC INGREDIENTS

                3/4 Cup Lentils

                2 1/2 Cup Bone broth

                1/2 Yellow onion

                2 Garlic cloves

                1 Cup Mushrooms

                1/2 Cup Zucchini

                1/4 Cup Celery

                1 tsp Thyme

                1/2 tsp Sage

                3/4 tsp Sea Salt

                1/4 Cup Red Wine or 1 TBSP Balsamic Vinegar

                1 TBSP Coconut aminos

                Cut or mince garlic and set aside.

                Rinse Lentils well.

                Wash and Chop veggies.

                Cook lentils according to Package.

                Add bone broth, onion, celery, zucchini in a pan, simmer until cooked.

                Cook Mushrooms separate so you can drain off the water in the pan.

                Add cooked lentils and garlic and the spices.

                Add vinegar and coconut aminos, mix well and serve.

                Tips:

                Spices and herbs should not be cooked with the rest of the ingredients so you don’t lose the nutrients through heat.  Always finish your dish then add spice to remain freshness and get maximum nutrient density.

                Artichoke Hummus-great idea for those low in iron

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                  Artichoke Hummus

                  Vegan, Gluten Free

                  Happily Serves 6

                  Arab cuisine

                  ALL ORGANIC INGREDIENTS

                  2 Cups Garbanzo Beans

                  1 Cup  Artichoke Hearts (save brine)

                  Save 1/2 Cup of Brine from Artichokes

                  1 Jalapeño

                  Handful Parsley (about 1/4 Cup)

                  2 Green Onions

                  1 Garlic Clove or 1/2 TBSP Minced Garlic 

                  1 tsp Minced Onion

                  1 TBSP Himalayan Sea Salt

                  2 TBSP Avocado  Oil

                  2 TBSP Lemon Juice

                  Soak and Cook Beans. If using Cans, rinse well.

                  Add all ingredients to the food processor and blend until smooth. 

                  You can use more or less Brine depending on the consistency you want.

                  Gluten Free Penne Pasta made from Green Lentils-Meatless Meal Idea! High in Protein

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                    Brussel Sprout Penne Pasta
                    Gluten Free, Vegan
                    Happily Serves 2

                    ALL ORGANIC INGREDIENTS

                    1 Cup Brussel Sprouts
                    1 Cup Penne Pasta
                    2 TBSP Olive oil or Avocado Oil
                    2-3 TBSP Lemon Juice
                    1-2 tsp Sea Salt
                    1/8 Red Onion
                    1 Garlic Clove
                    1 Green Onion
                    1 tsp Minced Onion

                    Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
                    Air fry 7 minutes or Bake 15 minutes.
                    Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
                    Cook Red onion 5-7 minutes (this is easier on digestion)
                    Add all ingredients together.
                    You can serve warm or as a cold pasta

                    Chick Pea Stuffed Tomatoes

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                      Chick Pea Stuffed Tomatoes

                      Vegan, Gluten Free

                      Happily Serves 2

                      Condiments

                      ALL ORGANIC INGREDIENTS

                      1 Cup Chick Peas (Garbanzo beans)

                      2 TBSP Vegan Mayo

                      1 TBSP Lemon Juice

                      2 tsp Dill Weed

                      1 tsp Sea Salt

                      1 tsp Garlic

                      1 tsp Minced Onion

                      1/4 Cup Celery

                      1/4 Cup Chopped Dill Pickles (or Relish)

                      (You can sub cucumber if you don’t like pickles or watching sodium)

                      Cut tomatoes in half.

                      Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

                      Chop Celery.

                      Mix all ingredients together, Option to Stuff Tomato or Lettuce Wrap it!