Healthy with Jodi

Sauces/Dressings

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.

    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.

      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.

        Creamy Avocado Spicy Lime Dressing

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          Creamy Avocado Spicy Lime Dressing
          Keto, Vegan, Gluten Free
          Happily Serves 4

          ALL ORGANIC INGREDIENTS

          1 Avocado
          1 Garlic clove
          1 Jalapeño
          1 handful Cilantro
          1 Cup Unsweetened Almond milk
          1/3 Cup Lime juice
          ¼ Cup Avocado Oil
          ¼ tsp Himalayan Sea salt
          ¼ tsp White Pepper

          Cut Garlic, Let sit 5 mins.
          Chop Jalapeño and cilantro.
          Add all ingredients except Almond Milk to high power blender and blend until smooth.
          Add Almond Milk in slowly until desired consistency.
          Top with Micro green Sprouts and pour over Salad

          KETO Friendly Avocado Lime Salad Dressing

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            Avocado Creamy Lime Salad Dressing (Keto Friendly)
            Keto, Vegan, Gluten Free
            Happily Serves 6-8

            ALL ORGANIC INGREDIENTS

            1 Avocado
            1 Garlic clove
            ½ Jalapeño
            ½ cup Cilantro
            ¼ cup Plain Coconut yogurt
            1/4 cup Lime juice
            ¼ cup Avocado Oil
            ¼ tsp Himalayan Sea salt
            ¼ tsp Pepper
            ½ tsp Cumin
            Optional: 1 tsp lime zest

            Cut Garlic, Let sit 5 mins.
            Chop Jalapeño and cilantro.
            Add all ingredients except avocado oil to vitamix or food processor and blend until smooth.
            Add avocado oil in slowly until desired consistency.
            Keep avocado pit in the bottom of the dressing to help keep fresh.

            Cauliflower Cheese Sauce

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              Cauliflower Cheese Sauce
              Vegan, Gluten free
              Happily Serves 4

              ALL ORGANIC INGREDIENTS

              2 Cups cauliflower
              1/4 Cup Coconut Milk, unsweetened
              4 TBSP Nutritional Yeast
              2 TBSP Avocado Oil
              1/4 Cup Lemon Juice
              1 Garlic Clove
              1-2 tsp Sea Salt
              Black pepper to taste

              Cut and press garlic, let it 5 mins.
              Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
              Drain cauliflower if there is any excess water, and add it to the food processor.
              Add the rest of the ingredients and blend until smooth.

              Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

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                Black Tahini Beet Dip
                Vegan, Gluten Free
                Happily Serves 2

                ALL ORGANIC INGREDIENTS

                2 Cooked Beets
                ¼ Cup Black Tahini
                2 TBSP Lemon juice
                2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
                ½ tsp Himalayan Sea salt
                1-3 TBSP water

                Wash, peel and bake Beets, or buy baby beets already prepared.
                Add Black tahini, lemon juice, maple butter,and salt to the food processor.
                Blend until smooth.
                Add water in 1 Tbsp. increments until desired consistency is achieved.

                Creamy Coconut Garlic Quinoa & Beans

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                  Creamy Coconut Garlic Quinoa and Beans
                  Gluten Free, Dairy Free, Vegan
                  Happily serves 3-4

                  ALL ORGANIC INGREDIENTS
                  1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
                  2 TBSP Avocado Oil
                  1 Cup Coconut Cream
                  ½ Cup Chicken Bone Broth
                  1 tsp Garlic
                  2 tsp Italian seasoning
                  ½ Cup Vegan Cheese
                  1 Cup Green Beans
                  1 Cup Kidney Beans

                  Press or cut garlic, let sit 5 minutes.
                  Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
                  In a skillet heat Avocado oil and sauté the green beans, kidney beans.
                  In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
                  Add the Kidney Beans and green beans.

                  Serve over zucchini pasta if desired.

                  Creamy Coconut Garlic Chicken

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                    Creamy Coconut Garlic Chicken
                    Gluten Free, Dairy Free
                    Happily serves 4-6

                    ALL ORGANIC INGREDIENTS
                    1½ Pounds Chicken breasts or thighs
                    2 TBSP Avocado or Coconut Oil
                    1 Cup Coconut Cream
                    ½ Cup Chicken Bone Broth
                    1 tsp Garlic
                    1 tsp Italian seasoning
                    ½ Cup Vegan Cheese
                    1 Cup Swiss Chard

                    Thinly slice chicken.
                    Press or cut garlic, let sit 5 minutes.
                    In a cast iron skillet, add Avocado oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
                    Remove chicken and set aside.
                    Add the Coconut cream, Bone broth, garlic, italian seasoning, and cheese.
                    Whisk over medium high heat until it starts to thicken.
                    Add the Swiss chard and let it simmer until it starts to wilt.
                    Add the chicken in and stir.
                    Serve over zucchini pasta or with a side of veggies.


                    Tzatziki Dip-Dairy Free, same great taste!

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                      Tzatziki Dip 
                      Vegan, Gluten Free
                      Happily serves 2

                      ALL ORGANIC INGREDIENTS

                      8 oz Plain Coconut yogurt
                      1 TBSP Hemp Seed oil
                      1 TBSP Lemon juice
                      1-2 garlic cloves
                      1-2 TBSP Minced onion
                      1 TBSP Dill
                      2 TBSP Chives
                      1 cucumber

                      Cut or mince garlic, let sit 5-10 before eating.

                      Dice Cucumber into small pieces.
                      Mix all ingredients together, no blender needed!
                      Enjoy as a dipping sauce with veggies or spread for lettuce wraps or by itself.