Healthy with Jodi

Side Dish

Hummus Stuffed Bell Peppers

by

Hummus Stuffed Bell Peppers
Vegan, Grain Free, Gluten Free
Happily serves 4

ALL ORGANIC INGREDIENTS

1 1/2 Cup Garbanzo Beans
1/2 Cup Black Beans
2 TBSP Avocado Oil
2 TBSP Lime Juice
1 Handful Cilantro
1-2 Green onion Stalk
1 Garlic clove
1 tsp Red Pepper flakes or Chipotle Powder
Sea Salt

Soak Beans 24 hours. Rinse and replace with clean water. Add beans to the crock pot and add water to fill about an inch over the top of the beans. Cook on low for 10-12 hours.
If you are using beans from a can, rinse and drain.

Cut garlic and let sit 5 mins.
Chop cilantro and reserve a bit for the top garnish.
Add all ingredients to the food processor and blend til smooth.
Slowly add water while blending if it’s too thick.

Cut bell peppers in half, remove the seeds and fill.
Or cut in strips and use as a dip.
1/2 Cup is a recommended serving size.

Veggie Pasta Salad…Gluten Free, Grain Free!

by

Veggie Pasta
Vegan, Gluten Free, Grain Free
Happily serves 4

ALL ORGANIC INGREDIENTS

1 Yellow Squash
1 Zucchini
2 Cup Brussel Sprouts
2 TBSP Hemp Seed Oil
2 TBSP Lime or Lemon Juice
1-2 tsp Red Pepper flakes
2 TBSP Coconut Aminos
1 tsp Himalayan Sea Salt

Cut bottom stem of Brussel sprouts. Quarter Brussel sprouts, wash after cut, check for dirt.
Spiralize squash and zucchini.
In a separate bowl, spray Brussel sprouts with coconut or avocado oil and sprinkle salt on them. Steam or air fry the Brussel sprouts for about 5-7 mins. Check to make sure they don’t burn.
Transfer to bowl, then air fry zucchini & Squash for 3 mins, not more so they stay crunchy.
Mix oil and spices together and toss all veggies.
Serve hot or refrigerate and serve as a cold salad, it’s great both ways!

Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

by

Jodi’s Secret Ingredient Black Bean Brownies
Grain free, Dairy free, Gluten Free
Happily serves 12-15

ALL ORGANIC INGREDIENTS

1 Egg Replacer
2 Cups Cooked Black beans
One Avocado
2 TBSP Coconut Oil
1 TBSP Vanilla extract
1/2 Cup Coconut Brown Sugar
2/3 Cup Raw Cacao
1/4 tsp Baking soda
1/4 tsp Baking powder
Dash of Cinnamon
5-8 Drops of Chocolate stevia

Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
Bake for about 20 minutes or until toothpick comes out clean.
Cool completely.

Tips:
The food processor is best.
Brownies are best cold.
Can be stored in the fridge for 3 days or frozen for 2 weeks
Also tastes good raw, no need to bake if you are in a hurry.

Creamy Cauliflower Avocado Soup

by

Creamy Cauliflower Avocado Soup

Vegan option, Gluten Free
Happily serves 4

ALL ORGANIC INGREDIENTS

2 Cauliflower heads or 4 Cups Cauliflower rice
6 Cups Bone Broth (Veggie Broth if Vegan)
1/2 Cup Raw Cashews
4 TBSP Sesame seeds or tahini
1 Avocado
2 TBSP Coconut Oil
1 Sweet Yellow Onion
4 Garlic Cloves
1/4 Cup Parsley
Himalayan Sea Salt

Soak Cashews 1-4 hours, drain water and rinse.
Cut or press garlic, let sit 5 minutes.
Chop Parsley, cauliflower and onions.
Sauté garlic & onions until they are translucent.
Pour in 6 cups of Bone Broth in your stock pot.
Add cauliflower, cashews and sesame seeds.
Bring it to a boil.
Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
Let cool and transfer to a high powered blender.
Add avocado and blend until smooth.
Season to taste with the salt and pepper.
Garnish with chopped parsley

If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

Orange Ginger Sauce/Dressing

by

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.

Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

by

Spiralized Zucchini Brussel Sprout Salad
Gluten Free, Vegan, Low Carb
Happily Serves 2 ALL ORGANIC INGREDIENTS

1 Cup Kidney beans
1 Cup Brussel Sprouts
2 Cups Zucchini and/or Yellow Squash
1-2 Garlic Cloves
1 Green Onion
2 TBSP Avocado Oil
1 tsp Minced Onion
Himalayan Sea Salt
1-2 tsp Turkey Spices

Cut Garlic and let sit 5 minutes
Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
Soak and rinse beans, if using canned beans, wash and drain well.
Combine all ingredients and mix well.

This contains lots of fiber, so half this recipe is a great serving size.

Avocado Leek Salad! Clean, Alkalizing, Dairy Free, Gluten Free

by

Avocado Leek Salad
Vegan, Gluten Free
Happily serves 2


ALL ORGANIC INGREDIENTS

1 Avocado
2 TBSP Avocado Oil
2 Cups Leeks
1 Cup Kidney Beans
1 Garlic Clove
1-2 TBSP Lemon Juice
Himalayan Sea Salt
1 tsp minced onion

Cut Garlic and let sit 5 minutes.
Cut down the center of the leek, they can collect dirt there. Wash well.
Dice and air fry for about 5 minutes.
Soak and cook Kidney beans. IF using a can, rinse and drain.
Dice Avocado.
Add Lemon juice, and spices and mix all well.

Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.

Creamy Avocado Spicy Lime Dressing

by

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

Mac & Cheesy Quinoa & Cauliflower

by

Mac & Cheesy  Quinoa Cauliflower
Vegan, Grain Free, Gluten Free
Happily Serves 2

ALL ORGANIC INGREDIENTS

1 Cup Quinoa
1 Cup Cauliflower or Broccoli
2 Cups Bone Broth
1/2 Cup water
1/2 Cup Nutritional Yeast
1 tsp garlic
1 tsp minced onion
Himalayan Sea Salt

Rinse and Cook Quinoa about 10-15 mins in the bone broth.

Steam cauliflower/Broccoli in a separate pan, drain off the water.
Add the water and Nutritional yeast to the quinoa. Mix well.
Add cauliflower/broccoli and spices.
Stir and add cracked pepper if desired.

Mint Mojito-Virgin! Thyroid stimulating and energy replacement drink

by

Thyroid stimulating Virgin Mint Mojito
Gluten Free, Dairy Free, NON-alcoholic
Happily Serves 4

ALL ORGANIC INGREDIENTS

1/2 Cup Lime Juice
32 oz Coconut Water
1 Bunch Mint leaves
1/2 tsp ground ginger
Stevia to taste

Blend all ingredients together, including mint leaves.
Drink 8 oz first thing in the Morning or after exercise or Sauna Treatment.