Healthy with Jodi

Side Dish

Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

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    Carrot Cake Protein Bites
    Dairy Free, Gluten Free
    Happily serves 10-12

    ALL ORGANIC INGREDIENTS

    1 Cup Almond flour
    2 TBSP Coconut flour
    1/4 Cup Bone broth collagen powder
    ½ tsp Baking soda
    2 tsp Cinnamon
    1–2 tsp Powdered Ginger
    2 Eggs
    ⅓ Cup Coconut oil
    ⅓ Cup Maple syrup
    2 tsp Vanilla
    ½ Cup grated carrots

    Preheat oven to 350 F.
    Add and mix all the ingredients, except the carrots, until well combined.
    Allow mixture to sit for 5 minutes before folding in the carrots.
    Add mixture to a lined or oiled muffin pan.
    Bake for 18–20 minutes.

    IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

    Tip:
    Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

    Fennel & Beet Salad…Great for digestion and easy on the stomach. Excellent source of potassium

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      Fennel & Beet Salad
      Vegan, Gluten Free, Grain Free
      Happily serves 2

      ALL ORGANIC INGREDIENTS

      1 Air fried Fennel Bulb
      4 Baby Beets
      1/2 tsp Cinnamon
      1/2 tsp Chinese 5 Spice
      1/4 Lemon Juice
      1/8 tsp Maple Extract
      3-5 drops Stevia
      Sea Salt
      2 TBSP Hemp Seeds
      1 tsp Ground Fennel Seed

      Wash and slice Fennel.
      Air fry or bake the bulb except the top herbs for about 7-9 minutes.
      Mix Lemon juice and spices together. I grind my fennel seeds in the coffee grinder.
      Add diced Baby beets and stir together.
      Add Herb “grass” tops of the fennel to the Fryer for about a minute.
      Remove from heat, add ingredients together and top with Hemp seeds.

      Chill to serve or eat immediately as it will lose heat quick.

      Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

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        Baked Mediterranean Chickpeas
        Vegan, Gluten Free
        Happily serves 4

        ALL ORGANIC INGREDIENTS

        2 Cups chickpeas (rinsed and drained if you are using canned)
        1/2 TBSp Avocado oil
        1/2 tsp Cumin
        1/2 tsp Coriander
        1/2 tsp Cinnamon
        1/2 tsp Smoked paprika
        Sea salt to taste
        2-4 TBSP Lemon juice

        Preheat oven to 400 degrees
        Spray Avocado or Coconut Oil on Large baking stone.
        Toss chickpeas with avocado oil and spices and place on the baking sheet.
        Bake about 20 minutes.
        Serve immediately, leftovers don’t keep well.

        1/2 Cup per serving is a perfect portion size.

         

        Spicy Pinto Bean Dip

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          Pinto Bean Dip with a twist
          Gluten free, Vegan
          Happily serves 4-6

          ALL ORGANIC INGREDIENTS

          2 Cups Pinto Beans
          2 Jalapeño
          1 Serrano pepper
          1 Habanero
          2 Green onion stalks
          Handful Cilantro
          2 TBSP Lemon Juice
          1 TBSP Avocado oil
          2 TBSP Water
          2 Garlic Cloves
          Himalayan Sea Salt

          Rinse and drain beans.
          Blend chili peppers and lemon juice.
          Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
          Lasts 3 days in the fridge and a month in the freezer.

          *1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.

          Air fried Stuffed Acorn Squash-Super EASY!

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            Stuffed Acorn Squash Bowls
            Vegan, Gluten Free
            Happily Serves 2

            ALL ORGANIC INGREDIENTS

            1 Acorn Squash
            1 TBSP Coconut oil
            1 Cup Tri-Color Sprouted Quinoa
            1 Cup Bone Broth (or vegetable broth if vegan)
            1 Red Onion
            1 Red Bell Pepper
            1 Cup Green Bell Pepper
            2 Green Onion Stalks
            1 tsp garlic
            Himalayan Sea Salt
            Pepper to taste

            Cut or mince Garlic, let sit 5 minutes.
            Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

            Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
            Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
            (One cup to one cup, cooked like rice, leave the lid on).
            Cook for 10 minutes, do not over cook.

            Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
            Add Garlic and salt and pepper.
            Remove from heat, add all ingredients together and fill squash bowls.

            Fresh Green Salad instead of fried onion casserole style.

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              Fresh Green Bean Salad
              Gluten free, Vegan
              Happily Serves 8-10

              ALL ORGANIC INGREDIENTS

              3 Cups fresh Green Beans
              1 Cup Kidney Beans
              1/2 Cup Parsley
              1 Garlic Clove
              2 TBSP Lemon Juice
              4 TBSP Olive Oil or Avocado Oil
              1 tsp Cumin
              1/4 tsp Himalayan Sea Salt
              2 Cups Mixed Micro Greens and/or Sprouts
              Cracked Pepper to taste
              Red Pepper Flakes

              Steam Green Beans until slightly tender. Cut into bite size pieces.
              Chop Parsley.
              Cut Garlic Clove, let sit 5 mins.
              Rinse and drain beans.
              Whisk lemon juice, garlic, cumin, salt and Peppers together and slowly whisk in oil.

              Serve at room temperature or cold.

              Spoon over salad or eat plain.

              White Chocolate Peanut Butter Hummus…Can that be real? Yes, any bean can be turned into hummus. Delicious as a fruit dip or by itself.

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                White Chocolate Peanut Butter Hummus
                Vegan, Gluten free
                Happily serves 8-10

                ALL ORGANIC INGREDIENTS

                2 Cups Butter Beans
                1 Cup White Chocolate Peanut butter
                3 TBSP Lemon Juice
                2 TBSP Water
                2 TBSP Coconut oil
                1-2 tsp Cinnamon
                1 tsp all spice
                5-8 drops English Toffee Stevia
                2 tsp Himalayan Sea Salt

                Rinse beans, drain.
                Combine all ingredients in food processor and blend until smooth.
                Serve as a “fruit” dip or enjoy by itself!

                Macadamia Nut Coconut Cream Collagen Bites

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                  Coconut Cream Macadamia Nut Collagen Protein Bite
                  Gluten Free, Dairy Free, Vegan Option
                  Happily Serves 8-10

                  ALL ORGANIC INGREDIENTS
                  1 Cup Coconut butter
                  1⁄2 Cup raw Honey (you can use Maple syrup if vegan)
                  1 tsp Vanilla extract
                  1⁄8 tsp Himalayan sea salt
                  1⁄2 Cup Macadamia nuts (or any nut)
                  4 Scoops Bone Broth Protein Powder (or collagen)
                  ** You can add 3 TBSP water for consistency

                  Whisk together coconut butter, honey, vanilla and sea salt.
                  Add protein powder and combine remaining ingredients
                  Pour into a greased loaf pan.
                  Refrigerate 1–2 hours

                  Whisk room temp/melted coconut butter, honey, vanilla and sea salt together.
                  Stir in the bone broth powder or collagen.
                  Add chopped macadamia nuts and water.
                  Pour into the greased loaf pan. You can also use parchment paper instead of greased pan.
                  Refrigerate and let it chill for 1-2 hours.
                  Once it’s firm, cut into 10 pieces.

                  Tip:
                  Soak and dry your nuts before assembly for easier digestion.
                  You can use any of your favorite nuts to give variety to your meal plan.

                  Cashew Cream

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                    Cashew Cream
                    Vegan, Dairy Free, Gluten Free
                    Happily makes about 3 cups

                    ALL ORGANIC INGREDIENTS

                    2 Cups Raw Cashews
                    1 1/2 Cups water

                    Soak nuts in water for about 4 hours. Add 1 tsp Sea Salt to the water.
                    Drain water and rinse nuts in strainer.
                    Add water about 1 inch below the top of the cashews.
                    Blend cashews in a food processor, begin on low to break up the nuts.
                    Slowly increase the speed to high and purée until smooth.

                    Add additional water to achieve desired consistency and texture.
                    Enjoy within 4 days.

                    Spicy Turkey Cranberry Sandwich

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                      Gluten Free, Refined Sugar Free, Dairy Free
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      4 oz Turkey (per serving)
                      1 Batch Fresh Cranberry Salsa
                      Lettuce for a wrap
                      Option: Gluten Free or Sourdough Bread

                      Line turkey in lettuce, top with Cranberry Salsa, add micro greens and roll up!
                      OR
                      Chop Turkey, Dice lettuce, add sprouts and cranberry salsa and toss!

                      http://healthywithjodi.com/recipes/fresh-cranberry-salsa-recipe-new-take-mexican-food-staple-holiday-treat/