Healthy with Jodi

Side Dish

Avocado Sweet Potatoe Breakfast Salad

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    Avocado Sweet Potatoe Breakfast Salad
    Vegan, Gluten Free, Refined sugar Free
    Happily serves 2

    ALL ORGANIC INGREDIENTS

    Salad

    1 Purple or orange sweet potato, cubed
    1 Tbsp avocado oil
    Himalayan Sea salt and pepper
    4 cups mixed greens (not raw spinach or kale)
    1 ripe avocado, chopped
    2 Tbsp hemp seeds
    1-2 TBSP Fresh chopped parsley
    1 cup blueberries, Optional

    Dressing
    3 Tbsp lemon juice
    1 Tbsp Avocado oil or Hemp seed oil
    Himalayan sea salt and pepper

    Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
    Cook for 3-4 minutes.
    Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

    Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

    To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
    Top with Dressing or Serve on the side.

    Spicy Jicama Coleslaw

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      Spicy Jicama Coleslaw
      Vegan, Gluten Free, Soy Free
      Happily serves 12

      ALL ORGANIC INGREDIENTS

      1 Jicama, shredded or sliced
      1/2 head Purple Cabbage
      2 Serrano or jalapeños
      Handful of Cilantro, chopped
      4 TBSP Lime Juice
      2 TBSP Avocado Oil
      2 TBSP Coconut Aminos
      1 TBSP Red Pepper flakes
      1 TBSP minced garlic: Optional
      1 TBSP minced Onion: Optional

      Chop, slice or dice Jicama after peeling or cutting off waxy skin.
      Slice Purple Cabbage, quick roast it 5-7 mins according to color.
      Chop peppers and add juices.
      Toss and serve.

      Cauliflower Cilantro Lime Rice

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        Cauliflower Cilantro Lime Rice
        Vegan, Gluten Free
        Happily serves 6

        ALL ORGANIC INGREDIENTS

        2 Cups Cooked Cauliflower Rice
        2 TBSP Avocado Oil
        2 TBSP Lime Juice
        1 tsp Red Pepper Flakes
        2 Garlic cloves or 1 TBSP minced garlic
        1-2 Green Onion Stalks
        Handful chopped cilantro.

        1 Jalapeño 

        1/2-1 TBSP Himalayan Sea Salt 

        Chop Cauliflower in food processor or use Cauliflower rice.  Steam for 5 minutes maximum.

        Cut Garlic, let sit 5 minutes.  Chop Jalapeño, leave seeds in if you wish it to be hotter.

        Chop green onions and cilantro.
        This will just break down enough to make for easy digestion but still leave it not mushy.
        Combine all ingredients and chill.  You can top with the red pepper flakes or mix in.

        Green Eggs minus Ham-Keto Friendly

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          Green Eggs minus Ham
          Dairy Free, GF, 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 juice, salt, and red pepper flakes
          Spoon into egg white shells
          Sprinkle with chili powder and/or paprika
          Chill until serving

          Cucumber Salsa-Keto friendly

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            Cucumber Salsa
            Keto friendly, Dairy free, GF, Vegan
            Happily serves 8-10

            ALL ORGANIC INGREDIENTS

            2 Cucumbers
            1-2 jalapeños, more if desired
            1 fresh garlic, crushed or finely chopped. Let sit 5-10 mins
            1 TBSP Coconut vinegar
            2 TBSP Hemp seed or avocado oil
            Sea Salt to Taste (at least 1/4 tsp)
            White Finely ground Black pepper
            Cilantro to taste
            2 green onions
            1 Cup Full fat Coconut yogurt

            Chop all ingredients and mix together. Use low starch veggies to dip in to stay under carb macros. You can add to a lettuce wrapped burger to stay within keto diet.

            Butter Bean Hummus

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              Butter Bean Hummus
              Vegan, GF, SoyFree
              Happily serves 4


              ALL ORGANIC INGREDIENTS

              3 Cups butter beans, rinsed and drained
              1 Cup Steamed yellow squash
              1 TBSP Hempseed oil
              2 TBSP Lime juice
              2 TBSP Coconut liquid aminos
              1 Garlic clove
              2 TBSP dried chives (or fresh)
              1 tsp minced onions
              Sea salt to taste
              White pepper to taste

              Cut/press garlic, let sit 5-10 mins
              Steam zucchini
              Mix all ingredients in food processor.
              Chill and serve.

              Chile Roasted Cauliflower

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                Chile Roasted Cauliflower
                Vegan, GF
                Happily serves 4-6

                ALL ORGANIC INGREDIENTS

                1 head Cauliflower
                3 cloves garlic
                1 TBSP New Mexico green hatch chili powder, can sub Chipotle powder
                1/2 tsp crushed dried Red Chile flakes
                1 tsp ground Cumin seeds
                4 TBSP Hemp seed oil
                1/4 cup chopped Cilantro leaves
                1 Lime juice
                Sea Salt to taste

                Preheat oven to 325 F.
                Crush garlic, let sit 5-10 minutes.
                Separate the florets from the Cauliflower.
                Add them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & hemp oil and toss and coat well.

                Spread the seasoned Cauliflower in a shallow roasting pan.
                Roast 1 to 1-1/2 hours or until tender, stirring occasionally.

                Remove from pan and sprinkle with Lime juice.
                Top/garnish with Cilantro leaves.

                Tip: Spread evenly in pan, too close and the cauliflower will just steam, not roast, you will lose your crunch.

                Tzatkiti…Dairy FREE!

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                  Tzatkiti
                  Vegan, GF
                  Happily serves 2

                  ALL ORGANIC INGREDIENTS 

                  8 oz Plain coconut yogurt
                  1 TBSP Hemp Seed oil
                  1 TBSP Lemon juice
                  1-2 garlic cloves, minced
                  1-2 TBSP Minced onion
                  1 TBSP Dill
                  2 TBSP Chives
                  1 peeled, cubed cucumber

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

                  Cucumber Dill Hummus

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                    Cucumber Dill Hummus
                    Vegan, GF
                    Happily serves 4

                    ALL ORGANIC INGREDIENTS

                    2 cups Garbanzo Beans or butter beans, rinsed and drained
                    2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
                    1 Cucumber (washed, skin on, roughly chopped)
                    ½ tsp Sea Salt
                    2 TBSP Lemon or Lime Juice
                    1 TBSP Hemp Seed Oil
                    2 TBSP Tahini
                    1 Garlic Clove

                    Put all ingredients in a food processor or blender and pulse/blend until smooth

                    Coconut Oil Biscuits

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                      Coconut Oil Biscuits
                      Dairy Free, GF, Vegan
                      Happily serves 12

                      ALL ORGANIC INGREDIENTS

                      2 cups self-rising GF flour
                      1/4 cup coconut oil (solid, not melted)
                      3/4 cup Non Dairy Milk

                      Preheat oven to 425 degrees.
                      Add self-rising GF flour and coconut oil to a mixing bowl, use a pastry cutter or fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
                      Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl.
                      Knead the mixture until combined, but be careful not to over-knead.
                      Turn the dough out onto a cutting board that has been lightly dusted with flour.
                      Gently roll the dough out until it reaches a 1/2-inch thickness.
                      Use a biscuit cutter to cut out the biscuits, and transfer to a baking sheet.
                      Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top.
                      Remove and serve immediately.