Healthy with Jodi

Side Dish

Kale Fennel Salad

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    Vegan, Gluten Free

    Happily Serves 2

    ALL ORGANIC INGREDIENTS 

    2 Cups Kale

    2 Radishes

    1 Fennel Bulb

    2 Celery stalks

    2 TBSP Lemon Juice 

    2 TBSP Avocado Oil

    2 TBSP Aminos 

    1 tsp sea salt

    Wash and cut Kale.  STEAM for 1-3 minutes, depending on color.  DRAIN water.

    Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet. 

    Do not over cook so your salad is still crunchy.

    Thinly Slice radish and celery.

    Add all ingredients and mix well.

    You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)

    Pumpkin Apple Chia Coconut Yogurt

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      Vegan, Gluten Free

      Happily Serves 6-8

      ALL ORGANIC INGREDIENTS 

      20 oz Vanilla Coconut yogurt

      1 Cup Pumpkin Purée

      1/2 Cup Apricot Apple sauce

      1 tsp Cinnamon 

      3 TBSP Chia Seed

      Mix and let sit overnight for the seeds to “Gel”.

      Serve as a dip or as your first meal or snack in the morning.

      Optional:

      Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.

      Sunflower Butterbean Seed Dip

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        Vegan, Gluten Free

        Happily serves 4

        ALL ORGANIC INGREDIENTS 

        2 Cups Butter beans

        1 Cup Roasted White Carrots

        1/2 Cup Coconut Milk

        1/4 Cup Sunflower oil

        1/4 Cup Sunflower Seeds

        2 tsp Sea Salt

        1/8 Cup Lemon Juice

        Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.

        Place carrots in the food processor with oil and milk. Blend well

        Add beans, lemon juice and salt.  Blend well.

        Add Sunflower seeds, blend until desired texture achieved.

        Sweet Macadamia & Pumpkin Seed Dip

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          Vegan, Gluten Free 

          Happily serves 16 (2 TBSP is a serving)

          ALL ORGANIC INGREDIENTS 

          1 Cup Purple and/or Orange Carrots

          1 Cup Macadamia nuts

          3/4 Cup Pumpkin Seeds

          1/4 Cut MTC oil 

          1 tsp Cinnamon or pumpkin spice

          1 tsp Sea Salt

          Optional:

          1 TBSP Monk Fruit or stevia 

          Cop and dice carrots, cook/steam for 7 minutes.

          Blend Macadamia nuts and pumpkin seeds in the flood processor. 

          Add all the ingredients in with the nuts, pulse together. 

          Blend to desired consistency. 

          The more you blend, it will become “butter like”.

          To add variety, you can add 2 cups of butter beans to make a hummus.

          Macadamia Nut Dip

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            Vegan, Gluten Free, Grain free

            Happily serves 4

            ALL ORGANIC INGREDIENTS 

            1 Cup Yellow and/or white carrots

            1 Cup Macadamia nuts

            1/2 Cup MTC oil

            1 tsp Pumpkin pie spice

            1 tsp Sea Salt

            Optional:

            1 TBSP Monk Fruit

            Blend Macadamia nuts in the flood processor. 

            Chop and dice carrots, cook/steam for 7 minutes.

            Add all the ingredients in with the nuts, pulse together. 

            Blend to desired consistency. The more you blend, it will become “butter like”.

            Root Veggie Soup

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              Rutabaga Parsnip Soup

              Vegan, Gluten Free

              Happily serves 4

              Allium

              ALL ORGANIC INGREDIENTS

              1 Cup Yellow Squash

              2 Garlic Cloves

              1 Cup Rutabaga

              1 Cup Parsnip

              1 Cup Turnip

              1 Yellow onion

              1 Can (14oz) Coconut Cream

              1 Cup Vegetable or Bone broth

              ½ tsp Nutmeg

              1 tsp Thyme

              1 tsp Sea salt

              ½ tsp Black or White pepper

              Cut garlic and let sit 5-10 mins.

              Cube/dice squash, parsnip, turnip and rutabaga.

              Spray with coconut oil and airfry 10-15 minutes or until desired texture.

              Sauté onion and garlic until soft and caramelized.

              Shake the coconut cream before opening, then add the coconut cream and broth.

              Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

              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.


                Avocado Mousse w/fresh mint

                by

                  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

                  by

                    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