Healthy with Jodi

Side Dish

Lentil Mushroom Stew. Meatless meal idea

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    Lentil Mushroom Stew

    Vegan, Gluten Free

    Happily serves 2-3

    ALL ORGANIC INGREDIENTS

    3/4 Cup Lentils

    2 1/2 Cup Bone broth

    1/2 Yellow onion

    2 Garlic cloves

    1 Cup Mushrooms

    1/2 Cup Zucchini

    1/4 Cup Celery

    1 tsp Thyme

    1/2 tsp Sage

    3/4 tsp Sea Salt

    1/4 Cup Red Wine or 1 TBSP Balsamic Vinegar

    1 TBSP Coconut aminos

    Cut or mince garlic and set aside.

    Rinse Lentils well.

    Wash and Chop veggies.

    Cook lentils according to Package.

    Add bone broth, onion, celery, zucchini in a pan, simmer until cooked.

    Cook Mushrooms separate so you can drain off the water in the pan.

    Add cooked lentils and garlic and the spices.

    Add vinegar and coconut aminos, mix well and serve.

    Tips:

    Spices and herbs should not be cooked with the rest of the ingredients so you don’t lose the nutrients through heat.  Always finish your dish then add spice to remain freshness and get maximum nutrient density.

    Artichoke Hummus-great idea for those low in iron

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      Artichoke Hummus

      Vegan, Gluten Free

      Happily Serves 6

      Arab cuisine

      ALL ORGANIC INGREDIENTS

      2 Cups Garbanzo Beans

      1 Cup  Artichoke Hearts (save brine)

      Save 1/2 Cup of Brine from Artichokes

      1 Jalapeño

      Handful Parsley (about 1/4 Cup)

      2 Green Onions

      1 Garlic Clove or 1/2 TBSP Minced Garlic 

      1 tsp Minced Onion

      1 TBSP Himalayan Sea Salt

      2 TBSP Avocado  Oil

      2 TBSP Lemon Juice

      Soak and Cook Beans. If using Cans, rinse well.

      Add all ingredients to the food processor and blend until smooth. 

      You can use more or less Brine depending on the consistency you want.

      Chick Pea Stuffed Tomatoes

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        Chick Pea Stuffed Tomatoes

        Vegan, Gluten Free

        Happily Serves 2

        Condiments

        ALL ORGANIC INGREDIENTS

        1 Cup Chick Peas (Garbanzo beans)

        2 TBSP Vegan Mayo

        1 TBSP Lemon Juice

        2 tsp Dill Weed

        1 tsp Sea Salt

        1 tsp Garlic

        1 tsp Minced Onion

        1/4 Cup Celery

        1/4 Cup Chopped Dill Pickles (or Relish)

        (You can sub cucumber if you don’t like pickles or watching sodium)

        Cut tomatoes in half.

        Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

        Chop Celery.

        Mix all ingredients together, Option to Stuff Tomato or Lettuce Wrap it!

        Tuna Fish made for Adults! Easy to assemble “kits” for meal prep

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          Tuna Fish 

          Gluten Free, Dairy Free

          Happily serves 2

           American cuisine

          ALL ORGANIC INGREDIENTS

          8 oz White Albacore Tuna

          2 TBSP Vegan Mayo

          1 TBSP Lemon Juice

          2 tsp Dill Weed

          1 tsp Sea Salt

          1 tsp Garlic

          1 tsp Minced Onion

          1/4 Cup Celery

          1/8-1/4 Cup Chopped Dill Pickles (or Relish) depends on your preference 

          Optional: Stuff Tomato with Tuna filling or Lettuce Wrap

          If you do use a tomato, Cut in half.

          Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

          Chop Celery

          If you are using canned Tuna, make sure it’s WILD!

          DO NOT DRAIN the liquid (omegas), mix in with the fish and other ingredients.

          Serve to your liking.  You can use celery to dip in it, add it to flax crackers, wrap in lettuce or stuff a tomato or pepper.

          Jodi’s Homemade Ketchup

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            Gluten Free, Vegan, Refined Sugar Free

            Happily serves at least 8 (unless you’re me!)

            ALL ORGANIC INGREDIENTS 

            3 Cans Tomato paste

            1/2 Cup Apple cider vinegar 

            1 tsp Garlic powder 

            1 TBSP Onion powder 

            2 TBSP Coconut sugar or Monk fruit 

            2 TBSP Blackstrap molasses 

            1 tsp Himalayan sea salt

            1 tsp Dried Mustard powder 

            1/8 tsp of each: cinnamon, clove, all spice, cayenne 

            1 Cup water 

            Optional: 1 tsp Ground chia seed if you want to thicken it up

            Place all ingredients in food processor and blend well.

            Put in fridge to let leftovers meld together for 2 hours or overnight 

            Mac and Cheese!! Tasty, Vegan and Gluten Free!

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              Mac and Cheese Cups
              Vegan, Gluten Free
              Happily Serves 2

              Articles Avocado oil

              ALL ORGANIC INGREDIENTS

              4 oz dry Gluten Free Pasta
              1/4 Cup Almond or Coconut Milk
              1/4 tsp Sea salt
              1 TBSP Nutritional Yeast (optional)
              1/4 Cup Shredded Cheddar Cheese (SoDelicious brand)
              1 TBSP Butter

              Preheat oven to 400.
              Spray a mini muffin or cupcake tin with coconut or avocado oil. Set aside
              Cook Pasta according to instructions, drain completely.
              Add all other ingredients to the pot with the drained pasta.
              Cook over low heat, stirring continuously, until cheese melts.

              Portion into the muffin tins and press each down.
              Bake 20 minutes
              The cups should set up without falling apart.
              Let them cool at least 15 minutes before removing.


              https://amzn.to/2Gx6CRT

               

              Mashed Potatoes? YES PLEASE!!

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                Cauliflower Mashed “Potatoes”
                Vegan, Gluten Free
                Happily serves 2-4
                food processormicrowaveoil
                ALL ORGANIC INGREDIENTS

                2 Cups Cauliflower
                1/4-1/2 Cup Almond Milk
                1/4 Cup Butter or Avocado oil
                1/4-1/2 Cup Coconut Cheese
                1/2 TBSP Sea Salt
                1 tsp Minced onion or 1/8 cup Fresh onion
                1 Garlic Clove
                Optional: IF you don’t have fresh herbs you can use dried spices
                2 Sage Leaves
                2 Basil Leaves

                Chop cauliflower, or use “riced” instead, it’s easier and faster. Steam/cook/cauliflower 7-10 minutes.
                Room temperature butter or soften on the stove (not microwave)
                Add ingredients to the food processor and blend until smooth.

                You can adjust the milk and cheese to the consistency you like. You can use coconut milk but it changes the texture when it gets cold.

                I used the So Delicious brand cheese so it remains dairy free.

                Did I hear BACON? Can Bacon be healthy?

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                  Vegan “Facon Bacon” is the best kind of “Bacon” in my option! Heart healthy coconut chips, Coconut Aminos have naturally occurring electrolytes our body needs, Sunflower oil has high Vit E and extra Iron, and Maple syrup has essential trace minerals.
                  This recipe is SO EASY!!!
                  Food and drink Heart healthy coconut chips oil
                  Vegan, Gluten Free
                  Happily serves 8

                  ALL ORGANIC INGREDIENTS

                  2 Cups Shredded Coconut
                  1 TBSP Sunflower Oil
                  2 TBSP Coconut Aminos
                  1/2 tsp Liquid smoke
                  1 TBSP Maple syrup
                  1 tsp Smoked Paprika

                  Mix all ingredients except coconut, then thoroughly mix in Coconut flakes.
                  You can let this sit, or bake right away. You can also eat this raw in this form or bake it.
                  325 for 5 minutes then flip and stir, bake another 5 minutes
                  Watch closely as it will burn quickly.
                  Important to let cool for 10 minutes so it can crisp up.

                  You can store it in the fridge, that is my preference when it becomes crisp.
                  Eat plain or top with your salad off or line a lettuce with it, add veggies and you have a “Bacon” wrap!

                  Avocado Cucumber Cream Soup

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                    Vegan, Dairy Free, Keto 

                    ALL ORGANIC INGREDIENTS 

                    Happily serves 1

                    1 Avocado

                    1/2 Cucumber

                    2 Celery stalks

                    1/4 Cup Lemon juice

                    1/4 Parsley

                    1/4 tsp Sea Salt or Cilantro Lime Salt 

                    Optional:

                    Top with Chopped Cucumbers for texture

                    Wash and coarsely chop celery

                    Peel Cucumber

                    Blend all ingredients together.

                    Adding Sea Salt will enhance all flavors and provides minerals.

                    Rosemary Squash Sauce

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                      Vegan, Gluten free 

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS 

                      1/2 Cup full fat Coconut milk

                      1/4 Avocado oil 

                      3 Cups squash 

                      1 tsp Rosemary 

                      1 tsp Sage 

                      1 Garlic clove

                      1 tsp Minced onion

                      1 tsp Sea salt 

                      Cube and steam zucchini without spices about 5-7 minutes. 

                      Place all ingredients in the food processor and blend til smooth. 

                      You can add more liquid or tbsp of water to thin it out.

                      Serve as a dip for veggies or pour over veggie pasta. 

                      1/2 Cup is a serving