Healthy with Jodi

Side Dish

Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

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Jodi’s Liminal Pumpkin Pie Bars

Vegan, Gluten free

Happily serves 8

 

ALL ORGANIC INGREDIENTS 

CRUST

1 Cup soaked dates 

2 Cup walnuts

1/8 teaspoon of Himalayan salt

 

To make the crust:

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

FILLING

2 Cups Pumpkin (fresh or canned purée)

3/4 Cup Monk Fruit

1/2 Cup Almond Butter

2 Egg replacers

1 tsp Cinnamon 

2 tsp Allspice or Pumpkin Pie Spice

1/2 tsp Himalayan Sea Salt

Preheat oven 325.

Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

To make the Filling:

Combine ingredients and whisk until completely smooth.

Pour over baked Crust and bake for about 50-60 minutes.

Cool at Room temperature and then refrigerate.

Serve with Coconut Whip if desired.

Cucumber Salsa

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Vegan, Keto Friendly, Gluten Free 

Happily serves 6-8

chili powder detox food ideaFood and drink

ALL ORGANIC INGREDIENTS 

3 Cucumbers

2 Green onions

2 TBSP Avocado Oil 

Handful of cilantro 

Himalayan Sea salt 

1 Garlic Clove

Dash Hatch green Chili Powder

1/2 Cup Lemon juice 

1 Jalapeño 

Optional: 1 Avocado

Blend All Ingredients in the Vitamix except Cucumbers (And optional avocado)

Add 2 cucumbers.

Blend until as smooth as desire.

Add the last cucumber, just pulse in to give a chunky texture.  

Mix in avocado, cubed or pulse to desired consistency.

  

Savory Pumpkin Hummus

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Savory Pumpkin Hummus

Gluten Free, Vegan

Happily Serves 4-6

 

ALL ORGANIC INGREDIENTS 

1 Cup Pumpkin

2 Cups Garbanzo Beans

3 TBSP Lemon Juice

4 TBSP Extra Virgin Olive Oil

2 tsp Himalayan Sea Salt

1 Green Onion

1/2 TBSP Minced Garlic

1/2 TBSP Minced Onion

Optional:

Sprinkle of Dried Green Onion on top

Dash of Hatch Green Chili flakes

 

Soak and slow cook Beans.  If using canned, rinse well.

Combine all ingredients in food processor and blend until smooth.  

You can add water to smooth it make it thinner.

Sweet Cinnamon Pumpkin Hummus

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Vegan, Gluten Free

Happily Serves 4-6

ALL ORGANIC INGREDIENTS 

1 Cup Pumpkin

2 Cups Garbanzo Beans

3 TBSP Coconut Oil

4 oz Vanilla Almond Milk

1/2 tsp Sea Salt

1 tsp Cinnamon

1 tsp All Spice 

1 tsp Pumpkin Pie Spice

1 tsp Maple extract

1 tsp Stevia (or to taste)

Soak Garbanzo beans.  If using canned, rinse well.

Add all ingredients to the Food Processor blend until smooth.

Spooky Kid Halloween Treat ideas!

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Kids Can Cook!  EASY ideas that are “normal” foods.  Good food can be healthy AND yummy!

   

Zucchini Spiders

(Will air fry these, kids will top with Spider olives)

1/4 Cup Marinara Sauce

1/4 Cup Coconut Cheese (Dairy Free)

6 Black olives 

6-8 Zucchini slices

Slice Zucchini in rounds.  

Top with a spoon of marinara, add cheese.

Airfry about 5 mins.

Add Olives on top, slice one for the “legs”

Chattering Apples

(kids will assemble these)

Organic Apples

Almond butter

Marshmallows 

Slice Apples and spread 1/2 TBSP Almond butter on 2-4 pieces.

Add 5-6 marshmallows and top with another slice of apple.

Cabbage Salsa Slaw

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Cabbage Salsa Slaw

Vegan, Gluten free, Paleo

Happily serves 6

ALL ORGANIC INGREDIENTS 

Half head purple cabbage 

Half head green cabbage

1/2 Red onion 

1/2 Yellow onion

1/4 Cup Cilantro 

1 Avocado 

1 Green Onion

1/2 Cup  Lemon or Lime Juice

1/2-1 Cup Salsa 

1/2 TBSP Himalayan sea salt

 

Shred Cabbage.  Steam 7 minutes.

Chop Cilantro and onions.

Dice Avocado and mix with Salsa and lemon juice.

Toss all ingredients Together.

Serve as fish taco filling or use a side dish or add meat and make it your main dish.

Mushrooms!!! Medley of flavors…Keto Style!

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Kale Mushroom Pepper Medley

Vegan, Gluten Free, Keto

Happily Serves 1

ALL ORGANIC INGREDIENTS 

2 Cups Kale Or Spinach 

1/2 Cup Sweet Bell peppers

1/2 Cup Mushrooms

2 TBSP Olives

2 TBSP Avocado Oil

2 TBSP Lemon Juice or Balsamic Vinegar 

Sea Salt

1 Garlic Clove

1/2 TBSP Minced Onions

 

Cut Garlic, let sit 5 minutes 

Cut Bell Peppers into bite size pieces.

Wash and Stem Kale/spinach for about 1 minute or until it becomes bright green.  Quickly remove from heat, drain off all the water.

Wash mushrooms well, dice and stem about 5 minutes.  Drain off water.

Toss all ingredients together.  Serve warm or cold.

Pumpkin Quinoa Walnut Salad

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Pumpkin Quinoa & Cabbage Salad

Gluten Free, Vegan 

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Pumpkin (or winter squash) 

1 TBSP Sunflower oil 

Himalayan sea salt 

1/2 Cup Quinoa 

A handful of parsley leaves 

1 Cup Red cabbage

1 Cup Green Cabbage

1/4 Cup Red onion

2 Tbsp Walnuts

 

Dressing

2 TBSP Sunflower oil 

2 TBSP Balsamic vinegar (I use Queen Creek Olive Mill)

Dash cinnamon 

1 tsp Maple syrup extract 

1 tsp Stevia or Monk Fruit 

Slice squash and Bake in the oven for 20 minutes, or until golden. 

Cook Quinoa. (One cup broth or water to one cup Quinoa for about 10 mins)

Combine the pumpkin with the quinoa, parsley, cabbage and walnuts.

Combine all of the dressing ingredients then drizzle over the salad.

Serve while warm or cold. 

Tuna Stuffed Tomatoes! Delicious! Skip the rice, get all the clean protein!

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Tuna Stuffed Tomatoes 

Gluten Free, Keto Friendly, Dairy Free

Happily serves 1

ALL ORGANIC INGREDIENTS 

4 oz Tuna

2 Vine Tomatoes 

1 TBSP Vegan Mayo

1 TBSP Balsamic Vinegar 

1 TBSP Lemon Juice

1 TBSP Sunflower Oil

1 Garlic Clove

1 Green Onion 

1 Celery Stalk

1/8 Cup Yellow Onion

Sea Salt

Optional: 1/4 Cup Vegan Cheese (SO Delicious brand)

 

Cut Garlic, let sit 5 minutes.

Dice celery and onions. 

Cut Tomatoes in half, scoop out seeds. 

Mix all ingredients together except cheese.

(do not drain off the water in the tuna can if you are not using fresh tuna, That’s where the omega settle, kind of like the peanut butter jar)

Spoon in the mix into the tomatoes, top with cheese.  

Bake at 400 for 7-10 minutes, or you can eat it cold.

Homemade Sushi! Simple, clean, easy eating!

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Homemade Sushi

Gluten Free

Happily serves 1

 

ALL ORGANIC INGREDIENTS 

4 oz Salmon

2 oz Almond Cream Cheese

1 Cucumber

Optional: 1 handful sprouts

 

Peel Cucumber, slice.

Use an apple corer to punch out the center of cucumbers. 

Divide Cream Cheese

Slice Salmon into about 8 pieces.

Add dab of cream cheese, roll salmon and add to the center of cucumber.

Add Sprouts on top.