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.