Healthy with Jodi

Veggies

Creamy Coconut Garlic Quinoa & Beans

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    Creamy Coconut Garlic Quinoa and Beans
    Gluten Free, Dairy Free, Vegan
    Happily serves 3-4

    ALL ORGANIC INGREDIENTS
    1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
    2 TBSP Avocado Oil
    1 Cup Coconut Cream
    ½ Cup Chicken Bone Broth
    1 tsp Garlic
    2 tsp Italian seasoning
    ½ Cup Vegan Cheese
    1 Cup Green Beans
    1 Cup Kidney Beans

    Press or cut garlic, let sit 5 minutes.
    Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
    In a skillet heat Avocado oil and sauté the green beans, kidney beans.
    In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
    Add the Kidney Beans and green beans.

    Serve over zucchini pasta if desired.

    Creamy Coconut Garlic Chicken

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      Creamy Coconut Garlic Chicken
      Gluten Free, Dairy Free
      Happily serves 4-6

      ALL ORGANIC INGREDIENTS
      1½ Pounds Chicken breasts or thighs
      2 TBSP Avocado or Coconut Oil
      1 Cup Coconut Cream
      ½ Cup Chicken Bone Broth
      1 tsp Garlic
      1 tsp Italian seasoning
      ½ Cup Vegan Cheese
      1 Cup Swiss Chard

      Thinly slice chicken.
      Press or cut garlic, let sit 5 minutes.
      In a cast iron skillet, add Avocado oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
      Remove chicken and set aside.
      Add the Coconut cream, Bone broth, garlic, italian seasoning, and cheese.
      Whisk over medium high heat until it starts to thicken.
      Add the Swiss chard and let it simmer until it starts to wilt.
      Add the chicken in and stir.
      Serve over zucchini pasta or with a side of veggies.


      Air Fried Spring Rolls

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        Air Fried Spring Rolls
        Vegan, Gluten Free
        Happily serves 4


        ALL ORGANIC INGREDIENTS
        8 Spring wrappers
        2 Cups mixed veggies (broccoli, cabbage, onions)
        2 TBSP Coconut aminos
        Avocado oil Spray
        Sea Salt
        1/4 Cup water (for Rice paper)
        Optional: Can add shredded chicken or turkey.

        Chop/Slice veggies. Stir fry or steam veggies about 3-5 minutes in a cast iron skillet.
        Add Coconut Aminos.
        Follow Rice paper wrap instructions
        Lay out one rice roll paper and spoon some mixture onto the paper. Veggies and or meat should be warmed/cooked.
        Fold in the sides and roll up.
        Spray the spring rolls with avocado oil spray and place in the air fryer basket. Do not let the rolls touch each other.
        Air Fry at 375 for about 5-8 minutes.

        Maple Butter Air Fried Carrots

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          Maple Butter Air Fried Carrots
          Gluten Free, Vegan
          Happily Serves 4-6

          ALL ORGANIC INGREDIENTS
          3 Cups Rainbow Carrots
          1 TBSP Coconut Oil
          1 TBSP Maple Butter
          Himalayan Sea Salt to taste
          Optional: Cinnamon

          Slice or dice carrots.
          Mix carrots, maple butter and the melted coconut oil.
          Make sure carrots are coated well.
          Season with Himalayan Sea salt
          Sprinkle with Cinnamon if desired
          Cook in the Airfryer on 300 degrees for 7minutes.
          Serve hot.

          Quinoa Broccoli “Rice” Bowl-Gluten Free! Meatless meal idea.

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            Quinoa Broccoli “Rice” Bowl
            Vegan, Gluten Free
            Happily serves 2

            ALL ORGANIC INGREDIENTS

            1 Cup Rinsed Quinoa
            1 Cup Bone Broth
            1 Cup Broccoli Rice
            1 TBSP Avocado Oil
            1 TBSP Lemon Juice
            2 Garlic Cloves
            1 tsp minced onion or 1/4 cup yellow onion
            1 tsp Himalayan Sea Salt

            Rinse and drain Quinoa.
            Heat Bone broth and add quinoa. Slow simmer about 10-15 minutes depending on how crunchy you prefer.
            Steam Broccoli 3-5 minutes.
            Add Avocado oil, lemon juice and spices together with the broccoli and quinoa.

            Add extra Veggies for more fiber or use as filling for a stuffed Bell pepper.

            Tzatziki Dip-Dairy Free, same great taste!

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              Tzatziki Dip 
              Vegan, Gluten Free
              Happily serves 2

              ALL ORGANIC INGREDIENTS

              8 oz Plain Coconut yogurt
              1 TBSP Hemp Seed oil
              1 TBSP Lemon juice
              1-2 garlic cloves
              1-2 TBSP Minced onion
              1 TBSP Dill
              2 TBSP Chives
              1 cucumber

              Cut or mince garlic, let sit 5-10 before eating.

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

              Broccoli Cakes

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                Broccoli Cakes
                Gluten Free, Vegan option
                Happily serves 10

                ALL ORGANIC INGREDIENTS

                2 Cups Broccoli
                2 Cups Spinach
                1/2 cup Yellow Onion
                1 Cup ground Almonds
                2 Garlic Cloves
                2-3 TBSP Lemon Juice
                2 Eggs  (or Flax egg substitute: 1 tbsp ground flax added to 3 tbsp water for each egg)
                1 TBSP Coconut Oil
                Himalayan Sea Salt and Pepper to taste
                Optional: 1 tsp Chili power or red pepper flakes.

                Cut or press Garlic, let sit 5-10 mins.
                Chop Broccoli in the food processor then add spinach, onion, ground almonds, garlic, and lemon juice.
                Whisk in one egg then blend again.
                If your mixture is too wet, then add more ground almonds. If it’s too dry, whisk in another egg.
                Your batter should be not too runny, it should hold shape without falling apart.
                Add your salt and pepper, while heating up 1 TBSP coconut oil in your pan.
                Fry them a couple minutes and add to your baking pan or Air Fry it.

                Bake at 400 for about 12-15 minutes, keep watch so they don’t burn.

                Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

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                  Carrot Cake Protein Bites
                  Dairy Free, Gluten Free
                  Happily serves 10-12

                  ALL ORGANIC INGREDIENTS

                  1 Cup Almond flour
                  2 TBSP Coconut flour
                  1/4 Cup Bone broth collagen powder
                  ½ tsp Baking soda
                  2 tsp Cinnamon
                  1–2 tsp Powdered Ginger
                  2 Eggs
                  ⅓ Cup Coconut oil
                  ⅓ Cup Maple syrup
                  2 tsp Vanilla
                  ½ Cup grated carrots

                  Preheat oven to 350 F.
                  Add and mix all the ingredients, except the carrots, until well combined.
                  Allow mixture to sit for 5 minutes before folding in the carrots.
                  Add mixture to a lined or oiled muffin pan.
                  Bake for 18–20 minutes.

                  IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

                  Tip:
                  Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

                  Fennel & Beet Salad…Great for digestion and easy on the stomach. Excellent source of potassium

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                    Fennel & Beet Salad
                    Vegan, Gluten Free, Grain Free
                    Happily serves 2

                    ALL ORGANIC INGREDIENTS

                    1 Air fried Fennel Bulb
                    4 Baby Beets
                    1/2 tsp Cinnamon
                    1/2 tsp Chinese 5 Spice
                    1/4 Lemon Juice
                    1/8 tsp Maple Extract
                    3-5 drops Stevia
                    Sea Salt
                    2 TBSP Hemp Seeds
                    1 tsp Ground Fennel Seed

                    Wash and slice Fennel.
                    Air fry or bake the bulb except the top herbs for about 7-9 minutes.
                    Mix Lemon juice and spices together. I grind my fennel seeds in the coffee grinder.
                    Add diced Baby beets and stir together.
                    Add Herb “grass” tops of the fennel to the Fryer for about a minute.
                    Remove from heat, add ingredients together and top with Hemp seeds.

                    Chill to serve or eat immediately as it will lose heat quick.

                    Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

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                      Baked Mediterranean Chickpeas
                      Vegan, Gluten Free
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      2 Cups chickpeas (rinsed and drained if you are using canned)
                      1/2 TBSp Avocado oil
                      1/2 tsp Cumin
                      1/2 tsp Coriander
                      1/2 tsp Cinnamon
                      1/2 tsp Smoked paprika
                      Sea salt to taste
                      2-4 TBSP Lemon juice

                      Preheat oven to 400 degrees
                      Spray Avocado or Coconut Oil on Large baking stone.
                      Toss chickpeas with avocado oil and spices and place on the baking sheet.
                      Bake about 20 minutes.
                      Serve immediately, leftovers don’t keep well.

                      1/2 Cup per serving is a perfect portion size.