Healthy with Jodi

Veggies

Spicy Pinto Bean Dip

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    Pinto Bean Dip with a twist
    Gluten free, Vegan
    Happily serves 4-6

    ALL ORGANIC INGREDIENTS

    2 Cups Pinto Beans
    2 Jalapeño
    1 Serrano pepper
    1 Habanero
    2 Green onion stalks
    Handful Cilantro
    2 TBSP Lemon Juice
    1 TBSP Avocado oil
    2 TBSP Water
    2 Garlic Cloves
    Himalayan Sea Salt

    Rinse and drain beans.
    Blend chili peppers and lemon juice.
    Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
    Lasts 3 days in the fridge and a month in the freezer.

    *1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.

    Air fried Stuffed Acorn Squash-Super EASY!

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      Stuffed Acorn Squash Bowls
      Vegan, Gluten Free
      Happily Serves 2

      ALL ORGANIC INGREDIENTS

      1 Acorn Squash
      1 TBSP Coconut oil
      1 Cup Tri-Color Sprouted Quinoa
      1 Cup Bone Broth (or vegetable broth if vegan)
      1 Red Onion
      1 Red Bell Pepper
      1 Cup Green Bell Pepper
      2 Green Onion Stalks
      1 tsp garlic
      Himalayan Sea Salt
      Pepper to taste

      Cut or mince Garlic, let sit 5 minutes.
      Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

      Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
      Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
      (One cup to one cup, cooked like rice, leave the lid on).
      Cook for 10 minutes, do not over cook.

      Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
      Add Garlic and salt and pepper.
      Remove from heat, add all ingredients together and fill squash bowls.

      Fresh Green Salad instead of fried onion casserole style.

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        Fresh Green Bean Salad
        Gluten free, Vegan
        Happily Serves 8-10

        ALL ORGANIC INGREDIENTS

        3 Cups fresh Green Beans
        1 Cup Kidney Beans
        1/2 Cup Parsley
        1 Garlic Clove
        2 TBSP Lemon Juice
        4 TBSP Olive Oil or Avocado Oil
        1 tsp Cumin
        1/4 tsp Himalayan Sea Salt
        2 Cups Mixed Micro Greens and/or Sprouts
        Cracked Pepper to taste
        Red Pepper Flakes

        Steam Green Beans until slightly tender. Cut into bite size pieces.
        Chop Parsley.
        Cut Garlic Clove, let sit 5 mins.
        Rinse and drain beans.
        Whisk lemon juice, garlic, cumin, salt and Peppers together and slowly whisk in oil.

        Serve at room temperature or cold.

        Spoon over salad or eat plain.

        White Chocolate Peanut Butter Hummus…Can that be real? Yes, any bean can be turned into hummus. Delicious as a fruit dip or by itself.

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          White Chocolate Peanut Butter Hummus
          Vegan, Gluten free
          Happily serves 8-10

          ALL ORGANIC INGREDIENTS

          2 Cups Butter Beans
          1 Cup White Chocolate Peanut butter
          3 TBSP Lemon Juice
          2 TBSP Water
          2 TBSP Coconut oil
          1-2 tsp Cinnamon
          1 tsp all spice
          5-8 drops English Toffee Stevia
          2 tsp Himalayan Sea Salt

          Rinse beans, drain.
          Combine all ingredients in food processor and blend until smooth.
          Serve as a “fruit” dip or enjoy by itself!

          Avocado Chicken Lettuce Boats

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            Avocado Chicken Lettuce Boats
            Gluten Free, Paleo, Dairy free
            Happily Serves 6-8

            ALL ORGANIC INGREDIENTS

            3 Cups Shredded Chicken
            2 Avocado
            2 Garlic Cloves
            1/2 tsp Himalayan Sea salt
            2-3 TBSP Lime juice
            1/2 Cup Celery
            1/4 Cup Green onions
            1/2 Cup Parsley
            OPTIONAL: Dill pickles

            Chop all greens and mix all ingredients together.
            Wrap in lettuce, optional to top with micro greens.

            Add dill pickle slices or chop in the mix if desired.

            Carrot Hummus…new twist on adding veggies to your meals

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              Carrot Hummus
              Gluten Free, Vegan
              Happily serves 4

              ALL ORGANIC INGREDIENTS

              2 Carrots
              2 Cups Butter bean or chickpeas
              1/4-1/2 cup yellow sweet onion
              2 Garlic cloves
              2 TBSP Avocado Oil
              Handful of Cilantro
              1/2 TBSP Himalayan Sea Salt
              Pepper to taste.

              Blend all together in a food processor until smooth.
              Switch up recipe by adding sweet Purple basil instead of Cilantro.

              Paleo….Sweet Carrot Dip…Sounds weird, but Deliciously different!

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                Sweet Carrot Dip
                Gluten Free, Refined Sugar Free, Paleo
                Happily serves 2

                ALL ORGANIC INGREDIENTS

                2 Carrots
                1/4-1/2 cup yellow sweet onion
                2 garlic cloves
                1/2 tsp ginger powder or 1 piece fresh ginger
                1 TBSP Honey (optional: 1-2 TBSP Eytrotihl)
                2 TBSP Coconut Cream
                Handful of Cilantro
                Himalayan Sea Salt and Pepper to taste.

                Blend all together in a food processor until smooth.
                You can garnish with Cilantro or switch up recipe by adding basil instead.

                Stir Fry: Rutabaga and Peppers

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                  Rutabaga Stir Fry
                  Vegan, Dairy free, Gluten Free
                  Happily Serves 2-3

                  ALL ORGANIC INGREDIENTS

                  1 cup Jicama
                  1 small Rutabaga
                  1 cup Red, Yellow & Orange bell peppers
                  1/2 Yellow Sweet onion
                  Juice of 1 Lime or Lemon (about 1/4-1/2 cup)
                  1 TBSP Coconut oil
                  1 crushed garlic
                  Himalayan sea salt
                  Black pepper to taste

                  Heat coconut oil in a cast iron skillet.
                  Add Sliced jicama, rutabaga, onion, and bell peppers.
                  Sauté for 5-7 minutes or less if you want more crunchy texture.
                  Add Garlic after removed from heat.
                  Season with lime juice, Sea salt and pepper.

                  You also add mixture on top a bed of micro green and baby lettuce mixture.
                  Top with Sweet Basil if desired.

                  Coconut Cilantro Lime Dressing- Perfect Marinade or dressing

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                    Coconut Cilantro Lime Dressing
                    Gluten Free, Dairy Free
                    Happily serves 4-6

                    ALL ORGANIC INGREDIENTS

                    2 lbs Grassfed Organic Bison/Chicken
                    1/2 Cup Coconut Milk
                    1/2 Cup lime juice
                    1/4-1/2 Red onion
                    Handful cilantro
                    1/2 tsp Himalayan Sea salt
                    1 Jalapeño

                    Handful of Micro greens or Enough to make a Salad

                    To make marinade: 

                    Combine all ingredients except meat and process until smooth.
                    Pour marinade over meat, cover and refrigerate for at least 4 hours or overnight.

                    Discard marinade before cooking.

                    To make a dressing:
                    Chop onion, cilantro, and Jalapeño. Juice the Lime and combine all ingredients.  Chop lettuce, slice beef, top with Micro Greens and add dressing.

                     

                    Avocado Cucumber Soup! Try this refreshing alkaline soup, great for liver stimulation and detox cleansing.

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                      Avocado Cucumber Soup (Serve chilled)
                      Vegan, Dairy Free, Keto
                      Happily serves 1

                      ALL ORGANIC INGREDIENTS

                      1 Avocado
                      1 Cucumber
                      1/4 cup Lemon juice
                      3 limes
                      Handful spinach or kale mixture
                      Stevia or Monk Fruit to sweeten
                      Dash of Sea Salt to taste
                      Handful of Micro greens

                      Steam Spinach and or kale, drain off water.
                      Peel Cucumber
                      Juice Lemon and Limes

                      Blend all ingredients together, add stevia if desired. Adding Sea Salt will enhance all flavors and provides minerals.

                      You can blend in your micro greens or add to the top for texture.