Healthy with Jodi

Veggies

Chipotle Sauce/Dressing

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    Chipotle Sauce/Dressing
    GF, Refined Sugar Free, Vegan
    Happily serves 2

    ALL ORGANIC INGREDIENTS

    1 TBSP Tahini (can sub Sunflower butter)
    1 TBSP Hemp Seed oil
    2 Garlic cloves, crushed
    1 TBSP Coconut Aminos
    1 tsp chili powder
    ½ tsp Chipotle powder
    ½ tsp Cayenne
    ¼ tsp Sea salt

    Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
    OR:
    Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

    Indian Inspired Baked Kale

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      Indian Inspired Baked Kale
      Gluten Free, Vegetarian
      Happily serves 2

      ALL ORGANIC INGREDIENTS

      1 TBSP Tahini or Almond butter
      1 TBSP Coconut oil, melted
      Zest of 1 Orange or Lime
      2 garlic cloves, crushed
      1 tsp garma masala
      ¼ tsp Cardamom
      Optional: 1 TBSP Nutritional yeast

      Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

      Preheat oven at 275 degrees.
      Prepare baking stone with parchment paper.
      Mix all the ingredients together until smooth.
      In a large bowl, pour the dressing over the chopped kale.
      Mix the dressing into the kale thoroughly, spread evenly on baking stone.
      Make sure the leaves aren’t overlapping, this prevents sogginess.
      Bake for 15 minutes and rotate pan.
      Bake for another 15 minutes, check for crispness.
      If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
      Allow the chips to cool for about 5 minutes before serving.

      Lemon Sautéed Spinach & Quinoa

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        Lemon Sautéed Spinach & Quinoa 
        Vegan, Vegetarian
        Happily serves 4

        ALL ORGANIC INGREDIENTS

        1 bag spinach
        ¼ Cup pumpkin seeds
        1 Cup tri color Quinoa, cooked
        3 garlic cloves, chopped
        1/2 chopped yellow onion
        1 TBSP of Avocado oil
        1 lemon, juiced
        Salt and pepper to taste

        Pre-heat cast iron pan over medium heat.
        Saute chopped garlic and onion, remove and keep aside.
        Add a portion of the baby spinach to the pan, stir frequently continuing to add spinach until entire bag is added.
        Steam spinach until soft bright green (only takes about a minute.)
        Remove from heat! Drain off water!
        Stir in Quinoa, oil, spinach, garlic, onion, and pumpkin seeds
        Sea Salt and pepper to taste .
        Squeeze a bit of fresh lemon juice over spinach before serving.

        Fennel Seasoned Beets

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          Fennel Seasoned Beets
          GF, Vegan, Refined Sugar free
          Happily serves 2


          All Organic Ingredients

          1 Golden or Red fresh beet
          1/2-1 TBSP ground fennel seed
          Sea salt to taste
          1 TBSP melted coconut oil
          1-2 tsp Chinese 5 Spice season.
          1/2 TBSP Balsamic Vinegar (optional)
          For Sweetness: You can add 1/8-1/4 tsp maple extract and cinnamon with stevia.

          Wash and Peel beets. Either spirialize, slice or cube your beets so they cook faster. Roast in Convection oven for 15 mins. Remove and add seasonings. Toss, eat either warm or cold depending on preference.

          One cup is recommended due to fiber count.

          Option:
          Use my coconut fennel sauce over Beets to change it up. Recipe list separate.

          Garlic Shrimp Salad

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            Gluten Free, Dairy Free
            Happily serves 4

            ALL ORGANIC INGREDIENTS

            SALAD- greens and sprouts

            3 Garlic Cloves
            1 lb Wild caught Shrimp
            1 Cup Asparagus
            1 Cup Artichoke
            3 TBSP Bone broth
            1 Red bell pepper
            3 TBSP Fresh Parsley

            DRESSING

            3 TBSP  Fresh lemon juice
            3 TBSP Hemp Seed Oil
            1-2 TBSP Dijon Mustard
            1 tsp Raw Honey (can sub Stevia or Monk Fruit)
            Himalayan Sea Salt
            Cracked black pepper to taste

            Press Garlic, Let sit 5-10 mins.

            Chop bell pepper and asparagus. Cut Artichoke.

            Rinse and drain Shrimp, pat shrimp dry
            Add bone broth to cast iron skillet, sauté asparagus, artichokes, and bell peppers.
            Whisk it together lemon juice, hemp seed oil, mustard, honey and garlic.
            Toss shrimp with veggies,  dressing and herbs, lay on a bed of MicroGreens.
            Best if you let the shrimp marinade at least 15 minutes.

            Rutabaga Sweet Potato Soup Recipe

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              Rutabaga Sweet Potato Soup

              Vegan, Gluten Free

              Happily Serves 4

              ALL ORGANIC INGREDIENTS

              1 Butternut squash, cut in half

              3 Garlic cloves

              2 cups Rutabaga

              2 cups Sweet potato

              Coconut or avocado spray oil.

              1 tsp. Sea salt

              ½ tsp Pepper

              1 Yellow onion

              ¾ Cup Soaked cashews

              2½ Cups Coconut milk

              2 Cups Vegetable or Bone broth

              ½ tsp Nutmeg

              1 tsp Thyme

              Preheat oven to 400º .

              Wash and cut/dice veggies. Don’t forget to wash the squash before you cut into it, remove the seeds with a spoon.

              Spray the squash with coconut or avocado oil and place cut-side down on a baking sheet or stoneware.

              Cut garlic and let sit 5-10 mins.

              Spray the rutabaga and sweet potato in coconut/avocado oil.

              Add both to baking sheet. Bake for 45 minutes, stir half way through. It will cook Faster the smaller the pieces are.  You can also bake these in the air fryer for a faster meal.

              Sauté onion and garlic until soft and caramelized.

              Remove roasted veggies from oven and blend all the rest of the ingredients in a food processor until smooth. The nuts may remain grainy, but that’s ok.

              You can add water to reach desired consistency.

              Rutabagas Nutrition Facts

              Serving Size: 3.5 ounces (100 grams), raw

              Calories 39

              Calories from fat 2

              Total fat 0 g 0%

              Saturated fat 0 g 0%

              Trans fat

              Cholesterol 0 mg 0%

              Sodium 20 mg 1%

              Total Carbohydrate 9 g 3%

              Dietary Fiber 2 g 7%

              Sugar 6 g

              Protein 1 g

              Vitamin A 0% Vitamin C 31%  Calcium 5% Iron 3%

              Health Benefits of Rutabagas

              All crucifers (brassicas or cole crops) are high in antioxidant and anti-cancer compounds. The anti-cancer properties of these vegetables are so well established that the American Cancer Society recommends that Americans increase their intake of cruciferous vegetables.

              Rutabaga’s most significant nutrient comes from vitamin C. One cup contains 53% of the daily recommended value, providing antioxidants and immune system-supporting functions that help protect the cells from free radical damage. Although rutabagas provide only 5% of the iron needed for healthy blood on a daily basis, vitamin C enhances its absorption, while helping to form both collagen and the thyroid hormone thyroxine, which protect cells against damage, encourage wounds to heal, fight infections, and promote healthy bones, teeth, gums, and blood vessels.

              Beta-carotene-rich rutabagas are also an excellent source of potassium and manganese (for energy), and a good source of fiber, thiamin, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars).

              Asian Chick Pea Kale Salad Recipe

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                Asian Chick Pea Kale Salad

                Vegan, Gluten Free

                Happily Serves 4

                VEGETABLES

                1 large bundle finely chopped kale  (steamed and drained)

                1 cup finely grated carrots (steamed)

                2 cups finely shredded red cabbage (Steamed)

                DRESSING

                1/4 cup cashew butter (or sub sunflower butter)

                1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                1/4 cup sesame oil

                3 Tbsp maple syrup

                Sea salt or 1 Tbsp tamari or coco amigos

                CHICKPEAS

                1 Cup soaked and dried chickpeas (or sub Mung beans)

                2 Tbsp sesame oil or avocado oil

                2 tsp maple syrup

                1 garlic clove

                optional: red pepper flakes or chili powder

                Preheat oven to 425

                When preparing chickpeas, make sure they are dry – this will help them crisp up.

                In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

                Broccoli Sweet Potato Poppy Seed Salad

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                  Broccoli Sweet Potato Poppy Seed Salad

                  Gluten Free

                  Happily Serves 8

                  ALL ORGANIC INGREDIENTS

                  4 cups fresh quick steamed broccoli, chopped into bite-size pieces

                  1 cup sweet potato or yam

                  ¼ cup finely chopped red onion

                  ¼ cup sunflower seeds or pumpkin seeds

                  1 tablespoon lemon juice

                  Dressing

                  1 cup Coconut kefir or small avocado, smashed

                  ¼ cup raw organic honey

                  1 tablespoon lemon juice

                  2 teaspoons coconut vinegar

                  1 tablespoon water

                  1 tablespoon poppy seeds

                  Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

                  In a small bowl, whisk together all dressing ingredients.

                  Pour dressing over the salad and gently combine.

                  Salad may be served immediately or refrigerated until serving.

                  Herb Potato Salad – Served Warm or Cold

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                    Herbed Potato Salad

                    Vegan, GF, Vegetarian

                    Happily Serves 4

                    ALL ORGANIC INGREDIENTS

                    1 lb.Organic baby potatoes or fingerling potatoes

                    2 garlic cloves, minced

                    ½ Cup Whole grain mustard

                    ¼ – ½ C Avocado oil

                    1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

                    2 – 3 TBSP Capers, drained, finely chopped

                    Sea salt and pepper to taste

                    Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

                    Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.

                     

                    Spaghetti Squash Chow Mein

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                      Spaghetti Squash Chow Mein

                      GF, Vegan, Paleo

                      Happily Serves 6-8

                      ALL ORGANIC INGREDIENTS

                      1 Spaghetti squash
                      1/4 cup Coconut Aminos
                      3 Garlic cloves, minced
                      1 TBSP Coconut sugar
                      2 tsp freshly grated ginger
                      1/4 tsp white or black pepper
                      2 TBSP Avocado oil
                      1 Diced yellow onion
                      3 Celery stalks
                      2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

                      Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
                      Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
                      In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
                      Heat avocado oil in a large cast iron skillet over medium high heat.
                      Add onion, celery, stirring often, steam for no more than 3 mins.
                      Stir in cabbage until heated.  This should take no more than 7 mins total.
                      Stir in spaghetti squash and “soy” sauce mixture until well combined.