Healthy with Jodi

Veggies

White Bean Verde Chili

by

Dairy Free, Gluten Free

Happily serves 6-8

ALL ORGANIC INGREDIENTS 

2 Poblano peppers 

4 Cups Bone Broth

2 Cups tomatillos (outer husk removed)

2 Green onion stalks

1-2 Jalapeños

2 TBSP Avocado oil 

4 Garlic Cloves

1⁄2 Yellow Onion

2 Cups White or butter beans (rinsed + drained)

Himalayan Sea salt 

Black pepper, to taste

Handful Cilantro 

Optional:

Coconut Cheese

1 Cup Salsa

Hatch Green chili

TOPPING INGREDIENTS

Lime juice

Cubed Avocado

Cucumber Salsa 

Rinse and drain beans good if you are using canned beans.

Put whole poblano peppers, tomatillos, and jalapeños on baking stone, broil on high about 5-7 minutes.

The tomatillos will likely take longer, so remove peppers if it’s cooking uneven. Turn peppers half way through.

Add oil, garlic, and onion to a cast iron skillet.

Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes. 

Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.)

Add peppers to a vitamix with the garlic and onion. 

Purée until semi-fine consistency, a little chunky is ok.

Add mixture back to pot over medium heat. 

Add Bone broth, beans, and stir.

Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.

Grilled Fish w/Pineapple Cabbage Slaw

by

Gluten Free, Dairy Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

FISH Preparation:

1 Tbsp Coconut oil or Avocado oil

3/4 tsp Himalayan sea salt

1 tsp Chili or chipotle powder

PINEAPPLE SLAW

1 Cup Pineapple

1 Cup Purple Cabbage

1/4 cup Red onion

Handful Cilantro

1 TBSP Lime juice

2 tsp Sea salt

Slice fish into long strips.

Brush with Coconut or avocado oil

Season both sides with sea salt and chili powder and set aside.

Cube pineapple.  

Slice cabbage and red onion and quick steam for 7 minutes.  

Remove from heat and store in fridge for it to lose it’s heat.

Chop cilantro.

Add slaw ingredients to a medium bowl and toss to combine, set aside.

Grill fish to your liking and top with pineapple slaw in a lettuce wrap.

Mango Mint Pineapple Salad

by

Gluten Free, Vegan

Happily serves 4-6

ALL ORGANIC INGREDIENTS 

2 Cups Pineapple 

1 Mango

1 Cucumber

2 TBSP Fresh Mint leaves

Handful of Cilantro

1/4 Cup Lime Juice

1 tsp Sea Salt

Chop/cube pineapple, mango, and cucumber.

Dice/chop mint and cilantro.

Add all ingredients together.

Pumpkin Seed & Macadamia Nut Dip

by

Happily serves 6

Gluten Free, Vegan

ALL ORGANIC INGREDIENTS 

1 Cup Mixed Root Veggies (beets, carrots, parsnips)

1/2 Cup Macadamia nuts

1/2 Cup Pumpkin Seeds

1/4 Cup Sunflower Oil

1 Cup Macadamia Nut Milk 

1 tsp Cinnamon

1 tsp Himalayan Sea Salt

1/8 Cup Monk Fruit 

Chop and dice veggies, steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the food processor. 

Add milk and spices, blend well.

Add remaining ingredients, blend til smooth

Broccoli Carrot Hemp Seed Salad

by

Gluten Free, Vegan

Happily Serves 8

ALL ORGANIC INGREDIENTS 

4 Cups Steamed Broccoli

1 Cup Rainbow Carrots

¼ Cup Red onion

¼ Cup Pumpkin Seeds 

1 TBSP Lemon juice

Dressing

1 Avocado

¼ Cup raw Honey 

1 TBSP lemon juice

2 tsp Coconut Vinegar

1 TSBP Hemp Seeds

1 TBSP water

Quick stem broccoli 5-7 minutes then chop.

Roast Carrots 7 minutes, dice or chop.

Finely chop red onion.

Smash or dice avocado.

Combine ingredients.

Whisk together all dressing ingredients. 

Pour dressing over salad and gently combine.

Can be eaten warm or cold.

Kale Fennel Salad

by

Vegan, Gluten Free

Happily Serves 2

ALL ORGANIC INGREDIENTS 

2 Cups Kale

2 Radishes

1 Fennel Bulb

2 Celery stalks

2 TBSP Lemon Juice 

2 TBSP Avocado Oil

2 TBSP Aminos 

1 tsp sea salt

Wash and cut Kale.  STEAM for 1-3 minutes, depending on color.  DRAIN water.

Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet. 

Do not over cook so your salad is still crunchy.

Thinly Slice radish and celery.

Add all ingredients and mix well.

You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)

Summer Sweet Pepper Quinoa Salad

by

Gluten Free, Vegan

Happily Serves 2

ALL ORGANIC INGREDIENTS 

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Cup Chick Peas

1/2 Cup Quinoa + (1 Cup Bone/veggie Broth to cook Quinoa)

1 Green Onion

1 Garlic Clove

1 handful Cilantro 

2 TBSP Avocado Oil

2 TBSP Lemon Juice

1-2 tsp Sea Salt

Rinse Quinoa. Cook according to Package.   I use 1:1 ratio and cook about 10 minutes so it’s not “mushy” and still has a crunchy texture.

Rinse beans if you are using canned.

Cut garlic, let sit 5-10 minutes 

Wash, cut onion, cilantro, and bell peppers.

Toss all ingredients together, eat chilled.  

Sunflower Butterbean Seed Dip

by

Vegan, Gluten Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

2 Cups Butter beans

1 Cup Roasted White Carrots

1/2 Cup Coconut Milk

1/4 Cup Sunflower oil

1/4 Cup Sunflower Seeds

2 tsp Sea Salt

1/8 Cup Lemon Juice

Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.

Place carrots in the food processor with oil and milk. Blend well

Add beans, lemon juice and salt.  Blend well.

Add Sunflower seeds, blend until desired texture achieved.

Sweet Macadamia & Pumpkin Seed Dip

by

Vegan, Gluten Free 

Happily serves 16 (2 TBSP is a serving)

ALL ORGANIC INGREDIENTS 

1 Cup Purple and/or Orange Carrots

1 Cup Macadamia nuts

3/4 Cup Pumpkin Seeds

1/4 Cut MTC oil 

1 tsp Cinnamon or pumpkin spice

1 tsp Sea Salt

Optional:

1 TBSP Monk Fruit or stevia 

Cop and dice carrots, cook/steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the flood processor. 

Add all the ingredients in with the nuts, pulse together. 

Blend to desired consistency. 

The more you blend, it will become “butter like”.

To add variety, you can add 2 cups of butter beans to make a hummus.

Quinoa Avocado Black Bean Salad

by

Vegan, Gluten Free

Happily Serves 4

ALL ORGANIC INGREDIENTS 

1 Cup cooked Quinoa 

1 Jalapeño 

1/4 Cup Red Onion

Handful Cilantro 

1 Cup Black Beans

1 Garlic Clove

1 Avocado 

Soak and Cook beans or rinse well if you are using them from a can.

Cook Quinoa according to desired texture. You can cook with bone broth to up the nutrients. 

Cut Garlic and let sit 5-10 minutes.

Thinly slice red onion.

Dice/chop cilantro.

Mix all ingredients, add the avocado in when you are ready to eat.

Cilantro Lemon Vinaigrette 

1/3 Cup Avocado Oil

1/4 Cup Lemon Juice

2 TBSP Water

2 tsp Garlic 

1/4 tsp Sea Salt

2 TBSP Coconut or Champagne Vinegar 

1 tsp Honey

Add all ingredients to a Vitamix or Bullet, blend well and store in fridge.