Healthy with Jodi

Veggies

Veggie Pasta Salad…Gluten Free, Grain Free!

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    Veggie Pasta
    Vegan, Gluten Free, Grain Free
    Happily serves 4

    ALL ORGANIC INGREDIENTS

    1 Yellow Squash
    1 Zucchini
    2 Cup Brussel Sprouts
    2 TBSP Hemp Seed Oil
    2 TBSP Lime or Lemon Juice
    1-2 tsp Red Pepper flakes
    2 TBSP Coconut Aminos
    1 tsp Himalayan Sea Salt

    Cut bottom stem of Brussel sprouts. Quarter Brussel sprouts, wash after cut, check for dirt.
    Spiralize squash and zucchini.
    In a separate bowl, spray Brussel sprouts with coconut or avocado oil and sprinkle salt on them. Steam or air fry the Brussel sprouts for about 5-7 mins. Check to make sure they don’t burn.
    Transfer to bowl, then air fry zucchini & Squash for 3 mins, not more so they stay crunchy.
    Mix oil and spices together and toss all veggies.
    Serve hot or refrigerate and serve as a cold salad, it’s great both ways!

    Creamy Cauliflower Avocado Soup

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      Creamy Cauliflower Avocado Soup

      Vegan option, Gluten Free
      Happily serves 4

      ALL ORGANIC INGREDIENTS

      2 Cauliflower heads or 4 Cups Cauliflower rice
      6 Cups Bone Broth (Veggie Broth if Vegan)
      1/2 Cup Raw Cashews
      4 TBSP Sesame seeds or tahini
      1 Avocado
      2 TBSP Coconut Oil
      1 Sweet Yellow Onion
      4 Garlic Cloves
      1/4 Cup Parsley
      Himalayan Sea Salt

      Soak Cashews 1-4 hours, drain water and rinse.
      Cut or press garlic, let sit 5 minutes.
      Chop Parsley, cauliflower and onions.
      Sauté garlic & onions until they are translucent.
      Pour in 6 cups of Bone Broth in your stock pot.
      Add cauliflower, cashews and sesame seeds.
      Bring it to a boil.
      Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
      Let cool and transfer to a high powered blender.
      Add avocado and blend until smooth.
      Season to taste with the salt and pepper.
      Garnish with chopped parsley

      If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

      Orange Ginger Sauce/Dressing

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        Gluten Free, Dairy Free
        Happily serves 2-4

        ALL ORGANIC INGREDIENTS

        5 TBSP Bone Broth
        1/2 tsp Orange zest
        1/3 Cup fresh Orange juice
        1 TBSP Coconut Aminos
        1/4 tsp Red chili flakes
        1/4 Cup fresh cilantro, chopped

        1/2 TBSP Ginger powder

        1-1/2 TBSP Avocado Oil

        Blend all ingredients together. Shake well before serving.

        Add to your favorite salad mix or sautéed veggies.

        Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

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          Spiralized Zucchini Brussel Sprout Salad
          Gluten Free, Vegan, Low Carb
          Happily Serves 2 ALL ORGANIC INGREDIENTS

          1 Cup Kidney beans
          1 Cup Brussel Sprouts
          2 Cups Zucchini and/or Yellow Squash
          1-2 Garlic Cloves
          1 Green Onion
          2 TBSP Avocado Oil
          1 tsp Minced Onion
          Himalayan Sea Salt
          1-2 tsp Turkey Spices

          Cut Garlic and let sit 5 minutes
          Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
          Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
          Soak and rinse beans, if using canned beans, wash and drain well.
          Combine all ingredients and mix well.

          This contains lots of fiber, so half this recipe is a great serving size.

          Avocado Leek Salad! Clean, Alkalizing, Dairy Free, Gluten Free

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            Avocado Leek Salad
            Vegan, Gluten Free
            Happily serves 2


            ALL ORGANIC INGREDIENTS

            1 Avocado
            2 TBSP Avocado Oil
            2 Cups Leeks
            1 Cup Kidney Beans
            1 Garlic Clove
            1-2 TBSP Lemon Juice
            Himalayan Sea Salt
            1 tsp minced onion

            Cut Garlic and let sit 5 minutes.
            Cut down the center of the leek, they can collect dirt there. Wash well.
            Dice and air fry for about 5 minutes.
            Soak and cook Kidney beans. IF using a can, rinse and drain.
            Dice Avocado.
            Add Lemon juice, and spices and mix all well.

            Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.

            Creamy Avocado Spicy Lime Dressing

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              Creamy Avocado Spicy Lime Dressing
              Keto, Vegan, Gluten Free
              Happily Serves 4

              ALL ORGANIC INGREDIENTS

              1 Avocado
              1 Garlic clove
              1 Jalapeño
              1 handful Cilantro
              1 Cup Unsweetened Almond milk
              1/3 Cup Lime juice
              ¼ Cup Avocado Oil
              ¼ tsp Himalayan Sea salt
              ¼ tsp White Pepper

              Cut Garlic, Let sit 5 mins.
              Chop Jalapeño and cilantro.
              Add all ingredients except Almond Milk to high power blender and blend until smooth.
              Add Almond Milk in slowly until desired consistency.
              Top with Micro green Sprouts and pour over Salad

              KETO Friendly Avocado Lime Salad Dressing

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                Avocado Creamy Lime Salad Dressing (Keto Friendly)
                Keto, Vegan, Gluten Free
                Happily Serves 6-8

                ALL ORGANIC INGREDIENTS

                1 Avocado
                1 Garlic clove
                ½ Jalapeño
                ½ cup Cilantro
                ¼ cup Plain Coconut yogurt
                1/4 cup Lime juice
                ¼ cup Avocado Oil
                ¼ tsp Himalayan Sea salt
                ¼ tsp Pepper
                ½ tsp Cumin
                Optional: 1 tsp lime zest

                Cut Garlic, Let sit 5 mins.
                Chop Jalapeño and cilantro.
                Add all ingredients except avocado oil to vitamix or food processor and blend until smooth.
                Add avocado oil in slowly until desired consistency.
                Keep avocado pit in the bottom of the dressing to help keep fresh.

                Mac & Cheesy Quinoa & Cauliflower

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                  Mac & Cheesy  Quinoa Cauliflower
                  Vegan, Grain Free, Gluten Free
                  Happily Serves 2

                  ALL ORGANIC INGREDIENTS

                  1 Cup Quinoa
                  1 Cup Cauliflower or Broccoli
                  2 Cups Bone Broth
                  1/2 Cup water
                  1/2 Cup Nutritional Yeast
                  1 tsp garlic
                  1 tsp minced onion
                  Himalayan Sea Salt

                  Rinse and Cook Quinoa about 10-15 mins in the bone broth.

                  Steam cauliflower/Broccoli in a separate pan, drain off the water.
                  Add the water and Nutritional yeast to the quinoa. Mix well.
                  Add cauliflower/broccoli and spices.
                  Stir and add cracked pepper if desired.

                  Cauliflower Cheese Sauce

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                    Cauliflower Cheese Sauce
                    Vegan, Gluten free
                    Happily Serves 4

                    ALL ORGANIC INGREDIENTS

                    2 Cups cauliflower
                    1/4 Cup Coconut Milk, unsweetened
                    4 TBSP Nutritional Yeast
                    2 TBSP Avocado Oil
                    1/4 Cup Lemon Juice
                    1 Garlic Clove
                    1-2 tsp Sea Salt
                    Black pepper to taste

                    Cut and press garlic, let it 5 mins.
                    Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
                    Drain cauliflower if there is any excess water, and add it to the food processor.
                    Add the rest of the ingredients and blend until smooth.

                    Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

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                      Black Tahini Beet Dip
                      Vegan, Gluten Free
                      Happily Serves 2

                      ALL ORGANIC INGREDIENTS

                      2 Cooked Beets
                      ¼ Cup Black Tahini
                      2 TBSP Lemon juice
                      2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
                      ½ tsp Himalayan Sea salt
                      1-3 TBSP water

                      Wash, peel and bake Beets, or buy baby beets already prepared.
                      Add Black tahini, lemon juice, maple butter,and salt to the food processor.
                      Blend until smooth.
                      Add water in 1 Tbsp. increments until desired consistency is achieved.