Healthy with Jodi

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Gluten Free Penne Pasta made from Green Lentils-Meatless Meal Idea! High in Protein

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    Brussel Sprout Penne Pasta
    Gluten Free, Vegan
    Happily Serves 2

    ALL ORGANIC INGREDIENTS

    1 Cup Brussel Sprouts
    1 Cup Penne Pasta
    2 TBSP Olive oil or Avocado Oil
    2-3 TBSP Lemon Juice
    1-2 tsp Sea Salt
    1/8 Red Onion
    1 Garlic Clove
    1 Green Onion
    1 tsp Minced Onion

    Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
    Air fry 7 minutes or Bake 15 minutes.
    Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
    Cook Red onion 5-7 minutes (this is easier on digestion)
    Add all ingredients together.
    You can serve warm or as a cold pasta

    Taco “Meat” for Vegans!

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      Vegans like Tacos too!  Here is your option to enjoy the texture and all the flavor and spices you love! 

      Articles

      Gluten Free

      Happily Serves 2

      ALL ORGANIC INGREDIENTS

      2 Cups Jack Fruit

      1/2 Cup Jodi’s Homemade Ketchup (you can add more spice to make it more of a bbq flavor)  

      Optional:

      1/4-1/2 Cup Bone broth to slow cook or use vegetable stock

      Shred Jackfruit and slow cook in crock pot on low for 2 hours or heat on stove top.  Add BBQ or ketchup and desired spices.

      Serve in lettuce wraps or veggie stir fry for variety.

      Mac and Cheese!! Tasty, Vegan and Gluten Free!

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        Mac and Cheese Cups
        Vegan, Gluten Free
        Happily Serves 2

        Articles Avocado oil

        ALL ORGANIC INGREDIENTS

        4 oz dry Gluten Free Pasta
        1/4 Cup Almond or Coconut Milk
        1/4 tsp Sea salt
        1 TBSP Nutritional Yeast (optional)
        1/4 Cup Shredded Cheddar Cheese (SoDelicious brand)
        1 TBSP Butter

        Preheat oven to 400.
        Spray a mini muffin or cupcake tin with coconut or avocado oil. Set aside
        Cook Pasta according to instructions, drain completely.
        Add all other ingredients to the pot with the drained pasta.
        Cook over low heat, stirring continuously, until cheese melts.

        Portion into the muffin tins and press each down.
        Bake 20 minutes
        The cups should set up without falling apart.
        Let them cool at least 15 minutes before removing.


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