Healthy with Jodi

cast iron skillet

Air Fried Spring Rolls

by

    Air Fried Spring Rolls
    Vegan, Gluten Free
    Happily serves 4


    ALL ORGANIC INGREDIENTS
    8 Spring wrappers
    2 Cups mixed veggies (broccoli, cabbage, onions)
    2 TBSP Coconut aminos
    Avocado oil Spray
    Sea Salt
    1/4 Cup water (for Rice paper)
    Optional: Can add shredded chicken or turkey.

    Chop/Slice veggies. Stir fry or steam veggies about 3-5 minutes in a cast iron skillet.
    Add Coconut Aminos.
    Follow Rice paper wrap instructions
    Lay out one rice roll paper and spoon some mixture onto the paper. Veggies and or meat should be warmed/cooked.
    Fold in the sides and roll up.
    Spray the spring rolls with avocado oil spray and place in the air fryer basket. Do not let the rolls touch each other.
    Air Fry at 375 for about 5-8 minutes.

    Avocado Sweet Potatoe Breakfast Salad

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      Avocado Sweet Potatoe Breakfast Salad
      Vegan, Gluten Free, Refined sugar Free
      Happily serves 2

      ALL ORGANIC INGREDIENTS

      Salad

      1 Purple or orange sweet potato, cubed
      1 Tbsp avocado oil
      Himalayan Sea salt and pepper
      4 cups mixed greens (not raw spinach or kale)
      1 ripe avocado, chopped
      2 Tbsp hemp seeds
      1-2 TBSP Fresh chopped parsley
      1 cup blueberries, Optional

      Dressing
      3 Tbsp lemon juice
      1 Tbsp Avocado oil or Hemp seed oil
      Himalayan sea salt and pepper

      Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
      Cook for 3-4 minutes.
      Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

      Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

      To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
      Top with Dressing or Serve on the side.

      Cooking Class 7.7.2017

      by

        Cooking Class 7.7.2017

         

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        Taco Salad
        Gluten Free, Vegan
        Happily serves 3-4

        ALL ORGANIC INGREDIENTS
        Salad
        2-4 Zucchini
        2 Cups Kidney Beans
        2 green onions
        1 Red Bell pepper
        4 Cups Mixed Greens
        1 Jalapeño
        Handful Cilantro
        1 avocado
        1-2 TBSP lemon or lime juice
        Sea salt to taste

        Dressing
        8 oz Coconut yogurt
        1 cup Salsa

        Sprialize Zucchini.
        Soak, rinse and drain beans.
        Dice Bell pepper, Cilantro and jalapeño, and Avocado.
        Adding lemon juice for taste if needed.
        Mix salsa and yogurt together.
        Mix the veggies and Dressing and place on a bed of greens.

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        Sauerkraut Dill Coleslaw
        Vegan, Gluten Free, Soy Free
        Happily serves 12

        ALL ORGANIC INGREDIENTS

        1 head Purple Cabbage, Sliced
        1 Cup Sauerkraut, plus juice
        1 Cup Dill Pickles, save juice
        1/2 Red onion
        1/2 Yellow onion
        1 Tbsp minced garlic
        1 tsp ginger, powdered (or Finely chopped fresh)
        2 TBSP Hemp Seed oil
        2 TBSP Balsamic Vinegar
        2 TBSP Coconut Aminos
        2 TBSP Lime juice

        Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
        Dice onions and pickles. (You can use dill relish)
        Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

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        Avocado Sweet Potato Breakfast Salad
        Vegan, Gluten Free, Refined sugar Free
        Happily serves 2

        ALL ORGANIC INGREDIENTS

        Salad
        1 Purple or orange sweet potato, cubed
        1 Tbsp avocado oil
        Himalayan Sea salt and pepper
        4 cups mixed greens (not raw spinach or kale)
        1 ripe avocado, chopped
        2 Tbsp hemp seeds
        1-2 TBSP Fresh chopped parsley
        1 cup blueberries, Optional

        Dressing
        3 Tbsp lemon juice
        1 Tbsp Avocado oil or Hemp seed oil
        Himalayan sea salt and pepper

        Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
        Cook for 3-4 minutes.
        Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

        Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

        To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
        Top with Dressing or Serve on the side.

        Protein Collagen Pancakes

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          Protein Collagen Pancakes
          Gluten Free, Dairy free
          Happily serves 2-3

          ALL ORGANIC INGREDIENTS

          2 Free Range Pasture raised eggs
          1 egg white
          1/8 Cup melted Coconut oil
          1/4Cup Coconut flour
          2 scoops Bone Broth Protein Powder
          Dash cinnamon
          1/8 tsp Himalayan sea salt

          Liquid Bone broth or water to thin (I only needed about a TBSP)
          Stevia if desired sweeter

          Whisk eggs and oil together thoroughly.
          Stir in coconut flour, protein powder and Himalayan sea salt and allow to sit for 5 minutes
          Heat coconut oil in a large skillet over medium-low heat.
          Once hot, drop batter into cast iron skillet, cook until bubbles form on one side, flip and repeat.
          Serve Hot

          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.

            Jamaican Cornmeal Fritters

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              JAMAICAN CORNMEAL FRITTERS

              Vegan, GF

              Happily serves 10

              All ORGANIC INGREDIENTS

              1½ cup corn flour 

              ½ cup GF flour

              2 tbsp Coconut sugar

              2 tsp baking powder

              ½ tsp Himalayan sea salt

              1½ cup room temperature water

              2 tbsp coconut or avocado oil

              Coconut Oil for frying

              Heat a cast iron skillet with about ½ cup oil on medium heat.

              While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

              Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

              Fry 5 minutes or so on each side until golden yellow.

              Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

              Pumpkin Cornbread

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                PUMPKIN CORNBREAD

                Vegan, GF, Dairy Free

                Happily Serves 8

                ALL ORGANIC INGREDIENTS

                ¾ cup almond or coconut milk, room temperature

                ¼ cup Coconut vinegar

                1 cup cornmeal

                1 cup GF All purpose flour (can sub quinoa flour)

                ½ teaspoon Himalayan Sea salt

                ½ teaspoon cinnamon

                ½ teaspoon baking soda

                ½ cup softened coconut oil

                ⅓ cup brown sugar, packed (can sub coconut sugar)

                1 can pumpkin puree or 2 cups fresh pumpkin

                Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

                Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

                Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

                Whisk together coconut oil and granulated sugar until well combined.

                Whisk in pumpkin puree.

                Stir in almond milk/vinegar mixture.

                Now stir in your dry ingredients.

                Mix until just combined.

                Don’t over mix, or you’ll end up with tough bread!

                Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

                Remove from the oven, let cool slightly and then serve immediately 

                More Cornbread Recipes

                Spaghetti Squash Chow Mein

                by

                  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.