Healthy with Jodi

Chipotle Sauce/Dressing

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


    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!
    Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

    Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

      Black Bean Lentil & Quinoa Salad

      w/Cumin-Lime Dressing

      Vegetarian, Gluten free, Vegan
      Happily serves 6

      quinoa salad


      1 Cup dry lentils or Quinoa (or 1/2 Cup each)

      2 Cup Black beans (if using canned, rinse well)

      1 Red bell pepper

      1/2 Red onion

      3 Green onion stalks

      1 Yellow Zucchini

      Bunch of cilantro to taste, stems removed



      1/4 Cup Lime juice

      2 TBSP Avocado or olive oil

      1 tsp dijon or flavored mustard

      1-2 Garlic cloves

      1 tsp Cumin

      1/2 tsp Oregano

      1/8 tsp Himalayan Sea salt

      Optional: chipotle powder, chili powder, pepper


      Cook lentils according to package directions, leaving firm not mushy. Drain.

      Cut or mince Galice, let sit 5 minutes.

      While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

      Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

      In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

      Add the dressing.  Add cilantro, and lightly toss.

      Serve or chill covered in the fridge for at least an hour.