Healthy with Jodi

cooking class

Cooking Class: Appitizers and Party Foods

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    Cooking Class October 1, 2017

    Today’s menu was Appitizer Foods for football season!  How can we make better choices when we go to parties and still stay on our meal plans?  By learning healthy options and trying different combinations and adding Veggies!!!  We get increased benefits all around! Better digestion, lower calories, feeling better with more energy.  

    Gluten Free Homemade Pizza
    Brown Rice Tortilla, Organic Veggie Marinna, Vegan Cheese.  Bake at 425 in convection oven about 8 mins

    Amiee’s Gluten Free pizza cooked in Convection Oven

    Rutabaga Chips
    Coconut oil, Sea Salt, baked at 400-450 in convection Oven, about 10 minutes.

    New veggies to Try:
    Jicima
    Rutabaga
    Purple Carrots
    Rainbow Radishes

    New Chips to try:
    Sea Salt Farmhouse
    BlackCorn

    Sweet Carrot Dip
    Gluten Free, Refined Sugar Free
    Happily serves 2

    ALL ORGANIC INGREDIENTS

    1 Large carrot
    1/4-1/2 cup yellow sweet onion
    2 garlic cloves
    1/2 tsp ginger powder or 1 piece fresh ginger
    1 TBSP Honey (optional: 1 TBSP Erythritol) or Stevia
    2 TBSP Coconut Cream
    Handful of Cilantro
    Himalayan Sea Salt and Pepper to taste.

    Blend all together in a food processor until smooth.
    You can garnish with Cilantro or switch up recipe by adding basil instead.

    Carrot Hummus
    Gluten Free, Vegetarian
    Happily serves 4

    ALL ORGANIC INGREDIENTS

    2 Carrots
    2 Cups Butter bean or chickpeas
    1/4-1/2 cup yellow sweet onion
    2 garlic cloves
    2 TBSP Avocado Oil
    Handful of Cilantro
    1/2 TBSP Himalayan Sea Salt
    Pepper to taste.

    Blend all together in a food processor until smooth.
    Switch up recipe by adding sweet Purple basil instead of Cilantro.

    Cooking Class 7.7.2017

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      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.