Healthy with Jodi

cup coconut

Amino Turkey Veggie Stir Fry Recipe

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    Amino Turkey Veggie Stir Fry

    Happily serves 4

    Gluten Free

    All Organic ingredients:

    2 tsp avocado oil

    1 lb ground turkey (can sub Bison)

    1 cup broccoli 

    1 cup red and or green cabbage

    1 medium yellow onion

    3 cloves garlic

    1 tsp ground ginger or ginger powder

    ¼ cup coconut aminos

    Salt and black pepper to taste

    2-3 green onion stalks, finely chopped

    Optional: ¼ tsp red pepper flakes 

    Brown the meat in cast iron pan.  Cover and remove from heat while preparing the veggie mix.

    On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.

    In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.

    Cook for a 3-5 minutes, stirring often

    Add chopped green onions and meat, combine well.

    Salt and black pepper to taste

    More Stir Fry Recipes

    Cilantro Lime Vinaigrette

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      Cilantro Lime Vinaigrette

      Refined Sugar Free, GF

      Happily serves 16

      All Organic Ingredients:

      1/4 Cup Lime juice

      1/2 cup chopped cilantro

      1/4 Cup Coconut vinegar

      5 crushed garlic cloves

      1/2 tsp Sea Salt

      2 TBSP Coconut sugar (I use less and usually use stevia)

      1 Cup Avocado Oil

      Mix or blend well.  Shake before use.

      More Vinaigrette Recipes

      Jodi’s Chocolate Nut Butter Quinoa Cookies

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        Jodi’s Chocolate Nut Butter Quinoa Cookies

        GF, Refined Sugar Free

        Happily serves 12

        ALL ORGANIC INGREDIENTS 

        1 16oz jar chocolate nut butter 

        1/2 cup rinsed quinoa

        1  free range egg (or 1 chia/flax egg substitute)

        3/4 cup coconut sugar

        1/4 cup coconut flakes

        Dash of cinnamon 

        Mix well and roll into dough balls. 

        Press into mini muffin tin for portion control. 

        Bake at 350 for 7-8 mins or eat raw. 

        More Cookie Recipes

        Chocolate Quinoa Cookies Recipe

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          Chocolate Quinoa Cookies

          Vegan, No Bake, GF

          Happily makes 12 cookies

          All Organic Ingredients:

          ¼ cup coconut oil

          ¼ cup pure maple syrup or raw honey

          ⅓ cup Organic Cacao powder

          ½ cup Sunflower butter (or nut/seed butter of your choice)

          ½ cup cooked quinoa

          1/2 cup raw Quinoa, rinsed and dried (sprouted)

          ½ cup coconut flakes

          Coarse sea salt

          Directions

          Line baking sheet with parchment paper.

          In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

          Add Sunflower seed butter and stir until smooth.

          Remove from the heat and fold in the quinoa, and coconut flakes.

          Divide in mini muffin tin pan.

          Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

          Store in the freezer for best results, but can also be stored in the fridge

           

          Quinoa Cookies

          Tigernut Flour Pancakes

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            Tigernut Flour Pancakes

            GF, Refined Sugar free

            Happily serves 4-6

            ALL ORGANIC INGREDIENTS 

            • 4 organic cage free eggs
            • ½ cup tigernut flour
            • ¼ cup coconut flour
            • ½ cup dairy free milk (coconut milk)
            • ½ tsp cinnamon
            • ½ tsp raw apple cider vinegar
            • ¼ tsp baking soda
            • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

            You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

            Broccoli Sweet Potato Poppy Seed Salad

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              Broccoli Sweet Potato Poppy Seed Salad

              Gluten Free

              Happily Serves 8

              ALL ORGANIC INGREDIENTS

              4 cups fresh quick steamed broccoli, chopped into bite-size pieces

              1 cup sweet potato or yam

              ¼ cup finely chopped red onion

              ¼ cup sunflower seeds or pumpkin seeds

              1 tablespoon lemon juice

              Dressing

              1 cup Coconut kefir or small avocado, smashed

              ¼ cup raw organic honey

              1 tablespoon lemon juice

              2 teaspoons coconut vinegar

              1 tablespoon water

              1 tablespoon poppy seeds

              Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

              In a small bowl, whisk together all dressing ingredients.

              Pour dressing over the salad and gently combine.

              Salad may be served immediately or refrigerated until serving.

              Cacao Avocado Mousse

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                Cacao Avocado Mousse

                Gluten Free, Vegan

                Happily serves 4

                ALL ORGANIC INGREDIENTS

                3 Avocados

                1/3 Cup Coconut nectar

                1/2 Cup Raw cacao
                1 tsp ground cinnamon

                dash of allspice (optional)
                2 vanilla beans, split and seeded
                1/4 tsp Himalayan sea salt

                Stevia drops if desired sweeter

                Mash all ingredients together and enjoy!

                Optional to add nut milk to thin out consistency.

                Fresh mint leaf for garnish or chopped for added flavor
                The Cacao is antioxidant rich, high in flavonoids, which are essential to a healthy cardiovascular system.  Cacao provides a natural form of iron for a natural energy boost.

                The avocado provides heart healthy monounsaturated fats as well as a good amount of vitamin B5 and Vitamin K.  Avocados are known for promoting heart health, regulating blood sugar and are believed to potentially offer anti-cancer benefits, specifically when it comes to cancer of the mouth, skin and prostate gland. Avocados are very alkalizing to the body.

                Spaghetti Squash Chow Mein

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                  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.

                  Cowboy Salsa

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                    Vegetarian, Gluten Free

                    Happily serves 8-10

                     

                    ALL ORGANIC INGREDIENTS

                    1/2 Cup Avocado oil

                    1-2 TBSP Raw Coconut sugar or Monk Fruit

                    1/3 Cup Coconut vinegar

                    1 tsp Chili powder

                    1 tsp Himalayan Sea salt

                    1 Cup black-eyed peas or Kidney beans

                    1 Cup black beans

                    1 Cup Aduki Beans

                    1 Yellow Onion

                    2 Green Onions

                    2 Garlic Cloves

                    1 diced Green bell pepper

                    1 diced Red bell pepper

                    1 diced Yellow bell pepper

                     Handful chopped cilantro

                    2 TBSP Lime juice

                    Optional: 1/4 Cup Jodi’s Salsa

                    Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

                    Combine beans, red onion, and bell peppers.  Stir in cilantro.

                    Cover and chill at least 1 hour or overnight to blend flavors.

                    Serve chilled or at room temperature.

                    Jodi’s Fudgy Brownies

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                      Jodi’s Fudgy brownies

                      Grain free, Refined sugar free, Dairy free, Gluten Free,

                      Happily Serves 12

                      ALL ORGANIC INGREDIENTS 

                      1 Egg

                      2 Cups Black beans rinsed, drained & cooked

                      One avocado

                      1 TBSP vanilla extract

                      1/2 Cup Coconut Brown sugar

                      2/3 Cup Carob

                      1-2 tsp Coconut oil

                      1/4 tsp baking soda

                      1/4 tsp baking powder

                      1/2 tsp Himalayan Sea Salt

                      1/2 cup dairy free chocolate chips

                      Preheat oven to 350°. Grease an 8 x 8″ baking stone.

                      Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

                      Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

                      Batter needs to be sticky to be fudgy.

                      If you want it thinner add a tablespoon or so of coconut milk.

                      Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

                      Tips:  The food processor is best.  It  blends and hides the consistency of the beans.