Healthy with Jodi

Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

    Spiralized Zucchini Brussel Sprout Salad
    Gluten Free, Vegan, Low Carb

    1 Cup Kidney beans
    1 Cup Brussel Sprouts
    2 Cups Zucchini and/or Yellow Squash
    1-2 Garlic Cloves
    1 Green Onion
    2 TBSP Avocado Oil
    1 tsp Minced Onion
    Himalayan Sea Salt
    1-2 tsp Turkey Spices

    Cut Garlic and let sit 5 minutes
    Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
    Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
    Soak and rinse beans, if using canned beans, wash and drain well.
    Combine all ingredients and mix well.

    This contains lots of fiber, so half this recipe is a great serving size.

    Avocado Leek Salad! Clean, Alkalizing, Dairy Free, Gluten Free

      Avocado Leek Salad
      Vegan, Gluten Free
      Happily serves 2


      1 Avocado
      2 TBSP Avocado Oil
      2 Cups Leeks
      1 Cup Kidney Beans
      1 Garlic Clove
      1-2 TBSP Lemon Juice
      Himalayan Sea Salt
      1 tsp minced onion

      Cut Garlic and let sit 5 minutes.
      Cut down the center of the leek, they can collect dirt there. Wash well.
      Dice and air fry for about 5 minutes.
      Soak and cook Kidney beans. IF using a can, rinse and drain.
      Dice Avocado.
      Add Lemon juice, and spices and mix all well.

      Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.

      Creamy Coconut Garlic Quinoa & Beans

        Creamy Coconut Garlic Quinoa and Beans
        Gluten Free, Dairy Free, Vegan
        Happily serves 3-4

        1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
        2 TBSP Avocado Oil
        1 Cup Coconut Cream
        ½ Cup Chicken Bone Broth
        1 tsp Garlic
        2 tsp Italian seasoning
        ½ Cup Vegan Cheese
        1 Cup Green Beans
        1 Cup Kidney Beans

        Press or cut garlic, let sit 5 minutes.
        Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
        In a skillet heat Avocado oil and sauté the green beans, kidney beans.
        In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
        Add the Kidney Beans and green beans.

        Serve over zucchini pasta if desired.