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.

Creamy Avocado Spicy Lime Dressing

Creamy Avocado Spicy Lime Dressing
Keto, Vegan, Gluten Free
Happily Serves 4


1 Avocado
1 Garlic clove
1 Jalapeño
1 handful Cilantro
1 Cup Unsweetened Almond milk
1/3 Cup Lime juice
¼ Cup Avocado Oil
¼ tsp Himalayan Sea salt
¼ tsp White Pepper

Cut Garlic, Let sit 5 mins.
Chop Jalapeño and cilantro.
Add all ingredients except Almond Milk to high power blender and blend until smooth.
Add Almond Milk in slowly until desired consistency.
Top with Micro green Sprouts and pour over Salad