Healthy with Jodi

Chocolate Chai Chia Pudding

    Vegan, Gluten Free

    Happily Serves 1


    4 TBSP Chia Seeds
    1 Cup Nut Milk
    1/2 tsp Chai Spice Mix
    1 tsp Maple Extract and 1/2 TBSP Powdered stevia
    1/4 tsp Vanilla extract

    1/4 Cup Raw Cacao

    Add all ingredients to a mason jar and gel in the fridge.  

    You can heat this up for a warm pudding or dip.  

    Add more or less Milk to desired consistency 

    Chai Spice Mix

    Vegan, Gluten Free

    Happily serves 32


    4 Tbsp Cinnamon

    3 Tbsp Ground Ginger

    4 tsp Ground Cardamom

    1/2 TBSP White Pepper 

    3/4 tsp Nutmeg

    3/4 tsp Cloves

    (1/2 TBSP Allspice if you don’t have nutmeg or cloves)

    Garlic Sunflower Dip-Creamy Guilt free dipping!

      Garlic Sunflower Dill Dip

      Vegan, Gluten Free

      Happily serves 10

      Food and drink


      1 ½ Cups Raw Sunflower Seeds

      1/4 Cup Tahini

      1/4 Cup Sunflower or Avocado oil

      1 Cup Grilled Squash

      1/2 Cup Jemon Juice

      1/2 cup Water, depending on desired consistency

      2-3 Garlic Cloves or 1 TBSP Minced garlic

      1/2 Cup Fresh Dill

      1 tsp Himalayan sea salt


      Add sunflower seeds, squash, garlic, sea salt, and lemon juice to food processor and blend well.

      Add tahini, mix for about 1 minute.

      While your food processor is mixing, stream in your oil.

      At this point, your dip will still be thick, so add water a little at a time until it’s a creamy texture.

      Lentil Mushroom Stew. Meatless meal idea

        Lentil Mushroom Stew

        Vegan, Gluten Free

        Happily serves 2-3


        3/4 Cup Lentils

        2 1/2 Cup Bone broth

        1/2 Yellow onion

        2 Garlic cloves

        1 Cup Mushrooms

        1/2 Cup Zucchini

        1/4 Cup Celery

        1 tsp Thyme

        1/2 tsp Sage

        3/4 tsp Sea Salt

        1/4 Cup Red Wine or 1 TBSP Balsamic Vinegar

        1 TBSP Coconut aminos

        Cut or mince garlic and set aside.

        Rinse Lentils well.

        Wash and Chop veggies.

        Cook lentils according to Package.

        Add bone broth, onion, celery, zucchini in a pan, simmer until cooked.

        Cook Mushrooms separate so you can drain off the water in the pan.

        Add cooked lentils and garlic and the spices.

        Add vinegar and coconut aminos, mix well and serve.


        Spices and herbs should not be cooked with the rest of the ingredients so you don’t lose the nutrients through heat.  Always finish your dish then add spice to remain freshness and get maximum nutrient density.

        Artichoke Hummus-great idea for those low in iron

          Artichoke Hummus

          Vegan, Gluten Free

          Happily Serves 6

          Arab cuisine


          2 Cups Garbanzo Beans

          1 Cup  Artichoke Hearts (save brine)

          Save 1/2 Cup of Brine from Artichokes

          1 Jalapeño

          Handful Parsley (about 1/4 Cup)

          2 Green Onions

          1 Garlic Clove or 1/2 TBSP Minced Garlic 

          1 tsp Minced Onion

          1 TBSP Himalayan Sea Salt

          2 TBSP Avocado  Oil

          2 TBSP Lemon Juice

          Soak and Cook Beans. If using Cans, rinse well.

          Add all ingredients to the food processor and blend until smooth. 

          You can use more or less Brine depending on the consistency you want.

          Uses and Benefits of Fennel Seeds

            Uses and Benefits of Fennel Seeds

            What is fennel and how do you prepare it?

            Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best.

            Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.

            Good quality fennel will have bulbs that are clean, firm and solid, without signs of splitting, bruising or spotting. The bulbs should be whitish or pale green in color. The stalks should be relatively straight and closely superimposed around the bulb and should not splay out to the sides too much. Both the stalks and the leaves should be green in color. There should be no signs of flowering buds as this indicates that the vegetable is past maturity. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise. Fennel is usually available from autumn through early spring.

            Store fresh fennel in the refrigerator crisper, where it should keep fresh for about four days. Yet, it is best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavor. While fresh fennel can be frozen after first being blanched, it seems to lose much of its flavor during this process. Dried fennel seeds should be stored in an airtight container in a cool and dry location where they will keep for about six months. Storing fennel seeds in the refrigerator will help to keep them fresher longer.

            Tips for Preparing Fennel

            The three different parts of fennel—the base, stalks and leaves—can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. Fennel can be cut in a variety of sizes and shapes, depending upon the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning.

            A Few Quick Serving Ideas

            • Sautéed fennel and onions make a wonderful side dish.
            • Combine sliced fennel with avocados, and oranges for a delightful salad.
            • Braised fennel is a wonderful complement to scallops.
            • Consider adding sliced fennel in addition to the traditional toppings of lettuce on your sandwiches.  (Lettuce wrapped preferably)
            • Top thinly sliced fennel with plain and mint leaves.
            • Fennel is a match made in Heaven when served with salmon and lemon.
            • Beets and Ground fennel seed is an excellent combination for potassium and digestion

            Gluten Free Penne Pasta made from Green Lentils-Meatless Meal Idea! High in Protein

              Brussel Sprout Penne Pasta
              Gluten Free, Vegan
              Happily Serves 2


              1 Cup Brussel Sprouts
              1 Cup Penne Pasta
              2 TBSP Olive oil or Avocado Oil
              2-3 TBSP Lemon Juice
              1-2 tsp Sea Salt
              1/8 Red Onion
              1 Garlic Clove
              1 Green Onion
              1 tsp Minced Onion

              Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
              Air fry 7 minutes or Bake 15 minutes.
              Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
              Cook Red onion 5-7 minutes (this is easier on digestion)
              Add all ingredients together.
              You can serve warm or as a cold pasta

              Chick Pea Stuffed Tomatoes

                Chick Pea Stuffed Tomatoes

                Vegan, Gluten Free

                Happily Serves 2



                1 Cup Chick Peas (Garbanzo beans)

                2 TBSP Vegan Mayo

                1 TBSP Lemon Juice

                2 tsp Dill Weed

                1 tsp Sea Salt

                1 tsp Garlic

                1 tsp Minced Onion

                1/4 Cup Celery

                1/4 Cup Chopped Dill Pickles (or Relish)

                (You can sub cucumber if you don’t like pickles or watching sodium)

                Cut tomatoes in half.

                Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

                Chop Celery.

                Mix all ingredients together, Option to Stuff Tomato or Lettuce Wrap it!

                Tuna Fish made for Adults! Easy to assemble “kits” for meal prep

                  Tuna Fish 

                  Gluten Free, Dairy Free

                  Happily serves 2

                   American cuisine


                  8 oz White Albacore Tuna

                  2 TBSP Vegan Mayo

                  1 TBSP Lemon Juice

                  2 tsp Dill Weed

                  1 tsp Sea Salt

                  1 tsp Garlic

                  1 tsp Minced Onion

                  1/4 Cup Celery

                  1/8-1/4 Cup Chopped Dill Pickles (or Relish) depends on your preference 

                  Optional: Stuff Tomato with Tuna filling or Lettuce Wrap

                  If you do use a tomato, Cut in half.

                  Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

                  Chop Celery

                  If you are using canned Tuna, make sure it’s WILD!

                  DO NOT DRAIN the liquid (omegas), mix in with the fish and other ingredients.

                  Serve to your liking.  You can use celery to dip in it, add it to flax crackers, wrap in lettuce or stuff a tomato or pepper.

                  Taco “Meat” for Vegans!

                    Vegans like Tacos too!  Here is your option to enjoy the texture and all the flavor and spices you love! 


                    Gluten Free

                    Happily Serves 2

                    ALL ORGANIC INGREDIENTS

                    2 Cups Jack Fruit

                    1/2 Cup Jodi’s Homemade Ketchup (you can add more spice to make it more of a bbq flavor)  


                    1/4-1/2 Cup Bone broth to slow cook or use vegetable stock

                    Shred Jackfruit and slow cook in crock pot on low for 2 hours or heat on stove top.  Add BBQ or ketchup and desired spices.

                    Serve in lettuce wraps or veggie stir fry for variety.

                    Mac and Cheese!! Tasty, Vegan and Gluten Free!

                      Mac and Cheese Cups
                      Vegan, Gluten Free
                      Happily Serves 2

                      Articles Avocado oil

                      ALL ORGANIC INGREDIENTS

                      4 oz dry Gluten Free Pasta
                      1/4 Cup Almond or Coconut Milk
                      1/4 tsp Sea salt
                      1 TBSP Nutritional Yeast (optional)
                      1/4 Cup Shredded Cheddar Cheese (SoDelicious brand)
                      1 TBSP Butter

                      Preheat oven to 400.
                      Spray a mini muffin or cupcake tin with coconut or avocado oil. Set aside
                      Cook Pasta according to instructions, drain completely.
                      Add all other ingredients to the pot with the drained pasta.
                      Cook over low heat, stirring continuously, until cheese melts.

                      Portion into the muffin tins and press each down.
                      Bake 20 minutes
                      The cups should set up without falling apart.
                      Let them cool at least 15 minutes before removing.