Healthy with Jodi

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.

      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


              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.

              Avocado Cucumber Cream Soup

                Vegan, Dairy Free, Keto 


                Happily serves 1

                1 Avocado

                1/2 Cucumber

                2 Celery stalks

                1/4 Cup Lemon juice

                1/4 Parsley

                1/4 tsp Sea Salt or Cilantro Lime Salt 


                Top with Chopped Cucumbers for texture

                Wash and coarsely chop celery

                Peel Cucumber

                Blend all ingredients together.

                Adding Sea Salt will enhance all flavors and provides minerals.

                Dill Sauerkraut

                  Vegan, Gluten Free

                  Happily serves 12


                  1 Cup Sauerkraut, plus juice if desired

                  1 Cup Dill Pickles, save juice

                  1/3 Red onion

                  1/4 Cup Avocado Oil

                  1/4 Cup Balsamic Vinegar

                  1/4 Cup Coconut Aminos 

                  2 TBSP Lime juice

                  Chop or dice onions and pickles.  (You can use dill relish)

                  Combine all ingredients.  

                  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. 

                  Cauliflower Sage Hashbrowns


                    Dairy Free, Gluten Free

                    Happily Serves 4

                    ALL ORGANIC INGREDIENTS 

                    1 Head of Cauliflower or 2 Cups Cauliflower Rike

                    1 Egg or egg replacer

                    ¾ Cup Shredded Cheddar Cheese (I used So Delicious Brand)

                    ¼ tsp Garlic Powder

                    ½ tsp Salt

                    1/8 tsp Sage


                    1/8 tsp White Pepper

                    If you are using an egg replacer:

                    Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

                    Grate Cauliflower or use Cauliflower rice.

                    Steam for 5-7 minutes or place in Airfryer for about 5 minutes.

                    Place in Paper Towel or Cheesecloth to Remove Excess Water

                    Add all Ingredients in bowl, mix well.

                    Spray coconut or avocado oil on a backing sheet or square bar pan.

                    Form into rectangle shape and place on baking sheet of choice.

                    Bake on 400° for about 15 minutes.  

                    For extra crispy add to air fryer for up to 5 more minutes, or keep in oven and turn on broiler for 5 minutes. 

                    Allergies v.s Sensitivities with Dr. Holly Lucille, NMD

                      Trying to make sense of your stomach discomfort? Tired? FATIGUE? Low thyroid? Dr. Holly Lucille has a simple couple minute break down for you.

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