Healthy with Jodi

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

    Cauliflower Cheese Sauce

      Cauliflower Cheese Sauce
      Vegan, Gluten free
      Happily Serves 4


      2 Cups cauliflower
      1/4 Cup Coconut Milk, unsweetened
      4 TBSP Nutritional Yeast
      2 TBSP Avocado Oil
      1/4 Cup Lemon Juice
      1 Garlic Clove
      1-2 tsp Sea Salt
      Black pepper to taste

      Cut and press garlic, let it 5 mins.
      Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
      Drain cauliflower if there is any excess water, and add it to the food processor.
      Add the rest of the ingredients and blend until smooth.

      Cucumber Dill Hummus

        Cucumber Dill Hummus
        Vegan, GF
        Happily serves 4


        2 cups Garbanzo Beans or butter beans, rinsed and drained
        2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
        1 Cucumber (washed, skin on, roughly chopped)
        ½ tsp Sea Salt
        2 TBSP Lemon or Lime Juice
        1 TBSP Hemp Seed Oil
        2 TBSP Tahini
        1 Garlic Clove

        Put all ingredients in a food processor or blender and pulse/blend until smooth

        Sweet Potato Quinoa Cranberry Stuffing

          Sweet Potato Quinoa Cranberry Stuffing

          Gluten Free, Vegan, Vegetarian 

          Happily serves 4


          1 cup Tricolor sprouted quinoa, rinsed

          2 diced Sweet potatoes

          1/2 red onion

          1 crushed garlic clove (cut and let sit 5 mins)

          1 TBSP Coconut oil

          2 tsp Cumin

          3 TBSP Chopped parsley

          1.5 C Bone broth

          Sea Salt & White Pepper to taste

          Optional: 1/2 C cranberries

          Optional: 1/4 C pecans

          Preheat oven to 375 

          Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

          On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

          Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

          More Stuffing Recipes

          Asian Chick Pea Kale Salad Recipe

            Asian Chick Pea Kale Salad

            Vegan, Gluten Free

            Happily Serves 4


            1 large bundle finely chopped kale  (steamed and drained)

            1 cup finely grated carrots (steamed)

            2 cups finely shredded red cabbage (Steamed)


            1/4 cup cashew butter (or sub sunflower butter)

            1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

            1/4 cup sesame oil

            3 Tbsp maple syrup

            Sea salt or 1 Tbsp tamari or coco amigos


            1 Cup soaked and dried chickpeas (or sub Mung beans)

            2 Tbsp sesame oil or avocado oil

            2 tsp maple syrup

            1 garlic clove

            optional: red pepper flakes or chili powder

            Preheat oven to 425

            When preparing chickpeas, make sure they are dry – this will help them crisp up.

            In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

            To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

            Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

            To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

            Quinoa Quiche

              Quinoa Quiche

              GF, Paleo

              Happily serves 2


              3/4 Cup sprouted tricolor quinoa, rinsedquinoa

              1 1/2 Cup bone broth (for cooking quinoa)

              2 free range eggs, lightly beaten

              2 Cups broccoli, finely diced

              1 Cup yellow onion, finely chopped

              1 garlic clove, minced

              1 1/2 Cup Vegan cheese

              1/2 tsp paprika

              Crushed red pepper to taste (optional)

              Preheat oven to 350, spray muffin tins with coconut oil.

              Cook quinoa according to directions, do not over cook, let cool

              Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.