Healthy with Jodi

garlic cloves

Cilantro Lime Vinaigrette

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    Cilantro Lime Vinaigrette

    Refined Sugar Free, GF

    Happily serves 16

    All Organic Ingredients:

    1/4 Cup Lime juice

    1/2 cup chopped cilantro

    1/4 Cup Coconut vinegar

    5 crushed garlic cloves

    1/2 tsp Sea Salt

    2 TBSP Coconut sugar (I use less and usually use stevia)

    1 Cup Avocado Oil

    Mix or blend well.  Shake before use.

    More Vinaigrette Recipes

    Dijon Lemon Dressing Recipe

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      Dijon Lemon Dressing

      Happily serves 4

      ALL ORGANIC INGREDIENTS

      1/3 Cup lemon juice

      1 TBSP Dijon mustard

      2 Crushed garlic cloves

      1/4 Cup flaxseed oil or Macadamia Nut oil

      1/4 Cup extra virgin olive oil or avocado oil

      Sea salt/pepper to taste

      Grind Flaxseeds in a coffee grinder on medium speed until well ground, set aside.  (Keep extras in Freezer.). In a blender combine lemon juice, mustard, garlic, salt, and pepper and any of the additions you choose. Blend for 1 minute, then begin pouring oils very slowly through the feed hole in the lid of the blender. Blend until smooth.

      Variations/Additions

      1 tsp of curry powder

      1 TBSP minced basil or rosemary

      1 TBSP honey or Stevia

      Dash cayenne

      Five Chinese Spice

      Allspice

      Ginger, fresh or powder

      Herb Potato Salad – Served Warm or Cold

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        Herbed Potato Salad

        Vegan, GF, Vegetarian

        Happily Serves 4

        ALL ORGANIC INGREDIENTS

        1 lb.Organic baby potatoes or fingerling potatoes

        2 garlic cloves, minced

        ½ Cup Whole grain mustard

        ¼ – ½ C Avocado oil

        1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

        2 – 3 TBSP Capers, drained, finely chopped

        Sea salt and pepper to taste

        Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

        Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.

         

        Spaghetti Squash Chow Mein

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          Spaghetti Squash Chow Mein

          GF, Vegan, Paleo

          Happily Serves 6-8

          ALL ORGANIC INGREDIENTS

          1 Spaghetti squash
          1/4 cup Coconut Aminos
          3 Garlic cloves, minced
          1 TBSP Coconut sugar
          2 tsp freshly grated ginger
          1/4 tsp white or black pepper
          2 TBSP Avocado oil
          1 Diced yellow onion
          3 Celery stalks
          2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

          Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
          Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
          In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
          Heat avocado oil in a large cast iron skillet over medium high heat.
          Add onion, celery, stirring often, steam for no more than 3 mins.
          Stir in cabbage until heated.  This should take no more than 7 mins total.
          Stir in spaghetti squash and “soy” sauce mixture until well combined.