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.