Healthy with Jodi

Gluten-free diet

BBQ Beef

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BBQ Beef 

Gluten Free

Happily serves 16

coconut oil

ALL ORGANIC INGREDIENTS 

1 Boneless beef chuck roast (about 4 pounds)

3 TBSP Coconut oil, divided

2 Yellow Onions, chopped

1 Cup Ketchup

1 Cup Beef (Bone) broth 

2/3 Cup Chili Sauce

1/4 Cup Apple Cider Vinegar

1/4 Cup Coconut Brown Sugar or Monk Fruit

3 TBSP Worcestershire Sauce

2 TBSP Mustard

2 TBSP Molasses

2 TBSP Lemon Juice

1 tsp Sea salt

1/4 tsp Cayenne Pepper

1/8 tsp Pepper

Optional: 1 TBSP Liquid Smoke 

 

Chop onions.

In a Dutch oven, brown roast on all sides in 1 TBSP Coconut oil. 

In a large saucepan, saute onions in 2 TBSP coconut oil until tender. 

Add remaining ingredients, bring to a boil. 

Reduce heat; simmer, uncovered, for about 15 minutes, stirring occasionally. 

Pour over roast. 

Cover and bake at 325° for 2 hours.

Turn the roast and bake for 2 more hours or until meat is very tender. 

Remove roast; shred with a fork and return to sauce.

Pumpkin Squash Soup-Comfort Food

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Pumpkin Squash Soup

Vegan, Gluten Free

Happily Serves 18

Food and drink

ALL ORGANIC INGREDIENTS 

4 Cups Pumpkin

32 oz Bone Broth

1 Zucchini 

1 Yellow Winter Squash 

1 Cup Butternut Squash

1 Cup Almond Milk

2 TBSP Lemon Juice

6 TBSP Avocado Oil

1 TBSP Sea Salt

1 Garlic Clove or 1TBSP Minced Garlic

1 Small Yellow Onion

Handful Parsley

1/2 TBSP Cumin

1 tsp All spice

 

Cut/Mince garlic, let sit 5 minutes.

Chop/cut all veggies to bite size or smaller pieces.

Add all ingredients to crock pot, stir to combine.

Cook on Low for about 2-3 hours or high about 1-2 hours.  

Tip: opening the lid adds to cook time, try to avoid checking it.

Almond Quinoa Collagen Bites

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Almond Quinoa Collagen Bites

Dairy Free, Gluten Free

Happily Serves 18-24

 

ALL ORGANIC INGREDIENTS 

16 oz Almond Butter

6 TBSP Collagen (beef bovine)

1/2 Cup Monk Fruit

1 tsp Sea Salt

1 tsp Cinnamon 

2 TBSP Flax eggs 

1/2 Cup Sprouted Quinoa 

 

Rinse Quinoa, dry well.

Mix flax and water, let sit about 5 minutes (1 TBSP Ground flax plus 2 TBSP Water equals 1 egg).

Mix all ingredients together and divide in mini muffin tin or roll into ball.  

You can bake for about 8 minutes on 375 or eat raw.  (I personally don’t bake mine)