Healthy with Jodi

Air fried Stuffed Acorn Squash-Super EASY!

    Stuffed Acorn Squash Bowls
    Vegan, Gluten Free
    Happily Serves 2


    1 Acorn Squash
    1 TBSP Coconut oil
    1 Cup Tri-Color Sprouted Quinoa
    1 Cup Bone Broth (or vegetable broth if vegan)
    1 Red Onion
    1 Red Bell Pepper
    1 Cup Green Bell Pepper
    2 Green Onion Stalks
    1 tsp garlic
    Himalayan Sea Salt
    Pepper to taste

    Cut or mince Garlic, let sit 5 minutes.
    Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

    Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
    Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
    (One cup to one cup, cooked like rice, leave the lid on).
    Cook for 10 minutes, do not over cook.

    Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
    Add Garlic and salt and pepper.
    Remove from heat, add all ingredients together and fill squash bowls.

    Black Bean Burrito – Indian Style Recipe

      Indian Style Black Bean Wrap

      Vegan, Vegetarian, GF

      Happily serves 4

      1 yellow onion
      4 cloves garlic
      1 tsp fresh grated ginger
      1 Cup sweet potatoes or quinoa (or half cup of each)
      1 Cup green bell pepper
      1 Cup Red bell pepper
      1 tsp garam masala
      1 TBSp +1/2 cup vegetable or bone broth
      2 cups black beans drained and rinsed
      Sea Salt and black pepper to taste
      Romaine lettuce

      Chop onions and garlic. Let sit for 5-10 minutes
      Prepare other vegetables.
      Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
      Add garam masala and sweet potatoes and mix well.
      Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
      Add beans, Season with salt and pepper to taste.

      Lettuce wrap all veggies and Enjoy!

      Black Bean Burrito

      Cowboy Salsa


        Vegetarian, Gluten Free

        Happily serves 8-10



        1/2 Cup Avocado oil

        1-2 TBSP Raw Coconut sugar or Monk Fruit

        1/3 Cup Coconut vinegar

        1 tsp Chili powder

        1 tsp Himalayan Sea salt

        1 Cup black-eyed peas or Kidney beans

        1 Cup black beans

        1 Cup Aduki Beans

        1 Yellow Onion

        2 Green Onions

        2 Garlic Cloves

        1 diced Green bell pepper

        1 diced Red bell pepper

        1 diced Yellow bell pepper

         Handful chopped cilantro

        2 TBSP Lime juice

        Optional: 1/4 Cup Jodi’s Salsa

        Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

        Combine beans, red onion, and bell peppers.  Stir in cilantro.

        Cover and chill at least 1 hour or overnight to blend flavors.

        Serve chilled or at room temperature.