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.

    Amino Turkey Veggie Stir Fry Recipe

      Amino Turkey Veggie Stir Fry

      Happily serves 4

      Gluten Free

      All Organic ingredients:

      2 tsp avocado oil

      1 lb ground turkey (can sub Bison)

      1 cup broccoli 

      1 cup red and or green cabbage

      1 medium yellow onion

      3 cloves garlic

      1 tsp ground ginger or ginger powder

      ¼ cup coconut aminos

      Salt and black pepper to taste

      2-3 green onion stalks, finely chopped

      Optional: ¼ tsp red pepper flakes 

      Brown the meat in cast iron pan.  Cover and remove from heat while preparing the veggie mix.

      On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.

      In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.

      Cook for a 3-5 minutes, stirring often

      Add chopped green onions and meat, combine well.

      Salt and black pepper to taste

      More Stir Fry Recipes

      Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

        Black Bean Lentil & Quinoa Salad

        w/Cumin-Lime Dressing

        Vegetarian, Gluten free, Vegan
        Happily serves 6

        quinoa salad


        1 Cup dry lentils or Quinoa (or 1/2 Cup each)

        2 Cup Black beans (if using canned, rinse well)

        1 Red bell pepper

        1/2 Red onion

        3 Green onion stalks

        1 Yellow Zucchini

        Bunch of cilantro to taste, stems removed



        1/4 Cup Lime juice

        2 TBSP Avocado or olive oil

        1 tsp dijon or flavored mustard

        1-2 Garlic cloves

        1 tsp Cumin

        1/2 tsp Oregano

        1/8 tsp Himalayan Sea salt

        Optional: chipotle powder, chili powder, pepper


        Cook lentils according to package directions, leaving firm not mushy. Drain.

        Cut or mince Galice, let sit 5 minutes.

        While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

        Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

        In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

        Add the dressing.  Add cilantro, and lightly toss.

        Serve or chill covered in the fridge for at least an hour.