Healthy with Jodi

Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

    Spiralized Zucchini Brussel Sprout Salad
    Gluten Free, Vegan, Low Carb
    Happily Serves 2 ALL ORGANIC INGREDIENTS

    1 Cup Kidney beans
    1 Cup Brussel Sprouts
    2 Cups Zucchini and/or Yellow Squash
    1-2 Garlic Cloves
    1 Green Onion
    2 TBSP Avocado Oil
    1 tsp Minced Onion
    Himalayan Sea Salt
    1-2 tsp Turkey Spices

    Cut Garlic and let sit 5 minutes
    Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
    Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
    Soak and rinse beans, if using canned beans, wash and drain well.
    Combine all ingredients and mix well.

    This contains lots of fiber, so half this recipe is a great serving size.

    Maple Butter Air Fried Carrots

      Maple Butter Air Fried Carrots
      Gluten Free, Vegan
      Happily Serves 4-6

      ALL ORGANIC INGREDIENTS
      3 Cups Rainbow Carrots
      1 TBSP Coconut Oil
      1 TBSP Maple Butter
      Himalayan Sea Salt to taste
      Optional: Cinnamon

      Slice or dice carrots.
      Mix carrots, maple butter and the melted coconut oil.
      Make sure carrots are coated well.
      Season with Himalayan Sea salt
      Sprinkle with Cinnamon if desired
      Cook in the Airfryer on 300 degrees for 7minutes.
      Serve hot.

      Holiday Desserts! Eat clean, reduces sugars, enjoy!

        Holiday Desserts!  We had such a fun time creating new recipes and adapting old recipes to better quality ingredients.  Reducing the sugar “coma” feeling is huge during the holidays.  Remember it’s an indulgence, not an everyday treat.  When you can learn to appreciate dessert or good food, you know there be more and you don’t need to be the “starving child” and scarf down what’s in front of you.  Learning how to have a healthy relationship is part of what I teach in “cooking class”.  You shouldn’t be alarmed because it’s not always “cooking”, we learn preparation methods, tips on saving time and energy.  Come to the next class-step out of your comfort zone and see how good you feel after realizing “cooking” isn’t so bad!

        Vegan Pumpkin Cheesecake
        Gluten Free, Vegan, Paleo
        Happily serves 8
        ALL ORGANIC INGREDIENTS

        Crust
        1/2 Cup soaked dates
        2 TBSP Coconut Oil
        1 Cup Ground Nut Flour
        1/8 tsp Himalayan Sea Salt

        Soak Dates 1-4 hours. Remove seeds, discard water.
        Add the nuts to the food processor and blend until they are like a rough flower then add the dates, coconut oil and sea salt.
        Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

        Filling
        4 Cups Fresh Pumpkin (or 2 Cans Pumpkin purée)
        8 oz Vegan Cream Cheese
        1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Lohan Sweetener
        2 TBSP Pumpkin pie spice

        To make the filling
        Add pumpkin and other ingredients and process until smooth.
        Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.
        Transfer the filling to your pie crust and let refrigerate for a few hours.

         

        Quinoa Brittle
        Gluten Free, Dairy Free, Refined Sugar Free
        Happily Serves 10

        ALL ORGANIC INGREDIENTS

        3/4 Cup Tricolor uncooked quinoa
        3/4 cup Pecans and/or macadamia nuts
        2 TBSP Coconut sugar
        1/2 tsp Pumpkin pie or Allspice
        2 TBSP Coconut oil
        1/4 cup Blackstrap molasses
        Dash of cinnamon
        Pinch of Himalayan Sea salt
        Stevia if you desire it sweeter

        Preheat oven to 325.
        Line a baking sheet with parchment paper. (Cover all edges)

        Combine quinoa, macadamia nuts/pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

        Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation. Pour over the dry ingredients, combine and coat evenly, spread on a parchment lined baking sheet with a metal spoon.

        Try to get it as even as possible or the edges will burn in the center won’t crisp up.

        Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

        Let it cool completely before breaking it into serving pieces.
        You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

        Canadian Butter Tarts
        Gluten Free, Refined Sugar Free, Dairy Free option
        Happily Serves 24
        ALL ORGANIC INGREDIENTS

        Crust
        1 Cup Soaked Dates
        1 Cup Ground Nut Flour
        1/8 tsp Himalayan Sea Salt

        Soak Dates for 1-4 hours. Remove seeds.
        Combine Dates, Nut Flour and Sea Salt in the Food Processor and blend well. Press into mini muffin tin and refrigerate.

        Filling
        1⁄4 Cup soft butter, or vegan butter
        1⁄4 Cup packed Coconut brown sugar
        1/8 tsp Himalayan Sea Salt
        1⁄2 Cup maple syrup or 1/4 tsp maple extract and 1/4 tsp Powder Stevia
        1 egg, lightly beaten or 1 flax/chia egg replacement
        1⁄2 tsp Vanilla

        Mix all ingredients together.
        Add a bit of chopped marischino cherries in mini muffin tin on the crust and fill the tart with the filling.
        Bake at 400 degrees for about 15-20 minutes.

        Optional to top with crushed pecans.

        Egg substitute:
        1 TBSP Ground flax or Ground Chia seed added to 3 TBSP water.
        Mix and let sit/jell together about 5 minutes.

        Cooking class Recipes! Gluten Free Thanksgiving Ideas! Sweet Potato Pie! Fresh Cranberry Salsa! Sweet Potato Quinoa Cranberry Stuffing!

          Sweet Potato Quinoa Cranberry Stuffing
          Happily serves 4-6
          Gluten Free, Dairy Free, Vegan Option

          ALL ORGANIC INGREDIENTS

          1 Cup Tricolor sprouted quinoa
          2 Purple Sweet potatoes
          1 TBSP Avocado Oil
          1/2 Red onion
          1/2 Yellow onion
          1 garlic clove
          2 tsp Cumin
          3 TBSP Chopped parsley
          1 1/2 Cup Bone broth or veggie broth if you are Vegan
          Himalayan Sea Salt & White Pepper to taste
          1/2 Cup cranberries
          Optional: 1/4 Cup Chopped Pecans

          Preheat oven to 375
          Cut or press garlic and let sit 5 minutes.
          Rinse Quinoa.
          Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed. Do not over cook. Remove from heat and let cool.

          Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

          Chop Cranberries.
          Combine sweet potatoes and onions with avocado oil, stir in cumin, cranberries, parsley, salt and pepper.
          You can bake it together for 10 mins or eat cold.

          Fresh Cranberry Salsa
          Vegan, Gluten Free, Refined Sugar free
          Happily serves any holiday party!

          ALL ORGANIC INGREDIENTS
          12 oz package fresh cranberries
          1/4 Cup green onion
          1/4 Cup cilantro
          1 Jalapeño pepper
          1/2 Cup Coconut Sugar
          1/4 tsp Cumin
          2 TBSP Lime or lemon juice
          Dash Himalayan Sea salt

          Chop cranberries in the food processor and the rest by hand.
          Mix together and enjoy!
          You can add Tricolor Quinoa to spread the 💕 love

           

          Raw Sweet Potato Pie
          Happily serves 8
          Raw, Vegan, Paleo, Gluten Free

          ALL ORGANIC INGREDIENTS
          Crust
          1 Cup soaked dates
          2 Cups Paleo Nut Flour or 2 Cups Favorite Nut
          1/8 tsp Himalayan Sea Salt

          To make the crust
          Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

          Filling
          5 Cups Cooked Fresh Sweet Potatoes (can sub Pumpkin)
          1 Cup soaked dates
          4 TBSP Room Temperature Coconut Cream (not coconut milk)
          1/3 cup Maple syrup (can sub stevia and maple extract if watching sugars)
          2 TBSP Pumpkin pie spice or All spice

          To make the filling
          Add cooked Sweet Potatoes to the food processor and blend until smooth.
          Add the other ingredients and process until smooth.
          Transfer the filling to your pie crust and let refrigerate for a few hours.

          You can used canned sweet potatoes but fresh is much better tasting.

           

          Butternut squash sweet potato soup. Comfort food made to fit your health goals!

            Just one of the recipes we created at this weeks cooking class:

            Butternut Squash Sweet Potato Soup
            Gluten Free, Dairy Free, Vegan option
            Happily serves 6-8

             

            ALL ORGANIC INGREDIENTS

            1 Butternut Squash
            1-2 Sweet Potato
            1 cup Acorn squash
            1/2 Yellow Sweet onion, 1/2 Purple onion
            4 Cups Bone Broth (or vegetable broth if vegan)
            3/4 Cup Canned Coconut Milk
            1 tsp Cinnamon or All Spice
            1/2 tsp nutmeg
            1 tsp maple extract and stevia to taste
            Himalayan Sea Salt

            Optional: 1/2 Cup leeks (pictured)

            Cut and cube squash, sweet potatoes, and onions. Bake at 400 for about 30 mins or until soft.

            Add to food processor until smooth.
            Add remaining ingredients and blend until well mixed.

            You can do this sin the crock pot on low for 6 hours instead of baking.

            Avocado Mayo-Paleo, Vegan! Try this alternative for Dairy free!

              Avocado Mayo
              Vegan, Paleo, Gluten Free
              Happily serves 4, makes about 3/4 cup

              ALL ORGANIC INGREDIENTS

              1 Avocado
              1/4 cup lemon juice
              1/4 Himalayan Sea Salt
              1/4 Avocado Oil
              Dash of Chili or Cayenne Pepper

              Scoop out avocado flesh, add all ingredients to food processor except avocado oil. While the food processor/blender is running, add avocado oil slowly.

              I added Cilantro for added spice and flavor to change it up.

              Avocado Sweet Potatoe Breakfast Salad

                Avocado Sweet Potatoe Breakfast Salad
                Vegan, Gluten Free, Refined sugar Free
                Happily serves 2

                ALL ORGANIC INGREDIENTS

                Salad

                1 Purple or orange sweet potato, cubed
                1 Tbsp avocado oil
                Himalayan Sea salt and pepper
                4 cups mixed greens (not raw spinach or kale)
                1 ripe avocado, chopped
                2 Tbsp hemp seeds
                1-2 TBSP Fresh chopped parsley
                1 cup blueberries, Optional

                Dressing
                3 Tbsp lemon juice
                1 Tbsp Avocado oil or Hemp seed oil
                Himalayan sea salt and pepper

                Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
                Cook for 3-4 minutes.
                Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

                Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

                To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
                Top with Dressing or Serve on the side.

                Cooking Class 7.7.2017

                  Cooking Class 7.7.2017

                   

                  ********************************************************
                  Taco Salad
                  Gluten Free, Vegan
                  Happily serves 3-4

                  ALL ORGANIC INGREDIENTS
                  Salad
                  2-4 Zucchini
                  2 Cups Kidney Beans
                  2 green onions
                  1 Red Bell pepper
                  4 Cups Mixed Greens
                  1 Jalapeño
                  Handful Cilantro
                  1 avocado
                  1-2 TBSP lemon or lime juice
                  Sea salt to taste

                  Dressing
                  8 oz Coconut yogurt
                  1 cup Salsa

                  Sprialize Zucchini.
                  Soak, rinse and drain beans.
                  Dice Bell pepper, Cilantro and jalapeño, and Avocado.
                  Adding lemon juice for taste if needed.
                  Mix salsa and yogurt together.
                  Mix the veggies and Dressing and place on a bed of greens.

                  ******************************************************************

                  Sauerkraut Dill Coleslaw
                  Vegan, Gluten Free, Soy Free
                  Happily serves 12

                  ALL ORGANIC INGREDIENTS

                  1 head Purple Cabbage, Sliced
                  1 Cup Sauerkraut, plus juice
                  1 Cup Dill Pickles, save juice
                  1/2 Red onion
                  1/2 Yellow onion
                  1 Tbsp minced garlic
                  1 tsp ginger, powdered (or Finely chopped fresh)
                  2 TBSP Hemp Seed oil
                  2 TBSP Balsamic Vinegar
                  2 TBSP Coconut Aminos
                  2 TBSP Lime juice

                  Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
                  Dice onions and pickles. (You can use dill relish)
                  Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

                  *****************************************************************

                  Avocado Sweet Potato Breakfast Salad
                  Vegan, Gluten Free, Refined sugar Free
                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  Salad
                  1 Purple or orange sweet potato, cubed
                  1 Tbsp avocado oil
                  Himalayan Sea salt and pepper
                  4 cups mixed greens (not raw spinach or kale)
                  1 ripe avocado, chopped
                  2 Tbsp hemp seeds
                  1-2 TBSP Fresh chopped parsley
                  1 cup blueberries, Optional

                  Dressing
                  3 Tbsp lemon juice
                  1 Tbsp Avocado oil or Hemp seed oil
                  Himalayan sea salt and pepper

                  Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
                  Cook for 3-4 minutes.
                  Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

                  Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

                  To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
                  Top with Dressing or Serve on the side.

                  Protein Collagen Pancakes

                    Protein Collagen Pancakes
                    Gluten Free, Dairy free
                    Happily serves 2-3

                    ALL ORGANIC INGREDIENTS

                    2 Free Range Pasture raised eggs
                    1 egg white
                    1/8 Cup melted Coconut oil
                    1/4Cup Coconut flour
                    2 scoops Bone Broth Protein Powder
                    Dash cinnamon
                    1/8 tsp Himalayan sea salt

                    Liquid Bone broth or water to thin (I only needed about a TBSP)
                    Stevia if desired sweeter

                    Whisk eggs and oil together thoroughly.
                    Stir in coconut flour, protein powder and Himalayan sea salt and allow to sit for 5 minutes
                    Heat coconut oil in a large skillet over medium-low heat.
                    Once hot, drop batter into cast iron skillet, cook until bubbles form on one side, flip and repeat.
                    Serve Hot

                    Bone Broth Protein Pancakes

                      Bone Broth Protein Pancakes
                      Paleo, Gluten Free, Dairy free
                      Happily serves 2-4

                      ALL ORGANIC INGREDIENTS

                      1/2 Cup Applesauce
                      3–4 Free Range eggs
                      1/4 Cup melted Coconut oil
                      1/2 Cup Coconut flour
                      4 scoops Bone Broth Protein Powder
                      1/8 tsp cinnamon
                      1/8 tsp Himalayan sea salt

                      Read more