Healthy with Jodi

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.


    Jodi’s Fudgy Brownies

      Jodi’s Fudgy brownies

      Grain free, Refined sugar free, Dairy free, Gluten Free,

      Happily Serves 12


      1 Egg

      2 Cups Black beans rinsed, drained & cooked

      One avocado

      1 TBSP vanilla extract

      1/2 Cup Coconut Brown sugar

      2/3 Cup Carob

      1-2 tsp Coconut oil

      1/4 tsp baking soda

      1/4 tsp baking powder

      1/2 tsp Himalayan Sea Salt

      1/2 cup dairy free chocolate chips

      Preheat oven to 350°. Grease an 8 x 8″ baking stone.

      Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

      Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

      Batter needs to be sticky to be fudgy.

      If you want it thinner add a tablespoon or so of coconut milk.

      Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

      Tips:  The food processor is best.  It  blends and hides the consistency of the beans.