Healthy with Jodi

organic ingredients

Spaghetti Squash Chow Mein

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    Spaghetti Squash Chow Mein

    GF, Vegan, Paleo

    Happily Serves 6-8

    ALL ORGANIC INGREDIENTS

    1 Spaghetti squash
    1/4 cup Coconut Aminos
    3 Garlic cloves, minced
    1 TBSP Coconut sugar
    2 tsp freshly grated ginger
    1/4 tsp white or black pepper
    2 TBSP Avocado oil
    1 Diced yellow onion
    3 Celery stalks
    2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

    Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
    Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
    In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
    Heat avocado oil in a large cast iron skillet over medium high heat.
    Add onion, celery, stirring often, steam for no more than 3 mins.
    Stir in cabbage until heated.  This should take no more than 7 mins total.
    Stir in spaghetti squash and “soy” sauce mixture until well combined.

    Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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      Black Bean Lentil & Quinoa Salad

      w/Cumin-Lime Dressing

      Vegetarian, Gluten free, Vegan
      Happily serves 6

      quinoa salad

      ALL ORGANIC INGREDIENTS

      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

       

      Dressing

      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 Sweet Potato Brownies

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        Jodi’s Sweet Potato Brownies

        Grain Free, Paleo, GF, Dairy free
        Happily serves 12

        ALL ORGANIC INGREDIENTS

        2 medium Sweet Potatoes
        14 Medjool Dates
        1 1/2 Cups Quinoa or Almond Flour
        4 TBSP Raw CACAO Powder
        3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
        Pinch of sea salt

        Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
        The smaller the pieces, the faster it will cook.

        Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
        Mix all other ingredients in a bowl, then add cream mixture. Stir well.
        Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
        Allow to cool 10 mins for the brownies to gel together, very important step!!

        Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.

        Cowboy Salsa

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          Vegetarian, Gluten Free

          Happily serves 8-10

           

          ALL ORGANIC INGREDIENTS

          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.