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.

    Cooking Class 7.7.2017

      Cooking Class 7.7.2017


      Taco Salad
      Gluten Free, Vegan
      Happily serves 3-4

      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

      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


      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


      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

      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.

      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

        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.


          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.