Healthy with Jodi

Artichoke Green Chili Hummus

    Artichoke Green Chili Hummus
    Vegan, Paleo, GF
    Happily serves 4


    2 Cups Butter Beans
    1/2-1 Cup Artichoke (with about 1/4 cup juice)
    1-2 TBSP Hemp Seed oil
    1/2 Cup Hatch Green chili
    1 TBSP Sea Salt
    1 TBSP Garlic, Fresh or dried
    1 TBSP Onion Flakes
    1 TBSP Coconut Aminos
    1 TBSP Lime juice
    Optional: Red Pepper Flakes, mixed in or sprinkled on top

    MIx all Ingredients in food processor until smooth.
    1/2 cup serving size served with Veggies.

    Garlic Tahini Dressing

      Garlic Tahini Sauce
      Vegan, Gluten Free
      Happily Serves 2


      1/4 Cup hummus or tahini
      2-4 TBSP lime or lemon juice
      2 TBSP Coconut Aminos
      3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
      3 cloves garlic, minced (about 1 1/2 Tbsp)
      Water or unsweetened nut milk to thin
      Sea salt to taste
      Optional: Red Pepper Flakes

      Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.

      Zucchini Hummus

        Zucchini Hummus

        GF, Vegan, Sugar free
        Happily serves 6

        All organic ingredients

        3 cups Butter beans, drained and rinsed
        2 cups yellow and/or green squash
        1 Tbsp olive oil or avocado oil
        2 garlic cloves, or 1/2 Tbsp minced garlic
        1/2 TBSP onion flakes
        Himalayan sea salt to taste
        Red pepper flakes (optional) or Cheyenne pepper

        Cut garlic and let sit 5-10 minutes.
        Steam sliced zucchini about 3-5 minutes.
        Combine all ingredients in food processor and blend well.
        1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

        Sunflower/Tahini Sauce

          Sunflower Seed or Tahini Dressing/Sauce
          Vegan, GF
          Happy serves 4

          All Organic Ingredients

          1/4 cup (4TBSP) sunflower seed butter or Tahini
          2 Tbsp Coconut Aminos
          1 tsp maple syrup extract
          1-2 TBSP Lime juice
          1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
          Hot water to thin
          Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
          Adjust portions based on personal preferences for spice, sweetness or acidity.

          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

            Asian Chick Pea Kale Salad Recipe

              Asian Chick Pea Kale Salad

              Vegan, Gluten Free

              Happily Serves 4


              1 large bundle finely chopped kale  (steamed and drained)

              1 cup finely grated carrots (steamed)

              2 cups finely shredded red cabbage (Steamed)


              1/4 cup cashew butter (or sub sunflower butter)

              1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

              1/4 cup sesame oil

              3 Tbsp maple syrup

              Sea salt or 1 Tbsp tamari or coco amigos


              1 Cup soaked and dried chickpeas (or sub Mung beans)

              2 Tbsp sesame oil or avocado oil

              2 tsp maple syrup

              1 garlic clove

              optional: red pepper flakes or chili powder

              Preheat oven to 425

              When preparing chickpeas, make sure they are dry – this will help them crisp up.

              In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

              To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

              Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

              To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

              Quinoa Quiche

                Quinoa Quiche

                GF, Paleo

                Happily serves 2


                3/4 Cup sprouted tricolor quinoa, rinsedquinoa

                1 1/2 Cup bone broth (for cooking quinoa)

                2 free range eggs, lightly beaten

                2 Cups broccoli, finely diced

                1 Cup yellow onion, finely chopped

                1 garlic clove, minced

                1 1/2 Cup Vegan cheese

                1/2 tsp paprika

                Crushed red pepper to taste (optional)

                Preheat oven to 350, spray muffin tins with coconut oil.

                Cook quinoa according to directions, do not over cook, let cool

                Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.