Healthy with Jodi

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

    Spiralized Zucchini Brussel Sprout Salad
    Gluten Free, Vegan, Low Carb

    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.

    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.