Healthy with Jodi

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Zucchini Breakfast Loaf – Gluten Free

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    Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!

    INGREDIENTS

    • 2 Organic Zucchini, finely grated
    • 2 C almond meal
    • 2/3 C tapioca starch/arrowroot flour
    • 2 tbsp flax/chia meal
    • 1 tbsp chia seeds
    • 1 tsp baking soda
    • 1-2 tbsp dried rosemary
    • 1 tsp sea salt
    • 3 eggs (or flax egg substitute)
    • 1/4 cup (2 oz) Organic coconut milk
    • 1/4 cup (2 oz) Organic coconut oil
    • 1 tsp apple cider vinegar

    Directions:

    Preheat oven to 350º F.

    Line a loaf tin with parchment paper.

    Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

    Combine both wet and dry ingredients together, pour into a loaf tin.

    Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

    Serve warm or toasted.

     

    Herb Potato Salad – Served Warm or Cold

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      Herbed Potato Salad

      Vegan, GF, Vegetarian

      Happily Serves 4

      ALL ORGANIC INGREDIENTS

      1 lb.Organic baby potatoes or fingerling potatoes

      2 garlic cloves, minced

      ½ Cup Whole grain mustard

      ¼ – ½ C Avocado oil

      1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

      2 – 3 TBSP Capers, drained, finely chopped

      Sea salt and pepper to taste

      Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

      Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.

       

      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.

          Cauliflower Pizza Crust

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            Cauliflower Crust Pizza

            ALL ORGANIC INGREDIENTS

            Crust

            • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
            • ¼ cup shredded Parmesan cheese, or vegan cheese
            • ¼ cup mozzarella cheese or vegan cheese
            • 1 egg or 1 flax egg
            • ¼ teaspoon salt
            • ½ teaspoon garlic powder
            • ½ teaspoon basil or rosemary
            • ½ teaspoon oregano

            Optional Toppings:

            • 1 cup Organic marinara sauce
            • 1-2 cups vegan Organic mozzarella cheese
            1. Preheat oven to 500 degrees F.
            2. Remove the stems from the cauliflower and cut into chunks, place the cauliflower into a food processor, pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
            3. Place the cauliflower in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as possible!!! Very important!
            4. Combine the cooked cauliflower, egg or flax egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
            5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. After the crust is golden remove it from the oven and add your toppings.
            6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
            7. Make sure you add love!  Slice and serve smiles!

            Tomatillo Salsa

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              Tomatillo Salsa

              • 8-9 tomatillos, husks removed and rinsed
              • 1-2 fresh jalapeños, seeds removed unless you want it really spicy
              • 1 clove garlic
              • 1 handful organic fresh cilantro
              • 1/2 medium sweet organic onion
              • 2 Tbsp lime juice
              • 1 tsp sea salt (to taste)
              • Optional: Drizzle of raw honey

              Optional: Avocado

              Mix cilantro, onion, jalapenos, garlic and lime juice in the Vitamin or blender.  Add Sea salt, and Tomatillos.

              Watermelon Salsa

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                Watermelon Salsa

                GF, Refined Sugar Free

                Happily serves 6-8

                Sweet salsa could be served as a breakfast side dish.

                ALL ORGAINC INGREDIENTS

                • 1 1/2 teaspoons lime zest (from about 1 lime)
                • 1/4 cup fresh lime juice (from about 3 limes)
                • 1 TBSP Organic raw sugar, or coconut sugar
                • Freshly ground pepper
                • 3 C seeded and finely chopped watermelon
                • 1 organic cucumber, peeled, seeded, diced
                • 1 jalapeno pepper, seeded, minced
                • 1 small red onion, finely chopped
                • 8 fresh basil leaves, finely chopped
                • 1/2 tsp garlic salt
                • Sea Salt to taste
                1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
                2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
                3. Chill the salsa until ready to serve.
                4. Add the garlic salt just before serving.

                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.

                  5 Things You Didn’t Know About Eggs – Eggciting Egg Ideas

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                    “Egg”citing Egg Ideas

                    Eggs are so good for you.  They are a cheap source of protein for your body and wallet!  Egg whites contain adequate amounts of all essential amino acids.  Eggs are a good source of iodine, important for healthy thyroid function.  Egg yokes contain Lutein, which is an important phytonutrient for eye health.  Eggs are also an excellent source of B Vitamin Choline, which is an important nutrient for brain function.   Eggs have omega 3’s and are a very good source of selenium. Without enough iodine the body cannot synthesize thyroid hormones (T3 & T4).  And without selenium the body cannot have healthy thyroid metabolism function.  
                     
                    1 egg:egg
                    70 calories
                    5.5grams Protein
                    4.5g Fat
                    55g potassium
                    186g Cholesterol
                    0 Fiber
                    1g Carb
                    Always Always please choose organic, free range eggs
                     

                    Deviled Eggs
                    deviled egg

                     

                     

                     

                     
                     
                    6 Organic Free Range eggs
                    1/4 cup Coconut yogurt
                    1-2 TBSP olive or avocado oil
                    1 tsp coconut vinegar
                    1 tsp Organic yellow mustard
                    1/8 teaspoon salt
                     Paprika, for garnish
                    pepper (optional)
                     
                    Boil eggs. Crack and peel shells.  Remove yokes. Mix with the rest of the ingredients, smashing with a fork. Return mixture to eggs and garnish with Paprika

                    Egg White Breakfast Pizza

                     Break 3-4 Egg whites in a hot pan coated with coconut Oil.  Fry until a round.  Remove from heat.  Add Salsa, or Pizza Sauce and Breakfast sausage or Meat and top with Cheese.  Add Salt and Pepper
                     

                    Egg in an Avocado

                    Preheat oven to 425 degrees
                     
                    Cut Avocado in Half, Remove pit.  Scoop out extra if the hole is small.  Use the left over yoke from breakfast pizza and put in the middle of the avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
                    Bake about 15 mins
                     

                    How to Make a Hard Boiled Egg