Healthy with Jodi

Mac & Cheesy Quinoa & Cauliflower

Mac & Cheesy  Quinoa Cauliflower
Vegan, Grain Free, Gluten Free
Happily Serves 2


1 Cup Quinoa
1 Cup Cauliflower or Broccoli
2 Cups Bone Broth
1/2 Cup water
1/2 Cup Nutritional Yeast
1 tsp garlic
1 tsp minced onion
Himalayan Sea Salt

Rinse and Cook Quinoa about 10-15 mins in the bone broth.

Steam cauliflower/Broccoli in a separate pan, drain off the water.
Add the water and Nutritional yeast to the quinoa. Mix well.
Add cauliflower/broccoli and spices.
Stir and add cracked pepper if desired.

Spicy Pinto Bean Dip

Pinto Bean Dip with a twist
Gluten free, Vegan
Happily serves 4-6


2 Cups Pinto Beans
2 Jalapeño
1 Serrano pepper
1 Habanero
2 Green onion stalks
Handful Cilantro
2 TBSP Lemon Juice
1 TBSP Avocado oil
2 TBSP Water
2 Garlic Cloves
Himalayan Sea Salt

Rinse and drain beans.
Blend chili peppers and lemon juice.
Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
Lasts 3 days in the fridge and a month in the freezer.

*1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.