Healthy with Jodi

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

    Thai Veggie Quinoa Bowl


      Gluten Free, Vegan

      Happily serves 2


      1/2 cup Steamed broccoli, finely diced

      1/2 cup Tricolor sprouted quinoa, rinsed and cooked

      1/2 small red onion, diced

      1/4 cup grated carrots

      Handful of chopped cilantro

      1/4 cup chopped green onions

      2 tablespoons pumpkin seeds or sliced almonds


      1 lime, zest and juice 

      1 tablespoon Coco Aminos

      1 tablespoon Sesame oil (or sub avocado oil)

      1 tablespoon Coconut vinegar

      2 crushed garlic cloves 

      ginger, minced to taste

      Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

      In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

      Quinoa Bowl Recipes

      Broccoli Sweet Potato Poppy Seed Salad

        Broccoli Sweet Potato Poppy Seed Salad

        Gluten Free

        Happily Serves 8


        4 cups fresh quick steamed broccoli, chopped into bite-size pieces

        1 cup sweet potato or yam

        ¼ cup finely chopped red onion

        ¼ cup sunflower seeds or pumpkin seeds

        1 tablespoon lemon juice


        1 cup Coconut kefir or small avocado, smashed

        ¼ cup raw organic honey

        1 tablespoon lemon juice

        2 teaspoons coconut vinegar

        1 tablespoon water

        1 tablespoon poppy seeds

        Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

        In a small bowl, whisk together all dressing ingredients.

        Pour dressing over the salad and gently combine.

        Salad may be served immediately or refrigerated until serving.

        Spaghetti Squash Chow Mein

          Spaghetti Squash Chow Mein

          GF, Vegan, Paleo

          Happily Serves 6-8


          1 Spaghetti squash
          1/4 cup Coconut Aminos
          3 Garlic cloves, minced
          1 TBSP Coconut sugar
          2 tsp freshly grated ginger
          1/4 tsp white or black pepper
          2 TBSP Avocado oil
          1 Diced yellow onion
          3 Celery stalks
          2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

          Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
          Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
          In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
          Heat avocado oil in a large cast iron skillet over medium high heat.
          Add onion, celery, stirring often, steam for no more than 3 mins.
          Stir in cabbage until heated.  This should take no more than 7 mins total.
          Stir in spaghetti squash and “soy” sauce mixture until well combined.

          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.