Healthy with Jodi

Tbsp Avocado oil

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

by

    Spiralized Zucchini Brussel Sprout Salad
    Gluten Free, Vegan, Low Carb
    Happily Serves 2 ALL ORGANIC INGREDIENTS

    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.

    Avocado Leek Salad! Clean, Alkalizing, Dairy Free, Gluten Free

    by

      Avocado Leek Salad
      Vegan, Gluten Free
      Happily serves 2


      ALL ORGANIC INGREDIENTS

      1 Avocado
      2 TBSP Avocado Oil
      2 Cups Leeks
      1 Cup Kidney Beans
      1 Garlic Clove
      1-2 TBSP Lemon Juice
      Himalayan Sea Salt
      1 tsp minced onion

      Cut Garlic and let sit 5 minutes.
      Cut down the center of the leek, they can collect dirt there. Wash well.
      Dice and air fry for about 5 minutes.
      Soak and cook Kidney beans. IF using a can, rinse and drain.
      Dice Avocado.
      Add Lemon juice, and spices and mix all well.

      Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.

      Cauliflower Cheese Sauce

      by

        Cauliflower Cheese Sauce
        Vegan, Gluten free
        Happily Serves 4

        ALL ORGANIC INGREDIENTS

        2 Cups cauliflower
        1/4 Cup Coconut Milk, unsweetened
        4 TBSP Nutritional Yeast
        2 TBSP Avocado Oil
        1/4 Cup Lemon Juice
        1 Garlic Clove
        1-2 tsp Sea Salt
        Black pepper to taste

        Cut and press garlic, let it 5 mins.
        Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
        Drain cauliflower if there is any excess water, and add it to the food processor.
        Add the rest of the ingredients and blend until smooth.

        Creamy Coconut Garlic Quinoa & Beans

        by

          Creamy Coconut Garlic Quinoa and Beans
          Gluten Free, Dairy Free, Vegan
          Happily serves 3-4

          ALL ORGANIC INGREDIENTS
          1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
          2 TBSP Avocado Oil
          1 Cup Coconut Cream
          ½ Cup Chicken Bone Broth
          1 tsp Garlic
          2 tsp Italian seasoning
          ½ Cup Vegan Cheese
          1 Cup Green Beans
          1 Cup Kidney Beans

          Press or cut garlic, let sit 5 minutes.
          Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
          In a skillet heat Avocado oil and sauté the green beans, kidney beans.
          In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
          Add the Kidney Beans and green beans.

          Serve over zucchini pasta if desired.

          Quinoa Broccoli “Rice” Bowl-Gluten Free! Meatless meal idea.

          by

            Quinoa Broccoli “Rice” Bowl
            Vegan, Gluten Free
            Happily serves 2

            ALL ORGANIC INGREDIENTS

            1 Cup Rinsed Quinoa
            1 Cup Bone Broth
            1 Cup Broccoli Rice
            1 TBSP Avocado Oil
            1 TBSP Lemon Juice
            2 Garlic Cloves
            1 tsp minced onion or 1/4 cup yellow onion
            1 tsp Himalayan Sea Salt

            Rinse and drain Quinoa.
            Heat Bone broth and add quinoa. Slow simmer about 10-15 minutes depending on how crunchy you prefer.
            Steam Broccoli 3-5 minutes.
            Add Avocado oil, lemon juice and spices together with the broccoli and quinoa.

            Add extra Veggies for more fiber or use as filling for a stuffed Bell pepper.

            Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

            by

              Baked Mediterranean Chickpeas
              Vegan, Gluten Free
              Happily serves 4

              ALL ORGANIC INGREDIENTS

              2 Cups chickpeas (rinsed and drained if you are using canned)
              1/2 TBSp Avocado oil
              1/2 tsp Cumin
              1/2 tsp Coriander
              1/2 tsp Cinnamon
              1/2 tsp Smoked paprika
              Sea salt to taste
              2-4 TBSP Lemon juice

              Preheat oven to 400 degrees
              Spray Avocado or Coconut Oil on Large baking stone.
              Toss chickpeas with avocado oil and spices and place on the baking sheet.
              Bake about 20 minutes.
              Serve immediately, leftovers don’t keep well.

              1/2 Cup per serving is a perfect portion size.

               

              Spicy Pinto Bean Dip

              by

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

                ALL ORGANIC INGREDIENTS

                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.

                Avocado Sweet Potatoe Breakfast Salad

                by

                  Avocado Sweet Potatoe Breakfast Salad
                  Vegan, Gluten Free, Refined sugar Free
                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  Salad

                  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

                  Dressing
                  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.

                  Cooking Class 7.7.2017

                  by

                    Cooking Class 7.7.2017

                     

                    ********************************************************
                    Taco Salad
                    Gluten Free, Vegan
                    Happily serves 3-4

                    ALL ORGANIC INGREDIENTS
                    Salad
                    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

                    Dressing
                    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

                    ALL ORGANIC INGREDIENTS

                    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

                    ALL ORGANIC INGREDIENTS

                    Salad
                    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

                    Dressing
                    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.

                    Pumpkin Seed Dip

                    by

                      Pumpkin Seed Dip 

                      Vegan, GF, Paleo
                      Happily serves 6-8

                      ALL ORGANIC INGREDIENTS

                      5 ounces Raw pumpkin seeds
                      2 TBSP Avocado oil
                      1/2 cup finely chopped shallots

                      1 large jalapeno, finely chopped

                      3 garlic cloves, chopped (let sit 5 min)
                      1/4 Cup Parsley

                      1/4 Cup Cilantro

                      Juice of a lime

                      1 TBSP Extra-virgin Olive oil or Avocado oil

                      1/4 tsp finely grated orange zest

                      2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
                      Blend seeds in a food processor.
                      Cook shallots & garlic in the avocado oil.
                      *Add Sea salt and pepper, let cool.*
                      Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
                      Add shallot mix when cooled, mix thoroughly
                      Sea salt to taste.

                      Variation: Can also be used a spread in a lettuce wrap.