Healthy with Jodi

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

    Baked Mediterranean Chickpeas
    Vegan, Gluten Free
    Happily serves 4


    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.


    Sweet Potato Quinoa Cranberry Stuffing

      Sweet Potato Quinoa Cranberry Stuffing

      Gluten Free, Vegan, Vegetarian 

      Happily serves 4


      1 cup Tricolor sprouted quinoa, rinsed

      2 diced Sweet potatoes

      1/2 red onion

      1 crushed garlic clove (cut and let sit 5 mins)

      1 TBSP Coconut oil

      2 tsp Cumin

      3 TBSP Chopped parsley

      1.5 C Bone broth

      Sea Salt & White Pepper to taste

      Optional: 1/2 C cranberries

      Optional: 1/4 C pecans

      Preheat oven to 375 

      Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

      On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

      Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

      More Stuffing Recipes

      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.