Healthy with Jodi

tsp

Spaghetti Squash Chow Mein

by

    Spaghetti Squash Chow Mein

    GF, Vegan, Paleo

    Happily Serves 6-8

    ALL ORGANIC INGREDIENTS

    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

    by

      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.

       

      Tomatillo Salsa

      by

        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

        by

          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

          by

             

            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.

            Jodi’s Fudgy Brownies

            by

              Jodi’s Fudgy brownies

              Grain free, Refined sugar free, Dairy free, Gluten Free,

              Happily Serves 12

              ALL ORGANIC INGREDIENTS 

              1 Egg

              2 Cups Black beans rinsed, drained & cooked

              One avocado

              1 TBSP vanilla extract

              1/2 Cup Coconut Brown sugar

              2/3 Cup Carob

              1-2 tsp Coconut oil

              1/4 tsp baking soda

              1/4 tsp baking powder

              1/2 tsp Himalayan Sea Salt

              1/2 cup dairy free chocolate chips

              Preheat oven to 350°. Grease an 8 x 8″ baking stone.

              Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

              Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

              Batter needs to be sticky to be fudgy.

              If you want it thinner add a tablespoon or so of coconut milk.

              Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

              Tips:  The food processor is best.  It  blends and hides the consistency of the beans.

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

              by

                “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