Healthy with Jodi

Golden Milk: Fight Inflammation Naturally

    Golden Milk
    Dairy Free, Soy free, Gluten Free, 
    Happily serves 1


    1 Cup Almond or non dairy nut milk
    1 TBSP Coconut oil
    1 tsp Turmeric
    1/4 tsp ground ginger
    1/2 tsp ground cinnamon
    1/8 tsp white pepper (or black)

    Optional: scoop of Collagen

    Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.

    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

      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.