Healthy with Jodi

Lemon Sautéed Spinach & Quinoa

    Lemon Sautéed Spinach & Quinoa 
    Vegan, Vegetarian
    Happily serves 4


    1 bag spinach
    ¼ Cup pumpkin seeds
    1 Cup tri color Quinoa, cooked
    3 garlic cloves, chopped
    1/2 chopped yellow onion
    1 TBSP of Avocado oil
    1 lemon, juiced
    Salt and pepper to taste

    Pre-heat cast iron pan over medium heat.
    Saute chopped garlic and onion, remove and keep aside.
    Add a portion of the baby spinach to the pan, stir frequently continuing to add spinach until entire bag is added.
    Steam spinach until soft bright green (only takes about a minute.)
    Remove from heat! Drain off water!
    Stir in Quinoa, oil, spinach, garlic, onion, and pumpkin seeds
    Sea Salt and pepper to taste .
    Squeeze a bit of fresh lemon juice over spinach before serving.

    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

      Black Bean Burrito – Indian Style Recipe

        Indian Style Black Bean Wrap

        Vegan, Vegetarian, GF

        Happily serves 4

        1 yellow onion
        4 cloves garlic
        1 tsp fresh grated ginger
        1 Cup sweet potatoes or quinoa (or half cup of each)
        1 Cup green bell pepper
        1 Cup Red bell pepper
        1 tsp garam masala
        1 TBSp +1/2 cup vegetable or bone broth
        2 cups black beans drained and rinsed
        Sea Salt and black pepper to taste
        Romaine lettuce

        Chop onions and garlic. Let sit for 5-10 minutes
        Prepare other vegetables.
        Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
        Add garam masala and sweet potatoes and mix well.
        Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
        Add beans, Season with salt and pepper to taste.

        Lettuce wrap all veggies and Enjoy!

        Black Bean Burrito

        Quinoa Quiche

          Quinoa Quiche

          GF, Paleo

          Happily serves 2


          3/4 Cup sprouted tricolor quinoa, rinsedquinoa

          1 1/2 Cup bone broth (for cooking quinoa)

          2 free range eggs, lightly beaten

          2 Cups broccoli, finely diced

          1 Cup yellow onion, finely chopped

          1 garlic clove, minced

          1 1/2 Cup Vegan cheese

          1/2 tsp paprika

          Crushed red pepper to taste (optional)

          Preheat oven to 350, spray muffin tins with coconut oil.

          Cook quinoa according to directions, do not over cook, let cool

          Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

          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.