RECIPES FROM JODI

Berry Breakfast Bowl (or Smoothie)

1 cup of frozen berries (acai, strawberry, blueberry)
1/2 cup of juice with no added sugar
1 tsp. of flax seed
1 tsp. of collagen
1 cup frozen banana slices (about two small bananas)
1 tbs. of protein of your choice
1/2 cup of non-dairy or dairy "milk" of choice

Toppings: Feel free to add more or take away those that you don't like.

1 tablespoon honey (if you don't add this on top, I recommend adding it to the mixture beforehand)
Handful of nuts, craisins, raisins, oats or store-bought granola mixture
Fresh fruit such as fresh strawberries, raspberries, blueberries, and banana (fruit sliced thinly)
1 tablespoon chia seeds
1-2 tablespoons coconut

Blend all ingredients until smooth and creamy. If you want a smoothie instead of a bowl, double the liquids!

Get excited for this treat! Pour into your favorite inspiring bowl. Add toppings and enjoy! Share some with a friend.

Healthy Stir Fry

1 medium zucchini
4 small spring onions
2 cloves of garlic, diced small
2 carrots, cut in long strips
10-15 string beans, with ends removed
6-7 oz shiitake mushrooms
1 red, orange, or yellow pepper sliced in strips
2 tbs. of sesame seeds
1 tbs. of olive or coconut oil (add a little more if needed)
dash of coriander, salt, pepper, and 1 tsp. of fresh ginger
dash of soy sauce or my favorite: 1/4 cup balsamic vinegar mixed with 1 tsp. of honey
optional: top with a dash of red pepper flakes and raw peanuts

Prepare all vegetables for stir fry.

In a very hot wok or pan, toast the sesame seeds with a drop of oil. Remove from pan.

Add remaining oil, beans, garlic, and onions and stir fry until golden.

Add remaining ingredients and stir fry until tender. I don't use soy sauce, but if you do, add a dash here. I prefer 1/4 cup of balsamic vinegar mixed with 1 tsp. of honey.

Continue to stir until tender and fragrant.

Top with toasted sesame seeds and serve with brown rice. Enjoy!

Jodi's Veg-Head Soup

2 small cans of Del Monte diced tomatoes
1 medium yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 sweet potato, diced
1 yellow and 1 red bell pepper, chopped
32 oz. vegetable broth
2 cups water
6 cloves of garlic
3 bay leaves
1/2 tsp curry powder
1/2 tsp coriander
3/4 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1/2 tsp thyme
dash of cinnamon
1 handful of kale, broken into small pieces
1 handful of green beans, chopped
2 tbsp olive or coconut oil
optional: dash of red pepper flakes

In a skillet, saute onion and garlic with oil.

Add carrots, green beans, and sweet potato and cook until tender.

Add 1/4 cup broth to the skillet and add water as needed.

Add final ingredients and cook on low.

Put remaining broth and water in soup pot.

Add vegetables from skillet in soup pot and simmer on low. Remove bay leaves before serving.

Enjoy!

Jodi's Zucchini Delight

3 large zucchini
1 cup chickpeas
1 onion and 3 gloves of garlic
Two cups of diced vegetables of choice: peppers, string beans, broccoli, carrots
1/3 to 1/2 cup pesto of choice
1/4 cup of vegetable broth or white wine
Extra virgin olive oil
Splash of lemon juice
4 cups spinach or kale
2 tablespoons pine nuts
Small pinch of red pepper flakes
Sea salt and freshly ground black pepper
Freshly grated Parmesan (optional)

Directions: With a spiraling tool ( I used a product called Vegetti) - prepare zucchini "pasta."

In a large pan, add 1 tbsp EVOO, garlic, and onion. Sauté until golden brown.

Add zucchini "pasta" to the pan, diced vegetables, pesto, chickpeas, 1/4 cup of broth or wine and a splash of lemon juice.

Sauté until vegetables have softened.

Add spinach or kale and cook down.

Mix and remove from pan.

Toss together with salt, pepper, red pepper flakes, parmesan and pine nuts. Enjoy!

Amazing Arugula Summer Salad

This salad is full of nutrition and flavor, and pairs well with a summer side of watermelon! Give it a try and enjoy.

1.5 cups of cooked bulgar, farro, or wheatberries
dash of EVOO
salt and pepper to taste
1 bag of arugula
2 cups of chopped and steamed asparagus
1/2 cup of chopped pistachios or nuts of choice
1 red pepper, diced
optional: chopped sundried tomatoes, parmesan cheese shavings
dressing of choice or: 1 tbsp lemon juice, 1 tbsp balsamic vinegar, and 1 tsp olive oil mixed

Prepare vegetables as needed. In a large bowl, place arugula, prepared grains, and vegetable mixture. Top with nuts, cheese, and any remaining ingredients. Add dressing and toss. Serve with protein of choice or slices of watermelon. Enjoy!

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Overnight Chia Seed Pudding

I absolutely love chia seed pudding. I enjoy it for breakfast or a healthy snack. It can even qualify as dessert with some ingenuity.

1/2 to 3/4 cup of almond, rice, oat, cashew, or regular milk (I avoid dairy so I prefer one of the first four options)
2 tbsp chia seeds
1 tsp honey

In a dessert cup or glass ramekin, pour milk or nondairy liquid, add chia seeds, and stir well. Allow seeds to settle and stir once more. Add honey.

Now for the fun part!

Breakfast Pudding: Add one tablespoon of raw oats and two tablespoons of additional milk or nondairy liquid. Let sit overnight. In the morning, top with fresh banana slices, blueberries, and a dollop of almond or cashew butter. Garnish with a dash of cinnamon. Yum!

Afternoon Snack Pudding: Use original recipe. Add a dollop of almond or cashew butter and sprinkle with diced green apples.

Dessert Pudding: Use original recipe. Add one teaspoon of raw cacao, 1/2 teaspoon of vanilla extract, and 1/2 teaspoon of maple syrup. Add a dash of cinnamon. Top with a dollop of nondairy Coco Whip.

Red Lentil Pancakes Topped with Veggie Medley and Hummus

16 oz of red raw lentils soaked overnight will yield approximately two dozen 3" pancakes. I used half the lentils for two people.

16 oz red raw lentils
1 medium yellow onion
2 shallots
3 cloves of garlic
2 carrots
2 green or yellow zucchini
1 red pepper
1 yellow pepper
1 package of your favorite mushrooms
1 cup sundried tomatoes, diced
1/4 cup diced black olives or capers
splash of white wine
1/2 tsp curry
1/2 tsp coriander
salt and pepper to taste
optional: add more of your favorite veggies!
optional: 1 tbsp hummus and 1 tbsp salsa as topping

All veggies should be cleaned and diced.

Place 16 oz of red lentils (I used Goya) in a large bowl and add water until just covered. Cover and refrigerate.

In large skillet, with a tablespoon of EVOO, sauté all vegetables until tender.

Add the lentils to a blender and blend until just smooth.

On grill coated with EVOO spray, pour lentil batter onto skillet and prepare like regular pancakes.

Place the "pancake" on a plate and top with vegetable medley.

Add hummus and salsa for a little zest.

Enjoy! I also made a Mexican version of this by adding vegan "beef," hot peppers, and vegan cheddar cheese. I replaced the curry and coriander with cumin and chili powder.