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Recipes from Jodi
Berry Breakfast Bowl (or Smoothie)
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1 cup of frozen berries (acai, strawberry, blueberry)
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1/2 cup of juice with no added sugar
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1 tsp. of flax seed
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1 tsp. of collagen
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1 cup frozen banana slices (about two small bananas)
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1 tbs. of protein of your choice
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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.
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1 tablespoon honey (if you don't add this on top, I recommend adding it to the mixture beforehand)
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Handful of nuts, craisins, raisins, oats or store-bought granola mixture
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Fresh fruit such as fresh strawberries, raspberries, blueberries, and banana (fruit sliced thinly)
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1 tablespoon chia seeds
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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
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1 medium zucchini
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4 small spring onions
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2 cloves of garlic, diced small
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2 carrots, cut in long strips
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10-15 string beans, with ends removed
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6-7 oz shiitake mushrooms
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1 red, orange, or yellow pepper sliced in strips
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2 tbs. of sesame seeds
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1 tbs. of olive or coconut oil (add a little more if needed)
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dash of coriander, salt, pepper, and 1 tsp. of fresh ginger
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dash of soy sauce or my favorite: 1/4 cup balsamic vinegar mixed with 1 tsp. of honey
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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
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2 small cans of Del Monte diced tomatoes
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1 medium yellow onion, diced
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3 carrots, chopped
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2 celery stalks, chopped
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1 zucchini, chopped
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1 sweet potato, diced
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1 yellow and 1 red bell pepper, chopped
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32 oz. vegetable broth
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2 cups water
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6 cloves of garlic
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3 bay leaves
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1/2 tsp curry powder
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1/2 tsp coriander
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3/4 tsp salt (or to taste)
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1/2 tsp pepper (or to taste)
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1/2 tsp thyme
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dash of cinnamon
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1 handful of kale, broken into small pieces
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1 handful of green beans, chopped
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2 tbsp olive or coconut oil
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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
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3 large zucchini
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1 cup chickpeas
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1 onion and 3 gloves of garlic
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Two cups of diced vegetables of choice: peppers, string beans, broccoli, carrots
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1/3 to 1/2 cup pesto of choice
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1/4 cup of vegetable broth or white wine
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Extra virgin olive oil
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Splash of lemon juice
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4 cups spinach or kale
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2 tablespoons pine nuts
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Small pinch of red pepper flakes
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Sea salt and freshly ground black pepper
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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!
Twisted Wild Rice Soup
This soup is a twist on the traditional version. It is a perfect winter comfort soup. Serve with a nice sourdough and you have dinner!
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1.5 cups of cooked white rice
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dash of EVOO
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salt and pepper to taste
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4 garlic cloves, minced
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1 TBS of butter and one of EVOO or coconut oil
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4 cups of vegetable or chicken broth.
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2 cups of diced onion and carrots
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1/2 cup of diced celery
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1 - 2 cups of sliced cremini mushrooms
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optional: chopped sundried tomatoes, parmesan cheese shavings
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optional but highly recommended:
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1 cup of diced sweet potato
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optional but highly recommended:
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1 cup of coconut milk
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top with parmesan cheese
Prepare vegetables as needed. In a large
soup pot, place oil and butter. Add onions, garlic, celery and carrots until soft. Add mushrooms and sweet potatoes and
continue to saute. Add broth and some
water if needed. Bring to low boil, cover and reduce heat to med. low. Cook for 30 to 40 minutes or until all vegetables are soft. Add
coconut milk and spices to taste. Serve with parmesan on top. Yum!
Overnight Chia Seed Pudding
Healthy, Yummy
Vegetarian
Shepherd's Pie
I absolutely love chia seed pudding. I enjoy it for breakfast or a healthy snack. It can even qualify as dessert with some ingenuity.
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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)
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2 tbsp chia seeds
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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.
This was hearty and satisfying. It's a great fall or winter dish! I made it in July because I was craving mashed potatoes and cheese.
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1.5 Tbs. EVOO
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1 medium yellow onion
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2 shallots
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4 cloves of garlic, crushed
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2 carrots, diced thin
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2 green or yellow zucchini, diced
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1 red pepper, diced
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1 yellow pepper, diced
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1 package of your favorite mushrooms
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1 15 ounce can diced tomatoes
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10 small red potatoes, halved
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1/2 cup milk or milk substitute
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1 Tbs. curry powder
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1 Tbs. cumin powder
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1/2 tsp coriander powder
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1 cup frozen peas
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1/2 cup grated Parmesan or asiago cheese
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salt and pepper to taste
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All veggies should be cleaned and prepared.
Place potatoes in water and boil until soft.
In a large skillet, add some oil and saute onion, garlic, curry, coriander and cumin until golden. Transfer to bowl.
In same skillet, with a tablespoon of EVOO, sauté all vegetables, except peas, until tender. Add peas and cook for a few minutes more.
Drain and smash potatoes. Add cheese and milk, salt and pepper to taste.
Combine onion mix and veggie mix in baking dish.
Top with smashed potatoes.
Bake 20 minutes at 400 degrees.
Serves 3-4 people.
Enjoy!
I also made a Mexican version of this by adding Dr. Prager's "beef", few hot peppers, fresh corn, and cheddar cheese. I replaced the curry and coriander with cumin and chili powder and topped with salsa.
