Healthy with Jodi

Roasted Pumpkin

    Vegan, Gluten Free

    Happily serves 2


    2 Cups Fresh Pumpkin

    2TBSP Coconut oil

    2 TBSP Sunflower Butter

    1 tsp Cinnamon 

    1/2 tsp Maple extract

    2 tsp Sunflower seeds

    1 tsp Himalayan Sea Salt

    Stevia to taste

    Cut pumpkin, remove seeds. 

    Cube and bake 20 minutes or until soft. Remove skin.

    Add coconut oil, sunflower butter and spices.

    Top with Sunflower seeds.

    Peppermint Black Brownie Bites

      Vegan, Gluten Free

      Happily Serves 12


      2 Cups Black Beans (rinsed and drained if you are using canned)

      2 TBSP Gelatin 

      3 TBSP Coconut oil

      3/4 Cup Raw Cocoa powder

      1 1/2  tsp Baking powder

      1/2 tsp Sea salt

      1 tsp Vanilla 

      3/4 Cup Monk Fruit

      1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil

      2 TBSP Finely crushed candy canes

      Optional: 1/4 Cup Dairy Free Chocolate chips 

      Preheat oven to 350.

      Spray coconut oil on the mini muffin bar pan.

      Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.

      Batter should be pretty smooth.

      If it appears too thick, add 1-2 TBSP almond milk and pulse again. 

      It should be slightly less thick than chocolate frosting, not runny.

      Add in crushed candy cane, quickly pulse.  

      Add peppermint extract if you want a more intense peppermint flavor.

      Stir in chocolate chips.

      Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.

      Remove from oven, let cool about 30 minutes before removing from pan. 

      They will be fudgy, so remove gently with a butter knife.

      Sprinkle with crushed candy cane.


      Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)

      Chocolate Chai Chia Pudding

        Vegan, Gluten Free

        Happily Serves 1


        4 TBSP Chia Seeds
        1 Cup Nut Milk
        1/2 tsp Chai Spice Mix
        1 tsp Maple Extract and 1/2 TBSP Powdered stevia
        1/4 tsp Vanilla extract

        1/4 Cup Raw Cacao

        Add all ingredients to a mason jar and gel in the fridge.  

        You can heat this up for a warm pudding or dip.  

        Add more or less Milk to desired consistency 

        Chai Spice Mix

        Vegan, Gluten Free

        Happily serves 32


        4 Tbsp Cinnamon

        3 Tbsp Ground Ginger

        4 tsp Ground Cardamom

        1/2 TBSP White Pepper 

        3/4 tsp Nutmeg

        3/4 tsp Cloves

        (1/2 TBSP Allspice if you don’t have nutmeg or cloves)

        Carrot Zucchini Ginger Lime Soup

          Vegan, Gluten Free

          Happily Serves 12 


          2 Cups Rainbow Carrots

          2 Cups Squash (yellow and/or green) 

          1 tsp Ginger powder

          24 oz Bone, chicken or veggie broth

          1 Can Coconut milk

          1 Cup Coconut Cream

          1/4 Cup Lime

          2 TBSP Butter

          2 tsp Himalayan Sea Salt

          1 tsp Ground black pepper

          1/4 tsp Cayenne pepper

          Optional: Top with chives for garnish


          Wash and chop/dice veggies. Leave skins on.

          Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

          Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

          Remove form heat, blend/purée in a high powered blender.  I used my vitamix. 

          Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

          Top with chives and serve!

          Macadamia Coconut Balls (RAW)

            Dairy Free, Gluten Free, Keto Friendly

            Happily Serves 9

            2 Cups Macadamia Nuts


            1 Cups Shredded Unsweetened Coconut chips

            3 TBSP Maple syrup

            1 tsp Himalayan Sea salt

            1/2 tsp Vanilla/chocolate extract

            2TBSP Gelatin

            Place Macadamia nuts in the food processor, blend.

            Add coconut flakes, blend until the coconut starts clumping together. 

            Add maple syrup, salt, and vanilla and mix for 20 seconds.  

            Add gelatin and pulse several times to combine until a sticky dough has formed.

            Scoop into a mini muffin tin for portion control.

            Squash Tahini Hemp Dip

              Gluten free, Vegan

              Happily serves 4-6


              1 Cup Yellow Squash

              1/2 Cup Tahini

              1/2 Cup Hemp Seed Oil

              1/4 Cup Lemon Juice

              2 tsp Himalayan Sea Salt

              1-2 Garlic Cloves

              2 Green onion stalks

              Cut Garlic, let sit 5 minutes.

              Wash and cube squash.  Steam 5 minutes.

              Add all ingredients to food processor and blend well.  

              Sweet spicy beet salsa

                Vegan, Gluten Free

                Happily serves 4


                2 Cups Beets

                2 Green onion stalks

                Handful Cilantro

                1 Jalapeño pepper

                1/2 Cup Monk Fruit 

                1/4 tsp Cumin

                2 TBSP Lime Juice 

                1/4 tsp Himalayan Sea Salt


                Top with 2 TBSP Hemp seed per serving


                1/4 Cup Walnuts per serving

                Peel and cook beets.  I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone.  Cool unless you are adding it to soup.

                Wash and cut veggies.  Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.

                Add remaining ingredients.  Blend to desired texture.  

                You can use this as a side dish.  Add it to yogurt or top a salad with it

                Fresh Herb Chili Cream Cheese

                  Vegan, Gluten Free

                  Happily Serves 8

                  ALL ORGANIC INGREDIENTS 

                  8oz Vegan Cream Cheese

                  2 Green Onion stalks

                  1 jalapeño 

                  Handful of cilantro 

                  1 Garlic Clove

                  2-3 tsp Himalayan Sea Salt

                  1-2 TBSP avocado oil (depending on your consistency desire)

                  1 Cup Vegan Shredded Cheese (I used the SODelicious Brand)

                  Optional: 1-2 tsp Dried Hatch Green Chili powder 

                  Cut garlic, let it sit 5 mins.

                  Wash and and cut veggies, add to food processor, blend well.

                  Add Cream cheese and spices and blend well.

                  Add Cheese and pulse in. If you don’t want texture, blend until desired texture.

                  I topped it with sprouted Pecans.  It will harden in your fridge.

                  Gingerbread Snap Cookies

                    Dairy Free, Gluten Free

                    Happily serves 8

                    ALL ORGANIC INGREDIENTS 

                    1/2 Cup Almond meal

                    1/2 Cup Quinoa Flour

                    2 TBSP Monk fruit

                    2 TBSP Almond butter

                    1 TBSP Gelatin 

                    1 TBSP Coconut Oil

                    1 TBSP Molasses

                    1/2 tsp Vanilla

                    1/2 tsp Baking powder (use half if at high altitude)

                    1/4 tsp baking soda (use half if at high altitude)

                    1/2 tsp Himalayan sea salt

                    1 TBSP Macadamia nut milk

                    1 tsp ground Ginger

                    1/2 tsp Cinnamon

                    Preheat oven to 350 degrees. Use parchment paper or a baking stone

                    Whisk almond butter, coconut oil, Monk Fruit, vanilla, macadamia nut milk and molasses together.

                    In a separate bowl: Whisk flour, spices, gelatin, sea salt, baking soda, and baking powder and stir well. 

                    Mix the dry ingredients with the wet ingredients. Spatula works best.

                    Roll dough into dough balls and place on the prepared stoneware.

                    Flatten with the back of a spoon and bake for approximately 10 minutes.