Healthy with Jodi

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Chocolate Peanut Butter Breakfast Hummus

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    ALL ORGANIC INGREDIENTS 

    1 Cup Butter Beans

    1/2 Cup Full Fat Coconut Milk

    1 tsp Cinnamon 

    1 tsp Sea Salt

    1/2 Cup Chocolate Peanut Butter

    1/4 Cup Monk Fruit (or Stevia)

    Rinse and drain Butter beans if you aren’t cooking them yourself.  

    Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

    Drain off about 80% of water.

    Add all ingredients to Food Processor and blend well.  

    You can add more Coconut Milk if you want a thinner consistency. 

    *Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

    Nacho Cheese

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      Vegan, Gluten Free

      Happily Serves 12

      • Cuisine of the Western United States
      • Food and drink

      ALL ORGANIC INGREDIENTS

      2 Cups Raw Cashews

      3 TBSP Lemon Juice 

      1/2 Cup Nutritional Yeast

      4 Cups Water, divided

      1 tsp Garlic

      1/2 tsp Smoked Paprika

      1 tsp Onion Powder

      1/2 tsp Chili or Chipotle powder

      2 tsp Himalayan Sea salt

      Optional:

      1 tsp Sriracha or Chili Sauce

      Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10-15 minutes. Drain.

      Blend: In a blender (high powered preferred, a food processor will also work), add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt.

      Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.

      Add salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin

      Chocolate Chai Seed Pudding

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        Vegan, Gluten Free

        Happily serves 1

        ALL ORGANIC INGREDIENTS 

        1 Cup unsweetened Vanilla Almond or Coconut Milk

        1 TBSP Raw Cacao

        1 tsp Maple Extract

        1 TBSP Monk Fruit or stevia

        2 TBSP Chia Seeds

        Optional: Top with Mint leaves just before serving

        Add all ingredients to a mason jar, let chill (gel) isn’t he fridge overnight preferably.  

        Reflection…a year in review…

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          REFLECTION…

          I sit in quiet in the morning and collect my thoughts and decided to copy my thoughts to my website instead of just my healthy blog and email newsletter.  It’s that important to for my voice to be heard.  And not heard because I want praise, but because I want the world to feel different about the future and realize it can be better but it starts deep inside each one of us.  We change no one but ourselves.  If we looked inward instead of blaming others for our situation or circumstances then this world becomes a softer, kinder place to live in.  Sadness would be replaced by happiness. I’ve seen it, I believe it.

          So….

          My Midlife…is my best life…as I reflect on this year, I have come to the conclusion that I love everyday I wake up and open my heart and mind to enlightenment. Truly believing that everything in the universe is divinely orchestrated and placed in our paths for accepting more love and growth in our lives.

          So…. I am no longer waiting for a special occasion; I burn the best candles on ordinary days.

          I am no longer waiting for the house to be clean; I fill it with people who understand that their presence is more important.

          I am no longer waiting for everyone to understand me, it’s just not their journey.

          I am no longer waiting for the perfect children; my children have their own names that burn as brightly as any star.

          I am no longer waiting for the other shoe to drop; It already has and I survived.

          I am no longer waiting for the time to be right; the time is always NOW.

          I am no longer waiting for the perfect mate who will complete me; I am grateful to be so warmly, tenderly held by the light in the sky in the form of the Sun, Moon and Stars.

          I am no longer waiting for a quiet moment; my heart can be stilled whenever and wherever it is called to.

          I am no longer waiting for the world to be at peace; I unclench my jaw and breathe peace in and exhale uncertainty.

          I am no longer waiting to do something great; being awake to carry my grain of sand is enough.

          I do not need to be recognized; I know that I dance in a holy circle.

          I am no longer waiting for Forgiveness. I believe I am enough.

          I asked my daughter if she had any resolutions and she said it was just another day Mom. I told her I can make a new goal just like I can any other day of the year and I redirected her thoughts and challenged her to make her yearly bucket list. What are the things she wanted to accomplish this year, where did she want to do, and how did she want to feel, who did she want to surround herself with?

          I know I want an adventure every month. I know I want to wake up grateful everyday that my body works and carries through another day of inspiration. I know I want to see change in the world, and I know that starts with me and my heart. It’s a daily choice of how great we want to be. I like the circle of life I dance in and plan to expand this year. As I open my heart to more love and acceptance the world does change….one soul at a time.

          I’m grateful for all those that believed in me and trusted me with their health goals and emotional health.  I am grateful for all the tender lessons you’ve taught me, for touching my heart, enriching my life and allowing me to be apart of your journey.

          ❤️🕊🙏🏻

          Much Love and Light in 2019

          Jodi

          C. Austin Miles

           

          BBQ Beef

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            BBQ Beef 

            Gluten Free

            Happily serves 16

            coconut oil

            ALL ORGANIC INGREDIENTS 

            1 Boneless beef chuck roast (about 4 pounds)

            3 TBSP Coconut oil, divided

            2 Yellow Onions, chopped

            1 Cup Ketchup

            1 Cup Beef (Bone) broth 

            2/3 Cup Chili Sauce

            1/4 Cup Apple Cider Vinegar

            1/4 Cup Coconut Brown Sugar or Monk Fruit

            3 TBSP Worcestershire Sauce

            2 TBSP Mustard

            2 TBSP Molasses

            2 TBSP Lemon Juice

            1 tsp Sea salt

            1/4 tsp Cayenne Pepper

            1/8 tsp Pepper

            Optional: 1 TBSP Liquid Smoke 

             

            Chop onions.

            In a Dutch oven, brown roast on all sides in 1 TBSP Coconut oil. 

            In a large saucepan, saute onions in 2 TBSP coconut oil until tender. 

            Add remaining ingredients, bring to a boil. 

            Reduce heat; simmer, uncovered, for about 15 minutes, stirring occasionally. 

            Pour over roast. 

            Cover and bake at 325° for 2 hours.

            Turn the roast and bake for 2 more hours or until meat is very tender. 

            Remove roast; shred with a fork and return to sauce.

            Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

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              Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

              #madewithlove

              Hospitality Recreation Lynsey Lee

              Lynsey Lee’s Pumpkin Roll

              CAKE

              1/4 Cup Powdered Sugar (to sprinkle on towel)

              3/4 Cup all-purpose flour

              1/2 tsp Baking powder

              1/2 tsp Baking soda

              1/2 tsp Cinnamon

              1/2 tsp Ground cloves

              1/4 tsp Sea Salt

              3 Eggs

              1 Cup Sugar

              2/3 Cup Pumpkin  

              FOR CAKE:

              PREHEAT oven to 375°

              Grease 15 x 10-inch pan; line with wax paper. 

              Grease and flour paper. 

              Sprinkle a thin, cotton kitchen towel with powdered sugar. 

              COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

              Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

              Beat in 2/3 Cup pumpkin. 

              Stir in flour mixture. 

              Spread evenly into prepared pan. 

              BAKE for 13-15 minutes or until top of cake springs back when touched. 

              (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

              Carefully peel off paper. 

              Roll up cake and towel together, starting with narrow end. 

              Cool on wire rack. 

              FILLING

              8 oz Cream Cheese, room temp

              1 Cup powdered sugar

              6 TBSP Butter, room temp 

              1 tsp Vanilla extract

              Powdered sugar to dust on finished roll 

              FOR FILLING:

              BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

              Carefully unroll cake. 

              Spread cream cheese mixture over cake. 

              Re-roll cake. 

              Wrap in plastic wrap and refrigerate at least one hour. 

              Sprinkle with powdered sugar before serving, if desired. 

              COOKING TIP:

              Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

              Butter Cookies. Updated to be allergy free…dairy free…gluten free.

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                Jodi’s Butter Cookies

                (Adapted from Lynsey Lee)

                So, here is the “Jodi” version of my family favorite butter cookie.  My sister says its the butter, not sugar cookies.  Whatever it is, it is one of my fondest recipes from my mom.  I swear you can taste the love she put in it.  She was in the kitchen for days…I didn’t understand it all, but now I do.  I love bringing smiles to my family and friends faces, makes my heart sing!

                #madewithlove

                ALL ORGANIC INGREDIENTS 

                Gluten free, Dairy free

                Happily makes 24 cookies

                Cookie Batter:

                1 Cup Butter or Coconut Cream

                2/3 Cup Monk Fruit

                1 TBSP Gelatin

                2 1/2 Cups Gluten free flour (I used Quinoa Flour)

                1/2 Sea salt

                1 tsp Vanilla 

                Frosting:

                2 Cups Powdered Sugar

                1 tsp Vanilla 

                2 TBSP Butter

                About 1/4 cup Almond or coconut Milk

                 

                Cream butter and sugar together.

                Beat in gelatin. 

                Combine Flour, Sea salt, vanilla.

                Mix all ingredients together and chill dough. 

                Keep half the dough in the fridge, work with half the dough at a time.

                Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

                 

                To make the Frosting:

                Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

                Slowly add milk until desired thickness for spreading and decorating. 

                Cooking Tips:

                Don’t check before 8 minutes, don’t wait for the cookie to Brown.

                Completely Cool before frosting.

                Frost and then it’s best eaten frozen.

                 

                Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

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                  Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

                  And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

                  Enjoy…peace be with you!  🕊

                   

                  Lynsey’s Butter Cookies

                  Cream together 1 Cup Butter, 2/3 Cup Sugar

                  Beat in 1 egg.

                  Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

                  Mix all together and chill dough. 

                  Keep half the dough in the fridge, work with half the dough at a time.

                  Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

                  Cooking Tips:

                  Don’t check before 8 minutes, don’t wait for the cookie to Brown.

                  Completely Cool before frosting.

                  Frost and then it’s best eaten frozen.

                  Frosting:

                  2 Cups Powdered Sugar

                  1 tsp Vanilla 

                  2 TBSP Butter

                  About 1/4 cup Milk

                  Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

                  Slowly add milk until desired thickness for spreading and decorating. 

                  My mom’s Original Cherry Chocolate Cookies

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                    Chocolate Cherry Drop Cookies 

                    (Organical creator: Terry Lynn)

                    Makes 4 dozen

                     

                    3 1/2 cups Flour

                    1 Cup Butter

                    2 Cups Sugar

                    2 Eggs

                    4 oz Dark Chocolate 

                    2/3 Cup Buttermilk

                    2 tsp Vanilla 

                    1 tsp Baking Soda

                    1 tsp Sea salt

                    2 Cups Drained Cherries

                    Use room temp Butter.

                    Mix Wet ingredients.

                    Melt Chocolate.

                    Add Dry ingredients.

                    Add Cherries.

                    Refrigerate Dough

                    Bake 8-10 min on 350

                     

                    I am taking family favorite recipes and developing a new version for the allergy challenged 🤪 I love the Smells and Tastes of Christmas but cannot indulge in the treats without consequences.  So, I posted my version previously,  but I wanted to give credit to my mother.

                    Hopefully you can look at both recipes and see where you can substitute ingredients to adapt to your families needs.

                    ENJOY!

                    Chocolate Cherry Drop Cookies

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                      Chocolate Cherry Drop Cookies 

                      (Adapted from Terry Lynn’s Recipe)

                      Gluten Free, Vegan

                      Makes 2 dozen

                       

                      So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.

                      ALL ORGANIC INGREDIENTS

                      Chocolate Christmas Cookies Food and drink

                      1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

                      1 Stick Butter (8oz)

                      1 Cup Monk Fruit (can use coconut sugar)

                      1 TBSP Gelatin

                      1/4 Cup Raw Cacao

                      1/4 Cup Coconut Cream

                      1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

                      1 tsp Vanilla 

                      1/2 tsp Baking Soda

                      1 tsp Sea salt

                      1 Cup Drained Cherries

                       

                      Make “Buttermilk”.

                      Drain Cherries.

                      Mix Wet ingredients.

                      Melt Cacao with Coconut Cream, then mix in room temp Butter.

                      Add Dry ingredients.

                      Add Cherries.

                      Refrigerate Dough

                      Bake 8-10 min on 350

                       

                      To make Vegan Buttermilk:

                      Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

                      (can sub apple cider vinegar )

                       

                      For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.