Healthy with Jodi

Avocado Fresh herb dressing

    Gluten Free, Vegan 

    Happily serves 4-6


    2 Avocados

    1/4 Cup fresh Lemon Juice

    2 TBSP Fresh Basil

    1 TBSP Fresh Chives

    1 Green Onion 

    1/4 Cup Avocado Oil

    1 1/2 tsp Fresh Tarragon

    1/8 teaspoon kosher salt

    1/8 tsp freshly Ground Black Pepper 

    1 Garlic Clove

    1/4-1/2 Cup Water

    Smash Garlic, let sit aside 5 minutes.

    Finely Chop chives, basil, and tarragon. 

    Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.  

    Add more water if you need to thin the consistency.

    Cream Cheese Ball

      Vegan, Gluten Free 


      Happily serves 12-24 


      1 package Ranch/Dill Herb mix

      mix with 1/2 cup Coconut yogurt

      add coconut milk if necessary to thin out

      Add mixture to:

      2 eight ounces Non dairy cream cheese, room temperature

      16 oz Shredded Vegan cheese

      Shape cheese mixture into a ball, cover and freeze for 30 minutes


      You can roll cheese ball in extra herbs or toasted almonds.

      Snickerdoodle Cookies

        Vegan, Gluten Free

        Happily serves 24


        1 Cup Butter or Ghee

        1/2 Cup Monk Fruit

        3/4 Cup Coconut Brown Sugar

        2 tsp Vanilla

        2 Cups Quinoa flour (or Gluten Free Flour)

        1/2 tsp Himalayan Sea salt

        1 tsp Cinnamon

        1 tsp Cream of Tartar


        In a small bowl, combine 1/4 Cup monk fruit and cinnamon and mix well. Set aside.

        Combine room temp butter, monk fruit, coconut brown sugar, and vanilla, stir until smooth.

        Add in the quinoa flour, salt, cinnamon, and cream of tartar. 

        Mix until dough forms.

        Roll into balls and then roll in cinnamon sugar mixture.

        Raw Vegan Pumpkin Pie

          Vegan, Gluten Free

          Happily serves 8


          1/2 Cup Dates 


          2 TBSP Coconut Oil, can sub coconut butter (softened)

          1 Cup Ground Almond Meal 

          1/8 tsp Himalayan Sea Salt

          To make the crust

          Add the ingredients to the food processor and blend well.

          Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


          4 Cups Fresh Pumpkin

          1 Cup soaked dates

          4 TBSP Softened Coconut cream 

          1/3 cup Coconut nectar

          2 TBSP Pumpkin Pie spice 

          To make the filling

          Add pumpkin to the food processor until smooth. 

          Add the other ingredients and process until smooth.  

          Blend on high setting until It is smooth like a cooked version of pumpkin pie.

          Transfer the filling to your pie crust and refrigerate for a few hours. 

          Veggie Pie

            Vegan, Gluten Free

            Happily serves 8



            1 cup Almond Flour

            ⅓ cup Vegan Butter

            2 TBSP Cold Water

            1 tsp Himalayan Sea Salt 


            ½ Cup Pumpkin Puree

            2 Eggplants

            4 Carrots (Rainbow Carrots are Pretty!)

            Small head of Purple Cabbage

            2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

            2 TBSP Avocado oil

            Sea Salt & Pepper


            Balsamic Vinegar

            Preheat oven to 375°. 

            Spray a pie dish with coconut or avocado oil.


            Pulse flour, butter, water and salt in food processor until combined. 

            Remove and use your hands to press it evenly into the bottom and sides of pie dish.

            Spread pumpkin puree evenly over crust.

            Slice thin strips of eggplant and carrot. 

            Slice pieces of cabbage leaves to match the size of the strips.

            To Spiral:

            Roll strips of carrots together and place in the center of the tart. 

            Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

            Drizzle avocado oil over everything and sprinkle with salt and pepper.

            Bake for 45 minutes. Serve Warm

            Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

            Carrot Squash 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 Or vegan 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!

              Sweet Potato Bowls

                Gluten Free, Dairy Free

                Happily serves 4


                1 Sweet Potato

                4 TBSP Butter or Vegan Butter

                1/2 Cup Walnuts or Pecans

                Dash Cinnamon

                Dash Sea Salt

                Monk fruit to sprinkle on top

                Wash and cut sweet potato long ways.  

                Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

                Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

                Add Butter and tops with nuts 

                Pumpkin Pie Cups (No Bake)

                  Happily Serves 2

                  Vegan, Gluten free

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Vanilla Coconut Yogurt (SODelicious brand)

                  1 Cup Pumpkin (canned)

                  1/4 Cup Pumpkin Seeds (GoRaw Brand)

                  1/2 Cup Coconut CoolWhip (GSODelicious brand)

                  Dash Cinnamon

                  Mix 1/2 cup pumpkin and 1 cup yogurt together. Place in the bottom of cup.

                  Mix 1/2 cup pumpkin and 1/2 Cup Cool Whip, layer in cup.

                  Sprinkle with cinnamon or mix it in.

                  Top with 1/8 Cup Pumpkin seeds, or you can put seeds on the bottom. Top with additional coco whip if desired.

                  Tip: Picture above shows options for coconut yogurt you can use. Notice the facts seem similar but the portions are different. Make sure you read the size if you are watching your sugar intake.

                  Unsweetened facts: 1 cup, 160 calories, 25g carbs, 4 grams fiber, 16g sugars, 7g fat

                  Vanilla facts: 5.3oz, 150 calories, 5g fat, 25g carbs, 2g fiber, 17g sugar

                  Maple Sriracha Pineapple dressing

                    Vegan, Gluten Free

                    Happily serves 4

                    ALL ORGANIC INGREDIENTS 

                    2 TBSP Sunflower/coconut oil

                    2 TBSP Maple syrup

                    2 TBSP Sriracha 

                    Combine and shake vigorously and drizzle over salad.

                    Variations of Pineapple Salad:

                    1 Cup Pineapple

                    1 Cucumber

                    1/4 Cup Red onion

                    Handful Cilantro

                    1/4 Cup Maple Sriracha

                    White Bean Verde Chili

                      Dairy Free, Gluten Free

                      Happily serves 6-8

                      ALL ORGANIC INGREDIENTS 

                      2 Poblano peppers 

                      4 Cups Bone Broth

                      2 Cups tomatillos (outer husk removed)

                      2 Green onion stalks

                      1-2 Jalapeños

                      2 TBSP Avocado oil 

                      4 Garlic Cloves

                      1⁄2 Yellow Onion

                      2 Cups White or butter beans (rinsed + drained)

                      Himalayan Sea salt 

                      Black pepper, to taste

                      Handful Cilantro 


                      Coconut Cheese

                      1 Cup Salsa

                      Hatch Green chili

                      TOPPING INGREDIENTS

                      Lime juice

                      Cubed Avocado

                      Cucumber Salsa 

                      Rinse and drain beans good if you are using canned beans.

                      Put whole poblano peppers, tomatillos, and jalapeños on baking stone, broil on high about 5-7 minutes.

                      The tomatillos will likely take longer, so remove peppers if it’s cooking uneven. Turn peppers half way through.

                      Add oil, garlic, and onion to a cast iron skillet.

                      Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes. 

                      Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.)

                      Add peppers to a vitamix with the garlic and onion. 

                      Purée until semi-fine consistency, a little chunky is ok.

                      Add mixture back to pot over medium heat. 

                      Add Bone broth, beans, and stir.

                      Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.