Healthy with Jodi

Kinder Milchsnitte

    Traditional German dessert 

    Gluten free

    Happily makes 4 wafers


    Chocolate Biscuit Cake:

    1/3 Cup all purpose Gluten free flour (I used Cassava Flour)

    2 TBSP Cacao Powder

    2 Eggs

    1/4 Cup Sugar (I used Monk Fruit)

    1 TBSP Milk (I used Coconut milk)

    1/8 tsp Sea Salt


    1 Cup Cream Cheese (I used Coconut Cream Cheese, Miyoko’s brand)

    1/2 Cup Soft Butter

    1 tsp Vanilla

    3 TBSP Condensed milk (I used Coconut Cream)

    To make the Cake:

    Whisk flour, cacao, and salt together.  In a separate bowl whisk room temperature eggs and sugar together until light and airy. 

    Add flour mixture and mix well until creamy.

    Spray an 8×8 baking pan/stone.  Line with parchment paper.

    Pour in batter.  Cook at 350 for 10-12 mins.  

    Remove, turn over, pull of parchment paper.

    To make the filling:

    Whisk or blend (easiest) the ingredients together.  

    Cut the cake in half. Then cut longways to create a wafer bottom and top.  

    Spread the filling on one side of the cake, then top with the other half.


    Cilantro Pesto

      Gluten free, Vegan

      Happily makes 3/4 Cup (about 6 servings)


      2 Cups Cilantro 

      2 Jalapeños 

      3 Garlic Cloves

      4 TBSP Avocado oil (or oil of choice)

      2 TBSP Lime Juice

      1 tsp Sea Salt

      You can deseed the jalapeños if you want it less hot.  Coarsely cut 

      Cut garlic and leet sit 5-10 minutes

      Wash Cilantro, cut stems off.

      Add all ingredients together in the food processor, blend well until mostly smooth.

      Almond Cookies

        Traditional Chinese Almond Cookie

        Gluten Free

        Happily Serves 12 


        1 Cup Butter or Ghee

        1 Cup Monk Fruit

        2 Eggs (divided)

        1 tsp Almond Extract

        3 Cups All Purpose Gluten Free Flour

        1 tsp Baking soda

        1/2 tsp Sea salt


        1/4 Cup sliced almonds, or whole almonds for topping the cookie

        Cream the softened butter with the sugar in a large mixing bowl.

        Add ONE egg and the almond extract. Mix well.

        Add flour, baking soda, salt, and blend, using low speed. The dough will be crumbly.

        Press the dough tight while rolling into balls.  

        Place onto an ungreased stoneware.  

        Gently press down to flatten slightly.

        Crack the other egg and divide the egg white from the yolk. 

        Add 1/2 teaspoon of water to the egg white and mix with a fork.

        Brush each cookie with the egg white.

        Top each cookie with either a single whole almond, or several sliced almonds.

        Bake at 325 degrees F. for 14-16 minutes, until edges and bottoms are lightly browned.

        Remove and let sit for two minutes before transferring to a wire rack to cool completely.

        Cabbage Avocado Broccoli Salad

          Gluten Free, Vegan

          Happily Serves 4-6


          1-2 Avocado

          1/2 Red Cabbage

          2 Cups Broccoli 

          1/4 Red Onion

          1/4 Sweet Yellow Onion

          1/4 Pumpkin Seeds

          1/4 Avocado Oil

          1/8 Cup Lemon Juice 

          1 TBSP Apple Cider Vinegar (or Sub coconut vinegar or red wine vinegar)

          1 TBSP Monk Fruit (can sub coconut sugar)

          1/4 tsp Sea Salt

          Optional: Fresh ground pepper

          Chop/dice Cabbage.  Cook for 8 mins, cool.

          Cook broccoli 7 mins, cool.

          Chop/dice onions, cook for 7 minutes.

          You can cook all these together or separately.  

          Whisk together the sea salt, monk fruit, avocado oil, vinegar, and lemon juice.

          Toss all the ingredients together.  Slice/dice in avocado and mix well.  

          Serve as a cold salad.

          Vegetable Beef Soup

            Gluten Free

            Happily Makes 12 (one cup serving


            1 Pound ground beef

            1 15oz Can Fire Roasted Organic Tomatoes

            1 6oz Tomato Paste

            4 Cups Bone Broth

            1 Red Bell Pepper

            1 Yellow Bell Pepper

            1 Orange Bell Pepper

            1 Sweet Yellow Onion

            2 tsp Roasted Garlic Powder

            1 tsp Thyme

            1 tsp Parsley

            1 tsp Rosemary

            1 tsp White Pepper

            1 TBSP Himalayan Sea Salt

            3 Bay Leafs

            Cook Ground beef, add sea salt, pepper and roasted garlic.

            Chop onion, bell peppers, add to ground while you prepare the base.

            In a large stock pot, add the bone broth, fire roasted tomatoes, tomato paste.  Stir until combined. 

            Add veggies, ground beef and spices to the pot.  Stir well.

            Add Bay leafs.

            Simmer on low for about 2 hours

            Sweet Potato Pie

              Happily Serves 8-12

              Gluten Free, Dairy Free



              1 Cup soaked dates 

              2 Cups Paleo Nut Flour or 2 Cups Favorite Nut flour 

              1/8 tsp Himalayan Sea Salt

              To make the crust

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


              4 Cups Fresh Sweet Potatoes (can sub Pumpkin)

              1 Cup soaked dates

              6 TBSP Coconut Cream (not coconut milk) Room Temp

              1/3 Cup Maple syrup 

              1/4 tsp Sea Salt

              1-2 TBSP Pumpkin pie spice or cinnamon

              To make the filling

              Wash, peel, and dice/cube potatoes.  Cook Sweet potatoes

              Add Sweet Potatoes to the food processor and blend until smooth. 

              Add the other ingredients and process until smooth.  

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

              You can top the pie with Dairy free Coconut Cool whip (SODelicious brand)

              Black Bean Brownies

                Vegan, Gluten Free 

                Happily Serves 15 (2oz individual serving size)


                3 TBSP Ground Chia Seed + 6 TBSP Water (this equals 2 eggs)

                2 Cups Black beans (If you are going to use canned, rinse and drain well)

                3/4 Cup Cacao Powder

                1/4 tsp Himalayan Sea salt

                1/2 Cup Coconut Sugar or Monk Fruit 

                1 tsp Vanilla Extract

                1 1/2 tsp Baking powder

                3 TBSP Coconut Oil


                1/4 Cup Dairy-free chocolate chips

                Preheat oven to 350 degrees.

                Lightly grease a mini muffin pan, or an 8×8 Bar pan.

                Make Chia seed egg by combining ground chia seed and water in the food processor. You can make this in a separate small if you don’t have a food processor.  Pulse a few times and then let sit for a 2-3 minutes.

                Add remaining ingredients (except chocolate chips) and puree about 3 minutes.  Scrape down sides to blend until smooth.

                If the batter seems too thick, you can add a 1-2 TBSP of water, pulse again. It should not be runny, it should be slightly less thick than chocolate frosting.

                Evenly fill the mini muffin tin and tap pan to remove air bubbles.

                Optional: Sprinkle with 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 and let cool for 30 minutes before removing from pan.  Remove gently because the insides are meant to be fudgy.

                Optional to have this be a NO BAKE BROWNIE.  Since there is no raw ingredients, you can individually separate portions and eat the batter plain or cook when you are ready for a hot brownie!

                Roasted Pumpkin

                  Vegan, Gluten Free

                  Happily serves 2

                  ALL ORGANIC INGREDIENTS 

                  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

                    ALL ORGANIC INGREDIENTS 

                    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)

                    Carrot Cake with Vegan Cream frosting (raw-no bake)

                      Vegan, Gluten Free

                      Happily Serves 16

                      ALL ORGANIC INGREDIENTS 

                      VEGAN FROSTING 

                      1 1/4 Cup Cashews

                      1/2 Cup Coconut Cream 

                      2 Tbsp Lemon juice

                      3 Tbsp Maple syrup

                      1 tsp Vanilla extract

                      Soak the cashews in hot water for about an hour.  Drain and rinse.

                      In a food processor add cashews.

                      Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.  

                      Cover and refrigerate to chill.


                      2 Cups finely shredded carrots

                      2 Cups Medjool dates 

                      1 Cup Walnuts

                      1/2 Cup Brazil nuts

                      1 Cup Sweetened Coconut flakes & Pumpkin Seeds

                      2 tsp Vanilla extract

                      1/8 tsp Nutmeg

                      ¼ tsp Himalayan sea salt

                      1 1/4 tsp Cinnamon

                      1/4 tsp Ground Ginger

                      1/2 Cup Coconut Flour 

                      Soak Dates for 1-4 hours.  Remove pits.

                      Chop carrots and set aside.  You can cook the carrots for 7 minutes if you can’t handle as much raw food.

                      In a food processor, blend the dates until a ball forms. 

                      Remove and set aside. 

                      (Tip: a 7 cup processor works best.  Or cut the recipe in half when making as to not overflow the bowl.)

                      Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved. 

                      Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.

                      Transfer mixture to a mixing bowl. 

                      Add coconut flour and stir to combine.  Make sure to do this step by hand to keep the mixture light.

                      Once well combined, set aside.

                      Use coconut oil spray to Prepare a 8×8-baking dish with high edges. 

                      Add the cake mixture, spread and press down evenly.  Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. 

                      Add the frosting, tap out any air bubbles. 

                      Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes. 

                      Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.