Healthy with Jodi

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!

    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 Vegan Banana Bread

        Portion control

        Vegan, Gluten Free

        Happily serves 10


        4 Ripe Bananas

        3/4 Cup Coconut Brown sugar

        1/4 cup Monk Fruit

        1/2 Cup Coconut oil (room temp)

        1 TBSP Apple cider vinegar

        1/4 cup Applesauce

        2 tsp Vanilla extract

        1/4 Cup Almond milk 

        1 1/2 Cups Gluten Free flour

        1/2 Cup Cacao powder

        1 tsp Baking powder

        1 tsp Baking soda

        1/4 tsp Sea alt 

        1/2 Cup Vegan Chocolate Chips

        Preheat oven to 375 degrees. 

        Grease bread pan with spray coconut or avocado oil.

        Peel bananas and mash well with a fork.  No large chunks should remain.

        Add in the sugars, melted coconut oil, apple cider vinegar, applesauce, and vanilla, and nut milk. Whisk together.

        Mix the flour, baking powder, baking soda, cocoa powder, and sea salt.
        Fold until most the flour has been incorporated. 
        Fold in chocolate chips or save and top w/chocolate chips.

        Pour into greased bread pan, tap gently to ensure it’s evenly leveled. 

        Bake for 45-55 minutes.  A toothpick should come out clean. 

        Remove and let cool for 15 minutes in pan. 

        Carefully remove and completely cool on a cooling rack.

        Chocolate Avocado Coconut Cream Mousse

          Vegan, Gluten Free

          Happily serves 2


          One Avocado 

          1/4 Cup Coconut Cream

          1/4 Cup Coconut Milk

          1/4 Cup Raw Cacao Powder

          1/8 Cup Monk Fruit

          1/8 tsp Sea Salt

          Optional: Mint leaves or stevia 1/8 cup chocolate chips 

          Add ingredients to food processor and blend until smooth. 

          Add mint leaves if you desire.  

          Add the seed to the container if you have leftovers to help with freshness. 

          Fudgy Bean Brownies

            Aduki or Black Bean Brownies

            Gluten Free, Dairy Free

            Happily serves 24


            1 1/2 Cups Aduki or Black beans 

            1/4 Cup Raw Cacao Powder

            1/4 Coconut Sugar or Monk Fruit

            1/4 Cup Raw Honey

            1/3 Cup Coconut Oil

            2 Eggs or Egg replaces

            1/4 tsp Himalayan Sea Salt

            1/2 tsp baking powder

            1 tsp Vanilla Extract 


            1/2 Cup Dairy Free Chocolate chips

            Preheat Oven to 350.

            Grease 8×8 pan. I use coconut oil or avocado oil spray.

            Cook beans (I do it in a crock pot for 8-10 hours on low.  You can also use an insta pot) or if you are using from a can, rinse and drain well.

            Mix beans, coconut sugar, honey and room temp coconut oil in the food processor.

            Add Cacao, sea salt, baking powder and vanilla, blend well.

            Add eggs or egg replacer and blend well.

            Stir in chocolate chips by hand.

            Spread in your greased pan (I like my stoneware) and top with extra chips if you want.

            Bake 25-30 Minutes.  

            Let cool.  These taste great chilled as well! 

            Oatmeal Banana Nutbutter Bites

              Gluten Free, Vegan

              Happily serves 18


              2 Cups Oats

              2 Ripe bananas

              1/2 Cup Nut Butter

              1 TBSP Maple Syrup

              1 tsp Sea Salt

              1/2 tsp Vanilla or Almond Extract


              1/4 Cup Dairy Free Chocolate chips

              Pre-heat oven to 350 F.

              Smash bananas with a fork until they form a paste.

              Add the rest of the ingredients to a bowl and mix together well.

              Spoon into a mini muffin tin and bake for 15 minutes.  

              They should be firm and slightly brown when done

              Oatmeal Quinoa Peanut Butter Bites

                Gluten Free, Vegan

                Happily serves 16


                1 Cup Dates

                1/2 Cup quinoa 

                1 Cup Oats

                1/4 Cup Crunchy Peanut Butter 

                2 TBSP Coconut Oil

                1 tsp Sea Salt

                Soak Dates 1-4 hours.  Drain Water, Remove pits.

                Pulse Oats and quinoa in a food processor.

                Add dates, sea salt and Peanut butter, pulse together. 

                Turn on and add melted Coconut oil as it is blending.

                Roll into balls. Press into a mini muffin tin. 

                Macadamia Coconut Balls (RAW)

                  Dairy Free, Gluten Free, Keto Friendly

                  Happily Serves 9

                  2 Cups Macadamia Nuts

                  ALL ORGANIC INGREDIENTS 

                  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.

                  Sweet spicy beet salsa

                    Vegan, Gluten Free

                    Happily serves 4

                    ALL ORGANIC INGREDIENTS 

                    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

                    Sweet Potato Bowls

                      Gluten Free, Dairy Free

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS 

                      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