Healthy with Jodi

Breakfast

Breakfast Banana Oatmeal Bars

by

    Breakfast Oatmeal Bars

    Dairy free, Gluten Free

    Happily serves 24

    chocolate chips coconut oil dark chocolate chips   chocolate chips  coconut oil

    ALL ORGANIC INGREDIENTS

    2 Medium Ripe Bananas

    2 Flax eggs or egg replacer

    1/2 Cup Almond Butter

    2 TBSP Coconut oil (room temp)

    1 tsp Vanilla Extract

    3 TBSP Honey

    1 1/2 Cup Gluten-free Oats

    1/2 cup Oat flour (can sub Quinoa Flour)

    1/2 cup Almond meal

    1/2 tsp Baking powder

    1/2 tsp Baking soda

    1 dash Sea Salt

    Optional:

    3 Tbsp Raw walnuts (or 3 TBSP Raisins)

    1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)

     

    Preheat oven to 350 degrees

    RECIPE for egg replacer: per one egg

    1 TBSP Flax seed, 3 TBSP Water.  Mix and let rest for about 5 minutes.

     

    Combine “egg” and mash in the bananas until well combined.

    Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.

    Add oats, almond meal and oat flour and mix well.

    Optional to add chocolate chips and walnuts/raisins and stir until well combined.

    Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan.  Cookies won’t expand much.

    Bake for 15-17 minutes or until slightly golden brown.

    Cool in the baking pan on a cooling rack.

    Avocado Mousse w/fresh mint

    by

      Vegan, Gluten free

      Happily serves 2

       Drinks

      ALL ORGANIC INGREDIENTS

      1 Avocado

      1/4 Cup Raw Cacao Powder

      1/4 Cup Coconut cream or milk (can sub almond or hemp milk)

      1 TBSP Monk fruit

      Fresh mint Leaves

      dash sea salt

      Optional:

      1 tsp vanilla

      Top with mint

      Add ingredients to the food processor.

      Add more milk if you like a thinner consistency.

      Chill and enjoy.  You can put it in the freezer for about 25-30 minutes for a frosty treat.

      Egg facts-did you know….?

      by

        Can we all agree our food supply is going downhill fast if we don’t take action?  Can I suggest getting to know your FARMER instead of your DOCTOR?

        When you are preparing eggs this Easter Season, here are some facts to consider…Look up My JLDFIT YouTube channel and search Egg facts

        And here is a simple recipe if you want a new twist on eggs

        Green Eggs minus Ham

        Dairy Free, Gluten Free,  Keto Friendly

        Happily serves 3

        ALL ORGANIC INGREDIENTS

        6 hard boiled eggs, cooled and peeled

        2 avocados

        ¼ Cup cilantro, finely chopped

        1 TBSP green onions finely chopped

        1-2 TBSP lime or lemon juice

        ½ tsp Himalayan Sea Salt

        1 tsp Red pepper flakes

        Chili powder and/or paprika

        Cut eggs in half and remove yolks

        Smash yolks and avocados together

        Stir in cilantro, chives, lime/lemon juice, salt, and red pepper flakes

        Spoon into egg white shells

        Sprinkle with chili powder and/or paprika

        Chill until serving

        Cauliflower Sage Hashbrowns

        by

          C

          • Avocado oil
          • black pepper
          • Egg substitutes

          Dairy Free, Gluten Free

          Happily Serves 4

          ALL ORGANIC INGREDIENTS 

          1 Head of Cauliflower or 2 Cups Cauliflower Rike

          1 Egg or egg replacer

          ¾ Cup Shredded Cheddar Cheese (I used So Delicious Brand)

          ¼ tsp Garlic Powder

          ½ tsp Salt

          1/8 tsp Sage

          Optional:

          1/8 tsp White Pepper

          If you are using an egg replacer:

          Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

          Grate Cauliflower or use Cauliflower rice.

          Steam for 5-7 minutes or place in Airfryer for about 5 minutes.

          Place in Paper Towel or Cheesecloth to Remove Excess Water

          Add all Ingredients in bowl, mix well.

          Spray coconut or avocado oil on a backing sheet or square bar pan.

          Form into rectangle shape and place on baking sheet of choice.

          Bake on 400° for about 15 minutes.  

          For extra crispy add to air fryer for up to 5 more minutes, or keep in oven and turn on broiler for 5 minutes. 

          Cherry Cream Cheese Dip

          by

            • Cherry Extract
            • Food and drink
            • food processor

            Vegan, Gluten Free

            Happily Serves 4-6

            ALL ORGANIC INGREDIENTS 

            2 Cups Cherries (not maraschino) 

            1 Cup Butter Beans

            2 TBSP Sunflower Oil (can Sub Coconut oil)

            3 TBSP Lemon Juice 

            8 oz Almond Cream Cheese

            1 tsp Cinnamon 

            1-2 tsp Sea Salt

            1/4-1/2 Cup Monk Fruit 

            Optional:

            You can add Cherry Extract if you desire a stronger cherry flavor.

            Rinse beans well if you are not soaking them yourself.

            Add all ingredients to food processor and blend well.

            I used dairy free cream cheese, Almond cream cheese.

            I used Frozen Cherries, defrosted before using.  I used the juice as well. 

            1/2 Cup is a serving.  Best if eaten for Breakfast!

            Chocolate Peanut Butter Breakfast Hummus

            by

              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

              Chocolate Chai Seed Pudding

              by

                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.  

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

                by

                  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.

                  Chocolate Cherry Drop Cookies

                  by

                    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.

                    Almond Quinoa Collagen Bites

                    by

                      Almond Quinoa Collagen Bites

                      Dairy Free, Gluten Free

                      Happily Serves 18-24

                       

                      ALL ORGANIC INGREDIENTS 

                      16 oz Almond Butter

                      6 TBSP Collagen (beef bovine)

                      1/2 Cup Monk Fruit

                      1 tsp Sea Salt

                      1 tsp Cinnamon 

                      2 TBSP Flax eggs 

                      1/2 Cup Sprouted Quinoa 

                       

                      Rinse Quinoa, dry well.

                      Mix flax and water, let sit about 5 minutes (1 TBSP Ground flax plus 2 TBSP Water equals 1 egg).

                      Mix all ingredients together and divide in mini muffin tin or roll into ball.  

                      You can bake for about 8 minutes on 375 or eat raw.  (I personally don’t bake mine)