Healthy with Jodi

Breakfast

Zucchini Egg Boats

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    Zucchini Egg Boats

    Gluten Free, Grain Free

    Happily serves 2

      

    ALL ORGANIC INGREDIENTS 

    1-2 Eggs

    1 Chicken Sausage 

    1 Green Onion

    Handful Cilantro 

    1 Zucchini 

    1 tsp Minced Garlic or 1 Fresh Garlic clove

    Sea Salt

    Optional: 1 Jalapeño or Hatch green chili

     

    Slice Zucchini Long ways, about 4 strips per serving.  

    Chop the rest of the zucchini for egg mixture.

    Chop cilantro.

    Slice green onion.

    Slice/dice chicken sausage.

    Add to a bowl, stir together with garlic.  

    Add eggs, hand stir all all together.

    Line the muffin tin or cup with zucchini strips. You can cross cross them or lay them next to each other.

    Pour in the egg mixture.

    You can omit the eggs if you are allergic and add 1/2 Cup Vegan Cheese.

    Bake for about 20 mins or until ages are cooked.

    Serve hot.

    Pumpkin Yogurt-Breakfast idea! Or Dessert!

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      Pumpkin Yogurt 

      Vegan, Gluten Free

      Happily serves 2

       

      ALL ORGANIC INGREDIENTS 

      1 8oz Plain Coconut Yogurt (So Delicious brand) 

      1 Cup Pumpkin

      1/2 Cup Applesauce 

      1/4 Cup Pecans or walnuts 

      1/4 tsp Cinnamon 

      1/4 tsp Pumpkin Pie Spice

      Optional: Stevia to taste or 1 tsp Monk Fruit 

       

      Mix all ingredients together and top with pecans or walnuts. 

      Serve immediately, canned Pumpkin doesn’t keep very well after a day. 

      Cashew Almond Collagen Bites

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        Dairy Free, Gluten Free

        Happily serves 8

        ALL ORGANIC INGREDIENTS 

        1/2 Cup Cashews

        16 oz Almond Butter

        1/2 Cup Collagen Powder

        1 Egg 

        1/2 Cup Blonde Coconut Sugar or Monk Fruit 

        Dash of Cinnamon

        1 tsp Sea Salt

        Whole cashews for topping

        Rinse and dry cashews.

        Chop Cashews.

        Add Almond butter, collagen, egg and sugar to a bowl and mix throughly. 

        Add chopped cashews.

        If it’s too sticky, add more collagen.

        Roll into balls, and top with a cashew.

        Bake at 350 for 8 minutes. (I like mine raw)

        National Pina Colada day??? I got you covered!

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          Pina Colada Green Ginger Refresher

          Dairy Free, Gluten Free, Vegan

          Happily Serves 2

           

          1 Tbsp Fresh ginger 

          1-2 TBSP Lemon or lime Juice

          1 Cup Coconut Milk 

          1 1/2 Cup Frozen Pineapple

          1 Small frozen banana (optional)

          2 Cups Spinach

          1/2 Cup water (to thin to desired consistency )

          1/2-1 tsp Cinnamon 

          Stevia or 1 TBSP Raw honey

           

          **Steam Spinach first! Drain off the water and then add to vitamix.  

          Do not eat it raw***

          Add all ingredients to blender and blend on high until completely smooth.  Add water until desired thickness. 

          *Important Notes

          *For spinach (and kale)if it fresh, then quick steam it, drain off the water then add it to the recipe. You can bag the rest and keep it in the freezer, or buy chopped frozen spinach instead.  Do not eat raw spinach or Kale as it is not in the a digestible form, it most likely will cause bloating if raw.  Heat needs to be added to break down the outer cell membrane.  Steam it till it is bright green then quickly remove heat and it’s ready.  about 1-3 mins tops depending on how thick the vein is. 

          Optional banana:

          **If you are watching your sugars/glucose levels, omit the banana and use banana extract if you want the flavor but not extra carbs.  

          Cashew Almond Collagen Bites-Dairy Free!

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            Cashew Almond Collagen Bites

            Dairy Free, Gluten Free

            Happily serves 8

            ALL ORGANIC INGREDIENTS 

            1 Cup Cashews

            1/2 Almond Flour

            1/2 Cup Collagen Powder

            4 Dates

            1/3 Cup Lime Juice 

            Dash of Cinnamon

            1 tsp Sea Salt

            Whole cashews for topping

             

            Pit Dates.  Soak 1-4 hours. Drain.

            Rinse cashews.

            Add everything to the food processor, blend until smooth.  

            If it’s too sticky, add more collagen.

            Roll into balls, and top with a cashew.

            Keep frozen until you are ready to eat them. 

            Coconut Lime Collagen Bites. Refreshing twist to “protein snacks”

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              Coconut Lime Collagen Bites

              Gluten Free, Dairy Free

              Happily serves 12

              ALL ORGANIC INGREDIENTS 

              1 Cup Cashews

              1/2 Almond Flour

              1/3 Cup Collagen Powder

              8 Dates

              1/4 Cup Lime Juice

              1 tsp Himalayan Sea Salt

              1/2 Cup Shredded Coconut

               

              Pit Dates.  Soak 1-4 hours. Drain.

              Soak Raw Cashews 4-8 hours, Rinse and drain.

              Add everything but coconut flakes to the food processor. 

              Blend until smooth.  

              Check consistency, you may need to add some shredded coconut to adhere the dough.  

              Roll into balls, then roll into a bowl of shredded coconut flakes.

              Keep frozen until you are ready to eat them. 

              Almond Joy Butter- Keto friendly

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                Almond Joy Butter

                Keto Friendly (Fat Bomb), Vegan, Gluten Free

                Happily serves 16

                ALL ORGANIC INGREDIENTS 

                2 Cups Unsweetened Coconut Chips

                2 Cups Almonds

                1/2 Cup Raw Cacao

                1-2 tsp Chocolate (or regular) stevia

                1/2 tsp Bakers extract (or vanilla)

                1/2 tsp Himalayan Sea Salt

                1-2 TBSP Coconut oil depending on desired consistency 

                Optional: 1/4 Cup Dark Chocolate (vegan)

                 

                Soak Raw almonds about 12 hours. Rinse and drain.

                Put coconut chips in food processor and bland til it turns to butter. 

                Remove from food processor.

                Blend almonds next.

                Add coconut butter, cacao, salt and vanilla.  Blend well.

                Add chocolate in if preferred at this point since the mixture will be warm from blending.  If not sprinkle on top of each measured out portion. 1-2 TBSP is serving depending on the individual.

                Pumpkin Pie with Coconut Whip-Dairy FREE!!!

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                  Coconut Whip Pumpkin Pie 

                  Vegan, Gluten Free

                  Happily serves 2

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Pumpkin, fresh or canned

                  1/2 Cup Coconut Whip (So Delicious Brand)

                  1/2 tsp Cinnamon

                  1/2 tsp All spice

                  1/4 tsp Sea Salt

                  1 tsp Maple Extract

                  3-5 Drops Stevia or 1-2 TBSP Monk Fruit

                  Optional: 1/4 Cup Pecans or Walnuts

                   

                  Mix all ingredients together and top with Pecans or Walnuts.

                  Hot Pockets Made Healthy! Vegan or add meat, grain free! Gluten Free!!

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                    Zucchini Hot Pocket

                    Gluten Free, Grain Free, Vegan Option

                    Happily serves 2

                    ALL ORGANIC INGREDIENTS 

                    1 Yellow Squash

                    1 Zucchini 

                    2 Green Onions

                    Handful of Parsley

                    Handful of Cilantro (depending on your desired spicy)

                    2 Garlic Cloves

                    2 TBSP Sunflower Oil 

                    Himalayan Sea Salt

                    Optional: 6oz Salmon or tuna fish

                    Cut Garlic, let sit 5 mins at least.

                    Slice 4 pieces of squash and 4 pieces zucchini, and Coarsely dice the rest.

                    Cut green onion.

                    Add all ingredients to food processor.

                    Chop/pulse together. Either keep as a veggie square or add meat.

                    Lay out zucchini/squash and spray with coconut oil and lightly salt.

                    Weave together and add half mixture in each latticed veggie.  

                    Fold together and spray again with coconut oil.

                    Lay in the air fryer or pan if you don’t have a fryer.  You could also grill it.  

                    Air fry about 5 minutes, checking halfway to see if you need to turn it based on how thick your zucchini is.  

                    Serve hot.

                    If you are not confident on your weaving skills 😂😂then you can slice zucchini and lay it in a bowl baking dish and top with mixture and add vegan cheese on top.  Bake about 10 or until Cheese is melted or golden brown.

                    Chocolate Almond Date Cream

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                      Chocolate Almond Date Butter Cream 

                      Gluten Free, Dairy Free, Vegan

                      Happily serves 24

                      ALL ORGANIC INGREDIENTS 

                      1 Cup Soaked Almonds

                      1 Cup Soaked Dates

                      6 TBSP Avocado Oil

                      4 oz Vegan/dairy free cream cheese

                      1-2 tsp Himalayan Sea Salt

                      1/2 tsp cinnamon 

                      4 TBSP Raw Cacao

                      2 TBSP Unsweetened Vanilla Almond Milk

                      1 tsp Vanilla or Maple Extract

                       

                      Soak Dates in water for 1-4 hours.  Remove pits

                      Soak Almonds 12 hours.  

                      Add Almonds to food processor. Blend well.

                      Add Avocado oil, or sunflower oil and almond milk, blend well.

                      Add sea salt, cinnamon, vanilla or maple extract.  Blend again.

                      Add cream cheese and cacao and dates. Blend well until smooth.