Healthy with Jodi

Breakfast

Creamy Dreamy Chocolate Breakfast Hummus

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    Chocolate Breakfast Hummus

    Dairy Free, Gluten Free, Vegan

    Happily serves 2

    ALL ORGANIC INGREDIENTS 

    1 Cup Garbanzo Beans

    1/3 Cup Full Fat Coconut Milk

    1 tsp Cinnamon 

    1 tsp Sea Salt

    1/4 Cup Chocolate Nut Butter

    Stevia or Monk Fruit to desired Sweetness

     

    Rinse and drain chick peas if you aren’t cooking them yourself.  

    Any nut butter will be ok, you can use plain sunflower or peanut butter and add 1/4 cup raw cacao to make it Chocolate flavored.

    Add all ingredients to Food Processor and blend well.  

    You can start with a 1/4 Cup Coconut milk and add more to desired consistency.

    Cheesy Zucchini Egg Cups

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      Cheesy Zucchini Egg Cups
      Gluten Free, Paleo
      Happily Serves 2

      ALL ORGANIC INGREDIENTS

      1 Yellow Squash
      1 Zucchini
      4 Eggs
      1/4 Cup Green Onions
      1/4 Red Onions
      1 Garlic clove
      Himalayan Sea Salt
      Cracked Black Pepper
      1/2 Cup Vegan Cheese
      Optional: Red Pepper Flakes

      Press garlic clove, let sit 5 minutes.
      Chop onions and Cilantro.
      Slice zucchini/squash in desired thickness.
      Spray Stoneware pan with coconut or avocado oil.
      Line cups with zucchini, sprinkle with sea salt.
      Mix eggs & veggies and pour into cups.
      Optional to top with red pepper flakes and cheese.
      Bake at 400 for 25-30 minutes.

      Mint Mojito-Virgin! Thyroid stimulating and energy replacement drink

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        Thyroid stimulating Virgin Mint Mojito
        Gluten Free, Dairy Free, NON-alcoholic
        Happily Serves 4

        ALL ORGANIC INGREDIENTS

        1/2 Cup Lime Juice
        32 oz Coconut Water
        1 Bunch Mint leaves
        1/2 tsp ground ginger
        Stevia to taste

        Blend all ingredients together, including mint leaves.
        Drink 8 oz first thing in the Morning or after exercise or Sauna Treatment.

        Tzatziki Dip-Dairy Free, same great taste!

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          Tzatziki Dip 
          Vegan, Gluten Free
          Happily serves 2

          ALL ORGANIC INGREDIENTS

          8 oz Plain Coconut yogurt
          1 TBSP Hemp Seed oil
          1 TBSP Lemon juice
          1-2 garlic cloves
          1-2 TBSP Minced onion
          1 TBSP Dill
          2 TBSP Chives
          1 cucumber

          Cut or mince garlic, let sit 5-10 before eating.

          Dice Cucumber into small pieces.
          Mix all ingredients together, no blender needed!
          Enjoy as a dipping sauce with veggies or spread for lettuce wraps or by itself.

          Snickerdoodle Protein Bites

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            No bake

            Vegan, Gluten Free , Paleo
            Happily serves 12

            ALL ORGANIC INGREDIENTS
            1 1/2 Cups Gluten free flour or Quinoa flour
            1/4 Cup Paleo flour or almond flour
            1 Scoop Collagen Powder
            2 TBSP Raw Cacao
            1 tsp Cinnamon
            1/4 Cup Blonde coconut sugar or Monk Fruit
            1/4 Cup Nut butter
            1/4 cup Coconut nectar OR maple syrup OR honey
            1 TBSP Coconut milk
            1 TBSP Cinnamon
            1 TBSP Coconut sugar or a stevia

            Combine the flours, sugar, cinnamon, collagen powder and mix well.
            Melt your nut butter with coconut nectar until combined.
            Pour the wet mixture into the dry mixture and mix well.
            If batter is crumbly, add coconut milk one tablespoon at a time until a thick, formable batter forms.
            Roll into small balls and set aside.
            In a small bowl, combine the cinnamon and sweetener and mix well.
            Gently roll each ball in it and refrigerate for 10 minutes, or until firm.

            Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

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              Carrot Cake Protein Bites
              Dairy Free, Gluten Free
              Happily serves 10-12

              ALL ORGANIC INGREDIENTS

              1 Cup Almond flour
              2 TBSP Coconut flour
              1/4 Cup Bone broth collagen powder
              ½ tsp Baking soda
              2 tsp Cinnamon
              1–2 tsp Powdered Ginger
              2 Eggs
              ⅓ Cup Coconut oil
              ⅓ Cup Maple syrup
              2 tsp Vanilla
              ½ Cup grated carrots

              Preheat oven to 350 F.
              Add and mix all the ingredients, except the carrots, until well combined.
              Allow mixture to sit for 5 minutes before folding in the carrots.
              Add mixture to a lined or oiled muffin pan.
              Bake for 18–20 minutes.

              IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

              Tip:
              Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

              Fennel & Beet Salad…Great for digestion and easy on the stomach. Excellent source of potassium

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                Fennel & Beet Salad
                Vegan, Gluten Free, Grain Free
                Happily serves 2

                ALL ORGANIC INGREDIENTS

                1 Air fried Fennel Bulb
                4 Baby Beets
                1/2 tsp Cinnamon
                1/2 tsp Chinese 5 Spice
                1/4 Lemon Juice
                1/8 tsp Maple Extract
                3-5 drops Stevia
                Sea Salt
                2 TBSP Hemp Seeds
                1 tsp Ground Fennel Seed

                Wash and slice Fennel.
                Air fry or bake the bulb except the top herbs for about 7-9 minutes.
                Mix Lemon juice and spices together. I grind my fennel seeds in the coffee grinder.
                Add diced Baby beets and stir together.
                Add Herb “grass” tops of the fennel to the Fryer for about a minute.
                Remove from heat, add ingredients together and top with Hemp seeds.

                Chill to serve or eat immediately as it will lose heat quick.

                Macadamia Nut Coconut Cream Collagen Bites

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                  Coconut Cream Macadamia Nut Collagen Protein Bite
                  Gluten Free, Dairy Free, Vegan Option
                  Happily Serves 8-10

                  ALL ORGANIC INGREDIENTS
                  1 Cup Coconut butter
                  1⁄2 Cup raw Honey (you can use Maple syrup if vegan)
                  1 tsp Vanilla extract
                  1⁄8 tsp Himalayan sea salt
                  1⁄2 Cup Macadamia nuts (or any nut)
                  4 Scoops Bone Broth Protein Powder (or collagen)
                  ** You can add 3 TBSP water for consistency

                  Whisk together coconut butter, honey, vanilla and sea salt.
                  Add protein powder and combine remaining ingredients
                  Pour into a greased loaf pan.
                  Refrigerate 1–2 hours

                  Whisk room temp/melted coconut butter, honey, vanilla and sea salt together.
                  Stir in the bone broth powder or collagen.
                  Add chopped macadamia nuts and water.
                  Pour into the greased loaf pan. You can also use parchment paper instead of greased pan.
                  Refrigerate and let it chill for 1-2 hours.
                  Once it’s firm, cut into 10 pieces.

                  Tip:
                  Soak and dry your nuts before assembly for easier digestion.
                  You can use any of your favorite nuts to give variety to your meal plan.

                  Sweet Potato Fudge! Just in time for the holidays! Low sugar goodies keep with your traditions and keep your blood sugar in check!

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                    Sweet Potato Fudge
                    Vegan, Gluten Free, Grain free, Refined Sugar free

                    Happily Serves 6

                    ALL ORGANIC INGREDIENTS

                    1/3 Cup cooked Sweet Potatoes
                    2/3 Cup Sunflower butter
                    1/4 tsp Maple extract and stevia
                    2 tsp Pumpkin pie spice
                    1/8 tsp Himalayan Sea salt

                    Heat ingredients on the stove until combined. Place in mini muffin tin or bar pan and freeze for 1-2 hours.
                    Keeps best in fridge or freezer.

                     

                    Pumpkin Peanut Butter Fudge! ‘Tis the season for pumpkin…healthy options for that sweet tooth!

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                      Pumpkin Peanut Butter Fudge 
                      Vegan, Gluten Free, Grain free
                      Happily serves 6

                      ALL ORGANIC INGREDIENTS

                      1/3 Cup Pumpkin Puree (fresh or canned)
                      1/2 Cup Crunchy Peanut butter
                      2 TBSP Almond butter
                      2 TBSP Blackstrap molasses 
                      2 tsp Pumpkin pie spice
                      1/8 tsp Himalayan Sea salt

                      Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.