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.


    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.

      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


            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


              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


                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.

                Chocolate Sunflower bites

                  Vegan, Gluten Free

                  Happily serves 8

                  ALL ORGANIC INGREDIENTS 

                  1/2 Cup Soaked Dates

                  1 Cup Chocolate Sunflower butter

                  1/4 Cup Coconut Oil

                  1-2 TBSP Coconut Butter

                  1 TBSP Gelatin or Collagen 

                  Place dates in a bowl of distilled water and soak for 1-4 hours.  

                  Drain and remove seeds.

                  Add dates, coconut oil, and Chocolate Sunflower butter in food processor and blend well. 

                  Add Collagen/gelatin.  Add another tbsp if you feel it’s too wet.

                  Chop/pulse in coco butter.

                  Scoop into mini muffin tin or small 2oz containers.  

                  You can store them in the fridge.  They will get soft in the heat due to the coconut oil content

                  Pumpkin Chiffon Pie

                    (Adapted from the Hatch Family Recipe)

                    Gluten Free

                    Happily makes 12 square bars or 1 pie

                    I had a client tell me his mom makes the BEST Pumpkin pie EVER!  So naturally, I had to try it.  But of course…make it so I could eat it as well 🤣

                    So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!

                    ALL ORGANIC INGREDIENTS 

                    Prepare your favorite pie crust.  She uses a store bough version, I wanted a dairy free, gluten free crust, so…

                    MINE is:


                    1/2 Cup Soaked Dates

                    2 TBSP Coconut oil, softened.

                    1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.

                    1/8 tsp Sea Salt.

                    Soak the dates for 1-4 hours.  Remove the pits.

                    Mix in the food processor until blended well.

                    Scoop into a pie plate or bar pan.  Press the mixture together until it is uniform on the bottom of the pan.  No baking required!!!


                    1 large package Organic Instant Vanilla Pudding Mix. 

                    2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).

                    2 tsp Pumpkin Pie Spice

                    Beat well together and let sit 2-3 minutes.

                    Stir in:

                    1 16oz Pumpkin Purée 

                    Fold in:

                     8oz Coconut Cool Whip (SODelicious Brand)

                    Pour into your prepared crust.  Chill for an hour at least.

                    Chocolate Vegan Banana Bread

                      Portion control

                      Vegan, Gluten Free

                      Happily serves 10

                      ALL ORGANIC INGREDIENTS 

                      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.