Healthy with Jodi

Jenny’s Sangria

    What do you do for your Dear friend who loves sangria AND it’s her birthday? You create her a new recipe with a twist and add her favorite Liquor, Malibu. Normally in sangria you would you would typically use a brandy, but Jenny is anything but typical and deserves her own special version! Delicious!!!

    Happily serves: Depends on which friends you invite over!

    Naturally gluten free and dairy free!

    15oz Red Wine

    3/4 Cup Malibu

    1 can Trader Joe’s Strawberry Rhubarb soda

    3 oz Swoon Simple Syrup

    1/4 Cup Monk Fruit

    1 bag frozen Red cherries.

    Mix, chill and enjoy!

    Pecan Butter

      Vegan, Gluten Free

      Happily Serves 24 (2 TBSP is a serving)


      3 Cups Pecans

      1/2 Cup Coconut oil

      1 tsp sea salt

      1/2 tsp Cinnamon 

      1/2-1 tsp Powdered Stevia

      Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.

      Drain and rinse the nuts in a strainer.  Add to clean distilled water and repeat for 12 more hours.

      Rinse and pat dry before placing on the dehydrator. 

      I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.

      Add pecans to the food processor and blend well. 

      Then add remaining ingredients and blend to desired consistency.  

      You can add whole pecans and pulse in if you want a crunchy consistency.  

      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. 

        Cherry Cobbler

          Gluten Free

          Happily Serves 8



          4 Cup Cherries

          1/2 cup Coconut Sugar or Monk Fruit

          2 tsp Cinnamon

          1/3 Cup Quinoa flour

          1 TBSP Cornstarch


          1 Cup Monk Fruit

          1 1/2 TBSP Cinnamon

          1 tsp Pumpkin pie spice

          3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)

          2/3 Cup Quinoa

          2/3 Cup Hemp seeds

          1 Cup Walnuts or Pecans

          3/4 Cup Butter 

          Preheat oven to 375F

          Spray a 9×13 pan with coconut oil.

          Mix filling ingredients and place into baking dish.

          In another bowl, mix together crumble ingredients except the butter.

          Add the butter and mix with a fork, pressing the butter in to the dry mixture.

          The mixture will begin to come together but still crumbly.

          Add Crumble mix on top of filling mixture.

          Bake about 45 minutes. 

          Top will be golden, fruit will be bubbling.

          Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!

          Peanut Butter Hemp Seed cookies

            Hemp Seed Cookies

            Gluten Free, Dairy free

            Happily serves 15


            16oz Sunflower or Peanut Butter

            1 Egg

            3/4 Cup Monk Fruit

            1/4 Cup Hemp Seed


            1/4 Cup Quinoa 

            Mix egg and sugar (monk fruit) together.

            Add the nut butter and mix well.

            Add hemp seed and  optional quinoa, mix well.  I use a fork.

            Roll into balls, smash with a fork and bake on 350 for 8 minutes.

            Vegan Carrot Cake

              Vegan, Gluten Free

              Happily serves 12


              1 Cup Grated Carrots

              3/4 Cup Coconut Brown sugar

              1/3 Cup Monk Fruit 

              1/2 Cup Sunflower Oil 

              1/2 Cup Coconut Milk 

              2 tsp Apple Cider Vinegar

              1 tsp Vanilla Extract

              2 tsp Lemon Juice 

              1 Cup All-purpose Gluten Free Flour

              1/2 Cup Almond Flour

              2 tsp Baking Powder

              1/2 tsp Baking Soda

              1 1/2 tsp Ground cinnamon

              1/2 tsp Ground Ginger

              1/4 tsp ground Nutmeg

              1/4 tsp Sea Salt

              Preheat oven 350.  Grease and flour a loaf pan.

              Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

              In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

              Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

              Be careful not to over-beat the batter, that can make the cake tough.

              Fold in grated carrots until well combined.

              Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

              Let the cake cool in the tin for about 20 minutes.

              Cool completely before frosting.

              Cream Cheese Frosting 

              1 Tub Coconut cool whip

              8 oz Vegan Cream Cheese

              1 TBSP Lemon Juice

              2 TBSP Monk fruit or Swerve

              1/2 tsp Cinnamon 

              Add all ingredients to food processor and blend well.  

              Spread over Cooled cake.

              Mini Churros

                Gluten Free

                Happily serves 15


                1/3 Cup Coconut sugar

                1/3 Cup Butter or Ghee

                1 tsp Cinnamon powder

                1 Cup Coconut Milk

                1 tsp Baking powder

                1 Cup Gluten-free baking flour 

                Melt Butter, transfer to a bowl.

                Then add in the sugar, coconut milk and cinnamon powder and stir.

                Add in the flour and the baking powder and stir it well.

                Spray the Mini Muffin pan with coconut or avocado oil.

                Fill about 3/4 full.

                Bake on 375 for about 12 minutes.

                Cool 5 minutes or so before coating.


                1/4 Cup Butter, melted

                1 /2 Cup Monk Fruit

                1 tsp Ground cinnamon

                Coating the Churros:

                Melt butter, transfer to separate bowl.

                In a separate bowl, mix together sugar with the cinnamon. 

                Remove the churro bites from the pan.  Dip each bite in the melted butter, and roll in the sugar-cinnamon mixture.

                Vegan Coconut Cake

                  Vegan, Gluten Free

                  Happily serves 12

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Vegan Butter (OR Ghee, softened)

                  2 Cups Monk Fruit

                  2 Cups Coconut Cream

                  2 TBSP Coconut Vinegar or Apple Cider Vinegar

                  1 tsp Vanilla Extract

                  3 Cups all-purpose Gluten free flour

                  2 tsp Baking powder

                  1 tsp Baking soda

                  Preheat oven to 350F° degrees. 

                  Grease and flour two round 9-inch pans.

                  Use a mixer to cream together softened vegan butter, monk fruit, coconut cream, vinegar, and vanilla. Blend well for about 5 minutes.

                  In a separate bowl, mix together the flour, baking powder and baking soda. 

                  Add flour to creamed mixture, beating until just mixed.

                  Divide batter equally among prepared pans. 

                  Tap the pan several times on the counter to release air bubbles so you have more of a level cake.

                  Bake for 25 to 30 minutes or until toothpick comes out clean. 

                  Cool in pans for 10 minutes. 

                  Invert cakes onto cooling racks, cool Completely

                  Top with Coconut Cool Whip to keep it light.

                  Fudgy Bean Brownies

                    Aduki or Black Bean Brownies

                    Gluten Free, Dairy Free

                    Happily serves 24

                    ALL ORGANIC INGREDIENTS 

                    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

                      ALL ORGANIC INGREDIENTS 

                      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