Healthy with Jodi

Recipes

Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

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    Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

    And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

    Enjoy…peace be with you!  🕊

     

    Lynsey’s Butter Cookies

    Cream together 1 Cup Butter, 2/3 Cup Sugar

    Beat in 1 egg.

    Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

    Mix all together and chill dough. 

    Keep half the dough in the fridge, work with half the dough at a time.

    Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

    Cooking Tips:

    Don’t check before 8 minutes, don’t wait for the cookie to Brown.

    Completely Cool before frosting.

    Frost and then it’s best eaten frozen.

    Frosting:

    2 Cups Powdered Sugar

    1 tsp Vanilla 

    2 TBSP Butter

    About 1/4 cup Milk

    Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

    Slowly add milk until desired thickness for spreading and decorating. 

    My mom’s Original Cherry Chocolate Cookies

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      Chocolate Cherry Drop Cookies 

      (Organical creator: Terry Lynn)

      Makes 4 dozen

       

      3 1/2 cups Flour

      1 Cup Butter

      2 Cups Sugar

      2 Eggs

      4 oz Dark Chocolate 

      2/3 Cup Buttermilk

      2 tsp Vanilla 

      1 tsp Baking Soda

      1 tsp Sea salt

      2 Cups Drained Cherries

      Use room temp Butter.

      Mix Wet ingredients.

      Melt Chocolate.

      Add Dry ingredients.

      Add Cherries.

      Refrigerate Dough

      Bake 8-10 min on 350

       

      I am taking family favorite recipes and developing a new version for the allergy challenged 🤪 I love the Smells and Tastes of Christmas but cannot indulge in the treats without consequences.  So, I posted my version previously,  but I wanted to give credit to my mother.

      Hopefully you can look at both recipes and see where you can substitute ingredients to adapt to your families needs.

      ENJOY!

      Chocolate Cherry Drop Cookies

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        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.

        Pumpkin Squash Soup-Comfort Food

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          Pumpkin Squash Soup

          Vegan, Gluten Free

          Happily Serves 18

          Food and drink

          ALL ORGANIC INGREDIENTS 

          4 Cups Pumpkin

          32 oz Bone Broth

          1 Zucchini 

          1 Yellow Winter Squash 

          1 Cup Butternut Squash

          1 Cup Almond Milk

          2 TBSP Lemon Juice

          6 TBSP Avocado Oil

          1 TBSP Sea Salt

          1 Garlic Clove or 1TBSP Minced Garlic

          1 Small Yellow Onion

          Handful Parsley

          1/2 TBSP Cumin

          1 tsp All spice

           

          Cut/Mince garlic, let sit 5 minutes.

          Chop/cut all veggies to bite size or smaller pieces.

          Add all ingredients to crock pot, stir to combine.

          Cook on Low for about 2-3 hours or high about 1-2 hours.  

          Tip: opening the lid adds to cook time, try to avoid checking it.

          Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

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            Jodi’s Liminal Pumpkin Pie Bars

            Vegan, Gluten free

            Happily serves 8

             

            ALL ORGANIC INGREDIENTS 

            CRUST

            1 Cup soaked dates 

            2 Cup walnuts

            1/8 teaspoon of Himalayan salt

             

            To make the crust:

            Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

            Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

            FILLING

            2 Cups Pumpkin (fresh or canned purée)

            3/4 Cup Monk Fruit

            1/2 Cup Almond Butter

            2 Egg replacers

            1 tsp Cinnamon 

            2 tsp Allspice or Pumpkin Pie Spice

            1/2 tsp Himalayan Sea Salt

            Preheat oven 325.

            Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

            To make the Filling:

            Combine ingredients and whisk until completely smooth.

            Pour over baked Crust and bake for about 50-60 minutes.

            Cool at Room temperature and then refrigerate.

            Serve with Coconut Whip if desired.

            Cucumber Salsa

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              Vegan, Keto Friendly, Gluten Free 

              Happily serves 6-8

              chili powder detox food ideaFood and drink

              ALL ORGANIC INGREDIENTS 

              3 Cucumbers

              2 Green onions

              2 TBSP Avocado Oil 

              Handful of cilantro 

              Himalayan Sea salt 

              1 Garlic Clove

              Dash Hatch green Chili Powder

              1/2 Cup Lemon juice 

              1 Jalapeño 

              Optional: 1 Avocado

              Blend All Ingredients in the Vitamix except Cucumbers (And optional avocado)

              Add 2 cucumbers.

              Blend until as smooth as desire.

              Add the last cucumber, just pulse in to give a chunky texture.  

              Mix in avocado, cubed or pulse to desired consistency.

                

              Almond Quinoa Collagen Bites

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                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)

                Savory Pumpkin Hummus

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                  Savory Pumpkin Hummus

                  Gluten Free, Vegan

                  Happily Serves 4-6

                   

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Pumpkin

                  2 Cups Garbanzo Beans

                  3 TBSP Lemon Juice

                  4 TBSP Extra Virgin Olive Oil

                  2 tsp Himalayan Sea Salt

                  1 Green Onion

                  1/2 TBSP Minced Garlic

                  1/2 TBSP Minced Onion

                  Optional:

                  Sprinkle of Dried Green Onion on top

                  Dash of Hatch Green Chili flakes

                   

                  Soak and slow cook Beans.  If using canned, rinse well.

                  Combine all ingredients in food processor and blend until smooth.  

                  You can add water to smooth it make it thinner.

                  Sweet Cinnamon Pumpkin Hummus

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                    Vegan, Gluten Free

                    Happily Serves 4-6

                    ALL ORGANIC INGREDIENTS 

                    1 Cup Pumpkin

                    2 Cups Garbanzo Beans

                    3 TBSP Coconut Oil

                    4 oz Vanilla Almond Milk

                    1/2 tsp Sea Salt

                    1 tsp Cinnamon

                    1 tsp All Spice 

                    1 tsp Pumpkin Pie Spice

                    1 tsp Maple extract

                    1 tsp Stevia (or to taste)

                    Soak Garbanzo beans.  If using canned, rinse well.

                    Add all ingredients to the Food Processor blend until smooth.

                    Roasted Red Pepper Soup-Comfort food that’s good for you!

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                      Roasted Red Bell Pepper Soup

                      Vegan, Gluten Free

                      Happily Serves 2-3

                      ALL ORGANIC INGREDIENTS 

                      2 Cups Cauliflower 

                      1 Cup Roasted Red/Orange Bell Peppers

                      2 Cups Almond Milk

                      3 TBSP Avocado oil

                      1/2 TBSP Minced Garlic

                      1/2 TBSP Minced Onion

                      1/2 TBSP Sea Salt

                      1/2 TBSP Smoked Paprika 

                      1/4 Cup Reserved Cauliflower 

                      Optional: 

                      1 Hatch Green Chili (more if you want it spicy)

                      Top with 1/4 Cup Broccoli 

                       

                      Roast Bell peppers in the convention oven for 5 minutes.  

                      Roast Cauliflower in oven for 7 minutes. (Riced is easiest, but not necessary).

                      Roast Broccoli 7 Minutes.

                      Put aside 1/4 Cup Cauliflower and 1/4 Cup Roasted Broccoli 

                      Put all ingredients except the broccoli and 1/4 cup riced Cauliflower.  Blend on high until smooth.

                      Add extra riced Cauliflower and broccoli for texture.

                      Add or omit Green Chili depending on spice.  

                      Run on VitaMix for 7 minutes and it will heat to just below 118 degrees.  

                      OR Blend in food processor of blender/vitamix and transfer to Stop top and heat til warm enough to eat, not to boiling as to not destroy nutrients.