Healthy with Jodi

Recipes

Jodi’s Fudgy Black Bean Brownies! Dairy free! Grain/Gluten Free!

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Jodi’s Fudgy Black Bean Brownies
Grain/Gluten free, Dairy free, Vegan
Happily serves 12-15

ALL ORGANIC INGREDIENTS

1 Egg Replacer (or 1 egg)
2 Cups Cooked Black beans
One Avocado (or 1/2-3/4 Cup coconut oil)
1 TBSP Vanilla extract
1/2 Cup Coconut sugar
2/3 Cup Raw Cacao or Carob
1/4 tsp Baking soda
1/4 tsp Baking powder
Optional: 1/2 cup dairy free chocolate chips

Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
Add the Cacao, baking soda, baking powder and mix again until smooth.

Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
Cool completely.

Tips:
The food processor is best, blends and hides the consistency of the beans.
Brownies are best cold.
Can be stored in the fridge or frozen.
Also tastes good raw, no need to bake if you are in a hurry.

Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

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Black Tahini Beet Dip
Vegan, Gluten Free
Happily Serves 2

ALL ORGANIC INGREDIENTS

2 Cooked Beets
¼ Cup Black Tahini
2 TBSP Lemon juice
2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
½ tsp Himalayan Sea salt
1-3 TBSP water

Wash, peel and bake Beets, or buy baby beets already prepared.
Add Black tahini, lemon juice, maple butter,and salt to the food processor.
Blend until smooth.
Add water in 1 Tbsp. increments until desired consistency is achieved.

Creamy Coconut Garlic Quinoa & Beans

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Creamy Coconut Garlic Quinoa and Beans
Gluten Free, Dairy Free, Vegan
Happily serves 3-4

ALL ORGANIC INGREDIENTS
1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
2 TBSP Avocado Oil
1 Cup Coconut Cream
½ Cup Chicken Bone Broth
1 tsp Garlic
2 tsp Italian seasoning
½ Cup Vegan Cheese
1 Cup Green Beans
1 Cup Kidney Beans

Press or cut garlic, let sit 5 minutes.
Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
In a skillet heat Avocado oil and sauté the green beans, kidney beans.
In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
Add the Kidney Beans and green beans.

Serve over zucchini pasta if desired.

Creamy Coconut Garlic Chicken

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Creamy Coconut Garlic Chicken
Gluten Free, Dairy Free
Happily serves 4-6

ALL ORGANIC INGREDIENTS
1½ Pounds Chicken breasts or thighs
2 TBSP Avocado or Coconut Oil
1 Cup Coconut Cream
½ Cup Chicken Bone Broth
1 tsp Garlic
1 tsp Italian seasoning
½ Cup Vegan Cheese
1 Cup Swiss Chard

Thinly slice chicken.
Press or cut garlic, let sit 5 minutes.
In a cast iron skillet, add Avocado oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
Remove chicken and set aside.
Add the Coconut cream, Bone broth, garlic, italian seasoning, and cheese.
Whisk over medium high heat until it starts to thicken.
Add the Swiss chard and let it simmer until it starts to wilt.
Add the chicken in and stir.
Serve over zucchini pasta or with a side of veggies.


Air Fried Spring Rolls

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Air Fried Spring Rolls
Vegan, Gluten Free
Happily serves 4


ALL ORGANIC INGREDIENTS
8 Spring wrappers
2 Cups mixed veggies (broccoli, cabbage, onions)
2 TBSP Coconut aminos
Avocado oil Spray
Sea Salt
1/4 Cup water (for Rice paper)
Optional: Can add shredded chicken or turkey.

Chop/Slice veggies. Stir fry or steam veggies about 3-5 minutes in a cast iron skillet.
Add Coconut Aminos.
Follow Rice paper wrap instructions
Lay out one rice roll paper and spoon some mixture onto the paper. Veggies and or meat should be warmed/cooked.
Fold in the sides and roll up.
Spray the spring rolls with avocado oil spray and place in the air fryer basket. Do not let the rolls touch each other.
Air Fry at 375 for about 5-8 minutes.

Maple Butter Air Fried Carrots

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Maple Butter Air Fried Carrots
Gluten Free, Vegan
Happily Serves 4-6

ALL ORGANIC INGREDIENTS
3 Cups Rainbow Carrots
1 TBSP Coconut Oil
1 TBSP Maple Butter
Himalayan Sea Salt to taste
Optional: Cinnamon

Slice or dice carrots.
Mix carrots, maple butter and the melted coconut oil.
Make sure carrots are coated well.
Season with Himalayan Sea salt
Sprinkle with Cinnamon if desired
Cook in the Airfryer on 300 degrees for 7minutes.
Serve hot.

Quinoa Broccoli “Rice” Bowl-Gluten Free! Meatless meal idea.

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Quinoa Broccoli “Rice” Bowl
Vegan, Gluten Free
Happily serves 2

ALL ORGANIC INGREDIENTS

1 Cup Rinsed Quinoa
1 Cup Bone Broth
1 Cup Broccoli Rice
1 TBSP Avocado Oil
1 TBSP Lemon Juice
2 Garlic Cloves
1 tsp minced onion or 1/4 cup yellow onion
1 tsp Himalayan Sea Salt

Rinse and drain Quinoa.
Heat Bone broth and add quinoa. Slow simmer about 10-15 minutes depending on how crunchy you prefer.
Steam Broccoli 3-5 minutes.
Add Avocado oil, lemon juice and spices together with the broccoli and quinoa.

Add extra Veggies for more fiber or use as filling for a stuffed Bell pepper.

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.

Broccoli Cakes

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Broccoli Cakes
Gluten Free, Vegan option
Happily serves 10

ALL ORGANIC INGREDIENTS

2 Cups Broccoli
2 Cups Spinach
1/2 cup Yellow Onion
1 Cup ground Almonds
2 Garlic Cloves
2-3 TBSP Lemon Juice
2 Eggs  (or Flax egg substitute: 1 tbsp ground flax added to 3 tbsp water for each egg)
1 TBSP Coconut Oil
Himalayan Sea Salt and Pepper to taste
Optional: 1 tsp Chili power or red pepper flakes.

Cut or press Garlic, let sit 5-10 mins.
Chop Broccoli in the food processor then add spinach, onion, ground almonds, garlic, and lemon juice.
Whisk in one egg then blend again.
If your mixture is too wet, then add more ground almonds. If it’s too dry, whisk in another egg.
Your batter should be not too runny, it should hold shape without falling apart.
Add your salt and pepper, while heating up 1 TBSP coconut oil in your pan.
Fry them a couple minutes and add to your baking pan or Air Fry it.

Bake at 400 for about 12-15 minutes, keep watch so they don’t burn.