Healthy with Jodi

Recipes

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.

Peppermint White Russian Cocktail-Dairy Free!!

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Peppermint White Russian Cocktail
Dairy Free, Gluten free
Happily serves 2

1/2 cup Kahlúa coffee liqueur
1/4 cup Peppermint flavored vodka (2 oz)
1/2 cup Coconut Cream or coconut egg nog
6-8 Ice cubes

Top of Glass:
1/8 cup vanilla frosting
1/4 cup peppermint candy bits

Apply a thin layer of vanilla frosting around the rims of both glasses.
Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes.

In a cocktail shaker, add the Kahlúa, vodka and coconut cream.
Shake it!
Pour into the peppermint-rimmed serving glasses filled with ice.

Cashew Cream

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Cashew Cream
Vegan, Dairy Free, Gluten Free
Happily makes about 3 cups

ALL ORGANIC INGREDIENTS

2 Cups Raw Cashews
1 1/2 Cups water

Soak nuts in water for about 4 hours. Add 1 tsp Sea Salt to the water.
Drain water and rinse nuts in strainer.
Add water about 1 inch below the top of the cashews.
Blend cashews in a food processor, begin on low to break up the nuts.
Slowly increase the speed to high and purée until smooth.

Add additional water to achieve desired consistency and texture.
Enjoy within 4 days.

Spicy Turkey Cranberry Sandwich

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Gluten Free, Refined Sugar Free, Dairy Free
Happily serves 4

ALL ORGANIC INGREDIENTS

4 oz Turkey (per serving)
1 Batch Fresh Cranberry Salsa
Lettuce for a wrap
Option: Gluten Free or Sourdough Bread

Line turkey in lettuce, top with Cranberry Salsa, add micro greens and roll up!
OR
Chop Turkey, Dice lettuce, add sprouts and cranberry salsa and toss!

http://healthywithjodi.com/recipes/fresh-cranberry-salsa-recipe-new-take-mexican-food-staple-holiday-treat/

Coconut Curry Sauce

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Coconut Curry Sauce
Vegan, Gluten Free
Happily Serves 6

ALL ORGANIC INGREDIENTS

1 13.5 ounce Can Coconut milk
2 TBSP Curry paste
1 inch piece fresh ginger or ginger powder
2 cloves fresh garlic, coarsely chopped
1 tsp Coconut Sugar or Monk fruit
2 tsp Coconut Aminos

Add all of ingredients to food processor, Puree until smooth.

Pour over your desired dish, optional: top with Micro Greens.

Butternut squash sweet potato soup. Comfort food made to fit your health goals!

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Just one of the recipes we created at this weeks cooking class:

Butternut Squash Sweet Potato Soup
Gluten Free, Dairy Free, Vegan option
Happily serves 6-8

 

ALL ORGANIC INGREDIENTS

1 Butternut Squash
1-2 Sweet Potato
1 cup Acorn squash
1/2 Yellow Sweet onion, 1/2 Purple onion
4 Cups Bone Broth (or vegetable broth if vegan)
3/4 Cup Canned Coconut Milk
1 tsp Cinnamon or All Spice
1/2 tsp nutmeg
1 tsp maple extract and stevia to taste
Himalayan Sea Salt

Optional: 1/2 Cup leeks (pictured)

Cut and cube squash, sweet potatoes, and onions. Bake at 400 for about 30 mins or until soft.

Add to food processor until smooth.
Add remaining ingredients and blend until well mixed.

You can do this sin the crock pot on low for 6 hours instead of baking.

Coconut Curry Sauce-Dairy Free! Easy!! Pour over your favorite veggies!

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Coconut Curry Sauce
Vegan, Gluten Free
Happily Serves 6

ALL ORGANIC INGREDIENTS

1 13.5 ounce Can Coconut milk
2 TBSP Curry paste
1 inch piece fresh ginger or ginger powder
2 cloves fresh garlic coarsely chopped
1 tsp Coconut Blonde sugar
2 tsp Coconut Aminos

Add all of ingredients to food processor, Puree until smooth.

Pour over your desired dish!

 

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.

Pumpkin Seed Date Bar. Easy travel snacks!

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Pumpkin Seed Date Bar
Vegan, Gluten Free
Happily serves 6

ALL ORGANIC INGREDIENTS

12 Soaked dates
1/2 Cup Buckwheat. Can sub quinoa
1/4 cup Coconut oil
1/2 cup Raw Sprouted pumpkin seeds
1/4 cup Raw Cacao powder
1/8 tsp Cinnamon
2 TBSP Ground flax
Dash of Sea Salt
Optional: Powdered stevia

Soak dates for 1-4 hours. Drain water (save for future or discard) Remove seeds.
Add Dates and coconut oil, cinnamon, sea salt, cacao powder to food processor, blend well.
Cook buckwheat according to instructions. Add Buckwheat and ground flax and mix well. If subbing Quinoa, rinse and add raw after all ingredients are mixed together.

Roll into balls and portion in a mini muffin tin or form in a bar pan. Sprinkle with pumpkin seeds and refrigerate.