Healthy with Jodi

Recipes

Gingerbread Snap Cookies

by

    Dairy Free, Gluten Free

    Happily serves 8

    ALL ORGANIC INGREDIENTS 

    1/2 Cup Almond meal

    1/2 Cup Quinoa Flour

    2 TBSP Monk fruit

    2 TBSP Almond butter

    1 TBSP Gelatin 

    1 TBSP Coconut Oil

    1 TBSP Molasses

    1/2 tsp Vanilla

    1/2 tsp Baking powder (use half if at high altitude)

    1/4 tsp baking soda (use half if at high altitude)

    1/2 tsp Himalayan sea salt

    1 TBSP Macadamia nut milk

    1 tsp ground Ginger

    1/2 tsp Cinnamon

    Preheat oven to 350 degrees. Use parchment paper or a baking stone

    Whisk almond butter, coconut oil, Monk Fruit, vanilla, macadamia nut milk and molasses together.

    In a separate bowl: Whisk flour, spices, gelatin, sea salt, baking soda, and baking powder and stir well. 

    Mix the dry ingredients with the wet ingredients. Spatula works best.

    Roll dough into dough balls and place on the prepared stoneware.

    Flatten with the back of a spoon and bake for approximately 10 minutes.

    Avocado Fresh herb dressing

    by

      Gluten Free, Vegan 

      Happily serves 4-6

      ALL ORGANIC INGREDIENTS 

      2 Avocados

      1/4 Cup fresh Lemon Juice

      2 TBSP Fresh Basil

      1 TBSP Fresh Chives

      1 Green Onion 

      1/4 Cup Avocado Oil

      1 1/2 tsp Fresh Tarragon

      1/8 teaspoon kosher salt

      1/8 tsp freshly Ground Black Pepper 

      1 Garlic Clove

      1/4-1/2 Cup Water

      Smash Garlic, let sit aside 5 minutes.

      Finely Chop chives, basil, and tarragon. 

      Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.  

      Add more water if you need to thin the consistency.

      Cream Cheese Ball

      by

        Vegan, Gluten Free 

        ALL ORGANIC INGREDIENTS 

        Happily serves 12-24 

        Mix:

        1 package Ranch/Dill Herb mix

        mix with 1/2 cup Coconut yogurt

        add coconut milk if necessary to thin out

        Add mixture to:

        2 eight ounces Non dairy cream cheese, room temperature

        16 oz Shredded Vegan cheese

        Shape cheese mixture into a ball, cover and freeze for 30 minutes

        Optional:

        You can roll cheese ball in extra herbs or toasted almonds.

        Snickerdoodle Cookies

        by

          Vegan, Gluten Free

          Happily serves 24

          ALL ORGANIC INGREDIENTS 

          1 Cup Butter or Ghee

          1/2 Cup Monk Fruit

          3/4 Cup Coconut Brown Sugar

          2 tsp Vanilla

          2 Cups Quinoa flour (or Gluten Free Flour)

          1/2 tsp Himalayan Sea salt

          1 tsp Cinnamon

          1 tsp Cream of Tartar

          CINNAMON SUGAR DIRECTIONS

          In a small bowl, combine 1/4 Cup monk fruit and cinnamon and mix well. Set aside.

          Combine room temp butter, monk fruit, coconut brown sugar, and vanilla, stir until smooth.

          Add in the quinoa flour, salt, cinnamon, and cream of tartar. 

          Mix until dough forms.

          Roll into balls and then roll in cinnamon sugar mixture.

          Raw Vegan Pumpkin Pie

          by

            Vegan, Gluten Free

            Happily serves 8

            ALL ORGANIC INGREDIENTS 

            1/2 Cup Dates 

            Crust

            2 TBSP Coconut Oil, can sub coconut butter (softened)

            1 Cup Ground Almond Meal 

            1/8 tsp Himalayan Sea Salt

            To make the crust

            Add the ingredients to the food processor and blend well.

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

            Filling

            4 Cups Fresh Pumpkin

            1 Cup soaked dates

            4 TBSP Softened Coconut cream 

            1/3 cup Coconut nectar

            2 TBSP Pumpkin Pie spice 

            To make the filling

            Add pumpkin to the food processor until smooth. 

            Add the other ingredients and process until smooth.  

            Blend on high setting until It is smooth like a cooked version of pumpkin pie.

            Transfer the filling to your pie crust and refrigerate for a few hours. 

            Veggie Pie

            by

              Vegan, Gluten Free

              Happily serves 8

              ALL ORGANIC INGREDIENTS 

              CRUST

              1 cup Almond Flour

              ⅓ cup Vegan Butter

              2 TBSP Cold Water

              1 tsp Himalayan Sea Salt 

              SPIRAL

              ½ Cup Pumpkin Puree

              2 Eggplants

              4 Carrots (Rainbow Carrots are Pretty!)

              Small head of Purple Cabbage

              2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

              2 TBSP Avocado oil

              Sea Salt & Pepper

              Optional:

              Balsamic Vinegar

              Preheat oven to 375°. 

              Spray a pie dish with coconut or avocado oil.

              Crust:

              Pulse flour, butter, water and salt in food processor until combined. 

              Remove and use your hands to press it evenly into the bottom and sides of pie dish.

              Spread pumpkin puree evenly over crust.

              Slice thin strips of eggplant and carrot. 

              Slice pieces of cabbage leaves to match the size of the strips.

              To Spiral:

              Roll strips of carrots together and place in the center of the tart. 

              Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

              Drizzle avocado oil over everything and sprinkle with salt and pepper.

              Bake for 45 minutes. Serve Warm

              Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

              Carrot Squash Ginger Lime Soup

              by

                Vegan, Gluten Free

                Happily Serves 12 

                ALL ORGANIC INGREDIENTS 

                2 Cups Rainbow Carrots

                2 Cups Squash (yellow and/or green) 

                1 tsp Ginger powder

                24 oz Bone, chicken or veggie broth

                1 Can Coconut milk

                1 Cup Coconut Cream

                1/4 Cup Lime

                2 TBSP Butter Or vegan butter

                2 tsp Himalayan Sea Salt

                1 tsp Ground black pepper

                1/4 tsp Cayenne pepper

                Optional: Top with chives for garnish

                Wash and chop/dice veggies. Leave skins on.

                Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

                Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

                Remove form heat, blend/purée in a high powered blender. I used my vitamix.

                Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

                Top with chives and serve!

                Sweet Potato Bowls

                by

                  Gluten Free, Dairy Free

                  Happily serves 4

                  ALL ORGANIC INGREDIENTS 

                  1 Sweet Potato

                  4 TBSP Butter or Vegan Butter

                  1/2 Cup Walnuts or Pecans

                  Dash Cinnamon

                  Dash Sea Salt

                  Monk fruit to sprinkle on top

                  Wash and cut sweet potato long ways.  

                  Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

                  Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

                  Add Butter and tops with nuts 

                  Pumpkin Pie Cups (No Bake)

                  by

                    Happily Serves 2

                    Vegan, Gluten free

                    ALL ORGANIC INGREDIENTS 

                    1 Cup Vanilla Coconut Yogurt (SODelicious brand)

                    1 Cup Pumpkin (canned)

                    1/4 Cup Pumpkin Seeds (GoRaw Brand)

                    1/2 Cup Coconut CoolWhip (GSODelicious brand)

                    Dash Cinnamon

                    Mix 1/2 cup pumpkin and 1 cup yogurt together. Place in the bottom of cup.

                    Mix 1/2 cup pumpkin and 1/2 Cup Cool Whip, layer in cup.

                    Sprinkle with cinnamon or mix it in.

                    Top with 1/8 Cup Pumpkin seeds, or you can put seeds on the bottom. Top with additional coco whip if desired.

                    Tip: Picture above shows options for coconut yogurt you can use. Notice the facts seem similar but the portions are different. Make sure you read the size if you are watching your sugar intake.

                    Unsweetened facts: 1 cup, 160 calories, 25g carbs, 4 grams fiber, 16g sugars, 7g fat

                    Vanilla facts: 5.3oz, 150 calories, 5g fat, 25g carbs, 2g fiber, 17g sugar

                    Maple Sriracha Pineapple dressing

                    by

                      Vegan, Gluten Free

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS 

                      2 TBSP Sunflower/coconut oil

                      2 TBSP Maple syrup

                      2 TBSP Sriracha 

                      Combine and shake vigorously and drizzle over salad.

                      Variations of Pineapple Salad:

                      1 Cup Pineapple

                      1 Cucumber

                      1/4 Cup Red onion

                      Handful Cilantro

                      1/4 Cup Maple Sriracha