Healthy with Jodi

Recipes

Vegan Biscuits

by

Vegan, Gluten Free

Happily serves 7

ALL ORGANIC INGREDIENTS 

1 Cup Almond Milk

1 TBSP Lemon juice

1 Cup Gluten free flour

1 Cup Quinoa Flour

1 TBSP Baking powder

1/2 tsp Baking soda

3/4 tsp Himalayan sea salt

4 TBSP Vegan Butter 

Preheat oven to 450 degrees,  add lemon juice to nut milk to make “vegan buttermilk.” Set aside.

Whisk together dry ingredients.

Add cold butter and use a pastry cutter or fork to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.

Make a well in the dry ingredients and stir gently while pouring in the nut milk mixture 1/4 cup at a time. 

You may not need all of it, stir until slightly combined and sticky.

Turn onto a lightly floured surface, dust the top with a bit of flour and gently turn the dough over on itself 5 times – hardly kneading. Handle as little as possible.

Use a glass cup, push straight down then slightly twist. Place biscuits on a baking sheet, make sure they just touch, it helps them rise uniformly. 

Gently press a small divot in the center, this helps them rise evenly, so the middle won’t form a dome. 

Bake for 10-15 minutes or until fluffy and slightly golden brown.  I dusted with sea salt.

I have also baked it as a loaf, worked for me!

Let cool completely before storing them in an airtight container.

Pumpkin Seed & Macadamia Nut Dip

by

Happily serves 6

Gluten Free, Vegan

ALL ORGANIC INGREDIENTS 

1 Cup Mixed Root Veggies (beets, carrots, parsnips)

1/2 Cup Macadamia nuts

1/2 Cup Pumpkin Seeds

1/4 Cup Sunflower Oil

1 Cup Macadamia Nut Milk 

1 tsp Cinnamon

1 tsp Himalayan Sea Salt

1/8 Cup Monk Fruit 

Chop and dice veggies, steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the food processor. 

Add milk and spices, blend well.

Add remaining ingredients, blend til smooth

Chipotle Ranch Dressing

by

Gluten Free, Vegan 

Happily serves 6

ALL ORGANIC INGREDIENTS 

1 Avocado 

1 Cup Coconut milk 

2 tsp Lemon juice

1 Garlic Clove

1/2 tsp Sea salt 

1/2-1 tsp Chipotle powder 

1/4 tsp Minced Onion 

1 tsp Apple cider vinegar

1/2-1 tsp Maple Syrup  

2 Tbsp fresh Dill (or 2 tsp dried)

Make your Vegan Buttermilk first:

Mix coconut milk and lemon juice and set aside.


Cut garlic, let sit 5 mins. 

Add buttermilk, garlic, salt, pepper, onion powder, vinegar, maple syrup, ground chipotle chile, and dill. Blend on high until creamy.

Refrigerate for 3-4 hours to chill. 

It will thicken in the refrigerator, so you can add more coconut milk or water later on to thin if needed.

Broccoli Carrot Hemp Seed Salad

by

Gluten Free, Vegan

Happily Serves 8

ALL ORGANIC INGREDIENTS 

4 Cups Steamed Broccoli

1 Cup Rainbow Carrots

¼ Cup Red onion

¼ Cup Pumpkin Seeds 

1 TBSP Lemon juice

Dressing

1 Avocado

¼ Cup raw Honey 

1 TBSP lemon juice

2 tsp Coconut Vinegar

1 TSBP Hemp Seeds

1 TBSP water

Quick stem broccoli 5-7 minutes then chop.

Roast Carrots 7 minutes, dice or chop.

Finely chop red onion.

Smash or dice avocado.

Combine ingredients.

Whisk together all dressing ingredients. 

Pour dressing over salad and gently combine.

Can be eaten warm or cold.

Come Learn about how to prevent Childhood Diabetes

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It’s all about education. Healthy just doesn’t happen, just like being a sports super star doesn’t just happen. It takes practice! You try, you fail, you try again. You try again. So…you don’t like cooking? You don’t know “how” to cook? Will you get better if you don’t try? Will you know what ingredients are hidden in our food sources if you don’t learn what to look for? Will you have more energy if you do not change something in your daily routine? Do you have time to research all these things on your own and know that you are getting the very best, most current information? I am guessing not, so why don’t you leave it to the experts and just give of your time to learn what it is you can do today to be healthier and happier. No one has more than one day at a time…just keeping practicing and showing up…that’s how great things happen

Matcha Keto Bomb

by

Vegan, Gluten free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1/2 Cup Coconut Butter

1/2 Cup Cacao Butter

1/4 Cup Coconut Cream (canned)

1/2 tsp Matcha powder

1 tsp Vanilla 

1 tsp Sea Salt

1/8-1/4 Cup Monk Fruit

Optional: topping or roll balls in one of the following

Hemp seeds

Coconut flakes

Pumpkin seeds

Lemon Coconut Fat Bombs

by

Vegan, Gluten Free, Grain free, Keto

Happily Serves 10

ALL ORGANIC INGREDIENTS 

1/2 Cup Raw Coconut Butter

1/8 Cup Lemon Juice

1/4 Cup Butter

1/2 Cup Shredded Coconut Flakes

1/4 Cup Monk Fruit

1 tsp Sea Salt

Chop Coconut flakes in the food processor.

Add softened butter and coconut butter.

Add all ingredients and mix til dough formhttps://amzn.to/33sMbAc

Blueberry Cream Cheese

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Blueberry Cream Cheese

Vegan, Gluten Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

1 Cup Blueberries

4 oz Vegan Cream Cheese

1/4 Cup MTC oil (you can sub sunflower oil)

1 tsp Cinnamon 

1/2 tsp Sea Salt

1/4 Cup Monk Fruit

Optional: 1 TBSP Lemon juice for a little tart

Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)

Add the rest of the ingredients to the food processor, blend until smooth. 

Kale Fennel Salad

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Vegan, Gluten Free

Happily Serves 2

ALL ORGANIC INGREDIENTS 

2 Cups Kale

2 Radishes

1 Fennel Bulb

2 Celery stalks

2 TBSP Lemon Juice 

2 TBSP Avocado Oil

2 TBSP Aminos 

1 tsp sea salt

Wash and cut Kale.  STEAM for 1-3 minutes, depending on color.  DRAIN water.

Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet. 

Do not over cook so your salad is still crunchy.

Thinly Slice radish and celery.

Add all ingredients and mix well.

You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)

Pumpkin Apple Chia Coconut Yogurt

by

Vegan, Gluten Free

Happily Serves 6-8

ALL ORGANIC INGREDIENTS 

20 oz Vanilla Coconut yogurt

1 Cup Pumpkin Purée

1/2 Cup Apricot Apple sauce

1 tsp Cinnamon 

3 TBSP Chia Seed

Mix and let sit overnight for the seeds to “Gel”.

Serve as a dip or as your first meal or snack in the morning.

Optional:

Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.