Healthy with Jodi

Roasted Pumpkin

    Vegan, Gluten Free

    Happily serves 2


    2 Cups Fresh Pumpkin

    2TBSP Coconut oil

    2 TBSP Sunflower Butter

    1 tsp Cinnamon 

    1/2 tsp Maple extract

    2 tsp Sunflower seeds

    1 tsp Himalayan Sea Salt

    Stevia to taste

    Cut pumpkin, remove seeds. 

    Cube and bake 20 minutes or until soft. Remove skin.

    Add coconut oil, sunflower butter and spices.

    Top with Sunflower seeds.

    Peppermint Black Brownie Bites

      Vegan, Gluten Free

      Happily Serves 12


      2 Cups Black Beans (rinsed and drained if you are using canned)

      2 TBSP Gelatin 

      3 TBSP Coconut oil

      3/4 Cup Raw Cocoa powder

      1 1/2  tsp Baking powder

      1/2 tsp Sea salt

      1 tsp Vanilla 

      3/4 Cup Monk Fruit

      1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil

      2 TBSP Finely crushed candy canes

      Optional: 1/4 Cup Dairy Free Chocolate chips 

      Preheat oven to 350.

      Spray coconut oil on the mini muffin bar pan.

      Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.

      Batter should be pretty smooth.

      If it appears too thick, add 1-2 TBSP almond milk and pulse again. 

      It should be slightly less thick than chocolate frosting, not runny.

      Add in crushed candy cane, quickly pulse.  

      Add peppermint extract if you want a more intense peppermint flavor.

      Stir in chocolate chips.

      Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.

      Remove from oven, let cool about 30 minutes before removing from pan. 

      They will be fudgy, so remove gently with a butter knife.

      Sprinkle with crushed candy cane.


      Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)

      Pecan Butter

        Vegan, Gluten Free

        Happily Serves 24 (2 TBSP is a serving)


        3 Cups Pecans

        1/2 Cup Coconut oil

        1 tsp sea salt

        1/2 tsp Cinnamon 

        1/2-1 tsp Powdered Stevia

        Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.

        Drain and rinse the nuts in a strainer.  Add to clean distilled water and repeat for 12 more hours.

        Rinse and pat dry before placing on the dehydrator. 

        I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.

        Add pecans to the food processor and blend well. 

        Then add remaining ingredients and blend to desired consistency.  

        You can add whole pecans and pulse in if you want a crunchy consistency.  

        Cherry Cobbler

          Gluten Free

          Happily Serves 8



          4 Cup Cherries

          1/2 cup Coconut Sugar or Monk Fruit

          2 tsp Cinnamon

          1/3 Cup Quinoa flour

          1 TBSP Cornstarch


          1 Cup Monk Fruit

          1 1/2 TBSP Cinnamon

          1 tsp Pumpkin pie spice

          3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)

          2/3 Cup Quinoa

          2/3 Cup Hemp seeds

          1 Cup Walnuts or Pecans

          3/4 Cup Butter 

          Preheat oven to 375F

          Spray a 9×13 pan with coconut oil.

          Mix filling ingredients and place into baking dish.

          In another bowl, mix together crumble ingredients except the butter.

          Add the butter and mix with a fork, pressing the butter in to the dry mixture.

          The mixture will begin to come together but still crumbly.

          Add Crumble mix on top of filling mixture.

          Bake about 45 minutes. 

          Top will be golden, fruit will be bubbling.

          Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!

          Vegan Carrot Cake

            Vegan, Gluten Free

            Happily serves 12


            1 Cup Grated Carrots

            3/4 Cup Coconut Brown sugar

            1/3 Cup Monk Fruit 

            1/2 Cup Sunflower Oil 

            1/2 Cup Coconut Milk 

            2 tsp Apple Cider Vinegar

            1 tsp Vanilla Extract

            2 tsp Lemon Juice 

            1 Cup All-purpose Gluten Free Flour

            1/2 Cup Almond Flour

            2 tsp Baking Powder

            1/2 tsp Baking Soda

            1 1/2 tsp Ground cinnamon

            1/2 tsp Ground Ginger

            1/4 tsp ground Nutmeg

            1/4 tsp Sea Salt

            Preheat oven 350.  Grease and flour a loaf pan.

            Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

            In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

            Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

            Be careful not to over-beat the batter, that can make the cake tough.

            Fold in grated carrots until well combined.

            Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

            Let the cake cool in the tin for about 20 minutes.

            Cool completely before frosting.

            Cream Cheese Frosting 

            1 Tub Coconut cool whip

            8 oz Vegan Cream Cheese

            1 TBSP Lemon Juice

            2 TBSP Monk fruit or Swerve

            1/2 tsp Cinnamon 

            Add all ingredients to food processor and blend well.  

            Spread over Cooled cake.

            Oatmeal Banana Nutbutter Bites

              Gluten Free, Vegan

              Happily serves 18


              2 Cups Oats

              2 Ripe bananas

              1/2 Cup Nut Butter

              1 TBSP Maple Syrup

              1 tsp Sea Salt

              1/2 tsp Vanilla or Almond Extract


              1/4 Cup Dairy Free Chocolate chips

              Pre-heat oven to 350 F.

              Smash bananas with a fork until they form a paste.

              Add the rest of the ingredients to a bowl and mix together well.

              Spoon into a mini muffin tin and bake for 15 minutes.  

              They should be firm and slightly brown when done

              Carrot Zucchini Ginger Lime Soup

                Vegan, Gluten Free

                Happily Serves 12 


                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

                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!

                Macadamia Coconut Balls (RAW)

                  Dairy Free, Gluten Free, Keto Friendly

                  Happily Serves 9

                  2 Cups Macadamia Nuts

                  ALL ORGANIC INGREDIENTS 

                  1 Cups Shredded Unsweetened Coconut chips

                  3 TBSP Maple syrup

                  1 tsp Himalayan Sea salt

                  1/2 tsp Vanilla/chocolate extract

                  2TBSP Gelatin

                  Place Macadamia nuts in the food processor, blend.

                  Add coconut flakes, blend until the coconut starts clumping together. 

                  Add maple syrup, salt, and vanilla and mix for 20 seconds.  

                  Add gelatin and pulse several times to combine until a sticky dough has formed.

                  Scoop into a mini muffin tin for portion control.

                  Squash Tahini Hemp Dip

                    Gluten free, Vegan

                    Happily serves 4-6

                    ALL ORGANIC INGREDIENTS 

                    1 Cup Yellow Squash

                    1/2 Cup Tahini

                    1/2 Cup Hemp Seed Oil

                    1/4 Cup Lemon Juice

                    2 tsp Himalayan Sea Salt

                    1-2 Garlic Cloves

                    2 Green onion stalks

                    Cut Garlic, let sit 5 minutes.

                    Wash and cube squash.  Steam 5 minutes.

                    Add all ingredients to food processor and blend well.  

                    Sweet spicy beet salsa

                      Vegan, Gluten Free

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS 

                      2 Cups Beets

                      2 Green onion stalks

                      Handful Cilantro

                      1 Jalapeño pepper

                      1/2 Cup Monk Fruit 

                      1/4 tsp Cumin

                      2 TBSP Lime Juice 

                      1/4 tsp Himalayan Sea Salt


                      Top with 2 TBSP Hemp seed per serving


                      1/4 Cup Walnuts per serving

                      Peel and cook beets.  I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone.  Cool unless you are adding it to soup.

                      Wash and cut veggies.  Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.

                      Add remaining ingredients.  Blend to desired texture.  

                      You can use this as a side dish.  Add it to yogurt or top a salad with it