Healthy with Jodi

Side Dish

Coconut Lime Collagen Bites. Refreshing twist to “protein snacks”

by

Coconut Lime Collagen Bites

Gluten Free, Dairy Free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 Cup Cashews

1/2 Almond Flour

1/3 Cup Collagen Powder

8 Dates

1/4 Cup Lime Juice

1 tsp Himalayan Sea Salt

1/2 Cup Shredded Coconut

 

Pit Dates.  Soak 1-4 hours. Drain.

Soak Raw Cashews 4-8 hours, Rinse and drain.

Add everything but coconut flakes to the food processor. 

Blend until smooth.  

Check consistency, you may need to add some shredded coconut to adhere the dough.  

Roll into balls, then roll into a bowl of shredded coconut flakes.

Keep frozen until you are ready to eat them. 

Coconut Beet Dressing-Dairy Free!

by

Coconut Beet Dressing

Dairy Free, Gluten Free

Happily serves 4-6

ALL ORGANIC INGREDIENTS 

8oz Coconut Milk

2 Cups Beets

2 TBSP Lemon Juice

1/2 tsp Cinnamon

1/2 tsp 5 Chinese Spice

1 tsp ground Fennel seeds

1 tsp Stevia

1 tsp Maple Extract

3 TBSP Hemp Seeds

 

Puree cooked and peeled beets into the food processor.  

Add coconut milk, lemon juice and spices, blend well.

Add Hemps.  Optional to blend into the dressing, both ways taste good, just a preference on texture.

Cashew Cream Sriracha Spread

by

Cashew Cream Sriracha Spread

Vegan,  Gluten Free

Happily serves 10

ALL ORGANIC INGREDIENTS

3/4 Cup Raw Cashews

3 garlic cloves

1/4 Cup water

5 TBSP Avocado oil 

1 tsp Maple syrup

1 TBSP Lime juice

Sea salt to taste

1 tsp Sriracha (or other hot sauce) to taste

1 TBSP Nutritional yeast

 

Soak cashews in clean water for about 4 hours or until very soft. Drain and rinse.

Put the cashews to the food processor with fresh garlic, water, 5 Tbsp Avocado oil, maple syrup, lime juice, salt, Sriracha, & Nutritional yeast.

Blend on high until creamy and smooth.  

Add water to desired consistency 

Almond Joy Butter- Keto friendly

by

Almond Joy Butter

Keto Friendly (Fat Bomb), Vegan, Gluten Free

Happily serves 16

ALL ORGANIC INGREDIENTS 

2 Cups Unsweetened Coconut Chips

2 Cups Almonds

1/2 Cup Raw Cacao

1-2 tsp Chocolate (or regular) stevia

1/2 tsp Bakers extract (or vanilla)

1/2 tsp Himalayan Sea Salt

1-2 TBSP Coconut oil depending on desired consistency 

Optional: 1/4 Cup Dark Chocolate (vegan)

 

Soak Raw almonds about 12 hours. Rinse and drain.

Put coconut chips in food processor and bland til it turns to butter. 

Remove from food processor.

Blend almonds next.

Add coconut butter, cacao, salt and vanilla.  Blend well.

Add chocolate in if preferred at this point since the mixture will be warm from blending.  If not sprinkle on top of each measured out portion. 1-2 TBSP is serving depending on the individual.

Avocado Chipotle Aioli Mash

by

Avocado Chipotle Aioli Mash

Vegan, Gluten Free

Happily Serves 2

 

ALL ORGANIC INGREDIENTS 

1 Avocado

1/8 tsp paprika

⅓ cup Vegan Mayo

1 tsp Fresh lemon or lime juice

1 tsp Chipotle adobo sauce

¼ tsp cajun seasoning blend

⅛ tsp cayenne pepper

Himalayan Sea Salt

 

Smash avocado.  Add lemon/lime juice. 

Add spices and salt to taste. 

Serve over toast, lettuce wrap sauce or dip.

Squash Awesome Sauce! Gluten Free! Grain Free! Vegan!

by

Squash Awesome Sauce

Vegan, Gluten Free, Grain free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Yellow Squash

1/2 Cup Vanilla Unsweetened Almond Milk

3 TBSP Coconut Oil

1/8 Cup Nutritional Yeast

1/4 Green onion

1/4 Cup Yellow Onion

1 tsp Minced Garlic

Himalayan Sea Salt

1/8 Cup Parsley

1/8 Cup Cilantro 

 

Slice onion, cube Squash and quick steam about 5 minutes. 

Cut other veggies and all ingredients to the food processor.

Blend until smooth.  Add Salt to taste.  

You can add more or less almond milk to change consistency. 

You can use a dip or “pasta” sauce.

You can add 1/8 Cup More Nutritional Yeast for a more “cheesy” taste and thicker dip.

Fennel Beet Salad-fresh ideas to add more Potassium and Digestion ease to your meal plan

by

Fennel Beet Salad

Vegan, Gluten and grain free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Fennel bulb

1 Cup Beets

1 Green onion

1/4 Cup Cilantro 

1/2 Cup Lemon Juice

Himalayan Sea Salt to taste

1/4 tsp Cinnamon 

1 tsp Chinese Five spice

 

Peel and chop beets.  Steam beets about 15 minutes.  

Slice fennel and steam in a cast iron skillet about 5-7 minutes. Let chill

Chop cilantro.  Slice green onion

Add all ingredients together, serve cold.  

Cabbage Salsa-fresh and tomato free!

by

Cabbage salsa 

Vegan, Gluten free, Paleo

Happily serves 6-8

 

ALL ORGANIC INGREDIENTS 

Half head purple cabbage 

Half head green cabbage

1/2 Red onion 

1/2 Yellow onion

Handful Cilantro 

1 Avocado 

1 Jalapeño

1/2 Cup lime juice 

1/2 TBSP Himalayan sea salt

 

Shred Cabbage. Quick steam for about 5-8 mins leaving it crunchy still.  Let Chill

Chop Cilantro. Dice/chop onions and jalapeño.

Combine all ingredients and serve as dip or fish taco filling. 

Pumpkin Pie with Coconut Whip-Dairy FREE!!!

by

Coconut Whip Pumpkin Pie 

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Pumpkin, fresh or canned

1/2 Cup Coconut Whip (So Delicious Brand)

1/2 tsp Cinnamon

1/2 tsp All spice

1/4 tsp Sea Salt

1 tsp Maple Extract

3-5 Drops Stevia or 1-2 TBSP Monk Fruit

Optional: 1/4 Cup Pecans or Walnuts

 

Mix all ingredients together and top with Pecans or Walnuts.

Green Chili Cream Cheese Dip. Dairy Free! Great Party dip!

by

Green Chili Cream Cheese Dip

Vegan, Gluten Free 

Happily serves 8

ALL ORGANIC INGREDIENTS 

8 ounces Vegan Cream Cheese

2 TBSP Avocado Oil

3 TBSP Lemon Juice

1-2 Garlic Cloves

1/2-1 Cup Hatch Green Chili, depending on desired hotness

Handful Cilantro

Himalayan Sea Salt

Minced Onion or 1 green onion stalk

Optional: 1 Jalapeño 

 

Cut Garlic Clove, let sit 5 mins

Wash cilantro, jalapeño, & onions. Coarsely chop.

Add all ingredients to Food processor. Blend til creamy.l

Spread on Salmon or use a Veggie Dip.