Healthy with Jodi

Almond Cookies

    Traditional Chinese Almond Cookie

    Gluten Free

    Happily Serves 12 


    1 Cup Butter or Ghee

    1 Cup Monk Fruit

    2 Eggs (divided)

    1 tsp Almond Extract

    3 Cups All Purpose Gluten Free Flour

    1 tsp Baking soda

    1/2 tsp Sea salt


    1/4 Cup sliced almonds, or whole almonds for topping the cookie

    Cream the softened butter with the sugar in a large mixing bowl.

    Add ONE egg and the almond extract. Mix well.

    Add flour, baking soda, salt, and blend, using low speed. The dough will be crumbly.

    Press the dough tight while rolling into balls.  

    Place onto an ungreased stoneware.  

    Gently press down to flatten slightly.

    Crack the other egg and divide the egg white from the yolk. 

    Add 1/2 teaspoon of water to the egg white and mix with a fork.

    Brush each cookie with the egg white.

    Top each cookie with either a single whole almond, or several sliced almonds.

    Bake at 325 degrees F. for 14-16 minutes, until edges and bottoms are lightly browned.

    Remove and let sit for two minutes before transferring to a wire rack to cool completely.

    Sweet Potato Pie

      Happily Serves 8-12

      Gluten Free, Dairy Free



      1 Cup soaked dates 

      2 Cups Paleo Nut Flour or 2 Cups Favorite Nut flour 

      1/8 tsp Himalayan Sea Salt

      To make the crust

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


      4 Cups Fresh Sweet Potatoes (can sub Pumpkin)

      1 Cup soaked dates

      6 TBSP Coconut Cream (not coconut milk) Room Temp

      1/3 Cup Maple syrup 

      1/4 tsp Sea Salt

      1-2 TBSP Pumpkin pie spice or cinnamon

      To make the filling

      Wash, peel, and dice/cube potatoes.  Cook Sweet potatoes

      Add Sweet Potatoes to the food processor and blend until smooth. 

      Add the other ingredients and process until smooth.  

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

      You can top the pie with Dairy free Coconut Cool whip (SODelicious brand)

      Black Bean Brownies

        Vegan, Gluten Free 

        Happily Serves 15 (2oz individual serving size)


        3 TBSP Ground Chia Seed + 6 TBSP Water (this equals 2 eggs)

        2 Cups Black beans (If you are going to use canned, rinse and drain well)

        3/4 Cup Cacao Powder

        1/4 tsp Himalayan Sea salt

        1/2 Cup Coconut Sugar or Monk Fruit 

        1 tsp Vanilla Extract

        1 1/2 tsp Baking powder

        3 TBSP Coconut Oil


        1/4 Cup Dairy-free chocolate chips

        Preheat oven to 350 degrees.

        Lightly grease a mini muffin pan, or an 8×8 Bar pan.

        Make Chia seed egg by combining ground chia seed and water in the food processor. You can make this in a separate small if you don’t have a food processor.  Pulse a few times and then let sit for a 2-3 minutes.

        Add remaining ingredients (except chocolate chips) and puree about 3 minutes.  Scrape down sides to blend until smooth.

        If the batter seems too thick, you can add a 1-2 TBSP of water, pulse again. It should not be runny, it should be slightly less thick than chocolate frosting.

        Evenly fill the mini muffin tin and tap pan to remove air bubbles.

        Optional: Sprinkle with 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 and let cool for 30 minutes before removing from pan.  Remove gently because the insides are meant to be fudgy.

        Optional to have this be a NO BAKE BROWNIE.  Since there is no raw ingredients, you can individually separate portions and eat the batter plain or cook when you are ready for a hot brownie!

        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)

          Carrot Cake with Vegan Cream frosting (raw-no bake)

            Vegan, Gluten Free

            Happily Serves 16


            VEGAN FROSTING 

            1 1/4 Cup Cashews

            1/2 Cup Coconut Cream 

            2 Tbsp Lemon juice

            3 Tbsp Maple syrup

            1 tsp Vanilla extract

            Soak the cashews in hot water for about an hour.  Drain and rinse.

            In a food processor add cashews.

            Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.  

            Cover and refrigerate to chill.


            2 Cups finely shredded carrots

            2 Cups Medjool dates 

            1 Cup Walnuts

            1/2 Cup Brazil nuts

            1 Cup Sweetened Coconut flakes & Pumpkin Seeds

            2 tsp Vanilla extract

            1/8 tsp Nutmeg

            ¼ tsp Himalayan sea salt

            1 1/4 tsp Cinnamon

            1/4 tsp Ground Ginger

            1/2 Cup Coconut Flour 

            Soak Dates for 1-4 hours.  Remove pits.

            Chop carrots and set aside.  You can cook the carrots for 7 minutes if you can’t handle as much raw food.

            In a food processor, blend the dates until a ball forms. 

            Remove and set aside. 

            (Tip: a 7 cup processor works best.  Or cut the recipe in half when making as to not overflow the bowl.)

            Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved. 

            Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.

            Transfer mixture to a mixing bowl. 

            Add coconut flour and stir to combine.  Make sure to do this step by hand to keep the mixture light.

            Once well combined, set aside.

            Use coconut oil spray to Prepare a 8×8-baking dish with high edges. 

            Add the cake mixture, spread and press down evenly.  Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. 

            Add the frosting, tap out any air bubbles. 

            Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes. 

            Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.

            Pumpkin Almond Spice Bites

              Vegan, Gluten Free

              Happily Serves 15


              2 Scoops Plant based protein powder (about 1/4 cup)

              1/2 Cup Almond butter or Pumpkin Spice Almond butter

              1/4 Cup Hemp Seeds

              1/2 Cup Shredded Coconut 

              1 Cup Gluten Free Oats or can sub Quinoa (that’s my preference)

              1/3 Cup Raw Honey

              1/2 tsp Ginger

              1/2 tsp Cinnamon 

              2-3 TBSP water

              Mix Almond butter and honey together.  If your honey is not soft, heat on the stove top until blended. (Not the microwave please)

              Add everything but Oats.  Mix well them stir in the oats or quinoa.

              Roll into balls.

              If it’s too dry, add a little water at a time.

              You can store in the fridge or freezer.

              If you want a higher Protein snack, use quinoa instead of oats. If you have thyroid problems or trouble with digestion, oats is a grain that the body has a hard time digesting and converting into energy.

              Chocolate Vegan Banana Bread

                Portion control

                Vegan, Gluten Free

                Happily serves 10


                4 Ripe Bananas

                3/4 Cup Coconut Brown sugar

                1/4 cup Monk Fruit

                1/2 Cup Coconut oil (room temp)

                1 TBSP Apple cider vinegar

                1/4 cup Applesauce

                2 tsp Vanilla extract

                1/4 Cup Almond milk 

                1 1/2 Cups Gluten Free flour

                1/2 Cup Cacao powder

                1 tsp Baking powder

                1 tsp Baking soda

                1/4 tsp Sea alt 

                1/2 Cup Vegan Chocolate Chips

                Preheat oven to 375 degrees. 

                Grease bread pan with spray coconut or avocado oil.

                Peel bananas and mash well with a fork.  No large chunks should remain.

                Add in the sugars, melted coconut oil, apple cider vinegar, applesauce, and vanilla, and nut milk. Whisk together.

                Mix the flour, baking powder, baking soda, cocoa powder, and sea salt.
                Fold until most the flour has been incorporated. 
                Fold in chocolate chips or save and top w/chocolate chips.

                Pour into greased bread pan, tap gently to ensure it’s evenly leveled. 

                Bake for 45-55 minutes.  A toothpick should come out clean. 

                Remove and let cool for 15 minutes in pan. 

                Carefully remove and completely cool on a cooling rack.

                Pecan Butter

                  Vegan, Gluten Free

                  Happily Serves 24 (2 TBSP is a serving)

                  ALL ORGANIC INGREDIENTS 

                  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.  

                  Chocolate Avocado Coconut Cream Mousse

                    Vegan, Gluten Free

                    Happily serves 2

                    ALL ORGANIC INGREDIENTS 

                    One Avocado 

                    1/4 Cup Coconut Cream

                    1/4 Cup Coconut Milk

                    1/4 Cup Raw Cacao Powder

                    1/8 Cup Monk Fruit

                    1/8 tsp Sea Salt

                    Optional: Mint leaves or stevia 1/8 cup chocolate chips 

                    Add ingredients to food processor and blend until smooth. 

                    Add mint leaves if you desire.  

                    Add the seed to the container if you have leftovers to help with freshness. 

                    Cherry Cobbler

                      Gluten Free

                      Happily Serves 8

                      ALL ORGANIC INGREDIENTS 


                      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!