Healthy with Jodi

Snacks

Valentine’s Chocolate Treats! Dairy Free Indulgence!

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    Valentine’s Chocolate Treats
    Gluten Free, Dairy Free
    Happily Serves 10

    ALL ORGANIC INGREDIENTS

    Filling:
    1 Avocado
    3 Tbsp Coconut Butter
    3 Tbsp Unsweetened Cacao powder
    6 drops liquid Chocolate Stevia
    1 TBSP Maple Butter

    Chocolate Coating:
    1/2 cup coconut oil melted
    1/2 cup unsweetened Cacao powder
    2 drops liquid Chocolate Stevia
    Unsweetened Finely Shredded coconut

    Combine all filling ingredients in a food processor, process until combined. Remove and set in refrigerator about 30-60 minutes to set.
    Remove from refrigerator. Roll into 1 inch balls.

    For coating:
    Combine coconut oil, Cacao powder, shredded coconut and stevia.
    Dip the balls in the coating.
    Place on a parchment paper and put in refrigerator about 30 minutes, until solid.

    Purple Sweet Potato Brownies! Grain Free! Dairy Free!

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      Purple Sweet Potato Brownies
      Grain Free, Paleo, Gluten Free, Dairy free
      Happily serves 12

      ALL ORGANIC INGREDIENTS

      2 Purple Sweet Potatoes
      14 Medjool Dates
      1 1/2 Paleo Nut Flour
      4 TBSP Raw CACAO Powder
      3 TBSP Maple Butter
      1/4 tsp Himalayan sea salt

      Soak Date about 1-4 hours. Remove seeds.
      Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
      The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

      Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
      Mix all other ingredients in a bowl, then add cream mixture. Stir well.
      Bake for 20-30 mins on 350 until the toothpick comes out dry.

      Allow to cool 10 mins for the brownies to gel together.

      Jodi’s Fudgy Black Bean Brownies! Dairy free! Grain/Gluten Free!

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        Jodi’s Fudgy Black Bean Brownies
        Grain/Gluten free, Dairy free, Vegan
        Happily serves 12-15

        ALL ORGANIC INGREDIENTS

        1 Egg Replacer (or 1 egg)
        2 Cups Cooked Black beans
        One Avocado (or 1/2-3/4 Cup coconut oil)
        1 TBSP Vanilla extract
        1/2 Cup Coconut sugar
        2/3 Cup Raw Cacao or Carob
        1/4 tsp Baking soda
        1/4 tsp Baking powder
        Optional: 1/2 cup dairy free chocolate chips

        Preheat oven to 350°.
        Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
        Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
        Add the Cacao, baking soda, baking powder and mix again until smooth.

        Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
        Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
        Cool completely.

        Tips:
        The food processor is best, blends and hides the consistency of the beans.
        Brownies are best cold.
        Can be stored in the fridge or frozen.
        Also tastes good raw, no need to bake if you are in a hurry.

        Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

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          Black Tahini Beet Dip
          Vegan, Gluten Free
          Happily Serves 2

          ALL ORGANIC INGREDIENTS

          2 Cooked Beets
          ¼ Cup Black Tahini
          2 TBSP Lemon juice
          2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
          ½ tsp Himalayan Sea salt
          1-3 TBSP water

          Wash, peel and bake Beets, or buy baby beets already prepared.
          Add Black tahini, lemon juice, maple butter,and salt to the food processor.
          Blend until smooth.
          Add water in 1 Tbsp. increments until desired consistency is achieved.

          Maple Butter Air Fried Carrots

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            Maple Butter Air Fried Carrots
            Gluten Free, Vegan
            Happily Serves 4-6

            ALL ORGANIC INGREDIENTS
            3 Cups Rainbow Carrots
            1 TBSP Coconut Oil
            1 TBSP Maple Butter
            Himalayan Sea Salt to taste
            Optional: Cinnamon

            Slice or dice carrots.
            Mix carrots, maple butter and the melted coconut oil.
            Make sure carrots are coated well.
            Season with Himalayan Sea salt
            Sprinkle with Cinnamon if desired
            Cook in the Airfryer on 300 degrees for 7minutes.
            Serve hot.

            Tzatziki Dip-Dairy Free, same great taste!

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              Tzatziki Dip 
              Vegan, Gluten Free
              Happily serves 2

              ALL ORGANIC INGREDIENTS

              8 oz Plain Coconut yogurt
              1 TBSP Hemp Seed oil
              1 TBSP Lemon juice
              1-2 garlic cloves
              1-2 TBSP Minced onion
              1 TBSP Dill
              2 TBSP Chives
              1 cucumber

              Cut or mince garlic, let sit 5-10 before eating.

              Dice Cucumber into small pieces.
              Mix all ingredients together, no blender needed!
              Enjoy as a dipping sauce with veggies or spread for lettuce wraps or by itself.

              Snickerdoodle Protein Bites

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                No bake

                Vegan, Gluten Free , Paleo
                Happily serves 12

                ALL ORGANIC INGREDIENTS
                1 1/2 Cups Gluten free flour or Quinoa flour
                1/4 Cup Paleo flour or almond flour
                1 Scoop Collagen Powder
                2 TBSP Raw Cacao
                1 tsp Cinnamon
                1/4 Cup Blonde coconut sugar or Monk Fruit
                1/4 Cup Nut butter
                1/4 cup Coconut nectar OR maple syrup OR honey
                1 TBSP Coconut milk
                1 TBSP Cinnamon
                1 TBSP Coconut sugar or a stevia

                Combine the flours, sugar, cinnamon, collagen powder and mix well.
                Melt your nut butter with coconut nectar until combined.
                Pour the wet mixture into the dry mixture and mix well.
                If batter is crumbly, add coconut milk one tablespoon at a time until a thick, formable batter forms.
                Roll into small balls and set aside.
                In a small bowl, combine the cinnamon and sweetener and mix well.
                Gently roll each ball in it and refrigerate for 10 minutes, or until firm.

                Broccoli Cakes

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                  Broccoli Cakes
                  Gluten Free, Vegan option
                  Happily serves 10

                  ALL ORGANIC INGREDIENTS

                  2 Cups Broccoli
                  2 Cups Spinach
                  1/2 cup Yellow Onion
                  1 Cup ground Almonds
                  2 Garlic Cloves
                  2-3 TBSP Lemon Juice
                  2 Eggs  (or Flax egg substitute: 1 tbsp ground flax added to 3 tbsp water for each egg)
                  1 TBSP Coconut Oil
                  Himalayan Sea Salt and Pepper to taste
                  Optional: 1 tsp Chili power or red pepper flakes.

                  Cut or press Garlic, let sit 5-10 mins.
                  Chop Broccoli in the food processor then add spinach, onion, ground almonds, garlic, and lemon juice.
                  Whisk in one egg then blend again.
                  If your mixture is too wet, then add more ground almonds. If it’s too dry, whisk in another egg.
                  Your batter should be not too runny, it should hold shape without falling apart.
                  Add your salt and pepper, while heating up 1 TBSP coconut oil in your pan.
                  Fry them a couple minutes and add to your baking pan or Air Fry it.

                  Bake at 400 for about 12-15 minutes, keep watch so they don’t burn.

                  Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

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                    Carrot Cake Protein Bites
                    Dairy Free, Gluten Free
                    Happily serves 10-12

                    ALL ORGANIC INGREDIENTS

                    1 Cup Almond flour
                    2 TBSP Coconut flour
                    1/4 Cup Bone broth collagen powder
                    ½ tsp Baking soda
                    2 tsp Cinnamon
                    1–2 tsp Powdered Ginger
                    2 Eggs
                    ⅓ Cup Coconut oil
                    ⅓ Cup Maple syrup
                    2 tsp Vanilla
                    ½ Cup grated carrots

                    Preheat oven to 350 F.
                    Add and mix all the ingredients, except the carrots, until well combined.
                    Allow mixture to sit for 5 minutes before folding in the carrots.
                    Add mixture to a lined or oiled muffin pan.
                    Bake for 18–20 minutes.

                    IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

                    Tip:
                    Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

                    Fennel & Beet Salad…Great for digestion and easy on the stomach. Excellent source of potassium

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                      Fennel & Beet Salad
                      Vegan, Gluten Free, Grain Free
                      Happily serves 2

                      ALL ORGANIC INGREDIENTS

                      1 Air fried Fennel Bulb
                      4 Baby Beets
                      1/2 tsp Cinnamon
                      1/2 tsp Chinese 5 Spice
                      1/4 Lemon Juice
                      1/8 tsp Maple Extract
                      3-5 drops Stevia
                      Sea Salt
                      2 TBSP Hemp Seeds
                      1 tsp Ground Fennel Seed

                      Wash and slice Fennel.
                      Air fry or bake the bulb except the top herbs for about 7-9 minutes.
                      Mix Lemon juice and spices together. I grind my fennel seeds in the coffee grinder.
                      Add diced Baby beets and stir together.
                      Add Herb “grass” tops of the fennel to the Fryer for about a minute.
                      Remove from heat, add ingredients together and top with Hemp seeds.

                      Chill to serve or eat immediately as it will lose heat quick.