Healthy with Jodi

Snacks

Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

by

Baked Mediterranean Chickpeas
Vegan, Gluten Free
Happily serves 4

ALL ORGANIC INGREDIENTS

2 Cups chickpeas (rinsed and drained if you are using canned)
1/2 TBSp Avocado oil
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Cinnamon
1/2 tsp Smoked paprika
Sea salt to taste
2-4 TBSP Lemon juice

Preheat oven to 400 degrees
Spray Avocado or Coconut Oil on Large baking stone.
Toss chickpeas with avocado oil and spices and place on the baking sheet.
Bake about 20 minutes.
Serve immediately, leftovers don’t keep well.

1/2 Cup per serving is a perfect portion size.

 

Spicy Pinto Bean Dip

by

Pinto Bean Dip with a twist
Gluten free, Vegan
Happily serves 4-6

ALL ORGANIC INGREDIENTS

2 Cups Pinto Beans
2 Jalapeño
1 Serrano pepper
1 Habanero
2 Green onion stalks
Handful Cilantro
2 TBSP Lemon Juice
1 TBSP Avocado oil
2 TBSP Water
2 Garlic Cloves
Himalayan Sea Salt

Rinse and drain beans.
Blend chili peppers and lemon juice.
Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
Lasts 3 days in the fridge and a month in the freezer.

*1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.

Almost better than Sex Cake! A client request to turn his favorite cake into a healthier version…Mission Accomplished!

by

Almost Better than Sex Cake
Dairy free, Gluten free, Vegan
Happily serves 12

ALL ORGANIC INGREDIENTS

1st layer
1 1/2 Cup gluten free flour
1 1/2 sticks butter or coconut oil
1 1/2 Cup chopped pecans (or favorite nut)

Melt butter.
Add flour and chopped pecans.
Mix and press down to form crust in a 9×13 cake stone pan.
Bake at 400 for 10-15 minutes or until golden brown.
Let cool completely.

2nd layer
8 oz softened Dairy free Cream cheese
1 Cup Coconut Cool Whip
5-8 drops chocolate Stevia

Add softened cream cheese and coconut whip to food processor.
Add flavor Stevia of choice, blend until smooth.
Spread on top of cooled crust.

3rd layer
2 small packages instant chocolate pudding.
3 Cups non dairy milk

Combine milk with instant pudding and beat until thick.
Add as next layer.

4th layer
Top with cool whip as desired.
Sprinkle with chopped pecans.
Chill well.

White Chocolate Peanut Butter Hummus…Can that be real? Yes, any bean can be turned into hummus. Delicious as a fruit dip or by itself.

by

White Chocolate Peanut Butter Hummus
Vegan, Gluten free
Happily serves 8-10

ALL ORGANIC INGREDIENTS

2 Cups Butter Beans
1 Cup White Chocolate Peanut butter
3 TBSP Lemon Juice
2 TBSP Water
2 TBSP Coconut oil
1-2 tsp Cinnamon
1 tsp all spice
5-8 drops English Toffee Stevia
2 tsp Himalayan Sea Salt

Rinse beans, drain.
Combine all ingredients in food processor and blend until smooth.
Serve as a “fruit” dip or enjoy by itself!

Vegan “Eggnog” Chai Latte

by

Vegan “Eggnog” Chai Latte
Dairy Free, Vegan
Happily serves 1

ALL ORGANIC INGREDIENTS

8 oz So Delicious Eggnog
2 Chai Tea bags
1/2 cup espresso or Cold Brew
Optional: 2oz Kahula

Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
As soon as eggnog begins to form little bubbles remove from the heat.
Remove tea bags from eggnog.
Pour coffee in a mug and top with the chai spiced eggnog.
Serve immediately.

Macadamia Nut Coconut Cream Collagen Bites

by

Coconut Cream Macadamia Nut Collagen Protein Bite
Gluten Free, Dairy Free, Vegan Option
Happily Serves 8-10

ALL ORGANIC INGREDIENTS
1 Cup Coconut butter
1⁄2 Cup raw Honey (you can use Maple syrup if vegan)
1 tsp Vanilla extract
1⁄8 tsp Himalayan sea salt
1⁄2 Cup Macadamia nuts (or any nut)
4 Scoops Bone Broth Protein Powder (or collagen)
** You can add 3 TBSP water for consistency

Whisk together coconut butter, honey, vanilla and sea salt.
Add protein powder and combine remaining ingredients
Pour into a greased loaf pan.
Refrigerate 1–2 hours

Whisk room temp/melted coconut butter, honey, vanilla and sea salt together.
Stir in the bone broth powder or collagen.
Add chopped macadamia nuts and water.
Pour into the greased loaf pan. You can also use parchment paper instead of greased pan.
Refrigerate and let it chill for 1-2 hours.
Once it’s firm, cut into 10 pieces.

Tip:
Soak and dry your nuts before assembly for easier digestion.
You can use any of your favorite nuts to give variety to your meal plan.

Spicy Turkey Cranberry Sandwich

by

Gluten Free, Refined Sugar Free, Dairy Free
Happily serves 4

ALL ORGANIC INGREDIENTS

4 oz Turkey (per serving)
1 Batch Fresh Cranberry Salsa
Lettuce for a wrap
Option: Gluten Free or Sourdough Bread

Line turkey in lettuce, top with Cranberry Salsa, add micro greens and roll up!
OR
Chop Turkey, Dice lettuce, add sprouts and cranberry salsa and toss!

http://healthywithjodi.com/recipes/fresh-cranberry-salsa-recipe-new-take-mexican-food-staple-holiday-treat/

Sweet Potato Fudge! Just in time for the holidays! Low sugar goodies keep with your traditions and keep your blood sugar in check!

by

Sweet Potato Fudge
Vegan, Gluten Free, Grain free, Refined Sugar free

Happily Serves 6

ALL ORGANIC INGREDIENTS

1/3 Cup cooked Sweet Potatoes
2/3 Cup Sunflower butter
1/4 tsp Maple extract and stevia
2 tsp Pumpkin pie spice
1/8 tsp Himalayan Sea salt

Heat ingredients on the stove until combined. Place in mini muffin tin or bar pan and freeze for 1-2 hours.
Keeps best in fridge or freezer.

 

Pumpkin Peanut Butter Fudge! ‘Tis the season for pumpkin…healthy options for that sweet tooth!

by

Pumpkin Peanut Butter Fudge 
Vegan, Gluten Free, Grain free
Happily serves 6

ALL ORGANIC INGREDIENTS

1/3 Cup Pumpkin Puree (fresh or canned)
1/2 Cup Crunchy Peanut butter
2 TBSP Almond butter
2 TBSP Blackstrap molasses 
2 tsp Pumpkin pie spice
1/8 tsp Himalayan Sea salt

Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

Pumpkin Seed Date Bar. Easy travel snacks!

by

Pumpkin Seed Date Bar
Vegan, Gluten Free
Happily serves 6

ALL ORGANIC INGREDIENTS

12 Soaked dates
1/2 Cup Buckwheat. Can sub quinoa
1/4 cup Coconut oil
1/2 cup Raw Sprouted pumpkin seeds
1/4 cup Raw Cacao powder
1/8 tsp Cinnamon
2 TBSP Ground flax
Dash of Sea Salt
Optional: Powdered stevia

Soak dates for 1-4 hours. Drain water (save for future or discard) Remove seeds.
Add Dates and coconut oil, cinnamon, sea salt, cacao powder to food processor, blend well.
Cook buckwheat according to instructions. Add Buckwheat and ground flax and mix well. If subbing Quinoa, rinse and add raw after all ingredients are mixed together.

Roll into balls and portion in a mini muffin tin or form in a bar pan. Sprinkle with pumpkin seeds and refrigerate.