Healthy with Jodi

Snacks

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

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    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

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      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!

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        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.

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          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

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            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

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              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

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                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!

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                  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!

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                    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!

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                      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.