Healthy with Jodi

Snacks

Zucchini Hummus

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    Zucchini Hummus

    GF, Vegan, Sugar free
    Happily serves 6

    All organic ingredients

    3 cups Butter beans, drained and rinsed
    2 cups yellow and/or green squash
    1 Tbsp olive oil or avocado oil
    2 garlic cloves, or 1/2 Tbsp minced garlic
    1/2 TBSP onion flakes
    Himalayan sea salt to taste
    Red pepper flakes (optional) or Cheyenne pepper

    Cut garlic and let sit 5-10 minutes.
    Steam sliced zucchini about 3-5 minutes.
    Combine all ingredients in food processor and blend well.
    1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

    Cacao Mint Mojito Mousse

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      Cacao Mint Avocado Mousse
      Vegan, GF, Paleo
      Happily Serves 4-8

      All Organic Ingredients
      3 Avocados
      1/2 cup coconut Nectar
      1 Tsp vanilla extract
      1/2 Cup Coconut oil, melted
      2/3 cup fresh mint, stems off
      1/4 tsp Himalayan Sea Salt
      Lime juice to equal 3/4 cup plus zest
      Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

      Place pitted avocado in food processor, blend well.
      Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
      Put in the freezer for 30 mints for a frosty treat.

      Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

      Pecan Hemp Coconut Bites

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        Pecan Hemp Coconut Bites

         Vegan, GF, Paleo

        Happily Serves 8

        INGREDIENTS:

        1 C pitted dates, soaked

        1 1/2 C organic raw pecans, walnuts or almonds 

        1/2 C Unsweetened Coconut Flakes

        3 TBSP Hemp seeds

        1/2 tsp Vanilla

        DIRECTIONS:

        Process pecans in food processor until ground. Add dates and process until mixture is sticky.

        Add hemp seeds and coconut. Process until blended.

        Roll into balls and refrigerate until firm, approximately one 

        More Coconut Ball Recipes

        Fresh Cranberry Salsa

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          Fresh Cranberry Salsa

          Vegan, Gluten Free, Refined Sugar free

          Happily serves 24

          ALL ORGANIC INGREDIENTS 

          12 oz package fresh Cranberries

          1/4 Cup Green onion (2-3 stalks)

          1/4 Cup Cilantro (handful roughly)

          1 Jalapeño pepper

          1/2 Cup Coconut Sugar or Monk Fruit

          1/4 tsp Cumin

          2 TBSP Lemon or Lime juice

          Himalayan Sea salt to taste

          Rinse cranberries well.  Dry and discard any wrinkled/old berries.

          Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

          Add everything in a bowl and then stir and serve.

          Cranberry Relish

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            Cranberry Relish

            Vegan, GF (gluten free), Refined sugar free

            Happily serves 4

            All Organic Ingredients

            1 16 oz package fresh cranberries

            1 pear, diced

            1 apple, diced

            1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

            1 tsp grated ginger

            1 TBSP balsamic vinegar

            Blend cranberries in a blender or food processor.

            In a bowl, combine blended cranberries and rest of ingredients.

            Cranberry Relish Nutrition facts:

            1 serving (219 g)

            Calories: 164

            adapted from http://whfoods.org/genpage.php?tname=recipe&dbid=324

            other great cranberry recipes

            Jamaican Cornmeal Fritters

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              JAMAICAN CORNMEAL FRITTERS

              Vegan, GF

              Happily serves 10

              All ORGANIC INGREDIENTS

              1½ cup corn flour 

              ½ cup GF flour

              2 tbsp Coconut sugar

              2 tsp baking powder

              ½ tsp Himalayan sea salt

              1½ cup room temperature water

              2 tbsp coconut or avocado oil

              Coconut Oil for frying

              Heat a cast iron skillet with about ½ cup oil on medium heat.

              While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

              Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

              Fry 5 minutes or so on each side until golden yellow.

              Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

              Pumpkin Cornbread

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                PUMPKIN CORNBREAD

                Vegan, GF, Dairy Free

                Happily Serves 8

                ALL ORGANIC INGREDIENTS

                ¾ cup almond or coconut milk, room temperature

                ¼ cup Coconut vinegar

                1 cup cornmeal

                1 cup GF All purpose flour (can sub quinoa flour)

                ½ teaspoon Himalayan Sea salt

                ½ teaspoon cinnamon

                ½ teaspoon baking soda

                ½ cup softened coconut oil

                ⅓ cup brown sugar, packed (can sub coconut sugar)

                1 can pumpkin puree or 2 cups fresh pumpkin

                Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

                Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

                Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

                Whisk together coconut oil and granulated sugar until well combined.

                Whisk in pumpkin puree.

                Stir in almond milk/vinegar mixture.

                Now stir in your dry ingredients.

                Mix until just combined.

                Don’t over mix, or you’ll end up with tough bread!

                Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

                Remove from the oven, let cool slightly and then serve immediately 

                More Cornbread Recipes

                Pumpkin Fudge

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                  Vegan, Gluten Free

                  Happily serves 8-10

                  ALL ORGANIC INGREDIENTS 

                  1/3 Cup Pumpkin puree

                  1/2 Cup Coconut butter

                  2 TBSP Almond butter

                  2 TBSP   Maple syrup or 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.

                  More Great Recipes 

                  Jodi’s Chocolate Nut Butter Quinoa Cookies

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                    Jodi’s Chocolate Nut Butter Quinoa Cookies

                    GF, Refined Sugar Free

                    Happily serves 12

                    ALL ORGANIC INGREDIENTS 

                    1 16oz jar chocolate nut butter 

                    1/2 cup rinsed quinoa

                    1  free range egg (or 1 chia/flax egg substitute)

                    3/4 cup coconut sugar

                    1/4 cup coconut flakes

                    Dash of cinnamon 

                    Mix well and roll into dough balls. 

                    Press into mini muffin tin for portion control. 

                    Bake at 350 for 7-8 mins or eat raw. 

                    More Cookie Recipes

                    Quinoa Brittle

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                      Quinoa Brittle

                      Vegan, Gluten free, Refined Sugar Free
                      Happily Serves 10

                      ALL ORGANIC INGREDIENTS 

                      3/4 Cup Tricolor uncooked quinoa

                      3/4 cup Pecans

                      2 TBSP Coconut sugar

                      1/2 tsp Pumpkin pie or allspice

                      2 TBSP Coconut oil

                      1/4 cup Blackstrap Molasses

                      1/4 cinnamon

                      Pinch of Himalayan sea salt

                      Stevia, if you desire it sweeter

                       

                      Preheat oven to 325.

                      Line a baking sheet with parchment paper. (Cover all edges)

                      Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

                      Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

                      Try to get it as even as possible or the edges will burn in the center won’t crisp up.

                      Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

                      Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.