Healthy with Jodi

Snacks

Chocolate Iced Coffee Protein Shake

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    Chocolate Iced Coffee Protein Shake
    Dairy Free, Vegan, Refined Sugar Free
    Happily serves 1

    ALL ORGANIC INGREDIENTS

    2 TBSP Raw Cacao powder
    2 TBSP Collagen Powder
    2 oz Coconut milk
    2 oz Cold brew (optional)
    2-6 oz Chai Tea or water
    Dash of cinnamon
    Stevia Powder if desired sweeter
    Ice

    You can use Chicory Herbal Roast in place of the cod brew if you don’t consume coffee or caffeine.  Great benefits of extras herbs and barley.

    Blend all ingredients in bullet/blender, transfer to shaker bottle.

    You can also quick steam this recipe for a hot “chocolate” protein drink

    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