Healthy with Jodi

Snacks

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.

    Salted Sunflower Nut Butter Cups

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      Salted Nutbutter Cups

      Paleo, Vegan, Gluten Free

      Happily Serves 24 mini cups

      ALL ORGANIC INGREDIENTS

      CHOCOLATE SHELL

      3 cups Lily’s chocolate chips

      1 TBSP Coconut oil

      1 tsp Vanilla

      FILLING

      3 TBSP Sunflower butter

      1 tsp  Himalayan sea salt

      1 tsp Coconut oil

      1/4 Cup Dates

      TOPPING

      Pink Himalayan salt, to taste

       

      Soak Dates 1-4 hours.  Remove seeds.

      In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

      Melt over a pot of simmering (not boiling) hot water until well incorporated.

      Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

      Set aside leftover chocolate to put on top of the cups.

      Set the muffin pans in the freezer.

      In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

      Blend until smooth and creamy.

      Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

      Then spoon out 1-2 tsp chocolate mixture to cover each cup.

      Sprinkle Himalayan salt on top.

      Place the cups in the freezer for 30 minutes or until set.  Serve frozen.

       

      Cacao Avocado Mousse

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        Cacao Avocado Mousse

        Gluten Free, Vegan

        Happily serves 4

        ALL ORGANIC INGREDIENTS

        3 Avocados

        1/3 Cup Coconut nectar

        1/2 Cup Raw cacao
        1 tsp ground cinnamon

        dash of allspice (optional)
        2 vanilla beans, split and seeded
        1/4 tsp Himalayan sea salt

        Stevia drops if desired sweeter

        Mash all ingredients together and enjoy!

        Optional to add nut milk to thin out consistency.

        Fresh mint leaf for garnish or chopped for added flavor
        The Cacao is antioxidant rich, high in flavonoids, which are essential to a healthy cardiovascular system.  Cacao provides a natural form of iron for a natural energy boost.

        The avocado provides heart healthy monounsaturated fats as well as a good amount of vitamin B5 and Vitamin K.  Avocados are known for promoting heart health, regulating blood sugar and are believed to potentially offer anti-cancer benefits, specifically when it comes to cancer of the mouth, skin and prostate gland. Avocados are very alkalizing to the body.

        Mango Energy Bites

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          Mango Energy Bites
          Vegan, GF, Refined Sugar Free
          Happily serves 15

          ALL ORGANIC INGREDIENTS

          1 1/4 Cup walnuts or cashews
          1 Cup firmly packed dried unsweetened mango
          10 soaked medjool dates, pitted
          2 TBSP hemp seeds
          1/3 Cup unsweetened finely shredded coconut
          1 lime and zest
          Dash Sea salt
          Preheat oven to 350.
          Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
          Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
          Drain and lay on a towel and pat off excess moisture. Set aside.
          Add nuts to a food processor and mix into a fine meal. Set aside.
          Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
          Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.

           

          Jodi’s Fudgy Brownies

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            Jodi’s Fudgy brownies

            Grain free, Refined sugar free, Dairy free, Gluten Free,

            Happily Serves 12

            ALL ORGANIC INGREDIENTS 

            1 Egg

            2 Cups Black beans rinsed, drained & cooked

            One avocado

            1 TBSP vanilla extract

            1/2 Cup Coconut Brown sugar

            2/3 Cup Carob

            1-2 tsp Coconut oil

            1/4 tsp baking soda

            1/4 tsp baking powder

            1/2 tsp Himalayan Sea Salt

            1/2 cup dairy free chocolate chips

            Preheat oven to 350°. Grease an 8 x 8″ baking stone.

            Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

            Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

            Batter needs to be sticky to be fudgy.

            If you want it thinner add a tablespoon or so of coconut milk.

            Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

            Tips:  The food processor is best.  It  blends and hides the consistency of the beans.