Healthy with Jodi

Peanut Butter Hemp Seed cookies

    Hemp Seed Cookies

    Gluten Free, Dairy free

    Happily serves 15


    16oz Sunflower or Peanut Butter

    1 Egg

    3/4 Cup Monk Fruit

    1/4 Cup Hemp Seed


    1/4 Cup Quinoa 

    Mix egg and sugar (monk fruit) together.

    Add the nut butter and mix well.

    Add hemp seed and  optional quinoa, mix well.  I use a fork.

    Roll into balls, smash with a fork and bake on 350 for 8 minutes.

    Vegan Carrot Cake

      Vegan, Gluten Free

      Happily serves 12


      1 Cup Grated Carrots

      3/4 Cup Coconut Brown sugar

      1/3 Cup Monk Fruit 

      1/2 Cup Sunflower Oil 

      1/2 Cup Coconut Milk 

      2 tsp Apple Cider Vinegar

      1 tsp Vanilla Extract

      2 tsp Lemon Juice 

      1 Cup All-purpose Gluten Free Flour

      1/2 Cup Almond Flour

      2 tsp Baking Powder

      1/2 tsp Baking Soda

      1 1/2 tsp Ground cinnamon

      1/2 tsp Ground Ginger

      1/4 tsp ground Nutmeg

      1/4 tsp Sea Salt

      Preheat oven 350.  Grease and flour a loaf pan.

      Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

      In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

      Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

      Be careful not to over-beat the batter, that can make the cake tough.

      Fold in grated carrots until well combined.

      Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

      Let the cake cool in the tin for about 20 minutes.

      Cool completely before frosting.

      Cream Cheese Frosting 

      1 Tub Coconut cool whip

      8 oz Vegan Cream Cheese

      1 TBSP Lemon Juice

      2 TBSP Monk fruit or Swerve

      1/2 tsp Cinnamon 

      Add all ingredients to food processor and blend well.  

      Spread over Cooled cake.

      Mini Churros

        Gluten Free

        Happily serves 15


        1/3 Cup Coconut sugar

        1/3 Cup Butter or Ghee

        1 tsp Cinnamon powder

        1 Cup Coconut Milk

        1 tsp Baking powder

        1 Cup Gluten-free baking flour 

        Melt Butter, transfer to a bowl.

        Then add in the sugar, coconut milk and cinnamon powder and stir.

        Add in the flour and the baking powder and stir it well.

        Spray the Mini Muffin pan with coconut or avocado oil.

        Fill about 3/4 full.

        Bake on 375 for about 12 minutes.

        Cool 5 minutes or so before coating.


        1/4 Cup Butter, melted

        1 /2 Cup Monk Fruit

        1 tsp Ground cinnamon

        Coating the Churros:

        Melt butter, transfer to separate bowl.

        In a separate bowl, mix together sugar with the cinnamon. 

        Remove the churro bites from the pan.  Dip each bite in the melted butter, and roll in the sugar-cinnamon mixture.

        Spicy Chipotle Dressing

          Vegan, Gluten Free

          Happily serves 3


          1/4 Cup Almond Butter

          1 tsp Sea Salt 

          2 tsp Chipotle Chili Powder

          1 Garlic Clove

          3 tsp Lime Juice

          2 tsp Maple Syrup

          4 Tbsp water (plus more as needed to thin)

          Crush or mince garlic, let sit 5 minutes.

          Add all ingredients except water to a bowl and stir to combine well.

          Add a little water at a time into a pourable sauce, whisking as needed. 

          After storing in the refrigerator it gets thicker, so thin with more water as needed.

          Fudgy Bean Brownies

            Aduki or Black Bean Brownies

            Gluten Free, Dairy Free

            Happily serves 24


            1 1/2 Cups Aduki or Black beans 

            1/4 Cup Raw Cacao Powder

            1/4 Coconut Sugar or Monk Fruit

            1/4 Cup Raw Honey

            1/3 Cup Coconut Oil

            2 Eggs or Egg replaces

            1/4 tsp Himalayan Sea Salt

            1/2 tsp baking powder

            1 tsp Vanilla Extract 


            1/2 Cup Dairy Free Chocolate chips

            Preheat Oven to 350.

            Grease 8×8 pan. I use coconut oil or avocado oil spray.

            Cook beans (I do it in a crock pot for 8-10 hours on low.  You can also use an insta pot) or if you are using from a can, rinse and drain well.

            Mix beans, coconut sugar, honey and room temp coconut oil in the food processor.

            Add Cacao, sea salt, baking powder and vanilla, blend well.

            Add eggs or egg replacer and blend well.

            Stir in chocolate chips by hand.

            Spread in your greased pan (I like my stoneware) and top with extra chips if you want.

            Bake 25-30 Minutes.  

            Let cool.  These taste great chilled as well! 

            Oatmeal Banana Nutbutter Bites

              Gluten Free, Vegan

              Happily serves 18


              2 Cups Oats

              2 Ripe bananas

              1/2 Cup Nut Butter

              1 TBSP Maple Syrup

              1 tsp Sea Salt

              1/2 tsp Vanilla or Almond Extract


              1/4 Cup Dairy Free Chocolate chips

              Pre-heat oven to 350 F.

              Smash bananas with a fork until they form a paste.

              Add the rest of the ingredients to a bowl and mix together well.

              Spoon into a mini muffin tin and bake for 15 minutes.  

              They should be firm and slightly brown when done

              Oatmeal Quinoa Peanut Butter Bites

                Gluten Free, Vegan

                Happily serves 16


                1 Cup Dates

                1/2 Cup quinoa 

                1 Cup Oats

                1/4 Cup Crunchy Peanut Butter 

                2 TBSP Coconut Oil

                1 tsp Sea Salt

                Soak Dates 1-4 hours.  Drain Water, Remove pits.

                Pulse Oats and quinoa in a food processor.

                Add dates, sea salt and Peanut butter, pulse together. 

                Turn on and add melted Coconut oil as it is blending.

                Roll into balls. Press into a mini muffin tin. 

                Macadamia Coconut Balls (RAW)

                  Dairy Free, Gluten Free, Keto Friendly

                  Happily Serves 9

                  2 Cups Macadamia Nuts

                  ALL ORGANIC INGREDIENTS 

                  1 Cups Shredded Unsweetened Coconut chips

                  3 TBSP Maple syrup

                  1 tsp Himalayan Sea salt

                  1/2 tsp Vanilla/chocolate extract

                  2TBSP Gelatin

                  Place Macadamia nuts in the food processor, blend.

                  Add coconut flakes, blend until the coconut starts clumping together. 

                  Add maple syrup, salt, and vanilla and mix for 20 seconds.  

                  Add gelatin and pulse several times to combine until a sticky dough has formed.

                  Scoop into a mini muffin tin for portion control.

                  Squash Tahini Hemp Dip

                    Gluten free, Vegan

                    Happily serves 4-6

                    ALL ORGANIC INGREDIENTS 

                    1 Cup Yellow Squash

                    1/2 Cup Tahini

                    1/2 Cup Hemp Seed Oil

                    1/4 Cup Lemon Juice

                    2 tsp Himalayan Sea Salt

                    1-2 Garlic Cloves

                    2 Green onion stalks

                    Cut Garlic, let sit 5 minutes.

                    Wash and cube squash.  Steam 5 minutes.

                    Add all ingredients to food processor and blend well.  

                    Sweet spicy beet salsa

                      Vegan, Gluten Free

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS 

                      2 Cups Beets

                      2 Green onion stalks

                      Handful Cilantro

                      1 Jalapeño pepper

                      1/2 Cup Monk Fruit 

                      1/4 tsp Cumin

                      2 TBSP Lime Juice 

                      1/4 tsp Himalayan Sea Salt


                      Top with 2 TBSP Hemp seed per serving


                      1/4 Cup Walnuts per serving

                      Peel and cook beets.  I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone.  Cool unless you are adding it to soup.

                      Wash and cut veggies.  Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.

                      Add remaining ingredients.  Blend to desired texture.  

                      You can use this as a side dish.  Add it to yogurt or top a salad with it