Healthy with Jodi

Snacks

Fresh Herb Chili Cream Cheese

by

Vegan, Gluten Free

Happily Serves 8

ALL ORGANIC INGREDIENTS 

8oz Vegan Cream Cheese

2 Green Onion stalks

1 jalapeño 

Handful of cilantro 

1 Garlic Clove

2-3 tsp Himalayan Sea Salt

1-2 TBSP avocado oil (depending on your consistency desire)

1 Cup Vegan Shredded Cheese (I used the SODelicious Brand)

Optional: 1-2 tsp Dried Hatch Green Chili powder 

Cut garlic, let it sit 5 mins.

Wash and and cut veggies, add to food processor, blend well.

Add Cream cheese and spices and blend well.

Add Cheese and pulse in. If you don’t want texture, blend until desired texture.

I topped it with sprouted Pecans.  It will harden in your fridge.

Gingerbread Snap Cookies

by

Dairy Free, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Almond meal

1/2 Cup Quinoa Flour

2 TBSP Monk fruit

2 TBSP Almond butter

1 TBSP Gelatin 

1 TBSP Coconut Oil

1 TBSP Molasses

1/2 tsp Vanilla

1/2 tsp Baking powder (use half if at high altitude)

1/4 tsp baking soda (use half if at high altitude)

1/2 tsp Himalayan sea salt

1 TBSP Macadamia nut milk

1 tsp ground Ginger

1/2 tsp Cinnamon

Preheat oven to 350 degrees. Use parchment paper or a baking stone

Whisk almond butter, coconut oil, Monk Fruit, vanilla, macadamia nut milk and molasses together.

In a separate bowl: Whisk flour, spices, gelatin, sea salt, baking soda, and baking powder and stir well. 

Mix the dry ingredients with the wet ingredients. Spatula works best.

Roll dough into dough balls and place on the prepared stoneware.

Flatten with the back of a spoon and bake for approximately 10 minutes.

Cream Cheese Ball

by

Vegan, Gluten Free 

ALL ORGANIC INGREDIENTS 

Happily serves 12-24 

Mix:

1 package Ranch/Dill Herb mix

mix with 1/2 cup Coconut yogurt

add coconut milk if necessary to thin out

Add mixture to:

2 eight ounces Non dairy cream cheese, room temperature

16 oz Shredded Vegan cheese

Shape cheese mixture into a ball, cover and freeze for 30 minutes

Optional:

You can roll cheese ball in extra herbs or toasted almonds.

Raw Vegan Pumpkin Pie

by

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Dates 

Crust

2 TBSP Coconut Oil, can sub coconut butter (softened)

1 Cup Ground Almond Meal 

1/8 tsp Himalayan Sea Salt

To make the crust

Add the ingredients to the food processor and blend well.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened Coconut cream 

1/3 cup Coconut nectar

2 TBSP Pumpkin Pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on high setting until It is smooth like a cooked version of pumpkin pie.

Transfer the filling to your pie crust and refrigerate for a few hours. 

Macadamia Peanut Butter Breakfast Hummus

by

Vegan, Gluten Free

Happily serves 24

ALL ORGANIC INGREDIENTS 

3/4 Cup Macadamia Nut Milk

1/2 Cup Peanut butter 

2 Cups Butter beans (or Garbanzo)

1/2 Cup Sunflower Oil

2 tsp Sea Salt

1 tsp Cinnamon 

1/3 Cup Monk Fruit 

If using canned, rinse well. If cooking beans, see below.

Add all ingredients to food processor except peanut butter.

Blend until smooth. 

Add Peanut Butter, blend well. 

Soaking and cooking beans

Rinse beans.  Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.  

Cover and let sit 12 hours. Rinse and repeat one more time.  This is 24 hours process.

Now they are ready to cook.  Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt. 

Cook on low 8-10 hours, not lifting the lid.  

Drain the water after cooking and rinse.

Pumpkin Seed & Macadamia Nut Dip

by

Happily serves 6

Gluten Free, Vegan

ALL ORGANIC INGREDIENTS 

1 Cup Mixed Root Veggies (beets, carrots, parsnips)

1/2 Cup Macadamia nuts

1/2 Cup Pumpkin Seeds

1/4 Cup Sunflower Oil

1 Cup Macadamia Nut Milk 

1 tsp Cinnamon

1 tsp Himalayan Sea Salt

1/8 Cup Monk Fruit 

Chop and dice veggies, steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the food processor. 

Add milk and spices, blend well.

Add remaining ingredients, blend til smooth

Matcha Keto Bomb

by

Vegan, Gluten free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1/2 Cup Coconut Butter

1/2 Cup Cacao Butter

1/4 Cup Coconut Cream (canned)

1/2 tsp Matcha powder

1 tsp Vanilla 

1 tsp Sea Salt

1/8-1/4 Cup Monk Fruit

Optional: topping or roll balls in one of the following

Hemp seeds

Coconut flakes

Pumpkin seeds

Lemon Coconut Fat Bombs

by

Vegan, Gluten Free, Grain free, Keto

Happily Serves 10

ALL ORGANIC INGREDIENTS 

1/2 Cup Raw Coconut Butter

1/8 Cup Lemon Juice

1/4 Cup Butter

1/2 Cup Shredded Coconut Flakes

1/4 Cup Monk Fruit

1 tsp Sea Salt

Chop Coconut flakes in the food processor.

Add softened butter and coconut butter.

Add all ingredients and mix til dough formhttps://amzn.to/33sMbAc

Blueberry Cream Cheese

by

Blueberry Cream Cheese

Vegan, Gluten Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

1 Cup Blueberries

4 oz Vegan Cream Cheese

1/4 Cup MTC oil (you can sub sunflower oil)

1 tsp Cinnamon 

1/2 tsp Sea Salt

1/4 Cup Monk Fruit

Optional: 1 TBSP Lemon juice for a little tart

Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)

Add the rest of the ingredients to the food processor, blend until smooth. 

Kale Fennel Salad

by

Vegan, Gluten Free

Happily Serves 2

ALL ORGANIC INGREDIENTS 

2 Cups Kale

2 Radishes

1 Fennel Bulb

2 Celery stalks

2 TBSP Lemon Juice 

2 TBSP Avocado Oil

2 TBSP Aminos 

1 tsp sea salt

Wash and cut Kale.  STEAM for 1-3 minutes, depending on color.  DRAIN water.

Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet. 

Do not over cook so your salad is still crunchy.

Thinly Slice radish and celery.

Add all ingredients and mix well.

You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)