Healthy with Jodi

Snacks

Egg facts-did you know….?

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    Can we all agree our food supply is going downhill fast if we don’t take action?  Can I suggest getting to know your FARMER instead of your DOCTOR?

    When you are preparing eggs this Easter Season, here are some facts to consider…Look up My JLDFIT YouTube channel and search Egg facts

    And here is a simple recipe if you want a new twist on eggs

    Green Eggs minus Ham

    Dairy Free, Gluten Free,  Keto Friendly

    Happily serves 3

    ALL ORGANIC INGREDIENTS

    6 hard boiled eggs, cooled and peeled

    2 avocados

    ¼ Cup cilantro, finely chopped

    1 TBSP green onions finely chopped

    1-2 TBSP lime or lemon juice

    ½ tsp Himalayan Sea Salt

    1 tsp Red pepper flakes

    Chili powder and/or paprika

    Cut eggs in half and remove yolks

    Smash yolks and avocados together

    Stir in cilantro, chives, lime/lemon juice, salt, and red pepper flakes

    Spoon into egg white shells

    Sprinkle with chili powder and/or paprika

    Chill until serving

    Tuna Fish made for Adults! Easy to assemble “kits” for meal prep

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      Tuna Fish 

      Gluten Free, Dairy Free

      Happily serves 2

       American cuisine

      ALL ORGANIC INGREDIENTS

      8 oz White Albacore Tuna

      2 TBSP Vegan Mayo

      1 TBSP Lemon Juice

      2 tsp Dill Weed

      1 tsp Sea Salt

      1 tsp Garlic

      1 tsp Minced Onion

      1/4 Cup Celery

      1/8-1/4 Cup Chopped Dill Pickles (or Relish) depends on your preference 

      Optional: Stuff Tomato with Tuna filling or Lettuce Wrap

      If you do use a tomato, Cut in half.

      Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

      Chop Celery

      If you are using canned Tuna, make sure it’s WILD!

      DO NOT DRAIN the liquid (omegas), mix in with the fish and other ingredients.

      Serve to your liking.  You can use celery to dip in it, add it to flax crackers, wrap in lettuce or stuff a tomato or pepper.

      Did I hear BACON? Can Bacon be healthy?

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        Vegan “Facon Bacon” is the best kind of “Bacon” in my option! Heart healthy coconut chips, Coconut Aminos have naturally occurring electrolytes our body needs, Sunflower oil has high Vit E and extra Iron, and Maple syrup has essential trace minerals.
        This recipe is SO EASY!!!
        Food and drink Heart healthy coconut chips oil
        Vegan, Gluten Free
        Happily serves 8

        ALL ORGANIC INGREDIENTS

        2 Cups Shredded Coconut
        1 TBSP Sunflower Oil
        2 TBSP Coconut Aminos
        1/2 tsp Liquid smoke
        1 TBSP Maple syrup
        1 tsp Smoked Paprika

        Mix all ingredients except coconut, then thoroughly mix in Coconut flakes.
        You can let this sit, or bake right away. You can also eat this raw in this form or bake it.
        325 for 5 minutes then flip and stir, bake another 5 minutes
        Watch closely as it will burn quickly.
        Important to let cool for 10 minutes so it can crisp up.

        You can store it in the fridge, that is my preference when it becomes crisp.
        Eat plain or top with your salad off or line a lettuce with it, add veggies and you have a “Bacon” wrap!

        Avocado Cucumber Cream Soup

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          Vegan, Dairy Free, Keto 

          ALL ORGANIC INGREDIENTS 

          Happily serves 1

          1 Avocado

          1/2 Cucumber

          2 Celery stalks

          1/4 Cup Lemon juice

          1/4 Parsley

          1/4 tsp Sea Salt or Cilantro Lime Salt 

          Optional:

          Top with Chopped Cucumbers for texture

          Wash and coarsely chop celery

          Peel Cucumber

          Blend all ingredients together.

          Adding Sea Salt will enhance all flavors and provides minerals.

          Rosemary Squash Sauce

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            Vegan, Gluten free 

            Happily serves 4

            ALL ORGANIC INGREDIENTS 

            1/2 Cup full fat Coconut milk

            1/4 Avocado oil 

            3 Cups squash 

            1 tsp Rosemary 

            1 tsp Sage 

            1 Garlic clove

            1 tsp Minced onion

            1 tsp Sea salt 

            Cube and steam zucchini without spices about 5-7 minutes. 

            Place all ingredients in the food processor and blend til smooth. 

            You can add more liquid or tbsp of water to thin it out.

            Serve as a dip for veggies or pour over veggie pasta. 

            1/2 Cup is a serving 

            Peanut Butter Collagen Energy Bites

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              Gluten Free

              Happily serves 18

              ALL ORGANIC INGREDIENTS 

              16 oz jar Peanut Butter

              1 Egg 

              3/4 Cup Coconut Brown Sugar or 1/2 Cup Monk Fruit

              1 Scoop Collagen Powder

              Mix all ingredients together and roll into balls and place in mini muffin tin.

              Bake 8 minutes at 350

              (Can substitute an egg replacer and eat raw if desired)

              COLLAGEN AND MONK FRUIT LINKS

              Chocolate Hazelnut Cookies

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                Dairy Free, Gluten Free

                Happily Serves 18

                ALL ORGANIC INGREDIENTS 

                1 Jar Hazelnut butter (Nutiva Brand)

                1/2 Cup Monk Fruit

                1 Gelatin Egg Replacer or 1 egg

                Optional: 

                1 Scoop Collagen 

                Top with Macadamia nut

                Mix together and Roll into balls.  

                Press into Mini muffin tin. 

                You can eat these Raw or bake for 8 mins on 350.

                If you are using an egg replacer:

                Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

                Zucchini Lentil Hummus

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                  Gluten free, Vegan

                  Allium Allium

                  Happily serves 3-4

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Lentils (I used red in this recipe)

                  2 Cups Zucchini 

                  1/2 Yellow Onion

                  1/3 Cup Nutritional Yeast

                  1/4-1/2 Cup Almond or Coconut Milk

                  1 tsp Sea Salt

                  1 Garlic Clove 

                  4 TBSP Avocado Oil

                  1 TBSP Lemon Juice

                  Cut garlic clove, let sit 5 minutes.

                  Cube and cut onion and veggies, steam 7 minutes.

                  Mix all ingredients in food processor and blend well.

                  Use a dip or sauce.

                  Cherry Cream Cheese Dip

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                    • Cherry Extract
                    • Food and drink
                    • food processor

                    Vegan, Gluten Free

                    Happily Serves 4-6

                    ALL ORGANIC INGREDIENTS 

                    2 Cups Cherries (not maraschino) 

                    1 Cup Butter Beans

                    2 TBSP Sunflower Oil (can Sub Coconut oil)

                    3 TBSP Lemon Juice 

                    8 oz Almond Cream Cheese

                    1 tsp Cinnamon 

                    1-2 tsp Sea Salt

                    1/4-1/2 Cup Monk Fruit 

                    Optional:

                    You can add Cherry Extract if you desire a stronger cherry flavor.

                    Rinse beans well if you are not soaking them yourself.

                    Add all ingredients to food processor and blend well.

                    I used dairy free cream cheese, Almond cream cheese.

                    I used Frozen Cherries, defrosted before using.  I used the juice as well. 

                    1/2 Cup is a serving.  Best if eaten for Breakfast!

                    Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

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                      Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

                      #madewithlove

                      Hospitality Recreation Lynsey Lee

                      Lynsey Lee’s Pumpkin Roll

                      CAKE

                      1/4 Cup Powdered Sugar (to sprinkle on towel)

                      3/4 Cup all-purpose flour

                      1/2 tsp Baking powder

                      1/2 tsp Baking soda

                      1/2 tsp Cinnamon

                      1/2 tsp Ground cloves

                      1/4 tsp Sea Salt

                      3 Eggs

                      1 Cup Sugar

                      2/3 Cup Pumpkin  

                      FOR CAKE:

                      PREHEAT oven to 375°

                      Grease 15 x 10-inch pan; line with wax paper. 

                      Grease and flour paper. 

                      Sprinkle a thin, cotton kitchen towel with powdered sugar. 

                      COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

                      Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

                      Beat in 2/3 Cup pumpkin. 

                      Stir in flour mixture. 

                      Spread evenly into prepared pan. 

                      BAKE for 13-15 minutes or until top of cake springs back when touched. 

                      (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

                      Carefully peel off paper. 

                      Roll up cake and towel together, starting with narrow end. 

                      Cool on wire rack. 

                      FILLING

                      8 oz Cream Cheese, room temp

                      1 Cup powdered sugar

                      6 TBSP Butter, room temp 

                      1 tsp Vanilla extract

                      Powdered sugar to dust on finished roll 

                      FOR FILLING:

                      BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

                      Carefully unroll cake. 

                      Spread cream cheese mixture over cake. 

                      Re-roll cake. 

                      Wrap in plastic wrap and refrigerate at least one hour. 

                      Sprinkle with powdered sugar before serving, if desired. 

                      COOKING TIP:

                      Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.