Healthy with Jodi

Snacks

Butter Cookies. Updated to be allergy free…dairy free…gluten free.

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    Jodi’s Butter Cookies

    (Adapted from Lynsey Lee)

    So, here is the “Jodi” version of my family favorite butter cookie.  My sister says its the butter, not sugar cookies.  Whatever it is, it is one of my fondest recipes from my mom.  I swear you can taste the love she put in it.  She was in the kitchen for days…I didn’t understand it all, but now I do.  I love bringing smiles to my family and friends faces, makes my heart sing!

    #madewithlove

    ALL ORGANIC INGREDIENTS 

    Gluten free, Dairy free

    Happily makes 24 cookies

    Cookie Batter:

    1 Cup Butter or Coconut Cream

    2/3 Cup Monk Fruit

    1 TBSP Gelatin

    2 1/2 Cups Gluten free flour (I used Quinoa Flour)

    1/2 Sea salt

    1 tsp Vanilla 

    Frosting:

    2 Cups Powdered Sugar

    1 tsp Vanilla 

    2 TBSP Butter

    About 1/4 cup Almond or coconut Milk

     

    Cream butter and sugar together.

    Beat in gelatin. 

    Combine Flour, Sea salt, vanilla.

    Mix all ingredients together and chill dough. 

    Keep half the dough in the fridge, work with half the dough at a time.

    Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

     

    To make the Frosting:

    Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

    Slowly add milk until desired thickness for spreading and decorating. 

    Cooking Tips:

    Don’t check before 8 minutes, don’t wait for the cookie to Brown.

    Completely Cool before frosting.

    Frost and then it’s best eaten frozen.

     

    Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

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      Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

      And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

      Enjoy…peace be with you!  🕊

       

      Lynsey’s Butter Cookies

      Cream together 1 Cup Butter, 2/3 Cup Sugar

      Beat in 1 egg.

      Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

      Mix all together and chill dough. 

      Keep half the dough in the fridge, work with half the dough at a time.

      Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

      Cooking Tips:

      Don’t check before 8 minutes, don’t wait for the cookie to Brown.

      Completely Cool before frosting.

      Frost and then it’s best eaten frozen.

      Frosting:

      2 Cups Powdered Sugar

      1 tsp Vanilla 

      2 TBSP Butter

      About 1/4 cup Milk

      Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

      Slowly add milk until desired thickness for spreading and decorating. 

      My mom’s Original Cherry Chocolate Cookies

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        Chocolate Cherry Drop Cookies 

        (Organical creator: Terry Lynn)

        Makes 4 dozen

         

        3 1/2 cups Flour

        1 Cup Butter

        2 Cups Sugar

        2 Eggs

        4 oz Dark Chocolate 

        2/3 Cup Buttermilk

        2 tsp Vanilla 

        1 tsp Baking Soda

        1 tsp Sea salt

        2 Cups Drained Cherries

        Use room temp Butter.

        Mix Wet ingredients.

        Melt Chocolate.

        Add Dry ingredients.

        Add Cherries.

        Refrigerate Dough

        Bake 8-10 min on 350

         

        I am taking family favorite recipes and developing a new version for the allergy challenged 🤪 I love the Smells and Tastes of Christmas but cannot indulge in the treats without consequences.  So, I posted my version previously,  but I wanted to give credit to my mother.

        Hopefully you can look at both recipes and see where you can substitute ingredients to adapt to your families needs.

        ENJOY!

        Chocolate Cherry Drop Cookies

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          Chocolate Cherry Drop Cookies 

          (Adapted from Terry Lynn’s Recipe)

          Gluten Free, Vegan

          Makes 2 dozen

           

          So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.

          ALL ORGANIC INGREDIENTS

          Chocolate Christmas Cookies Food and drink

          1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

          1 Stick Butter (8oz)

          1 Cup Monk Fruit (can use coconut sugar)

          1 TBSP Gelatin

          1/4 Cup Raw Cacao

          1/4 Cup Coconut Cream

          1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

          1 tsp Vanilla 

          1/2 tsp Baking Soda

          1 tsp Sea salt

          1 Cup Drained Cherries

           

          Make “Buttermilk”.

          Drain Cherries.

          Mix Wet ingredients.

          Melt Cacao with Coconut Cream, then mix in room temp Butter.

          Add Dry ingredients.

          Add Cherries.

          Refrigerate Dough

          Bake 8-10 min on 350

           

          To make Vegan Buttermilk:

          Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

          (can sub apple cider vinegar )

           

          For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.

          Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

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            Jodi’s Liminal Pumpkin Pie Bars

            Vegan, Gluten free

            Happily serves 8

             

            ALL ORGANIC INGREDIENTS 

            CRUST

            1 Cup soaked dates 

            2 Cup walnuts

            1/8 teaspoon of Himalayan salt

             

            To make the crust:

            Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

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

            FILLING

            2 Cups Pumpkin (fresh or canned purée)

            3/4 Cup Monk Fruit

            1/2 Cup Almond Butter

            2 Egg replacers

            1 tsp Cinnamon 

            2 tsp Allspice or Pumpkin Pie Spice

            1/2 tsp Himalayan Sea Salt

            Preheat oven 325.

            Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

            To make the Filling:

            Combine ingredients and whisk until completely smooth.

            Pour over baked Crust and bake for about 50-60 minutes.

            Cool at Room temperature and then refrigerate.

            Serve with Coconut Whip if desired.

            Cucumber Salsa

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              Vegan, Keto Friendly, Gluten Free 

              Happily serves 6-8

              chili powder detox food ideaFood and drink

              ALL ORGANIC INGREDIENTS 

              3 Cucumbers

              2 Green onions

              2 TBSP Avocado Oil 

              Handful of cilantro 

              Himalayan Sea salt 

              1 Garlic Clove

              Dash Hatch green Chili Powder

              1/2 Cup Lemon juice 

              1 Jalapeño 

              Optional: 1 Avocado

              Blend All Ingredients in the Vitamix except Cucumbers (And optional avocado)

              Add 2 cucumbers.

              Blend until as smooth as desire.

              Add the last cucumber, just pulse in to give a chunky texture.  

              Mix in avocado, cubed or pulse to desired consistency.

                

              Almond Quinoa Collagen Bites

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                Almond Quinoa Collagen Bites

                Dairy Free, Gluten Free

                Happily Serves 18-24

                 

                ALL ORGANIC INGREDIENTS 

                16 oz Almond Butter

                6 TBSP Collagen (beef bovine)

                1/2 Cup Monk Fruit

                1 tsp Sea Salt

                1 tsp Cinnamon 

                2 TBSP Flax eggs 

                1/2 Cup Sprouted Quinoa 

                 

                Rinse Quinoa, dry well.

                Mix flax and water, let sit about 5 minutes (1 TBSP Ground flax plus 2 TBSP Water equals 1 egg).

                Mix all ingredients together and divide in mini muffin tin or roll into ball.  

                You can bake for about 8 minutes on 375 or eat raw.  (I personally don’t bake mine)

                Savory Pumpkin Hummus

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                  Savory Pumpkin Hummus

                  Gluten Free, Vegan

                  Happily Serves 4-6

                   

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Pumpkin

                  2 Cups Garbanzo Beans

                  3 TBSP Lemon Juice

                  4 TBSP Extra Virgin Olive Oil

                  2 tsp Himalayan Sea Salt

                  1 Green Onion

                  1/2 TBSP Minced Garlic

                  1/2 TBSP Minced Onion

                  Optional:

                  Sprinkle of Dried Green Onion on top

                  Dash of Hatch Green Chili flakes

                   

                  Soak and slow cook Beans.  If using canned, rinse well.

                  Combine all ingredients in food processor and blend until smooth.  

                  You can add water to smooth it make it thinner.

                  Sweet Cinnamon Pumpkin Hummus

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                    Vegan, Gluten Free

                    Happily Serves 4-6

                    ALL ORGANIC INGREDIENTS 

                    1 Cup Pumpkin

                    2 Cups Garbanzo Beans

                    3 TBSP Coconut Oil

                    4 oz Vanilla Almond Milk

                    1/2 tsp Sea Salt

                    1 tsp Cinnamon

                    1 tsp All Spice 

                    1 tsp Pumpkin Pie Spice

                    1 tsp Maple extract

                    1 tsp Stevia (or to taste)

                    Soak Garbanzo beans.  If using canned, rinse well.

                    Add all ingredients to the Food Processor blend until smooth.

                    Chocolate Bread Bites

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                      Chocolate Bread

                      Vegan, Gluten Free

                      Happily serves 12

                      ALL ORGANIC INGREDIENTS 

                      1 Cup Sunflower Nut Butter

                      1 Scoop Collagen

                      1/2 Cup Raw Cacao

                      1/3 Cup Coconut Oil

                      1 Cup Soaked Dates

                       

                      Soak dates for 1-4 hours. Drain.

                      Add all ingredients into the food processor and blend until smooth.  

                      If it’s too dry, add a bit more coconut oil.

                      Divide into mini muffin tin or spread into a bar pan and cut in squares when it’s cold.

                      Store in the fridge.