Healthy with Jodi

Snacks

Spooky Kid Halloween Treat ideas!

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    Kids Can Cook!  EASY ideas that are “normal” foods.  Good food can be healthy AND yummy!

       

    Zucchini Spiders

    (Will air fry these, kids will top with Spider olives)

    1/4 Cup Marinara Sauce

    1/4 Cup Coconut Cheese (Dairy Free)

    6 Black olives 

    6-8 Zucchini slices

    Slice Zucchini in rounds.  

    Top with a spoon of marinara, add cheese.

    Airfry about 5 mins.

    Add Olives on top, slice one for the “legs”

    Chattering Apples

    (kids will assemble these)

    Organic Apples

    Almond butter

    Marshmallows 

    Slice Apples and spread 1/2 TBSP Almond butter on 2-4 pieces.

    Add 5-6 marshmallows and top with another slice of apple.

    Mushrooms!!! Medley of flavors…Keto Style!

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      Kale Mushroom Pepper Medley

      Vegan, Gluten Free, Keto

      Happily Serves 1

      ALL ORGANIC INGREDIENTS 

      2 Cups Kale Or Spinach 

      1/2 Cup Sweet Bell peppers

      1/2 Cup Mushrooms

      2 TBSP Olives

      2 TBSP Avocado Oil

      2 TBSP Lemon Juice or Balsamic Vinegar 

      Sea Salt

      1 Garlic Clove

      1/2 TBSP Minced Onions

       

      Cut Garlic, let sit 5 minutes 

      Cut Bell Peppers into bite size pieces.

      Wash and Stem Kale/spinach for about 1 minute or until it becomes bright green.  Quickly remove from heat, drain off all the water.

      Wash mushrooms well, dice and stem about 5 minutes.  Drain off water.

      Toss all ingredients together.  Serve warm or cold.

      Pumpkin Fat Bombs! Keto snack!

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        Pumpkin Fat BOMBS!

        Gluten Free, Vegan, Keto

        Happily Serves 5 (2 per serving)

        ALL ORGANIC INGREDIENTS 

        1 Cup Coconut Butter

        4 TBSP Pumpkin Purée 

        3 TBSP Coconut Four

        1/4 tsp Maple Extract 

        1 tsp Stevia 

        1 TBSP Pumpkin Pie Spice

        Optional: top with a cashew

         

        Mix all ingredients together.  

        Roll into balls or fill mini muffin tin about 3/4 for serving size.

        Don’t sub the coconut flour, you need it for absorbing the pumpkin.

        Store in fridge or freezer.

        Tuna Stuffed Tomatoes! Delicious! Skip the rice, get all the clean protein!

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          Tuna Stuffed Tomatoes 

          Gluten Free, Keto Friendly, Dairy Free

          Happily serves 1

          ALL ORGANIC INGREDIENTS 

          4 oz Tuna

          2 Vine Tomatoes 

          1 TBSP Vegan Mayo

          1 TBSP Balsamic Vinegar 

          1 TBSP Lemon Juice

          1 TBSP Sunflower Oil

          1 Garlic Clove

          1 Green Onion 

          1 Celery Stalk

          1/8 Cup Yellow Onion

          Sea Salt

          Optional: 1/4 Cup Vegan Cheese (SO Delicious brand)

           

          Cut Garlic, let sit 5 minutes.

          Dice celery and onions. 

          Cut Tomatoes in half, scoop out seeds. 

          Mix all ingredients together except cheese.

          (do not drain off the water in the tuna can if you are not using fresh tuna, That’s where the omega settle, kind of like the peanut butter jar)

          Spoon in the mix into the tomatoes, top with cheese.  

          Bake at 400 for 7-10 minutes, or you can eat it cold.

          Homemade Sushi! Simple, clean, easy eating!

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            Homemade Sushi

            Gluten Free

            Happily serves 1

             

            ALL ORGANIC INGREDIENTS 

            4 oz Salmon

            2 oz Almond Cream Cheese

            1 Cucumber

            Optional: 1 handful sprouts

             

            Peel Cucumber, slice.

            Use an apple corer to punch out the center of cucumbers. 

            Divide Cream Cheese

            Slice Salmon into about 8 pieces.

            Add dab of cream cheese, roll salmon and add to the center of cucumber.

            Add Sprouts on top.

            Eggplant Queso-Dairy Free!

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              Eggplant Queso 

              Vegan, Gluten Free

              Happily serves 6

              ALL ORGANIC INGREDIENTS 

              1 Eggplant

              4 TBSP Avocado Oil

              Himalayan Sea salt

              2 Cups Almond milk

              3 TBSP Nutritional yeast 

              1 Garlic Clove

              1 tsp Cumin or Curry Powder

              2 tsp Chili powder

              2 tsp Smoked Paprika

              Optional: Red Pepper flakes 

               

              Roast Eggplant in air fryer for about 5-7 minutes.

              Add All ingredients to a food processor and blend well.  

              Add more milk if you want it thinner. 

              Green chili would be also be a great add on.

              Zucchini Dip-Keto idea. Paleo friendly

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                Zucchini Dip

                Vegan, Keto, Gluten Free

                Happily Serves 8

                ALL ORGANIC INGREDIENTS 

                2 Zucchini 

                2 Garlic Cloves

                ½ Cup of Avocado Oil

                ½ Cup of Pumpkin or Sunflower seeds

                2 TBSP Himalayan Sea Salt

                 

                Cut or press Garlic, let sit 5 minutes 

                Chop Zucchini, Quick steam 5 minutes.

                Combine all ingredients and Blend until smooth.

                Peach Cobbler Crisp…Can you eat dessert for breakfast? Why, yes you can! Guilt free

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                  Peach Cobbler

                  Gluten Free

                  Happily Serves 4-6

                  ALL ORGANIC INGREDIENTS 

                  Filling

                  4 Cup Peaches

                  1/2 cup Coconut Sugar or Monk Fruit

                  2 tsp Cinnamon

                  1/3 Cup Quinoa flour

                  1 TBSP Cornstarch

                  Crumble

                  1 Cup Coconut Brown sugar or Monk Fruit

                  1 Cup Quinoa Flour

                  3/4 Cup Quinoa

                  1 1/2 tbsp Cinnamon

                  2/3 Cup Hemp seeds

                  1/2 tsp Pumpkin pie spice

                  1 Cup Walnuts or Pecans

                  3/4 Cup Butter 

                   

                  Preheat oven to 375F

                  Lightly spray a 9×13 pan with coconut oil.

                  Peel and slice the peaches.

                  Mix filling ingredients and place into baking dish.

                  In another bowl, mix together crumble ingredients except the butter.

                  Add the butter and mix with your hands or a fork, pressing the butter in to the dry mixture.

                  The mixture will begin to come together but still crumbly.

                  Add Crumble mix on top of filling mixture.

                  Bake about 45 minutes. 

                  Top will be golden, fruit will be bubbling.

                  Baba ganoush-My New Favorite!!! Gluten free and Keto Friendly not to mention DELICIOUS

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                    Baba ganoush

                    (Eggplant Hummus)

                    Vegan, Paleo, Gluten Free, Keto Friendly

                    Happily serves 4

                       

                    ALL ORGANIC INGREDIENTS 

                    1 Eggplant

                    2 Green onions 

                    1 TBSP Capers

                    1 Garlic Clove

                    1 Jalapeño 

                    2 TBSP Lemon Juice

                    4 TBSP Avocado Oil

                    Sea Salt

                     

                    Roast Eggplant in strips about 10-15 minutes on 350 in convection oven or air fryer.

                    Wash and chop veggies. 

                    Add All ingredients to food processor, blend well. 

                    Coconut Almond Cookie Crust

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                      Coconut Almond Cookie Crust

                      Dairy Free, Vegan Option, Gluten Free

                      Happily serves 8

                      ALL ORGANIC INGREDIENTS

                      1 Cup Unsweetened Coconut flakes

                      3/4 Cup Almond Flour 

                      1 Egg or chia/flax egg substitute 

                      4 TBSP Coconut oil

                      1/4 Cup coconut sugar or 1/4 Cup monk fruit 

                      1/3 Cup Sunflower butter 

                      1 tsp Cinnamon 

                      1 Dash Nutmeg

                      1 Dash Ginger 

                      1/4 tsp Sea Salt

                       

                      Optional: Chocolate Dip or Spread

                      1/4 Cup dark cocoa chocolate, melted 

                      3 tsp Unsweetened coconut

                      1 tsp Coconut Oil 

                      Optional: 3-5 Stevia Drops

                       

                      Add all ingredients in a food processor.  Process until the ingredient come crumble together. 

                      Form a balls in a mini muffin tin or spread in a baking dish and refrigerate 15-20 minutes.

                      Bake on 350  for 10 minutes or until the sides are golden brown.  IF you use the chia/flax substitute you can eat this raw without baking.

                      Cool on the cookie sheet for 20 minutes.

                      You can drizzle chocolate sauce on top for a layer or dip if you are making cookies.