Healthy with Jodi

Side Dish

Pumpkin Chiffon Pie

by

    (Adapted from the Hatch Family Recipe)

    Gluten Free

    Happily makes 12 square bars or 1 pie

    I had a client tell me his mom makes the BEST Pumpkin pie EVER!  So naturally, I had to try it.  But of course…make it so I could eat it as well 🤣

    So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!

    ALL ORGANIC INGREDIENTS 

    Prepare your favorite pie crust.  She uses a store bough version, I wanted a dairy free, gluten free crust, so…

    MINE is:

    Crust:

    1/2 Cup Soaked Dates

    2 TBSP Coconut oil, softened.

    1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.

    1/8 tsp Sea Salt.

    Soak the dates for 1-4 hours.  Remove the pits.

    Mix in the food processor until blended well.

    Scoop into a pie plate or bar pan.  Press the mixture together until it is uniform on the bottom of the pan.  No baking required!!!

    Filling:

    1 large package Organic Instant Vanilla Pudding Mix. 

    2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).

    2 tsp Pumpkin Pie Spice

    Beat well together and let sit 2-3 minutes.

    Stir in:

    1 16oz Pumpkin Purée 

    Fold in:

     8oz Coconut Cool Whip (SODelicious Brand)

    Pour into your prepared crust.  Chill for an hour at least.

    Pumpkin Almond Spice Bites

    by

      Vegan, Gluten Free

      Happily Serves 15

      ALL ORGANIC INGREDIENTS

      2 Scoops Plant based protein powder (about 1/4 cup)

      1/2 Cup Almond butter or Pumpkin Spice Almond butter

      1/4 Cup Hemp Seeds

      1/2 Cup Shredded Coconut 

      1 Cup Gluten Free Oats or can sub Quinoa (that’s my preference)

      1/3 Cup Raw Honey

      1/2 tsp Ginger

      1/2 tsp Cinnamon 

      2-3 TBSP water

      Mix Almond butter and honey together.  If your honey is not soft, heat on the stove top until blended. (Not the microwave please)

      Add everything but Oats.  Mix well them stir in the oats or quinoa.

      Roll into balls.

      If it’s too dry, add a little water at a time.

      You can store in the fridge or freezer.

      If you want a higher Protein snack, use quinoa instead of oats. If you have thyroid problems or trouble with digestion, oats is a grain that the body has a hard time digesting and converting into energy.

      Chocolate Vegan Banana Bread

      by

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        Vegan, Gluten Free

        Happily serves 10

        ALL ORGANIC INGREDIENTS 

        4 Ripe Bananas

        3/4 Cup Coconut Brown sugar

        1/4 cup Monk Fruit

        1/2 Cup Coconut oil (room temp)

        1 TBSP Apple cider vinegar

        1/4 cup Applesauce

        2 tsp Vanilla extract

        1/4 Cup Almond milk 

        1 1/2 Cups Gluten Free flour

        1/2 Cup Cacao powder

        1 tsp Baking powder

        1 tsp Baking soda

        1/4 tsp Sea alt 

        1/2 Cup Vegan Chocolate Chips

        Preheat oven to 375 degrees. 

        Grease bread pan with spray coconut or avocado oil.

        Peel bananas and mash well with a fork.  No large chunks should remain.

        Add in the sugars, melted coconut oil, apple cider vinegar, applesauce, and vanilla, and nut milk. Whisk together.

        Mix the flour, baking powder, baking soda, cocoa powder, and sea salt.
        Fold until most the flour has been incorporated. 
        Fold in chocolate chips or save and top w/chocolate chips.

        Pour into greased bread pan, tap gently to ensure it’s evenly leveled. 

        Bake for 45-55 minutes.  A toothpick should come out clean. 

        Remove and let cool for 15 minutes in pan. 

        Carefully remove and completely cool on a cooling rack.

        Jenny’s Sangria

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          What do you do for your Dear friend who loves sangria AND it’s her birthday? You create her a new recipe with a twist and add her favorite Liquor, Malibu. Normally in sangria you would you would typically use a brandy, but Jenny is anything but typical and deserves her own special version! Delicious!!!

          Happily serves: Depends on which friends you invite over!

          Naturally gluten free and dairy free!

          15oz Red Wine

          3/4 Cup Malibu

          1 can Trader Joe’s Strawberry Rhubarb soda

          3 oz Swoon Simple Syrup

          1/4 Cup Monk Fruit

          1 bag frozen Red cherries.

          Mix, chill and enjoy!

          Southwest Quinoa & Bean salad

          by

            Vegan, Gluten Free

            Happily serves 10-12

            ALL ORGANIC INGREDIENTS 

            2 Cups Cauliflower Rice

            1 Cup Quinoa 

            1 Cup Black Beans

            1 Cup Pinto Beans

            1 Red Bell Pepper

            1 Orange Bell Pepper

            1 Yellow Bell Pepper

            2 Green Onion Stalks

            Handful Cilantro 

            2 Jalapeños

            2 Garlic Cloves or 1/2 TBSP minced Garlic

            1/4 Cup Avocado oil

            1/4 Cup Lime Juice

            1/2 Cup Jodi’s famous Salsa

            1/2 TBSP Sea Salt

            Cut Garlic and let sit.

            Cook/steam cauliflower rice about 7 mins.

            Rinse quinoa in a strainer.  Cook Quinoa according to desired texture. (I do a ratio of 1.5 cup water/broth to 1 cup quinoa, then cook at a slow simmer for about 15 mins)

            Cook beans in a pressure cooker or Rinse beans well if you are using a can. Drain water

            Wash veggies well. Chop or dice

            Combine all ingredients and stir well, chill and serve!

            Chocolate Avocado Coconut Cream Mousse

            by

              Vegan, Gluten Free

              Happily serves 2

              ALL ORGANIC INGREDIENTS 

              One Avocado 

              1/4 Cup Coconut Cream

              1/4 Cup Coconut Milk

              1/4 Cup Raw Cacao Powder

              1/8 Cup Monk Fruit

              1/8 tsp Sea Salt

              Optional: Mint leaves or stevia 1/8 cup chocolate chips 

              Add ingredients to food processor and blend until smooth. 

              Add mint leaves if you desire.  

              Add the seed to the container if you have leftovers to help with freshness. 

              Pineapple Salsa

              by

                Gluten Free, Vegan

                Happily Serves 2

                ALL ORGANIC INGREDIENTS 

                1 Cup Pineapple (or one can pineapple)

                1 Cucumber 

                1/2 Red onion

                Handful Cilantro

                2 TBSP Lime juice

                2 TBSP Monk Fruit 

                1 Jalapeño 

                Cube pineapple.  

                If using canned pineapple, only use half the liquid juice. 

                Slice red onion and quick steam for 7 minutes.  

                Remove from heat and store in fridge to cool. 

                Chop cilantro, cucumber and jalapeño. 

                Add ingredients to a bowl and toss to combine, set aside.

                Oatmeal Quinoa Peanut Butter Bites

                by

                  Gluten Free, Vegan

                  Happily serves 16

                  ALL ORGANIC INGREDIENTS 

                  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. 

                  Carrot Zucchini Ginger Lime Soup

                  by

                    Vegan, Gluten Free

                    Happily Serves 12 

                    ALL ORGANIC INGREDIENTS 

                    2 Cups Rainbow Carrots

                    2 Cups Squash (yellow and/or green) 

                    1 tsp Ginger powder

                    24 oz Bone, chicken or veggie broth

                    1 Can Coconut milk

                    1 Cup Coconut Cream

                    1/4 Cup Lime

                    2 TBSP Butter

                    2 tsp Himalayan Sea Salt

                    1 tsp Ground black pepper

                    1/4 tsp Cayenne pepper

                    Optional: Top with chives for garnish

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                    Wash and chop/dice veggies. Leave skins on.

                    Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

                    Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

                    Remove form heat, blend/purée in a high powered blender.  I used my vitamix. 

                    Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

                    Top with chives and serve!

                    Sweet Potato Bowls

                    by

                      Gluten Free, Dairy Free

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS 

                      1 Sweet Potato

                      4 TBSP Butter or Vegan Butter

                      1/2 Cup Walnuts or Pecans

                      Dash Cinnamon

                      Dash Sea Salt

                      Monk fruit to sprinkle on top

                      Wash and cut sweet potato long ways.  

                      Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

                      Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

                      Add Butter and tops with nuts