Healthy with Jodi

Side Dish

Chocolate Chai Chia Pudding

by

Vegan, Gluten Free

Happily Serves 1

ALL ORGANIC INGREDIENTS 

4 TBSP Chia Seeds
1 Cup Nut Milk
1/2 tsp Chai Spice Mix
1 tsp Maple Extract and 1/2 TBSP Powdered stevia
1/4 tsp Vanilla extract

1/4 Cup Raw Cacao

Add all ingredients to a mason jar and gel in the fridge.  

You can heat this up for a warm pudding or dip.  

Add more or less Milk to desired consistency 

Chai Spice Mix

Vegan, Gluten Free

Happily serves 32

ALL ORGANIC INGREDIENTS 

4 Tbsp Cinnamon

3 Tbsp Ground Ginger

4 tsp Ground Cardamom

1/2 TBSP White Pepper 

3/4 tsp Nutmeg

3/4 tsp Cloves

(1/2 TBSP Allspice if you don’t have nutmeg or cloves)


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
Portion control

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

by

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

2387.gif
pixel.gif

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!