Healthy with Jodi

Side Dish

Huli Huli Hawaiian BBQ Sauce

by

    Vegan, Gluten Free

    Happily Serves 12 (2 TBSP serving size)

    ALL ORGANIC INGREDIENTS 

    1/3 cup Ketchup (link below for Jodi’s homemade ketchup)

    1/3 cup Brown Coconut Sugar or Monk Fruit

    1/4 Cup Coconut Aminos

    1/4 Cup Pineapple Juice

    2 TBSP Avocado Oil

    4 Garlic Cloves 

    1 tsp Fresh Ginger or powder

    1 tsp Coconut Vinegar 

    2 TBSP Chili Garlic Sauce

    Grate garlic or chop to a very fine mince, set aside.

    Peel fresh ginger then grate. You can use powder as well.

    Place all ingredients into a pan and stir well.

    Bring to a boil, stir constantly until thickened and reduced, about 5 minutes.

    Can be used as a marinade or brushed on while grilling or baking.

    http://healthywithjodi.com/recipes/homemade-ketchup-one-of-those-condiments-i-could-live-on-%f0%9f%a4%a9/

    RECIPE research credit:

    © Michele Hall

    https://www.westviamidwest.com/hawaiian-bbq-sauce-recipe

    Come Learn about how to prevent Childhood Diabetes

    by

      It’s all about education. Healthy just doesn’t happen, just like being a sports super star doesn’t just happen. It takes practice! You try, you fail, you try again. You try again. So…you don’t like cooking? You don’t know “how” to cook? Will you get better if you don’t try? Will you know what ingredients are hidden in our food sources if you don’t learn what to look for? Will you have more energy if you do not change something in your daily routine? Do you have time to research all these things on your own and know that you are getting the very best, most current information? I am guessing not, so why don’t you leave it to the experts and just give of your time to learn what it is you can do today to be healthier and happier. No one has more than one day at a time…just keeping practicing and showing up…that’s how great things happen

      Lemon Coconut Fat Bombs

      by

        Vegan, Gluten Free, Grain free, Keto

        Happily Serves 10

        ALL ORGANIC INGREDIENTS 

        1/2 Cup Raw Coconut Butter

        1/8 Cup Lemon Juice

        1/4 Cup Butter

        1/2 Cup Shredded Coconut Flakes

        1/4 Cup Monk Fruit

        1 tsp Sea Salt

        Chop Coconut flakes in the food processor.

        Add softened butter and coconut butter.

        Add all ingredients and mix til dough formhttps://amzn.to/33sMbAc

        Chocolate Peanut Butter Cups

        by

          Gluten Free, Vegan

          Happily serves 18-36 

          ALL ORGANIC INGREDIENTS 

          Peanut butter Layer:

          16 oz jar Crunchy Peanut Butter

          1 Chia Egg

          1/4 Cup Coconut Brown Sugar

          1/2 Cup Monk Fruit

          Chocolate NutButter Layer:

          16 oz jar Chocolate NutButter

          1 Chia Egg

          1/4 Cup Coconut Brown Sugar

          1/2 Cup Monk Fruit

          To make an egg replacer:

          1 TBSP Ground chia seed or flax seed to 3 TBSP water, mix and let sit a few minutes.  If it sits too long, it will be hard to mix into the batter.  

          Mix the nut butter and sugar together then make the egg replacer and add it in.

          This is essentially 2 batches of cookies.  

          You can do one or the other or combine them for a “Reece’s” Cup affect.

          Make each batch separately.  You can roll into balls and bake for 8 mins on 350. 

          I do not cook mine since there is not an egg in the recipe, you can eat these raw.

          You can use individual cups as pictured or make in a mini muffin tin for portion control 

          Lemon Ginger Green Refresher

          by

            Lemon Ginger Green Cooler

            Gluten Free

            Happily serves 1

             

            ALL ORGANIC INGREDIENTS

            1 Cup Coconut Water

            1/4 Cup Lemon or 1 fresh squeezed Lemon

            1/2 tsp Ginger (fresh or grated)

            1 Scoop Collagen

            1/2 TBSP Stevia or Monk Fruit

            1 Scoop Greens

            1/2-1 Cup Ice

            Optional:

            1/2 Cup Watermelon

            This needs to be eaten for Breakfast if you add watermelon.

            Let it digest, eat again WHEN you are hungry.

            Squeeze Lemon. To switch it up, you can also use Lime juice.

            Cube Watermelon.

            Grate fresh ginger or use Powder.

            Add all liquid ingredients and blend well.

            Add remaining and pulse in ice.

            Marinated Cream cheese with fresh Herbs

            by

              Vegan, Gluten Free

              Happily Serves 16

              ArticlesAvocado oil

              ALL ORGANIC INGREDIENTS

              1 8 oz package VEGAN Cream cheese

              1/2 Cup Avocado Oil

              1⁄2 Cup Coconut Vinegar or apple cider vin

              3 TBSP fresh parsley

              2 TBSP Green Onions

              2 Garlic Cloves or 1 tsp minced garlic

              2 tsp Monk Fruit (or coconut sugar)

              3⁄4 tsp Basil

              1/8 Cup Diced Red Pepper or 1/2 tsp Crushed Red Pepper flakes

              1⁄2 tsp Himalayan Sea Salt

              1⁄2 tsp Ground black pepper

              In a shaker bottle combine the avocado oil, coconut vinegar, red pepper, parsley, green onion, garlic, monk fruit, basil, salt and pepper.

              Shake to blend and sat aside.

              Pour the marinade over the cheese block, cover and refrigerate for at least 6 hours.

              Option:

              Cut a block of Cheddar cheese in half lengthwise.

              Cut crosswise into 1/4 inch slices to form squares.

              Repeat with cream cheese.

              Arrange cheese squares alternately in a shallow baking dish with slices standing on edge.

              Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours or overnight.

              Artichoke Hummus-great idea for those low in iron

              by

                Artichoke Hummus

                Vegan, Gluten Free

                Happily Serves 6

                Arab cuisine

                ALL ORGANIC INGREDIENTS

                2 Cups Garbanzo Beans

                1 Cup  Artichoke Hearts (save brine)

                Save 1/2 Cup of Brine from Artichokes

                1 Jalapeño

                Handful Parsley (about 1/4 Cup)

                2 Green Onions

                1 Garlic Clove or 1/2 TBSP Minced Garlic 

                1 tsp Minced Onion

                1 TBSP Himalayan Sea Salt

                2 TBSP Avocado  Oil

                2 TBSP Lemon Juice

                Soak and Cook Beans. If using Cans, rinse well.

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

                You can use more or less Brine depending on the consistency you want.

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

                by

                  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.

                  Chocolate Cherry Drop Cookies

                  by

                    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.

                    Homemade Sushi! Simple, clean, easy eating!

                    by

                      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.