Healthy with Jodi

Chocolate Almond Butter Keto Cup

    Chocolate Almond Butter Keto Fat Bomb

    Vegan, Gluten Free

    Happily serves 12

    Almond butter almonds Food and drink



    2 TBSP Coconut Oil

    4 TBSP  Almond butter

    4 TBSP Cacao Powder

    1/4 tsp Vanilla

    1/4 tsp Stevia

    Chocolate layer

    Combine all the ingredients

    Stir until smooth.

    Fill mini muffin cups halfway. 

    Freeze for 10 minutes.


    Almond Butter 

    2 TBSP Coconut Oil

    4 TBSP Almond butter

    1/4 tsp Vanilla extract

    1/4 tsp Stevia extract

    Almond Butter Layer

    Combine all ingredients from Almond butter layer. 

    Stir until smooth.

    Fill mini muffin cups the rest of the way.

    Freeze until firm.

    Indian Inspired Baked Kale

      Indian Inspired Baked Kale
      Gluten Free, Vegetarian
      Happily serves 2


      1 TBSP Tahini or Almond butter
      1 TBSP Coconut oil, melted
      Zest of 1 Orange or Lime
      2 garlic cloves, crushed
      1 tsp garma masala
      ¼ tsp Cardamom
      Optional: 1 TBSP Nutritional yeast

      Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

      Preheat oven at 275 degrees.
      Prepare baking stone with parchment paper.
      Mix all the ingredients together until smooth.
      In a large bowl, pour the dressing over the chopped kale.
      Mix the dressing into the kale thoroughly, spread evenly on baking stone.
      Make sure the leaves aren’t overlapping, this prevents sogginess.
      Bake for 15 minutes and rotate pan.
      Bake for another 15 minutes, check for crispness.
      If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
      Allow the chips to cool for about 5 minutes before serving.

      Pumpkin Fudge

        Vegan, Gluten Free

        Happily serves 8-10


        1/3 Cup Pumpkin puree

        1/2 Cup Coconut butter

        2 TBSP Almond butter

        2 TBSP   Maple syrup or Blackstrap molasses

        2 tsp Pumpkin pie spice

        1/8 tsp Himalayan Sea salt  

        Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

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