Healthy with Jodi

Creamy Avocado Spicy Lime Dressing

    Creamy Avocado Spicy Lime Dressing
    Keto, Vegan, Gluten Free
    Happily Serves 4


    1 Avocado
    1 Garlic clove
    1 Jalapeño
    1 handful Cilantro
    1 Cup Unsweetened Almond milk
    1/3 Cup Lime juice
    ¼ Cup Avocado Oil
    ¼ tsp Himalayan Sea salt
    ¼ tsp White Pepper

    Cut Garlic, Let sit 5 mins.
    Chop Jalapeño and cilantro.
    Add all ingredients except Almond Milk to high power blender and blend until smooth.
    Add Almond Milk in slowly until desired consistency.
    Top with Micro green Sprouts and pour over Salad

    Power Kids Nutrition Drink: the anti-Soda

      Power Kids Nutrition Drink
      The Anti Soda
      30 servings $85.75

      Power Kids delivers whole food nutrients that support the normal functions of the brain and body. Soda is exactly what kids DON’T need – sugar, caffeine, carbonation and artificial ingredients. It’s like a scientist created the perfect chemical cocktail to disrupt a child’s normal body functions. And, unfortunately, sports drinks, and juice boxes really aren’t much better. But now, you have healthy choice! Certified organic fruits and greens that really make a difference.
      * USDA organic certified, 100% non-GMO whole food nutrition
      * Protects teeth and gums
      * Healthy “growth factor”
      * Balances blood sugar for sustained energy
      * Great raspberry flavor

      Instructions: Add one scoop to 8-10oz of water. Best mixed with cold water in a shaker cup or bottle. Can also be added to a smoothie or your favorite plain yogurt, almond milk or applesauce.

      Sugar Cookies

        Vegan, Gluten Free
        Happily Serves 24


        1/2 Cup Vegan butter or butter
        2/3 Cup Monk Fruit
        1 tsp Vanilla extract
        3 Tbsp Chickpea brine or flax egg, or 1 egg
        3/4 tsp baking powder
        1/4 tsp Himalayan Sea salt
        1 2/3 Cups gluten free flour
        2/3 Cup Almond flour
        1/3 Cup Arrowroot
        1 TBSP Almond or nut milk

        FROSTING (optional)
        1/2 Cup vegan butter
        1 1/2 – 2 cups sifted powdered sugar
        1/4 tsp vanilla extract
        1-2 TBSP Almond or nut milk

        Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
        Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
        Add monk fruit and mix on medium speed until fluffy
        Then add chickpea brine (or other egg substitute) and vanilla and mix again.
        Add baking powder and sea salt and blend well
        Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
        Add almond milk and stir.

        The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

        Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
        Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

        Let the dough rest at room temperature for 30 minutes before scooping and baking

        Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
        Cool on baking sheet for 10 minutes.

        To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
        Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
        Continue adding powdered sugar until you have spreadable frosting.

        Let the dough rest at room temperature for 30 minutes before scooping and baking.

        Pumpkin Cornbread


          Vegan, GF, Dairy Free

          Happily Serves 8


          ¾ cup almond or coconut milk, room temperature

          ¼ cup Coconut vinegar

          1 cup cornmeal

          1 cup GF All purpose flour (can sub quinoa flour)

          ½ teaspoon Himalayan Sea salt

          ½ teaspoon cinnamon

          ½ teaspoon baking soda

          ½ cup softened coconut oil

          cup brown sugar, packed (can sub coconut sugar)

          1 can pumpkin puree or 2 cups fresh pumpkin

          Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

          Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

          Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

          Whisk together coconut oil and granulated sugar until well combined.

          Whisk in pumpkin puree.

          Stir in almond milk/vinegar mixture.

          Now stir in your dry ingredients.

          Mix until just combined.

          Don’t over mix, or you’ll end up with tough bread!

          Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

          Remove from the oven, let cool slightly and then serve immediately 

          More Cornbread Recipes

          Easiest Pumpkin Soup

            Easiest Pumpkin Soup

            Vegan, GF, Dairy free

            Happily Serves 4 


            1/2 medium onion, finely chopped 

            2 TBSP Avocado oil

            1 Large can pure pumpkin or fresh pumpkin

            4 Cups bone broth (or vegetable broth if a Vegan)

            1/2 cup Coconut Milk or 3/4 cup soaked cashews

            2 tsp Pumpkin pie spice

            3/4 tsp Sea salt

            1 garlic clove

            Black pepper

            Optional: Add Curry powder and Coconut milk to desired texture

            Heat Avocado oil over medium-high heat. 

            Add the onion and cook, stirring, 3 minutes

            Cream cashews in food processor.

            Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

            Cook, stir occasionally for 3 minutes or until soup simmers.

            Soup can be stored in the refrigerator for up to 3 days.  

            More Soup Recipes

            Why is Vitamin D So Important? Best Sources of Vitamin D.

              Vitamin D

              Vitamin D is essential to the body.   A few of Best sources of Vitamin D come from shrimp, sardines, cod and eggs. The FDA has set the reference value for nutrition label for vitamin D at 400 IU’s. Therapeutic ranges fall between 400 to 1000 IU’s.

              Vitamin D is a fat soluble vitamin, and actually functions more like a hormone then vitamin. It works with the parathyroid hormone to maintain proper levels of calcium in the blood.

              We need vitamin D to help our bones and teeth. It also helps regulate the growth and activity of cells. Vitamin D also helps prevent excessive inflammatory immune related activity, it builds your immune system and helps protect against disease.

              Vitamin D deficiency results in decreased absorption of calcium and phosphorus. Prolonged deficiency can lead to an impact on your bone mineralization, Thus experiencing bone thinning (osteopenia), bone pain and or soft bones (osteomalacia).

              It is estimated that nearly 75% of Americans are deficient in vitamin D1.  For many people, basking in the sun may not be an answer because of skin conditions and sensitivities. Eating oily fish on a regular basis also may not be an option, much of our seafood is over-fished or contaminated from pollution so it can be difficult to find pure sources. Surprisingly, there are several foods packed with vitamin D that are easy to incorporate into your everyday routine.

              If you think you’re going to get enough vitamin D from the sun you need to have at least 40% of your skin exposed for at least 15 minutes a day.  Otherwise you will need to get your vitamin D from food and or supplementation.

              If you prefer to get your protein vitamins or minerals from a plant-based diet, try mushrooms. 3 ounces portobello mushrooms is 20 cal, 3 g of protein, 1 g dietary fiber, zero cholesterol, 15 mg of sodium, 300 mg of potassium and 4% of your vitamin D for the day.

              Other Great Sources of  Vitamin D:

              Swiss Chard

              Most leafy greens are high in vitamin D, but chard trumps them all.  Add to your omelet or steam with garlic and onions.  Try swiss chart instead of raw Kale in your smoothie and your stomach will thank you for the easier digestion.

              Squash and Pumpkin Seeds

              Go for Raw and sprouted!My favorite variety of pumpkin seeds are pepitas, the shelled pumpkin seed that has been roasted and sometimes tossed with spices and sea salt.

              Beef Liver

              Most people remember (not-so-fondly) being forced to eat liver and onions, but beef liver can actually be delicious. Try it in chili or even mix half beef liver and half bison or beef in your favorite meatball recipe.  Organic is SO Important!


              Mushrooms, especially ones grown in sunlight, are very high in vitamin D. Portobello mushrooms are actually considered one of the best vegan sources of vitamin D.3


              It may not be for everyone and it can be quite expensive, but caviar is also high in vitamin D. If you can’t afford a fresh tin of expensive caviar (which typically isn’t sustainable anyways), try fresh fish roe next time you go out for sushi. Many brands carry organic, sustainably roe at affordable prices.

              Almond Milk

              While almonds are very high in vitamin D, many people don’t remember to eat a couple handfuls every day. Try buying almond milk instead of dairy.

              Chicken Liver

              Liver may turn some people off, but they can be so tasty if cooked right. Try it with Black rice, which has sautéed onions, garlic,  peppers, spices and chicken livers.

              Dark Chocolate

              Good news! Dark chocolate that has over 60% cacao content is packed with vitamin D, so the next time you have a sweet craving, indulge in a few small pieces of high-quality dark chocolate, Organic of course! Look for Cacao not Cocoa.