Healthy with Jodi

Coconut Oil Biscuits

    Coconut Oil Biscuits
    Dairy Free, GF, Vegan
    Happily serves 12


    2 cups self-rising GF flour
    1/4 cup coconut oil (solid, not melted)
    3/4 cup Non Dairy Milk

    Preheat oven to 425 degrees.
    Add self-rising GF flour and coconut oil to a mixing bowl, use a pastry cutter or fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
    Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl.
    Knead the mixture until combined, but be careful not to over-knead.
    Turn the dough out onto a cutting board that has been lightly dusted with flour.
    Gently roll the dough out until it reaches a 1/2-inch thickness.
    Use a biscuit cutter to cut out the biscuits, and transfer to a baking sheet.
    Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top.
    Remove and serve immediately.

    Chipotle Sauce/Dressing

      Chipotle Sauce/Dressing
      GF, Refined Sugar Free, Vegan
      Happily serves 2


      1 TBSP Tahini (can sub Sunflower butter)
      1 TBSP Hemp Seed oil
      2 Garlic cloves, crushed
      1 TBSP Coconut Aminos
      1 tsp chili powder
      ½ tsp Chipotle powder
      ½ tsp Cayenne
      ¼ tsp Sea salt

      Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
      Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

      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.

        Chocolate Nut Butter Cookies

          Chocolate Nut Butter Cookies
          GF, Refined Sugar Free
          Happily serves 12


          1 Cup Chocolate Peanut or Sunflower butter
          3/4 Cup Coconut sugar
          1 egg

          Combine all ingredients. Bake on 350 for 7-8 mins.
          If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

          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

              Jodi’s Chocolate Nut Butter Quinoa Cookies

                Jodi’s Chocolate Nut Butter Quinoa Cookies

                GF, Refined Sugar Free

                Happily serves 12


                1 16oz jar chocolate nut butter 

                1/2 cup rinsed quinoa

                1  free range egg (or 1 chia/flax egg substitute)

                3/4 cup coconut sugar

                1/4 cup coconut flakes

                Dash of cinnamon 

                Mix well and roll into dough balls. 

                Press into mini muffin tin for portion control. 

                Bake at 350 for 7-8 mins or eat raw. 

                More Cookie Recipes

                Chocolate Quinoa Cookies Recipe

                  Chocolate Quinoa Cookies

                  Vegan, No Bake, GF

                  Happily makes 12 cookies

                  All Organic Ingredients:

                  ¼ cup coconut oil

                  ¼ cup pure maple syrup or raw honey

                  ⅓ cup Organic Cacao powder

                  ½ cup Sunflower butter (or nut/seed butter of your choice)

                  ½ cup cooked quinoa

                  1/2 cup raw Quinoa, rinsed and dried (sprouted)

                  ½ cup coconut flakes

                  Coarse sea salt


                  Line baking sheet with parchment paper.

                  In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

                  Add Sunflower seed butter and stir until smooth.

                  Remove from the heat and fold in the quinoa, and coconut flakes.

                  Divide in mini muffin tin pan.

                  Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

                  Store in the freezer for best results, but can also be stored in the fridge


                  Quinoa Cookies

                  Quinoa Brittle

                    Quinoa Brittle

                    Vegan, Gluten free, Refined Sugar Free
                    Happily Serves 10

                    ALL ORGANIC INGREDIENTS 

                    3/4 Cup Tricolor uncooked quinoa

                    3/4 cup Pecans

                    2 TBSP Coconut sugar

                    1/2 tsp Pumpkin pie or allspice

                    2 TBSP Coconut oil

                    1/4 cup Blackstrap Molasses

                    1/4 cinnamon

                    Pinch of Himalayan sea salt

                    Stevia, if you desire it sweeter


                    Preheat oven to 325.

                    Line a baking sheet with parchment paper. (Cover all edges)

                    Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

                    Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

                    Try to get it as even as possible or the edges will burn in the center won’t crisp up.

                    Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

                    Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

                    Asian Chick Pea Kale Salad Recipe

                      Asian Chick Pea Kale Salad

                      Vegan, Gluten Free

                      Happily Serves 4


                      1 large bundle finely chopped kale  (steamed and drained)

                      1 cup finely grated carrots (steamed)

                      2 cups finely shredded red cabbage (Steamed)


                      1/4 cup cashew butter (or sub sunflower butter)

                      1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                      1/4 cup sesame oil

                      3 Tbsp maple syrup

                      Sea salt or 1 Tbsp tamari or coco amigos


                      1 Cup soaked and dried chickpeas (or sub Mung beans)

                      2 Tbsp sesame oil or avocado oil

                      2 tsp maple syrup

                      1 garlic clove

                      optional: red pepper flakes or chili powder

                      Preheat oven to 425

                      When preparing chickpeas, make sure they are dry – this will help them crisp up.

                      In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                      To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                      Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                      To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days