Healthy with Jodi

Kids home from school? Try this healthy Chocolate pancakes to keep them full of natural energy

    Coconut flour cacao pancakes
    GF, Dairy free
    Happily serves 12 pancakes

    1⁄3 Cup Coconut flour
    5 eggs
    ½ Nut milk of choice
    ¼ Cup full fat coconut milk
    ¼ Cup coconut sugar or stevia
    3 TBSP Raw Cacao powder
    ¾ tsp vanilla extract
    Dash of Sea salt
    Coconut oil spray for each pancake

    In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
    Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
    Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil. 
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
    Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
    Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
    Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
    Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.

    Chocolate Iced Coffee Protein Shake

      Chocolate Iced Coffee Protein Shake
      Dairy Free, Vegan, Refined Sugar Free
      Happily serves 1


      2 TBSP Raw Cacao powder
      2 TBSP Collagen Powder
      2 oz Coconut milk
      2 oz Cold brew (optional)
      2-6 oz Chai Tea or water
      Dash of cinnamon
      Stevia Powder if desired sweeter

      You can use Chicory Herbal Roast in place of the cod brew if you don’t consume coffee or caffeine.  Great benefits of extras herbs and barley.

      Blend all ingredients in bullet/blender, transfer to shaker bottle.

      You can also quick steam this recipe for a hot “chocolate” protein drink

      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

        Cacao Mint Mojito Mousse

          Cacao Mint Avocado Mousse
          Vegan, GF, Paleo
          Happily Serves 4-8

          All Organic Ingredients
          3 Avocados
          1/2 cup coconut Nectar
          1 Tsp vanilla extract
          1/2 Cup Coconut oil, melted
          2/3 cup fresh mint, stems off
          1/4 tsp Himalayan Sea Salt
          Lime juice to equal 3/4 cup plus zest
          Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

          Place pitted avocado in food processor, blend well.
          Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
          Put in the freezer for 30 mints for a frosty treat.

          Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

          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

            Cacao Avocado Mousse

              Cacao Avocado Mousse

              Gluten Free, Vegan

              Happily serves 4


              3 Avocados

              1/3 Cup Coconut nectar

              1/2 Cup Raw cacao
              1 tsp ground cinnamon

              dash of allspice (optional)
              2 vanilla beans, split and seeded
              1/4 tsp Himalayan sea salt

              Stevia drops if desired sweeter

              Mash all ingredients together and enjoy!

              Optional to add nut milk to thin out consistency.

              Fresh mint leaf for garnish or chopped for added flavor
              The Cacao is antioxidant rich, high in flavonoids, which are essential to a healthy cardiovascular system.  Cacao provides a natural form of iron for a natural energy boost.

              The avocado provides heart healthy monounsaturated fats as well as a good amount of vitamin B5 and Vitamin K.  Avocados are known for promoting heart health, regulating blood sugar and are believed to potentially offer anti-cancer benefits, specifically when it comes to cancer of the mouth, skin and prostate gland. Avocados are very alkalizing to the body.

              Jodi’s Sweet Potato Brownies

                Jodi’s Sweet Potato Brownies

                Grain Free, Paleo, GF, Dairy free
                Happily serves 12


                2 medium Sweet Potatoes
                14 Medjool Dates
                1 1/2 Cups Quinoa or Almond Flour
                4 TBSP Raw CACAO Powder
                3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
                Pinch of sea salt

                Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
                The smaller the pieces, the faster it will cook.

                Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
                Mix all other ingredients in a bowl, then add cream mixture. Stir well.
                Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
                Allow to cool 10 mins for the brownies to gel together, very important step!!

                Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.