Healthy with Jodi

chocolate chips

Breakfast Banana Oatmeal Bars

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    Breakfast Oatmeal Bars

    Dairy free, Gluten Free

    Happily serves 24

    chocolate chips coconut oil dark chocolate chips   chocolate chips  coconut oil

    ALL ORGANIC INGREDIENTS

    2 Medium Ripe Bananas

    2 Flax eggs or egg replacer

    1/2 Cup Almond Butter

    2 TBSP Coconut oil (room temp)

    1 tsp Vanilla Extract

    3 TBSP Honey

    1 1/2 Cup Gluten-free Oats

    1/2 cup Oat flour (can sub Quinoa Flour)

    1/2 cup Almond meal

    1/2 tsp Baking powder

    1/2 tsp Baking soda

    1 dash Sea Salt

    Optional:

    3 Tbsp Raw walnuts (or 3 TBSP Raisins)

    1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)

     

    Preheat oven to 350 degrees

    RECIPE for egg replacer: per one egg

    1 TBSP Flax seed, 3 TBSP Water.  Mix and let rest for about 5 minutes.

     

    Combine “egg” and mash in the bananas until well combined.

    Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.

    Add oats, almond meal and oat flour and mix well.

    Optional to add chocolate chips and walnuts/raisins and stir until well combined.

    Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan.  Cookies won’t expand much.

    Bake for 15-17 minutes or until slightly golden brown.

    Cool in the baking pan on a cooling rack.

    Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

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      Jodi’s Secret Ingredient Black Bean Brownies
      Grain free, Dairy free, Gluten Free
      Happily serves 12-15

      ALL ORGANIC INGREDIENTS

      1 Egg Replacer
      2 Cups Cooked Black beans
      One Avocado
      2 TBSP Coconut Oil
      1 TBSP Vanilla extract
      1/2 Cup Coconut Brown Sugar
      2/3 Cup Raw Cacao
      1/4 tsp Baking soda
      1/4 tsp Baking powder
      Dash of Cinnamon
      5-8 Drops of Chocolate stevia

      Preheat oven to 350°.
      Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
      Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
      Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

      Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
      Bake for about 20 minutes or until toothpick comes out clean.
      Cool completely.

      Tips:
      The food processor is best.
      Brownies are best cold.
      Can be stored in the fridge for 3 days or frozen for 2 weeks
      Also tastes good raw, no need to bake if you are in a hurry.

      Chocolate Class! How to make chocolate healthy!

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        Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

        Purple Sweet Potato Brownies
        Grain Free, Paleo, Gluten Free, Dairy free
        Happily serves 12

        ALL ORGANIC INGREDIENTS

        2 Purple Sweet Potatoes
        14 Medjool Dates
        1 1/2 Paleo Nut Flour
        4 TBSP Raw CACAO Powder
        3 TBSP Maple Butter
        1/4 tsp Himalayan sea salt

        Soak Date about 1-4 hours. Remove seeds.
        Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
        The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

        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.
        Bake for 20-30 mins on 350 until the toothpick comes out dry.

        Allow to cool 10 mins for the brownies to gel together. (Important step!!)

        Jodi’s Fudgy Black Bean Brownies
        Grain free, Dairy free, Gluten Free, Vegan
        Happily serves 12-15

        ALL ORGANIC INGREDIENTS

        1 Egg Replacer (or 1 egg)
        2 Cups Cooked Black beans
        One Avocado (or 1/2-3/4 Cup coconut oil)
        1 TBSP Vanilla extract
        1/2 Cup Coconut sugar
        2/3 Cup Raw Cacao or Carob
        1/4 tsp Baking soda
        1/4 tsp Baking powder
        Optional: 1/2 cup dairy free chocolate chips

        Preheat oven to 350°.
        Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
        Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
        Add the Cacao, baking soda, baking powder and mix again until smooth.

        Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
        Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
        Cool completely.

        Tips:
        The food processor is best, blends and hides the consistency of the beans.
        Brownies are best cold.  Can be stored in the fridge or frozen.
        Also tastes good raw, no need to bake if you are in a hurry.

        Protein Balls: Sunflower butter and Bone Broth Powder

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          Sunflower Butter Protein Balls
          Gluten Free, Refined Sugar Free, Dairy Free
          Happily serves 12

          ALL ORGANIC INGREDIENTS

          1 ½ Cups Sunflower butter or any Nut butter
          ¼ Cup raw honey (or maple syrup if Vegan)
          1 tsp vanilla extract
          ¼ tsp Himalayan sea salt
          ¼ cup Bone Broth Protein powder OR Collagen Powder
          Optional:
          ½ cup dark chocolate Vegan chips

          Stir sunflower butter, honey, vanilla and sea salt together.
          Add protein powder and combine thoroughly
          Optional: Stir in chocolate chips
          Form into balls, refrigerate for at least 2 hours

          To cut your sugars, You can use 1/2 tsp maple extract and stevia.

          Peanut Butter Date Bites-Grain Free!

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            Peanut Butter Date Bites
            Dairy Free, Gluten Free, Refined sugar free
            Happy Serves 12

            ALL ORGANIC INGREDIENTS

            1 Jar (16oz) crunchy Peanut Butter or other nut butter
            1 egg
            2 cups soaked dates
            1 tsp vanilla
            Optional: Carob or chocolate chips

            Remove pits from dates, soak in clean water for 1-4 hours.
            Drain water. You can keep the water for sweetener or discard it.
            Blend dates in food processor, add peanut butter and vanilla and egg. Blend well. Scoop into mini muffin tin or bar pan.
            Bake 10-12 mins on 375.
            Add chocolate chips after you take it out while cooling.

            Kahula Chocolate Fudge

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              Kahlua Chocolate Fudge
              Vegan, GF, Refined Sugar free
              Happily serves 20

              ALL ORGANIC INGREDIENTS

              20 oz Lily’s chocolate chips
              14 oz Can full fat coconut milk
              3 TBSP Ghee (or butter) cubed at room temperature
              2 TBSP Kahlua
              1/4 tsp cinnamon
              1/2 tsp vanilla extract
              1/4 tsp Sea salt
              1 tsp espresso powder or 1 TBSP cold brew

              Lightly grease an 8 x 8-inch baking pan.
              Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
              Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
              Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
              Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
              Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
              Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
              Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
              Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
              Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
              Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.

              Salted Sunflower Nut Butter Cups

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                Salted Nutbutter Cups

                Paleo, Vegan, Gluten Free

                Happily Serves 24 mini cups

                ALL ORGANIC INGREDIENTS

                CHOCOLATE SHELL

                3 cups Lily’s chocolate chips

                1 TBSP Coconut oil

                1 tsp Vanilla

                FILLING

                3 TBSP Sunflower butter

                1 tsp  Himalayan sea salt

                1 tsp Coconut oil

                1/4 Cup Dates

                TOPPING

                Pink Himalayan salt, to taste

                 

                Soak Dates 1-4 hours.  Remove seeds.

                In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

                Melt over a pot of simmering (not boiling) hot water until well incorporated.

                Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

                Set aside leftover chocolate to put on top of the cups.

                Set the muffin pans in the freezer.

                In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

                Blend until smooth and creamy.

                Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

                Then spoon out 1-2 tsp chocolate mixture to cover each cup.

                Sprinkle Himalayan salt on top.

                Place the cups in the freezer for 30 minutes or until set.  Serve frozen.

                 

                Jodi’s Fudgy Brownies

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                  Jodi’s Fudgy brownies

                  Grain free, Refined sugar free, Dairy free, Gluten Free,

                  Happily Serves 12

                  ALL ORGANIC INGREDIENTS 

                  1 Egg

                  2 Cups Black beans rinsed, drained & cooked

                  One avocado

                  1 TBSP vanilla extract

                  1/2 Cup Coconut Brown sugar

                  2/3 Cup Carob

                  1-2 tsp Coconut oil

                  1/4 tsp baking soda

                  1/4 tsp baking powder

                  1/2 tsp Himalayan Sea Salt

                  1/2 cup dairy free chocolate chips

                  Preheat oven to 350°. Grease an 8 x 8″ baking stone.

                  Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

                  Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

                  Batter needs to be sticky to be fudgy.

                  If you want it thinner add a tablespoon or so of coconut milk.

                  Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

                  Tips:  The food processor is best.  It  blends and hides the consistency of the beans.