Healthy with Jodi

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

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


    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.

    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.

    Holiday Drinks and Natural Remedies for Hangovers

      Holiday drinks!! What to do if you drink to little water and become dehydrated and have a hangover the following day?

      If you are going to drink this holiday season, please be responsible and smart.  Always choose good quality ingredients and ORGANIC where you can.  Good rule of thumb is drink a glass of water after each mixed drink. This will not affect your “Buzz” It allows your body to metabolize the alcohol content.

      Following the “fun” recipes I have listed a few tips to help sooth your guts.  Remember: if you are a coffee/caffeine person or drinker, those two deplete your B vitamins and fatigue/stress your adrenals out.  Supplements are strongly recommended to help keep levels normal.

      I’d be more than happy to help create a meal plan for you to keep you on track during the holidays.  Happy creating!!

      I found Bailey’s Almond cream, it’s gluten free and vegan.  Was a total hit at class.  The salted Caramel Kaula was a second win!  The Staff at Total Wine was so helpful in answering my questions since my knowledge lacks in this department.  Don’t be afraid to ask….remember you are the consumer and you vote with your dollars so do so wisely.

      Vegan Eggnog Chai Latte
      Dairy Free, Vegan
      Happily serves 1

      8 oz So Delicious Eggnog
      2 Chai Tea bags
      1/2 cup espresso or Cold Brew
      Optional: 2oz Kahula

      Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
      As soon as eggnog begins to form little bubbles remove from the heat.
      Remove tea bags from eggnog.
      Pour coffee in a mug and top with the chai spiced eggnog.
      Serve immediately.

      Peppermint White Russian Cocktail
      Dairy Free
      Happily serves 2

      1/2 cup Kahlúa coffee liqueur
      1/4 cup Peppermint flavored vodka (2 oz)
      1/2 cup Coconut Cream or coconut egg nog
      6-8 Ice cubes

      Top of Glass:
      1/8 cup vanilla frosting
      1/4 cup peppermint candy bits

      Apply a thin layer of vanilla frosting around the rims of both glasses.
      Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes.

      In a cocktail shaker, add the Kahlúa, vodka and coconut cream.
      Shake it!
      Pour into the peppermint-rimmed serving glasses filled with ice.

      Hot Caramel Apple Cider
      Vegan, Gluten Free (Use Tito’s vodka or Towers-it’s Gluten Free)
      Happily serves 4

      32 oz apple cider (Four 8 oz servings)
      8 oz Caramel vodka
      1 TBSP Cinnamon

      OPTIONAL: 1/4 cup Coconut brown sugar (for rimming your glasses)

      Mix all of the ingredients in a large pot.
      Heat over medium-low heat, stirring occasionally until liquid just begins to steam

      TIP: Heat to your desired temperature and then add the vodka to ensure the alcohol doesn’t burn off.
      Optional: While cider is warming up rim the mugs with brown sugar

      BAILEYS Spiced Iced Cold Brew
      Gluten Free, Dairy Free, Vegan
      Happily serves 1

      2 oz Baileys Almond Milk Liqueur
      15 oz Cold brew
      Cinnamon essential oil or cinnamon stevia
      Ice if desired

      Combine Baileys with cinnamon oil/stevia, cold brew over ice.
      Top with grated nutmeg.


      Golden Milk
      Dairy Free, Soy free, Gluten Free, Vegan, Yeast Free
      Happily serves 1

      1 Cup Almond or non dairy nut milk
      1 TBSP Coconut oil
      1 tsp Turmeric
      1/4 tsp ground ginger
      1/2 tsp ground cinnamon
      1/8 tsp white pepper (or black)
      1 scoop of collagen

      Hangover Remedies:

      1 scoop Can’t Beet this (Purium)
      8 oz Organic Coconut water
      Optional but strongly recommended:
      1 scoop Green Spectrum or “More Greens” (Purium)

      8oz Bone Broth before bed

      8oz Bone Broth first thing in the morning.

      Avocado and sea salt for your first meal.

      Holiday Desserts! Eat clean, reduces sugars, enjoy!

        Holiday Desserts!  We had such a fun time creating new recipes and adapting old recipes to better quality ingredients.  Reducing the sugar “coma” feeling is huge during the holidays.  Remember it’s an indulgence, not an everyday treat.  When you can learn to appreciate dessert or good food, you know there be more and you don’t need to be the “starving child” and scarf down what’s in front of you.  Learning how to have a healthy relationship is part of what I teach in “cooking class”.  You shouldn’t be alarmed because it’s not always “cooking”, we learn preparation methods, tips on saving time and energy.  Come to the next class-step out of your comfort zone and see how good you feel after realizing “cooking” isn’t so bad!

        Vegan Pumpkin Cheesecake
        Gluten Free, Vegan, Paleo
        Happily serves 8

        1/2 Cup soaked dates
        2 TBSP Coconut Oil
        1 Cup Ground Nut Flour
        1/8 tsp Himalayan Sea Salt

        Soak Dates 1-4 hours. Remove seeds, discard water.
        Add the nuts to the food processor and blend until they are like a rough flower then add the dates, coconut oil and sea salt.
        Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

        4 Cups Fresh Pumpkin (or 2 Cans Pumpkin purée)
        8 oz Vegan Cream Cheese
        1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Lohan Sweetener
        2 TBSP Pumpkin pie spice

        To make the filling
        Add pumpkin and other ingredients and process until smooth.
        Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.
        Transfer the filling to your pie crust and let refrigerate for a few hours.


        Quinoa Brittle
        Gluten Free, Dairy Free, Refined Sugar Free
        Happily Serves 10


        3/4 Cup Tricolor uncooked quinoa
        3/4 cup Pecans and/or macadamia nuts
        2 TBSP Coconut sugar
        1/2 tsp Pumpkin pie or Allspice
        2 TBSP Coconut oil
        1/4 cup Blackstrap molasses
        Dash of 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, macadamia nuts/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.

        Canadian Butter Tarts
        Gluten Free, Refined Sugar Free, Dairy Free option
        Happily Serves 24

        1 Cup Soaked Dates
        1 Cup Ground Nut Flour
        1/8 tsp Himalayan Sea Salt

        Soak Dates for 1-4 hours. Remove seeds.
        Combine Dates, Nut Flour and Sea Salt in the Food Processor and blend well. Press into mini muffin tin and refrigerate.

        1⁄4 Cup soft butter, or vegan butter
        1⁄4 Cup packed Coconut brown sugar
        1/8 tsp Himalayan Sea Salt
        1⁄2 Cup maple syrup or 1/4 tsp maple extract and 1/4 tsp Powder Stevia
        1 egg, lightly beaten or 1 flax/chia egg replacement
        1⁄2 tsp Vanilla

        Mix all ingredients together.
        Add a bit of chopped marischino cherries in mini muffin tin on the crust and fill the tart with the filling.
        Bake at 400 degrees for about 15-20 minutes.

        Optional to top with crushed pecans.

        Egg substitute:
        1 TBSP Ground flax or Ground Chia seed added to 3 TBSP water.
        Mix and let sit/jell together about 5 minutes.