Healthy with Jodi

coconut oil

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.

    BBQ Beef

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      BBQ Beef 

      Gluten Free

      Happily serves 16

      coconut oil

      ALL ORGANIC INGREDIENTS 

      1 Boneless beef chuck roast (about 4 pounds)

      3 TBSP Coconut oil, divided

      2 Yellow Onions, chopped

      1 Cup Ketchup

      1 Cup Beef (Bone) broth 

      2/3 Cup Chili Sauce

      1/4 Cup Apple Cider Vinegar

      1/4 Cup Coconut Brown Sugar or Monk Fruit

      3 TBSP Worcestershire Sauce

      2 TBSP Mustard

      2 TBSP Molasses

      2 TBSP Lemon Juice

      1 tsp Sea salt

      1/4 tsp Cayenne Pepper

      1/8 tsp Pepper

      Optional: 1 TBSP Liquid Smoke 

       

      Chop onions.

      In a Dutch oven, brown roast on all sides in 1 TBSP Coconut oil. 

      In a large saucepan, saute onions in 2 TBSP coconut oil until tender. 

      Add remaining ingredients, bring to a boil. 

      Reduce heat; simmer, uncovered, for about 15 minutes, stirring occasionally. 

      Pour over roast. 

      Cover and bake at 325° for 2 hours.

      Turn the roast and bake for 2 more hours or until meat is very tender. 

      Remove roast; shred with a fork and return to sauce.

      Cooking class Recipes. Gluten Free Goodness!!!

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        Gluten Free Cooking Class details!

        We had a great time learning how to keep our favorite flavors and enhance them with better quality ingredients.  I absolutely love educating clients on how food is supposed to taste!  I love how surprised they get when it “tastes good”! Here’s what we learned this month…

         

         

        Fresh Cranberry Salsa

        Vegan, Gluten Free,  Refined Sugar free

        Happily serves 18-24

        Avocado oil coconut oil

        ALL ORGANIC INGREDIENTS 

        12 oz package fresh cranberries

        1/4 Cup green onion

        1/4 Cup cilantro

        1 Jalapeño pepper

        1/2 Cup Coconut Sugar or monk fruit

        1/4 tsp Cumin

        2 TBSP Lime or lemon juice 

        Dash Sea salt

        Chop the cranberries in the food processor and the rest by hand.

        Mix together and enjoy!

         

         

        Raw Pumpkin Pie

        Vegan, Gluten Free

        Happily serves 8

        ALL ORGANIC INGREDIENTS 

        food processor Himalayan

        Crust

        1 cup soaked dates 

        1 cup pecans 

        I cup walnuts

        1/8 teaspoon of Himalayan salt

        To make the crust

        Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

        Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

        Filling

        4 Cups Fresh Pumpkin

        1 Cup soaked dates

        4 TBSP Softened coconut oil or coconut cream 

        1/3 cup Maple syrup (can sub coconut nectar)

        2 TBSP Pumpkin pie spice 

        To make the filling

        Add pumpkin to the food processor until smooth. 

        Add the 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. 

        You can used canned pumpkin, but fresh pumpkin is much better tasting. 

         

         

        Sweet Potato Quinoa Cranberry Stuffing

        Gluten Free, Dairy Free, Vegan Option

        Happily serves 4-6

        Avocado oil coconut oil

        ALL ORGANIC INGREDIENTS 

        1 Cup Tricolor sprouted quinoa

        2 Purple Sweet potatoes

        1 TBSP Avocado Oil 

        1/2 Red onion

        1/2 Yellow onion 

        1 Garlic clove

        2 tsp Cumin

        3 TBSP Chopped parsley

        1 1/2 Cup Bone broth (or veggie broth if you are Vegan)

        Himalayan Sea Salt & White Pepper to taste

        1/2 Cup cranberries

        Optional: 1/4 Cup pecans

        Preheat oven to 375  

        Cut or press garlic and let sit 5 minutes.

        Rinse Quinoa.  Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed.  Do not over cook.  

        Remove from heat and let cool.

        Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

        Chop Cranberries.

        Combine sweet potatoes and onions with avocado oil.

        Stir in cumin, cranberries, parsley, salt and pepper.  

        You can bake it together for 10 mins or eat cold.

        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.

          Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

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            Spiralized Zucchini Brussel Sprout Salad
            Gluten Free, Vegan, Low Carb
            Happily Serves 2 ALL ORGANIC INGREDIENTS

            1 Cup Kidney beans
            1 Cup Brussel Sprouts
            2 Cups Zucchini and/or Yellow Squash
            1-2 Garlic Cloves
            1 Green Onion
            2 TBSP Avocado Oil
            1 tsp Minced Onion
            Himalayan Sea Salt
            1-2 tsp Turkey Spices

            Cut Garlic and let sit 5 minutes
            Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
            Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
            Soak and rinse beans, if using canned beans, wash and drain well.
            Combine all ingredients and mix well.

            This contains lots of fiber, so half this recipe is a great serving size.

            Jodi’s Fudgy Black Bean Brownies! Dairy free! Grain/Gluten Free!

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              Jodi’s Fudgy Black Bean Brownies
              Grain/Gluten free, Dairy 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.

              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.

                Cooking Class on Air Fryer

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                  Such a fun Class! So simple, so easy, so Fast!  You really can make good food, that is healthy, that tastes better than you ever imagined!  I hold classes so you can taste and see how simple meal prep ideas can be.  You can cook.  You can reach your health goals without boring food.  Food is supposed to be enjoyed so let me teach you how to not be afraid of the kitchen!

                  Fried Zucchini spirals.  Slice them different and you have chips!

                  Spring rolls…keep it veggies or add meat.

                  Fried Bananas with Maple butter…endulgence dessert!

                  Honey Maple Carrot chips…with and without sugar.  Keep your carbs low by substituting carrots or root veggies for potatoes or startches.

                  Air frying is like convection oven cooking.  It blows the air around and evenly cooks your food.  The shorter the cook time, the least amount of nutrients lost.

                  Frying with oil destroys properties and turns to trans fats.  Use healthy  high heat oils such as Coconut oil and Avocado oil.

                  Costco has many Organic foods, the maple sausage with a pork free casing was a major hit!

                  Look under my recipe tab for individual recipes and click on the amazon link if you want to get an air fryer and get started cooking light and healthy!

                   


                  Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

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                    Baked Mediterranean Chickpeas
                    Vegan, Gluten Free
                    Happily serves 4

                    ALL ORGANIC INGREDIENTS

                    2 Cups chickpeas (rinsed and drained if you are using canned)
                    1/2 TBSp Avocado oil
                    1/2 tsp Cumin
                    1/2 tsp Coriander
                    1/2 tsp Cinnamon
                    1/2 tsp Smoked paprika
                    Sea salt to taste
                    2-4 TBSP Lemon juice

                    Preheat oven to 400 degrees
                    Spray Avocado or Coconut Oil on Large baking stone.
                    Toss chickpeas with avocado oil and spices and place on the baking sheet.
                    Bake about 20 minutes.
                    Serve immediately, leftovers don’t keep well.

                    1/2 Cup per serving is a perfect portion size.

                     

                    Holiday Desserts! Eat clean, reduces sugars, enjoy!

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                      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
                      ALL ORGANIC INGREDIENTS

                      Crust
                      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.

                      Filling
                      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

                      ALL ORGANIC INGREDIENTS

                      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
                      ALL ORGANIC INGREDIENTS

                      Crust
                      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.

                      Filling
                      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.