Healthy with Jodi

coconut oil

Quinoa Brittle

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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.

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.

 

Quinoa Quiche

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Quinoa Quiche

GF, Paleo

Happily serves 2

ALL ORGANIC INGREDIENTS

3/4 Cup sprouted tricolor quinoa, rinsedquinoa

1 1/2 Cup bone broth (for cooking quinoa)

2 free range eggs, lightly beaten

2 Cups broccoli, finely diced

1 Cup yellow onion, finely chopped

1 garlic clove, minced

1 1/2 Cup Vegan cheese

1/2 tsp paprika

Crushed red pepper to taste (optional)

Preheat oven to 350, spray muffin tins with coconut oil.

Cook quinoa according to directions, do not over cook, let cool

Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

Zucchini Breakfast Loaf – Gluten Free

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Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!

INGREDIENTS

  • 2 Organic Zucchini, finely grated
  • 2 C almond meal
  • 2/3 C tapioca starch/arrowroot flour
  • 2 tbsp flax/chia meal
  • 1 tbsp chia seeds
  • 1 tsp baking soda
  • 1-2 tbsp dried rosemary
  • 1 tsp sea salt
  • 3 eggs (or flax egg substitute)
  • 1/4 cup (2 oz) Organic coconut milk
  • 1/4 cup (2 oz) Organic coconut oil
  • 1 tsp apple cider vinegar

Directions:

Preheat oven to 350º F.

Line a loaf tin with parchment paper.

Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

Combine both wet and dry ingredients together, pour into a loaf tin.

Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

Serve warm or toasted.

 

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.

5 Things You Didn’t Know About Eggs – Eggciting Egg Ideas

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“Egg”citing Egg Ideas

Eggs are so good for you.  They are a cheap source of protein for your body and wallet!  Egg whites contain adequate amounts of all essential amino acids.  Eggs are a good source of iodine, important for healthy thyroid function.  Egg yokes contain Lutein, which is an important phytonutrient for eye health.  Eggs are also an excellent source of B Vitamin Choline, which is an important nutrient for brain function.   Eggs have omega 3’s and are a very good source of selenium. Without enough iodine the body cannot synthesize thyroid hormones (T3 & T4).  And without selenium the body cannot have healthy thyroid metabolism function.  
 
1 egg:egg
70 calories
5.5grams Protein
4.5g Fat
55g potassium
186g Cholesterol
0 Fiber
1g Carb
Always Always please choose organic, free range eggs
 

Deviled Eggs
deviled egg

 

 

 

 
 
6 Organic Free Range eggs
1/4 cup Coconut yogurt
1-2 TBSP olive or avocado oil
1 tsp coconut vinegar
1 tsp Organic yellow mustard
1/8 teaspoon salt
 Paprika, for garnish
pepper (optional)
 
Boil eggs. Crack and peel shells.  Remove yokes. Mix with the rest of the ingredients, smashing with a fork. Return mixture to eggs and garnish with Paprika

Egg White Breakfast Pizza

 Break 3-4 Egg whites in a hot pan coated with coconut Oil.  Fry until a round.  Remove from heat.  Add Salsa, or Pizza Sauce and Breakfast sausage or Meat and top with Cheese.  Add Salt and Pepper
 

Egg in an Avocado

Preheat oven to 425 degrees
 
Cut Avocado in Half, Remove pit.  Scoop out extra if the hole is small.  Use the left over yoke from breakfast pizza and put in the middle of the avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
Bake about 15 mins
 

How to Make a Hard Boiled Egg