Healthy with Jodi

coconut

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.

     

    Spaghetti Squash Chow Mein

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      Spaghetti Squash Chow Mein

      GF, Vegan, Paleo

      Happily Serves 6-8

      ALL ORGANIC INGREDIENTS

      1 Spaghetti squash
      1/4 cup Coconut Aminos
      3 Garlic cloves, minced
      1 TBSP Coconut sugar
      2 tsp freshly grated ginger
      1/4 tsp white or black pepper
      2 TBSP Avocado oil
      1 Diced yellow onion
      3 Celery stalks
      2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

      Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
      Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
      In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
      Heat avocado oil in a large cast iron skillet over medium high heat.
      Add onion, celery, stirring often, steam for no more than 3 mins.
      Stir in cabbage until heated.  This should take no more than 7 mins total.
      Stir in spaghetti squash and “soy” sauce mixture until well combined.

      Jodi’s Sweet Potato Brownies

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        Jodi’s Sweet Potato Brownies

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

        ALL ORGANIC INGREDIENTS

        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.

        Watermelon Salsa

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          Watermelon Salsa

          GF, Refined Sugar Free

          Happily serves 6-8

          Sweet salsa could be served as a breakfast side dish.

          ALL ORGAINC INGREDIENTS

          • 1 1/2 teaspoons lime zest (from about 1 lime)
          • 1/4 cup fresh lime juice (from about 3 limes)
          • 1 TBSP Organic raw sugar, or coconut sugar
          • Freshly ground pepper
          • 3 C seeded and finely chopped watermelon
          • 1 organic cucumber, peeled, seeded, diced
          • 1 jalapeno pepper, seeded, minced
          • 1 small red onion, finely chopped
          • 8 fresh basil leaves, finely chopped
          • 1/2 tsp garlic salt
          • Sea Salt to taste
          1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
          2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
          3. Chill the salsa until ready to serve.
          4. Add the garlic salt just before serving.

          Cowboy Salsa

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            Vegetarian, Gluten Free

            Happily serves 8-10

             

            ALL ORGANIC INGREDIENTS

            1/2 Cup Avocado oil

            1-2 TBSP Raw Coconut sugar or Monk Fruit

            1/3 Cup Coconut vinegar

            1 tsp Chili powder

            1 tsp Himalayan Sea salt

            1 Cup black-eyed peas or Kidney beans

            1 Cup black beans

            1 Cup Aduki Beans

            1 Yellow Onion

            2 Green Onions

            2 Garlic Cloves

            1 diced Green bell pepper

            1 diced Red bell pepper

            1 diced Yellow bell pepper

             Handful chopped cilantro

            2 TBSP Lime juice

            Optional: 1/4 Cup Jodi’s Salsa

            Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

            Combine beans, red onion, and bell peppers.  Stir in cilantro.

            Cover and chill at least 1 hour or overnight to blend flavors.

            Serve chilled or at room temperature.

            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