Healthy with Jodi

Cup Coconut oil

Valentine’s Chocolate Treats! Dairy Free Indulgence!

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    Valentine’s Chocolate Treats
    Gluten Free, Dairy Free
    Happily Serves 10

    ALL ORGANIC INGREDIENTS

    Filling:
    1 Avocado
    3 Tbsp Coconut Butter
    3 Tbsp Unsweetened Cacao powder
    6 drops liquid Chocolate Stevia
    1 TBSP Maple Butter

    Chocolate Coating:
    1/2 cup coconut oil melted
    1/2 cup unsweetened Cacao powder
    2 drops liquid Chocolate Stevia
    Unsweetened Finely Shredded coconut

    Combine all filling ingredients in a food processor, process until combined. Remove and set in refrigerator about 30-60 minutes to set.
    Remove from refrigerator. Roll into 1 inch balls.

    For coating:
    Combine coconut oil, Cacao powder, shredded coconut and stevia.
    Dip the balls in the coating.
    Place on a parchment paper and put in refrigerator about 30 minutes, until solid.

    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.

        Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

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          Carrot Cake Protein Bites
          Dairy Free, Gluten Free
          Happily serves 10-12

          ALL ORGANIC INGREDIENTS

          1 Cup Almond flour
          2 TBSP Coconut flour
          1/4 Cup Bone broth collagen powder
          ½ tsp Baking soda
          2 tsp Cinnamon
          1–2 tsp Powdered Ginger
          2 Eggs
          ⅓ Cup Coconut oil
          ⅓ Cup Maple syrup
          2 tsp Vanilla
          ½ Cup grated carrots

          Preheat oven to 350 F.
          Add and mix all the ingredients, except the carrots, until well combined.
          Allow mixture to sit for 5 minutes before folding in the carrots.
          Add mixture to a lined or oiled muffin pan.
          Bake for 18–20 minutes.

          IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

          Tip:
          Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

          Paleo Chocolate Fudge with a Keto Fat Bomb Option

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            Paleo Chocolate Fudge
            (Keto Fat Bomb Option)
            Gluten Free, Vegan, Paleo
            Happily serves 6

            ALL ORGANIC INGREDIENTS

            1/2 Cup Pecan or Walnut butter
            1/2 Cup Coconut Oil
            1/2 Cup Raw Cacao Powder
            1/4 Cup maple syrup
            (Keto sub: 1 tsp maple extract, stevia to taste or 2 TBSP Erythritol)

            Blend all ingredients together in a food processor.
            Use a mini muffin for easy measuring. You can also Roll into balls on parchment paper.
            Store in fridge or freezer.

            Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

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              Keto Chocolate Butter Fat Bomb
              Gluten Free, Dairy Free
              Happily serves 8

              ALL ORGANIC INGREDIENTS

              1/2 Cup Coconut Butter
              1/4 Cup Coconut Oil
              1/2 Cup Ghee
              3 TBSP Raw Cacao Powder
              2 TBSP Erythritol or 15-20 drops Stevia
              Optional: 1 tsp Vanilla extract

              Optional: 1/4 cup Paleo Nut Flour

              Put room temperature butters in the food processor, add all ingredients and blend til smooth.

              Add Nut Flour if desired for more texture.

              You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
              Refrigerate at least 30-60 mins to harden the butters.
              You can store them in the fridge or freezer.

              Nutrients: 1 ball (without nut flour)
              2.5g carbohydrate
              Net carbs: 1 (depending on your sugar choice)
              1g Protein
              Fat: 15
              About 135 calories each

              Coconut Oil Biscuits

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                Coconut Oil Biscuits
                Dairy Free, GF, Vegan
                Happily serves 12

                ALL ORGANIC INGREDIENTS

                2 cups self-rising GF flour
                1/4 cup coconut oil (solid, not melted)
                3/4 cup Non Dairy Milk

                Preheat oven to 425 degrees.
                Add self-rising GF flour and coconut oil to a mixing bowl, use a pastry cutter or fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
                Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl.
                Knead the mixture until combined, but be careful not to over-knead.
                Turn the dough out onto a cutting board that has been lightly dusted with flour.
                Gently roll the dough out until it reaches a 1/2-inch thickness.
                Use a biscuit cutter to cut out the biscuits, and transfer to a baking sheet.
                Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top.
                Remove and serve immediately.

                Homemade Magnesium Body Butter

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                  Want to make your own muscle relaxing lotion? Such a simple recipe and easy to make! If you do not wish to take the short time to make it, you can see my dear friend, Colleen Sinclair, owner of the Siphon Draw Apothecary.  She makes wonderfully combined skin care products from all natural organic food sources.  Also as a Holistic Nutritionist, she understands the biochemistry of the body and that’s it’s not just what we put in our body, it’s what’s absorbed on and in our bodies and skin. Www.siphondraw.com for more information.

                  This recipe contains avocado oil, which has naturally occurring magnesium and potassium that help hydrate the skin. Avocados are one of the most mineral-rich superfoods in the world. In addition, magnesium oil is added — it’s transdermal so can pass through the skin into the body.

                  Also, to naturally calm the body, this recipe contains lavender essential oil, which can relax muscles and reduce the effects of stress.

                  Apply this CALM magnesium body butter recipe today to naturally increase minerals and healing compounds in your body!

                  Dr. Axe explains it very simply:

                  Check out this video on YouTube:


                  Homemade CALM Body Butter Lotion
                  Total Time: 45 mins to an hour

                  Serves: 30-90
                  ALL ORGANIC INGREDIENTS:

                  1/4 cup Avocado oil
                  1/4 cup Magnesium oil
                  1/2 cup Cocoa Butter
                  30 drops Lavender Essential Oil
                  Large Glass Jar or Small glass Jar
                  DIRECTIONS:

                  In saucepan with water over low heat, place a jar containing the cocoa butter.
                  Once melted, pour into bowl and let cool in fridge for 30 minutes.
                  Using a standard mixer blend and whip it.
                  Once whipped add in magnesium oil, avocado oil and essential oils and mix.
                  Transfer to glass jar or plastic container and keep in refrigerator for 90 days.

                  Cacao Mint Mojito Mousse

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                    Cacao Mint Avocado Mousse
                    Vegan, GF, Paleo
                    Happily Serves 4-8

                    All Organic Ingredients
                    3 Avocados
                    1/2 cup coconut Nectar
                    1 Tsp vanilla extract
                    1/2 Cup Coconut oil, melted
                    2/3 cup fresh mint, stems off
                    1/4 tsp Himalayan Sea Salt
                    Lime juice to equal 3/4 cup plus zest
                    Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

                    Place pitted avocado in food processor, blend well.
                    Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
                    Put in the freezer for 30 mints for a frosty treat.

                    Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

                    Chocolate Quinoa Cookies Recipe

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                      Chocolate Quinoa Cookies

                      Vegan, No Bake, GF

                      Happily makes 12 cookies

                      All Organic Ingredients:

                      ¼ cup coconut oil

                      ¼ cup pure maple syrup or raw honey

                      ⅓ cup Organic Cacao powder

                      ½ cup Sunflower butter (or nut/seed butter of your choice)

                      ½ cup cooked quinoa

                      1/2 cup raw Quinoa, rinsed and dried (sprouted)

                      ½ cup coconut flakes

                      Coarse sea salt

                      Directions

                      Line baking sheet with parchment paper.

                      In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

                      Add Sunflower seed butter and stir until smooth.

                      Remove from the heat and fold in the quinoa, and coconut flakes.

                      Divide in mini muffin tin pan.

                      Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

                      Store in the freezer for best results, but can also be stored in the fridge

                       

                      Quinoa Cookies