Healthy with Jodi

Collagen Vanilla Beetroot Power shake

    Collagen Vanilla Beetroot Power Shake
    Vegan, Dairy Free, GF, Paleo

    Happily serves 1

    1 beet, peeled, chopped, steamed

    1 cup FROZEN Blueberries or raspberries

    2 cups steamed and drained spinach

    1-2 TBSP lemon juice and zest

    1 scoop Collagen powder

    1 tsp wheatgrass powder, spirulina, or chlorella

    1 tsp vanilla extract
    1/2 tsp Cinnamon

    1/2 cup Coconut water
    Optional: Stevia

    Add all Ingredients to Blender and blend til smooth.

    Kids home from school? Try this healthy Chocolate pancakes to keep them full of natural energy

      Coconut flour cacao pancakes
      GF, Dairy free
      Happily serves 12 pancakes

      1⁄3 Cup Coconut flour
      5 eggs
      ½ Nut milk of choice
      ¼ Cup full fat coconut milk
      ¼ Cup coconut sugar or stevia
      3 TBSP Raw Cacao powder
      ¾ tsp vanilla extract
      Dash of Sea salt
      Coconut oil spray for each pancake

      In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
      Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
      Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil. 
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
      Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
      Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
      Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
      Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.

      Coconut Oil Biscuits

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


        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.

        Bone Broth Protein Pancakes

          Bone Broth Protein Pancakes
          Paleo, Gluten Free, Dairy free
          Happily serves 2-4


          1/2 Cup Applesauce
          3–4 Free Range eggs
          1/4 Cup melted Coconut oil
          1/2 Cup Coconut flour
          4 scoops Bone Broth Protein Powder
          1/8 tsp cinnamon
          1/8 tsp Himalayan sea salt

          Read more

          Chocolate Nut Butter Cookies

            Chocolate Nut Butter Cookies
            GF, Refined Sugar Free
            Happily serves 12


            1 Cup Chocolate Peanut or Sunflower butter
            3/4 Cup Coconut sugar
            1 egg

            Combine all ingredients. Bake on 350 for 7-8 mins.
            If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

            Homemade Magnesium Body Butter

              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. 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

              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

              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

                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.

                Winter Squash Pancakes

                  Winter Squash Pancakes

                  Vegan, GF, Refined Sugar free
                  Happily serves 4

                  1 cup Cooked and smashed winter squash
                  1/3 cup cashew cream or vegan cream cheese
                  2 large eggs (or flax egg)
                  1/2 cup coconut yogurt
                  3/4 teaspoon sea salt
                  A dash black pepper
                  1 teaspoon baking powder
                  1 cup all-purpose GF flour
                  coconut oil for frying pan

                  TO FINISH:
                  Crispy Sage Brown Butter:
                  2 to 3 tablespoons butter
                  A pinch or two of salt
                  A few fresh sage leaves

                  In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
                  Add flour and stir until just combined. Batter will be thick.

                  Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
                  Cook until golden brown underneath, flip and cook until golden brown.
                  Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

                  To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

                  To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

                  Fresh Cranberry Salsa

                    Fresh Cranberry Salsa

                    Vegan, Gluten Free, Refined Sugar free

                    Happily serves 24

                    ALL ORGANIC INGREDIENTS 

                    12 oz package fresh Cranberries

                    1/4 Cup Green onion (2-3 stalks)

                    1/4 Cup Cilantro (handful roughly)

                    1 Jalapeño pepper

                    1/2 Cup Coconut Sugar or Monk Fruit

                    1/4 tsp Cumin

                    2 TBSP Lemon or Lime juice

                    Himalayan Sea salt to taste

                    Rinse cranberries well.  Dry and discard any wrinkled/old berries.

                    Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

                    Add everything in a bowl and then stir and serve.

                    Pumpkin Cornbread

                      PUMPKIN CORNBREAD

                      Vegan, GF, Dairy Free

                      Happily Serves 8

                      ALL ORGANIC INGREDIENTS

                      ¾ cup almond or coconut milk, room temperature

                      ¼ cup Coconut vinegar

                      1 cup cornmeal

                      1 cup GF All purpose flour (can sub quinoa flour)

                      ½ teaspoon Himalayan Sea salt

                      ½ teaspoon cinnamon

                      ½ teaspoon baking soda

                      ½ cup softened coconut oil

                      cup brown sugar, packed (can sub coconut sugar)

                      1 can pumpkin puree or 2 cups fresh pumpkin

                      Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

                      Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

                      Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

                      Whisk together coconut oil and granulated sugar until well combined.

                      Whisk in pumpkin puree.

                      Stir in almond milk/vinegar mixture.

                      Now stir in your dry ingredients.

                      Mix until just combined.

                      Don’t over mix, or you’ll end up with tough bread!

                      Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

                      Remove from the oven, let cool slightly and then serve immediately 

                      More Cornbread Recipes