Healthy with Jodi

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

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


    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.

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

    Holiday Desserts! Eat clean, reduces sugars, enjoy!

      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

      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.

      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


      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

      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.

      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.

      Paleo Chocolate Fudge with a Keto Fat Bomb Option

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


        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.

        Raw Pumpkin Pie Recipe

          Raw Pumpkin Pie Recipe

          Happily serves 8

          Raw ,Vegan, Paleo, GF (Gluten Free

          All organic ingredients


          1 cup soaked dates 

          1 cup pecans 

          I cup walnuts (can use sub cashews or almonds) 

          Optional: 1/4 cup figs 

          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. 


          1 baking pumpkin (about4-6cups) 

          1 cup dates

          4 TBSP softened coconut oil or coconut cream 

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

          1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

          To make the filling

          Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

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

          More Pumpkin Pie Recipes