Healthy with Jodi

Sugar Cookies

    Vegan, Gluten Free
    Happily Serves 24


    1/2 Cup Vegan butter or butter
    2/3 Cup Monk Fruit
    1 tsp Vanilla extract
    3 Tbsp Chickpea brine or flax egg, or 1 egg
    3/4 tsp baking powder
    1/4 tsp Himalayan Sea salt
    1 2/3 Cups gluten free flour
    2/3 Cup Almond flour
    1/3 Cup Arrowroot
    1 TBSP Almond or nut milk

    FROSTING (optional)
    1/2 Cup vegan butter
    1 1/2 – 2 cups sifted powdered sugar
    1/4 tsp vanilla extract
    1-2 TBSP Almond or nut milk

    Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
    Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
    Add monk fruit and mix on medium speed until fluffy
    Then add chickpea brine (or other egg substitute) and vanilla and mix again.
    Add baking powder and sea salt and blend well
    Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
    Add almond milk and stir.

    The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

    Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
    Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

    Let the dough rest at room temperature for 30 minutes before scooping and baking

    Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
    Cool on baking sheet for 10 minutes.

    To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
    Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
    Continue adding powdered sugar until you have spreadable frosting.

    Let the dough rest at room temperature for 30 minutes before scooping and baking.

    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.

      Jodi’s Chocolate Nut Butter Quinoa Cookies

        Jodi’s Chocolate Nut Butter Quinoa Cookies

        GF, Refined Sugar Free

        Happily serves 12


        1 16oz jar chocolate nut butter 

        1/2 cup rinsed quinoa

        1  free range egg (or 1 chia/flax egg substitute)

        3/4 cup coconut sugar

        1/4 cup coconut flakes

        Dash of cinnamon 

        Mix well and roll into dough balls. 

        Press into mini muffin tin for portion control. 

        Bake at 350 for 7-8 mins or eat raw. 

        More Cookie Recipes

        Zucchini Breakfast Loaf – Gluten Free

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


          • 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


          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.


          Cauliflower Pizza Crust

            Cauliflower Crust Pizza



            • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
            • ¼ cup shredded Parmesan cheese, or vegan cheese
            • ¼ cup mozzarella cheese or vegan cheese
            • 1 egg or 1 flax egg
            • ¼ teaspoon salt
            • ½ teaspoon garlic powder
            • ½ teaspoon basil or rosemary
            • ½ teaspoon oregano

            Optional Toppings:

            • 1 cup Organic marinara sauce
            • 1-2 cups vegan Organic mozzarella cheese
            1. Preheat oven to 500 degrees F.
            2. Remove the stems from the cauliflower and cut into chunks, place the cauliflower into a food processor, pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
            3. Place the cauliflower in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as possible!!! Very important!
            4. Combine the cooked cauliflower, egg or flax egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
            5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. After the crust is golden remove it from the oven and add your toppings.
            6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
            7. Make sure you add love!  Slice and serve smiles!

            Jodi’s Fudgy Brownies

              Jodi’s Fudgy brownies

              Grain free, Refined sugar free, Dairy free, Gluten Free,

              Happily Serves 12


              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.