Healthy with Jodi

Food and drink

Did I hear BACON? Can Bacon be healthy?

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    Vegan “Facon Bacon” is the best kind of “Bacon” in my option! Heart healthy coconut chips, Coconut Aminos have naturally occurring electrolytes our body needs, Sunflower oil has high Vit E and extra Iron, and Maple syrup has essential trace minerals.
    This recipe is SO EASY!!!
    Food and drink Heart healthy coconut chips oil
    Vegan, Gluten Free
    Happily serves 8

    ALL ORGANIC INGREDIENTS

    2 Cups Shredded Coconut
    1 TBSP Sunflower Oil
    2 TBSP Coconut Aminos
    1/2 tsp Liquid smoke
    1 TBSP Maple syrup
    1 tsp Smoked Paprika

    Mix all ingredients except coconut, then thoroughly mix in Coconut flakes.
    You can let this sit, or bake right away. You can also eat this raw in this form or bake it.
    325 for 5 minutes then flip and stir, bake another 5 minutes
    Watch closely as it will burn quickly.
    Important to let cool for 10 minutes so it can crisp up.

    You can store it in the fridge, that is my preference when it becomes crisp.
    Eat plain or top with your salad off or line a lettuce with it, add veggies and you have a “Bacon” wrap!

    Avocado Cucumber Cream Soup

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      Vegan, Dairy Free, Keto 

      ALL ORGANIC INGREDIENTS 

      Happily serves 1

      1 Avocado

      1/2 Cucumber

      2 Celery stalks

      1/4 Cup Lemon juice

      1/4 Parsley

      1/4 tsp Sea Salt or Cilantro Lime Salt 

      Optional:

      Top with Chopped Cucumbers for texture

      Wash and coarsely chop celery

      Peel Cucumber

      Blend all ingredients together.

      Adding Sea Salt will enhance all flavors and provides minerals.

      Dill Sauerkraut

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        Vegan, Gluten Free

        Happily serves 12

        ALL ORGANIC INGREDIENTS

        1 Cup Sauerkraut, plus juice if desired

        1 Cup Dill Pickles, save juice

        1/3 Red onion

        1/4 Cup Avocado Oil

        1/4 Cup Balsamic Vinegar

        1/4 Cup Coconut Aminos 

        2 TBSP Lime juice

        Chop or dice onions and pickles.  (You can use dill relish)

        Combine all ingredients.  

        I used juice from the pickles and sauerkraut for a stronger flavor.  

        You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste. 

        Cherry Cream Cheese Dip

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          • Cherry Extract
          • Food and drink
          • food processor

          Vegan, Gluten Free

          Happily Serves 4-6

          ALL ORGANIC INGREDIENTS 

          2 Cups Cherries (not maraschino) 

          1 Cup Butter Beans

          2 TBSP Sunflower Oil (can Sub Coconut oil)

          3 TBSP Lemon Juice 

          8 oz Almond Cream Cheese

          1 tsp Cinnamon 

          1-2 tsp Sea Salt

          1/4-1/2 Cup Monk Fruit 

          Optional:

          You can add Cherry Extract if you desire a stronger cherry flavor.

          Rinse beans well if you are not soaking them yourself.

          Add all ingredients to food processor and blend well.

          I used dairy free cream cheese, Almond cream cheese.

          I used Frozen Cherries, defrosted before using.  I used the juice as well. 

          1/2 Cup is a serving.  Best if eaten for Breakfast!

          Chocolate Chai Seed Pudding

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            Vegan, Gluten Free

            Happily serves 1

            ALL ORGANIC INGREDIENTS 

            1 Cup unsweetened Vanilla Almond or Coconut Milk

            1 TBSP Raw Cacao

            1 tsp Maple Extract

            1 TBSP Monk Fruit or stevia

            2 TBSP Chia Seeds

            Optional: Top with Mint leaves just before serving

            Add all ingredients to a mason jar, let chill (gel) isn’t he fridge overnight preferably.  

            BBQ Beef

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              BBQ Beef 

              Gluten Free

              Happily serves 16

              coconut oil

              ALL ORGANIC INGREDIENTS 

              1 Boneless beef chuck roast (about 4 pounds)

              3 TBSP Coconut oil, divided

              2 Yellow Onions, chopped

              1 Cup Ketchup

              1 Cup Beef (Bone) broth 

              2/3 Cup Chili Sauce

              1/4 Cup Apple Cider Vinegar

              1/4 Cup Coconut Brown Sugar or Monk Fruit

              3 TBSP Worcestershire Sauce

              2 TBSP Mustard

              2 TBSP Molasses

              2 TBSP Lemon Juice

              1 tsp Sea salt

              1/4 tsp Cayenne Pepper

              1/8 tsp Pepper

              Optional: 1 TBSP Liquid Smoke 

               

              Chop onions.

              In a Dutch oven, brown roast on all sides in 1 TBSP Coconut oil. 

              In a large saucepan, saute onions in 2 TBSP coconut oil until tender. 

              Add remaining ingredients, bring to a boil. 

              Reduce heat; simmer, uncovered, for about 15 minutes, stirring occasionally. 

              Pour over roast. 

              Cover and bake at 325° for 2 hours.

              Turn the roast and bake for 2 more hours or until meat is very tender. 

              Remove roast; shred with a fork and return to sauce.

              Butter Cookies. Updated to be allergy free…dairy free…gluten free.

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                Jodi’s Butter Cookies

                (Adapted from Lynsey Lee)

                So, here is the “Jodi” version of my family favorite butter cookie.  My sister says its the butter, not sugar cookies.  Whatever it is, it is one of my fondest recipes from my mom.  I swear you can taste the love she put in it.  She was in the kitchen for days…I didn’t understand it all, but now I do.  I love bringing smiles to my family and friends faces, makes my heart sing!

                #madewithlove

                ALL ORGANIC INGREDIENTS 

                Gluten free, Dairy free

                Happily makes 24 cookies

                Cookie Batter:

                1 Cup Butter or Coconut Cream

                2/3 Cup Monk Fruit

                1 TBSP Gelatin

                2 1/2 Cups Gluten free flour (I used Quinoa Flour)

                1/2 Sea salt

                1 tsp Vanilla 

                Frosting:

                2 Cups Powdered Sugar

                1 tsp Vanilla 

                2 TBSP Butter

                About 1/4 cup Almond or coconut Milk

                 

                Cream butter and sugar together.

                Beat in gelatin. 

                Combine Flour, Sea salt, vanilla.

                Mix all ingredients together and chill dough. 

                Keep half the dough in the fridge, work with half the dough at a time.

                Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

                 

                To make the Frosting:

                Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

                Slowly add milk until desired thickness for spreading and decorating. 

                Cooking Tips:

                Don’t check before 8 minutes, don’t wait for the cookie to Brown.

                Completely Cool before frosting.

                Frost and then it’s best eaten frozen.

                 

                Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

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                  Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

                  And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

                  Enjoy…peace be with you!  🕊

                   

                  Lynsey’s Butter Cookies

                  Cream together 1 Cup Butter, 2/3 Cup Sugar

                  Beat in 1 egg.

                  Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

                  Mix all together and chill dough. 

                  Keep half the dough in the fridge, work with half the dough at a time.

                  Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

                  Cooking Tips:

                  Don’t check before 8 minutes, don’t wait for the cookie to Brown.

                  Completely Cool before frosting.

                  Frost and then it’s best eaten frozen.

                  Frosting:

                  2 Cups Powdered Sugar

                  1 tsp Vanilla 

                  2 TBSP Butter

                  About 1/4 cup Milk

                  Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

                  Slowly add milk until desired thickness for spreading and decorating. 

                  My mom’s Original Cherry Chocolate Cookies

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                    Chocolate Cherry Drop Cookies 

                    (Organical creator: Terry Lynn)

                    Makes 4 dozen

                     

                    3 1/2 cups Flour

                    1 Cup Butter

                    2 Cups Sugar

                    2 Eggs

                    4 oz Dark Chocolate 

                    2/3 Cup Buttermilk

                    2 tsp Vanilla 

                    1 tsp Baking Soda

                    1 tsp Sea salt

                    2 Cups Drained Cherries

                    Use room temp Butter.

                    Mix Wet ingredients.

                    Melt Chocolate.

                    Add Dry ingredients.

                    Add Cherries.

                    Refrigerate Dough

                    Bake 8-10 min on 350

                     

                    I am taking family favorite recipes and developing a new version for the allergy challenged 🤪 I love the Smells and Tastes of Christmas but cannot indulge in the treats without consequences.  So, I posted my version previously,  but I wanted to give credit to my mother.

                    Hopefully you can look at both recipes and see where you can substitute ingredients to adapt to your families needs.

                    ENJOY!

                    Chocolate Cherry Drop Cookies

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                      Chocolate Cherry Drop Cookies 

                      (Adapted from Terry Lynn’s Recipe)

                      Gluten Free, Vegan

                      Makes 2 dozen

                       

                      So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.

                      ALL ORGANIC INGREDIENTS

                      Chocolate Christmas Cookies Food and drink

                      1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

                      1 Stick Butter (8oz)

                      1 Cup Monk Fruit (can use coconut sugar)

                      1 TBSP Gelatin

                      1/4 Cup Raw Cacao

                      1/4 Cup Coconut Cream

                      1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

                      1 tsp Vanilla 

                      1/2 tsp Baking Soda

                      1 tsp Sea salt

                      1 Cup Drained Cherries

                       

                      Make “Buttermilk”.

                      Drain Cherries.

                      Mix Wet ingredients.

                      Melt Cacao with Coconut Cream, then mix in room temp Butter.

                      Add Dry ingredients.

                      Add Cherries.

                      Refrigerate Dough

                      Bake 8-10 min on 350

                       

                      To make Vegan Buttermilk:

                      Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

                      (can sub apple cider vinegar )

                       

                      For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.