Healthy with Jodi

BBQ Beef

    BBQ Beef 

    Gluten Free

    Happily serves 16

    coconut oil


    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.

    Pumpkin Squash Soup-Comfort Food

      Pumpkin Squash Soup

      Vegan, Gluten Free

      Happily Serves 18

      Food and drink


      4 Cups Pumpkin

      32 oz Bone Broth

      1 Zucchini 

      1 Yellow Winter Squash 

      1 Cup Butternut Squash

      1 Cup Almond Milk

      2 TBSP Lemon Juice

      6 TBSP Avocado Oil

      1 TBSP Sea Salt

      1 Garlic Clove or 1TBSP Minced Garlic

      1 Small Yellow Onion

      Handful Parsley

      1/2 TBSP Cumin

      1 tsp All spice


      Cut/Mince garlic, let sit 5 minutes.

      Chop/cut all veggies to bite size or smaller pieces.

      Add all ingredients to crock pot, stir to combine.

      Cook on Low for about 2-3 hours or high about 1-2 hours.  

      Tip: opening the lid adds to cook time, try to avoid checking it.

      Almond Quinoa Collagen Bites

        Almond Quinoa Collagen Bites

        Dairy Free, Gluten Free

        Happily Serves 18-24



        16 oz Almond Butter

        6 TBSP Collagen (beef bovine)

        1/2 Cup Monk Fruit

        1 tsp Sea Salt

        1 tsp Cinnamon 

        2 TBSP Flax eggs 

        1/2 Cup Sprouted Quinoa 


        Rinse Quinoa, dry well.

        Mix flax and water, let sit about 5 minutes (1 TBSP Ground flax plus 2 TBSP Water equals 1 egg).

        Mix all ingredients together and divide in mini muffin tin or roll into ball.  

        You can bake for about 8 minutes on 375 or eat raw.  (I personally don’t bake mine)