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.

    Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

      Baked Mediterranean Chickpeas
      Vegan, Gluten Free
      Happily serves 4


      2 Cups chickpeas (rinsed and drained if you are using canned)
      1/2 TBSp Avocado oil
      1/2 tsp Cumin
      1/2 tsp Coriander
      1/2 tsp Cinnamon
      1/2 tsp Smoked paprika
      Sea salt to taste
      2-4 TBSP Lemon juice

      Preheat oven to 400 degrees
      Spray Avocado or Coconut Oil on Large baking stone.
      Toss chickpeas with avocado oil and spices and place on the baking sheet.
      Bake about 20 minutes.
      Serve immediately, leftovers don’t keep well.

      1/2 Cup per serving is a perfect portion size.


      Air fried Stuffed Acorn Squash-Super EASY!

        Stuffed Acorn Squash Bowls
        Vegan, Gluten Free
        Happily Serves 2


        1 Acorn Squash
        1 TBSP Coconut oil
        1 Cup Tri-Color Sprouted Quinoa
        1 Cup Bone Broth (or vegetable broth if vegan)
        1 Red Onion
        1 Red Bell Pepper
        1 Cup Green Bell Pepper
        2 Green Onion Stalks
        1 tsp garlic
        Himalayan Sea Salt
        Pepper to taste

        Cut or mince Garlic, let sit 5 minutes.
        Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

        Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
        Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
        (One cup to one cup, cooked like rice, leave the lid on).
        Cook for 10 minutes, do not over cook.

        Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
        Add Garlic and salt and pepper.
        Remove from heat, add all ingredients together and fill squash bowls.

        Avocado Mayo-Paleo, Vegan! Try this alternative for Dairy free!

          Avocado Mayo
          Vegan, Paleo, Gluten Free
          Happily serves 4, makes about 3/4 cup


          1 Avocado
          1/4 cup lemon juice
          1/4 Himalayan Sea Salt
          1/4 Avocado Oil
          Dash of Chili or Cayenne Pepper

          Scoop out avocado flesh, add all ingredients to food processor except avocado oil. While the food processor/blender is running, add avocado oil slowly.

          I added Cilantro for added spice and flavor to change it up.

          Salted Sunflower Nut Butter Cups

            Salted Nutbutter Cups

            Paleo, Vegan, Gluten Free

            Happily Serves 24 mini cups



            3 cups Lily’s chocolate chips

            1 TBSP Coconut oil

            1 tsp Vanilla


            3 TBSP Sunflower butter

            1 tsp  Himalayan sea salt

            1 tsp Coconut oil

            1/4 Cup Dates


            Pink Himalayan salt, to taste


            Soak Dates 1-4 hours.  Remove seeds.

            In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

            Melt over a pot of simmering (not boiling) hot water until well incorporated.

            Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

            Set aside leftover chocolate to put on top of the cups.

            Set the muffin pans in the freezer.

            In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

            Blend until smooth and creamy.

            Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

            Then spoon out 1-2 tsp chocolate mixture to cover each cup.

            Sprinkle Himalayan salt on top.

            Place the cups in the freezer for 30 minutes or until set.  Serve frozen.