Healthy with Jodi

Gluten Free

Holiday Drinks and Natural Remedies for Hangovers

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    Holiday drinks!! What to do if you drink to little water and become dehydrated and have a hangover the following day?

    If you are going to drink this holiday season, please be responsible and smart.  Always choose good quality ingredients and ORGANIC where you can.  Good rule of thumb is drink a glass of water after each mixed drink. This will not affect your “Buzz” It allows your body to metabolize the alcohol content.

    Following the “fun” recipes I have listed a few tips to help sooth your guts.  Remember: if you are a coffee/caffeine person or drinker, those two deplete your B vitamins and fatigue/stress your adrenals out.  Supplements are strongly recommended to help keep levels normal.

    I’d be more than happy to help create a meal plan for you to keep you on track during the holidays.  Happy creating!!

    I found Bailey’s Almond cream, it’s gluten free and vegan.  Was a total hit at class.  The salted Caramel Kaula was a second win!  The Staff at Total Wine was so helpful in answering my questions since my knowledge lacks in this department.  Don’t be afraid to ask….remember you are the consumer and you vote with your dollars so do so wisely.

    Vegan Eggnog Chai Latte
    Dairy Free, Vegan
    Happily serves 1

    ALL ORGANIC INGREDIENTS
    8 oz So Delicious Eggnog
    2 Chai Tea bags
    1/2 cup espresso or Cold Brew
    Optional: 2oz Kahula

    Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
    As soon as eggnog begins to form little bubbles remove from the heat.
    Remove tea bags from eggnog.
    Pour coffee in a mug and top with the chai spiced eggnog.
    Serve immediately.

    Peppermint White Russian Cocktail
    Dairy Free
    Happily serves 2

    1/2 cup Kahlúa coffee liqueur
    1/4 cup Peppermint flavored vodka (2 oz)
    1/2 cup Coconut Cream or coconut egg nog
    6-8 Ice cubes

    Top of Glass:
    1/8 cup vanilla frosting
    1/4 cup peppermint candy bits

    Apply a thin layer of vanilla frosting around the rims of both glasses.
    Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes.

    In a cocktail shaker, add the Kahlúa, vodka and coconut cream.
    Shake it!
    Pour into the peppermint-rimmed serving glasses filled with ice.

    Hot Caramel Apple Cider
    Vegan, Gluten Free (Use Tito’s vodka or Towers-it’s Gluten Free)
    Happily serves 4

    ALL ORGANIC INGREDIENTS
    32 oz apple cider (Four 8 oz servings)
    8 oz Caramel vodka
    1 TBSP Cinnamon

    OPTIONAL: 1/4 cup Coconut brown sugar (for rimming your glasses)

    Mix all of the ingredients in a large pot.
    Heat over medium-low heat, stirring occasionally until liquid just begins to steam

    TIP: Heat to your desired temperature and then add the vodka to ensure the alcohol doesn’t burn off.
    Optional: While cider is warming up rim the mugs with brown sugar

    BAILEYS Spiced Iced Cold Brew
    Gluten Free, Dairy Free, Vegan
    Happily serves 1

    ALL ORGANIC INGREDIENTS
    2 oz Baileys Almond Milk Liqueur
    15 oz Cold brew
    Cinnamon essential oil or cinnamon stevia
    Nutmeg
    Ice if desired

    Combine Baileys with cinnamon oil/stevia, cold brew over ice.
    Top with grated nutmeg.

     

    Golden Milk
    Dairy Free, Soy free, Gluten Free, Vegan, Yeast Free
    Happily serves 1

    ALL ORGANIC INGREDIENTS
    1 Cup Almond or non dairy nut milk
    1 TBSP Coconut oil
    1 tsp Turmeric
    1/4 tsp ground ginger
    1/2 tsp ground cinnamon
    1/8 tsp white pepper (or black)
    1 scoop of collagen

    Hangover Remedies:

    1 scoop Can’t Beet this (Purium)
    8 oz Organic Coconut water
    Optional but strongly recommended:
    1 scoop Green Spectrum or “More Greens” (Purium)

    8oz Bone Broth before bed

    8oz Bone Broth first thing in the morning.

    Avocado and sea salt for your first meal.

    Holiday Desserts! Eat clean, reduces sugars, enjoy!

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      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
      ALL ORGANIC INGREDIENTS

      Crust
      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.

      Filling
      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

      ALL ORGANIC INGREDIENTS

      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
      ALL ORGANIC INGREDIENTS

      Crust
      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.

      Filling
      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.

      Cooking Class: Appitizers and Party Foods

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        Cooking Class October 1, 2017

        Today’s menu was Appitizer Foods for football season!  How can we make better choices when we go to parties and still stay on our meal plans?  By learning healthy options and trying different combinations and adding Veggies!!!  We get increased benefits all around! Better digestion, lower calories, feeling better with more energy.  

        Gluten Free Homemade Pizza
        Brown Rice Tortilla, Organic Veggie Marinna, Vegan Cheese.  Bake at 425 in convection oven about 8 mins

        Amiee’s Gluten Free pizza cooked in Convection Oven

        Rutabaga Chips
        Coconut oil, Sea Salt, baked at 400-450 in convection Oven, about 10 minutes.

        New veggies to Try:
        Jicima
        Rutabaga
        Purple Carrots
        Rainbow Radishes

        New Chips to try:
        Sea Salt Farmhouse
        BlackCorn

        Sweet Carrot Dip
        Gluten Free, Refined Sugar Free
        Happily serves 2

        ALL ORGANIC INGREDIENTS

        1 Large carrot
        1/4-1/2 cup yellow sweet onion
        2 garlic cloves
        1/2 tsp ginger powder or 1 piece fresh ginger
        1 TBSP Honey (optional: 1 TBSP Erythritol) or Stevia
        2 TBSP Coconut Cream
        Handful of Cilantro
        Himalayan Sea Salt and Pepper to taste.

        Blend all together in a food processor until smooth.
        You can garnish with Cilantro or switch up recipe by adding basil instead.

        Carrot Hummus
        Gluten Free, Vegetarian
        Happily serves 4

        ALL ORGANIC INGREDIENTS

        2 Carrots
        2 Cups Butter bean or chickpeas
        1/4-1/2 cup yellow sweet onion
        2 garlic cloves
        2 TBSP Avocado Oil
        Handful of Cilantro
        1/2 TBSP Himalayan Sea Salt
        Pepper to taste.

        Blend all together in a food processor until smooth.
        Switch up recipe by adding sweet Purple basil instead of Cilantro.

        Cooking Class 7.7.2017

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          Cooking Class 7.7.2017

           

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          Taco Salad
          Gluten Free, Vegan
          Happily serves 3-4

          ALL ORGANIC INGREDIENTS
          Salad
          2-4 Zucchini
          2 Cups Kidney Beans
          2 green onions
          1 Red Bell pepper
          4 Cups Mixed Greens
          1 Jalapeño
          Handful Cilantro
          1 avocado
          1-2 TBSP lemon or lime juice
          Sea salt to taste

          Dressing
          8 oz Coconut yogurt
          1 cup Salsa

          Sprialize Zucchini.
          Soak, rinse and drain beans.
          Dice Bell pepper, Cilantro and jalapeño, and Avocado.
          Adding lemon juice for taste if needed.
          Mix salsa and yogurt together.
          Mix the veggies and Dressing and place on a bed of greens.

          ******************************************************************

          Sauerkraut Dill Coleslaw
          Vegan, Gluten Free, Soy Free
          Happily serves 12

          ALL ORGANIC INGREDIENTS

          1 head Purple Cabbage, Sliced
          1 Cup Sauerkraut, plus juice
          1 Cup Dill Pickles, save juice
          1/2 Red onion
          1/2 Yellow onion
          1 Tbsp minced garlic
          1 tsp ginger, powdered (or Finely chopped fresh)
          2 TBSP Hemp Seed oil
          2 TBSP Balsamic Vinegar
          2 TBSP Coconut Aminos
          2 TBSP Lime juice

          Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
          Dice onions and pickles. (You can use dill relish)
          Combine all ingredients. Adjusting taste to preference. 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.

          *****************************************************************

          Avocado Sweet Potato Breakfast Salad
          Vegan, Gluten Free, Refined sugar Free
          Happily serves 2

          ALL ORGANIC INGREDIENTS

          Salad
          1 Purple or orange sweet potato, cubed
          1 Tbsp avocado oil
          Himalayan Sea salt and pepper
          4 cups mixed greens (not raw spinach or kale)
          1 ripe avocado, chopped
          2 Tbsp hemp seeds
          1-2 TBSP Fresh chopped parsley
          1 cup blueberries, Optional

          Dressing
          3 Tbsp lemon juice
          1 Tbsp Avocado oil or Hemp seed oil
          Himalayan sea salt and pepper

          Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
          Cook for 3-4 minutes.
          Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

          Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

          To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
          Top with Dressing or Serve on the side.

          Overnight Oats (or sub Quinoa)

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            Over Night Oats

            Gluten Free, Dairy Free

            Happily serves 2

            ALL ORGANIC INGREDIENTS

            1/2 cup rinsed gluten free organic steel cut oats or buckwheat (can sub Quinoa)
            1/2 cup almond, oat, or hemp milk
            2 tbsp Nut butter of choice
            1 tbsp maple syrup or honey

            *If you are watching your sugar or calories, use stevia
            Cinnamon to taste.

            Add everything but oats to a mason jar.
            Stir in oats, and cover tight.
            Set in fridge, needs to sit for at least 6 hours.
            Enjoy the next day. It will last up to 2 days in the fridge.
            Best within first 12-24 hours

            NanoGreens Plus Probiotic

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              NanoGreens Plus Probiotic
              BioPharma Scientific
              300grams $54.95

              What makes nanogreens + probiotics different?
              *Green powder mixed with DE111 Probiotic
              *UTI Health Support
              *Pouch Form -> Nitrogen Flushed
              *5 Billion CFU dose after 2+ years
              *DE111 Probiotic does not require special storage conditions like many other probiotics.
              *Oral administration of Bacillus Subtilis DE111 helps digest and convert sugars and fats, and helps maintain glucose, cholesterol and triglyceride levels in the blood.
              Vegan
              Vegetarian
              Gluten Free
              All Natural
              Non-GMO
              Probiotic
              Kid Friendly
              How To Enjoy: Mix one scoop of nanogreens + probiotic with 6-8 oz of cold water, milk or juice. For best results, use shaker cup. Children under 12 should take 1/2 serving.  Refrigerate after opening.

              Servings Per Container: 30

              Serving Size: 10g (1 scoop)
              Amount Per Serving
              Calories … 45
              Calories from Fat … 10
              Total Fat … 1g
              Total Carbohydrate … 7g
              Dietary Fiber … 2g
              Sugar … 2g
              Protein … 2g
              Vitamin A … 2500IU
              (as Beta Carotene)
              Vitamin C … 30mg
              Sodium … 20mg
              Potassium … 130mg
              DE111®
              Bacillus subtilis … 5 billion CFU
              Greens Blend … 2250mg
              (Proprietary)
              Organic Barley Grass Juice, Spiruline, Chlorella
              Phytonutrient Blend … 360mg
              (Proprietary)
              Green Tea Extract, Silybin (from Milk Thistle), Grape Seed Extract, Blueberry, Cranberry, Raspberry, Tart Cherry, Pine Bark Extract, Organic Broccoli, Tomato, Organic Carrot, Organic Spinach, Organic Kale, Bilberry, Elderberry, Pomegranate, Blackberry
              Quercetin/Rutin … 100mg
              50/50
              Organic Rice Bran Soluble … 2081mg
              Raspberry Extract … 50mg
              (20% Ellagic Acid)
              Organic Aloe Vera Powder Extract … 30mg
              (100:1 freeze dried)
              Fruit & Vegetable Blend … 930mg
              (Proprietary) (freeze-dried, low temperature dried)
              Organic Apple, Organic Carrot, Organic Mango, Organic Lemon, Organic Sweet Potato, Organic Peach, Organic Parsley, Organic Kale, Organic Broccoli, Organic Spinach, Organic Leek, Organic Cabbage, Beet, Organic Cranberry (Quinic Acid 6%)
              Organic Acerola Cherry Powder … 175mg
              (17.5% AscorbiC Acid)
              Green Tea Extract, White Tea Extract … 100mg
              (decaffeinated 50% Polyphenol)
              Polygonum Cuspidatum Extract … 70mg
              (15% Resveratrol)
              Oat Beta Glucan … 1500mg
              Cinnamon Blend … 50mg
              (Proprietary)
              cinnamon Extract 8%, Organic Cinnamon Bark Powder
              Milk Thistle … 50mg
              (20% Silymarin)
              Marigold Extract … 50mg
              (5% Lutein with Zeaxanthin)
              Dunaliella Salina Extract … 100mg
              (Natural Carotenoids)
              Enzymes … 40mg
              (Plant-based)
              Alpha Amylase, Bromelain, Cellulase, Galactosidase, Glucoamylase, Hemicellulase, Lipase, Papain, Protease
              Lecithin … 1000mg
              (non GMO)
              Lycopene Extract-10% … 25mg
              (from tomato)
              Organic Lemon Peel Powder … 25mg
              Organic Quinoa Sprout … 90mg
              Artichoke Extract … 20mg
              (5% Cynarin)
              Organic Atlantic Kelp Powder … 20mg
              (laminaria Digitata, 0.4% Iodine)
              Stevia Leaf Crystals … 200mg
              (Stevia Rebaudiana)
              Other Ingredients: Natural Flavors (Plant Based), Citric Acid, Soy Phospholipds.

              Protein Collagen Pancakes

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                Protein Collagen Pancakes
                Gluten Free, Dairy free
                Happily serves 2-3

                ALL ORGANIC INGREDIENTS

                2 Free Range Pasture raised eggs
                1 egg white
                1/8 Cup melted Coconut oil
                1/4Cup Coconut flour
                2 scoops Bone Broth Protein Powder
                Dash cinnamon
                1/8 tsp Himalayan sea salt

                Liquid Bone broth or water to thin (I only needed about a TBSP)
                Stevia if desired sweeter

                Whisk eggs and oil together thoroughly.
                Stir in coconut flour, protein powder and Himalayan sea salt and allow to sit for 5 minutes
                Heat coconut oil in a large skillet over medium-low heat.
                Once hot, drop batter into cast iron skillet, cook until bubbles form on one side, flip and repeat.
                Serve Hot

                Gluten-free food labels under new FDA rules

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                  Gluten-free food labels under new FDA rules

                  * The terms, “gluten free,” “no gluten,” “free of gluten” and “without gluten” can be used on labels of foods that meet the FDA gluten-free standard.
                  * No universal symbol will appear on packages to indicate that a food meets the FDA gluten-free standard. If a food company wants to indicate that a product meets the standard, it has to use one of the gluten-free terms.
                  * Certification seals from third parties, for example a seal from the Gluten Free Certification Organization, can continue to be used on labels. The FDA says it does not endorse or recommend any particular certification seal. Any food that uses a third party certification seal must meet the FDA labeling requirements at a minimum. Typically the standards for certification seals are stricter than the FDA requirements.
                  * The label format is left up to food makers; the FDA does not have a mandated design or any requirements for where the gluten-free label has to be placed.
                  * Food makers can continue to use the terms, “made with no gluten containing ingredients” and “not made with gluten containing ingredients.” If the terms are used in conjunction with a gluten-free label, the product must meet the FDA standard. If the terms are used without a gluten-free label, the FDA says, “consumers should not assume the food meets all FDA requirements.”
                  * Food makers can continue to use advisory statements such as, “Made in a factory that also processes wheat products” on a food that also has a gluten-free label. The FDA says it will need to “look at foods on a case by case basis to determine whether a specific advisory statement with a gluten-free claim would be misleading.” Any product with the advisory statement and gluten-free label would have to meet the FDA requirements.
                  * Naturally gluten-free foods can be labeled gluten free. This is a change from the proposed rules which would have prohibited the gluten-free label on inherently gluten-free foods including gluten-free grains and products like bottled water unless the label also said all foods of the same type were also gluten free. The final rule addresses concerns that some gluten-free grains, legumes and seeds have a high risk of cross-contamination. A gluten-free label on these kinds of products “provide the expectation that any gluten is less than 20 ppm,” the FDA says.
                  * Gluten-free labeling continues to be voluntary so even products that are gluten free may not be labeled as such. This is likely to come up most often with naturally gluten-free products with a low risk of cross-contamination, fruits and vegetables for example. The lack of a gluten-free label does not mean the food contains gluten.

                  Sugar Cookies

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                    Vegan, Gluten Free
                    Happily Serves 24

                    ALL ORGANIC INGREDIENTS

                    COOKIES
                    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.

                    Fresh Cranberry Salsa

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                      Fresh Cranberry Salsa

                      Vegan, Gluten Free, Refined Sugar free

                      Happily serves 24

                      ALL ORGANIC INGREDIENTS 

                      12 oz package fresh Cranberries

                      1/4 Cup Green onion (2-3 stalks)

                      1/4 Cup Cilantro (handful roughly)

                      1 Jalapeño pepper

                      1/2 Cup Coconut Sugar or Monk Fruit

                      1/4 tsp Cumin

                      2 TBSP Lemon or Lime juice

                      Himalayan Sea salt to taste

                      Rinse cranberries well.  Dry and discard any wrinkled/old berries.

                      Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

                      Add everything in a bowl and then stir and serve.