Healthy with Jodi

Protein Collagen Pancakes

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


    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

    Jamaican Cornmeal Fritters


      Vegan, GF

      Happily serves 10


      1½ cup corn flour 

      ½ cup GF flour

      2 tbsp Coconut sugar

      2 tsp baking powder

      ½ tsp Himalayan sea salt

      1½ cup room temperature water

      2 tbsp coconut or avocado oil

      Coconut Oil for frying

      Heat a cast iron skillet with about ½ cup oil on medium heat.

      While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

      Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

      Fry 5 minutes or so on each side until golden yellow.

      Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

      Pumpkin Cornbread


        Vegan, GF, Dairy Free

        Happily Serves 8


        ¾ cup almond or coconut milk, room temperature

        ¼ cup Coconut vinegar

        1 cup cornmeal

        1 cup GF All purpose flour (can sub quinoa flour)

        ½ teaspoon Himalayan Sea salt

        ½ teaspoon cinnamon

        ½ teaspoon baking soda

        ½ cup softened coconut oil

        cup brown sugar, packed (can sub coconut sugar)

        1 can pumpkin puree or 2 cups fresh pumpkin

        Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

        Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

        Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

        Whisk together coconut oil and granulated sugar until well combined.

        Whisk in pumpkin puree.

        Stir in almond milk/vinegar mixture.

        Now stir in your dry ingredients.

        Mix until just combined.

        Don’t over mix, or you’ll end up with tough bread!

        Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

        Remove from the oven, let cool slightly and then serve immediately 

        More Cornbread Recipes

        Spaghetti Squash Chow Mein

          Spaghetti Squash Chow Mein

          GF, Vegan, Paleo

          Happily Serves 6-8


          1 Spaghetti squash
          1/4 cup Coconut Aminos
          3 Garlic cloves, minced
          1 TBSP Coconut sugar
          2 tsp freshly grated ginger
          1/4 tsp white or black pepper
          2 TBSP Avocado oil
          1 Diced yellow onion
          3 Celery stalks
          2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

          Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
          Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
          In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
          Heat avocado oil in a large cast iron skillet over medium high heat.
          Add onion, celery, stirring often, steam for no more than 3 mins.
          Stir in cabbage until heated.  This should take no more than 7 mins total.
          Stir in spaghetti squash and “soy” sauce mixture until well combined.