Healthy with Jodi

Protein Balls: Sunflower butter and Bone Broth Powder

    Sunflower Butter Protein Balls
    Gluten Free, Refined Sugar Free, Dairy Free
    Happily serves 12


    1 ½ Cups Sunflower butter or any Nut butter
    ¼ Cup raw honey (or maple syrup if Vegan)
    1 tsp vanilla extract
    ¼ tsp Himalayan sea salt
    ¼ cup Bone Broth Protein powder OR Collagen Powder
    ½ cup dark chocolate Vegan chips

    Stir sunflower butter, honey, vanilla and sea salt together.
    Add protein powder and combine thoroughly
    Optional: Stir in chocolate chips
    Form into balls, refrigerate for at least 2 hours

    To cut your sugars, You can use 1/2 tsp maple extract and stevia.

    Pumpkin Seed Dip

      Pumpkin Seed Dip 

      Vegan, GF, Paleo
      Happily serves 6-8


      5 ounces Raw pumpkin seeds
      2 TBSP Avocado oil
      1/2 cup finely chopped shallots

      1 large jalapeno, finely chopped

      3 garlic cloves, chopped (let sit 5 min)
      1/4 Cup Parsley

      1/4 Cup Cilantro

      Juice of a lime

      1 TBSP Extra-virgin Olive oil or Avocado oil

      1/4 tsp finely grated orange zest

      2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
      Blend seeds in a food processor.
      Cook shallots & garlic in the avocado oil.
      *Add Sea salt and pepper, let cool.*
      Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
      Add shallot mix when cooled, mix thoroughly
      Sea salt to taste.

      Variation: Can also be used a spread in a lettuce wrap.

      Overnight Oats (or sub Quinoa)

        Over Night Oats

        Gluten Free, Dairy Free

        Happily serves 2


        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

        Sriracha Aioli

          Sriracha Aioli
          Vegetarian, Gluten Free

          Happily Serves 3-4


          3/4 Cup Raw Cashews
          5  Garlic cloves, minced
          1/4 Cup water
          1-2 TBSP Avocado oil
          1 tsp Maple syrup
          1 TBSP Lime juice
          Sea salt + black pepper to taste
          1 tsp Sriracha (or other hot sauce), plus more to taste
          Pinch each chili powder, smoked paprika, and ground cumin

          Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

          Place cashews in a bowl and cover with boiling hot water.
          Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

          Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
          (Nutritional yeast is optional.)

          Blend on high until creamy and smooth.

          Add more water if it’s too thick.

          Bone Broth Protein Pancakes

            Bone Broth Protein Pancakes
            Paleo, Gluten Free, Dairy free
            Happily serves 2-4


            1/2 Cup Applesauce
            3–4 Free Range eggs
            1/4 Cup melted Coconut oil
            1/2 Cup Coconut flour
            4 scoops Bone Broth Protein Powder
            1/8 tsp cinnamon
            1/8 tsp Himalayan sea salt

            Read more

            Coconut Milk Coffee Creamer

              Coconut Milk Coffee Creamer
              Dairy Free, Vegan, Soy Free
              Happily Serves: 4-8


              1 Can Coconut Milk
              1-2 TBSP Vanilla to taste
              2 TBSP Melted Coconut oil
              1 Tsp Honey OR Maple syrup OR Stevia to taste
              Optional: Sea salt to taste

              Add all ingredients in a blender/Vitamix and blend until well combined.

              Sunflower/Tahini Sauce

                Sunflower Seed or Tahini Dressing/Sauce
                Vegan, GF
                Happy serves 4

                All Organic Ingredients

                1/4 cup (4TBSP) sunflower seed butter or Tahini
                2 Tbsp Coconut Aminos
                1 tsp maple syrup extract
                1-2 TBSP Lime juice
                1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
                Hot water to thin
                Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
                Adjust portions based on personal preferences for spice, sweetness or acidity.

                Cranberry Relish

                  Cranberry Relish

                  Vegan, GF (gluten free), Refined sugar free

                  Happily serves 4

                  All Organic Ingredients

                  1 16 oz package fresh cranberries

                  1 pear, diced

                  1 apple, diced

                  1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

                  1 tsp grated ginger

                  1 TBSP balsamic vinegar

                  Blend cranberries in a blender or food processor.

                  In a bowl, combine blended cranberries and rest of ingredients.

                  Cranberry Relish Nutrition facts:

                  1 serving (219 g)

                  Calories: 164

                  adapted from

                  other great cranberry recipes

                  Pumpkin Fudge

                    Vegan, Gluten Free

                    Happily serves 8-10

                    ALL ORGANIC INGREDIENTS 

                    1/3 Cup Pumpkin puree

                    1/2 Cup Coconut butter

                    2 TBSP Almond butter

                    2 TBSP   Maple syrup or Blackstrap molasses

                    2 tsp Pumpkin pie spice

                    1/8 tsp Himalayan Sea salt  

                    Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

                    More Great Recipes 

                    Raw Pumpkin Pie Recipe

                      Raw Pumpkin Pie Recipe

                      Happily serves 8

                      Raw ,Vegan, Paleo, GF (Gluten Free

                      All organic ingredients


                      1 cup soaked dates 

                      1 cup pecans 

                      I cup walnuts (can use sub cashews or almonds) 

                      Optional: 1/4 cup figs 

                      1/8 teaspoon of Himalayan salt

                      To make the crust:

                      Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


                      1 baking pumpkin (about4-6cups) 

                      1 cup dates

                      4 TBSP softened coconut oil or coconut cream 

                      1/3 cup maple syrup (can sub coconut nectar)

                      1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

                      To make the filling

                      Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

                      You can used canned pumpkin, but fresh pumpkin is so much better tasting

                      More Pumpkin Pie Recipes