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.

    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

      Chocolate Nut Butter Cookies

        Chocolate Nut Butter Cookies
        GF, Refined Sugar Free
        Happily serves 12


        1 Cup Chocolate Peanut or Sunflower butter
        3/4 Cup Coconut sugar
        1 egg

        Combine all ingredients. Bake on 350 for 7-8 mins.
        If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

        Pumpkin Pie Fudge

          Pumpkin Pie Fudge

          Gluten Free, Vegan, Paleo

          Happily serves 8-10

          All Organic Ingredients:

          2 Cups  pitted and soaked Dates

          ½ C Nut Butter

          1 ½ C Almond Flour

          1/2 C Pumpkin (fresh or canned)

          6 TBSP Coconut flour

          2 tsp Pumpkin pie spice or Allspice

          Sea Salt to taste

          Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

          Optional to top with some coarse sea salt. 

          Freeze for one hour before serving.

          More Pumpkin Recipes

          Jodi’s Chocolate Nut Butter Quinoa Cookies

            Jodi’s Chocolate Nut Butter Quinoa Cookies

            GF, Refined Sugar Free

            Happily serves 12


            1 16oz jar chocolate nut butter 

            1/2 cup rinsed quinoa

            1  free range egg (or 1 chia/flax egg substitute)

            3/4 cup coconut sugar

            1/4 cup coconut flakes

            Dash of cinnamon 

            Mix well and roll into dough balls. 

            Press into mini muffin tin for portion control. 

            Bake at 350 for 7-8 mins or eat raw. 

            More Cookie Recipes