Healthy with Jodi

Collagen Vanilla Beetroot Power shake

    Collagen Vanilla Beetroot Power Shake
    Vegan, Dairy Free, GF, Paleo

    Happily serves 1

    1 beet, peeled, chopped, steamed

    1 cup FROZEN Blueberries or raspberries

    2 cups steamed and drained spinach

    1-2 TBSP lemon juice and zest

    1 scoop Collagen powder

    1 tsp wheatgrass powder, spirulina, or chlorella

    1 tsp vanilla extract
    1/2 tsp Cinnamon

    1/2 cup Coconut water
    Optional: Stevia

    Add all Ingredients to Blender and blend til smooth.

    Kids home from school? Try this healthy Chocolate pancakes to keep them full of natural energy

      Coconut flour cacao pancakes
      GF, Dairy free
      Happily serves 12 pancakes

      1⁄3 Cup Coconut flour
      5 eggs
      ½ Nut milk of choice
      ¼ Cup full fat coconut milk
      ¼ Cup coconut sugar or stevia
      3 TBSP Raw Cacao powder
      ¾ tsp vanilla extract
      Dash of Sea salt
      Coconut oil spray for each pancake

      In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
      Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
      Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil. 
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
      Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
      Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
      Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
      Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.

      Golden Milk: Fight Inflammation Naturally

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


        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)

        Optional: scoop of Collagen

        Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.

        Garlic Tahini Dressing

          Garlic Tahini Sauce
          Vegan, Gluten Free
          Happily Serves 2


          1/4 Cup hummus or tahini
          2-4 TBSP lime or lemon juice
          2 TBSP Coconut Aminos
          3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
          3 cloves garlic, minced (about 1 1/2 Tbsp)
          Water or unsweetened nut milk to thin
          Sea salt to taste
          Optional: Red Pepper Flakes

          Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.

          Sugar Cookies

            Vegan, Gluten Free
            Happily Serves 24


            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.

            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 

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