Healthy with Jodi

Organic Sunscreen!

    I met Mr. Pool Party himself this weekend.  What a great product he has created!  You know I’m all about Organic and natural ingredients, especially when applied to our skin.  I learned what Reef Friendly meant and how he has taken his formula to that level.  And what’s EVEN better….it doesn’t go on PASTIE WHITE!  I love that!

    Living in Arizona, we get so much “accidental” sun because we see so much of it and get used to it.  Protecting your skins (and eyes) are definitely a must in keeping the youthful look we all long for!

    List of Ingredients:
    Zinc Oxide (Non-nanoparticle), Organic Coconut Oil, Organic Beeswax, Organic Calendula Flowers, Organic Jojoba Seed Oil, Non GMO Tocopherol (Vitamin E)

    Legal Disclaimer
    Organic Ingredients Certified Organic to USDA/NOP Standards.

    Quinoa Brittle

      Quinoa Brittle

      Vegan, Gluten free, Refined Sugar Free
      Happily Serves 10


      3/4 Cup Tricolor uncooked quinoa

      3/4 cup Pecans

      2 TBSP Coconut sugar

      1/2 tsp Pumpkin pie or allspice

      2 TBSP Coconut oil

      1/4 cup Blackstrap Molasses

      1/4 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, 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.

      Zucchini Breakfast Loaf – Gluten Free

        Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!


        • 2 Organic Zucchini, finely grated
        • 2 C almond meal
        • 2/3 C tapioca starch/arrowroot flour
        • 2 tbsp flax/chia meal
        • 1 tbsp chia seeds
        • 1 tsp baking soda
        • 1-2 tbsp dried rosemary
        • 1 tsp sea salt
        • 3 eggs (or flax egg substitute)
        • 1/4 cup (2 oz) Organic coconut milk
        • 1/4 cup (2 oz) Organic coconut oil
        • 1 tsp apple cider vinegar


        Preheat oven to 350º F.

        Line a loaf tin with parchment paper.

        Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

        Combine both wet and dry ingredients together, pour into a loaf tin.

        Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

        Serve warm or toasted.