Healthy with Jodi

Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

    Keto Chocolate Butter Fat Bomb
    Gluten Free, Dairy Free
    Happily serves 8


    1/2 Cup Coconut Butter
    1/4 Cup Coconut Oil
    1/2 Cup Ghee
    3 TBSP Raw Cacao Powder
    2 TBSP Erythritol or 15-20 drops Stevia
    Optional: 1 tsp Vanilla extract

    Optional: 1/4 cup Paleo Nut Flour

    Put room temperature butters in the food processor, add all ingredients and blend til smooth.

    Add Nut Flour if desired for more texture.

    You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
    Refrigerate at least 30-60 mins to harden the butters.
    You can store them in the fridge or freezer.

    Nutrients: 1 ball (without nut flour)
    2.5g carbohydrate
    Net carbs: 1 (depending on your sugar choice)
    1g Protein
    Fat: 15
    About 135 calories each

    Indian Inspired Baked Kale

      Indian Inspired Baked Kale
      Gluten Free, Vegetarian
      Happily serves 2


      1 TBSP Tahini or Almond butter
      1 TBSP Coconut oil, melted
      Zest of 1 Orange or Lime
      2 garlic cloves, crushed
      1 tsp garma masala
      ¼ tsp Cardamom
      Optional: 1 TBSP Nutritional yeast

      Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

      Preheat oven at 275 degrees.
      Prepare baking stone with parchment paper.
      Mix all the ingredients together until smooth.
      In a large bowl, pour the dressing over the chopped kale.
      Mix the dressing into the kale thoroughly, spread evenly on baking stone.
      Make sure the leaves aren’t overlapping, this prevents sogginess.
      Bake for 15 minutes and rotate pan.
      Bake for another 15 minutes, check for crispness.
      If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
      Allow the chips to cool for about 5 minutes before serving.

      Kahula Chocolate Fudge

        Kahlua Chocolate Fudge
        Vegan, GF, Refined Sugar free
        Happily serves 20


        20 oz Lily’s chocolate chips
        14 oz Can full fat coconut milk
        3 TBSP Ghee (or butter) cubed at room temperature
        2 TBSP Kahlua
        1/4 tsp cinnamon
        1/2 tsp vanilla extract
        1/4 tsp Sea salt
        1 tsp espresso powder or 1 TBSP cold brew

        Lightly grease an 8 x 8-inch baking pan.
        Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
        Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
        Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
        Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
        Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
        Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
        Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
        Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
        Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
        Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.

        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.

          Chocolate Quinoa Cookies Recipe

            Chocolate Quinoa Cookies

            Vegan, No Bake, GF

            Happily makes 12 cookies

            All Organic Ingredients:

            ¼ cup coconut oil

            ¼ cup pure maple syrup or raw honey

            ⅓ cup Organic Cacao powder

            ½ cup Sunflower butter (or nut/seed butter of your choice)

            ½ cup cooked quinoa

            1/2 cup raw Quinoa, rinsed and dried (sprouted)

            ½ cup coconut flakes

            Coarse sea salt


            Line baking sheet with parchment paper.

            In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

            Add Sunflower seed butter and stir until smooth.

            Remove from the heat and fold in the quinoa, and coconut flakes.

            Divide in mini muffin tin pan.

            Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

            Store in the freezer for best results, but can also be stored in the fridge


            Quinoa Cookies

            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.


                Jodi’s Sweet Potato Brownies

                  Jodi’s Sweet Potato Brownies

                  Grain Free, Paleo, GF, Dairy free
                  Happily serves 12


                  2 medium Sweet Potatoes
                  14 Medjool Dates
                  1 1/2 Cups Quinoa or Almond Flour
                  4 TBSP Raw CACAO Powder
                  3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
                  Pinch of sea salt

                  Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
                  The smaller the pieces, the faster it will cook.

                  Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
                  Mix all other ingredients in a bowl, then add cream mixture. Stir well.
                  Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
                  Allow to cool 10 mins for the brownies to gel together, very important step!!

                  Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.

                  Cauliflower Pizza Crust

                    Cauliflower Crust Pizza

                    ALL ORGANIC INGREDIENTS


                    • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
                    • ¼ cup shredded Parmesan cheese, or vegan cheese
                    • ¼ cup mozzarella cheese or vegan cheese
                    • 1 egg or 1 flax egg
                    • ¼ teaspoon salt
                    • ½ teaspoon garlic powder
                    • ½ teaspoon basil or rosemary
                    • ½ teaspoon oregano

                    Optional Toppings:

                    • 1 cup Organic marinara sauce
                    • 1-2 cups vegan Organic mozzarella cheese
                    1. Preheat oven to 500 degrees F.
                    2. Remove the stems from the cauliflower and cut into chunks, place the cauliflower into a food processor, pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
                    3. Place the cauliflower in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as possible!!! Very important!
                    4. Combine the cooked cauliflower, egg or flax egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
                    5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. After the crust is golden remove it from the oven and add your toppings.
                    6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
                    7. Make sure you add love!  Slice and serve smiles!