Healthy with Jodi

Coconut Oil Biscuits

    Coconut Oil Biscuits
    Dairy Free, GF, Vegan
    Happily serves 12


    2 cups self-rising GF flour
    1/4 cup coconut oil (solid, not melted)
    3/4 cup Non Dairy Milk

    Preheat oven to 425 degrees.
    Add self-rising GF flour and coconut oil to a mixing bowl, use a pastry cutter or fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
    Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl.
    Knead the mixture until combined, but be careful not to over-knead.
    Turn the dough out onto a cutting board that has been lightly dusted with flour.
    Gently roll the dough out until it reaches a 1/2-inch thickness.
    Use a biscuit cutter to cut out the biscuits, and transfer to a baking sheet.
    Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top.
    Remove and serve immediately.

    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.

      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 

          More Cornbread Recipes

          Sweet Potato Quinoa Cranberry Stuffing

            Sweet Potato Quinoa Cranberry Stuffing

            Gluten Free, Vegan, Vegetarian 

            Happily serves 4


            1 cup Tricolor sprouted quinoa, rinsed

            2 diced Sweet potatoes

            1/2 red onion

            1 crushed garlic clove (cut and let sit 5 mins)

            1 TBSP Coconut oil

            2 tsp Cumin

            3 TBSP Chopped parsley

            1.5 C Bone broth

            Sea Salt & White Pepper to taste

            Optional: 1/2 C cranberries

            Optional: 1/4 C pecans

            Preheat oven to 375 

            Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

            On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

            Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

            More Stuffing Recipes

            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.

              Asian Chick Pea Kale Salad Recipe

                Asian Chick Pea Kale Salad

                Vegan, Gluten Free

                Happily Serves 4


                1 large bundle finely chopped kale  (steamed and drained)

                1 cup finely grated carrots (steamed)

                2 cups finely shredded red cabbage (Steamed)


                1/4 cup cashew butter (or sub sunflower butter)

                1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                1/4 cup sesame oil

                3 Tbsp maple syrup

                Sea salt or 1 Tbsp tamari or coco amigos


                1 Cup soaked and dried chickpeas (or sub Mung beans)

                2 Tbsp sesame oil or avocado oil

                2 tsp maple syrup

                1 garlic clove

                optional: red pepper flakes or chili powder

                Preheat oven to 425

                When preparing chickpeas, make sure they are dry – this will help them crisp up.

                In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

                Quinoa Quiche

                  Quinoa Quiche

                  GF, Paleo

                  Happily serves 2


                  3/4 Cup sprouted tricolor quinoa, rinsedquinoa

                  1 1/2 Cup bone broth (for cooking quinoa)

                  2 free range eggs, lightly beaten

                  2 Cups broccoli, finely diced

                  1 Cup yellow onion, finely chopped

                  1 garlic clove, minced

                  1 1/2 Cup Vegan cheese

                  1/2 tsp paprika

                  Crushed red pepper to taste (optional)

                  Preheat oven to 350, spray muffin tins with coconut oil.

                  Cook quinoa according to directions, do not over cook, let cool

                  Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

                  Mango Energy Bites

                    Mango Energy Bites
                    Vegan, GF, Refined Sugar Free
                    Happily serves 15

                    ALL ORGANIC INGREDIENTS

                    1 1/4 Cup walnuts or cashews
                    1 Cup firmly packed dried unsweetened mango
                    10 soaked medjool dates, pitted
                    2 TBSP hemp seeds
                    1/3 Cup unsweetened finely shredded coconut
                    1 lime and zest
                    Dash Sea salt
                    Preheat oven to 350.
                    Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
                    Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
                    Drain and lay on a towel and pat off excess moisture. Set aside.
                    Add nuts to a food processor and mix into a fine meal. Set aside.
                    Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
                    Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.


                    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.