Healthy with Jodi

Chipotle Sauce/Dressing

    Chipotle Sauce/Dressing
    GF, Refined Sugar Free, Vegan
    Happily serves 2


    1 TBSP Tahini (can sub Sunflower butter)
    1 TBSP Hemp Seed oil
    2 Garlic cloves, crushed
    1 TBSP Coconut Aminos
    1 tsp chili powder
    ½ tsp Chipotle powder
    ½ tsp Cayenne
    ¼ tsp Sea salt

    Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
    Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

    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.

      Chocolate Iced Coffee Protein Shake

        Chocolate Iced Coffee Protein Shake
        Dairy Free, Vegan, Refined Sugar Free
        Happily serves 1


        2 TBSP Raw Cacao powder
        2 TBSP Collagen Powder
        2 oz Coconut milk
        2 oz Cold brew (optional)
        2-6 oz Chai Tea or water
        Dash of cinnamon
        Stevia Powder if desired sweeter

        You can use Chicory Herbal Roast in place of the cod brew if you don’t consume coffee or caffeine.  Great benefits of extras herbs and barley.

        Blend all ingredients in bullet/blender, transfer to shaker bottle.

        You can also quick steam this recipe for a hot “chocolate” protein drink

        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

          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.

            Fennel Seasoned Beets

              Fennel Seasoned Beets
              GF, Vegan, Refined Sugar free
              Happily serves 2

              All Organic Ingredients

              1 Golden or Red fresh beet
              1/2-1 TBSP ground fennel seed
              Sea salt to taste
              1 TBSP melted coconut oil
              1-2 tsp Chinese 5 Spice season.
              1/2 TBSP Balsamic Vinegar (optional)
              For Sweetness: You can add 1/8-1/4 tsp maple extract and cinnamon with stevia.

              Wash and Peel beets. Either spirialize, slice or cube your beets so they cook faster. Roast in Convection oven for 15 mins. Remove and add seasonings. Toss, eat either warm or cold depending on preference.

              One cup is recommended due to fiber count.

              Use my coconut fennel sauce over Beets to change it up. Recipe list separate.

              Winter Squash Pancakes

                Winter Squash Pancakes

                Vegan, GF, Refined Sugar free
                Happily serves 4

                1 cup Cooked and smashed winter squash
                1/3 cup cashew cream or vegan cream cheese
                2 large eggs (or flax egg)
                1/2 cup coconut yogurt
                3/4 teaspoon sea salt
                A dash black pepper
                1 teaspoon baking powder
                1 cup all-purpose GF flour
                coconut oil for frying pan

                TO FINISH:
                Crispy Sage Brown Butter:
                2 to 3 tablespoons butter
                A pinch or two of salt
                A few fresh sage leaves

                In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
                Add flour and stir until just combined. Batter will be thick.

                Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
                Cook until golden brown underneath, flip and cook until golden brown.
                Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

                To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

                To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

                Fresh Cranberry Salsa

                  Fresh Cranberry Salsa

                  Vegan, Gluten Free, Refined Sugar free

                  Happily serves 24

                  ALL ORGANIC INGREDIENTS 

                  12 oz package fresh Cranberries

                  1/4 Cup Green onion (2-3 stalks)

                  1/4 Cup Cilantro (handful roughly)

                  1 Jalapeño pepper

                  1/2 Cup Coconut Sugar or Monk Fruit

                  1/4 tsp Cumin

                  2 TBSP Lemon or Lime juice

                  Himalayan Sea salt to taste

                  Rinse cranberries well.  Dry and discard any wrinkled/old berries.

                  Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

                  Add everything in a bowl and then stir and serve.

                  Cranberry Relish

                    Cranberry Relish

                    Vegan, GF (gluten free), Refined sugar free

                    Happily serves 4

                    All Organic Ingredients

                    1 16 oz package fresh cranberries

                    1 pear, diced

                    1 apple, diced

                    1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

                    1 tsp grated ginger

                    1 TBSP balsamic vinegar

                    Blend cranberries in a blender or food processor.

                    In a bowl, combine blended cranberries and rest of ingredients.

                    Cranberry Relish Nutrition facts:

                    1 serving (219 g)

                    Calories: 164

                    adapted from

                    other great cranberry recipes

                    Pumpkin Fudge

                      Vegan, Gluten Free

                      Happily serves 8-10

                      ALL ORGANIC INGREDIENTS 

                      1/3 Cup Pumpkin puree

                      1/2 Cup Coconut butter

                      2 TBSP Almond butter

                      2 TBSP   Maple syrup or Blackstrap molasses

                      2 tsp Pumpkin pie spice

                      1/8 tsp Himalayan Sea salt  

                      Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

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