Healthy with Jodi

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.

    New Year’s Resolutions Revisited…

      Metabolic Progress Basic Ideas for healthy living

      Eat the meals when hungry, not by the clock. Snack in between meals, usually 2x a day. No carb feasting.
      If you are trying to lose weight, most likely you are not “Hungry” 6 times a day, Learn to listen to your body.

      Walk for 45 minutes, 5 times a week (3 days of interval training and 2 days of steady weight training).

      Go to bed 15 minutes earlier this week.
      Your goal is to get at least 7 hours of restive sleep per night. Integrate meditation as needed to achieve this goal.

      Stress Management
      Do a Relaxing Breath at least twice a day. (If you don’t like bathing then do a foot soak/bath.)
      Find activities you enjoy doing, and schedule 3 hours each week and do them.

      Take five baths per week with Epsom salt and soothing music. Each bath should last at least 15 minutes.
      Stick to grass-fed, pastured protein and eggs, and wild-caught fish as much as possible.
      Avoid GMOs and MSG
      Drink clean water

      Hemp Honey Viniagrette

        Honey Hemp Vinaigrette
        Paleo, GF, Dairy Free
        Happily serves 4


        1/2 Cup Hemp Seed oil
        2 TBSP Coconut Vinegar
        2 TBSP Raw Honey
        2 garlic cloves, crushed
        1/2 Cup Lime juice
        2/3 Cup cilantro, chopped
        1 tsp Sea Salt

        Mix all ingredients together, shake well.  Serve as a dressing or over seafood dish.

        Cucumber Dill Hummus

          Cucumber Dill Hummus
          Vegan, GF
          Happily serves 4


          2 cups Garbanzo Beans or butter beans, rinsed and drained
          2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
          1 Cucumber (washed, skin on, roughly chopped)
          ½ tsp Sea Salt
          2 TBSP Lemon or Lime Juice
          1 TBSP Hemp Seed Oil
          2 TBSP Tahini
          1 Garlic Clove

          Put all ingredients in a food processor or blender and pulse/blend until smooth

          Pumpkin Seed Dip

            Pumpkin Seed Dip 

            Vegan, GF, Paleo
            Happily serves 6-8


            5 ounces Raw pumpkin seeds
            2 TBSP Avocado oil
            1/2 cup finely chopped shallots

            1 large jalapeno, finely chopped

            3 garlic cloves, chopped (let sit 5 min)
            1/4 Cup Parsley

            1/4 Cup Cilantro

            Juice of a lime

            1 TBSP Extra-virgin Olive oil or Avocado oil

            1/4 tsp finely grated orange zest

            2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
            Blend seeds in a food processor.
            Cook shallots & garlic in the avocado oil.
            *Add Sea salt and pepper, let cool.*
            Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
            Add shallot mix when cooled, mix thoroughly
            Sea salt to taste.

            Variation: Can also be used a spread in a lettuce wrap.

            Artichoke Green Chili Hummus

              Artichoke Green Chili Hummus
              Vegan, Paleo, GF
              Happily serves 4


              2 Cups Butter Beans
              1/2-1 Cup Artichoke (with about 1/4 cup juice)
              1-2 TBSP Hemp Seed oil
              1/2 Cup Hatch Green chili
              1 TBSP Sea Salt
              1 TBSP Garlic, Fresh or dried
              1 TBSP Onion Flakes
              1 TBSP Coconut Aminos
              1 TBSP Lime juice
              Optional: Red Pepper Flakes, mixed in or sprinkled on top

              MIx all Ingredients in food processor until smooth.
              1/2 cup serving size served with Veggies.

              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.

                Lemon Sautéed Spinach & Quinoa

                  Lemon Sautéed Spinach & Quinoa 
                  Vegan, Vegetarian
                  Happily serves 4


                  1 bag spinach
                  ¼ Cup pumpkin seeds
                  1 Cup tri color Quinoa, cooked
                  3 garlic cloves, chopped
                  1/2 chopped yellow onion
                  1 TBSP of Avocado oil
                  1 lemon, juiced
                  Salt and pepper to taste

                  Pre-heat cast iron pan over medium heat.
                  Saute chopped garlic and onion, remove and keep aside.
                  Add a portion of the baby spinach to the pan, stir frequently continuing to add spinach until entire bag is added.
                  Steam spinach until soft bright green (only takes about a minute.)
                  Remove from heat! Drain off water!
                  Stir in Quinoa, oil, spinach, garlic, onion, and pumpkin seeds
                  Sea Salt and pepper to taste .
                  Squeeze a bit of fresh lemon juice over spinach before serving.

                  Protein Collagen Pancakes

                    Protein Collagen Pancakes
                    Gluten Free, Dairy free
                    Happily serves 2-3

                    ALL ORGANIC INGREDIENTS

                    2 Free Range Pasture raised eggs
                    1 egg white
                    1/8 Cup melted Coconut oil
                    1/4Cup Coconut flour
                    2 scoops Bone Broth Protein Powder
                    Dash cinnamon
                    1/8 tsp Himalayan sea salt

                    Liquid Bone broth or water to thin (I only needed about a TBSP)
                    Stevia if desired sweeter

                    Whisk eggs and oil together thoroughly.
                    Stir in coconut flour, protein powder and Himalayan sea salt and allow to sit for 5 minutes
                    Heat coconut oil in a large skillet over medium-low heat.
                    Once hot, drop batter into cast iron skillet, cook until bubbles form on one side, flip and repeat.
                    Serve Hot

                    Garlic Tahini Dressing

                      Garlic Tahini Sauce
                      Vegan, Gluten Free
                      Happily Serves 2

                      ALL ORGANIC INGREDIENTS

                      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.