Healthy with Jodi

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


      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


        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.

        Sriracha Aioli

          Sriracha Aioli
          Vegetarian, Gluten Free

          Happily Serves 3-4


          3/4 Cup Raw Cashews
          5  Garlic cloves, minced
          1/4 Cup water
          1-2 TBSP Avocado oil
          1 tsp Maple syrup
          1 TBSP Lime juice
          Sea salt + black pepper to taste
          1 tsp Sriracha (or other hot sauce), plus more to taste
          Pinch each chili powder, smoked paprika, and ground cumin

          Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

          Place cashews in a bowl and cover with boiling hot water.
          Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

          Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
          (Nutritional yeast is optional.)

          Blend on high until creamy and smooth.

          Add more water if it’s too thick.

          Bone Broth Protein Pancakes

            Bone Broth Protein Pancakes
            Paleo, Gluten Free, Dairy free
            Happily serves 2-4


            1/2 Cup Applesauce
            3–4 Free Range eggs
            1/4 Cup melted Coconut oil
            1/2 Cup Coconut flour
            4 scoops Bone Broth Protein Powder
            1/8 tsp cinnamon
            1/8 tsp Himalayan sea salt

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            Coconut Milk Coffee Creamer

              Coconut Milk Coffee Creamer
              Dairy Free, Vegan, Soy Free
              Happily Serves: 4-8


              1 Can Coconut Milk
              1-2 TBSP Vanilla to taste
              2 TBSP Melted Coconut oil
              1 Tsp Honey OR Maple syrup OR Stevia to taste
              Optional: Sea salt to taste

              Add all ingredients in a blender/Vitamix and blend until well combined.

              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.

                Zucchini Hummus

                  Zucchini Hummus

                  GF, Vegan, Sugar free
                  Happily serves 6

                  All organic ingredients

                  3 cups Butter beans, drained and rinsed
                  2 cups yellow and/or green squash
                  1 Tbsp olive oil or avocado oil
                  2 garlic cloves, or 1/2 Tbsp minced garlic
                  1/2 TBSP onion flakes
                  Himalayan sea salt to taste
                  Red pepper flakes (optional) or Cheyenne pepper

                  Cut garlic and let sit 5-10 minutes.
                  Steam sliced zucchini about 3-5 minutes.
                  Combine all ingredients in food processor and blend well.
                  1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

                  Sugar Cookies

                    Vegan, Gluten Free
                    Happily Serves 24

                    ALL ORGANIC INGREDIENTS

                    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.

                    Cacao Mint Mojito Mousse

                      Cacao Mint Avocado Mousse
                      Vegan, GF, Paleo
                      Happily Serves 4-8

                      All Organic Ingredients
                      3 Avocados
                      1/2 cup coconut Nectar
                      1 Tsp vanilla extract
                      1/2 Cup Coconut oil, melted
                      2/3 cup fresh mint, stems off
                      1/4 tsp Himalayan Sea Salt
                      Lime juice to equal 3/4 cup plus zest
                      Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

                      Place pitted avocado in food processor, blend well.
                      Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
                      Put in the freezer for 30 mints for a frosty treat.

                      Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.