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.

    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


                  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.

                    Sriracha Aioli

                      Sriracha Aioli
                      Vegetarian, Gluten Free

                      Happily Serves 3-4

                      ALL ORGANIC INGREDIENTS

                      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.