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.

    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

      Chocolate Quinoa Cookies Recipe

        Chocolate Quinoa Cookies

        Vegan, No Bake, GF

        Happily makes 12 cookies

        All Organic Ingredients:

        ¼ cup coconut oil

        ¼ cup pure maple syrup or raw honey

        ⅓ cup Organic Cacao powder

        ½ cup Sunflower butter (or nut/seed butter of your choice)

        ½ cup cooked quinoa

        1/2 cup raw Quinoa, rinsed and dried (sprouted)

        ½ cup coconut flakes

        Coarse sea salt


        Line baking sheet with parchment paper.

        In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

        Add Sunflower seed butter and stir until smooth.

        Remove from the heat and fold in the quinoa, and coconut flakes.

        Divide in mini muffin tin pan.

        Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

        Store in the freezer for best results, but can also be stored in the fridge


        Quinoa Cookies

        Salted Sunflower Nut Butter Cups

          Salted Nutbutter Cups

          Paleo, Vegan, Gluten Free

          Happily Serves 24 mini cups



          3 cups Lily’s chocolate chips

          1 TBSP Coconut oil

          1 tsp Vanilla


          3 TBSP Sunflower butter

          1 tsp  Himalayan sea salt

          1 tsp Coconut oil

          1/4 Cup Dates


          Pink Himalayan salt, to taste


          Soak Dates 1-4 hours.  Remove seeds.

          In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

          Melt over a pot of simmering (not boiling) hot water until well incorporated.

          Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

          Set aside leftover chocolate to put on top of the cups.

          Set the muffin pans in the freezer.

          In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

          Blend until smooth and creamy.

          Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

          Then spoon out 1-2 tsp chocolate mixture to cover each cup.

          Sprinkle Himalayan salt on top.

          Place the cups in the freezer for 30 minutes or until set.  Serve frozen.


          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