Healthy with Jodi

TBSP Coconut oil

Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

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    Jodi’s Secret Ingredient Black Bean Brownies
    Grain free, Dairy free, Gluten Free
    Happily serves 12-15

    ALL ORGANIC INGREDIENTS

    1 Egg Replacer
    2 Cups Cooked Black beans
    One Avocado
    2 TBSP Coconut Oil
    1 TBSP Vanilla extract
    1/2 Cup Coconut Brown Sugar
    2/3 Cup Raw Cacao
    1/4 tsp Baking soda
    1/4 tsp Baking powder
    Dash of Cinnamon
    5-8 Drops of Chocolate stevia

    Preheat oven to 350°.
    Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
    Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
    Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

    Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
    Bake for about 20 minutes or until toothpick comes out clean.
    Cool completely.

    Tips:
    The food processor is best.
    Brownies are best cold.
    Can be stored in the fridge for 3 days or frozen for 2 weeks
    Also tastes good raw, no need to bake if you are in a hurry.

    Creamy Cauliflower Avocado Soup

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      Creamy Cauliflower Avocado Soup

      Vegan option, Gluten Free
      Happily serves 4

      ALL ORGANIC INGREDIENTS

      2 Cauliflower heads or 4 Cups Cauliflower rice
      6 Cups Bone Broth (Veggie Broth if Vegan)
      1/2 Cup Raw Cashews
      4 TBSP Sesame seeds or tahini
      1 Avocado
      2 TBSP Coconut Oil
      1 Sweet Yellow Onion
      4 Garlic Cloves
      1/4 Cup Parsley
      Himalayan Sea Salt

      Soak Cashews 1-4 hours, drain water and rinse.
      Cut or press garlic, let sit 5 minutes.
      Chop Parsley, cauliflower and onions.
      Sauté garlic & onions until they are translucent.
      Pour in 6 cups of Bone Broth in your stock pot.
      Add cauliflower, cashews and sesame seeds.
      Bring it to a boil.
      Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
      Let cool and transfer to a high powered blender.
      Add avocado and blend until smooth.
      Season to taste with the salt and pepper.
      Garnish with chopped parsley

      If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

      Maple Butter Air Fried Carrots

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        Maple Butter Air Fried Carrots
        Gluten Free, Vegan
        Happily Serves 4-6

        ALL ORGANIC INGREDIENTS
        3 Cups Rainbow Carrots
        1 TBSP Coconut Oil
        1 TBSP Maple Butter
        Himalayan Sea Salt to taste
        Optional: Cinnamon

        Slice or dice carrots.
        Mix carrots, maple butter and the melted coconut oil.
        Make sure carrots are coated well.
        Season with Himalayan Sea salt
        Sprinkle with Cinnamon if desired
        Cook in the Airfryer on 300 degrees for 7minutes.
        Serve hot.

        Air fried Stuffed Acorn Squash-Super EASY!

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          Stuffed Acorn Squash Bowls
          Vegan, Gluten Free
          Happily Serves 2

          ALL ORGANIC INGREDIENTS

          1 Acorn Squash
          1 TBSP Coconut oil
          1 Cup Tri-Color Sprouted Quinoa
          1 Cup Bone Broth (or vegetable broth if vegan)
          1 Red Onion
          1 Red Bell Pepper
          1 Cup Green Bell Pepper
          2 Green Onion Stalks
          1 tsp garlic
          Himalayan Sea Salt
          Pepper to taste

          Cut or mince Garlic, let sit 5 minutes.
          Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

          Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
          Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
          (One cup to one cup, cooked like rice, leave the lid on).
          Cook for 10 minutes, do not over cook.

          Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
          Add Garlic and salt and pepper.
          Remove from heat, add all ingredients together and fill squash bowls.

          Holiday Drinks and Natural Remedies for Hangovers

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            Holiday drinks!! What to do if you drink to little water and become dehydrated and have a hangover the following day?

            If you are going to drink this holiday season, please be responsible and smart.  Always choose good quality ingredients and ORGANIC where you can.  Good rule of thumb is drink a glass of water after each mixed drink. This will not affect your “Buzz” It allows your body to metabolize the alcohol content.

            Following the “fun” recipes I have listed a few tips to help sooth your guts.  Remember: if you are a coffee/caffeine person or drinker, those two deplete your B vitamins and fatigue/stress your adrenals out.  Supplements are strongly recommended to help keep levels normal.

            I’d be more than happy to help create a meal plan for you to keep you on track during the holidays.  Happy creating!!

            I found Bailey’s Almond cream, it’s gluten free and vegan.  Was a total hit at class.  The salted Caramel Kaula was a second win!  The Staff at Total Wine was so helpful in answering my questions since my knowledge lacks in this department.  Don’t be afraid to ask….remember you are the consumer and you vote with your dollars so do so wisely.

            Vegan Eggnog Chai Latte
            Dairy Free, Vegan
            Happily serves 1

            ALL ORGANIC INGREDIENTS
            8 oz So Delicious Eggnog
            2 Chai Tea bags
            1/2 cup espresso or Cold Brew
            Optional: 2oz Kahula

            Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
            As soon as eggnog begins to form little bubbles remove from the heat.
            Remove tea bags from eggnog.
            Pour coffee in a mug and top with the chai spiced eggnog.
            Serve immediately.

            Peppermint White Russian Cocktail
            Dairy Free
            Happily serves 2

            1/2 cup Kahlúa coffee liqueur
            1/4 cup Peppermint flavored vodka (2 oz)
            1/2 cup Coconut Cream or coconut egg nog
            6-8 Ice cubes

            Top of Glass:
            1/8 cup vanilla frosting
            1/4 cup peppermint candy bits

            Apply a thin layer of vanilla frosting around the rims of both glasses.
            Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes.

            In a cocktail shaker, add the Kahlúa, vodka and coconut cream.
            Shake it!
            Pour into the peppermint-rimmed serving glasses filled with ice.

            Hot Caramel Apple Cider
            Vegan, Gluten Free (Use Tito’s vodka or Towers-it’s Gluten Free)
            Happily serves 4

            ALL ORGANIC INGREDIENTS
            32 oz apple cider (Four 8 oz servings)
            8 oz Caramel vodka
            1 TBSP Cinnamon

            OPTIONAL: 1/4 cup Coconut brown sugar (for rimming your glasses)

            Mix all of the ingredients in a large pot.
            Heat over medium-low heat, stirring occasionally until liquid just begins to steam

            TIP: Heat to your desired temperature and then add the vodka to ensure the alcohol doesn’t burn off.
            Optional: While cider is warming up rim the mugs with brown sugar

            BAILEYS Spiced Iced Cold Brew
            Gluten Free, Dairy Free, Vegan
            Happily serves 1

            ALL ORGANIC INGREDIENTS
            2 oz Baileys Almond Milk Liqueur
            15 oz Cold brew
            Cinnamon essential oil or cinnamon stevia
            Nutmeg
            Ice if desired

            Combine Baileys with cinnamon oil/stevia, cold brew over ice.
            Top with grated nutmeg.

             

            Golden Milk
            Dairy Free, Soy free, Gluten Free, Vegan, Yeast Free
            Happily serves 1

            ALL ORGANIC INGREDIENTS
            1 Cup Almond or non dairy nut milk
            1 TBSP Coconut oil
            1 tsp Turmeric
            1/4 tsp ground ginger
            1/2 tsp ground cinnamon
            1/8 tsp white pepper (or black)
            1 scoop of collagen

            Hangover Remedies:

            1 scoop Can’t Beet this (Purium)
            8 oz Organic Coconut water
            Optional but strongly recommended:
            1 scoop Green Spectrum or “More Greens” (Purium)

            8oz Bone Broth before bed

            8oz Bone Broth first thing in the morning.

            Avocado and sea salt for your first meal.

            Holiday Desserts! Eat clean, reduces sugars, enjoy!

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              Holiday Desserts!  We had such a fun time creating new recipes and adapting old recipes to better quality ingredients.  Reducing the sugar “coma” feeling is huge during the holidays.  Remember it’s an indulgence, not an everyday treat.  When you can learn to appreciate dessert or good food, you know there be more and you don’t need to be the “starving child” and scarf down what’s in front of you.  Learning how to have a healthy relationship is part of what I teach in “cooking class”.  You shouldn’t be alarmed because it’s not always “cooking”, we learn preparation methods, tips on saving time and energy.  Come to the next class-step out of your comfort zone and see how good you feel after realizing “cooking” isn’t so bad!

              Vegan Pumpkin Cheesecake
              Gluten Free, Vegan, Paleo
              Happily serves 8
              ALL ORGANIC INGREDIENTS

              Crust
              1/2 Cup soaked dates
              2 TBSP Coconut Oil
              1 Cup Ground Nut Flour
              1/8 tsp Himalayan Sea Salt

              Soak Dates 1-4 hours. Remove seeds, discard water.
              Add the nuts to the food processor and blend until they are like a rough flower then add the dates, coconut oil and sea salt.
              Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

              Filling
              4 Cups Fresh Pumpkin (or 2 Cans Pumpkin purée)
              8 oz Vegan Cream Cheese
              1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Lohan Sweetener
              2 TBSP Pumpkin pie spice

              To make the filling
              Add pumpkin and other ingredients and process until smooth.
              Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.
              Transfer the filling to your pie crust and let refrigerate for a few hours.

               

              Quinoa Brittle
              Gluten Free, Dairy Free, Refined Sugar Free
              Happily Serves 10

              ALL ORGANIC INGREDIENTS

              3/4 Cup Tricolor uncooked quinoa
              3/4 cup Pecans and/or macadamia nuts
              2 TBSP Coconut sugar
              1/2 tsp Pumpkin pie or Allspice
              2 TBSP Coconut oil
              1/4 cup Blackstrap molasses
              Dash of cinnamon
              Pinch of Himalayan Sea salt
              Stevia if you desire it sweeter

              Preheat oven to 325.
              Line a baking sheet with parchment paper. (Cover all edges)

              Combine quinoa, macadamia nuts/pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

              Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation. Pour over the dry ingredients, combine and coat evenly, spread on a parchment lined baking sheet with a metal spoon.

              Try to get it as even as possible or the edges will burn in the center won’t crisp up.

              Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

              Let it cool completely before breaking it into serving pieces.
              You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

              Canadian Butter Tarts
              Gluten Free, Refined Sugar Free, Dairy Free option
              Happily Serves 24
              ALL ORGANIC INGREDIENTS

              Crust
              1 Cup Soaked Dates
              1 Cup Ground Nut Flour
              1/8 tsp Himalayan Sea Salt

              Soak Dates for 1-4 hours. Remove seeds.
              Combine Dates, Nut Flour and Sea Salt in the Food Processor and blend well. Press into mini muffin tin and refrigerate.

              Filling
              1⁄4 Cup soft butter, or vegan butter
              1⁄4 Cup packed Coconut brown sugar
              1/8 tsp Himalayan Sea Salt
              1⁄2 Cup maple syrup or 1/4 tsp maple extract and 1/4 tsp Powder Stevia
              1 egg, lightly beaten or 1 flax/chia egg replacement
              1⁄2 tsp Vanilla

              Mix all ingredients together.
              Add a bit of chopped marischino cherries in mini muffin tin on the crust and fill the tart with the filling.
              Bake at 400 degrees for about 15-20 minutes.

              Optional to top with crushed pecans.

              Egg substitute:
              1 TBSP Ground flax or Ground Chia seed added to 3 TBSP water.
              Mix and let sit/jell together about 5 minutes.

              Golden Milk: Fight Inflammation Naturally

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                Golden Milk
                Dairy Free, Soy free, Gluten Free, 
                Happily serves 1

                ALL ORGANIC INGREDIENTS

                1 Cup Almond or non dairy nut milk
                1 TBSP Coconut oil
                1 tsp Turmeric
                1/4 tsp ground ginger
                1/2 tsp ground cinnamon
                1/8 tsp white pepper (or black)

                Optional: scoop of Collagen

                Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.

                Indian Inspired Baked Kale

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                  Indian Inspired Baked Kale
                  Gluten Free, Vegetarian
                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  1 TBSP Tahini or Almond butter
                  1 TBSP Coconut oil, melted
                  Zest of 1 Orange or Lime
                  2 garlic cloves, crushed
                  1 tsp garma masala
                  ¼ tsp Cardamom
                  Optional: 1 TBSP Nutritional yeast

                  Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

                  Preheat oven at 275 degrees.
                  Prepare baking stone with parchment paper.
                  Mix all the ingredients together until smooth.
                  In a large bowl, pour the dressing over the chopped kale.
                  Mix the dressing into the kale thoroughly, spread evenly on baking stone.
                  Make sure the leaves aren’t overlapping, this prevents sogginess.
                  Bake for 15 minutes and rotate pan.
                  Bake for another 15 minutes, check for crispness.
                  If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
                  Allow the chips to cool for about 5 minutes before serving.

                  Sweet Potato Quinoa Cranberry Stuffing

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                    Sweet Potato Quinoa Cranberry Stuffing

                    Gluten Free, Vegan, Vegetarian 

                    Happily serves 4

                    ALL ORGANIC INGREDIENTS

                    1 cup Tricolor sprouted quinoa, rinsed

                    2 diced Sweet potatoes

                    1/2 red onion

                    1 crushed garlic clove (cut and let sit 5 mins)

                    1 TBSP Coconut oil

                    2 tsp Cumin

                    3 TBSP Chopped parsley

                    1.5 C Bone broth

                    Sea Salt & White Pepper to taste

                    Optional: 1/2 C cranberries

                    Optional: 1/4 C pecans

                    Preheat oven to 375 

                    Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

                    On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

                    Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

                    More Stuffing Recipes

                    Quinoa Brittle

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                      Quinoa Brittle

                      Vegan, Gluten free, Refined Sugar Free
                      Happily Serves 10

                      ALL ORGANIC INGREDIENTS 

                      3/4 Cup Tricolor uncooked quinoa

                      3/4 cup Pecans

                      2 TBSP Coconut sugar

                      1/2 tsp Pumpkin pie or allspice

                      2 TBSP Coconut oil

                      1/4 cup Blackstrap Molasses

                      1/4 cinnamon

                      Pinch of Himalayan sea salt

                      Stevia, if you desire it sweeter

                       

                      Preheat oven to 325.

                      Line a baking sheet with parchment paper. (Cover all edges)

                      Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

                      Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

                      Try to get it as even as possible or the edges will burn in the center won’t crisp up.

                      Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

                      Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.