Healthy with Jodi

Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

    Carrot Cake Protein Bites
    Dairy Free, Gluten Free
    Happily serves 10-12


    1 Cup Almond flour
    2 TBSP Coconut flour
    1/4 Cup Bone broth collagen powder
    ½ tsp Baking soda
    2 tsp Cinnamon
    1–2 tsp Powdered Ginger
    2 Eggs
    ⅓ Cup Coconut oil
    ⅓ Cup Maple syrup
    2 tsp Vanilla
    ½ Cup grated carrots

    Preheat oven to 350 F.
    Add and mix all the ingredients, except the carrots, until well combined.
    Allow mixture to sit for 5 minutes before folding in the carrots.
    Add mixture to a lined or oiled muffin pan.
    Bake for 18–20 minutes.

    IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

    Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

    Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

      Baked Mediterranean Chickpeas
      Vegan, Gluten Free
      Happily serves 4


      2 Cups chickpeas (rinsed and drained if you are using canned)
      1/2 TBSp Avocado oil
      1/2 tsp Cumin
      1/2 tsp Coriander
      1/2 tsp Cinnamon
      1/2 tsp Smoked paprika
      Sea salt to taste
      2-4 TBSP Lemon juice

      Preheat oven to 400 degrees
      Spray Avocado or Coconut Oil on Large baking stone.
      Toss chickpeas with avocado oil and spices and place on the baking sheet.
      Bake about 20 minutes.
      Serve immediately, leftovers don’t keep well.

      1/2 Cup per serving is a perfect portion size.


      Butternut squash sweet potato soup. Comfort food made to fit your health goals!

        Just one of the recipes we created at this weeks cooking class:

        Butternut Squash Sweet Potato Soup
        Gluten Free, Dairy Free, Vegan option
        Happily serves 6-8



        1 Butternut Squash
        1-2 Sweet Potato
        1 cup Acorn squash
        1/2 Yellow Sweet onion, 1/2 Purple onion
        4 Cups Bone Broth (or vegetable broth if vegan)
        3/4 Cup Canned Coconut Milk
        1 tsp Cinnamon or All Spice
        1/2 tsp nutmeg
        1 tsp maple extract and stevia to taste
        Himalayan Sea Salt

        Optional: 1/2 Cup leeks (pictured)

        Cut and cube squash, sweet potatoes, and onions. Bake at 400 for about 30 mins or until soft.

        Add to food processor until smooth.
        Add remaining ingredients and blend until well mixed.

        You can do this sin the crock pot on low for 6 hours instead of baking.

        Collagen Vanilla Beetroot Power shake

          Collagen Vanilla Beetroot Power Shake
          Vegan, Dairy Free, GF, Paleo

          Happily serves 1

          1 beet, peeled, chopped, steamed

          1 cup FROZEN Blueberries or raspberries

          2 cups steamed and drained spinach

          1-2 TBSP lemon juice and zest

          1 scoop Collagen powder

          1 tsp wheatgrass powder, spirulina, or chlorella

          1 tsp vanilla extract
          1/2 tsp Cinnamon

          1/2 cup Coconut water
          Optional: Stevia

          Add all Ingredients to Blender and blend til smooth.

          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.

            Tigernut Flour Pancakes

              Tigernut Flour Pancakes

              GF, Refined Sugar free

              Happily serves 4-6


              • 4 organic cage free eggs
              • ½ cup tigernut flour
              • ¼ cup coconut flour
              • ½ cup dairy free milk (coconut milk)
              • ½ tsp cinnamon
              • ½ tsp raw apple cider vinegar
              • ¼ tsp baking soda
              • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

              You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!