Healthy with Jodi

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

      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.

        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.

          Sugar Cookies

            Vegan, Gluten Free
            Happily Serves 24


            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.

            Cilantro Lime Vinaigrette

              Cilantro Lime Vinaigrette

              Refined Sugar Free, GF

              Happily serves 16

              All Organic Ingredients:

              1/4 Cup Lime juice

              1/2 cup chopped cilantro

              1/4 Cup Coconut vinegar

              5 crushed garlic cloves

              1/2 tsp Sea Salt

              2 TBSP Coconut sugar (I use less and usually use stevia)

              1 Cup Avocado Oil

              Mix or blend well.  Shake before use.

              More Vinaigrette Recipes

              Zucchini Breakfast Loaf – Gluten Free

                Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!


                • 2 Organic Zucchini, finely grated
                • 2 C almond meal
                • 2/3 C tapioca starch/arrowroot flour
                • 2 tbsp flax/chia meal
                • 1 tbsp chia seeds
                • 1 tsp baking soda
                • 1-2 tbsp dried rosemary
                • 1 tsp sea salt
                • 3 eggs (or flax egg substitute)
                • 1/4 cup (2 oz) Organic coconut milk
                • 1/4 cup (2 oz) Organic coconut oil
                • 1 tsp apple cider vinegar


                Preheat oven to 350º F.

                Line a loaf tin with parchment paper.

                Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

                Combine both wet and dry ingredients together, pour into a loaf tin.

                Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

                Serve warm or toasted.


                Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

                  Black Bean Lentil & Quinoa Salad

                  w/Cumin-Lime Dressing

                  Vegetarian, Gluten free, Vegan
                  Happily serves 6

                  quinoa salad


                  1 Cup dry lentils or Quinoa (or 1/2 Cup each)

                  2 Cup Black beans (if using canned, rinse well)

                  1 Red bell pepper

                  1/2 Red onion

                  3 Green onion stalks

                  1 Yellow Zucchini

                  Bunch of cilantro to taste, stems removed



                  1/4 Cup Lime juice

                  2 TBSP Avocado or olive oil

                  1 tsp dijon or flavored mustard

                  1-2 Garlic cloves

                  1 tsp Cumin

                  1/2 tsp Oregano

                  1/8 tsp Himalayan Sea salt

                  Optional: chipotle powder, chili powder, pepper


                  Cook lentils according to package directions, leaving firm not mushy. Drain.

                  Cut or mince Galice, let sit 5 minutes.

                  While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

                  Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

                  In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

                  Add the dressing.  Add cilantro, and lightly toss.

                  Serve or chill covered in the fridge for at least an hour.


                  Tomatillo Salsa

                    Tomatillo Salsa

                    • 8-9 tomatillos, husks removed and rinsed
                    • 1-2 fresh jalapeños, seeds removed unless you want it really spicy
                    • 1 clove garlic
                    • 1 handful organic fresh cilantro
                    • 1/2 medium sweet organic onion
                    • 2 Tbsp lime juice
                    • 1 tsp sea salt (to taste)
                    • Optional: Drizzle of raw honey

                    Optional: Avocado

                    Mix cilantro, onion, jalapenos, garlic and lime juice in the Vitamin or blender.  Add Sea salt, and Tomatillos.

                    Cowboy Salsa


                      Vegetarian, Gluten Free

                      Happily serves 8-10


                      ALL ORGANIC INGREDIENTS

                      1/2 Cup Avocado oil

                      1-2 TBSP Raw Coconut sugar or Monk Fruit

                      1/3 Cup Coconut vinegar

                      1 tsp Chili powder

                      1 tsp Himalayan Sea salt

                      1 Cup black-eyed peas or Kidney beans

                      1 Cup black beans

                      1 Cup Aduki Beans

                      1 Yellow Onion

                      2 Green Onions

                      2 Garlic Cloves

                      1 diced Green bell pepper

                      1 diced Red bell pepper

                      1 diced Yellow bell pepper

                       Handful chopped cilantro

                      2 TBSP Lime juice

                      Optional: 1/4 Cup Jodi’s Salsa

                      Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

                      Combine beans, red onion, and bell peppers.  Stir in cilantro.

                      Cover and chill at least 1 hour or overnight to blend flavors.

                      Serve chilled or at room temperature.