Healthy with Jodi

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.

    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.

      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.

          Cacao Mint Mojito Mousse

            Cacao Mint Avocado Mousse
            Vegan, GF, Paleo
            Happily Serves 4-8

            All Organic Ingredients
            3 Avocados
            1/2 cup coconut Nectar
            1 Tsp vanilla extract
            1/2 Cup Coconut oil, melted
            2/3 cup fresh mint, stems off
            1/4 tsp Himalayan Sea Salt
            Lime juice to equal 3/4 cup plus zest
            Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

            Place pitted avocado in food processor, blend well.
            Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
            Put in the freezer for 30 mints for a frosty treat.

            Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.