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.

    Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

      Keto Chocolate Butter Fat Bomb
      Gluten Free, Dairy Free
      Happily serves 8


      1/2 Cup Coconut Butter
      1/4 Cup Coconut Oil
      1/2 Cup Ghee
      3 TBSP Raw Cacao Powder
      2 TBSP Erythritol or 15-20 drops Stevia
      Optional: 1 tsp Vanilla extract

      Optional: 1/4 cup Paleo Nut Flour

      Put room temperature butters in the food processor, add all ingredients and blend til smooth.

      Add Nut Flour if desired for more texture.

      You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
      Refrigerate at least 30-60 mins to harden the butters.
      You can store them in the fridge or freezer.

      Nutrients: 1 ball (without nut flour)
      2.5g carbohydrate
      Net carbs: 1 (depending on your sugar choice)
      1g Protein
      Fat: 15
      About 135 calories each

      Protein Balls: Sunflower butter and Bone Broth Powder

        Sunflower Butter Protein Balls
        Gluten Free, Refined Sugar Free, Dairy Free
        Happily serves 12


        1 ½ Cups Sunflower butter or any Nut butter
        ¼ Cup raw honey (or maple syrup if Vegan)
        1 tsp vanilla extract
        ¼ tsp Himalayan sea salt
        ¼ cup Bone Broth Protein powder OR Collagen Powder
        ½ cup dark chocolate Vegan chips

        Stir sunflower butter, honey, vanilla and sea salt together.
        Add protein powder and combine thoroughly
        Optional: Stir in chocolate chips
        Form into balls, refrigerate for at least 2 hours

        To cut your sugars, You can use 1/2 tsp maple extract and stevia.

        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.

                  Pecan Hemp Coconut Bites

                    Pecan Hemp Coconut Bites

                     Vegan, GF, Paleo

                    Happily Serves 8


                    1 C pitted dates, soaked

                    1 1/2 C organic raw pecans, walnuts or almonds 

                    1/2 C Unsweetened Coconut Flakes

                    3 TBSP Hemp seeds

                    1/2 tsp Vanilla


                    Process pecans in food processor until ground. Add dates and process until mixture is sticky.

                    Add hemp seeds and coconut. Process until blended.

                    Roll into balls and refrigerate until firm, approximately one 

                    More Coconut Ball Recipes

                    Coconut Whipped Cream

                      Coconut Whipped Cream

                      Vegan, GF, Refined Sugar Free

                      Happily serves 2

                      ALL ORGANIC INGREDIENTS

                      1 Can full-fat Coconut milk

                      1 TBSP Maple syrup or Stevia

                      1 tsp vanilla

                      Allow can of coconut milk to sit in fridge overnight, untouched.

                      In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

                      Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

                      Serve immediately