Healthy with Jodi

Nacho Cheese

    Vegan, Gluten Free

    Happily Serves 12


    2 Cups Raw Cashews

    3 TBSP Lemon Juice 

    1/2 Cup Nutritional Yeast

    4 Cups Water, divided

    1 tsp Garlic

    1/2 tsp Smoked Paprika

    1 tsp Onion Powder

    1/2 tsp Chili or Chipotle powder

    2 tsp Himalayan Sea salt


    1 tsp Sriracha or Chili Sauce

    Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10-15 minutes. Drain.

    Blend: In a blender (high powered preferred, a food processor will also work), add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt.

    Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.

    Add salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin

    Cooking Class: Appitizers and Party Foods

      Cooking Class October 1, 2017

      Today’s menu was Appitizer Foods for football season!  How can we make better choices when we go to parties and still stay on our meal plans?  By learning healthy options and trying different combinations and adding Veggies!!!  We get increased benefits all around! Better digestion, lower calories, feeling better with more energy.  

      Gluten Free Homemade Pizza
      Brown Rice Tortilla, Organic Veggie Marinna, Vegan Cheese.  Bake at 425 in convection oven about 8 mins

      Amiee’s Gluten Free pizza cooked in Convection Oven

      Rutabaga Chips
      Coconut oil, Sea Salt, baked at 400-450 in convection Oven, about 10 minutes.

      New veggies to Try:
      Purple Carrots
      Rainbow Radishes

      New Chips to try:
      Sea Salt Farmhouse

      Sweet Carrot Dip
      Gluten Free, Refined Sugar Free
      Happily serves 2


      1 Large carrot
      1/4-1/2 cup yellow sweet onion
      2 garlic cloves
      1/2 tsp ginger powder or 1 piece fresh ginger
      1 TBSP Honey (optional: 1 TBSP Erythritol) or Stevia
      2 TBSP Coconut Cream
      Handful of Cilantro
      Himalayan Sea Salt and Pepper to taste.

      Blend all together in a food processor until smooth.
      You can garnish with Cilantro or switch up recipe by adding basil instead.

      Carrot Hummus
      Gluten Free, Vegetarian
      Happily serves 4


      2 Carrots
      2 Cups Butter bean or chickpeas
      1/4-1/2 cup yellow sweet onion
      2 garlic cloves
      2 TBSP Avocado Oil
      Handful of Cilantro
      1/2 TBSP Himalayan Sea Salt
      Pepper to taste.

      Blend all together in a food processor until smooth.
      Switch up recipe by adding sweet Purple basil instead of Cilantro.

      Quinoa Quiche

        Quinoa Quiche

        GF, Paleo

        Happily serves 2


        3/4 Cup sprouted tricolor quinoa, rinsedquinoa

        1 1/2 Cup bone broth (for cooking quinoa)

        2 free range eggs, lightly beaten

        2 Cups broccoli, finely diced

        1 Cup yellow onion, finely chopped

        1 garlic clove, minced

        1 1/2 Cup Vegan cheese

        1/2 tsp paprika

        Crushed red pepper to taste (optional)

        Preheat oven to 350, spray muffin tins with coconut oil.

        Cook quinoa according to directions, do not over cook, let cool

        Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

        Cauliflower Pizza Crust

          Cauliflower Crust Pizza



          • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
          • ¼ cup shredded Parmesan cheese, or vegan cheese
          • ¼ cup mozzarella cheese or vegan cheese
          • 1 egg or 1 flax egg
          • ¼ teaspoon salt
          • ½ teaspoon garlic powder
          • ½ teaspoon basil or rosemary
          • ½ teaspoon oregano

          Optional Toppings:

          • 1 cup Organic marinara sauce
          • 1-2 cups vegan Organic mozzarella cheese
          1. Preheat oven to 500 degrees F.
          2. Remove the stems from the cauliflower and cut into chunks, place the cauliflower into a food processor, pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
          3. Place the cauliflower in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as possible!!! Very important!
          4. Combine the cooked cauliflower, egg or flax egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
          5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. After the crust is golden remove it from the oven and add your toppings.
          6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
          7. Make sure you add love!  Slice and serve smiles!