Healthy with Jodi

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.

    Golden Milk: Fight Inflammation Naturally

      Golden Milk
      Dairy Free, Soy free, Gluten Free, 
      Happily serves 1


      1 Cup Almond or non dairy nut milk
      1 TBSP Coconut oil
      1 tsp Turmeric
      1/4 tsp ground ginger
      1/2 tsp ground cinnamon
      1/8 tsp white pepper (or black)

      Optional: scoop of Collagen

      Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.

      Protein Collagen Pancakes

        Protein Collagen Pancakes
        Gluten Free, Dairy free
        Happily serves 2-3


        2 Free Range Pasture raised eggs
        1 egg white
        1/8 Cup melted Coconut oil
        1/4Cup Coconut flour
        2 scoops Bone Broth Protein Powder
        Dash cinnamon
        1/8 tsp Himalayan sea salt

        Liquid Bone broth or water to thin (I only needed about a TBSP)
        Stevia if desired sweeter

        Whisk eggs and oil together thoroughly.
        Stir in coconut flour, protein powder and Himalayan sea salt and allow to sit for 5 minutes
        Heat coconut oil in a large skillet over medium-low heat.
        Once hot, drop batter into cast iron skillet, cook until bubbles form on one side, flip and repeat.
        Serve Hot

        Garlic Tahini Dressing

          Garlic Tahini Sauce
          Vegan, Gluten Free
          Happily Serves 2


          1/4 Cup hummus or tahini
          2-4 TBSP lime or lemon juice
          2 TBSP Coconut Aminos
          3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
          3 cloves garlic, minced (about 1 1/2 Tbsp)
          Water or unsweetened nut milk to thin
          Sea salt to taste
          Optional: Red Pepper Flakes

          Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.

          Bone Broth Protein Pancakes

            Bone Broth Protein Pancakes
            Paleo, Gluten Free, Dairy free
            Happily serves 2-4


            1/2 Cup Applesauce
            3–4 Free Range eggs
            1/4 Cup melted Coconut oil
            1/2 Cup Coconut flour
            4 scoops Bone Broth Protein Powder
            1/8 tsp cinnamon
            1/8 tsp Himalayan sea salt

            Read more

            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.

                Winter Squash Pancakes

                  Winter Squash Pancakes

                  Vegan, GF, Refined Sugar free
                  Happily serves 4

                  1 cup Cooked and smashed winter squash
                  1/3 cup cashew cream or vegan cream cheese
                  2 large eggs (or flax egg)
                  1/2 cup coconut yogurt
                  3/4 teaspoon sea salt
                  A dash black pepper
                  1 teaspoon baking powder
                  1 cup all-purpose GF flour
                  coconut oil for frying pan

                  TO FINISH:
                  Crispy Sage Brown Butter:
                  2 to 3 tablespoons butter
                  A pinch or two of salt
                  A few fresh sage leaves

                  In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
                  Add flour and stir until just combined. Batter will be thick.

                  Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
                  Cook until golden brown underneath, flip and cook until golden brown.
                  Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

                  To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

                  To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

                  Pumpkin Cornbread

                    PUMPKIN CORNBREAD

                    Vegan, GF, Dairy Free

                    Happily Serves 8

                    ALL ORGANIC INGREDIENTS

                    ¾ cup almond or coconut milk, room temperature

                    ¼ cup Coconut vinegar

                    1 cup cornmeal

                    1 cup GF All purpose flour (can sub quinoa flour)

                    ½ teaspoon Himalayan Sea salt

                    ½ teaspoon cinnamon

                    ½ teaspoon baking soda

                    ½ cup softened coconut oil

                    cup brown sugar, packed (can sub coconut sugar)

                    1 can pumpkin puree or 2 cups fresh pumpkin

                    Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

                    Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

                    Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

                    Whisk together coconut oil and granulated sugar until well combined.

                    Whisk in pumpkin puree.

                    Stir in almond milk/vinegar mixture.

                    Now stir in your dry ingredients.

                    Mix until just combined.

                    Don’t over mix, or you’ll end up with tough bread!

                    Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

                    Remove from the oven, let cool slightly and then serve immediately 

                    More Cornbread Recipes

                    Chocolate Quinoa Cookies Recipe

                      Chocolate Quinoa Cookies

                      Vegan, No Bake, GF

                      Happily makes 12 cookies

                      All Organic Ingredients:

                      ¼ cup coconut oil

                      ¼ cup pure maple syrup or raw honey

                      ⅓ cup Organic Cacao powder

                      ½ cup Sunflower butter (or nut/seed butter of your choice)

                      ½ cup cooked quinoa

                      1/2 cup raw Quinoa, rinsed and dried (sprouted)

                      ½ cup coconut flakes

                      Coarse sea salt


                      Line baking sheet with parchment paper.

                      In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

                      Add Sunflower seed butter and stir until smooth.

                      Remove from the heat and fold in the quinoa, and coconut flakes.

                      Divide in mini muffin tin pan.

                      Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

                      Store in the freezer for best results, but can also be stored in the fridge


                      Quinoa Cookies