Recipes

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Breakfast Banana Oatmeal Bars

Breakfast Oatmeal Bars

Dairy free, Gluten Free

Happily serves 24

chocolate chips coconut oil dark chocolate chips   chocolate chips  coconut oil

ALL ORGANIC INGREDIENTS

2 Medium Ripe Bananas

2 Flax eggs or egg replacer

1/2 Cup Almond Butter

2 TBSP Coconut oil (room temp)

1 tsp Vanilla Extract

3 TBSP Honey

1 1/2 Cup Gluten-free Oats

1/2 cup Oat flour (can sub Quinoa Flour)

1/2 cup Almond meal

1/2 tsp Baking powder

1/2 tsp Baking soda

1 dash Sea Salt

Optional:

3 Tbsp Raw walnuts (or 3 TBSP Raisins)

1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)

 

Preheat oven to 350 degrees

RECIPE for egg replacer: per one egg

1 TBSP Flax seed, 3 TBSP Water.  Mix and let rest for about 5 minutes.

 

Combine “egg” and mash in the bananas until well combined.

Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.

Add oats, almond meal and oat flour and mix well.

Optional to add chocolate chips and walnuts/raisins and stir until well combined.

Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan.  Cookies won’t expand much.

Bake for 15-17 minutes or until slightly golden brown.

Cool in the baking pan on a cooling rack.

Root Veggie Soup

Rutabaga Parsnip Soup

Vegan, Gluten Free

Happily serves 4

Allium

ALL ORGANIC INGREDIENTS

1 Cup Yellow Squash

2 Garlic Cloves

1 Cup Rutabaga

1 Cup Parsnip

1 Cup Turnip

1 Yellow onion

1 Can (14oz) Coconut Cream

1 Cup Vegetable or Bone broth

½ tsp Nutmeg

1 tsp Thyme

1 tsp Sea salt

½ tsp Black or White pepper

Cut garlic and let sit 5-10 mins.

Cube/dice squash, parsnip, turnip and rutabaga.

Spray with coconut oil and airfry 10-15 minutes or until desired texture.

Sauté onion and garlic until soft and caramelized.

Add the coconut cream and broth.

Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

Cashew Crusted Cabbage Steaks

Cashew Crusted Cabbage Steak

Vegan, Gluten Free

Happily serves 4

Avocado oil

ALL ORGANIC INGREDIENTS

1 Whole Purple Cabbage

ALMOND BUTTERMILK:

1 Cup Unsweetened Almond Milk

1 TBSP Lemon juice

COATING:

1 ½ Cups Raw Cashews

1 tsp Sea salt

1/4 tsp Cayenne pepper

3/4 tsp Garlic powder

1 ½ tsp Smoked Paprika

3 TBSP Arrowroot (or cornstarch)

1 TBSP Avocado oil

Optional: 1 ½ tsp Curry, turmeric or cumin powder

 

Preheat oven to 425.

Line a large baking sheet with parchment paper.

Prepare vegan buttermilk by adding almond milk and lemon juice to a shallow dish. Stir and set aside

Slice Cabbage into 1 inch “steak” rounds.

Add an inch water in a steamer basket to a large pot and bring to a low boil. Add cabbage and cover, steam for 4-5 minutes to partially cook.

This will ensure proper cooking time and help the inside by tender when the exterior is browned and crispy.  You can also air fry for 4 minutes.

Remove and set aside on a separate dish.

Prepare the cashew coating by adding cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and arrowroot starch to a food processor.

Mix until a semi-fine meal is achieved, it should be pretty fine so it can coat the cabbage.

Transfer coating to a shallow dish and set aside.

Dip the steamed cabbage in the almond buttermilk, ensuring both sides are adequately coated.

Set back on platter so excess will drip off and season both sides with sea salt.

Next, dredge the cabbage in the cashew coating until thoroughly coated, using a spoon to add more coating to any bare spots. Then transfer cabbage steaks to your prepared baking sheet

Spray avocado oil to help them crisp up.

Bake for about 15-20 minutes, or until the cabbage steak  is easily pierced with a knife and the exterior appears golden brown and crispy.

Remove from oven to cool slightly before serving.

 

Cooking tips:

Line a large baking sheet with parchment paper.

You use a cooling rack that is oven safe, place that over the parchment paper to help the cabbage crisp up more.

The cabbage underside can get a little more browned when not using a cooling rack.

Cooking the cabbage in the upper third of the oven helps prevent the bottoms from burning.

Chocolate Almond Butter Keto Cup

Chocolate Almond Butter Keto Fat Bomb

Vegan, Gluten Free

Happily serves 12

Almond butter almonds Food and drink

ALL ORGANIC INGREDIENTS

Chocolate

2 TBSP Coconut Oil

4 TBSP  Almond butter

4 TBSP Cacao Powder

1/4 tsp Vanilla

1/4 tsp Stevia

Chocolate layer

Combine all the ingredients

Stir until smooth.

Fill mini muffin cups halfway. 

Freeze for 10 minutes.

 

Almond Butter 

2 TBSP Coconut Oil

4 TBSP Almond butter

1/4 tsp Vanilla extract

1/4 tsp Stevia extract

Almond Butter Layer

Combine all ingredients from Almond butter layer. 

Stir until smooth.

Fill mini muffin cups the rest of the way.

Freeze until firm.

Stuffed Bell Peppers-EASY! Grain Free!

Stuffed Bell Peppers

Dairy Free, Gluten Free

Happily serves 2

black pepper

ALL ORGANIC INGREDIENTS

2 Green Bell Peppers

2 Chicken Sausages

1/2-1 Cup Butternut squash pasta sauce (you can use marinara)

2 TBSP Avocado Oil

1/2 Cup Dairy Free Mozzarella Cheese

1 tsp Minced Garlic

1 tsp Minced Onion

1 tsp Herb seasoning

1-2 tsp Himalayan Sea Salt

Cut Bell Pepper in half.  Remove seeds.

Dice Sausage or you use ground meat.

Mix sauce, seasons, salt and meat together.

Lay bell pepper in a stone pan and fill with sauce mixture.

Bake 10 minutes.

Add cheese and bake 5 more minutes until melted.

Garlic Sunflower Dip-Creamy Guilt free dipping!

Garlic Sunflower Dill Dip

Vegan, Gluten Free

Happily serves 10

Food and drink

ALL ORGANIC INGREDIENTS

1 ½ Cups Raw Sunflower Seeds

1/4 Cup Tahini

1/4 Cup Sunflower or Avocado oil

1 Cup Grilled Squash

1/2 Cup Jemon Juice

1/2 cup Water, depending on desired consistency

2-3 Garlic Cloves or 1 TBSP Minced garlic

1/2 Cup Fresh Dill

1 tsp Himalayan sea salt

 

Add sunflower seeds, squash, garlic, sea salt, and lemon juice to food processor and blend well.

Add tahini, mix for about 1 minute.

While your food processor is mixing, stream in your oil.

At this point, your dip will still be thick, so add water a little at a time until it’s a creamy texture.


Earth Day Celebration: Patio design ideas & plant based snacks

April 22, 2019

I have not celebrated formally before and thought it would be fitting today to show gratitude or this Marvelous Planet we live on.  I think most of us take our resources for granted as we rush day to day.

My institute instructor repeatedly tells us, Nothing in Nature hurry’s up.  We need to slow dow…breathe…meditate….love more…show more gratitude…give back and hold space during the process.

Life is Journey.  Journaling is the key to unlocking everything in that pretty little brain of yours…write it down!  Get it out!! Scream!! And then Shout for joy because you ignited the process and you are on your way!

I invited my dear friend who is a Master Gardner (I accidentally called her a General Contractor instead of a Project Manager in the video, whoops, sorry) in to help me conduct my class.  I wanted to teach plant based foods and encourage one vegan day a week to be aware of the resources we could cut by just that one meal collectively as a planet.  I decided I wanted to Spot light Jackie’s business as a Patio designer.  She is fabulous and gave some great tips and helped expand my knowledge and appreciate for her work.

I love supporting Local business so I highlighted the Transformational Healing Center I work at, Family Fusion.  I spoke about the amazing women that make us a great Support Network above the rest.  If you visit the website you can read more about the services offered there.

http://Www.familyfusionaz.com

If you contact me directly I can put you in touch with Jackie France personally if you are local.  Here are the links I spoke about, Jackie’s preference.  And make sure you check out my recipe tab for the yummy snacks we ate!


 

Dirt Cups… Avocado Cacao Mousse w/fresh mint

Dirt Cups (Avocado Mousse)

Vegan, Gluten free

Happily serves 2

 Drinks

ALL ORGANIC INGREDIENTS

1 Avocado

1/4 Cup Raw Cacao Powder

1/4 Cup Coconut milk (can sub almond or hemp milk)

1 tsp vanilla

1 TBSP Monk fruit

Optional:

Top with crushed Cookie if you are going to a kids party (adults are ok with the fresh mint sp

 

Add fresh mint leaves and top with mint

Add ingredients to the food processor.

Add more milk if you want it thinner.

Chill and enjoy.  You can put it in the freezer for a frosty type treat

Spring Fling Cream Cheese w/marinated fresh Herbs

Spring Fling Cream Cheese

Vegan, Gluten Free

Happily Serves 16

ArticlesAvocado oil

ALL ORGANIC INGREDIENTS

1 8 oz package VEGAN Cream cheese

1/2 Cup Avocado Oil

1⁄2 Cup Coconut Vinegar or apple cider vin

3 TBSP fresh parsley

2 TBSP Green Onions

2 Garlic Cloves or 1 tsp minced garlic

2 tsp Monk Fruit (or coconut sugar)

3⁄4 tsp Basil

1/8 Cup Diced Red Pepper or 1/2 tsp Crushed Red Pepper flakes

1⁄2 tsp Himalayan Sea Salt

1⁄2 tsp Ground black pepper

In a shaker bottle combine the avocado oil, coconut vinegar, red pepper, parsley, green onion, garlic, monk fruit, basil, salt and pepper.

Shake to blend and sat aside.

Pour the marinade over the cheese block, cover and refrigerate for at least 6 hours.

Option:

Cut a block of Cheddar cheese in half lengthwise.

Cut crosswise into 1/4 inch slices to form squares.

Repeat with cream cheese.

Arrange cheese squares alternately in a shallow baking dish with slices standing on edge.

Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours or overnight.

Egg facts-did you know….?

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Can we all agree our food supply is going downhill fast if we don’t take action?  Can I suggest getting to know your FARMER instead of your DOCTOR?

When you are preparing eggs this Easter Season, here are some facts to consider…Look up My JLDFIT YouTube channel and search Egg facts

 

And here is a simple recipe if you want a new twist on eggs

Green Eggs minus Ham

Dairy Free, Gluten Free,  Keto Friendly

Happily serves 3

ALL ORGANIC INGREDIENTS

6 hard boiled eggs, cooled and peeled

2 avocados

¼ Cup cilantro, finely chopped

1 TBSP green onions finely chopped

1-2 TBSP lime or lemon juice

½ tsp Himalayan Sea Salt

1 tsp Red pepper flakes

Chili powder and/or paprika

Cut eggs in half and remove yolks

Smash yolks and avocados together

Stir in cilantro, chives, lime/lemon juice, salt, and red pepper flakes

Spoon into egg white shells

Sprinkle with chili powder and/or paprika

Chill until serving