Veggie Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

CRUST

1 cup Almond Flour

⅓ cup Vegan Butter

2 TBSP Cold Water

1 tsp Himalayan Sea Salt 

SPIRAL

½ Cup Pumpkin Puree

2 Eggplants

4 Carrots (Rainbow Carrots are Pretty!)

Small head of Purple Cabbage

2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

2 TBSP Avocado oil

Sea Salt & Pepper

Optional:

Balsamic Vinegar

Preheat oven to 375°. 

Spray a pie dish with coconut or avocado oil.

Crust:

Pulse flour, butter, water and salt in food processor until combined. 

Remove and use your hands to press it evenly into the bottom and sides of pie dish.

Spread pumpkin puree evenly over crust.

Slice thin strips of eggplant and carrot. 

Slice pieces of cabbage leaves to match the size of the strips.

To Spiral:

Roll strips of carrots together and place in the center of the tart. 

Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

Drizzle avocado oil over everything and sprinkle with salt and pepper.

Bake for 45 minutes. Serve Warm

Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

Carrot Squash Ginger Lime Soup

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter Or vegan butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender. I used my vitamix.

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Sweet Potato Bowls

Gluten Free, Dairy Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Sweet Potato

4 TBSP Butter or Vegan Butter

1/2 Cup Walnuts or Pecans

Dash Cinnamon

Dash Sea Salt

Monk fruit to sprinkle on top

Wash and cut sweet potato long ways.  

Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

Add Butter and tops with nuts 

White Bean Verde Chili

Dairy Free, Gluten Free

Happily serves 6-8

ALL ORGANIC INGREDIENTS 

2 Poblano peppers 

4 Cups Bone Broth

2 Cups tomatillos (outer husk removed)

2 Green onion stalks

1-2 Jalapeños

2 TBSP Avocado oil 

4 Garlic Cloves

1⁄2 Yellow Onion

2 Cups White or butter beans (rinsed + drained)

Himalayan Sea salt 

Black pepper, to taste

Handful Cilantro 

Optional:

Coconut Cheese

1 Cup Salsa

Hatch Green chili

TOPPING INGREDIENTS

Lime juice

Cubed Avocado

Cucumber Salsa 

Rinse and drain beans good if you are using canned beans.

Put whole poblano peppers, tomatillos, and jalapeños on baking stone, broil on high about 5-7 minutes.

The tomatillos will likely take longer, so remove peppers if it’s cooking uneven. Turn peppers half way through.

Add oil, garlic, and onion to a cast iron skillet.

Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes. 

Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.)

Add peppers to a vitamix with the garlic and onion. 

Purée until semi-fine consistency, a little chunky is ok.

Add mixture back to pot over medium heat. 

Add Bone broth, beans, and stir.

Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.

Grilled Fish w/Pineapple Cabbage Slaw

Gluten Free, Dairy Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

FISH Preparation:

1 Tbsp Coconut oil or Avocado oil

3/4 tsp Himalayan sea salt

1 tsp Chili or chipotle powder

PINEAPPLE SLAW

1 Cup Pineapple

1 Cup Purple Cabbage

1/4 cup Red onion

Handful Cilantro

1 TBSP Lime juice

2 tsp Sea salt

Slice fish into long strips.

Brush with Coconut or avocado oil

Season both sides with sea salt and chili powder and set aside.

Cube pineapple.  

Slice cabbage and red onion and quick steam for 7 minutes.  

Remove from heat and store in fridge for it to lose it’s heat.

Chop cilantro.

Add slaw ingredients to a medium bowl and toss to combine, set aside.

Grill fish to your liking and top with pineapple slaw in a lettuce wrap.

Broccoli Carrot Hemp Seed Salad

Gluten Free, Vegan

Happily Serves 8

ALL ORGANIC INGREDIENTS 

4 Cups Steamed Broccoli

1 Cup Rainbow Carrots

¼ Cup Red onion

¼ Cup Pumpkin Seeds 

1 TBSP Lemon juice

Dressing

1 Avocado

¼ Cup raw Honey 

1 TBSP lemon juice

2 tsp Coconut Vinegar

1 TSBP Hemp Seeds

1 TBSP water

Quick stem broccoli 5-7 minutes then chop.

Roast Carrots 7 minutes, dice or chop.

Finely chop red onion.

Smash or dice avocado.

Combine ingredients.

Whisk together all dressing ingredients. 

Pour dressing over salad and gently combine.

Can be eaten warm or cold.

Summer Sweet Pepper Quinoa Salad

Gluten Free, Vegan

Happily Serves 2

ALL ORGANIC INGREDIENTS 

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Cup Chick Peas

1/2 Cup Quinoa + (1 Cup Bone/veggie Broth to cook Quinoa)

1 Green Onion

1 Garlic Clove

1 handful Cilantro 

2 TBSP Avocado Oil

2 TBSP Lemon Juice

1-2 tsp Sea Salt

Rinse Quinoa. Cook according to Package.   I use 1:1 ratio and cook about 10 minutes so it’s not “mushy” and still has a crunchy texture.

Rinse beans if you are using canned.

Cut garlic, let sit 5-10 minutes 

Wash, cut onion, cilantro, and bell peppers.

Toss all ingredients together, eat chilled.  

Quinoa Avocado Black Bean Salad

Vegan, Gluten Free

Happily Serves 4

ALL ORGANIC INGREDIENTS 

1 Cup cooked Quinoa 

1 Jalapeño 

1/4 Cup Red Onion

Handful Cilantro 

1 Cup Black Beans

1 Garlic Clove

1 Avocado 

Soak and Cook beans or rinse well if you are using them from a can.

Cook Quinoa according to desired texture. You can cook with bone broth to up the nutrients. 

Cut Garlic and let sit 5-10 minutes.

Thinly slice red onion.

Dice/chop cilantro.

Mix all ingredients, add the avocado in when you are ready to eat.

Cilantro Lemon Vinaigrette 

1/3 Cup Avocado Oil

1/4 Cup Lemon Juice

2 TBSP Water

2 tsp Garlic 

1/4 tsp Sea Salt

2 TBSP Coconut or Champagne Vinegar 

1 tsp Honey

Add all ingredients to a Vitamix or Bullet, blend well and store in fridge.

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.