Sunflower Butterbean Seed Dip

Vegan, Gluten Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

2 Cups Butter beans

1 Cup Roasted White Carrots

1/2 Cup Coconut Milk

1/4 Cup Sunflower oil

1/4 Cup Sunflower Seeds

2 tsp Sea Salt

1/8 Cup Lemon Juice

Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.

Place carrots in the food processor with oil and milk. Blend well

Add beans, lemon juice and salt.  Blend well.

Add Sunflower seeds, blend until desired texture achieved.

Sweet Macadamia & Pumpkin Seed Dip

Vegan, Gluten Free 

Happily serves 16 (2 TBSP is a serving)

ALL ORGANIC INGREDIENTS 

1 Cup Purple and/or Orange Carrots

1 Cup Macadamia nuts

3/4 Cup Pumpkin Seeds

1/4 Cut MTC oil 

1 tsp Cinnamon or pumpkin spice

1 tsp Sea Salt

Optional:

1 TBSP Monk Fruit or stevia 

Cop and dice carrots, cook/steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the flood processor. 

Add all the ingredients in with the nuts, pulse together. 

Blend to desired consistency. 

The more you blend, it will become “butter like”.

To add variety, you can add 2 cups of butter beans to make a hummus.

Macadamia Nut Dip

Vegan, Gluten Free, Grain free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Cup Yellow and/or white carrots

1 Cup Macadamia nuts

1/2 Cup MTC oil

1 tsp Pumpkin pie spice

1 tsp Sea Salt

Optional:

1 TBSP Monk Fruit

Blend Macadamia nuts in the flood processor. 

Chop and dice carrots, cook/steam for 7 minutes.

Add all the ingredients in with the nuts, pulse together. 

Blend to desired consistency. The more you blend, it will become “butter like”.

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.

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.


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.

Artichoke Hummus-great idea for those low in iron

Artichoke Hummus

Vegan, Gluten Free

Happily Serves 6

Arab cuisine

ALL ORGANIC INGREDIENTS

2 Cups Garbanzo Beans

1 Cup  Artichoke Hearts (save brine)

Save 1/2 Cup of Brine from Artichokes

1 Jalapeño

Handful Parsley (about 1/4 Cup)

2 Green Onions

1 Garlic Clove or 1/2 TBSP Minced Garlic 

1 tsp Minced Onion

1 TBSP Himalayan Sea Salt

2 TBSP Avocado  Oil

2 TBSP Lemon Juice

Soak and Cook Beans. If using Cans, rinse well.

Add all ingredients to the food processor and blend until smooth. 

You can use more or less Brine depending on the consistency you want.

Gluten Free Penne Pasta made from Green Lentils-Meatless Meal Idea! High in Protein

Pasta salad

Brussel Sprout Penne Pasta
Gluten Free, Vegan
Happily Serves 2

 

ALL ORGANIC INGREDIENTS

1 Cup Brussel Sprouts
1 Cup Penne Pasta
2 TBSP Olive oil or Avocado Oil
2-3 TBSP Lemon Juice
1-2 tsp Sea Salt
1/8 Red Onion
1 Garlic Clove
1 Green Onion
1 tsp Minced Onion

Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
Air fry 7 minutes or Bake 15 minutes.
Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
Cook Red onion 5-7 minutes (this is easier on digestion)
Add all ingredients together.
You can serve warm or as a cold pasta

Chick Pea Stuffed Tomatoes


Chick Pea Stuffed Tomatoes

Vegan, Gluten Free

Happily Serves 2

Condiments

ALL ORGANIC INGREDIENTS

1 Cup Chick Peas (Garbanzo beans)

2 TBSP Vegan Mayo

1 TBSP Lemon Juice

2 tsp Dill Weed

1 tsp Sea Salt

1 tsp Garlic

1 tsp Minced Onion

1/4 Cup Celery

1/4 Cup Chopped Dill Pickles (or Relish)

(You can sub cucumber if you don’t like pickles or watching sodium)

Cut tomatoes in half.

Remove the seeds, place in a small jar.  Add Lemon juice and sea salt and crack peppers.

Chop Celery.

Mix all ingredients together, Option to Stuff Tomato or Lettuce Wrap it!