Blueberry Cream Cheese

Blueberry Cream Cheese

Vegan, Gluten Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

1 Cup Blueberries

4 oz Vegan Cream Cheese

1/4 Cup MTC oil (you can sub sunflower oil)

1 tsp Cinnamon 

1/2 tsp Sea Salt

1/4 Cup Monk Fruit

Optional: 1 TBSP Lemon juice for a little tart

Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)

Add the rest of the ingredients to the food processor, blend until smooth. 

Kale Fennel Salad

Vegan, Gluten Free

Happily Serves 2

ALL ORGANIC INGREDIENTS 

2 Cups Kale

2 Radishes

1 Fennel Bulb

2 Celery stalks

2 TBSP Lemon Juice 

2 TBSP Avocado Oil

2 TBSP Aminos 

1 tsp sea salt

Wash and cut Kale.  STEAM for 1-3 minutes, depending on color.  DRAIN water.

Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet. 

Do not over cook so your salad is still crunchy.

Thinly Slice radish and celery.

Add all ingredients and mix well.

You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)

Pumpkin Apple Chia Coconut Yogurt

Vegan, Gluten Free

Happily Serves 6-8

ALL ORGANIC INGREDIENTS 

20 oz Vanilla Coconut yogurt

1 Cup Pumpkin Purée

1/2 Cup Apricot Apple sauce

1 tsp Cinnamon 

3 TBSP Chia Seed

Mix and let sit overnight for the seeds to “Gel”.

Serve as a dip or as your first meal or snack in the morning.

Optional:

Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.

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”.

Chocolate Hemp Bites

Chocolate Hemp Bites

Vegan, Gluten free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 Cup Dates 

1 Cup Sprouted Pumpkin seeds

3 TBSP Cacao powder 

3 TBSP Hemp seeds 

1/4 tsp Himalayan Sea salt

1.5 TBSP Sunflower butter (or sub any other nut butter)

1/2 TBSP Coconut oil

Optional:

1 tsp Stevia or monk fruit 

Soak the dates in water, about 1-4 hours.  Remove the pits.

Store coconut oil at room temperature.

Mix dates in a food processor until a ball forms. Remove and set aside.

Add pumpkin seeds to the food processor, pulse into a fine meal. 

Add cacao, hemp seeds and sea salt. 

Pulse a few more times to combine. (Don’t overmix or it will turn into butter.)

Add the dates back in. 

Add the sunflower butter and melted coconut oil, mix/pulse to combine. 

It should be a dough-like mixture. 

If it’s too wet, add a little more cacao powder or hemp seeds.

Optional to refrigerate for 10 minutes, or spoon out and form into balls. 

Press into a mini muffin tin for easy portion control.

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.

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.