Pumpkin Seed & Macadamia Nut Dip

Happily serves 6

Gluten Free, Vegan

ALL ORGANIC INGREDIENTS 

1 Cup Mixed Root Veggies (beets, carrots, parsnips)

1/2 Cup Macadamia nuts

1/2 Cup Pumpkin Seeds

1/4 Cup Sunflower Oil

1 Cup Macadamia Nut Milk 

1 tsp Cinnamon

1 tsp Himalayan Sea Salt

1/8 Cup Monk Fruit 

Chop and dice veggies, steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the food processor. 

Add milk and spices, blend well.

Add remaining ingredients, blend til smooth

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.

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!)

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.  

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.

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.

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 Almond Milk

1 TBSP Lemon juice or coconut vinegar 

CRUST:

1 Cup Cashews

1 tsp Sea Salt

1/4 tsp Cayenne pepper

3/4 tsp Garlic powder

1 tsp Smoked Paprika

Optional: 1 tsp Curry or turmeric powder

First mix almond milk and lemon juice and set aside.

Cut cabbage into 1 inch rounds and air fry for 4-5 minutes.

Chop cashews. Add salt, cayenne pepper, garlic powder, curry powder, paprika to the food processor.

Mix until semi-fine.

Dip both sides of the cabbage in the almond buttermilk.

Sprinkle the nut mix and spray avocado oil to help them crisp up.

Air fry about 5 minutes.

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.