ALL ORGANIC INGREDIENTS
1 Tbsp Avocado Oil
Zest of 1 lime
2 Tbsp coriander
1 tsp minced fresh ginger
2 Tbsp Raw honey
1/4 tsp black pepper
2 Tbsp Coconut Aminos
Mix all ingredients.
Shake before serving.
ALL ORGANIC INGREDIENTS
2 Free Range Pasture raised eggs
1 egg white
1/8 Cup melted Coconut oil
1/4Cup Coconut flour
2 scoops Bone Broth Protein Powder
Dash cinnamon
1/8 tsp Himalayan sea salt
Liquid Bone broth or water to thin (I only needed about a TBSP)
Stevia if desired sweeter
Whisk eggs and oil together thoroughly.
Stir in coconut flour, protein powder and Himalayan sea salt and allow to sit for 5 minutes
Heat coconut oil in a large skillet over medium-low heat.
Once hot, drop batter into cast iron skillet, cook until bubbles form on one side, flip and repeat.
Serve Hot
ALL ORGANIC INGREDIENTS
1/4 Cup hummus or tahini
2-4 TBSP lime or lemon juice
2 TBSP Coconut Aminos
3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
3 cloves garlic, minced (about 1 1/2 Tbsp)
Water or unsweetened nut milk to thin
Sea salt to taste
Optional: Red Pepper Flakes
Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.
Happily Serves 3-4
ALL ORGANIC INGREDIENTS
3/4 Cup Raw Cashews
5 Garlic cloves, minced
1/4 Cup water
1-2 TBSP Avocado oil
1 tsp Maple syrup
1 TBSP Lime juice
Sea salt + black pepper to taste
1 tsp Sriracha (or other hot sauce), plus more to taste
Pinch each chili powder, smoked paprika, and ground cumin
Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)
Place cashews in a bowl and cover with boiling hot water.
Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.
Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
(Nutritional yeast is optional.)
Blend on high until creamy and smooth.
Add more water if it’s too thick.
ALL ORGANIC INGREDIENTS
1/2 Cup Applesauce
3–4 Free Range eggs
1/4 Cup melted Coconut oil
1/2 Cup Coconut flour
4 scoops Bone Broth Protein Powder
1/8 tsp cinnamon
1/8 tsp Himalayan sea salt
Coconut Milk Coffee Creamer
Dairy Free, Vegan, Soy Free
Happily Serves: 4-8
ALL ORGANIC INGREDIENTS
1 Can Coconut Milk
1-2 TBSP Vanilla to taste
2 TBSP Melted Coconut oil
1 Tsp Honey OR Maple syrup OR Stevia to taste
Optional: Sea salt to taste
Add all ingredients in a blender/Vitamix and blend until well combined.
Kahlua Chocolate Fudge
Vegan, GF, Refined Sugar free
Happily serves 20
ALL ORGANIC INGREDIENTS
20 oz Lily’s chocolate chips
14 oz Can full fat coconut milk
3 TBSP Ghee (or butter) cubed at room temperature
2 TBSP Kahlua
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp Sea salt
1 tsp espresso powder or 1 TBSP cold brew
Lightly grease an 8 x 8-inch baking pan.
Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.
Vegan, Gluten Free
Happily Serves 24
ALL ORGANIC INGREDIENTS
COOKIES
1/2 Cup Vegan butter or butter
2/3 Cup Monk Fruit
1 tsp Vanilla extract
3 Tbsp Chickpea brine or flax egg, or 1 egg
3/4 tsp baking powder
1/4 tsp Himalayan Sea salt
1 2/3 Cups gluten free flour
2/3 Cup Almond flour
1/3 Cup Arrowroot
1 TBSP Almond or nut milk
FROSTING (optional)
1/2 Cup vegan butter
1 1/2 – 2 cups sifted powdered sugar
1/4 tsp vanilla extract
1-2 TBSP Almond or nut milk
Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
Add monk fruit and mix on medium speed until fluffy
Then add chickpea brine (or other egg substitute) and vanilla and mix again.
Add baking powder and sea salt and blend well
Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
Add almond milk and stir.
The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.
Let the dough rest at room temperature for 30 minutes before scooping and baking
Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
Cool on baking sheet for 10 minutes.
To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
Continue adding powdered sugar until you have spreadable frosting.
Let the dough rest at room temperature for 30 minutes before scooping and baking.
Place pitted avocado in food processor, blend well.
Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
Put in the freezer for 30 mints for a frosty treat.
Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.
Fennel Seasoned Beets
GF, Vegan, Refined Sugar free
Happily serves 2
All Organic Ingredients
1 Golden or Red fresh beet
1/2-1 TBSP ground fennel seed
Sea salt to taste
1 TBSP melted coconut oil
1-2 tsp Chinese 5 Spice season.
1/2 TBSP Balsamic Vinegar (optional)
For Sweetness: You can add 1/8-1/4 tsp maple extract and cinnamon with stevia.
Wash and Peel beets. Either spirialize, slice or cube your beets so they cook faster. Roast in Convection oven for 15 mins. Remove and add seasonings. Toss, eat either warm or cold depending on preference.
One cup is recommended due to fiber count.
Option:
Use my coconut fennel sauce over Beets to change it up. Recipe list separate.