Cabbage Avocado Broccoli Salad

Gluten Free, Vegan

Happily Serves 4-6

ALL ORGANIC INGREDIENTS 

1-2 Avocado

1/2 Red Cabbage

2 Cups Broccoli 

1/4 Red Onion

1/4 Sweet Yellow Onion

1/4 Pumpkin Seeds

1/4 Avocado Oil

1/8 Cup Lemon Juice 

1 TBSP Apple Cider Vinegar (or Sub coconut vinegar or red wine vinegar)

1 TBSP Monk Fruit (can sub coconut sugar)

1/4 tsp Sea Salt

Optional: Fresh ground pepper

Chop/dice Cabbage.  Cook for 8 mins, cool.

Cook broccoli 7 mins, cool.

Chop/dice onions, cook for 7 minutes.

You can cook all these together or separately.  

Whisk together the sea salt, monk fruit, avocado oil, vinegar, and lemon juice.

Toss all the ingredients together.  Slice/dice in avocado and mix well.  

Serve as a cold salad.

Vegetable Beef Soup

Gluten Free

Happily Makes 12 (one cup serving

ALL ORGANIC INGREDIENTS 

1 Pound ground beef

1 15oz Can Fire Roasted Organic Tomatoes

1 6oz Tomato Paste

4 Cups Bone Broth

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Orange Bell Pepper

1 Sweet Yellow Onion

2 tsp Roasted Garlic Powder

1 tsp Thyme

1 tsp Parsley

1 tsp Rosemary

1 tsp White Pepper

1 TBSP Himalayan Sea Salt

3 Bay Leafs

Cook Ground beef, add sea salt, pepper and roasted garlic.

Chop onion, bell peppers, add to ground while you prepare the base.

In a large stock pot, add the bone broth, fire roasted tomatoes, tomato paste.  Stir until combined. 

Add veggies, ground beef and spices to the pot.  Stir well.

Add Bay leafs.

Simmer on low for about 2 hours

Sweet Potato Pie

Happily Serves 8-12

Gluten Free, Dairy Free

ALL ORGANIC INGREDIENTS 

Crust

1 Cup soaked dates 

2 Cups Paleo Nut Flour or 2 Cups Favorite Nut flour 

1/8 tsp Himalayan Sea Salt

To make the crust

Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

4 Cups Fresh Sweet Potatoes (can sub Pumpkin)

1 Cup soaked dates

6 TBSP Coconut Cream (not coconut milk) Room Temp

1/3 Cup Maple syrup 

1/4 tsp Sea Salt

1-2 TBSP Pumpkin pie spice or cinnamon

To make the filling

Wash, peel, and dice/cube potatoes.  Cook Sweet potatoes

Add Sweet Potatoes to the food processor and blend until smooth. 

Add the other ingredients and process until smooth.  

Transfer the filling to your pie crust and let refrigerate for a few hours. 

You can top the pie with Dairy free Coconut Cool whip (SODelicious brand)

Black Bean Brownies

Vegan, Gluten Free 

Happily Serves 15 (2oz individual serving size)

ALL ORGANIC INGREDIENTS 

3 TBSP Ground Chia Seed + 6 TBSP Water (this equals 2 eggs)

2 Cups Black beans (If you are going to use canned, rinse and drain well)

3/4 Cup Cacao Powder

1/4 tsp Himalayan Sea salt

1/2 Cup Coconut Sugar or Monk Fruit 

1 tsp Vanilla Extract

1 1/2 tsp Baking powder

3 TBSP Coconut Oil

Optional:

1/4 Cup Dairy-free chocolate chips

Preheat oven to 350 degrees.

Lightly grease a mini muffin pan, or an 8×8 Bar pan.

Make Chia seed egg by combining ground chia seed and water in the food processor. You can make this in a separate small if you don’t have a food processor.  Pulse a few times and then let sit for a 2-3 minutes.

Add remaining ingredients (except chocolate chips) and puree about 3 minutes.  Scrape down sides to blend until smooth.

If the batter seems too thick, you can add a 1-2 TBSP of water, pulse again. It should not be runny, it should be slightly less thick than chocolate frosting.

Evenly fill the mini muffin tin and tap pan to remove air bubbles.

Optional: Sprinkle with chocolate chips. 

Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides. 

Remove from oven and let cool for 30 minutes before removing from pan.  Remove gently because the insides are meant to be fudgy.

Optional to have this be a NO BAKE BROWNIE.  Since there is no raw ingredients, you can individually separate portions and eat the batter plain or cook when you are ready for a hot brownie!

Roasted Pumpkin

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

2 Cups Fresh Pumpkin

2TBSP Coconut oil

2 TBSP Sunflower Butter

1 tsp Cinnamon 

1/2 tsp Maple extract

2 tsp Sunflower seeds

1 tsp Himalayan Sea Salt

Stevia to taste

Cut pumpkin, remove seeds. 

Cube and bake 20 minutes or until soft. Remove skin.

Add coconut oil, sunflower butter and spices.

Top with Sunflower seeds.

Peppermint Black Brownie Bites

Vegan, Gluten Free

Happily Serves 12

ALL ORGANIC INGREDIENTS 

2 Cups Black Beans (rinsed and drained if you are using canned)

2 TBSP Gelatin 

3 TBSP Coconut oil

3/4 Cup Raw Cocoa powder

1 1/2  tsp Baking powder

1/2 tsp Sea salt

1 tsp Vanilla 

3/4 Cup Monk Fruit

1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil

2 TBSP Finely crushed candy canes

Optional: 1/4 Cup Dairy Free Chocolate chips 

Preheat oven to 350.

Spray coconut oil on the mini muffin bar pan.

Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.

Batter should be pretty smooth.

If it appears too thick, add 1-2 TBSP almond milk and pulse again. 

It should be slightly less thick than chocolate frosting, not runny.

Add in crushed candy cane, quickly pulse.  

Add peppermint extract if you want a more intense peppermint flavor.

Stir in chocolate chips.

Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.

Remove from oven, let cool about 30 minutes before removing from pan. 

They will be fudgy, so remove gently with a butter knife.

Sprinkle with crushed candy cane.

Optional:

Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)

Carrot Cake with Vegan Cream frosting (raw-no bake)

Vegan, Gluten Free

Happily Serves 16

ALL ORGANIC INGREDIENTS 

VEGAN FROSTING 

1 1/4 Cup Cashews

1/2 Cup Coconut Cream 

2 Tbsp Lemon juice

3 Tbsp Maple syrup

1 tsp Vanilla extract

Soak the cashews in hot water for about an hour.  Drain and rinse.

In a food processor add cashews.

Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.  

Cover and refrigerate to chill.

CAKE

2 Cups finely shredded carrots

2 Cups Medjool dates 

1 Cup Walnuts

1/2 Cup Brazil nuts

1 Cup Sweetened Coconut flakes & Pumpkin Seeds

2 tsp Vanilla extract

1/8 tsp Nutmeg

¼ tsp Himalayan sea salt

1 1/4 tsp Cinnamon

1/4 tsp Ground Ginger

1/2 Cup Coconut Flour 


Soak Dates for 1-4 hours.  Remove pits.

Chop carrots and set aside.  You can cook the carrots for 7 minutes if you can’t handle as much raw food.

In a food processor, blend the dates until a ball forms. 

Remove and set aside. 

(Tip: a 7 cup processor works best.  Or cut the recipe in half when making as to not overflow the bowl.)

Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved. 

Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.

Transfer mixture to a mixing bowl. 

Add coconut flour and stir to combine.  Make sure to do this step by hand to keep the mixture light.

Once well combined, set aside.

Use coconut oil spray to Prepare a 8×8-baking dish with high edges. 

Add the cake mixture, spread and press down evenly.  Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. 

Add the frosting, tap out any air bubbles. 

Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes. 

Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.

Marinara Sauce

Gluten Free, Vegan

Happily makes 4 cups

ALL ORGANIC INGREDIENTS 

2 TBSP Avocado Oil

2 Garlic cloves 

1/2 Yellow Onion

32 ounces Tomatoes (Fired roasted preferred if not fresh)

1/2 tsp Dried oregano

1/2 tsp Dried thyme 

1 TBSP Monk fruit (can sub coconut sugar)

1 tsp Sea Salt

1/4 tsp Red pepper flakes

1/2 Cup fresh parsley 

Optional: 3-4 TBSP Tomato paste

Cut/dice garlic, let sit 5-10 minutes.

Die onion. Wash and chop parsley.  

Add avocado oil to the pan, over medium heat sauté garlic and onion for 1 minute, stirring frequently.

Then add tomatoes.  Bring to a simmer over medium heat, simmer 20 minutes.

Add oregano, thyme, monk fruit, sea salt, and red pepper flakes. 

Optional:

You an add tomato paste if the sauce is too thin for your liking

Green Bean Tomato Basil Salad

Gluten Free, Vegan

Happily serves 6

ALL ORGANIC INGREDIENTS 

2 Cups Green Beans

2 Cups Cauliflower Rice

1/2-1 Yellow onion

4 Small Peppers

3 oz Lemon Juice 

3 oz Avocado Oil

4 Heirloom Tomatoes (or roma)

Handful Basil

2 Garlic Cloves

1/4 tsp Black pepper 

3/4 tsp Sea Salt

Cut garlic, let rest at least 5 mins.

Cook the cauliflower rice in the convection oven for 8 mins.

Trim green beans and chop into bite size pieces.

Chop onion and peppers.

Add oil, onion, peppers to cast iron skillet, saute until translucent. Add chopped garlic (fresh is best)

Add green beans. Cook over low to medium heat no longer than 7 minutes. You want them still slightly crunchy, not soft.

Add all ingredients together.  

Chop basil and mix in and garnish if desire

Chocolate Sunflower bites

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

1/2 Cup Soaked Dates

1 Cup Chocolate Sunflower butter

1/4 Cup Coconut Oil

1-2 TBSP Coconut Butter

1 TBSP Gelatin or Collagen 

Place dates in a bowl of distilled water and soak for 1-4 hours.  

Drain and remove seeds.

Add dates, coconut oil, and Chocolate Sunflower butter in food processor and blend well. 

Add Collagen/gelatin.  Add another tbsp if you feel it’s too wet.

Chop/pulse in coco butter.

Scoop into mini muffin tin or small 2oz containers.  

You can store them in the fridge.  They will get soft in the heat due to the coconut oil content