Vegan, Gluten Free
Happily Serves 4-6
ALL ORGANIC INGREDIENTS
1 Cup Pumpkin
2 Cups Garbanzo Beans
3 TBSP Coconut Oil
4 oz Vanilla Almond Milk
1/2 tsp Sea Salt
1 tsp Cinnamon
1 tsp All Spice
1 tsp Pumpkin Pie Spice
1 tsp Maple extract
1 tsp Stevia (or to taste)
Soak Garbanzo beans. If using canned, rinse well.
Add all ingredients to the Food Processor blend until smooth.
Vegan, Gluten Free
Happily serves 12
1 Cup Sunflower Nut Butter
1 Scoop Collagen
1/2 Cup Raw Cacao
1/3 Cup Coconut Oil
1 Cup Soaked Dates
Soak dates for 1-4 hours. Drain.
Add all ingredients into the food processor and blend until smooth.
If it’s too dry, add a bit more coconut oil.
Divide into mini muffin tin or spread into a bar pan and cut in squares when it’s cold.
Store in the fridge.
Kids Can Cook! EASY ideas that are “normal” foods. Good food can be healthy AND yummy!
Zucchini Spiders
(Will air fry these, kids will top with Spider olives)
1/4 Cup Marinara Sauce
1/4 Cup Coconut Cheese (Dairy Free)
6 Black olives
6-8 Zucchini slices
Slice Zucchini in rounds.
Top with a spoon of marinara, add cheese.
Airfry about 5 mins.
Add Olives on top, slice one for the “legs”
Chattering Apples
(kids will assemble these)
Organic Apples
Almond butter
Marshmallows
Slice Apples and spread 1/2 TBSP Almond butter on 2-4 pieces.
Add 5-6 marshmallows and top with another slice of apple.
Gluten Free, Vegan
Happily serves 2
1 Cup Pumpkin (or winter squash)
1 TBSP Sunflower oil
Himalayan sea salt
1/2 Cup Quinoa
A handful of parsley leaves
1 Cup Red cabbage
1 Cup Green Cabbage
1/4 Cup Red onion
2 Tbsp Walnuts
2 TBSP Sunflower oil
2 TBSP Balsamic vinegar (I use Queen Creek Olive Mill)
Dash cinnamon
1 tsp Maple syrup extract
1 tsp Stevia or Monk Fruit
Slice squash and Bake in the oven for 20 minutes, or until golden.
Cook Quinoa. (One cup broth or water to one cup Quinoa for about 10 mins)
Combine the pumpkin with the quinoa, parsley, cabbage and walnuts.
Combine all of the dressing ingredients then drizzle over the salad.
Serve while warm or cold.
Gluten Free, Vegan, Keto
Happily Serves 5 (2 per serving)
1 Cup Coconut Butter
4 TBSP Pumpkin Purée
3 TBSP Coconut Four
1/4 tsp Maple Extract
1 tsp Stevia
1 TBSP Pumpkin Pie Spice
Optional: top with a cashew
Mix all ingredients together.
Roll into balls or fill mini muffin tin about 3/4 for serving size.
Don’t sub the coconut flour, you need it for absorbing the pumpkin.
Store in fridge or freezer.
Vegan, Gluten Free
Happily serves 2
1 1/2 Cup Almond Milk
1/2 Cup Quinoa
4 TBSP Chia Seeds
1 tsp Maple Extract
1/4 tsp Almond Extract
1/4 tsp Vanilla Extract
Dash Cinnamon
Stevia to taste
Optional: Top with 1/4 Cup Walnuts in the Morning
Rinse well. Cook Quinoa. You can cook in bone broth to add more protein. (1 to 1 ratio for 10 minutes, remove from heat. Let cool)
Use Sprouted quinoa. You Can also use the raw seeds, you don’t have to cook it if short on time.
Separate all ingredients in 2 Mason Jars except Walnuts (can sub and nut here)
Shake and let sit overnight, add nuts when serving.
Gluten Free
Happily Serves 4-6
Filling
4 Cup Peaches
1/2 cup Coconut Sugar or Monk Fruit
2 tsp Cinnamon
1/3 Cup Quinoa flour
1 TBSP Cornstarch
Crumble
1 Cup Coconut Brown sugar or Monk Fruit
1 Cup Quinoa Flour
3/4 Cup Quinoa
1 1/2 tbsp Cinnamon
2/3 Cup Hemp seeds
1/2 tsp Pumpkin pie spice
1 Cup Walnuts or Pecans
3/4 Cup Butter
Preheat oven to 375F
Lightly spray a 9×13 pan with coconut oil.
Peel and slice the peaches.
Mix filling ingredients and place into baking dish.
In another bowl, mix together crumble ingredients except the butter.
Add the butter and mix with your hands or a fork, pressing the butter in to the dry mixture.
The mixture will begin to come together but still crumbly.
Add Crumble mix on top of filling mixture.
Bake about 45 minutes.
Top will be golden, fruit will be bubbling.
Dairy Free, Gluten and Grain Free
Happily serves 12 (2 mini cups)
1 Cup Sunflower Butter
2 Eggs
2 TBSP Honey or Monk Fruit
2 tsp Vanilla or Baker’s Extract
1/2 tsp Baking Powder
2 Ripe Bananas
Dash Sea Salt
OPTIONAL: 1/4 Cup Lily’s Chocolate Chips
Mix ingredients. Spray Mini muffin tin with coconut or avocado oil and bake on 375 for 8-10 mins.
Dairy Free, Gluten Free
Happily serves 1
1 Bell Pepper
1 Egg
1/2 Zucchini
1 Green Onion
Handful Cilantro
1/8 Cup Parsley
Sea Salt
Optional: Vegan Cheese (I used So Delicious coconut milk cheese)
Wash Veggies. Cut top off Bell Pepper and remove seeds.
Chop zucchini, green onion, parsley and Cilantro.
Mix all together and add egg.
Fill Bell Pepper, add to air fryer or oven.
Stir half way through. Poke to make sure the egg is cooked before topping it with cheese for the last minute or two.
Slice in half to serve.
Dairy Free, Gluten Free
Happily serves 12 (2 mini Muffins)
½ Cup Sweet Potato
1 Avocado
2 Eggs
1/4 Cup Honey
2 TBSP Coconut Oil
3 TBSP Coconut Flour
1/3 Cup Raw Cacao Powder
1 ½ tsp Baking Soda
¼ tsp Himalayan sea salt
Optional: 1/3 Cup Dairy Free Chocolate Chips
Preheat oven to 350 °
Bake or boil Sweet Potato and smash or blend well.
Spray Mini Muffin Pan with Coconut oil.
Place all of the ingredients in food processor, except for the chocolate chips.
Blend just until smooth.
Spoon into mini muffin tin.
Sprinkle tops with mini-chocolate chips.