Pineapple Cucumber Breakfast Salad
Vegan, Gluten Free
Happily serves 4-6
ALL ORGANIC INGREDIENTS
2 Cucumbers, peeled
1/4 Cup Coconut vinegar
1/4 Cup Coconut Sugar (or sub Stevia)
1 Red onion
1 handful cilantro
1 1/2 cups pineapple, drained
Sprialize or chop cucumbers, onion, Cilantro and pineapple.
Combine dressing and toss together.
Coconut Flour Bread
Gluten Free, Refined Sugar Free
Happily serves 12
ALL ORGANIC INGREDIENTS
6 pasture raised eggs
1/2 Cup melted coconut oil or Ghee (or butter)
1-2 TBSP Raw honey
1/2 tsp Himalayan sea salt
3/4 Cup Coconut flour
Preheat oven to 350
Sift coconut flour with sea salt into medium bowl.
In small bowl, beat eggs together slightly then add to flour.
Stir in oil/butter and honey.
Pour into a small oiled loaf pan. Bake for 40 minutes.
Turn loaf out and cool completely on a rack.
Avocado Sweet Potatoe Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2
ALL ORGANIC INGREDIENTS
Salad
1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional
Dressing
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper
Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.
Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.
To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.
Green Eggs minus Ham
Dairy Free, GF, Keto Friendly
Happily serves 3
ALL ORGANIC INGREDIENTS
6 hard boiled eggs, cooled and peeled
2 avocados
¼ Cup cilantro, finely chopped
1 TBSP green onions finely chopped
1-2 TBSP lime or lemon juice
½ tsp Himalayan Sea Salt
1 tsp Red pepper flakes
Chili powder and/or paprika
Cut eggs in half and remove yolks
Smash yolks and avocados together
Stir in cilantro, chives, lime juice, salt, and red pepper flakes
Spoon into egg white shells
Sprinkle with chili powder and/or paprika
Chill until serving
Collagen Vanilla Beetroot Power Shake
Vegan, Dairy Free, GF, Paleo
Happily serves 1
ALL ORGANIC INGREDIENTS
1 beet, peeled, chopped, steamed
1 cup FROZEN Blueberries or raspberries
2 cups steamed and drained spinach
1-2 TBSP lemon juice and zest
1 scoop Collagen powder
1 tsp wheatgrass powder, spirulina, or chlorella
1 tsp vanilla extract
1/2 tsp Cinnamon
1/2 cup Coconut water
Optional: Stevia
Add all Ingredients to Blender and blend til smooth.
Coconut flour cacao pancakes
GF, Dairy free
Happily serves 12 pancakes
ALL ORGANIC INGREDIENTS
1⁄3 Cup Coconut flour
5 eggs
½ Nut milk of choice
¼ Cup full fat coconut milk
¼ Cup coconut sugar or stevia
3 TBSP Raw Cacao powder
¾ tsp vanilla extract
Dash of Sea salt
Coconut oil spray for each pancake
In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil.
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.
Golden Milk
Dairy Free, Soy free, Gluten Free,
Happily serves 1
ALL ORGANIC INGREDIENTS
1 Cup Almond or non dairy nut milk
1 TBSP Coconut oil
1 tsp Turmeric
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp white pepper (or black)
Optional: scoop of Collagen
Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.
Coconut Oil Biscuits
Dairy Free, GF, Vegan
Happily serves 12
ALL ORGANIC INGREDIENTS
2 cups self-rising GF flour
1/4 cup coconut oil (solid, not melted)
3/4 cup Non Dairy Milk
Preheat oven to 425 degrees.
Add self-rising GF flour and coconut oil to a mixing bowl, use a pastry cutter or fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl.
Knead the mixture until combined, but be careful not to over-knead.
Turn the dough out onto a cutting board that has been lightly dusted with flour.
Gently roll the dough out until it reaches a 1/2-inch thickness.
Use a biscuit cutter to cut out the biscuits, and transfer to a baking sheet.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top.
Remove and serve immediately.
Gluten Free, Dairy Free
Happily serves 2
ALL ORGANIC INGREDIENTS
1/2 cup rinsed gluten free organic steel cut oats or buckwheat (can sub Quinoa)
1/2 cup almond, oat, or hemp milk
2 tbsp Nut butter of choice
1 tbsp maple syrup or honey
*If you are watching your sugar or calories, use stevia
Cinnamon to taste.
Add everything but oats to a mason jar.
Stir in oats, and cover tight.
Set in fridge, needs to sit for at least 6 hours.
Enjoy the next day. It will last up to 2 days in the fridge.
Best within first 12-24 hours
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