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

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

Jackfruit Tacos

Vegan, Gluten Free

Happily Serves 4

ALL ORGANIC INGREDIENTS 

1 Can Jackfruit

2 TBSP Coconut Aminos

1 TBSP Lime Juice

Drain and Rinse Jackfruit. Tear apart like a pulled pork.  Pat dry.

Heat on stope top til warm.  

Add coconut aminos and lime juice. Add taco seasoning.

Wrap in lettuce, top with cauliflower cilantro lime rice & salsa.

Homemade Taco Seasoning

4 TBSP Chipotle Powder

2 TBSP Ground Cumin

1 TBSP Paprika

1 TBSP Sea Salt

1 tsp Cilantro Flakes

1 tsp Black or White Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

Combine all ingredients and store in a sealed container.

Notes

*Use 2 TBSP per pound of ground meat for tacos.

$7 a jar. Send me a direct message, made to order fresh.

Carrot Zucchini Ginger Lime Soup

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

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Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender.  I used my vitamix. 

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Veggie Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

CRUST

1 cup Almond Flour

⅓ cup Vegan Butter

2 TBSP Cold Water

1 tsp Himalayan Sea Salt 

SPIRAL

½ Cup Pumpkin Puree

2 Eggplants

4 Carrots (Rainbow Carrots are Pretty!)

Small head of Purple Cabbage

2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

2 TBSP Avocado oil

Sea Salt & Pepper

Optional:

Balsamic Vinegar

Preheat oven to 375°. 

Spray a pie dish with coconut or avocado oil.

Crust:

Pulse flour, butter, water and salt in food processor until combined. 

Remove and use your hands to press it evenly into the bottom and sides of pie dish.

Spread pumpkin puree evenly over crust.

Slice thin strips of eggplant and carrot. 

Slice pieces of cabbage leaves to match the size of the strips.

To Spiral:

Roll strips of carrots together and place in the center of the tart. 

Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

Drizzle avocado oil over everything and sprinkle with salt and pepper.

Bake for 45 minutes. Serve Warm

Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

Carrot Squash Ginger Lime Soup

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter Or vegan butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender. I used my vitamix.

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Sweet Potato Bowls

Gluten Free, Dairy Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Sweet Potato

4 TBSP Butter or Vegan Butter

1/2 Cup Walnuts or Pecans

Dash Cinnamon

Dash Sea Salt

Monk fruit to sprinkle on top

Wash and cut sweet potato long ways.  

Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

Add Butter and tops with nuts 

White Bean Verde Chili

Dairy Free, Gluten Free

Happily serves 6-8

ALL ORGANIC INGREDIENTS 

2 Poblano peppers 

4 Cups Bone Broth

2 Cups tomatillos (outer husk removed)

2 Green onion stalks

1-2 Jalapeños

2 TBSP Avocado oil 

4 Garlic Cloves

1⁄2 Yellow Onion

2 Cups White or butter beans (rinsed + drained)

Himalayan Sea salt 

Black pepper, to taste

Handful Cilantro 

Optional:

Coconut Cheese

1 Cup Salsa

Hatch Green chili

TOPPING INGREDIENTS

Lime juice

Cubed Avocado

Cucumber Salsa 

Rinse and drain beans good if you are using canned beans.

Put whole poblano peppers, tomatillos, and jalapeños on baking stone, broil on high about 5-7 minutes.

The tomatillos will likely take longer, so remove peppers if it’s cooking uneven. Turn peppers half way through.

Add oil, garlic, and onion to a cast iron skillet.

Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes. 

Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.)

Add peppers to a vitamix with the garlic and onion. 

Purée until semi-fine consistency, a little chunky is ok.

Add mixture back to pot over medium heat. 

Add Bone broth, beans, and stir.

Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.