Gluten free, Vegan
Happily serves 3-4
ALL ORGANIC INGREDIENTS
1 Cup Lentils (I used red in this recipe)
2 Cups Zucchini
1/2 Yellow Onion
1/3 Cup Nutritional Yeast
1/4-1/2 Cup Almond or Coconut Milk
1 tsp Sea Salt
1 Garlic Clove
4 TBSP Avocado Oil
1 TBSP Lemon Juice
Cut garlic clove, let sit 5 minutes.
Cube and cut onion and veggies, steam 7 minutes.
Mix all ingredients in food processor and blend well.
Use a dip or sauce.
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Dairy Free, Gluten Free
Happily Serves 4
ALL ORGANIC INGREDIENTS
1 Head of Cauliflower or 2 Cups Cauliflower Rike
1 Egg or egg replacer
¾ Cup Shredded Cheddar Cheese (I used So Delicious Brand)
¼ tsp Garlic Powder
½ tsp Salt
1/8 tsp Sage
Optional:
1/8 tsp White Pepper
If you are using an egg replacer:
Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.
Grate Cauliflower or use Cauliflower rice.
Steam for 5-7 minutes or place in Airfryer for about 5 minutes.
Place in Paper Towel or Cheesecloth to Remove Excess Water
Add all Ingredients in bowl, mix well.
Spray coconut or avocado oil on a backing sheet or square bar pan.
Form into rectangle shape and place on baking sheet of choice.
Bake on 400° for about 15 minutes.
For extra crispy add to air fryer for up to 5 more minutes, or keep in oven and turn on broiler for 5 minutes.
Vegan, Gluten Free
Happily Serves 4-6
ALL ORGANIC INGREDIENTS
2 Cups Cherries (not maraschino)
1 Cup Butter Beans
2 TBSP Sunflower Oil (can Sub Coconut oil)
3 TBSP Lemon Juice
8 oz Almond Cream Cheese
1 tsp Cinnamon
1-2 tsp Sea Salt
1/4-1/2 Cup Monk Fruit
Optional:
You can add Cherry Extract if you desire a stronger cherry flavor.
Rinse beans well if you are not soaking them yourself.
Add all ingredients to food processor and blend well.
I used dairy free cream cheese, Almond cream cheese.
I used Frozen Cherries, defrosted before using. I used the juice as well.
1/2 Cup is a serving. Best if eaten for Breakfast!
Vegan, Gluten Free
Happily Serves 6
ALL ORGANIC INGREDIENTS
2 Cups Cauliflower Rice
2 TBSP Avocado Oil
1 Small Yellow Onion
1 Cup Peas and Carrots
1/4 cup Broccoli
3 TBSP Coconut Aminos
Sea Salt
Pepper
1 Garlic Clove
1 Egg
Cut/Mince Garlic, let sit 5 minutes.
Heat avocado oil in skillet on medium/high heat.
Saute onions until tender, about 5 minutes.
Add peas, carrots and broccoli, steam 3 minutes.
Add cauliflower, mix with vegetables and sauté another 2 minutes.
Add Coconut Aminos.
Slide the rice to one side of the pan and scramble the egg on the other side.
Once the egg is cooked, mix in with the rice and add additional aminos (to taste preference)
Add salt, pepper and garlic.
ALL ORGANIC INGREDIENTS
1 Cup Butter Beans
1/2 Cup Full Fat Coconut Milk
1 tsp Cinnamon
1 tsp Sea Salt
1/2 Cup Chocolate Peanut Butter
1/4 Cup Monk Fruit (or Stevia)
Rinse and drain Butter beans if you aren’t cooking them yourself.
Soak with 1 TBSP salt for 12-24 Hours. Change water after 12 hours, continue soaking. Rinse and drain. Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.
Drain off about 80% of water.
Add all ingredients to Food Processor and blend well.
You can add more Coconut Milk if you want a thinner consistency.
*Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored
Vegan, Gluten Free
Happily Serves 12
ALL ORGANIC INGREDIENTS
2 Cups Raw Cashews
3 TBSP Lemon Juice
1/2 Cup Nutritional Yeast
4 Cups Water, divided
1 tsp Garlic
1/2 tsp Smoked Paprika
1 tsp Onion Powder
1/2 tsp Chili or Chipotle powder
2 tsp Himalayan Sea salt
Optional:
1 tsp Sriracha or Chili Sauce
Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10-15 minutes. Drain.
Blend: In a blender (high powered preferred, a food processor will also work), add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt.
Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.
Add salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin
Vegan, Gluten Free
Happily serves 1
ALL ORGANIC INGREDIENTS
1 Cup unsweetened Vanilla Almond or Coconut Milk
1 TBSP Raw Cacao
1 tsp Maple Extract
1 TBSP Monk Fruit or stevia
2 TBSP Chia Seeds
Optional: Top with Mint leaves just before serving
Add all ingredients to a mason jar, let chill (gel) isn’t he fridge overnight preferably.
Gluten Free
Happily serves 16
1 Boneless beef chuck roast (about 4 pounds)
3 TBSP Coconut oil, divided
2 Yellow Onions, chopped
1 Cup Ketchup
1 Cup Beef (Bone) broth
2/3 Cup Chili Sauce
1/4 Cup Apple Cider Vinegar
1/4 Cup Coconut Brown Sugar or Monk Fruit
3 TBSP Worcestershire Sauce
2 TBSP Mustard
2 TBSP Molasses
2 TBSP Lemon Juice
1 tsp Sea salt
1/4 tsp Cayenne Pepper
1/8 tsp Pepper
Optional: 1 TBSP Liquid Smoke
Chop onions.
In a Dutch oven, brown roast on all sides in 1 TBSP Coconut oil.
In a large saucepan, saute onions in 2 TBSP coconut oil until tender.
Add remaining ingredients, bring to a boil.
Reduce heat; simmer, uncovered, for about 15 minutes, stirring occasionally.
Pour over roast.
Cover and bake at 325° for 2 hours.
Turn the roast and bake for 2 more hours or until meat is very tender.
Remove roast; shred with a fork and return to sauce.
Yet another Fabulous recipe from the fam! Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it. I love watching kids’ eyes roll back as they take in the flavors. She makes it special for her husband every year, I absolutely love that! So, wanted to pass along her tradition.
#madewithlove
1/4 Cup Powdered Sugar (to sprinkle on towel)
3/4 Cup all-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Cinnamon
1/2 tsp Ground cloves
1/4 tsp Sea Salt
3 Eggs
1 Cup Sugar
2/3 Cup Pumpkin
PREHEAT oven to 375°
Grease 15 x 10-inch pan; line with wax paper.
Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl.
Beat 3 eggs and 1 cup sugar in large mixer bowl until thick.
Beat in 2/3 Cup pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan.
BAKE for 13-15 minutes or until top of cake springs back when touched.
(If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper.
Roll up cake and towel together, starting with narrow end.
Cool on wire rack.
8 oz Cream Cheese, room temp
1 Cup powdered sugar
6 TBSP Butter, room temp
1 tsp Vanilla extract
Powdered sugar to dust on finished roll
BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth.
Carefully unroll cake.
Spread cream cheese mixture over cake.
Re-roll cake.
Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
(Adapted from Lynsey Lee)
So, here is the “Jodi” version of my family favorite butter cookie. My sister says its the butter, not sugar cookies. Whatever it is, it is one of my fondest recipes from my mom. I swear you can taste the love she put in it. She was in the kitchen for days…I didn’t understand it all, but now I do. I love bringing smiles to my family and friends faces, makes my heart sing!
#madewithlove
Gluten free, Dairy free
Happily makes 24 cookies
1 Cup Butter or Coconut Cream
2/3 Cup Monk Fruit
1 TBSP Gelatin
2 1/2 Cups Gluten free flour (I used Quinoa Flour)
1/2 Sea salt
1 tsp Vanilla
2 Cups Powdered Sugar
1 tsp Vanilla
2 TBSP Butter
About 1/4 cup Almond or coconut Milk
Cream butter and sugar together.
Beat in gelatin.
Combine Flour, Sea salt, vanilla.
Mix all ingredients together and chill dough.
Keep half the dough in the fridge, work with half the dough at a time.
Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes.
Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.
Slowly add milk until desired thickness for spreading and decorating.
Don’t check before 8 minutes, don’t wait for the cookie to Brown.
Completely Cool before frosting.
Frost and then it’s best eaten frozen.