Vegan, Keto, Gluten Free
Happily Serves 8
2 Zucchini
2 Garlic Cloves
½ Cup of Avocado Oil
½ Cup of Pumpkin or Sunflower seeds
2 TBSP Himalayan Sea Salt
Cut or press Garlic, let sit 5 minutes
Chop Zucchini, Quick steam 5 minutes.
Combine all ingredients and Blend until smooth.
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.
Vegan, Paleo, Gluten Free, Keto Friendly
Happily serves 4
1 Eggplant
2 Green onions
1 TBSP Capers
1 Garlic Clove
1 Jalapeño
2 TBSP Lemon Juice
4 TBSP Avocado Oil
Sea Salt
Roast Eggplant in strips about 10-15 minutes on 350 in convection oven or air fryer.
Wash and chop veggies.
Add All ingredients to food processor, blend well.
Dairy Free, Vegan Option, Gluten Free
Happily serves 8
1 Cup Unsweetened Coconut flakes
3/4 Cup Almond Flour
1 Egg or chia/flax egg substitute
4 TBSP Coconut oil
1/4 Cup coconut sugar or 1/4 Cup monk fruit
1/3 Cup Sunflower butter
1 tsp Cinnamon
1 Dash Nutmeg
1 Dash Ginger
1/4 tsp Sea Salt
Optional: Chocolate Dip or Spread
1/4 Cup dark cocoa chocolate, melted
3 tsp Unsweetened coconut
1 tsp Coconut Oil
Optional: 3-5 Stevia Drops
Add all ingredients in a food processor. Process until the ingredient come crumble together.
Form a balls in a mini muffin tin or spread in a baking dish and refrigerate 15-20 minutes.
Bake on 350 for 10 minutes or until the sides are golden brown. IF you use the chia/flax substitute you can eat this raw without baking.
Cool on the cookie sheet for 20 minutes.
You can drizzle chocolate sauce on top for a layer or dip if you are making cookies.
Gluten Free, Dairy Free
Happily Serves 1
1 Chicken Sausage
1 Portobello Mushroom
1 Jalapeño
1 Bell Pepper or 3 mini tri color sweet peppers
1/2 Zucchini
Handful Cilantro
1/8 Cup Parsley
1 Garlic Clove
1 Green Onion
Himalayan Sea Salt
1 TBSP Ginger Lime Coconut Aminos
1 TBSP Avocado Oil
Optional: Coconut Cheese (SO Delicious Brand)
Wash Mushroom well, remove stem.
Dice or press Garlic, let sit 5 minutes.
Chop cilantro, parsley, peppers, zucchini, and green onion.
Air fry chicken sausage (or bake/grill) for about 5 minutes.
Mix all ingredients together and fill Portobello mushroom.
Bake 10 minutes or Airfry 5 mins. Add chicken and cheese and bake 2-3 minutes more or until Cheese is melted.
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.
Gluten free
Happily serves 1
1 Acorn squash
1 Chicken sausage
1 Zucchini
1 Green onion
1/8 Cup Parsley
1/8 Cup Yellow Sweet Onion
Sea Salt
Optional: Top with Vegan Cheese
Wash Squash well. Cut Acorn Squash in half, scoop out seeds.
Spray with Coconut or avocado oil, place in air fryer or oven for about 15 minutes while you prep other food.
Cut Chicken Sausage in half, cook for 5 mins in Air fryer, then remove from heat.
Cut/chop zucchini, onions and parsley.
Mix all ingredients together and fill acorn squash and bake or air fry for about 10 minutes. Salt when done.
Optional: Top with Cheese the last few minutes of baking.
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.