Vegan, Gluten free, Paleo
Happily serves 6-8
Half head purple cabbage
Half head green cabbage
1/2 Red onion
1/2 Yellow onion
Handful Cilantro
1 Avocado
1 Jalapeño
1/2 Cup lime juice
1/2 TBSP Himalayan sea salt
Shred Cabbage. Quick steam for about 5-8 mins leaving it crunchy still. Let Chill
Chop Cilantro. Dice/chop onions and jalapeño.
Combine all ingredients and serve as dip or fish taco filling.
Vegan, Gluten Free
Happily serves 2
1 Cup Pumpkin, fresh or canned
1/2 Cup Coconut Whip (So Delicious Brand)
1/2 tsp Cinnamon
1/2 tsp All spice
1/4 tsp Sea Salt
1 tsp Maple Extract
3-5 Drops Stevia or 1-2 TBSP Monk Fruit
Optional: 1/4 Cup Pecans or Walnuts
Mix all ingredients together and top with Pecans or Walnuts.
Gluten Free
Happily serves 1
ALL ORGANIC INGREDIENTS
2 Slices Turkey Bacon
Purple Sweet Potato
Himalayan Sea Salt
Coconut Spray
Wash and peel Sweet Potato. Thinly slice.
Spray coconut (or avocado oil) on Potatoes.
Bake potato slices on a bar pan in convection oven about 10 minutes to soften.
Lay out bacon slices, layer potatoes on top. Spray with coconut oil and sprinkle salt.
Roll up and insert toothpick. They will keep their shape better if placed in a cupcake pan.
Bake about 10 mins or until desired crispness of bacon.
Vegan, Gluten Free
Happily serves 8
8 ounces Vegan Cream Cheese
2 TBSP Avocado Oil
3 TBSP Lemon Juice
1-2 Garlic Cloves
1/2-1 Cup Hatch Green Chili, depending on desired hotness
Handful Cilantro
Himalayan Sea Salt
Minced Onion or 1 green onion stalk
Optional: 1 Jalapeño
Cut Garlic Clove, let sit 5 mins
Wash cilantro, jalapeño, & onions. Coarsely chop.
Add all ingredients to Food processor. Blend til creamy.l
Spread on Salmon or use a Veggie Dip.
Gluten Free, Grain Free, Vegan Option
Happily serves 2
ALL ORGANIC INGREDIENTS
1 Yellow Squash
1 Zucchini
2 Green Onions
Handful of Parsley
Handful of Cilantro (depending on your desired spicy)
2 Garlic Cloves
2 TBSP Sunflower Oil
Himalayan Sea Salt
Optional: 6oz Salmon or tuna fish
Cut Garlic, let sit 5 mins at least.
Slice 4 pieces of squash and 4 pieces zucchini, and Coarsely dice the rest.
Cut green onion.
Add all ingredients to food processor.
Chop/pulse together. Either keep as a veggie square or add meat.
Lay out zucchini/squash and spray with coconut oil and lightly salt.
Weave together and add half mixture in each latticed veggie.
Fold together and spray again with coconut oil.
Lay in the air fryer or pan if you don’t have a fryer. You could also grill it.
Air fry about 5 minutes, checking halfway to see if you need to turn it based on how thick your zucchini is.
Serve hot.
If you are not confident on your weaving skills 😂😂then you can slice zucchini and lay it in a bowl baking dish and top with mixture and add vegan cheese on top. Bake about 10 or until Cheese is melted or golden brown.
Gluten Free, Dairy Free, Vegan
Happily serves 24
1 Cup Soaked Almonds
1 Cup Soaked Dates
6 TBSP Avocado Oil
4 oz Vegan/dairy free cream cheese
1-2 tsp Himalayan Sea Salt
1/2 tsp cinnamon
4 TBSP Raw Cacao
2 TBSP Unsweetened Vanilla Almond Milk
1 tsp Vanilla or Maple Extract
Soak Dates in water for 1-4 hours. Remove pits
Soak Almonds 12 hours.
Add Almonds to food processor. Blend well.
Add Avocado oil, or sunflower oil and almond milk, blend well.
Add sea salt, cinnamon, vanilla or maple extract. Blend again.
Add cream cheese and cacao and dates. Blend well until smooth.
Dairy Free, Gluten Free
Happily serves 12
1 16oz Jar Chocolate Nut Butter of your choice
3/4 Cup Coconut Blonde Sugar
1 Egg
Mix all ingredients together. Top with an almond or macadamia nut
IF you decide to bake them, 350 degrees for 8 minutes.
Vegan, Gluten Free
Happily serves 10-12
ALL ORGANIC INGREDIENTS
4 oz Vegan Cream Cheese
2 TBSP Avocado Oil
1/2-1 Cup Hatch Green chili
1 tsp minced Garlic
1 tsp minced Onion
1-2 TBSP Lemon juice
1-2 tsp Himalayan Sea Salt
Optional: 1 Jalapeño
Add all ingredients to food processor and blend until well.
Serve with your favorite veggies.
Vegan, Gluten Free
Happily Serves 6-8
3 Cups Cabbage
1 Fennel bulb
2 Celery stalks
1 Beet
2 Carrots
1/2 Cup Fresh Cilantro
1/2 Cup Parsley
2 TBSP Lemon juice
1 TBSP Apple Cider or Coconut Vinegar
1/2 Cup Tahini
3 TBSP Lemon juice
1 TBSP Coconut or Apple cider vinegar
2 TBSP Freshly minced Rosemary
4 Garlic Cloves
3 TBSP Coconut Aminos
about 1/3 cup ater to thin
Himalayan Sea Salt
Wash and dice cabbage. Steam for 5-7 mins, leaving it crunchy still. Set aside in a bowl in the fridge.
Wash and dice fennel, beets, and carrots. Quick steam them for about 5 minutes on the stovetop.
Wash and dice parsley and cilantro
Add all vegetables to a large mixing bowl and add lemon juice and apple cider vinegar. Toss to combine and set aside.
To make the dressing, add all ingredients (except water) to a medium bowl and blend well. Add water until a pourable dressing is achieved.
Add dressing to the slaw and toss thoroughly.
Vegan, Gluten free
Happily serves 3
1 Package “Love Beets” or 2 cups
1 Cup Coconut Water
1/2 tsp Cinnamon
1/2 tsp Chinese 5 Spice
1/2 tsp Himalayan Sea Salt
1 tsp Maple Extract
1 tsp Liquid Stevia
1/4-1/2 Cup Lemon Juice
1-2 tsp Ground fennel seeds
3 TBSP Hemp Seeds
Grind Fennel seed in coffee or spice grinder.
Fresh squeeze lemon juice.
Add all ingredients to food processor and blend until smooth.
Add more lemon juice to add tartness or add more cinnamon and stevia for sweetness. You can add more coconut water to thin to use more like a dressing.