Vegan, Gluten Free
Happily serves 2
ALL ORGANIC INGREDIENTS
2 Cups Fresh Pumpkin
2TBSP Coconut oil
2 TBSP Sunflower Butter
1 tsp Cinnamon
1/2 tsp Maple extract
2 tsp Sunflower seeds
1 tsp Himalayan Sea Salt
Stevia to taste
Cut pumpkin, remove seeds.
Cube and bake 20 minutes or until soft. Remove skin.
Add coconut oil, sunflower butter and spices.
Top with Sunflower seeds.
Vegan, Gluten Free
Happily Serves 12
2 Cups Black Beans (rinsed and drained if you are using canned)
2 TBSP Gelatin
3 TBSP Coconut oil
3/4 Cup Raw Cocoa powder
1 1/2 tsp Baking powder
1/2 tsp Sea salt
1 tsp Vanilla
3/4 Cup Monk Fruit
1/4 tsp Peppermint extract or 3-4 drops Peppermint essential oil
2 TBSP Finely crushed candy canes
Optional: 1/4 Cup Dairy Free Chocolate chips
Preheat oven to 350.
Spray coconut oil on the mini muffin bar pan.
Add remaining ingredients to a food processor except the candy canes, peppermint extract and chocolate chips, and blend about 3 minutes.
Batter should be pretty smooth.
If it appears too thick, add 1-2 TBSP almond milk and pulse again.
It should be slightly less thick than chocolate frosting, not runny.
Add in crushed candy cane, quickly pulse.
Add peppermint extract if you want a more intense peppermint flavor.
Stir in chocolate chips.
Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven, let cool about 30 minutes before removing from pan.
They will be fudgy, so remove gently with a butter knife.
Sprinkle with crushed candy cane.
Optional:
Top with a spoon of coconut Cool Whip. (I used SO Delicious brand)
Vegan, Gluten Free
Happily Serves 16
ALL ORGANIC INGREDIENTS
VEGAN FROSTING
1 1/4 Cup Cashews
1/2 Cup Coconut Cream
2 Tbsp Lemon juice
3 Tbsp Maple syrup
1 tsp Vanilla extract
Soak the cashews in hot water for about an hour. Drain and rinse.
In a food processor add cashews.
Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.
Cover and refrigerate to chill.
CAKE
2 Cups finely shredded carrots
2 Cups Medjool dates
1 Cup Walnuts
1/2 Cup Brazil nuts
1 Cup Sweetened Coconut flakes & Pumpkin Seeds
2 tsp Vanilla extract
1/8 tsp Nutmeg
¼ tsp Himalayan sea salt
1 1/4 tsp Cinnamon
1/4 tsp Ground Ginger
1/2 Cup Coconut Flour
Soak Dates for 1-4 hours. Remove pits.
Chop carrots and set aside. You can cook the carrots for 7 minutes if you can’t handle as much raw food.
In a food processor, blend the dates until a ball forms.
Remove and set aside.
(Tip: a 7 cup processor works best. Or cut the recipe in half when making as to not overflow the bowl.)
Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved.
Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.
Transfer mixture to a mixing bowl.
Add coconut flour and stir to combine. Make sure to do this step by hand to keep the mixture light.
Once well combined, set aside.
Use coconut oil spray to Prepare a 8×8-baking dish with high edges.
Add the cake mixture, spread and press down evenly. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer.
Add the frosting, tap out any air bubbles.
Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes.
Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.
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
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
Vegan, Gluten Free
Happily serves 8
ALL ORGANIC INGREDIENTS
1/2 Cup Soaked Dates
1 Cup Chocolate Sunflower butter
1/4 Cup Coconut Oil
1-2 TBSP Coconut Butter
1 TBSP Gelatin or Collagen
Place dates in a bowl of distilled water and soak for 1-4 hours.
Drain and remove seeds.
Add dates, coconut oil, and Chocolate Sunflower butter in food processor and blend well.
Add Collagen/gelatin. Add another tbsp if you feel it’s too wet.
Chop/pulse in coco butter.
Scoop into mini muffin tin or small 2oz containers.
You can store them in the fridge. They will get soft in the heat due to the coconut oil content
Vegan, Gluten Free
Happily Serves 1
ALL ORGANIC INGREDIENTS
4 TBSP Chia Seeds
1 Cup Nut Milk
1/2 tsp Chai Spice Mix
1 tsp Maple Extract and 1/2 TBSP Powdered stevia
1/4 tsp Vanilla extract
1/4 Cup Raw Cacao
Add all ingredients to a mason jar and gel in the fridge.
You can heat this up for a warm pudding or dip.
Add more or less Milk to desired consistency
Chai Spice Mix
Vegan, Gluten Free
Happily serves 32
ALL ORGANIC INGREDIENTS
4 Tbsp Cinnamon
3 Tbsp Ground Ginger
4 tsp Ground Cardamom
1/2 TBSP White Pepper
3/4 tsp Nutmeg
3/4 tsp Cloves
(1/2 TBSP Allspice if you don’t have nutmeg or cloves)
Gluten Free
Happily makes 2 cups roughly.
1-2 TBSP is a serving, depending on your spice level.
ALL ORGANIC INGREDIENTS
Original recipe calls for 6 dried guajillo peppers, stemmed snd seeded.
6 dried ancho peppers, stemmed and seeded.
3 dried pasilla peppers.
6 dried chiles de arbol or other peppers of your choice.
2 TBSP tomato paste.
I used what was available to me:
3 Jalapeños
1 Serrano pepper
2 Roasted red bell peppers
2 Poblano peppers
1/4 tsp Coriander seeds or (I used ground)
1/4 tsp Cumin
1 tsp Crushed red chili flakes
6 Garlic cloves
3 TBSP Extra virgin olive oil
1/4 Cup Lemon juice
1 1/2 tsp Sea Salt
If you’re using the dried peppers place them into a large bowl and pour boiling water over them. Let them steep for 20 minutes to soften. Cut tops off, de seed, and remove skins.
I used fresh peppers and roasted them. Let them cool and deseeded and peeled the skins off of them.
In a seasoned cast iron skillet, (spray with coconut oil) dry roast the coriander, cumin and garlic cloves for about 2-3 minutes until they are fragrant. Cool and then grind them up with a mortar and pestle.
Add the jalapeños, Serano pepper, poblano pepper, and roasted red bell peppers to the food processor. Blend well.
Add the paste and the roasted seeds and blend.
Drizzle the olive oil in after it is blended.
Divide into half cup containers.
(Adapted from the Hatch Family Recipe)
Gluten Free
Happily makes 12 square bars or 1 pie
I had a client tell me his mom makes the BEST Pumpkin pie EVER! So naturally, I had to try it. But of course…make it so I could eat it as well 🤣
So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!
ALL ORGANIC INGREDIENTS
Prepare your favorite pie crust. She uses a store bough version, I wanted a dairy free, gluten free crust, so…
MINE is:
Crust:
1/2 Cup Soaked Dates
2 TBSP Coconut oil, softened.
1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.
1/8 tsp Sea Salt.
Soak the dates for 1-4 hours. Remove the pits.
Mix in the food processor until blended well.
Scoop into a pie plate or bar pan. Press the mixture together until it is uniform on the bottom of the pan. No baking required!!!
Filling:
1 large package Organic Instant Vanilla Pudding Mix.
2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).
2 tsp Pumpkin Pie Spice
Beat well together and let sit 2-3 minutes.
Stir in:
1 16oz Pumpkin Purée
Fold in:
8oz Coconut Cool Whip (SODelicious Brand)
Pour into your prepared crust. Chill for an hour at least.
Vegan, Gluten Free
Happily Serves 15
ALL ORGANIC INGREDIENTS
2 Scoops Plant based protein powder (about 1/4 cup)
1/2 Cup Almond butter or Pumpkin Spice Almond butter
1/4 Cup Hemp Seeds
1/2 Cup Shredded Coconut
1 Cup Gluten Free Oats or can sub Quinoa (that’s my preference)
1/3 Cup Raw Honey
1/2 tsp Ginger
1/2 tsp Cinnamon
2-3 TBSP water
Mix Almond butter and honey together. If your honey is not soft, heat on the stove top until blended. (Not the microwave please)
Add everything but Oats. Mix well them stir in the oats or quinoa.
Roll into balls.
If it’s too dry, add a little water at a time.
You can store in the fridge or freezer.
If you want a higher Protein snack, use quinoa instead of oats. If you have thyroid problems or trouble with digestion, oats is a grain that the body has a hard time digesting and converting into energy.