Pineapple Cucumber Breakfast Salad
Vegan, Gluten Free
Happily serves 4-6
ALL ORGANIC INGREDIENTS
2 Cucumbers, peeled
1/4 Cup Coconut vinegar
1/4 Cup Coconut Sugar (or sub Stevia)
1 Red onion
1 handful cilantro
1 1/2 cups pineapple, drained
Sprialize or chop cucumbers, onion, Cilantro and pineapple.
Combine dressing and toss together.
Chimichurri
Gluten-Free, Dairy Free
Happily Serves about 12
ALL ORGANIC INGREDIENTS
3 Avocados
3 Tbsp Avocado oil
2 Serrano peppers
1/4 Cup Green onions
4 TBSP Lime juice
1 TBSP minced Garlic or 3 garlic cloves
1/4 Cup Italian parsley
1 TBSP Himalayan Sea salt
1 tsp Maple syrup extract
1 tsp Red pepper flakes
Handful cilantro
Lettuce for wraps
OPTIONAL: 1 tsp Hatch Green Chili powder
Coarsely chop veggies. Add to food processor, Process until smooth.
Optional: Thin with water until sauce is semi-thick but pourable.
Top with Sprouts and Enjoy!
Avocado Chicken Salad
Gluten Free, Paleo, Dairy free
Happily Serves 2
ALL ORGANIC INGREDIENTS
1 Cup Shredded Chicken
1 Avocado
1/2 tsp Garlic
1/2 tsp Himalayan Sea salt
1/2 tsp Pepper
1 TBSP Lime juice
1 tsp Fresh cilantro
1/2 Cup Celery
1/4 Cup Green onions
1/4 tsp Parsley
Romaine Lettuce
OPTIONAL: Dill pickles
Chop all greens and mix all ingredients together. Wrap in lettuce, add dill pickle slices or chop in the mix.
Coconut Flour Bread
Gluten Free, Refined Sugar Free
Happily serves 12
ALL ORGANIC INGREDIENTS
6 pasture raised eggs
1/2 Cup melted coconut oil or Ghee (or butter)
1-2 TBSP Raw honey
1/2 tsp Himalayan sea salt
3/4 Cup Coconut flour
Preheat oven to 350
Sift coconut flour with sea salt into medium bowl.
In small bowl, beat eggs together slightly then add to flour.
Stir in oil/butter and honey.
Pour into a small oiled loaf pan. Bake for 40 minutes.
Turn loaf out and cool completely on a rack.
Avocado Mayo
Vegan, Paleo, Gluten Free
Happily serves 4, makes about 3/4 cup
ALL ORGANIC INGREDIENTS
1 Avocado
1/4 cup lemon juice
1/4 Himalayan Sea Salt
1/4 Avocado Oil
Dash of Chili or Cayenne Pepper
Scoop out avocado flesh, add all ingredients to food processor except avocado oil. While the food processor/blender is running, add avocado oil slowly.
I added Cilantro for added spice and flavor to change it up.
Beet Jerky
Vegan, Paleo
Happily serves 3-6
ALL ORGANC INGREDIENTS
¼ Cup Vegan Worcestershire sauce
¼ Cup Coconut Aminos
1 tsp maple syrup or maple extract and 1/8 tsp stevia
½ tsp onion powder
½ tsp garlic powder
3 medium beets (about 1½ pounds), Peeled
1 tsp pepper
Himalayan Sea Salt to taste
Slice beets into ⅛-inch slices.
Combine Worcestershire, Coconut aminos, maple syrup, onion and garlic, salt and pepper in a bowl.
Add the beets and toss to coat.
Cover and refrigerate for at least 2 hours.
Preheat to 200°F, place racks on the lower third of the oven.
Line baking sheets with parchment paper.
Drain the beets. Arrange in a single layer.
Bake, rotating the pans halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, about 2.5 hours.
You can marinate the beets for up to 2 days. Store the jerky in an airtight container between sheets of parchment paper for up to 5 days.
Taco Salad
Gluten Free, Vegan
Happily serves 3-4
ALL ORGANIC INGREDIENTS
SALAD:
2-4 Zucchini
2 Cups Kidney Beans
1 Red Bell pepper
2 green onions
4 Cups Mixed Greens
1 Jalapeño
Handful Cilantro
1 avocado
1-2 TBSP lemon or lime juice
Sea salt to taste
DRESSING:
8 oz Coconut yogurt
1 cup Salsa
Sprialize Zucchini.
Soak, rinse and drain beans.
Dice Bell pepper, Cilantro and jalapeño, and Avocado.
Adding lemon juice for taste if needed.
Mix salsa and yogurt together.
Mix the veggies and Dressing and place on a bed of greens.
Sauerkraut Dill Coleslaw
Vegan, Gluten Free, Soy Free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 head Purple Cabbage, Sliced
1 Cup Sauerkraut, plus juice
1 Cup Dill Pickles, save juice
1/2 Red onion
1/2 Yellow onion
1 Tbsp minced garlic
1 tsp ginger, powdered (or Finely chopped fresh)
2 TBSP Hemp Seed oil
2 TBSP Balsamic Vinegar
2 TBSP Coconut Aminos
2 TBSP Lime juice
Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
Dice onions and pickles. (You can use dill relish)
Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.
Avocado Sweet Potatoe Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2
ALL ORGANIC INGREDIENTS
Salad
1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional
Dressing
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper
Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.
Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.
To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.
Spicy Jicama Coleslaw
Vegan, Gluten Free, Soy Free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 Jicama, shredded or sliced
1/2 head Purple Cabbage
2 Serrano or jalapeños
Handful of Cilantro, chopped
4 TBSP Lime Juice
2 TBSP Avocado Oil
2 TBSP Coconut Aminos
1 TBSP Red Pepper flakes
1 TBSP minced garlic: Optional
1 TBSP minced Onion: Optional
Chop, slice or dice Jicama after peeling or cutting off waxy skin.
Slice Purple Cabbage, quick roast it 5-7 mins according to color.
Chop peppers and add juices.
Toss and serve.