Vegan, Gluten Free
Happily Serves 4 pounds of “Meat”
ALL ORGANIC INGREDIENTS
4 TBSP Chipotle Powder
2 TBSP Ground Cumin
1 TBSP Paprika
1 TBSP Sea Salt
1 tsp Cilantro Flakes
1 tsp Black or White Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
Combine all ingredients and store in a sealed container.
Notes
*Use 2 TBSP per pound of ground meat for tacos.
Vegan, Gluten Free
Happily serves 3
ALL ORGANIC INGREDIENTS
1/4 Cup Almond Butter
1 tsp Sea Salt
2 tsp Chipotle Chili Powder
1 Garlic Clove
3 tsp Lime Juice
2 tsp Maple Syrup
4 Tbsp water (plus more as needed to thin)
Crush or mince garlic, let sit 5 minutes.
Add all ingredients except water to a bowl and stir to combine well.
Add a little water at a time into a pourable sauce, whisking as needed.
After storing in the refrigerator it gets thicker, so thin with more water as needed.
Aduki or Black Bean Brownies
Gluten Free, Dairy Free
Happily serves 24
ALL ORGANIC INGREDIENTS
1 1/2 Cups Aduki or Black beans
1/4 Cup Raw Cacao Powder
1/4 Coconut Sugar or Monk Fruit
1/4 Cup Raw Honey
1/3 Cup Coconut Oil
2 Eggs or Egg replaces
1/4 tsp Himalayan Sea Salt
1/2 tsp baking powder
1 tsp Vanilla Extract
Optional:
1/2 Cup Dairy Free Chocolate chips
Preheat Oven to 350.
Grease 8×8 pan. I use coconut oil or avocado oil spray.
Cook beans (I do it in a crock pot for 8-10 hours on low. You can also use an insta pot) or if you are using from a can, rinse and drain well.
Mix beans, coconut sugar, honey and room temp coconut oil in the food processor.
Add Cacao, sea salt, baking powder and vanilla, blend well.
Add eggs or egg replacer and blend well.
Stir in chocolate chips by hand.
Spread in your greased pan (I like my stoneware) and top with extra chips if you want.
Bake 25-30 Minutes.
Let cool. These taste great chilled as well!
Gluten Free, Vegan
Happily serves 18
ALL ORGANIC INGREDIENTS
2 Cups Oats
2 Ripe bananas
1/2 Cup Nut Butter
1 TBSP Maple Syrup
1 tsp Sea Salt
1/2 tsp Vanilla or Almond Extract
OPTIONAL
1/4 Cup Dairy Free Chocolate chips
Pre-heat oven to 350 F.
Smash bananas with a fork until they form a paste.
Add the rest of the ingredients to a bowl and mix together well.
Spoon into a mini muffin tin and bake for 15 minutes.
They should be firm and slightly brown when done
Gluten Free, Vegan
Happily serves 16
ALL ORGANIC INGREDIENTS
1 Cup Dates
1/2 Cup quinoa
1 Cup Oats
1/4 Cup Crunchy Peanut Butter
2 TBSP Coconut Oil
1 tsp Sea Salt
Soak Dates 1-4 hours. Drain Water, Remove pits.
Pulse Oats and quinoa in a food processor.
Add dates, sea salt and Peanut butter, pulse together.
Turn on and add melted Coconut oil as it is blending.
Roll into balls. Press into a mini muffin tin.
Vegan, Gluten Free
Happily Serves 12
ALL ORGANIC INGREDIENTS
2 Cups Rainbow Carrots
2 Cups Squash (yellow and/or green)
1 tsp Ginger powder
24 oz Bone, chicken or veggie broth
1 Can Coconut milk
1 Cup Coconut Cream
1/4 Cup Lime
2 TBSP Butter
2 tsp Himalayan Sea Salt
1 tsp Ground black pepper
1/4 tsp Cayenne pepper
Optional: Top with chives for garnish
Wash and chop/dice veggies. Leave skins on.
Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.
Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.
Remove form heat, blend/purée in a high powered blender. I used my vitamix.
Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.
Top with chives and serve!
Dairy Free, Gluten Free, Keto Friendly
Happily Serves 9
2 Cups Macadamia Nuts
ALL ORGANIC INGREDIENTS
1 Cups Shredded Unsweetened Coconut chips
3 TBSP Maple syrup
1 tsp Himalayan Sea salt
1/2 tsp Vanilla/chocolate extract
2TBSP Gelatin
Place Macadamia nuts in the food processor, blend.
Add coconut flakes, blend until the coconut starts clumping together.
Add maple syrup, salt, and vanilla and mix for 20 seconds.
Add gelatin and pulse several times to combine until a sticky dough has formed.
Scoop into a mini muffin tin for portion control.
Gluten free, Vegan
Happily serves 4-6
ALL ORGANIC INGREDIENTS
1 Cup Yellow Squash
1/2 Cup Tahini
1/2 Cup Hemp Seed Oil
1/4 Cup Lemon Juice
2 tsp Himalayan Sea Salt
1-2 Garlic Cloves
2 Green onion stalks
Cut Garlic, let sit 5 minutes.
Wash and cube squash. Steam 5 minutes.
Add all ingredients to food processor and blend well.
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Beets
2 Green onion stalks
Handful Cilantro
1 Jalapeño pepper
1/2 Cup Monk Fruit
1/4 tsp Cumin
2 TBSP Lime Juice
1/4 tsp Himalayan Sea Salt
Optional:
Top with 2 TBSP Hemp seed per serving
OR
1/4 Cup Walnuts per serving
Peel and cook beets. I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone. Cool unless you are adding it to soup.
Wash and cut veggies. Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.
Add remaining ingredients. Blend to desired texture.
You can use this as a side dish. Add it to yogurt or top a salad with it
Vegan, Gluten Free
Happily Serves 8
ALL ORGANIC INGREDIENTS
8oz Vegan Cream Cheese
2 Green Onion stalks
1 jalapeño
Handful of cilantro
1 Garlic Clove
2-3 tsp Himalayan Sea Salt
1-2 TBSP avocado oil (depending on your consistency desire)
1 Cup Vegan Shredded Cheese (I used the SODelicious Brand)
Optional: 1-2 tsp Dried Hatch Green Chili powder
Cut garlic, let it sit 5 mins.
Wash and and cut veggies, add to food processor, blend well.
Add Cream cheese and spices and blend well.
Add Cheese and pulse in. If you don’t want texture, blend until desired texture.
I topped it with sprouted Pecans. It will harden in your fridge.