Happily serves 6
Gluten Free, Vegan
ALL ORGANIC INGREDIENTS
1 Cup Mixed Root Veggies (beets, carrots, parsnips)
1/2 Cup Macadamia nuts
1/2 Cup Pumpkin Seeds
1/4 Cup Sunflower Oil
1 Cup Macadamia Nut Milk
1 tsp Cinnamon
1 tsp Himalayan Sea Salt
1/8 Cup Monk Fruit
Chop and dice veggies, steam for 7 minutes.
Blend Macadamia nuts and pumpkin seeds in the food processor.
Add milk and spices, blend well.
Add remaining ingredients, blend til smooth
Gluten Free, Vegan
Happily serves 6
ALL ORGANIC INGREDIENTS
1 Avocado
1 Cup Coconut milk
2 tsp Lemon juice
1 Garlic Clove
1/2 tsp Sea salt
1/2-1 tsp Chipotle powder
1/4 tsp Minced Onion
1 tsp Apple cider vinegar
1/2-1 tsp Maple Syrup
2 Tbsp fresh Dill (or 2 tsp dried)
Make your Vegan Buttermilk first:
Mix coconut milk and lemon juice and set aside.
Cut garlic, let sit 5 mins.
Add buttermilk, garlic, salt, pepper, onion powder, vinegar, maple syrup, ground chipotle chile, and dill. Blend on high until creamy.
Refrigerate for 3-4 hours to chill.
It will thicken in the refrigerator, so you can add more coconut milk or water later on to thin if needed.
Gluten Free, Vegan
Happily Serves 8
ALL ORGANIC INGREDIENTS
4 Cups Steamed Broccoli
1 Cup Rainbow Carrots
¼ Cup Red onion
¼ Cup Pumpkin Seeds
1 TBSP Lemon juice
Dressing
1 Avocado
¼ Cup raw Honey
1 TBSP lemon juice
2 tsp Coconut Vinegar
1 TSBP Hemp Seeds
1 TBSP water
Quick stem broccoli 5-7 minutes then chop.
Roast Carrots 7 minutes, dice or chop.
Finely chop red onion.
Smash or dice avocado.
Combine ingredients.
Whisk together all dressing ingredients.
Pour dressing over salad and gently combine.
Can be eaten warm or cold.
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Vegan, Gluten free
Happily serves 12
ALL ORGANIC INGREDIENTS
1/2 Cup Coconut Butter
1/2 Cup Cacao Butter
1/4 Cup Coconut Cream (canned)
1/2 tsp Matcha powder
1 tsp Vanilla
1 tsp Sea Salt
1/8-1/4 Cup Monk Fruit
Optional: topping or roll balls in one of the following
Hemp seeds
Coconut flakes
Pumpkin seeds
Vegan, Gluten Free, Grain free, Keto
Happily Serves 10
ALL ORGANIC INGREDIENTS
1/2 Cup Raw Coconut Butter
1/8 Cup Lemon Juice
1/4 Cup Butter
1/2 Cup Shredded Coconut Flakes
1/4 Cup Monk Fruit
1 tsp Sea Salt
Chop Coconut flakes in the food processor.
Add softened butter and coconut butter.
Add all ingredients and mix til dough formhttps://amzn.to/33sMbAc
Blueberry Cream Cheese
Vegan, Gluten Free
Happily serves 6
ALL ORGANIC INGREDIENTS
1 Cup Blueberries
4 oz Vegan Cream Cheese
1/4 Cup MTC oil (you can sub sunflower oil)
1 tsp Cinnamon
1/2 tsp Sea Salt
1/4 Cup Monk Fruit
Optional: 1 TBSP Lemon juice for a little tart
Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)
Add the rest of the ingredients to the food processor, blend until smooth.
Vegan, Gluten Free
Happily Serves 2
ALL ORGANIC INGREDIENTS
2 Cups Kale
2 Radishes
1 Fennel Bulb
2 Celery stalks
2 TBSP Lemon Juice
2 TBSP Avocado Oil
2 TBSP Aminos
1 tsp sea salt
Wash and cut Kale. STEAM for 1-3 minutes, depending on color. DRAIN water.
Slice Fennel bulb and cook 5-7 minutes on the cat iron skillet.
Do not over cook so your salad is still crunchy.
Thinly Slice radish and celery.
Add all ingredients and mix well.
You an eat this as a hot salad or chill it in the Fridge (I love it cold and crunchy!)
Vegan, Gluten Free
Happily Serves 6-8
ALL ORGANIC INGREDIENTS
20 oz Vanilla Coconut yogurt
1 Cup Pumpkin Purée
1/2 Cup Apricot Apple sauce
1 tsp Cinnamon
3 TBSP Chia Seed
Mix and let sit overnight for the seeds to “Gel”.
Serve as a dip or as your first meal or snack in the morning.
Optional:
Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.
Gluten Free, Vegan
Happily serves 18-36
ALL ORGANIC INGREDIENTS
Peanut butter Layer:
16 oz jar Crunchy Peanut Butter
1 Chia Egg
1/4 Cup Coconut Brown Sugar
1/2 Cup Monk Fruit
Chocolate NutButter Layer:
16 oz jar Chocolate NutButter
1 Chia Egg
1/4 Cup Coconut Brown Sugar
1/2 Cup Monk Fruit
To make an egg replacer:
1 TBSP Ground chia seed or flax seed to 3 TBSP water, mix and let sit a few minutes. If it sits too long, it will be hard to mix into the batter.
Mix the nut butter and sugar together then make the egg replacer and add it in.
This is essentially 2 batches of cookies.
You can do one or the other or combine them for a “Reece’s” Cup affect.
Make each batch separately. You can roll into balls and bake for 8 mins on 350.
I do not cook mine since there is not an egg in the recipe, you can eat these raw.
You can use individual cups as pictured or make in a mini muffin tin for portion control