Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Butter beans
1 Cup Roasted White Carrots
1/2 Cup Coconut Milk
1/4 Cup Sunflower oil
1/4 Cup Sunflower Seeds
2 tsp Sea Salt
1/8 Cup Lemon Juice
Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.
Place carrots in the food processor with oil and milk. Blend well
Add beans, lemon juice and salt. Blend well.
Add Sunflower seeds, blend until desired texture achieved.
Vegan, Gluten Free
Happily serves 16 (2 TBSP is a serving)
ALL ORGANIC INGREDIENTS
1 Cup Purple and/or Orange Carrots
1 Cup Macadamia nuts
3/4 Cup Pumpkin Seeds
1/4 Cut MTC oil
1 tsp Cinnamon or pumpkin spice
1 tsp Sea Salt
Optional:
1 TBSP Monk Fruit or stevia
Cop and dice carrots, cook/steam for 7 minutes.
Blend Macadamia nuts and pumpkin seeds in the flood processor.
Add all the ingredients in with the nuts, pulse together.
Blend to desired consistency.
The more you blend, it will become “butter like”.
To add variety, you can add 2 cups of butter beans to make a hummus.
Vegan, Gluten Free, Grain free
Happily serves 4
ALL ORGANIC INGREDIENTS
1 Cup Yellow and/or white carrots
1 Cup Macadamia nuts
1/2 Cup MTC oil
1 tsp Pumpkin pie spice
1 tsp Sea Salt
Optional:
1 TBSP Monk Fruit
Blend Macadamia nuts in the flood processor.
Chop and dice carrots, cook/steam for 7 minutes.
Add all the ingredients in with the nuts, pulse together.
Blend to desired consistency. The more you blend, it will become “butter like”.
Vegan, Gluten Free
Happily Serves 4
ALL ORGANIC INGREDIENTS
1 Cup cooked Quinoa
1 Jalapeño
1/4 Cup Red Onion
Handful Cilantro
1 Cup Black Beans
1 Garlic Clove
1 Avocado
Soak and Cook beans or rinse well if you are using them from a can.
Cook Quinoa according to desired texture. You can cook with bone broth to up the nutrients.
Cut Garlic and let sit 5-10 minutes.
Thinly slice red onion.
Dice/chop cilantro.
Mix all ingredients, add the avocado in when you are ready to eat.
Cilantro Lemon Vinaigrette
1/3 Cup Avocado Oil
1/4 Cup Lemon Juice
2 TBSP Water
2 tsp Garlic
1/4 tsp Sea Salt
2 TBSP Coconut or Champagne Vinegar
1 tsp Honey
Add all ingredients to a Vitamix or Bullet, blend well and store in fridge.
Chocolate Hemp Bites
Vegan, Gluten free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 Cup Dates
1 Cup Sprouted Pumpkin seeds
3 TBSP Cacao powder
3 TBSP Hemp seeds
1/4 tsp Himalayan Sea salt
1.5 TBSP Sunflower butter (or sub any other nut butter)
1/2 TBSP Coconut oil
Optional:
1 tsp Stevia or monk fruit
Soak the dates in water, about 1-4 hours. Remove the pits.
Store coconut oil at room temperature.
Mix dates in a food processor until a ball forms. Remove and set aside.
Add pumpkin seeds to the food processor, pulse into a fine meal.
Add cacao, hemp seeds and sea salt.
Pulse a few more times to combine. (Don’t overmix or it will turn into butter.)
Add the dates back in.
Add the sunflower butter and melted coconut oil, mix/pulse to combine.
It should be a dough-like mixture.
If it’s too wet, add a little more cacao powder or hemp seeds.
Optional to refrigerate for 10 minutes, or spoon out and form into balls.
Press into a mini muffin tin for easy portion control.
Dairy free, Gluten Free
Happily serves 24
2 Medium Ripe Bananas
2 Flax eggs or egg replacer
1/2 Cup Almond Butter
2 TBSP Coconut oil (room temp)
1 tsp Vanilla Extract
3 TBSP Honey
1 1/2 Cup Gluten-free Oats
1/2 cup Oat flour (can sub Quinoa Flour)
1/2 cup Almond meal
1/2 tsp Baking powder
1/2 tsp Baking soda
1 dash Sea Salt
Optional:
3 Tbsp Raw walnuts (or 3 TBSP Raisins)
1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)
Preheat oven to 350 degrees
RECIPE for egg replacer: per one egg
1 TBSP Flax seed, 3 TBSP Water. Mix and let rest for about 5 minutes.
Combine “egg” and mash in the bananas until well combined.
Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.
Add oats, almond meal and oat flour and mix well.
Optional to add chocolate chips and walnuts/raisins and stir until well combined.
Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan. Cookies won’t expand much.
Bake for 15-17 minutes or until slightly golden brown.
Cool in the baking pan on a cooling rack.
Rutabaga Parsnip Soup
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
1 Cup Yellow Squash
2 Garlic Cloves
1 Cup Rutabaga
1 Cup Parsnip
1 Cup Turnip
1 Yellow onion
1 Can (14oz) Coconut Cream
1 Cup Vegetable or Bone broth
½ tsp Nutmeg
1 tsp Thyme
1 tsp Sea salt
½ tsp Black or White pepper
Cut garlic and let sit 5-10 mins.
Cube/dice squash, parsnip, turnip and rutabaga.
Spray with coconut oil and airfry 10-15 minutes or until desired texture.
Sauté onion and garlic until soft and caramelized.
Shake the coconut cream before opening, then add the coconut cream and broth.
Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.
Vegan, Gluten Free
Happily serves 4
1 Whole Purple Cabbage
ALMOND BUTTERMILK:
1 Cup Almond Milk
1 TBSP Lemon juice or coconut vinegar
CRUST:
1 Cup Cashews
1 tsp Sea Salt
1/4 tsp Cayenne pepper
3/4 tsp Garlic powder
1 tsp Smoked Paprika
Optional: 1 tsp Curry or turmeric powder
First mix almond milk and lemon juice and set aside.
Cut cabbage into 1 inch rounds and air fry for 4-5 minutes.
Chop cashews. Add salt, cayenne pepper, garlic powder, curry powder, paprika to the food processor.
Mix until semi-fine.
Dip both sides of the cabbage in the almond buttermilk.
Sprinkle the nut mix and spray avocado oil to help them crisp up.
Air fry about 5 minutes.
Vegan, Gluten Free
Happily serves 12
2 TBSP Coconut Oil
4 TBSP Almond butter
4 TBSP Cacao Powder
1/4 tsp Vanilla
1/4 tsp Stevia
Combine all the ingredients
Stir until smooth.
Fill mini muffin cups halfway.
Freeze for 10 minutes.
2 TBSP Coconut Oil
4 TBSP Almond butter
1/4 tsp Vanilla extract
1/4 tsp Stevia extract
Combine all ingredients from Almond butter layer.
Stir until smooth.
Fill mini muffin cups the rest of the way.
Freeze until firm.
Dairy Free, Gluten Free
Happily serves 2
2 Green Bell Peppers
2 Chicken Sausages
1/2-1 Cup Butternut squash pasta sauce (you can use marinara)
2 TBSP Avocado Oil
1/2 Cup Dairy Free Mozzarella Cheese
1 tsp Minced Garlic
1 tsp Minced Onion
1 tsp Herb seasoning
1-2 tsp Himalayan Sea Salt
Cut Bell Pepper in half. Remove seeds.
Dice Sausage or you use ground meat.
Mix sauce, seasons, salt and meat together.
Lay bell pepper in a stone pan and fill with sauce mixture.
Bake 10 minutes.
Add cheese and bake 5 more minutes until melted.