Vegan, Gluten Free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 Cup Sauerkraut, plus juice if desired
1 Cup Dill Pickles, save juice
1/3 Red onion
1/4 Cup Avocado Oil
1/4 Cup Balsamic Vinegar
1/4 Cup Coconut Aminos
2 TBSP Lime juice
Chop or dice onions and pickles. (You can use dill relish)
Combine all ingredients.
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.
Gluten free, Vegan
Happily serves 3-4
ALL ORGANIC INGREDIENTS
1 Cup Lentils (I used red in this recipe)
2 Cups Zucchini
1/2 Yellow Onion
1/3 Cup Nutritional Yeast
1/4-1/2 Cup Almond or Coconut Milk
1 tsp Sea Salt
1 Garlic Clove
4 TBSP Avocado Oil
1 TBSP Lemon Juice
Cut garlic clove, let sit 5 minutes.
Cube and cut onion and veggies, steam 7 minutes.
Mix all ingredients in food processor and blend well.
Use a dip or sauce.
C
Dairy Free, Gluten Free
Happily Serves 4
ALL ORGANIC INGREDIENTS
1 Head of Cauliflower or 2 Cups Cauliflower Rike
1 Egg or egg replacer
¾ Cup Shredded Cheddar Cheese (I used So Delicious Brand)
¼ tsp Garlic Powder
½ tsp Salt
1/8 tsp Sage
Optional:
1/8 tsp White Pepper
If you are using an egg replacer:
Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.
Grate Cauliflower or use Cauliflower rice.
Steam for 5-7 minutes or place in Airfryer for about 5 minutes.
Place in Paper Towel or Cheesecloth to Remove Excess Water
Add all Ingredients in bowl, mix well.
Spray coconut or avocado oil on a backing sheet or square bar pan.
Form into rectangle shape and place on baking sheet of choice.
Bake on 400° for about 15 minutes.
For extra crispy add to air fryer for up to 5 more minutes, or keep in oven and turn on broiler for 5 minutes.
Vegan, Gluten Free
Happily Serves 4-6
ALL ORGANIC INGREDIENTS
2 Cups Cherries (not maraschino)
1 Cup Butter Beans
2 TBSP Sunflower Oil (can Sub Coconut oil)
3 TBSP Lemon Juice
8 oz Almond Cream Cheese
1 tsp Cinnamon
1-2 tsp Sea Salt
1/4-1/2 Cup Monk Fruit
Optional:
You can add Cherry Extract if you desire a stronger cherry flavor.
Rinse beans well if you are not soaking them yourself.
Add all ingredients to food processor and blend well.
I used dairy free cream cheese, Almond cream cheese.
I used Frozen Cherries, defrosted before using. I used the juice as well.
1/2 Cup is a serving. Best if eaten for Breakfast!
Vegan, Gluten Free
Happily Serves 6
ALL ORGANIC INGREDIENTS
2 Cups Cauliflower Rice
2 TBSP Avocado Oil
1 Small Yellow Onion
1 Cup Peas and Carrots
1/4 cup Broccoli
3 TBSP Coconut Aminos
Sea Salt
Pepper
1 Garlic Clove
1 Egg
Cut/Mince Garlic, let sit 5 minutes.
Heat avocado oil in skillet on medium/high heat.
Saute onions until tender, about 5 minutes.
Add peas, carrots and broccoli, steam 3 minutes.
Add cauliflower, mix with vegetables and sauté another 2 minutes.
Add Coconut Aminos.
Slide the rice to one side of the pan and scramble the egg on the other side.
Once the egg is cooked, mix in with the rice and add additional aminos (to taste preference)
Add salt, pepper and garlic.
Vegan, Gluten Free
Happily Serves 12
ALL ORGANIC INGREDIENTS
2 Cups Raw Cashews
3 TBSP Lemon Juice
1/2 Cup Nutritional Yeast
4 Cups Water, divided
1 tsp Garlic
1/2 tsp Smoked Paprika
1 tsp Onion Powder
1/2 tsp Chili or Chipotle powder
2 tsp Himalayan Sea salt
Optional:
1 tsp Sriracha or Chili Sauce
Soak the cashews: You can either do a quick soak, or soak the cashews for several hours or overnight. To quick soak, simply boil water in a tea kettle or on the stovetop, cover the cashews with the boiling water and set aside for 10-15 minutes. Drain.
Blend: In a blender (high powered preferred, a food processor will also work), add the cashews, lemon juice, 3 cups of the water, nutritional yeast, smoked paprika, garlic powder, onion powder, chili powder, and the salt.
Warm: In a medium saucepan, add the cheese sauce from the blender. Using a whisk, warm over medium heat, whisking constantly, until it begins to bubble and thicken. Add the last cup of water, depending on how thick or thin you want the sauce to be.
Add salt to taste, and Sriracha if using, depending on your spice preference. If the cheese sauce sits for a while, or you refrigerate the leftovers, it will thicken. Simply warm it again on the stove, adding water as needed to thin
(Adapted from Lynsey Lee)
So, here is the “Jodi” version of my family favorite butter cookie. My sister says its the butter, not sugar cookies. Whatever it is, it is one of my fondest recipes from my mom. I swear you can taste the love she put in it. She was in the kitchen for days…I didn’t understand it all, but now I do. I love bringing smiles to my family and friends faces, makes my heart sing!
#madewithlove
Gluten free, Dairy free
Happily makes 24 cookies
1 Cup Butter or Coconut Cream
2/3 Cup Monk Fruit
1 TBSP Gelatin
2 1/2 Cups Gluten free flour (I used Quinoa Flour)
1/2 Sea salt
1 tsp Vanilla
2 Cups Powdered Sugar
1 tsp Vanilla
2 TBSP Butter
About 1/4 cup Almond or coconut Milk
Cream butter and sugar together.
Beat in gelatin.
Combine Flour, Sea salt, vanilla.
Mix all ingredients together and chill dough.
Keep half the dough in the fridge, work with half the dough at a time.
Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes.
Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.
Slowly add milk until desired thickness for spreading and decorating.
Don’t check before 8 minutes, don’t wait for the cookie to Brown.
Completely Cool before frosting.
Frost and then it’s best eaten frozen.
(Organical creator: Terry Lynn)
Makes 4 dozen
3 1/2 cups Flour
1 Cup Butter
2 Cups Sugar
2 Eggs
4 oz Dark Chocolate
2/3 Cup Buttermilk
2 tsp Vanilla
1 tsp Baking Soda
1 tsp Sea salt
2 Cups Drained Cherries
Use room temp Butter.
Mix Wet ingredients.
Melt Chocolate.
Add Dry ingredients.
Add Cherries.
Refrigerate Dough
Bake 8-10 min on 350
I am taking family favorite recipes and developing a new version for the allergy challenged 🤪 I love the Smells and Tastes of Christmas but cannot indulge in the treats without consequences. So, I posted my version previously, but I wanted to give credit to my mother.
Hopefully you can look at both recipes and see where you can substitute ingredients to adapt to your families needs.
ENJOY!
(Adapted from Terry Lynn’s Recipe)
Gluten Free, Vegan
Makes 2 dozen
So, I decided that I wanted to enjoy the holidays without a stomachache this year. I want all the sights, sounds, lights and TASTES that remind me of Christmas and family. I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years. I wanted to write down all the originals and also make a “new recipe” for the current times. SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”. So, here is my first recipe that I adapted from one of my mom’s recipes. I will also post the originals so you can learn how to make substitutions with your family favorites.
1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)
1 Stick Butter (8oz)
1 Cup Monk Fruit (can use coconut sugar)
1 TBSP Gelatin
1/4 Cup Raw Cacao
1/4 Cup Coconut Cream
1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar
1 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Sea salt
1 Cup Drained Cherries
Make “Buttermilk”.
Drain Cherries.
Mix Wet ingredients.
Melt Cacao with Coconut Cream, then mix in room temp Butter.
Add Dry ingredients.
Add Cherries.
Refrigerate Dough
Bake 8-10 min on 350
Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar
(can sub apple cider vinegar )
For this first round, I left out the cherries so I could make a crust instead. The last creamy batter picture I added the cherries and made them into cookies.
Vegan, Gluten Free
Happily Serves 18
4 Cups Pumpkin
32 oz Bone Broth
1 Zucchini
1 Yellow Winter Squash
1 Cup Butternut Squash
1 Cup Almond Milk
2 TBSP Lemon Juice
6 TBSP Avocado Oil
1 TBSP Sea Salt
1 Garlic Clove or 1TBSP Minced Garlic
1 Small Yellow Onion
Handful Parsley
1/2 TBSP Cumin
1 tsp All spice
Cut/Mince garlic, let sit 5 minutes.
Chop/cut all veggies to bite size or smaller pieces.
Add all ingredients to crock pot, stir to combine.
Cook on Low for about 2-3 hours or high about 1-2 hours.
Tip: opening the lid adds to cook time, try to avoid checking it.