Vegan, Gluten Free
Happily serves 6
1 Eggplant
4 TBSP Avocado Oil
Himalayan Sea salt
2 Cups Almond milk
3 TBSP Nutritional yeast
1 Garlic Clove
1 tsp Cumin or Curry Powder
2 tsp Chili powder
2 tsp Smoked Paprika
Optional: Red Pepper flakes
Roast Eggplant in air fryer for about 5-7 minutes.
Add All ingredients to a food processor and blend well.
Add more milk if you want it thinner.
Green chili would be also be a great add on.
Vegan, Keto, Gluten Free
Happily Serves 8
2 Zucchini
2 Garlic Cloves
½ Cup of Avocado Oil
½ Cup of Pumpkin or Sunflower seeds
2 TBSP Himalayan Sea Salt
Cut or press Garlic, let sit 5 minutes
Chop Zucchini, Quick steam 5 minutes.
Combine all ingredients and Blend until smooth.
Vegan, Paleo, Gluten Free, Keto Friendly
Happily serves 4
1 Eggplant
2 Green onions
1 TBSP Capers
1 Garlic Clove
1 Jalapeño
2 TBSP Lemon Juice
4 TBSP Avocado Oil
Sea Salt
Roast Eggplant in strips about 10-15 minutes on 350 in convection oven or air fryer.
Wash and chop veggies.
Add All ingredients to food processor, blend well.
Dairy Free, Gluten and Grain Free
Happily serves 12 (2 mini cups)
1 Cup Sunflower Butter
2 Eggs
2 TBSP Honey or Monk Fruit
2 tsp Vanilla or Baker’s Extract
1/2 tsp Baking Powder
2 Ripe Bananas
Dash Sea Salt
OPTIONAL: 1/4 Cup Lily’s Chocolate Chips
Mix ingredients. Spray Mini muffin tin with coconut or avocado oil and bake on 375 for 8-10 mins.
Dairy Free, Gluten Free
Happily serves 1
1 Bell Pepper
1 Egg
1/2 Zucchini
1 Green Onion
Handful Cilantro
1/8 Cup Parsley
Sea Salt
Optional: Vegan Cheese (I used So Delicious coconut milk cheese)
Wash Veggies. Cut top off Bell Pepper and remove seeds.
Chop zucchini, green onion, parsley and Cilantro.
Mix all together and add egg.
Fill Bell Pepper, add to air fryer or oven.
Stir half way through. Poke to make sure the egg is cooked before topping it with cheese for the last minute or two.
Slice in half to serve.
Gluten free
Happily serves 1
1 Acorn squash
1 Chicken sausage
1 Zucchini
1 Green onion
1/8 Cup Parsley
1/8 Cup Yellow Sweet Onion
Sea Salt
Optional: Top with Vegan Cheese
Wash Squash well. Cut Acorn Squash in half, scoop out seeds.
Spray with Coconut or avocado oil, place in air fryer or oven for about 15 minutes while you prep other food.
Cut Chicken Sausage in half, cook for 5 mins in Air fryer, then remove from heat.
Cut/chop zucchini, onions and parsley.
Mix all ingredients together and fill acorn squash and bake or air fry for about 10 minutes. Salt when done.
Optional: Top with Cheese the last few minutes of baking.
Dairy Free, Gluten Free
Happily serves 12 (2 mini Muffins)
½ Cup Sweet Potato
1 Avocado
2 Eggs
1/4 Cup Honey
2 TBSP Coconut Oil
3 TBSP Coconut Flour
1/3 Cup Raw Cacao Powder
1 ½ tsp Baking Soda
¼ tsp Himalayan sea salt
Optional: 1/3 Cup Dairy Free Chocolate Chips
Preheat oven to 350 °
Bake or boil Sweet Potato and smash or blend well.
Spray Mini Muffin Pan with Coconut oil.
Place all of the ingredients in food processor, except for the chocolate chips.
Blend just until smooth.
Spoon into mini muffin tin.
Sprinkle tops with mini-chocolate chips.
Vegan, Gluten Free
Happily serves 2
1 8oz Plain Coconut Yogurt (So Delicious brand)
1 Cup Pumpkin
1/2 Cup Applesauce
1/4 Cup Pecans or walnuts
1/4 tsp Cinnamon
1/4 tsp Pumpkin Pie Spice
Optional: Stevia to taste or 1 tsp Monk Fruit
Mix all ingredients together and top with pecans or walnuts.
Serve immediately, canned Pumpkin doesn’t keep very well after a day.
Dairy Free, Gluten Free
Happily serves 8
1 Cup Cashews
1/2 Almond Flour
1/2 Cup Collagen Powder
4 Dates
1/3 Cup Lime Juice
Dash of Cinnamon
1 tsp Sea Salt
Whole cashews for topping
Pit Dates. Soak 1-4 hours. Drain.
Rinse cashews.
Add everything to the food processor, blend until smooth.
If it’s too sticky, add more collagen.
Roll into balls, and top with a cashew.
Keep frozen until you are ready to eat them.
Gluten Free, Dairy Free
Happily serves 12
1 Cup Cashews
1/2 Almond Flour
1/3 Cup Collagen Powder
8 Dates
1/4 Cup Lime Juice
1 tsp Himalayan Sea Salt
1/2 Cup Shredded Coconut
Pit Dates. Soak 1-4 hours. Drain.
Soak Raw Cashews 4-8 hours, Rinse and drain.
Add everything but coconut flakes to the food processor.
Blend until smooth.
Check consistency, you may need to add some shredded coconut to adhere the dough.
Roll into balls, then roll into a bowl of shredded coconut flakes.
Keep frozen until you are ready to eat them.