Carrot Hummus
Gluten Free, Vegan
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Carrots
2 Cups Butter bean or chickpeas
1/4-1/2 cup yellow sweet onion
2 Garlic cloves
2 TBSP Avocado Oil
Handful of Cilantro
1/2 TBSP Himalayan Sea Salt
Pepper to taste.
Blend all together in a food processor until smooth.
Switch up recipe by adding sweet Purple basil instead of Cilantro.
Sweet Carrot Dip
Gluten Free, Refined Sugar Free, Paleo
Happily serves 2
ALL ORGANIC INGREDIENTS
2 Carrots
1/4-1/2 cup yellow sweet onion
2 garlic cloves
1/2 tsp ginger powder or 1 piece fresh ginger
1 TBSP Honey (optional: 1-2 TBSP Eytrotihl)
2 TBSP Coconut Cream
Handful of Cilantro
Himalayan Sea Salt and Pepper to taste.
Blend all together in a food processor until smooth.
You can garnish with Cilantro or switch up recipe by adding basil instead.
Paleo Chocolate Fudge
(Keto Fat Bomb Option)
Gluten Free, Vegan, Paleo
Happily serves 6
ALL ORGANIC INGREDIENTS
1/2 Cup Pecan or Walnut butter
1/2 Cup Coconut Oil
1/2 Cup Raw Cacao Powder
1/4 Cup maple syrup
(Keto sub: 1 tsp maple extract, stevia to taste or 2 TBSP Erythritol)
Blend all ingredients together in a food processor.
Use a mini muffin for easy measuring. You can also Roll into balls on parchment paper.
Store in fridge or freezer.
Keto Chocolate Butter Fat Bomb
Gluten Free, Dairy Free
Happily serves 8
ALL ORGANIC INGREDIENTS
1/2 Cup Coconut Butter
1/4 Cup Coconut Oil
1/2 Cup Ghee
3 TBSP Raw Cacao Powder
2 TBSP Erythritol or 15-20 drops Stevia
Optional: 1 tsp Vanilla extract
Optional: 1/4 cup Paleo Nut Flour
Put room temperature butters in the food processor, add all ingredients and blend til smooth.
Add Nut Flour if desired for more texture.
You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
Refrigerate at least 30-60 mins to harden the butters.
You can store them in the fridge or freezer.
Nutrients: 1 ball (without nut flour)
2.5g carbohydrate
Net carbs: 1 (depending on your sugar choice)
1g Protein
Fat: 15
About 135 calories each
Keto Coconut Cream Shake
Vegan, Gluten Free, Refined Sugar free
Happily serves 1
ALL ORGANIC INGREDIENTS
1/3rd Cup Coconut Cream
2 TBSP Coconut butter
1 Cup Coconut Milk
Dash of Cinnamon
Scoop of collagen
2-3 ice cubes
Optional: 2-3 drops of orange Essential oil
The essential oil brings a dreamy Creamsicle flavor! Orange helps with digestion and reduces acidity in the body. You can also add Chocolate Stevia for a twist!
Add ingredients in a high power blender and process until ingredients become smooth. Optional to pulse in ice.
Serve immediately.
Sunflower Butter Protein Balls
Gluten Free, Refined Sugar Free, Dairy Free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 ½ Cups Sunflower butter or any Nut butter
¼ Cup raw honey (or maple syrup if Vegan)
1 tsp vanilla extract
¼ tsp Himalayan sea salt
¼ cup Bone Broth Protein powder OR Collagen Powder
Optional:
½ cup dark chocolate Vegan chips
Stir sunflower butter, honey, vanilla and sea salt together.
Add protein powder and combine thoroughly
Optional: Stir in chocolate chips
Form into balls, refrigerate for at least 2 hours
To cut your sugars, You can use 1/2 tsp maple extract and stevia.
Spicy Beet Shake
Vegan, Gluten free
Happily serves 1
ALL ORGANIC INGREDIENTS
8oz Coconut water or Coconut milk
2 tbsp lemon juice
Bunch of cilantro
1 beet
Dash turmeric
1/4 tsp Cinnamon
1 cup of microgreens
Stevia to taste
Blend all together in the vitamix. Add ice if desired.
If you need more of a keto shake, you can add a small avocado.
*Supports liver detox and thyroid health.
Green Matcha Maca Latte
Vegan, Gluten free
Happily serves 1
ALL ORGANIC INGREDIENTS
1/2 TBSP Maca powder
1 tsp green matcha powder
1 1/2 TBSP Hemp Seed
8oz Coconut milk
1/4 tsp Cinnamon
Stevia
Blend until smooth.
I added 5 ice cubes to thicken it up, you can also serve over ice.
Option would also be to heat all ingredients on the stove top for a hot drink.
*Supports liver detox and the endocrine system.
ALL ORGANIC INGREDIENTS
2 Cups Butter Beans
1 Cup jicama
2 green onion stalks
Handful of cilantro
1 Jalapeño pepper
1 red Chili pepper
1 crushed garlic clove
1/4 cup yellow onion
Himalayan Sea Salt
2 TBSP Avocado oil
Dice veggies. Leave seeds in peppers for more flavor.
Soak and dry beans. OR if you are doing canned beans, rinse them well.
Blend all together in food processor, add Sea salt to taste.
Jodi’s Fudgy Black Bean Brownies
Grain free, Refined sugar free, Dairy free, GF, Vegan
Happily serves 12-15
ALL ORGANIC INGREDIENTS
1 flax/chia egg (or 1 egg if you are not Vegan.)
2 cups cooked Black beans
One small avocado (or 1/2-3/4 Cup coconut oil)
1 tablespoon vanilla extract
1/2 cup coconut sugar
2/3 cup raw cacao or carob
1 teaspoon coconut oil
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Optional: 1/2 cup dairy free (vegan) chocolate chips
Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut or avocado oil)
Place flax egg, black beans, avocado or oil, vanilla and sugar and mix in the food processor until smooth.
Add the Cacao, coconut oil, baking soda, baking powder and mix again until smooth.
Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk.
Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
Cool completely.
Tips:
The food processor is best, blends and hides the consistency of the beans.
Brownies are best cold.
Can be stored in the fridge or frozen.
Also tastes good raw, no need to bake if you are in a hurry.