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 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
1/2 Cup Cashews
16 oz Almond Butter
1/2 Cup Collagen Powder
1 Egg
1/2 Cup Blonde Coconut Sugar or Monk Fruit
Dash of Cinnamon
1 tsp Sea Salt
Whole cashews for topping
Rinse and dry cashews.
Chop Cashews.
Add Almond butter, collagen, egg and sugar to a bowl and mix throughly.
Add chopped cashews.
If it’s too sticky, add more collagen.
Roll into balls, and top with a cashew.
Bake at 350 for 8 minutes. (I like mine raw)
Pina Colada Green Ginger Refresher
Dairy Free, Gluten Free, Vegan
Happily Serves 2
1 Tbsp Fresh ginger
1-2 TBSP Lemon or lime Juice
1 Cup Coconut Milk
1 1/2 Cup Frozen Pineapple
1 Small frozen banana (optional)
2 Cups Spinach
1/2 Cup water (to thin to desired consistency )
1/2-1 tsp Cinnamon
Stevia or 1 TBSP Raw honey
**Steam Spinach first! Drain off the water and then add to vitamix.
Do not eat it raw***
Add all ingredients to blender and blend on high until completely smooth. Add water until desired thickness.
*Important Notes
*For spinach (and kale)if it fresh, then quick steam it, drain off the water then add it to the recipe. You can bag the rest and keep it in the freezer, or buy chopped frozen spinach instead. Do not eat raw spinach or Kale as it is not in the a digestible form, it most likely will cause bloating if raw. Heat needs to be added to break down the outer cell membrane. Steam it till it is bright green then quickly remove heat and it’s ready. about 1-3 mins tops depending on how thick the vein is.
Optional banana:
**If you are watching your sugars/glucose levels, omit the banana and use banana extract if you want the flavor but not extra carbs.
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.
Dairy Free, Gluten Free
Happily serves 4-6
8oz Coconut Milk
2 Cups Beets
2 TBSP Lemon Juice
1/2 tsp Cinnamon
1/2 tsp 5 Chinese Spice
1 tsp ground Fennel seeds
1 tsp Stevia
1 tsp Maple Extract
3 TBSP Hemp Seeds
Puree cooked and peeled beets into the food processor.
Add coconut milk, lemon juice and spices, blend well.
Add Hemps. Optional to blend into the dressing, both ways taste good, just a preference on texture.
Vegan, Gluten Free
Happily serves 10
3/4 Cup Raw Cashews
3 garlic cloves
1/4 Cup water
5 TBSP Avocado oil
1 tsp Maple syrup
1 TBSP Lime juice
Sea salt to taste
1 tsp Sriracha (or other hot sauce) to taste
1 TBSP Nutritional yeast
Soak cashews in clean water for about 4 hours or until very soft. Drain and rinse.
Put the cashews to the food processor with fresh garlic, water, 5 Tbsp Avocado oil, maple syrup, lime juice, salt, Sriracha, & Nutritional yeast.
Blend on high until creamy and smooth.
Add water to desired consistency
Keto Friendly (Fat Bomb), Vegan, Gluten Free
Happily serves 16
2 Cups Unsweetened Coconut Chips
2 Cups Almonds
1/2 Cup Raw Cacao
1-2 tsp Chocolate (or regular) stevia
1/2 tsp Bakers extract (or vanilla)
1/2 tsp Himalayan Sea Salt
1-2 TBSP Coconut oil depending on desired consistency
Optional: 1/4 Cup Dark Chocolate (vegan)
Soak Raw almonds about 12 hours. Rinse and drain.
Put coconut chips in food processor and bland til it turns to butter.
Remove from food processor.
Blend almonds next.
Add coconut butter, cacao, salt and vanilla. Blend well.
Add chocolate in if preferred at this point since the mixture will be warm from blending. If not sprinkle on top of each measured out portion. 1-2 TBSP is serving depending on the individual.