Gluten free, Vegan
Happily makes 3/4 Cup (about 6 servings)
ALL ORGANIC INGREDIENTS
2 Cups Cilantro
2 Jalapeños
3 Garlic Cloves
4 TBSP Avocado oil (or oil of choice)
2 TBSP Lime Juice
1 tsp Sea Salt
You can deseed the jalapeños if you want it less hot. Coarsely cut
Cut garlic and leet sit 5-10 minutes
Wash Cilantro, cut stems off.
Add all ingredients together in the food processor, blend well until mostly smooth.
Traditional Chinese Almond Cookie
Gluten Free
Happily Serves 12
ALL ORGANIC INGREDIENTS
1 Cup Butter or Ghee
1 Cup Monk Fruit
2 Eggs (divided)
1 tsp Almond Extract
3 Cups All Purpose Gluten Free Flour
1 tsp Baking soda
1/2 tsp Sea salt
Optional:
1/4 Cup sliced almonds, or whole almonds for topping the cookie
Cream the softened butter with the sugar in a large mixing bowl.
Add ONE egg and the almond extract. Mix well.
Add flour, baking soda, salt, and blend, using low speed. The dough will be crumbly.
Press the dough tight while rolling into balls.
Place onto an ungreased stoneware.
Gently press down to flatten slightly.
Crack the other egg and divide the egg white from the yolk.
Add 1/2 teaspoon of water to the egg white and mix with a fork.
Brush each cookie with the egg white.
Top each cookie with either a single whole almond, or several sliced almonds.
Bake at 325 degrees F. for 14-16 minutes, until edges and bottoms are lightly browned.
Remove and let sit for two minutes before transferring to a wire rack to cool completely.
Gluten Free, Vegan
Happily Serves 4-6
ALL ORGANIC INGREDIENTS
1-2 Avocado
1/2 Red Cabbage
2 Cups Broccoli
1/4 Red Onion
1/4 Sweet Yellow Onion
1/4 Pumpkin Seeds
1/4 Avocado Oil
1/8 Cup Lemon Juice
1 TBSP Apple Cider Vinegar (or Sub coconut vinegar or red wine vinegar)
1 TBSP Monk Fruit (can sub coconut sugar)
1/4 tsp Sea Salt
Optional: Fresh ground pepper
Chop/dice Cabbage. Cook for 8 mins, cool.
Cook broccoli 7 mins, cool.
Chop/dice onions, cook for 7 minutes.
You can cook all these together or separately.
Whisk together the sea salt, monk fruit, avocado oil, vinegar, and lemon juice.
Toss all the ingredients together. Slice/dice in avocado and mix well.
Serve as a cold salad.
Happily Serves 8-12
Gluten Free, Dairy Free
ALL ORGANIC INGREDIENTS
Crust
1 Cup soaked dates
2 Cups Paleo Nut Flour or 2 Cups Favorite Nut flour
1/8 tsp Himalayan Sea Salt
To make the crust
Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.
Filling
4 Cups Fresh Sweet Potatoes (can sub Pumpkin)
1 Cup soaked dates
6 TBSP Coconut Cream (not coconut milk) Room Temp
1/3 Cup Maple syrup
1/4 tsp Sea Salt
1-2 TBSP Pumpkin pie spice or cinnamon
To make the filling
Wash, peel, and dice/cube potatoes. Cook Sweet potatoes
Add Sweet Potatoes to the food processor and blend until smooth.
Add the other ingredients and process until smooth.
Transfer the filling to your pie crust and let refrigerate for a few hours.
You can top the pie with Dairy free Coconut Cool whip (SODelicious brand)
Vegan, Gluten Free
Happily Serves 15 (2oz individual serving size)
ALL ORGANIC INGREDIENTS
3 TBSP Ground Chia Seed + 6 TBSP Water (this equals 2 eggs)
2 Cups Black beans (If you are going to use canned, rinse and drain well)
3/4 Cup Cacao Powder
1/4 tsp Himalayan Sea salt
1/2 Cup Coconut Sugar or Monk Fruit
1 tsp Vanilla Extract
1 1/2 tsp Baking powder
3 TBSP Coconut Oil
Optional:
1/4 Cup Dairy-free chocolate chips
Preheat oven to 350 degrees.
Lightly grease a mini muffin pan, or an 8×8 Bar pan.
Make Chia seed egg by combining ground chia seed and water in the food processor. You can make this in a separate small if you don’t have a food processor. Pulse a few times and then let sit for a 2-3 minutes.
Add remaining ingredients (except chocolate chips) and puree about 3 minutes. Scrape down sides to blend until smooth.
If the batter seems too thick, you can add a 1-2 TBSP of water, pulse again. It should not be runny, it should be slightly less thick than chocolate frosting.
Evenly fill the mini muffin tin and tap pan to remove air bubbles.
Optional: Sprinkle with chocolate chips.
Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven and let cool for 30 minutes before removing from pan. Remove gently because the insides are meant to be fudgy.
Optional to have this be a NO BAKE BROWNIE. Since there is no raw ingredients, you can individually separate portions and eat the batter plain or cook when you are ready for a hot brownie!
Vegan, Gluten Free
Happily serves 2
ALL ORGANIC INGREDIENTS
2 Cups Fresh Pumpkin
2TBSP Coconut oil
2 TBSP Sunflower Butter
1 tsp Cinnamon
1/2 tsp Maple extract
2 tsp Sunflower seeds
1 tsp Himalayan Sea Salt
Stevia to taste
Cut pumpkin, remove seeds.
Cube and bake 20 minutes or until soft. Remove skin.
Add coconut oil, sunflower butter and spices.
Top with Sunflower seeds.
Gluten Free, Vegan
Happily serves 6
ALL ORGANIC INGREDIENTS
2 Cups Green Beans
2 Cups Cauliflower Rice
1/2-1 Yellow onion
4 Small Peppers
3 oz Lemon Juice
3 oz Avocado Oil
4 Heirloom Tomatoes (or roma)
Handful Basil
2 Garlic Cloves
1/4 tsp Black pepper
3/4 tsp Sea Salt
Cut garlic, let rest at least 5 mins.
Cook the cauliflower rice in the convection oven for 8 mins.
Trim green beans and chop into bite size pieces.
Chop onion and peppers.
Add oil, onion, peppers to cast iron skillet, saute until translucent. Add chopped garlic (fresh is best)
Add green beans. Cook over low to medium heat no longer than 7 minutes. You want them still slightly crunchy, not soft.
Add all ingredients together.
Chop basil and mix in and garnish if desire
Vegan, Gluten Free
Happily serves 8
ALL ORGANIC INGREDIENTS
1/2 Cup Soaked Dates
1 Cup Chocolate Sunflower butter
1/4 Cup Coconut Oil
1-2 TBSP Coconut Butter
1 TBSP Gelatin or Collagen
Place dates in a bowl of distilled water and soak for 1-4 hours.
Drain and remove seeds.
Add dates, coconut oil, and Chocolate Sunflower butter in food processor and blend well.
Add Collagen/gelatin. Add another tbsp if you feel it’s too wet.
Chop/pulse in coco butter.
Scoop into mini muffin tin or small 2oz containers.
You can store them in the fridge. They will get soft in the heat due to the coconut oil content
Vegan, Gluten Free
Happily Serves 1
ALL ORGANIC INGREDIENTS
4 TBSP Chia Seeds
1 Cup Nut Milk
1/2 tsp Chai Spice Mix
1 tsp Maple Extract and 1/2 TBSP Powdered stevia
1/4 tsp Vanilla extract
1/4 Cup Raw Cacao
Add all ingredients to a mason jar and gel in the fridge.
You can heat this up for a warm pudding or dip.
Add more or less Milk to desired consistency
Chai Spice Mix
Vegan, Gluten Free
Happily serves 32
ALL ORGANIC INGREDIENTS
4 Tbsp Cinnamon
3 Tbsp Ground Ginger
4 tsp Ground Cardamom
1/2 TBSP White Pepper
3/4 tsp Nutmeg
3/4 tsp Cloves
(1/2 TBSP Allspice if you don’t have nutmeg or cloves)
(Adapted from the Hatch Family Recipe)
Gluten Free
Happily makes 12 square bars or 1 pie
I had a client tell me his mom makes the BEST Pumpkin pie EVER! So naturally, I had to try it. But of course…make it so I could eat it as well 🤣
So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!
ALL ORGANIC INGREDIENTS
Prepare your favorite pie crust. She uses a store bough version, I wanted a dairy free, gluten free crust, so…
MINE is:
Crust:
1/2 Cup Soaked Dates
2 TBSP Coconut oil, softened.
1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.
1/8 tsp Sea Salt.
Soak the dates for 1-4 hours. Remove the pits.
Mix in the food processor until blended well.
Scoop into a pie plate or bar pan. Press the mixture together until it is uniform on the bottom of the pan. No baking required!!!
Filling:
1 large package Organic Instant Vanilla Pudding Mix.
2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).
2 tsp Pumpkin Pie Spice
Beat well together and let sit 2-3 minutes.
Stir in:
1 16oz Pumpkin Purée
Fold in:
8oz Coconut Cool Whip (SODelicious Brand)
Pour into your prepared crust. Chill for an hour at least.