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.
Gluten Free, Dairy Free
Happily Serves 1
1 Chicken Sausage
1 Portobello Mushroom
1 Jalapeño
1 Bell Pepper or 3 mini tri color sweet peppers
1/2 Zucchini
Handful Cilantro
1/8 Cup Parsley
1 Garlic Clove
1 Green Onion
Himalayan Sea Salt
1 TBSP Ginger Lime Coconut Aminos
1 TBSP Avocado Oil
Optional: Coconut Cheese (SO Delicious Brand)
Wash Mushroom well, remove stem.
Dice or press Garlic, let sit 5 minutes.
Chop cilantro, parsley, peppers, zucchini, and green onion.
Air fry chicken sausage (or bake/grill) for about 5 minutes.
Mix all ingredients together and fill Portobello mushroom.
Bake 10 minutes or Airfry 5 mins. Add chicken and cheese and bake 2-3 minutes more or until Cheese is melted.
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.
Gluten Free, Grain Free
Happily serves 2
1-2 Eggs
1 Chicken Sausage
1 Green Onion
Handful Cilantro
1 Zucchini
1 tsp Minced Garlic or 1 Fresh Garlic clove
Sea Salt
Optional: 1 Jalapeño or Hatch green chili
Slice Zucchini Long ways, about 4 strips per serving.
Chop the rest of the zucchini for egg mixture.
Chop cilantro.
Slice green onion.
Slice/dice chicken sausage.
Add to a bowl, stir together with garlic.
Add eggs, hand stir all all together.
Line the muffin tin or cup with zucchini strips. You can cross cross them or lay them next to each other.
Pour in the egg mixture.
You can omit the eggs if you are allergic and add 1/2 Cup Vegan Cheese.
Bake for about 20 mins or until ages are cooked.
Serve hot.
Gluten Free
Happily serves 1
4-6 Chicken Meatballs
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Orange Bell Pepper
1/4 Yellow sweet Onion
1 TBSP Parsley
1 Garlic Clove
2 TBSP Spicy Korean BBQ Sauce
Cut/press Garlic Clove, let sit for 5 minutes.
Cut meatballs in bite size pieces.
(4 for Women, 6 for Men, 3 for Kids) I used Costco Organic Meatball.
Wash and Chop Parsley.
Chop Onion.
Dice Bell Peppers.
Air fry or Bake/Roast peppers and meatballs for about 5-7 mins. You can eat the bell peppers raw if you don’t want them warm.
Combine all ingredients with BBQ sauce (I got mine at Sprouts).
Serve warm or cold for leftovers.
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.
Gluten free, Dairy free
Happily serves 2
2 Chicken sausages
1 Cup TriColor Quinoa + 1 Cup Bone Broth
1/2 Cup Salsa
2 Cups Kale
1 Garlic Clove
2 TBSP Avocado oil
1/4 Cup Parsley
1/4 Cup Cilantro
Himalayan Sea Salt
Vegan Option: Replace Meat with a Bean of your choice (pinto beans shown above)
Cut or mince garlic clove, let sit 5 minutes.
Cook sausage about 5 in air fryer or convection oven. Cut into bite size pieces.
Cook Quinoa in bone broth about 10 minutes, remove from heat.
Chop Parsley and Cilantro.
Wash Kale well, cut into small strips. Steam in a skillet with a little water.
***Drain off Water from the Kale (you can substitute Spinach and follow the same directions.)
Combine all ingredients. This salad can be served warm or cold.
Gluten Free, Dairy Free
Happily Serves 2
10 oz Baby Shrimp
1/2 Cup Tri color Quinoa
1/2 Cup Salsa
2 Green onions
1/4 Cup Red Onions
1 Cucumber
Handful Cilantro
1 garlic clove
Cook Quinoa according to package (I use 1to1 ratio of bone broth to quinoa and cook for 10 mins to leave it somewhat crunchy instead of mushy).
Cut or mince garlic, let sit 5 minutes.
Rinse, drain and dry off Shrimp.
Wash all veggies, dry off.
Peel cucumber and dice.
Slice green and red onions.
Mix all ingredients together and enjoy cold!
Salsa is optional but gives it a kick.
*substitute:
2 TBSP Avocado oil and 2 TBSP Balsamic Vinegar