Chocolate Avocado Coconut Cream Mousse

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

One Avocado 

1/4 Cup Coconut Cream

1/4 Cup Coconut Milk

1/4 Cup Raw Cacao Powder

1/8 Cup Monk Fruit

1/8 tsp Sea Salt

Optional: Mint leaves or stevia 1/8 cup chocolate chips 

Add ingredients to food processor and blend until smooth. 

Add mint leaves if you desire.  

Add the seed to the container if you have leftovers to help with freshness. 

Pineapple Salsa

Gluten Free, Vegan

Happily Serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Pineapple (or one can pineapple)

1 Cucumber 

1/2 Red onion

Handful Cilantro

2 TBSP Lime juice

2 TBSP Monk Fruit 

1 Jalapeño 

Cube pineapple.  

If using canned pineapple, only use half the liquid juice. 

Slice red onion and quick steam for 7 minutes.  

Remove from heat and store in fridge to cool. 

Chop cilantro, cucumber and jalapeño. 

Add ingredients to a bowl and toss to combine, set aside.

Oatmeal Quinoa Peanut Butter Bites

Gluten Free, Vegan

Happily serves 16

ALL ORGANIC INGREDIENTS 

1 Cup Dates

1/2 Cup quinoa 

1 Cup Oats

1/4 Cup Crunchy Peanut Butter 

2 TBSP Coconut Oil

1 tsp Sea Salt

Soak Dates 1-4 hours.  Drain Water, Remove pits.

Pulse Oats and quinoa in a food processor.

Add dates, sea salt and Peanut butter, pulse together. 

Turn on and add melted Coconut oil as it is blending.

Roll into balls. Press into a mini muffin tin. 

Carrot Zucchini Ginger Lime Soup

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

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Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender.  I used my vitamix. 

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Sweet Potato Bowls

Gluten Free, Dairy Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Sweet Potato

4 TBSP Butter or Vegan Butter

1/2 Cup Walnuts or Pecans

Dash Cinnamon

Dash Sea Salt

Monk fruit to sprinkle on top

Wash and cut sweet potato long ways.  

Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

Add Butter and tops with nuts 

Huli Huli Hawaiian BBQ Sauce

Vegan, Gluten Free

Happily Serves 12 (2 TBSP serving size)

ALL ORGANIC INGREDIENTS 

1/3 cup Ketchup (link below for Jodi’s homemade ketchup)

1/3 cup Brown Coconut Sugar or Monk Fruit

1/4 Cup Coconut Aminos

1/4 Cup Pineapple Juice

2 TBSP Avocado Oil

4 Garlic Cloves 

1 tsp Fresh Ginger or powder

1 tsp Coconut Vinegar 

2 TBSP Chili Garlic Sauce

Grate garlic or chop to a very fine mince, set aside.

Peel fresh ginger then grate. You can use powder as well.

Place all ingredients into a pan and stir well.

Bring to a boil, stir constantly until thickened and reduced, about 5 minutes.

Can be used as a marinade or brushed on while grilling or baking.

http://healthywithjodi.com/recipes/homemade-ketchup-one-of-those-condiments-i-could-live-on-%f0%9f%a4%a9/

RECIPE research credit:

© Michele Hall

https://www.westviamidwest.com/hawaiian-bbq-sauce-recipe

Come Learn about how to prevent Childhood Diabetes

It’s all about education. Healthy just doesn’t happen, just like being a sports super star doesn’t just happen. It takes practice! You try, you fail, you try again. You try again. So…you don’t like cooking? You don’t know “how” to cook? Will you get better if you don’t try? Will you know what ingredients are hidden in our food sources if you don’t learn what to look for? Will you have more energy if you do not change something in your daily routine? Do you have time to research all these things on your own and know that you are getting the very best, most current information? I am guessing not, so why don’t you leave it to the experts and just give of your time to learn what it is you can do today to be healthier and happier. No one has more than one day at a time…just keeping practicing and showing up…that’s how great things happen

Chocolate Peanut Butter Cups

Gluten Free, Vegan

Happily serves 18-36 

ALL ORGANIC INGREDIENTS 

Peanut butter Layer:

16 oz jar Crunchy Peanut Butter

1 Chia Egg

1/4 Cup Coconut Brown Sugar

1/2 Cup Monk Fruit

Chocolate NutButter Layer:

16 oz jar Chocolate NutButter

1 Chia Egg

1/4 Cup Coconut Brown Sugar

1/2 Cup Monk Fruit

To make an egg replacer:

1 TBSP Ground chia seed or flax seed to 3 TBSP water, mix and let sit a few minutes.  If it sits too long, it will be hard to mix into the batter.  

Mix the nut butter and sugar together then make the egg replacer and add it in.

This is essentially 2 batches of cookies.  

You can do one or the other or combine them for a “Reece’s” Cup affect.

Make each batch separately.  You can roll into balls and bake for 8 mins on 350. 

I do not cook mine since there is not an egg in the recipe, you can eat these raw.

You can use individual cups as pictured or make in a mini muffin tin for portion control 

Lemon Ginger Green Refresher

Lemon Ginger Green Cooler

Gluten Free

Happily serves 1

 

ALL ORGANIC INGREDIENTS

1 Cup Coconut Water

1/4 Cup Lemon or 1 fresh squeezed Lemon

1/2 tsp Ginger (fresh or grated)

1 Scoop Collagen

1/2 TBSP Stevia or Monk Fruit

1 Scoop Greens

1/2-1 Cup Ice

Optional:

1/2 Cup Watermelon

This needs to be eaten for Breakfast if you add watermelon.

Let it digest, eat again WHEN you are hungry.

Squeeze Lemon. To switch it up, you can also use Lime juice.

Cube Watermelon.

Grate fresh ginger or use Powder.

Add all liquid ingredients and blend well.

Add remaining and pulse in ice.