Carrot Cake Protein Bites-Great way to satisfy a sweet tooth while getting your protein in!

Carrot Cake Protein Bites
Dairy Free, Gluten Free
Happily serves 10-12


1 Cup Almond flour
2 TBSP Coconut flour
1/4 Cup Bone broth collagen powder
½ tsp Baking soda
2 tsp Cinnamon
1–2 tsp Powdered Ginger
2 Eggs
⅓ Cup Coconut oil
⅓ Cup Maple syrup
2 tsp Vanilla
½ Cup grated carrots

Preheat oven to 350 F.
Add and mix all the ingredients, except the carrots, until well combined.
Allow mixture to sit for 5 minutes before folding in the carrots.
Add mixture to a lined or oiled muffin pan.
Bake for 18–20 minutes.

IF you don’t have collagen powder, you can use a 1/4 cup of almond flour instead.

Top with vegan cream cheese frosting or So Delicious Coconut whip cream. Or you can blend these together to make a lighter spread.

Baked Mediterranean Chickpeas. Snack on them or top them on sliced sweet potatoes

Baked Mediterranean Chickpeas
Vegan, Gluten Free
Happily serves 4


2 Cups chickpeas (rinsed and drained if you are using canned)
1/2 TBSp Avocado oil
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Cinnamon
1/2 tsp Smoked paprika
Sea salt to taste
2-4 TBSP Lemon juice

Preheat oven to 400 degrees
Spray Avocado or Coconut Oil on Large baking stone.
Toss chickpeas with avocado oil and spices and place on the baking sheet.
Bake about 20 minutes.
Serve immediately, leftovers don’t keep well.

1/2 Cup per serving is a perfect portion size.


Air fried Stuffed Acorn Squash-Super EASY!

Stuffed Acorn Squash Bowls
Vegan, Gluten Free
Happily Serves 2


1 Acorn Squash
1 TBSP Coconut oil
1 Cup Tri-Color Sprouted Quinoa
1 Cup Bone Broth (or vegetable broth if vegan)
1 Red Onion
1 Red Bell Pepper
1 Cup Green Bell Pepper
2 Green Onion Stalks
1 tsp garlic
Himalayan Sea Salt
Pepper to taste

Cut or mince Garlic, let sit 5 minutes.
Cut squash in half, remove seeds. Cut very bottom round off so the squash can sit like a bowl.

Brush Squash halves with coconut oil, set in air fryer for 5-7 minutes (or bake for 15-20 until soft).
Prepare Quinoa. Equal parts bone broth to rinsed quinoa.
(One cup to one cup, cooked like rice, leave the lid on).
Cook for 10 minutes, do not over cook.

Sauté chopped bell peppers and onions about 5 minutes or air fry for 5 minutes.
Add Garlic and salt and pepper.
Remove from heat, add all ingredients together and fill squash bowls.

Coconut Curry Sauce

Coconut Curry Sauce
Vegan, Gluten Free
Happily Serves 6


1 13.5 ounce Can Coconut milk
2 TBSP Curry paste
1 inch piece fresh ginger or ginger powder
2 cloves fresh garlic coarsely chopped
1 tsp Coconut Blonde sugar
2 tsp Coconut Aminos

Add all of ingredients to food processor, Puree until smooth.

Pour over your desired dish or bed of Micro Greens

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Need to stimulate you liver? Want to turn up the heat and calm your adrenals? Try this Spicy Beet Shake…sounds weird, you’ll be surprised!

Spicy Beet Shake

Vegan, Gluten free
Happily serves 1


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.

More information on the health Benefits of Micro Greens:

*Supports liver detox and thyroid health.

Thyroid Stimulating Smoothie with Micro Greens!

Thyroid stimulating Micro Green Smoothie

Who couldn’t use a boost in Energy?  When trying to stimulate the Thyroid, you must nourish your liver and adrenals.  Below is a great combination to start your day, full of nutrients, good fats and fiber.  Great detox for your liver and calming to the adrenals.  Your mind will start to clear, your energy pick up, and you will start making better decisions as the brain fog disappears.

Vegan, Gluten free
Happily serves 1-2


1 cup mixed micro greens
1/4 cup lemon juice
1 avocado
1 stick celery
1 beet or 1 carrot (if you won’t try a beet)
1 cucumber
1 bunch of micro green basil leaves
1 tsp maca powder
1 Cup Coconut milk

1-2 oz Aloe Vera juice
Sea salt to taste
Optional: Stevia to taste

Combine all ingredients in a vitamix/blender and blend until smooth. If you want a thinner consistency add ice and extra lemon juice.

You can get full fast especially if you are not used to eating fiber.  Try to sip and enjoy, remembering that it takes about 20 minutes for your brain to catch up to your stomach that you are satisfied not FULL.

I was able to drink half then when I was hungry again, my morning snack was the rest of it.  I was surprised that it kept well for a couple hours.

If you want more info on Micro Greens check out

You have to eat 60% more “big” veggies to equal these mighty micro sprouts!  I know its a switch for most to eat a plant based diet, so this is a perfect way to introduce a salad a day into your meal plan.  Plus the flavors are bold and so flavorful, you just might develop a taste for what food is really meant to taste like! 😋

Avocado Mayo-Paleo, Vegan! Try this alternative for Dairy free!

Avocado Mayo
Vegan, Paleo, Gluten Free
Happily serves 4, makes about 3/4 cup


1 Avocado
1/4 cup lemon juice
1/4 Himalayan Sea Salt
1/4 Avocado Oil
Dash of Chili or Cayenne Pepper

Scoop out avocado flesh, add all ingredients to food processor except avocado oil. While the food processor/blender is running, add avocado oil slowly.

I added Cilantro for added spice and flavor to change it up.

Salted Sunflower Nut Butter Cups

Salted Nutbutter Cups

Paleo, Vegan, Gluten Free

Happily Serves 24 mini cups



3 cups Lily’s chocolate chips

1 TBSP Coconut oil

1 tsp Vanilla


3 TBSP Sunflower butter

1 tsp  Himalayan sea salt

1 tsp Coconut oil

1/4 Cup Dates


Pink Himalayan salt, to taste


Soak Dates 1-4 hours.  Remove seeds.

In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

Melt over a pot of simmering (not boiling) hot water until well incorporated.

Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

Set aside leftover chocolate to put on top of the cups.

Set the muffin pans in the freezer.

In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

Blend until smooth and creamy.

Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

Then spoon out 1-2 tsp chocolate mixture to cover each cup.

Sprinkle Himalayan salt on top.

Place the cups in the freezer for 30 minutes or until set.  Serve frozen.