ALL ORGANIC INGREDIENTS
1/2 Cup Applesauce
3–4 Free Range eggs
1/4 Cup melted Coconut oil
1/2 Cup Coconut flour
4 scoops Bone Broth Protein Powder
1/8 tsp cinnamon
1/8 tsp Himalayan sea salt
Coconut Milk Coffee Creamer
Dairy Free, Vegan, Soy Free
Happily Serves: 4-8
ALL ORGANIC INGREDIENTS
1 Can Coconut Milk
1-2 TBSP Vanilla to taste
2 TBSP Melted Coconut oil
1 Tsp Honey OR Maple syrup OR Stevia to taste
Optional: Sea salt to taste
Add all ingredients in a blender/Vitamix and blend until well combined.
Kahlua Chocolate Fudge
Vegan, GF, Refined Sugar free
Happily serves 20
ALL ORGANIC INGREDIENTS
20 oz Lily’s chocolate chips
14 oz Can full fat coconut milk
3 TBSP Ghee (or butter) cubed at room temperature
2 TBSP Kahlua
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp Sea salt
1 tsp espresso powder or 1 TBSP cold brew
Lightly grease an 8 x 8-inch baking pan.
Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.
All organic ingredients
3 cups Butter beans, drained and rinsed
2 cups yellow and/or green squash
1 Tbsp olive oil or avocado oil
2 garlic cloves, or 1/2 Tbsp minced garlic
1/2 TBSP onion flakes
Himalayan sea salt to taste
Red pepper flakes (optional) or Cheyenne pepper
Cut garlic and let sit 5-10 minutes.
Steam sliced zucchini about 3-5 minutes.
Combine all ingredients in food processor and blend well.
1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.
Vegan, Gluten Free
Happily Serves 24
ALL ORGANIC INGREDIENTS
COOKIES
1/2 Cup Vegan butter or butter
2/3 Cup Monk Fruit
1 tsp Vanilla extract
3 Tbsp Chickpea brine or flax egg, or 1 egg
3/4 tsp baking powder
1/4 tsp Himalayan Sea salt
1 2/3 Cups gluten free flour
2/3 Cup Almond flour
1/3 Cup Arrowroot
1 TBSP Almond or nut milk
FROSTING (optional)
1/2 Cup vegan butter
1 1/2 – 2 cups sifted powdered sugar
1/4 tsp vanilla extract
1-2 TBSP Almond or nut milk
Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
Add monk fruit and mix on medium speed until fluffy
Then add chickpea brine (or other egg substitute) and vanilla and mix again.
Add baking powder and sea salt and blend well
Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
Add almond milk and stir.
The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.
Let the dough rest at room temperature for 30 minutes before scooping and baking
Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
Cool on baking sheet for 10 minutes.
To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
Continue adding powdered sugar until you have spreadable frosting.
Let the dough rest at room temperature for 30 minutes before scooping and baking.
Ortho Multi Women 40+
Protocol for life Balance
120 Capsules $30.00
-Iron-Free Formula for Post-Menopausal Women*
-With Cranberry and Superfruits – Acai, Mangosteen and Pomegranated
-A Dietary Supplement
-Vegetarian/Vegan
Iron-Free Ortho Multi™ Women’s 40+ provides balanced nutrition for the support of total body wellness for menopausal and post-menopausal women.* In addition to a full range of daily vitamins and minerals, Ortho Multi™ Women’s 40+ supplies free radical fighting ingredients such as CoQ10, Alpha Lipoic Acid, Lutein and Lycopene to help fight the ravages of aging.* Calcium, Magnesium, Zinc, Boron, Vitamins D and K have also been included as key bone building nutrients. This comprehensive and completely vegetarian formula features chelated minerals, as well as coenzyme forms of B6 and B12 for enhanced bioavailability.
Servings Per Container: 30
As a dietary supplement, take 4 capsules daily in divided doses with meals or as directed by your healthcare practitioner.
Serving Size: 4 Veg Caps
Amount Per Serving
Vitamin A … 10, 000IU
(100% as Beta-Carotene)
Vitamin C … 300mg
(from Calcium Ascorbate and Ascorbyl Palmitate)
Vitamin D … 1, 000IU
(as Ergocalciferol)
Vitamin E … 200IU
(as d-alpha Tocopheryl Succinate)
Vitamin K … 80mcg
(as Menaquinone K2 and Phytonadione K1)
Thiamine … 25mg
(from Thiamine HCI)(Vit. B-1)
Riboflavin … 25mg
(Vitamin B-2)
Niacin … 30mg
(Vitamin B-3)(as Niacinamide and from Inositol Hexanicotinate)
Vitamin B-6 … 25mg
(from Pyridoxine HCI and Pyridoxal-5-Phosphate (P-5-P))
Folate … 800mcg
(as Folic Acid)
Vitamin B-12 … 200mcg
(as Methylcobalamin)
Biotin … 300mcg
Pantothenic Acid … 50mg
(from D-Calcium Pantothenate)
Calcium … 250mg
(from Calcium Carbonate (Aquamin® TG Red Algae Sea Minerals) and Calcium Ascorbate)
Iodine … 150mcg
(from Potassium Iodide)
Magnesium … 100mg
(from Magnesium Citrate and Aquamin® TG Red Algae Sea Minerals)
Zinc … 15mg
(from from Zinc Bisglycinate)(TRAACS®)
Selenium … 200mcg
(from L-Selenomethionine)
Copper … 1mg
(from Copper Bisglycinate)(TRAACS®)
Manganese … 2mg
(from Manganese Bisglycinate)(TRAACS®)
Chromium … 120mcg
(from Chromium Picolinate)
Molybdenum … 75mcg
(from Sodium Molybdate)
Potassium … 25mg
(from Potassium Chloride)
Cranberry … 100mg
(Vaccinium macrocarpon)(Fruit)(Standardized to min. 6% Quinic Acid)
Pomegranate Extract … 50mg
(Fruit)[min. 40% Punicalagins (Punicosides A and B)]
Organic Acai … 50mg
(Euterpe oleracea)(Fruit Skin and Pulp)
Mangosteen Extract … 50mg
(Fruit Peel)(Garcinia mangostana)(min. 10% Mangostin)
CoQ10 … 30mg
(Coenzyme Q10)
Alpha Lipoic Acid … 30mg
Choline … 25mg
(from Choline Bitartrate)
Inositol … 25mg
Aloe Vera … 25mg
(Leaf)(200:1 Concentrate)
Lycopene … 500mcg
(from Natural Tomato Extract)
Lutein … 500mcg
(from Marigold Flowers)
Other Ingredients: Cellulose (capsule), Cellulose Powder, Stearic Acid (vegetable source) and Silica.
CAUTIONS/INTERACTIONS: Iodine may occasionally cause an allergic reaction in some individuals. This product contains Vitamin K, which is contraindicated in individuals taking warfarin. Some ingredients in this formula may affect the absorption or metabolism of medications. If you are taking any pharmaceutical medications, consult your healthcare practitioner before taking this product. If you are pregnant or lactating, consult your healthcare practitioner before taking this product.
Place pitted avocado in food processor, blend well.
Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
Put in the freezer for 30 mints for a frosty treat.
Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.
Fennel Seasoned Beets
GF, Vegan, Refined Sugar free
Happily serves 2
All Organic Ingredients
1 Golden or Red fresh beet
1/2-1 TBSP ground fennel seed
Sea salt to taste
1 TBSP melted coconut oil
1-2 tsp Chinese 5 Spice season.
1/2 TBSP Balsamic Vinegar (optional)
For Sweetness: You can add 1/8-1/4 tsp maple extract and cinnamon with stevia.
Wash and Peel beets. Either spirialize, slice or cube your beets so they cook faster. Roast in Convection oven for 15 mins. Remove and add seasonings. Toss, eat either warm or cold depending on preference.
One cup is recommended due to fiber count.
Option:
Use my coconut fennel sauce over Beets to change it up. Recipe list separate.
ProOmega-CoQ10 1000mg
Nordic Naturals
60 softgels $38.95
120 softgels $69.95
-Double-strength EPA+DHA for more omega-3s in fewer soft gels plus 100mg
ubiquinone-form CoQ10
-Synergistic heart support
-Promotes brain and neurological health
ProOmega CoQ10 provides the same powerful EPA+DHA formula as our ProOmega, with
the added heart health benefits of CoQ10. This formula helps supply the heart
with the ATP it needs, and protects heart tissue from oxidative stress and
damage.
Servings Per Container: 30
Two soft gels daily, with food, or as directed by your health care professional or pharmacist.
Serving Size: 2 soft gels
Amount Per Serving:
Calories …20
Calories from Fat …18
Total Fat …2.0g
Saturated Fat …0.1g
Trans Fat …0g
Coenzyme Q10 …100mg
Total Omega-3s …1280mg
EPA …650mg
(Eicosapentaenoic Acid)
DHA …450mg
(Docosahexaenoic Acid)
Other Omega-3s …180mg
Ingredients: purified deep sea fish oil (from anchovies and sardines), soft gel
capsule (gelatin, glycerin, purified water, caramel color, natural lemon flavor), coenzyme Q10, beeswax, d-alpha tocopherol, rosemary extract (a natural
preservative)
No gluten, milk derivatives, or artificial colors or flavors. Non-GMO.
Winter Squash Pancakes
Vegan, GF, Refined Sugar free
Happily serves 4
ALL ORGANIC INGREDIENTS
PANCAKES
1 cup Cooked and smashed winter squash
1/3 cup cashew cream or vegan cream cheese
2 large eggs (or flax egg)
1/2 cup coconut yogurt
3/4 teaspoon sea salt
A dash black pepper
1 teaspoon baking powder
1 cup all-purpose GF flour
coconut oil for frying pan
TO FINISH:
Crispy Sage Brown Butter:
2 to 3 tablespoons butter
A pinch or two of salt
A few fresh sage leaves
In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
Add flour and stir until just combined. Batter will be thick.
Heat skillet medium-low to medium. Coat the bottom with coconut oil, and spoon in pancake batter, flatten the pancake slightly.
Cook until golden brown underneath, flip and cook until golden brown.
Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.
To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes
To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.