Gluten Free Oatmeal Coconut Pancakes

Go Gluten Free With These Amazing Pancakes

These scrumptious gluten free oatmeal coconut pancakes are great for that craving you have for pancakes when you have cut wheat out of your lifestyle!

These oatmeal coconut pancakes are so easy and nothing special goes into them. You need a blender to make the oats and coconut into a flour consistency, that way you aren’t buying the expensive gluten free flours on the market today.


Oatmeal Coconut Pancakes Gluten Free
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 6-10
Delicious gluten free pancakes.
  • 1 cup gluten free oatmeal
  • ½ cup unsweetened coconut
  • 2 table spoons honey or a sugar substitute you like
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 egg
  • ¾ cup milk ( I love cashew milk in these)
  • 2 tablespoons vinegar (white or apple)
  • 2 tablespoons melted coconut oil
  1. Place oatmeal and coconut into a blender or food processor and blend till flour like. Place your milk In a bowl and add 2 tablespoons of vinegar let stand 5 minutes. Mix flour (oats & coconut) baking powder,baking soda ,salt in a separate bowl. Add to milk mixture egg, melted coconut oil, honey whisk together. Fold the dry ingredients into wet and stir till blended -do not over stir. Heat your griddle to medium and poor ¼ cup of badder or desired amount for pancake size you like. Wait for bubbles to form before flipping. Enjoy with maple syrup and fresh fruit.
Depending on size pancake you make this recipe makes 6-10 pancakes. It feeds me and my boyfriend very well and sustains us well into the afternoon!

Let us know if you like our gluten free oatmeal coconut pancakes. Join the discussion on Facebook.

Rich Creamy Carrot Soup

This Vegan soup recipe is so creamy you won’t believe not one drop of cream is used making this! Choosing more vegan recipes in 2015 has kept me out of dairy land and this one makes me feel like I’m not missing a thing!


Rich Creamy Carrot Soup
Recipe type: Vegan Soup
Serves: 5-6
Creamy Carrot Soup
  • 3 large carrots peeled
  • 1 sweet potato peeled
  • 2 red potatoes peeled
  • 5 stalks celery hearts
  • ½ yellow onion
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons olive oil
  • ½ tablespoon sea salt
  • 2 -2½ cups vegetable broth
  • Avocado for garnish
  1. Chop carrots , sweet potato ,red potatoes ,celery, and onion in bite sizes
  2. mince garlic
  3. grate fresh ginger
  4. In large saute pan or pot place vegetables and oil and saute for 10 minutes on medium heat
  5. add the 2 cups of vegetable broth and salt, bring to a simmering boil and reduce heat to medium low
  6. simmer till vegetables are tender about 15 minutes
  7. let cool about 15-20 minutes before processing as it can be dangerous to blend hot liquids! I found out the hard way when I was blending a squash soup once,ouch!
  8. Process in blender or food processor till creamy, add extra vegetable broth for desired consistency
  9. depending on vegetables water content. I almost always add another ½ cup in the winter months when veggies are not as fresh.
  10. You can leave it as my girls call it "baby food" consistency like in my pictures and garnish with avocado, salt and pepper to taste. I love it a bit thicker because it feels a little more substantial for a main course, and is very filling too!

Groundhog Day Sunshine Smoothie

Breakfast Sunshine Smoothie

I am started February with a 10 day juice and smoothie detox. Today is my second day and its Groundhog day too, but I woke with a lack of caffeine headache and perhaps the winter weather is partly to blame.

I decided to make a smoothie this morning with the idea of warmer sunnier times in mind and this is what I came up with!

Groundhog Day Sunshine Smoothie
  • 1 banana
  • 1 orange
  • ½ avocado
  • 1 red bell pepper
  • Pinch sea salt
  • Dash of cayenne pepper
  1. Blend all ingredients together and enjoy!

I blended all these ingredients together and ding my headache is gone! The heat the cayenne pepper adds to the smoothie is just right. I would almost say this was like vegan Mexican scrambled eggs in a cup.

Day three is always the hardest for me from my past experience doing this so I am hoping I have the will power to keep it going so I can reap the rewards after 10 days.

We would love to know what your favorite smoothies or juice combinations are. Please let us know in the comment section below.


Surprising Sauerkraut Salad

This is a surprising sauerkraut salad! Very easy to make and can be hanging out in your fridge for a week to indulge in throughout the week. I call it surprising salad because it has sauerkraut in it and it is surprisingly tasty! I am not a sauerkraut lover but I know the health benefits of sauerkraut so I tried this out and love it!


Surprising Salad
Recipe type: Appetizer
Serves: 10 servings
Delicious sauerkraut salad with vegetables, sugar and vinegar.
  • 2 cups well-drained sauerkraut
  • 2 cups shredded carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • ½ cup chopped onion ( I prefer a more mellow onion like a vidalia)
  • ¼ cup chopped pimento
  • ½ cup raw sugar
  • ⅓ cup white vinegar
  • 1 teaspoon sea salt
  • dash of black pepper
  1. In a large mixing bowl, combine sauerkraut, carrots, celery, green pepper, onion and pimento.
  2. In a separate bowl, combine sugar, vinegar, salt and pepper: pour over sauerkraut mixture. Toss to mix. Refrigerate, covered , at least 4 hours before serving to allow flavors to combine. You can do this salad up a week before your event or the time you will serve it.

You may want to consider making your own sauerkraut too!

Some of the health benefits of sauerkraut include its ability to help your digestive health, boost circulation, aid in heart health by reducing bad cholesterol , offer quick energy, boost immune system, strengthen your bones, reduce inflammation, protect against certain cancers and even improve your vision and skin health.



Snow Pea Salad

Today at Happy Healthy Living we have a snow pea salad with peppers and mushrooms. This is a very easy healthy recipe that combines well with many different main dishes. This Salad is especially good with grilled chicken or fish. It is a combination of a few salads that I liked and has a bit of an Asian influence.


Snow Pea Salad
Recipe type: Appetizer
Serves: 6-8 servings
Snow peas, peppers and mushroom salad.
  • 2 cups snow peas
  • 2 large red, green, yellow or orange peppers, sliced into rings
  • ½ pound fresh button mushrooms sliced
  • ½ cup walnut oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • ½ to 1 tablespoon sugar or a sweetener of choice
  • 1 tablespoon fresh squeezed lemon juice
  • Toasted sesame seeds
  • Fresh ground pepper & Himalayan salt to taste
  1. Blanch snow peas 1 to 2 minutes. Drain. Rinse with cold running water to stop cooking. Let cool.
  2. In a large glass bowl, combine snow peas, pepper rings, and mushrooms.
  3. In a small container, combine oil, vinegar, sugar and lemon juice.
  4. Just before serving, toss vegetable mixture with oil mixture. Sprinkle with sesame seeds on top, salt and pepper to taste.



Thai Eggplant Salad


Thai Eggplant Salad
Recipe type: Appetizer
Cuisine: Thai
Serves: 10 servings
Thai food has exciting flavors, is easy to prepare and is almost always low in calories. This dish for example has only 33 calories per serving, it's low in fat and it encourages you and your family and friends to enjoy good health!
  • 2 medium eggplants
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh chopped cilantro
  • ½ to 1 teaspoon crushed hot red pepper flakes
  • ¼ cup fish sauce
  • ½ cup fresh lemon juice or about 1 lemon
  • 2 tablespoons fresh lime juice or about 2 limes
  • ½ teaspoon grated lemon peel
  • ½ teaspoon grated lime peel
  • 2 green onions, finely chopped
  1. Peel eggplants; cut into 2 x3/4 x ¾ inch strips. Steam them in vegetable steamer over boiling water 7-10 minutes or until tender. Let cool to room temperature.
  2. Place shallots ,garlic,cilantro and red pepper flakes on a cutting board. Mince, then mash to a paste with side of a chef's knife. Releasing the oils of these ingredients.
  3. In a large mixing bowl, combine cooled eggplant strips , shallot mixture , fish sauce , lemon juice, lime juice , lemon peel and lime peel. Let stand at room temperature for 20 minutes to allow the blending of the flavors. Transfer to a serving dish and serve at room temperature.

Couscous Salad with Radishes and Pine Nuts

Healthy Couscous Salad Recipe

Happy Healthy Living couscous salad is a very refreshing salad, the combination of couscous, radishes and pine nuts, seasoned with orange juice and cilantro make this a very distinctive side dish that complements roasted or grilled meats poultry or fish. This festive looking salad is a unique holiday addition to your table. This couscous salad is packed full of vitamin C which we all need a shot of during the holidays too!

This makes 6 servings.

couscous salad ingredientsCouscous Salad Ingredients:

  • 1 cup chicken or vegetable stock
  • 1 1/2 cups water
  • 1/4  teaspoon sea salt
  • 1 1/2 cups uncooked couscous
  • 1 1/4 cups orange juice divided
  • 1 tablespoons grated orange peel
  • 1/2 cup chopped fresh cilantro
  • 1/4  cup olive oil
  • 1 cup thinly sliced radishes
  • 3/4 cups pine nuts (pignolia) toasted*
  • 2 tablespoons cider vinegar
  • Sea salt & fresh ground black pepper to taste

Couscous Salad Directions:

In a medium saucepan, bring chicken stock , water and salt to a boil. Add couscous in a slow and steady steam, stir until liquid has been absorbed. Turn off heat. Cover and let stand 2 minutes or until couscous is tender.

boiling couscous

Spread couscous on a 15 x 10 x 1 baking sheet or other large container. Let cool 10 to 15 minutes. Separate clumps of couscous into individual grains by rubbing them between your palms or with a spatula.

couscous on pan

When couscous is cool, transfer to a large bowl. Add 1 cup of orange juice, orange peel and cilantro, toss to blend. You can always do this ahead of time and refrigerate up to 1 day.

couscous salad recipe

Before serving add oil, radishes , toasted pine nuts or walnuts, vinegar and remaining 1/4 cup orange juice, mix well. Season with Salt and Pepper and serve immediately.

couscous salad in bowl


Couscous Salad Tips

* Fresh (and as local as you can) pine nuts should be used. If you are making this salad out of pine nut season be careful where your pine nuts come from. We learned this from experience from a pesto recipe I tried with pine nuts imported from overseas. They left a metallic taste in our mouths for days which is not a pleasant taste.

Walnuts can be substituted if fresh pine nuts are not available. In my images you can see I ended up with walnuts at the time of my posting. I toasted them for approximately 5 minutes at 350 degrees, just long enough to bring out the oils.


3 Step Log Cabin Chili

Easy Chili Recipe

Today I am making a simple but hardy log cabin chili. I call this my easy chili recipe. Actually I started last night by washing, sorting and soaking the dry beans over night. This is a 3 step chili that is easy, vegan and filling. You can use canned beans but economically your better off with dried beans. Honestly it doesn’t really take that much work just a quick reminder from our trusty electronic devices can help us set aside that 5 minutes it takes to prepare the beans in step 1.

You won’t be disappointed with your savings and the satisfaction it gives you. I do soak the chick peas separately so that they keep their light color, otherwise the black beans darken them. If you really don’t care about the looks soak everything together.

3 Step Log Cabin Chili
  • 1½ cups dry kidney beans
  • 1 cup dry pinto beans
  • 1 cup dry black beans
  • 1½ cups dry chick peas (garbanzo beans)
  • 1 28 oz can of crushed tomatoes
  • 1 6 oz can of tomato paste
  • 1 cup of diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • ⅓ cup minced cilantro
  • ½ cup green pepper
  • 1 clove garlic
  • 1-2 dried chile chipotle peppers whole
  • 1½ teaspoons cumin
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1½ tablespoon chili powder
  • 1 - 2 cups frozen corn
  • 8 cups water
  1. Wash and sort through beans, place in large pan and cover with water so there is at least 3-4 inches of water above the bean level. The beans will absorb the water, double in size and you do not want them to dry out. This is done the night before or 8-10 hours before you want to start your chili. I do soak my chick peas separately. Drain beans and give them a quick rinse. I also mix together my dry spices now so if I am low or out of something I am aware before step 2.
  2. Place beans back into pot and add 8 cups water, add the onion, celery, carrots, green pepper, garlic, cilantro, chili chipotle peppers and ½ of the dry spices. Bring to a boil, reduce heat to simmer, cover and cook 2-3 hours till the beans are tender.
  3. Once beans are tender scoop out and remove chilies then add in your tomatoes, corn and the rest of the spice mix. Cook uncovered on low for another 30-40 minutes letting the chili thicken up nicely. Serving suggestions: corn bread, sour cream, tortilla chips, grated cheese, green onions and I love to put a good sprinkle of nutritional yeast on mine to keep it vegan.



One of the best things about this chili is its done in three simple steps and anything broken down into parts in life is easier to do.


  • You can get step one done and go onto doing something else like get your precious beauty sleep.
  • Part two can be done and you could actually put that part into the refrigerator up to 3 days and finish it another time if you wanted.
  • You could do part one and two on your day off and then save part three for a late day at the office when you come home and just want to order pizza but long behold 30 minutes on the stove and you have yourself a nice healthy dinner!

I would love to know what you think about this easy chili recipe and any other healthy recipes that you might have.


Great Lentil Salad Recipe

A Tasty Lentil Salad

I am very excited to share this lentil salad recipe with you. We recently made our move across country and now we are living in my late mothers little log home in the Adirondack park in New York. The adjustment has been interesting from the west to the north eastern way of life. One of the biggest changes has been our diet. Becoming accustom to what is available in your region is a learning experience.

When I came across one of my mothers old recipe boxes I was thrilled to find this lentil salad. I remember the aroma of it sweetly released on a fall day in the woods. Everything was on hand or easy to find at the local grocery shop and very easy on the budget. It’s fun and simple too!

Great Lentil Salad Recipe
  • 1 small onion or shallot (I prefer shallot)
  • 1 whole cloves(or ¼ teaspoon ground)
  • ⅔ cup lentils, uncooked ,rinsed
  • 1 bay leaf
  • ½ teaspoon sea salt
  • 2 cups water
  • 3 medium tomatoes
  • 6 green onions
  • ⅓ cup finely chopped fresh parsley (divided)
  • 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
  • 3 tablespoons of a high quality olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 tablespoon of fresh lemon juice
  • sea salt to taste
  • freshly ground pepper to taste
  1. Pierce the shallot or onion with the whole cloves.
  2. In a large sauce pan combine clove-studded shallot, lentils, bay leaf, salt, and water. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes or until lentils are tender.
  3. Drain lentils; remove and discard clove studded shallot and bay leaf.
  4. While the lentils are simmering prepare other ingredients, chop tomatoes,green onions basil and parsley,(set aside half parsley for garnishment) and place in glass or ceramic bowl.
  5. In a small bowl whisk together the lemon juice and vinegar. Add dressing to lentil and veggie mixture, gently toss together. Season with salt and pepper to taste.
  6. Garnish with remaining parsley.



  1. This is the fun part of the recipe, pierce the shallot or onion with the whole cloves. This part is a great way to share with your children. (if you are using ground cloves add to the water)shallot with cloves
  2. In a large sauce pan combine clove-studded shallot, lentils, bay leaf, salt, and water. Bring to a boil, then reduce heat. Cover and simmer for 25 minutes or until lentils are tender.lentils with shallot
  3. Drain lentils; remove and discard clove studded shallot and bay leaf.
  4. While the lentils are simmering prepare other ingredients, chop tomatoes,green onions basil and parsley,(set aside half parsley for garnishment) and place in glass or ceramic bowl.lentil salad ingredients
  5. In a small bowl whisk together the lemon juice and vinegar. Add dressing to lentil and veggie mixture, gently toss together. Season with salt and pepper to taste.lentil salad recipe
  6. Garnish with remaining parsley.

You can serve this slightly chilled or at room temperature sometimes I bulk the salad up by serving it on shredded or chopped ice burg lettuce. This can be enjoyed year round but it always reminds me of the Autumn. This type of salad is a traditional salad that is served at a meal following the day of fasting for Yom Kippur.

Packs in a lot of nutrition for such a simple salad. We would love to know your thoughts about lentil salads and healthy eating.



Failed Pumpkin Oat Spice Bread (Gluten Safe)

Failed Pumpkin Oat Spice Bread (Gluten Safe Recipe)

IMG_1482  Well it isn’t often you look up failed recipes but I am posting this because I would like others input! I made this yesterday and it seemed to be going well but it really didn’t come out like I thought it should. It was very heavy and dense. It was almost too moist. I did take pictures along the way but the end product was not pretty and I was let down thus no picture. So here it goes this is how I did it: Read more