Edamame Hummus


1 cup edamame, shelled

2 tablespoon lemon juice

Sesame seeds for garnish

2 tablespoon tahini

1 teaspoon cumin

1 garlic clove

1 teaspoon sesame oil


Add edamame, garlic, lemon juice, tahini, cumin, and sesame oil to a food processor and puree until smooth. Top with sesame seeds and serve with veggie sticks.

Apple Chips


4-6 cooking apples

1/4 teaspoon cinnamon

1/2 teaspoon apple pie seasoning

Olive oil cooking spray



Cut apples and toss with seasonings. Place onto tray lined with tin foil and mist over both sides with spray. Bake 30 minutes at 400 degrees.

Happy Birthday

Here is my favorite birthday cake recipe. It’s gluten free and contains healthy fat from the coconut so it still fits my diet.


4 large eggs

2 cups yellow squash (grated)

½ cup coconut flour

1 cup unsweetened frozen coconut, thawed

¼ cup coconut oil

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon coconut stevia drops

a pinch of salt

For cream cheese frosting:

½ cup butter

8 ounces cream cheese (softened)

½ teaspoon coconut stevia drops


In a large bowl, mix coconut flour, baking powder, salt and baking soda.

Add coconut oil, beaten eggs, vanilla extract and stevia drops.

Mix well until combined.

Add coconut and grated squash.

Spray the slowcooker bowl and line with parchment paper.

Pour into the slow cooker and cook on low until the top turns slightly brown.

It should take approximately 45-50 minutes, but I like to check on it after 30 minutes to check its progress.

Remove from the slowcooker and allow to cool completely.

For the frosting, mix together cream cheese with butter.

Add coconut stevia drops and whip until the mixture is fluffy.

After frosting the cake, you can sprinkle it with flaked coconut, but I don’t like the texture.

Butternut Squash Chili


2 tablespoons olive oil

1 Vidalia onion, chopped

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons cumin

2 1⁄2 cups butternut squash, peeled, cooked, and cubed

2 (15-ounce) cans black beans, rinsed and drained

4 cups vegetable broth

1 (14-ounce) can diced tomatoes

2–3 cups fresh baby spinach

1 teaspoon salt

1⁄2 teaspoon freshly ground pepper


In a skillet, heat olive oil. Sauté onion and garlic until soft. Add chili powder and cumin and cook for 2 minutes. Add along with squash, beans, broth, and tomatoes to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. An hour prior to serving, stir in the spinach, salt, and pepper.

Banana Chips

This is as easy as it is delicious. Simply slice banana into thin slices and arrange on a silicone baking mat. Bake for 2-3 hours, or until golden, at 200 degrees. You could use a dehydrator, but I don’t have one so I’m not sure about the cooking times.