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.