Air Fryer Zucchini Chips

Ingredients :

2 medium zucchini

1 large egg

½ cup parmesan cheese, grated

4 tbsp coconut flour if you want it to be gluten free otherwise AP flour is fine

½ tsp garlic powder

1 tsp Italian seasoning

1 tsp water

Instructions :

Slice the zucchini into ¼ inch slices.

In a mixing bowl, prepare the egg wash by combining 1 tsp water with the egg and beat until smooth.

In separate bowl, combine the flour, garlic powder, grated parmesan cheese, and Italian seasoning.

Dip the zucchini slices in the egg wash and then in the flour mixture.

Place parchment paper in the air fryer basket and arrange the zucchini in a single layer.

Set the heat to 370 F and cook for 8 minutes. Flip the zucchini slices and cook for another 8 minutes. Repeat process until all the slices are done.

Veggie Egg Muffins

These can be made ahead for a quick breakfast and can be eaten on the go.  They also make a healthy and filling snack.

Servings 12 Muffins
Prep Time 10 Minutes
Cook Time 20 Minutes


  • 6 Large Eggs


  • 3/4 Cup washed and torn up baby spinach 


  • 1/4 Cup minced onions


  • 3/4 Cup chopped bell pepper 


  • 3/4 Cup  sliced mushrooms


  • Tablespoon extra virgin olive oil 


  • 1/2 Tsp each sea salt and black pepper


  • 1/4 Cup shredded cheese



  1. Preheat oven to 350 Degrees and grease muffin cups with olive oil
  2. Beat eggs in large mixing bowl with a splash of milk
  3. Heat olive oil over medium heat and sauté onion, red bell pepper, and mushrooms until onions are caramelized 
  4. Combine sautéed vegetables with beaten egg and stir gently. Add sharp cheddar cheese if desired 
  5.  Pour egg mixture into greased muffin cup, up to 3/4 full.
  6. Place muffin pan in oven and bake for 20 minutes, until eggs are set.
  7. Remove from oven and let cool for about 15 minutes before serving.

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.

Zucchini and Squash Casserole

This is the perfect way to use up all of the squash and zucchini that gardeners are always giving me.  You can top it with extra cheese or even breadcrumbs if you are the gluten eating type.



2  zucchini, sliced

2 yellow squash, sliced

2 T dried basil

2 T thinly sliced green onion

1/2 tsp. dried thyme

3/4 tsp. garlic powder

1/2 cup shredded pepper jack

1/2 cup shredded mozzarella

1/4 cup Parmesan

salt and fresh ground black pepper to taste



Preheat oven to 350F.

Combine all ingredients and spoon into a well greased baking dish.

Bake uncovered for 25-30 minutes or until zucchini is tender.

Lemon Garlic Crockpot Chicken

This sounds like an odd combination, but somehow it just works. The leftovers can be frozen, but usually this dish is devoured in one night at our house. It has very little prep time so it’s perfect a busy school night. Just add a couple of steamed veggies as side dishes and you can have dinner on the table in minutes.


1 Whole Chicken

30-40 Cloves Of Garlic – peeled

1 Whole Lemon

1 White Onion – sliced

1/8 of a teaspoon each of marjoram, thyme, rosemary, savory, sage, oregano, basil or your favorite Italian seasoning blend


Line the bottom of your slow cooker with onions and garlic

Wash the chicken under cold water and pat dry

Put the chicken over the onions and garlic

Squeeze lemon juice all over the chicken

Season the inside and outside of your bird with plenty of salt, pepper and the Italian seasoning blend

Put lemon halves inside the chicken

Cover and cook on low for 6 hours, checking on it every couple of hours

Place the chicken on a plate and shred the meat away off the bone. Add meat to the broth, the garlic and onions

Rosemary Cloud Bread



I’m not really sure why this is called “cloud bread”.   It isn’t fluffy like a cloud and it is more like pate a choux than bread.  Many people are turned off by it, but I think it is much better than most gluten free bread and it is also lower in carbs.   If you aren’t a fan of rosemary,  you can experiment with the seasonings.   For example,  cinnamon is an awesome alternative.

Recipe Notes:

When making the meringue, use a metal or glass bowl that is free from oil rather than plastic.

Make sure that you do not get any yolks in the egg whites.

Store in a plastic bag in the fridge for up to a week.  If you don’t store them in an airtight container then they will dry up and become a rock hard mess.

You can eat them right away, but they are best if you allow them to rest overnight.



3 eggs, separated

1/4 tsp cream of tartar

3 tbsp cream cheese, full fat

1 tsp honey

Dried rosemary


Preheat your oven to 300 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Mix the 3 egg yolks with the cream cheese and honey until mixed together well.

With a hand mixer or stand mixer, mix the cream of tartar and egg whites until stiff peaks form.

Fold the yolk mixture into the egg white mixture.

Spoon onto the prepared baking sheets in medium sized circles.

Sprinkle with rosemary.

Bake for 25 minutes or until golden brown.


Sweet Potato and Mushroom Quinoa

Some people are unsure how to cook quinoa. It is as easy as cooking a pan of rice, but much healthier. It is also naturally gluten free.

Sweet Potato and Mushroom Quinoa


• 1/3 cup quinoa

• 1 cup water

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 1 small sweet onion, chopped

• 1 cup mushrooms, sliced

• 1 small sweet potato, peeled and diced

• 1/4 teaspoon cayenne pepper


1. Saute the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes.

2. Add the water, and add pinch of salt.

3. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.

4. Meanwhile, heat the olive oil in a large skillet over medium heat.

5. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. 6. Add the mushrooms, sweet potatoes, and cayenne pepper.

7. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally.

8. Pour a splash of water into the skillet if needed to keep the vegetables from burning.

9. Spoon the vegetable mixture over a bed of quinoa to serve