flax crackers

Easy Flax Crackers

These crackers are so easy, its stupid. I made these for my Halloween cracker and cheese board and they were a HUGE hit. These are also UH-MAZING as a vessel for homemade hummus.


image via Clean, Green, Simple

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.

Easy Flax Crackers

These crackers are so easy, its stupid. Use whatever seasonings you like, salt and pepper, chili, lime and garlic, basil and Parmesan, everything but the bagel.. whatever you’ve got around! The possibilities are only as limited as your imagination; so use it!

Course Appetizer, Snack
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 cups flax seed ground
  • 3/4 cup water
  • 2 tsp seasonings of choice


  1. preheat your oven to 400F and line a cookie sheet with parchment paper or a silicone mat

  2. mix all ingredients together and spread 1/4″ thick onto prepared cookie sheet, using a second piece of parchment paper over the top to smooth everything out

  3. score the dough with a sharp knife into whatever size and shape you prefer, this will make them easier to break when cooked. Just be careful not to cut your mat!

  4. bake for 20-30 minutes until edges are browned but not burnt.. watch them carefully. The crackers on the edges will burn much faster than the ones in the center

Recipe Notes

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.

pumpkin cream cheese bread

Pumpkin Cream Cheese Bread


This recipe makes THE PERFECT pumpkin bread. I made it into 3-mini loaves as a thank you to the hosts of the Seattle WLS Meetup earlier this month and it was a huge hit.

Not to mention the pumpkin banana muffins, too… that’ll be another post, I promise!IMG_7931.JPG

You can feel free to use flavoured cream cheese in the topping if you want, but plain works just as well! You can also adjust the cooking time to make one big loaf, too.. just keep an eye on it!

Are you ready? Let’s go!

Pumpkin Cream Cheese Bread

By adjusting the cooking time, you can make 3 mini-loaves, or one big loaf! This bread has the perfect amount of sugar and spice to bring happiness to any holiday event, regardless of the weather outside.

Course Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


pumpkin batter

  • 1/4 cup brown sugar (or coconut sugar) lightly packed
  • 2 large eggs
  • 3/4 cup pumpkin purree not pumpkin pie filling
  • 2 Tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 1/4 cup whole wheat flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice

cheese batter

  • 8 oz cream cheese (flavoured is ok, just not whipped) room temperature
  • 1 large egg lightly beaten
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat your oven to 350F and grease either 3 mini loaf pans or one regular sized loaf pan. Make the cheese batter first by mixing all ingredients with an electric mixer until smooth; set aside.

  2. To make the pumpkin batter, cream together the brown sugar and eggs with electric mixer until fluffy.

  3. Fold in the pumpkin puree, coconut oil, and vanilla; mix until smooth.

  4. In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin spice; then slowly add it to the wet ingredients; careful not to overmix.

  5. Divide the pumpkin mixture between the three mini loaves or pour into one regular size and top with the cream cheese batter. Mini loaves take 35-40 minutes while the large loaf takes 45-50 minutes or until a toothpick inserted inside comes out clean. Watch them carefully! You want the edges to be brown, but not burned.

These would make perfect host gifts if you’re going to a Thanksgiving gathering this year!

Sorry it took so long to post, I’ve been busy… and lazy; simultaneously. As always… Thanks for sticking around!


Mexican Style Brown Rice

This might not be the quickest recipe, but I assure you it is well worth the time!

Mexican Style Brown Rice

All white rice starts out as brown rice. A milling process removes the rice's husk, bran, and germ. This process increases white rice's shelf life but removes much of its nutrition, including fiber, vitamins, and minerals... so when choosing rice for your meals, opt for brown rice whenever possible!

Course Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1/4 cup oil of choice
  • 2 cups brown rice
  • 1 jalapeno minced
  • 2 medium tomatoes
  • 1 yellow onion
  • 2 cloves of garlic
  • 2.5 cups vegetable stock or water you can use chicken stock if you wish, too
  • 1 Tbsp tomato paste
  • seasonings; salt, pepper, cumin, red pepper, chili powder to taste
  • 1/4 cup cilantro finely chopped


  1. Place tomato, onion and garlic in a food processor and blend until almost smooth. You’ll need 2 cups of this mixture; you can use the rest if there is any for something else. Salsa maybe?

  2. Heat the oil over medium heat in a large pan, add the rice and minced jalapeno and mix until the rice is slightly browned; about 2-3 minutes. Pour in the tomato mixture, veggie stock and tomato paste, stir to combine. Add your seasonings now!

  3. Bring to a boil before turning down the heat, cover and allow to simmer for 45 minutes to 1 hour stirring occasionally.

  4. Before serving, mix in chopped cilantro and serve with your favourite tacos, refried beans or whatever you want!


zucchini cake

Chocolate Zucchini Birthday Cake with Pumpkin Cream Cheese Frosting

Being a part of the weight loss surgery community, I’ve been able to build friendships with people from all over the globe. Thankfully before moving to the PNW, I became friends with Anna. She and her hubby are VSG rockstars and I had the pleasure to bake her birthday cake last week for her dirrrrrrty thirrrrty.

This recipe is perfect when you’re looking to make a single cake to frost, but you can obviously scale up the recipe to make a layered cake, if that’s what you want.

But me? One and done.

For now.

zucchini cake


Chocolate Zucchini Birthday Cake with Pumpkin Cream Cheese Frosting

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • 1 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon optional
  • 3/4 cup brown sugar or coconut sugar packed
  • 1/2 cup coconut oil melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup Greek yogurt vanilla or plain
  • 1 cup zucchini grated; about 1 medium
  • 1/2 cup chocolate chips or butterscotch chips


  • 8 oz cream cheese full fat or 1/3 fat is ok, but don't use fat free
  • 1/2 cup pumpkin puree not pumpkin pie filling!
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 6 Tbsp brown sugar or coconut sugar


  1. Make the frosting first by mixing all of the ingredients together with a hand mixer. Put it in the fridge until you’re ready to frost the cake.

  2. Preheat the oven to 350F and prepare an 8-inch cake pan by lining the bottom with parchment paper and lubing it up with non-stick spray and set aside.

  3. Sift together the flour, cocoa powder, salt, baking soda, baking powder, and cinnamon if you’re using it, chocolate chips and mix until combined. Set aside.

  4. In a separate bowl, combine sugar and oil until well mixed and add eggs one at a time until fully incorporated. Add vanilla, yoghurt; mix and then finally… fold in the shredded zucchini.

  5. Add the wet ingredients to the dry ingredients, make sure it it completely mixed before pouring into the prepared cake pan. Bake in the preheated oven for 40-45 minutes until a toothpick comes out clean.

  6. Let the cake cool COMPLETELY before slathering on the pumpkin cream cheese frosting; otherwise its going to melt.

ENJOY! Every day can be your birthday when you make a cake with zucchini!

potato coins

Perfect Oven Baked Potato Coins


JordanShrinks did this 30 day potato diet cleanse a while ago and she has me thinking about nothing BUT potatoes.

You can check out her video on what the potato cleanse is and how she did it!

While I’ll never do any kind of diet cleanse or what have you, she did seem to get the perfect, tasty potatoes every time. I guess if that’s most of what you’re eating morning, noon, and night you’ll get really good at preparing them, right?

Wash, slice, roast and devour. Its really that easy. If you’re thinking, “BUT WHITE POTATOES ARE BAD” Lemmie show you this:

Just eat your damn veggies, ok?

Perfect Potato Coins

You can cut these anywhere from 1/8″-1/2″ thick depending on how you like them, so play around with thickness and cooking time to find what you like best. Thicker potatoes = longer cooking time. Duh 😉

Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • potatoes; DUH
  • seasonings of choice I end up always using garlic powder, paprika, salt, pepper and thyme
  • drizzle of oil if that's your thing... I don't normally us any.


  1. preheat oven to 425F

  2. wash and cut up your potatoes into coins no thicker than 1/2″ thick, toss them in a sealed bag with seasonings and shake em up! The moisture from washing them makes the seasonings stick instead of using oil 😉

  3. place them in a single layer on a baking sheet with parchment or silicone mat and bake for 30-35 minutes until golden and crispy


Roasted Vegetable Bisque

IT’S ALMOST FALL. Are you excited? I’m really excited.


This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It’s brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you’d like.

Thinking about making your own baby food? This might actually be perfect, too.

Roasted Vegetable Bisque

This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It's brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you'd like.

Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes


  • 5-6 carrots diced
  • 1 sweet potato; with or without skin, I always keep them on diced
  • 1 small butternut squash peeled, scooped and diced
  • 2 Tbsp oil of choice
  • 2 cloves of garlic minced
  • 1 yellow onion diced
  • 4-5 cups vegetable stock or more depending on how thick you want it
  • seasonings of choice; I used thyme, salt, pepper and some red pepper flakes and a few bay leaves to taste
  • splash of coconut milk optional


  1. preheat the oven to 425F and put the diced carrots, sweet potato, and squash on a prepared baking sheet lined with parchment or silicone mat; season with salt and pepper to taste. Roast until tender; about 40-45 minutes.

  2. In a large stock pot, heat the oil over medium heat and add the onions, cooking until translucent; about 5-7 minutes. Add garlic and stir until fragrant; about 30 seconds. Add in all the roasted veggies, stock, and seasonings and bring to a boil.

  3. Reduce the heat and bring to a simmer for 15-20 minutes, stirring occasionally. Remove from heat, take out the bay leaves and put it in your blender to cool before blending to oblivion OR you can attack it with an immersion blender. Either way, blend until its smooth.

  4. At this point, you can add more stock if the consistency is too thick. Mine came out the consistency of baby food… but it was delicious baby food. You could also add a splash of coconut milk to thin it out, too.