Sweet Potato Dip

Sweet Potato Dip

I’m not a huge hummus person. Store bought versions are typically made with unhealthy vegetable oils, like canola oil or some type of seed oil. Legumes can also be inflammatory for many people.

Don’t get me wrong though, it can be pretty tasty, but sweet potatoes really have my heart. They are delicious and are a great source of plant based carbs! This dip is one of my new favorites. The creamy whipped sweet potato pair perfectly with the spices and fresh ginger. 


  • 2 medium-sized sweet potatoes (aka 2 cups cooked, skin removed)
  • 1/4 cup tahini
  • 1 TBL Lime juice
  • 1/8 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp cayenne (more or less, to taste)
  • 1 tsp coriander, freshly ground
  • 1 inch fresh ginger root, peeled and sliced
  • 1 date, pitted
  • 1/2 tsp black pepper + more to taste
  • 1 tsp sea salt 
  • handful chopped parsley

After putting the dip into a serving bowl garnish it with a drizzle of extra virgin olive oil, cracked black pepper, chili flakes, and sesame seeds.


  1. ​Preheat the oven to 400F.
  2. Cut two sweet potatoes lengthwise down the middle.
  3. Rub the cut sides with avocado oil and place cut side down on your baking sheet.
  4. Bake the sweet potatoes for 40-50 mins or until soft.
  5. Let the potatoes cool a bit and then peel and discard the skins.
  6. Put the sweet potato into a food processor along with the rest of the ingredients (except garnishes)
  7. Blend on high until creamy and smooth. You may need to scrape down the sides every so often to make sure everything gets evenly mixed.
  8. Scoop the dip out into your serving bowl. Use the back of a spoon to smooth it out. Sprinkle parsley over top along with your other garnishes.

Sugar Free Apple Pie

Sugar Free Apple Pie

I have always preferred pie over cake. Its delicious and is often less sugary tasting than most cakes. Im my family many people opt to have birthday pie rather than the traditional birthday cake. 

I really love a tart apple pie. Using granny smiths is key! For this pie I used organic apples – which is really a must. When it comes to pesticide toxicity apples can be one of the most highly contaminated items. Check out the rest of the list here


  • 8 Organic granny smith apples
  • 1/3 cup golden lakanto
  • 2 tbl cinnamon 
  • 1/4 ts nutmeg
  • 1/4 inch thick – 5-6 slices


  • 2 cup  Otto’s Natural Cassava Flour
  • 4 TBL Arrowroot starch
  • 1/2 tsp (opt) cinnamon
  • 1/2  tsp sea salt
  • 1 cup grass fed butter, let set at room temp for about 10 minutes, cut into about 1″ pieces
  • 2  pastured eggs, whisked
  • 1/2 cup room temp water (this will vary)


  1. Start by making the crust
  2. Cut up your butter and place into a large mixing bowl.
  3. Mix together all the dry ingredients
  4. Add the dry ingredients to your bowl that has the butter. Use a pastry cutter to mix. The dough will begin to resemble crumbs. 
  5. Next add your whisked eggs into butter/flour mixture. Work everything together with a wooden spoon or continue using the pastry cutter.
  6. Next add half of your water and work it into the crumb mixture, add more water a little at a time until it’s the right consistency and isn’t too sticky. You should be able to touch it and not have dough stick to your fingers. When you reach this point divide the dough into 2 balls. 
  7. Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour if needed. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.
  8. Roll the dough out until it is 1/4″ thick. 
  9. You will need a top and bottom crust so roll out two large discs. 


  1. Wash and peel your apples.
  2. Quarter each apple and then slice each quarter into 1/2 inch slices – sort way.
  3. too the apples in your lakanto + spice mix.
  4. Add apples to pie pan that has been lined with the bottom crust disc. 
  5. Place 5-6 butter slices onto the top of the apples
  6. cover with your second disc.
  7. form and seal the edges of the crust.
  8. add holes to the top to act as vents.

bake at 450 15 mins
Turn down oven to 350 and bake for 45 more minutes.

crust from: http://www.ottosnaturals.com/recipe/

Cassava Bagels

Cassava Bagels


  • 1 cup  cassava flour
  • 1 cup arrowroot flour
  • 4 pastured eggs
  • 1/4 cup coconut oil – not melted
  • 2 tablespoons maple syrup
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoonBaking soda
  • 1 teaspoon sea salt


  • Everything seasoning mix for top (onion, poppy seed, sesame seed, garlic, salt)
  • Egg white


  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. 
  2. Use electric mixer to blend all ingredients 
  3. Separate the dough into 4 equal parts. 
  4. Fill a pan with about 2 quarts of water  and bring the water to a boil.
  5. Roll each segment of dough into a ball and then shape it into a bagel. You may have to wet your hands to shape the dough, so it doesn’t stick to you. 
  6. Drop one bagel at a time into the boiling water and let them cook for 2 minutes on each side.
  7. Once the bagels have boiled, set them on the baking tray. Brush with an egg wash and then sprinkle the seasoning blend over the tops of the bagels.
  8. Bake the bagels for about 40 minutes or until golden brown.

Adapted from: https://paleoglutenfree.com/recipes/paleo-bagels/

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