Squash Johnnycakes

Is there ever a leftover something in the fridge that you just don’t want to finish? I feel this way about roasted squash far too frequently at this time of year when it’s crazy abundant. This goes back to why I don’t meal prep things like casseroles, I notoriously tire of eating the same thing after 2 days.

To make it through the last of an acorn squash I roasted last week, I made an unfussy recipe. Enter, the savory squash Johnnycakes.

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This is the ultimate unfussy recipe. No need to go crazy with exact measurements, and by all means go for it if you want to change up the seasonings. Also know that you can use any kind of roasted squash here. As long as it’s mashed after being roasted, it’ll work!

If you don’t have gf breadcrumbs (or chickpea crumbs), you can make your own with this method quite simply. I do this with leftover slices of the gf sourdough bread I’ve been experimenting with.


  • 1/2 cup roasted squash I used acorn squash 
  • 1 egg
  • 2 tablespoons gf breadcrumbs I used chickpea crumbs 
  • 1/4 teaspoon salt
  • 1 tablespoon dried chives
  • 2 teaspoons ghee or unrefined coconut oil
  • optional to serve: arugula, mustard dip, or tahini


Measure roasted squash into a small bowl, use a fork to whisk it with all other ingredients.

Heat a cast iron skillet over a medium setting with ghee or unrefined coconut oil. Scoop roughly 2 tablespoons of batter onto the skillet. Cook 2-3 minutes on each side.

Serve with optional suggestions or add to a plate of roasted vegetables.




Carrot Gnocchi

I focused a lot of my energy this week on fermentation. Specifically starting a gluten-free sourdough culture. I love getting absorbed into the process of everything. Sure the goal is to eventually create a gluten-free boule of bread, but putting in the effort to cultivate natural fermentation has been enthralling (and a bit tedious). A packet of yeast isn’t how our ancestors made bread, and there’s nothing beneficial about that process. It’s quick, and the nutrition of the ingredients making the bread get minimized by such a shortcut.

There’s little to no thrill in buying new products in a grocery store anymore. It’s especially noticeable when I go to one and return with almost no produce or items in packages, rather bulk bin items like grains and nuts, some cans of coconut milk to make yogurt with, or the occasional block of Miyoko’s (because they use real organic ingredients and natural culturing). The real thrill of food for me comes from being able to make it myself with ingredients optimal for wellbeing.

Until the farmer’s market closes in November, I’ll be coming home from the grocery store without much of anything fresh. The majority of the animal proteins and produce will be gathered on Tuesday mornings in Copley Square.

Taking a break from fermentation, I looked to replace the potato in a gnocchi recipe with the bunches of carrots that came home from Tuesday’s trip. White potatoes are a nightshade unfortunately. Nightshades, while not inherently troublesome for all, can cause an inflammatory response in some people like myself. They run in the same race as eggplants, tomatoes, peppers, etc…


Continue reading “Carrot Gnocchi”

Turmeric Roasted Cauliflower and Honey Mustard Salad

I missed the farmer’s market this week returning from the Pacific Northwest on a Sunday. But, my brother (one of the greatest people I know) kindly went for me. The local produce is nothing short of spectacular at this time of year, ideal for salads like this one.

There’s nothing rigid about a salad recipe. Tossing together what you have works almost every time. You could also add some legumes or grass-fed pastured animal protein to make this a complete meal.

The turmeric roasted cauliflower recipe below makes enough to contribute to meal prep for eating during the week. When it comes to meal prep, I don’t like preparing full dishes as much as I like having components that can be combined to make various meals. Continue reading “Turmeric Roasted Cauliflower and Honey Mustard Salad”

Wild Caught Fish Tacos

Don’t be fooled by the inclusion of fish, this taco recipe is plenty full of vegetables. If you’re not including fish in your diet, these tacos would also be great with some sprouted beans for a boost of protein.

A seal of sustainability, and certification of being wild caught is precisely what I look for if I’m going to make fish. It’s been a bit of a transition back into the world of eating certain animal proteins following a super strict anti-inflammatory diet to heal major gut inflammation. Continue reading “Wild Caught Fish Tacos”

Turmeric Cauliflower and Carrot Hash

This is the last supper in Boston for a while for me, using up what’s left in the kitchen before I’m gone for the next 4 months. I’m sure I’ve said it before that I thoroughly enjoy the game of making a meal with no plan, and this was one of those games. I’m not saying I want to compete on Chopped or anything wild, but I do enjoy the challenge. Continue reading “Turmeric Cauliflower and Carrot Hash”