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.




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The best lesson I learned to balance my blood sugar when snacking? Pair carbohydrates with a quality fat for maximum energy. Having snacks to carry around on a full day out of the house makes a world of difference. If you always have something nourishing on hand there’s no question about what to eat and when you can eat. Functional food for the win. Continue reading “Sweet Potato Collagen Bites”

Sprouted Garbanzo Bean Hummus (with Apple Cider Vinegar)

If I had to make a list of things I could eat forever and never get sick of, hummus would be at the top. It has been a while since I’ve made a traditional hummus, so this batch felt monumental. And my reason for not making hummus lately involves lemon. Funny story.. I inadvertently gave myself a sensitivity to lemon while living in California where the citrus trees were abundant. Long story short, what you’re eating at a given time dictates what your immune system reacts to. In my case I was eating way too many lemons, so I guess I took the ELISA test at just the right time to slow myself down. Continue reading “Sprouted Garbanzo Bean Hummus (with Apple Cider Vinegar)”

Dukkah Roasted Carrots

Dukkah is one of those seasonings that warms you from the inside out without actually being spicy. Ideal for the weak of stomach, if you will. This blend of spices, herbs, nuts, and seeds comes to us from Egypt but finding it already blended to buy can be tricky. Dukkah doesn’t contain many wild ingredients, so fear not the process of making your own aromatic blend. Continue reading “Dukkah Roasted Carrots”