Roasted Delicata Squash with Fennel


Fall is my absolute favorite. Why?

Because FOOD.

Who else wants to eat ALL THE THINGS? Well, so do I, friend.  So do I.

A few years ago, we discovered this gem of a gourd. It’s name is Delicata and it lives up to all the whimsy and subtlety that the name would suggest. It’s light, slightly sweet, and so crazy delicious that YOU WILL WANT TO EAT ALL OF IT IMMEDIATELY.

I’ve tried it a few different ways, and the easiest and tastiest way to prep it is in the oven.  A simple roast with coconut oil and pink salt elevates the squash to another level.  It’s a level you want to be at, trust me. It’s also simple and quick to prepare and the squash doesnt’ require peeling, unlike some other squash cousins.  Yep, I’m looking at you, Butternut.  You’re too much work! But delicata takes all the work out of it.

This super simple dish is great as a side, but honestly, I eat it on it’s own all the time. Because it takes no work to prepare, it’s comforting, and very filling.



  • 2 delicata squash, de-seeded and sliced (no need to peel!)
  • 1 large fennel bulb, cut in half and sliced
  • 1/4 cup coconut oil, melted
  • 1 tsp pink himalayn salt
  • 2 tsp rosemary, chopped
  • 1 tbsp fennel fronds (the soft, feathery green things that sprout out of the the fennel bulb)
  • 1 tsp red pepper flakes (more for spicy)


  1. In a large mixing bowl, place fennel, delicata squash, and rosemary.
  2. Add coconut oil, and stir quickly.  Add salt and red pepper flakes and mix again.
  3. Spread squash and fennel out on a large baking sheet, and try to get as many pieces to lay as flat as possible.
  4. Bake at 400 degrees for 30 minutes, stirring once.
  5. Remove from oven and garnish with a little more salt and fresh fennel fronds,
  6. Eat immediately and enjoy! Or save for later and mix up a salad with some quinoa, spinach, and dried cranberries.

Enjoy the season!


Chocolate Chip Pumpkin Bread (Paleo, Vegan)

PUmpkin Bread2

This is your obligatory fall pumpkin post.

And it’s freaking amazing.

Now, I have to be very honest with you. (What, like I would lie to you otherwise?! Being (too) honest is part of the fun.) I’m not a huge fan of pumpkin.  I’m really not a huge fan of pumpkin spice.  I find that I’m really happy with one gluten-free pumpkin treat a year.  I’ll eat the pumpkin pie if that’s my only option at Thanksgiving.  I’ll throw pumpkin cheesecake a bone, too, because that is legitimately the best thing about Fall.

But pumpkin flavored soda or pumpkin spice toothpaste or any other number of Things That Should Never Be Pumpkin are just not doing any of us any favors. Even so, I get it.  It’s a craze. It’s fun. And people enjoy the feelings of Fall, and all things associated with this beautiful season. Even if it’s still 90 degrees most days, I GET IT.

So, I want you to have as much fall as you can handle.  Baby Zeus knows we will all struggle with sad winter feelings come January, which is why I’ve created lots of pumpkin-y things in my kitchen this month.  Even though it’s been 90 degrees here in the PNW all September and in the 80’s in October, and we don’t have central air conditioning and I don’t like pumpkin much.  It’s okay. That run-on sentence made me feel better, just like pumpkin treats make you feel better.


Also, I’m pretty lazy when it comes to tasty desserts so I endeavor to spend as little time in the kitchen as possible.  This only means GOOD THINGS for you, my friends.  Easy, mind-blowingly good things.


  • 1 16 oz jar unsalted almond butter (Raw is best, but roasted works, too.)
  • 3 large eggs, or 3 Tbsp flax meal mixed with 6 Tbsp water
  • 2 Tbsp raw honey
  • 1 15 oz can pumpkin puree
  • 1 Tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon (optional)
  • 2 tsp pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tsp natural sea salt (I prefer kosher style)


  1. In a small mixing bowl, combine eggs (or flax mixture), almond butter, pumpkin, vanilla extract and honey.  Stir well.
  2. Add baking soda, baking powder, salt and cinnamon.  Combine thoroughly. (You can use a mixer, but I prefer using a sturdy spatula.)
  3. Fold in chocolate chips.
  4. Spoon batter into a greased bread pan. (I prefer to split it up between 2-3 small loaf pans.)
  5. Bake at 325 degrees for 45-65 minutes, depending on your oven and size of pans.
  6. Remove from oven and transfer to a baking rack to cool for 30 minutes before removing from pan.  The cooler the bread, the better removal will go.  Because there is no gluten, it might crumble if removed too soon.

Pumpkin Bread

So, let’s have fun with this, okay? Mix it up.  Change out the chocolate chips.

Try butterscotch chips.

Try nuts.

Try maple glaze.

Try bacon.

Try Junior Mints.

Just kidding,  Junior Mints would be freaking disgusting.Make your pumpkin dreams come true.

PSL Forevah,

Easy Vegetable Coconut Curry {Vegan, Paleo}

VegetableCoconutCurryWHO HAS TIME FOR HARD SH*T?!

Well, not me.  Especially not when it comes to food.  When you have a super special custom eater for a toddler and you can’t handle grains, things get a little dicy.

So, I want to make easy things.  And if it’s healthy, even better.  Because you know what should be easy? Eating.  In this day and age, eating should be the easiest thing we do.  So, I’m on a campaign to make easy, healthy food that doesn’t require magic or rare ingredients from exotic places like Whole Foods.  Just real food, you guys.  Foods that nourish and feed your belly and give our bodies energy and the builidng blocks it needs to function well.

I’m starting in the easiest way possible: Frozen vegetables, with a side of canned coconut milk and a bit of hot curry powder.


  • 1 12 bag of frozen vegetables (I like cauliflower, or something with cauliflower in it because of texture)
  • 1/2 can full fat coconut milk
  • 1 Tbsp (more for spicy, less for not) hot curry powder
  • 1 tsp salt
  • 1/2 tsp pepper


  1. In a medium or small saucepan, dump the bag of frozen veggies, coconut milk, and spices.  Heat on medium heat for 20 minutes, stirring occasionally.  Cook longer if you want to saturate the veggies with the curry flavor.
  2. Eat it.

Optional edit: You can pour this over rice or quinoa.  This feeds one person in my house without the rice, and sometimes even with the rice because when it comes to veggies, we don’t edit ourselves. I also like to sprinkle some fresh chopped cilantro on top of it for a bright contrast to the creamy deliciousness of the curry.

Keep It Easy,


Creamy Polenta Ragu {Vegan and Gluten-Free}

Polenta RaguI have these neighbors. We will call them Wilfredo and Valentina, because those are their actual names. Cool, right? Well, they ARE cool and totally live up to those epic names. They moved in downstairs about eight months ago from New Jersey and we have become close friends. So close, in fact, that my two year old son, E, feels totally comfortable opening their front door and walking right in to say hello at any hour of the day.  (Yeah, we’re working on the whole concept of knocking.)

Wilfredo and Valentina are both avid athletes. It’s not uncommon to see them sprinting up and down the steep hill in front of our building, or doing interval training in the parking lot at dawn. And rain or shine, Wilfredo is running his heart out, getting ready to run UltraMarathon races,  and Valentina is probably completing a 50 mile bike ride as part of her triathlon training before heading off to work.  They have a serious love for activity, the outdoors, and competition.

They’re also VEGAN.

Now, we eat many animal products in our house. We eat plenty of veggies and fruits, too. But we are decidedly not vegan.

Our tribe here has expanded to enfold Wilfredo and Valentina into our hearts. We want to fully integrate them into our little community and become a safe place for these New Jersey transplants.

But here’s the thing: I love them. I love them BIG. They love my kid fiercely and he loves them fiercely right back. My love language is food. So, in order to share our table with them, I’ve been experimenting with dishes outside of my normal food repertoire.

But here’s another thing: Every single person in our tribe has special food things. E takes the (gluten-free, nut-free, egg-free, dairy-free, soy-free, carrot-free) cake because of his FPIES, but he certainly is not the only one who needs special food. But nobody has excluded animal products entirely from their diets.

Until now.

So, when the tribe decided to do a vegan brunch a few weeks ago, I accepted this challenge with great excitement.  Because even though you will never see me sprinting up and down the hill for funsies, I do love a good challenge.  And if the challenge translates to a little food love, then even better.

Everyone can technically eat corn, including E. I typically try to avoid it, but it doesn’t make me feel like wheat does. I also wanted to do a homestyle dish that was still healthy and everyone could enjoy.  I began to dream about casseroles, baked dishes, and rich, flavorful sauces.

Creamy, hot polenta dishes started filling my mind. It’s easy to veganize polenta. So, I scoured the internet looking for recipe ideas. I hit a wall when I couldn’t find exactly what I was looking for and started getting frustrated.

Then I remembered that I can cook. DUH.

I started extracting favorite elements from dishes that looked great. Easy enough. Then I got to work.

I discovered that making the polenta first and baking it for a bit gave it the perfect texture. Scoring it, and then topping it with a simple tomato and veggie mixture and putting it in the oven to bake longer made mouth magic.

I brought my finished polenta dish before our tribe. I know I can count on them to give me their honest feedback. They tasted. They went back for seconds. They lamented when it was over, especially Wilfredo and Valentina. Luckily, I made an extra dish of it just for them, and walked it downstairs after brunch was done. They were stoked.

This dish is the classic, simple-food-done-right, love-in-a-Pyrex pan taste of comfort every person needs in their life. Probably right now.

You can make your own variations by using what you have on hand. THIS DOESN’T HAVE TO BE VEGAN. But then again, you can’t share it with your awesome vegan neighbors if it’s not. So, prepare wisely.

Ingredients for Polenta:

  • 2 cups dry polenta
  • 4 cups unsweetened, unflavored hemp milk (or regular milk)
  • 2/3 cup water
  • ½ cup Nutiva Shortening, or butter
  • 1-2 tsp sea salt

Ingredients for Ragu:

  • 1 jar crushed tomatoes
  • 2 fresh tomatoes, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, crushed
  • 1 bunch spinach or chard, chopped
  • 1-2 zucchini, chopped
  • 2 Tbsp olive oil
  • 4 leaves fresh basil, or 1 Tbsp dried
  • 4 leaves fresh sage, or 1 tsp dried
  • 1 Tbsp fresh rosemary, or 1 Tbsp dried
  • 1 Tbsp black pepper
  • 1 tsp sea salt

Directions for Polenta:

  1. Cook polenta according to instructions on package, subbing water for milk. Add additional water to thin it out. It should be a smooth, creamy texture, and easy to stir.
  2. Pour polenta into a large, greased casserole dish. Bake on 350 degrees for 20 minutes.
  3. Remove from oven, and score with a sharp knife into 1-2 inch squares, but do not remove from the dish.

Instructions for Ragu:

(Note: This is great to start while the polenta bakes in the oven.)

  1. Saute onion and garlic in oil, then add herbs, tomatoes, zucchini and sauce. Bring to a low boil.
  2. Remove from heat, and stir in spinach or chard.
  3. Pour over polenta, and bake for 30 additional minutes, or until mixture is bubbling.
  4. Serve and eat immediately, or store for leftovers.

This freezes okay, but stays good in the refrigerator for a week. But the thing is, I don’t think it will last that long. This is comfort food at it’s very best.

Hug a vegan,

Are you interested in learning more about vegan eating and running?  Visit Wilfredo’s blog over at Eat, Run and Done.



Aioli Grilled Asparagus {Dairy Free}


Summer is almost over in the Pacific Northwest.  The uncharacteristically hot weather has been replaced with overcast skies, cooler temperatures and a sprinkling of rain.  Summer lovers are eeking out every ray of sunshine and late-afternoon warmth in preparation for a rainy autumn and winter ahead.

As for me, I’m eeking out every opportunity to utilize the grill before we are driven indoors.  I like the rain.  I like the cooler temps and deep greens and blues of the rainy season.  But I miss my grill.

I attempted many new recipes this summer, with many new ingredients.  Because cooking with fire is FUN.  Asparagus has been a favorite go-to for a summer veggie, and my new favorite asparagus recipe is simple, impressive, unusual and freaking tasty. All it takes is a bunch of asparagus, a little mayo and dijon mustard, fresh rosemary, cracked pepper, and you guessed it, a hot grill.

Don’t let a fancy words like “asparagus” and “aioli” fool you.  Asparagus is full of important vitamins that naturally boost energy and immunity. And as for aioli? It’s just mayonnaise with something added to alter the flavor profile.  For this recipe, I used mayonnaise in place of oil and it turned out superbly. It adds a complex flavor and richness that oil misses.  I am sure this will work in the oven, as well.  But, you know. Summer.


  • 1 lb of asparagus, trimmed
  • 1/2 cup mayonnaise
  • 2 Tbsp dijon or stone ground mustard
  • 1 Tbsp fresh rosemary, chopped
  • 1 tsp cracked pepper
  • 1 tsp sea salt


  1. Combine all ingredients, except asparagus, in a small mixing bow. Call this “aioli”.
  2. Coat asparagus in aioli mixture.
  3. Place asparagus on hot grill and cook until asparagus is slightly tender, and the outer skin crisps up a bit.
  4. Sprinkle a little sea salt on top, and serve immediately.

If asparagus is your dish, you will fall in love with it and impress your friends and family at your Labor Day gathering this weekend.  Or at the very least, give them stinky pee.

I hope your Labor Day is filled with love,