Autumn Mac & Cheese

I love squash. 4 year old doesn’t. 4 year old LOVES store bought mac & cheese. I do not… ick. Compromise! We both enjoy this fall harvest staple, and it’s a great quick & dirty go-to for busy weeknights.


2 c pasta of choice

1/4 buttercup squash, peeled, seeded & cubed

1 c. chicken or vegetable broth

1 c. shredded sharp cheese

1 tsp. dijon mustard

1/4 c. milk or substitute of choice

sea salt



Boil your pasta, drain & set aside. Throw squash in another pot with your broth and steam until tender. Blend or mash the squash until smooth, stirring in cheese, milk, dijon and a dash of sea salt. Toss in pasta. Easy peasy.

Disclaimer: I’ve made this many times without ever actually measuring. If your sauce is too thin, you may want to add some more cooked squash. If too thick, add more broth or milk. Add cheese, mustard and salt to taste. So simple, you really can’t go wrong!

This would be yummy with rice or quinoa too. Greens on the side. Yum.

Happy Thanksgiving!



Sweet Potato Pie

Eat your pie kids! The last time I made this the whole thing disappeared in one evening. Perfect.

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Sweet Potato Pie

  • 1 lg sweet potato
  • 1 lg carrot
  • 2 eggs
  • 1/4 c. milk/almond milk
  • 1 tbsp butter or coconut oil
  • 2 Tbsp honey*
  • 1 tsp cinnamon
  • pinch nutmeg
  • dash sea salt

1. Peel and chop sweet potato & carrot, toss into a pot with about 1 inch of water in the bottom and steam about 10 min or until soft.

2. Mash the veggies and stir in all ingredients (I like to use my immersion hand blender – super tool! – but can just whisk until combined).

*add honey just to your taste – you may prefer to use less since the vegetables are sweet and pie spices add to the dessert flavour.

3. Grease a pie dish with butter or coconut oil & pour mixture in.

4. Bake at 350 degrees for about 30 min or until firm on top and golden brown around the edges (glass dishes are nice because you can peek at the bottom to make sure you’re not burning).

5. Mange!

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Zucchini Carrot Apple muffins

We’re sitting around enjoying these Zucchini Carrot Apple muffins for breakfast on this drizzly grey morning, so I thought I’d share the recipe. I find it tedious scrolling through a whole long blog post when all you’re really interested in is the food part, so here you go: delicious healthy-ish muffins that are keeping my two kids quiet and content enough for me to post.




  • 2 eggs
  • 1 cup plain yogurt
  • about 1/4 c. honey or sweetener of your choice (use more if you like a sweeter treat)
  • 2 cup flour (I used spelt, could use whatever you prefer or have on hand)
  • 1 cup oats
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1 cup applesauce (or shredded apples – I didn’t have any)


  1. In a large bowl, mix together the zucchini, apple, carrot, honey, eggs, and oil.
  2. In another bowl mix together the flour, salt, baking soda, and cinnamon. Dump contents in with wet ingredients and stir just until combined. Don’t overstir!
  3. (**Secret step** pour half the batter back into your other bowl and add chocolate chips for the big kids. Must take all measures to be discreet — it is imperative the 16 month old not know there is an alternate chocolate version.)
  4. Fill your muffin cups and bake for 20 minutes or until the muffins are firm when you tap the tops.

Eat em up with nice yellow butter for breakfast.

Bon appetit!