How To: Healthy Breakfast – Savoury Squash Pancakes


I’ve had my eye on this recipe for a long time.

It’s been bookmarked in my “recipe to try folder,” along with so so SO many more. Well, thank goodness for national food holidays. When #pancaketuesday rolled around last month, it was the perfect excuse for a breakfast-for-dinner meal.



And oh how glad I was that I made these. They are deceivingly simple sounding. Just some roasted and mashed squash, an egg, some cheese and yogurt, and flour. That’s basically it. And somehow, through the magic that is Smitten Kitchen, they become addictive little pancakes that you eat so fast you thoroughly regret not making a double batch.



These pancakes are honestly perfect for any time of day – feeling like a savoury breakfast but also want pancakes? Make these! Feeling like you want something a little different for lunch? Make these! Feeling like a breakfast for dinner type meal? Make these! Feeling a little peckish mid afternoon? Make these! The fact that they come together lickety-split makes it really easy not to miss out. They also freeze wonderfully so make up that double or triple batch, you won’t regret it.



I’ve eaten them plain, topped with a dab of butter, and a drizzle of maple syrup. But my favourite way is to top them with a little extra plain yogurt. But you do you – I imagine a soft poached or fried egg on top would be lovely.


So make them and tell me your favourite way to eat them, okay? And if you’ve made a double or triple batch, give me a ring!



Savoury Squash Pancakes

Serves 4-6
Dietary Vegetarian
Meal type Breakfast, Main Dish, Side Dish
Website Adapted from Smitten Kitchen


  • 1 butternut squash (halved and seeds removed)
  • 1/3 cup 2 % Plain Greek Yogurt
  • 2 eggs
  • 1/2 cup parmesan cheese (grated)
  • 3/4 Tsp salt
  • 1 Tsp baking powder
  • 1 cup all purpose flour
  • butter (for frying pancakes)
  • additional butter or yogurt, maple syrup, sour cream (for serving)


These pancakes are great for breakfast, lunch, and dinner! I love them as a side to eggs and topped with some extra butter or yogurt. You could definitely cook up a double batch as they freeze really well.


1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Place squash flesh side down on baking sheet and bake for about 45 minutes, or until very tender. Remove and let cool slightly and scoop out flesh and mash. Measure out 1 cup of mashed squash and store the rest in the fridge or freezer for another time.
3. In a large bowl whisk together squash, yogurt, eggs, cheese, salt, and baking powder until combined. Add flour and stir until just mixed in.
4. Heat a large non stick skillet over medium heat and add some butter to coat the bottom of the pan (I used about 1 tbsp or so). Using a 1/4 cup measuring cup, spoon batter onto pan, flattening it slightly with the back of a spoon.
5. Once brown on the bottom side, flip and cook until brown on the other side. If the pancakes are cooking too quickly, turn down the heat slightly. If you aren't eating them right away you can keep them warm on a parchment lined baking sheet at 200 degrees.
6. Serve as is, or topped with some maple syrup, additional butter, or yogurt.

How To: Quickie Meal – One Pan Roasted Chicken Breasts with Lemon, Brussels Sprouts, and Butternut Squash

FullSizeRender 8

I survived.

I made it through the 8 days of Passover.

8 days of forgoing my usual oatmeal breakfast.

8 days of giving up muffins and granola bars.

8 days of choosing a salad over a sandwich for lunch.

8 days of Matzah pizza.

Well, that last part was okay. And I did it without eating quinoa 27 million times a day. How? With meals like this sheet pan chicken dinner.



Not only was this meal a Passover dinner hit, it is also an easy and one-pan way to get dinner on the table with minimal fuss or clean up.

I have to confess that I did make it at around 9 in the morning while my babe was taking a nap. To quote one of my friends, I go by the motto “cook while the baby naps.” Also, you never know what the rest of the day will hold, ie. a day where they are refusing to sleep at all and need to be held at all times leaves little time to get dinner ready. So I take advantage of that first nap. But that also meant we were eating this dinner cold, the norm for our dinners these days. So if it was so good cold you can only imagine how good it would taste hot out of the oven! But, that cold dinner also proves this chicken and vegetable bake makes delicious leftovers the next day.


The roasted lemon slices are key here – the heat from the oven really brings out all that delicious lemon juice that, along with the marinade, really flavours the whole pan. I went with squash and brussels as my veg of choice but you could definitely substitute carrots and broccoli or sweet potatoes and cauliflower.


As delicious as this chicken dinner is, I think now that I’ve made it through 8 days of no grains, a big plate of pasta is in order! But you all should feast on this one pan chicken meal!



One Pan Roasted Chicken Breasts with Lemons, Brussels Sprouts, and Butternut Squash

Serves 4-6
Meal type Main Dish
Website Adapted from Eating Bird Food


  • 6 boneless, skinless chicken breasts
  • 4 Cups brussels sprouts (cut in half)
  • 1 red onion (chopped)
  • 1 butternut squash (peeled and chopped)
  • 4 Tbsp olive oil (divided)
  • 1 Tbsp honey
  • 2 lemons (1 sliced and 1 juiced)
  • 2 Tsp salt (divided)
  • 1.5 Tsp pepper (divided)
  • 2 cloves of garlic (minced)
  • 2 Tbsp apple cider vinegar
  • 1 Tsp dried thyme
  • 1/2 Tsp onion powder
  • 1 Tsp paprika
  • 1 Tsp garlic powder


This one pan dish is an very easy and flavourful weeknight meal. If you are not a fan of chicken breasts, chicken thighs can easily be substituted. This is also a great way to use up whatever vegetable you have on hand - cauliflower, sweet potatoes, parsnips, broccoli or carrots would all be great in this recipe.


1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place brussels sprouts, butternut squash, red onion, garlic and lemon slices on a parchment lined baking sheet. Top with 2 tbsp olive oil, honey, lemon juice, 1 tsp salt, and 1/2 tsp pepper. Toss to coat.
2. Place chicken breasts in a zip lock bag. In a small bowl combine remaining 2 tbsp olive oil, apple cider vinegar, garlic powder, onion powder, paprika, thyme, and remaining 1 tsp salt and 1 tsp pepper. Stir to combine and pour over chicken breast. Massage bag to evenly coat chicken breasts in marinade.
3. Place chicken breasts atop vegetables and bake in the oven for about 30-40 minutes, or until chicken is cooked through and vegetables are soft and browned.
4. Remove from oven and divide vegetables and chicken breasts onto plates and squeeze remaining juice from the lemons overtop.

How To: Healthy Lunch – Curry Roasted Butternut Squash, Chickpea, and Kale Salad with Tahini Dressing


It’s time to get back to reality folks.

The holiday season has come and gone, school is back in session, and vacation time is over. I must say, I really didn’t mind being at work over the past two weeks. There was no traffic, I got the best parking spots, and everyone just seemed happier.




But today there will be tons of traffic, I will likely be parking extremely far, and the back to work blues will be setting in. At least we have this delicious salad to help us get through this rough transition back from holiday mode.


I think this is the perfect back to reality salad – it’s loaded with all the healthy stuff you probably lacked over the past couple weeks. Kale, butternut squash chickpeas, red peppers – you know, those things we call vegetables?? But just so we don’t shock your systems, some crunchy and sweet candied nuts are thrown in and the whole things gets tossed with a creamy tahini dressing. The perfect meal to get you back into your everyday routine.




The recipe for the candied nuts will make more than you need for this salad. So think of that as extra support to help you through this rough first week. All the components can be made ahead of time so all you have to do is assemble this salad when the time is right and you have a healthy lunch for the week ahead.



I know this first week back will be hard, but at least you now have a delicious lunch to look forward to. Not so bad anymore is it?



Curry Roasted Chickpea and Butternut Squash Kale Salad with Tahini Dressing

Serves 2-4
Dietary Vegetarian
Meal type Lunch, Main Dish, Salad
Website Adapted from Foodiecrush


Candied Nuts

  • 1/4 cup sugar
  • 2 Cups walnut or pecan halves
  • 1/4 cup brown sugar
  • 1 Tsp cinnamon
  • pinch cayenne
  • pinch salt
  • 1 egg white (whisked)


  • 1 bunch kale (stems removed and chopped)
  • 1 red pepper (thinly sliced)
  • 1/2 cup dried cranberries
  • 1 butternut squash (peeled and cubed)
  • 1 can chickpeas (drained and rinsed)
  • 1 Tbsp olive oil
  • 1 Tbsp curry powder
  • pinch salt


  • 1/4 cup apple cider vinegar
  • 2 Tbsp tahina
  • 1 Tsp honey
  • 1 Tbsp olive oil
  • 1/2 Tsp salt


The nuts, squash, and dressing can all be prepared ahead of time. The candied nut recipe makes double what you need for this salad so you have plenty of extra for snacking! While this salad is a meal on it's own, it's also great topped with some chopped feta or goat cheese.


Candied Nuts
1. In a small bowl combine the sugars, salt, cayenne and cinnamon. In a separate bowl mix the nuts and egg white until the nuts are coated. Add the sugar mix and toss until well coated.
2. Preheat oven to 300 and line a baking sheet with parchment paper. Spread out nuts evenly on baking sheet and bake for 40 minutes, tossing after about 20. Remove from oven and let cool. (you'll only need about half of them...feel free to snack away!)
3. Combine all ingredients in a tupperware or mason jar and shake well until combined.
4. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss chickpeas and squash with oil, curry powder, cayenne, and salt. Add chickpea mixture to baking sheet and bake for about 30 minutes, until squash is tender. Remove and let cool.
5. In a large bowl combine kale, dried cranberries, and red pepper. Add squash mixture and 1 cup of the candied nuts and toss with dressing. Let sit for about 30 minutes before serving so the kale has some time to soften.

How To: Big Batch – Vegetarian Butternut Squash and Two Bean Chipotle Chili


Did you all enjoy the Superbowl? What an exciting game, right?

Ok, you got me. I only turned it on for the half time show, which I thought was quite enjoyable. And really, the only other reason I would ever be at a Superbowl party is for the food.


So it may be a week or so late, but it’s never too early to start planning your menu for next years party, right? And this chili would be perfect to dish up to your football watching guests.



Smoky and sweet from the chipotle chilli and hearty and filling from the beans and squash. This chili is the perfect crowd pleaser. The squash adds an interesting twist from our other delicious vegetarian chili and is a nice compliment to the spicy flavours.


The chili also freezes great so it makes an excellent make-ahead lunch or dinner. It’s also a perfect one pot meal. Top with a squeeze of lime, some chopped avocado, and maybe a sprinkling of cheese or two.


There is actually no need to wait till next year’s big game to cook up a pot of comforting chili- our extremely cold winter sure warrants a steaming bowl!



Vegetarian Butternut Squash and Two Bean Chipotle Chili

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Cookie and Kate


  • 1 Butternut squash (peeled, deseeded, and cubed)
  • 1 onion (chopped)
  • 2 red peppers (chopped)
  • 3 Cloves garlic (minced)
  • 1 Tbsp chili powder
  • 1 Tsp cumin
  • 1/4 Tsp cinnamon
  • 1 chipotle chili in adobo sauce (deseeded and minced)
  • 1 28 oz can of diced tomatoes
  • 1 1/2 Cups vegetable broth
  • 1 bay leaf
  • 1 can black beans (drained and rinsed)
  • 1 can white kidney beans (drained and rinsed)


I love this chili topped with chopped avocado, cheese, Greek yogurt, and some crushed tortilla chips for crunch. Feel free to substitute whatever beans you have on hand.


1. Preheat a large pot or dutch oven over medium high heat and add olive oil. Add onion, garlic, peppers, and squash and cook for about 5 minutes, or until onion is translucent.
2. Add remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 45 minutes, or until squash is tender.
3. Serve topped with your favourite chili toppers!



How To: Quickie Meal – Butternut Squash and Black Bean Enchilada Skillet

It’s hard to believe 2013 is coming to an end and tomorrow night we ring in the New Year. Crazy how fast time flies!


I’m not one for big New Years eve parties or fancy affairs, and now with an almost four month old at home, I doubt I will even make it to see midnight. However, I do look at New Years as an excuse to get cozy with a glass of champagne and a plate full of delicious comfort food.

So if you are still racking your brain trying to plan your cozy and comforting New Years menu, I have the answer.



This vegetarian enchilada skillet turns your traditional rolled version into a quicker and easier one skillet meal. Just a little chopping and sauteeing and a quick trip under the broiler and you have a huge pan of Mexican goodness.



Instead of being rolled up inside the tortillas, you simply cut the tortillas into strips and stir them into the enchilada mixture. They soak up all the spicy sauce and get nice and crispy on the top.

Not only is this a comforting New Years eve worthy dish, it also is perfect for a quick week night meal. And it’s loaded with all sorts of good for you ingredients like red peppers, black beans, and butternut squash, so it can easily satisfy your need for some healthy meals after all the holiday feasts.




So open up your bubbly, get in your pjs, and curl up on the couch ready to ring in the New Year with this comforting one-pan Mexican dish. I know that’s what I’ll be doing!



Butternut Squash and Black Bean Enchilada Skillet

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Ambitious Kitchen


  • 1 butternut squash (peeled and cubed)
  • 1 onion (chopped)
  • 1 red pepper (chopped)
  • 1/2 can (green chilies)
  • 3 Cloves garlic (minced)
  • 2 Tsp cumin
  • 2 Tsp chili powder
  • 1 can black beans (drained and rinsed)
  • 2 Cans green enchilada sauce
  • 4 small whole wheat tortillas (cut into strips)
  • 1 cup low fat mozzarella cheese (grated)
  • cilantro, greek yogurt, avocado (for garnish)
  • salt and pepper (to taste)


This one pan vegetarian Mexican dish comes together in a flash. If you have any leftover chicken, steak, or tofu, add it with the black beans to add even more protein to this dish. If you don't have an oven safe skillet, simply pour the mixture into a pyrex or baking dish before topping with cheese.


1. Preheat a large oven-safe, non stick skillet over medium high heat and spray with cooking spray. Add onions, garlic, red pepper, and chilies and sauté for about 3 minutes, or until slightly softened.
2. Add butternut squash, cumin, and chilli powder, and season with salt and pepper. Cook for about ten minutes. Add 2-3 tbsp water and cover and cook for another 5 minutes, or until squash is fork tender but not mushy.
3. Add black beans, tortilla pieces, and enchilada sauce and stir to combine. Turn heat down to medium low and add 1/2 cup of the cheese and stir and cook until cheese is melted. Sprinkle remaining cheese over top of skillet and broil in oven for 3-5 minutes, or until cheese is melted and tortillas and cheese begin to brown.
4. Serve topped with cilantro, greek yogurt, avocado, or any other toppings of your choice!