Tasty Tuesday: Squash Puff


Squash Puff

Hands-on time: 20 minutes
Time-to-table: 65 minutes
Serves 6
  • 2 tablespoons butter
  • 1 small onion, chopped (about 1/2 cup)
  • 3 cups roasted winter squash
  • 2 large eggs
  • 1/4 cup half ‘n’ half – or dairy-free milk
  • 3 tablespoons flour – I prefer gluten-free
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup hulled pumpkin seeds (pepitas)

Preheat the oven to 375F.

Melt the butter in a small skillet over medium heat. Add the onion and slowly soften, about 10 minutes.

Meanwhile, mash the squash with an electric mixer in a large bowl. Add the eggs one at a time, beating for a minute or so after each addition. Add the onion and remaining ingredients (except the pumpkin seeds) and combine well. Turn the mixture into a well-greased pie plate or quiche pan. Add the pumpkin seeds to the hot, still buttery skillet and toast for 2 – 3 minutes. Smooth the squash mixture and sprinkle pumpkin seeds over top.

Bake for 45 minutes or until a knife inserted in the middle comes out clean.

(Note: Plan on an hour in the oven if the squash has been assembled in advance and is cold from the refrigerator.)

Tasty Tuesday: Lemon Bliss Balls

Lemon Bliss balls

lemon bliss balls

  • 1 cup raw cashews
  • 1 cup desiccated coconut
  • Zest of one large lemon*
  • 1/2 teaspoon concentrated natural vanilla extract
  • Pinch of salt
  • 2 tablespoon maple syrup
  • Extra desiccated coconut for rolling in

* Double the lemon if you like a bit more tang.


  1. Place the ingredients into your processor in the order listed above and pulse at high speed until the mixture is smooth and the nuts and coconut have broken down. Using your hands shape the mixture into balls.
  2. Roll in coconut and place in the fridge to firm up a little. Eat and enjoy!!!

Note – Try not to over blend the mixture if you are using a high-powered processor or you may end up with a butter as opposed to a mix you can roll into balls.


Tasty Tuesday: Cooling Summer Smoothie

Melon, Mint + Cucumber Smoothie

melon smoothie
• 1 cucumber, peeled and seeded
• 2 cups cantaloupe chunks (from about 1/4 large cantaloupe)
• 1 cup finely chopped kale or baby spinach leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 3/4 cup plain unsweetened almond milk
• 1 teaspoon honey (optional)
Blend until smooth.


Helps balance excess summer heat.

Tasty Tuesday: Avocado Chocolate Mousse Recipe

Avocado Chocolate Mousse Recipe

Screen shot 2015-08-23 at 10.43.54 AM


  • 1 whole ripe avocado
  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. raw honey
  • 1 tsp. vanilla extract
  • 2 Tbsp. milk, cream or non-dairy milk
  • 1 Tbsp. cocoa nibs (optional)
  • Pinch of sea salt


Blend everything together in a small food processor or blender.  Add more milk if you like it creamier.  You can add chia seeds if you want to thicken.  It’s best to serve chilled and can last one day in the fridge.


Tasty Tuesday: Tomatillo and cucumber gazpacho

Tomatillo and Cucumber Gazpacho Soup Recipe:
Yields: 6 to 8 servings
Prep time: 30

cucumber tomatillo soup

6 medium tomatillos, cut in half*
1/2 to 1 whole Serrano chili pepper (keep seeds in), sliced in half lengthwise**
2 cups ice cubes
2 large cucumbers, washed, seeds scraped out (1 1/2 cucumber diced, cut remaining half in large chunks)
2/3 large sweet onion (1/2 diced and cut remaining half into quarters)
1 medium zucchini squash (1/2 diced and remaining half cut into large chunks)
4 large garlic cloves, peeled (2 whole and 2 finely chopped)
1/2 cup cilantro (1/2 finely-chopped and remaining set aside)
1/4 cup fresh chopped dill weed
1 whole yellow or orange bell pepper, core and seeds removed, diced
1/4 cup fresh chopped basil
1 cup vegetable or chicken broth***
Juice of 1 lime
2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
Garnishes (see below)

Cooking Tomatillos and Chile Pepper: In medium-size saucepan, add prepared tomatillos and Serrano chili pepper. Fill pan with water until level with the vegetables. Cook the tomatillos and Serrano chili pepper over medium-high heat. Let come to a boil and continue to boil for approximately 15 to 20 minutes until skin starts to separate from tomatillos. Remove from heat and drain out the hot water. Cover tomatillos and peppers with ice cubes to quickly cool down. Once cooled down and ice cubes have melted, drain off the water.

Once tomatillos and chili pepper have cooled down, in a couple of small batches in a blender, add the cooked tomatillos and Serrano pepper, and the large chunks of cucumber, onion, zucchini, garlic cloves and cilantro. Blend together until pureed and smooth. Add salt to taste.

Refrigerate Puree at least 4 hours or overnight before serving. Taste for final seasoning and adjust before serving.

In a large bowl, combine all the diced cucumber, onion, zucchini, garlic, cilantro, dill weed, basil, and bell pepper; toss together. Pour in the chicken broth, lime juice, olive oil, and Worcestershire sauce; stir together to combine. Refrigerate if making ahead of time.

When ready to serve, pour tomatillo puree into diced vegetable mixture and stir together until well combined. Salt to taste. Soup can be stored in the refrigerator for up to 3 days before serving.

Serve in chilled soup bowls and add your favorite garnishment suggestions (see below).

Makes 4 to 6 servings.

Garnishment Ideas:

Sour Cream
Fresh Mozzarella cheese
Cooked and Peeled Shrimp
Avocado Chunks
Fresh Cilantro
Tortilla Chips