Food Love Notes

I don't say enough how blessed I am to be able to stay home with my kids and do work I love from my couch, my bed, my table, my mini-van, my attic, my backyard or my favorite coffee shop. Yes, it can be tough stuff on the days when I feel a bit unappreciated or the kids are screaming, but I am so grateful to have a partner who loves the work I do and believes in me, sometimes more than I am able to.

The other day I said something about February not being a month of much income but having so much to do. He said, "Awesome, then you can spend more time creating." That my friends is love.

Patrick does not have a job that he finds terribly fulfilling, and I know that one thing at the end of a long day that he loves is the moment he comes up our front stairs and smells dinner. The meals are my food love notes.

Food can be presented in and with love. Not when we are stuffing ourselves or our kids as a way to fill up, but when we take our time and plan and prepare and infuse the food we make with our love. Fresh ingredients. Spices like notes from a song. Fragrances we want to dance in. Love notes.

I was in a crazy cook everything in the house mood the other day and I roasted a butternut squash. I had no idea what I wanted to do, so I made a pie. This is a food love note. Use what you have in the house, that is how I put it together, a little of this, a dash of that.

Butternut Squash Pie, with dark chocolate...oh my!

Pie Crust:

1 cup almond meal
¼ teaspoon sea salt
¼ teaspoon baking soda
2 Tb olive oil
1 Tb honey
2 Tb dark chocolate chips

Combine meal, salt, baking soda, oil and honey together. Oil a 9 ½ inch pie plate. Press the crust in the bottom, but not up the sides. Bake for 10 minutes at 350 and let cool. When cool sprinkle the dark chocolate evenly on the crust.


3 cups of pureed roasted squash, I actually just mashed mine until it was somewhat smooth (this was about 2 small butternut squash)
2 eggs
½ cup coconut milk
¼ cup maple syrup
2 Tb coconut palm sugar
1 tsp cinnamon
1 tsp freshly grated ginger
1 Tb vanilla
pinch sea salt

With an electric mixer combine ingredients well. Pour into prepared crust. Bake at 350 for about an hour or a bit longer. Mine went for 70 minutes. The pie will set as it cools. This is best to put in the fridge once cooled before cutting.

Enjoy your love note!