Apple Crisp

Ingredients

• 7 tart apples, peeled, cored and sliced
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup rolled oats
• 1/2 cup butter, room temperature

Method

1 Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

2 Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

3 Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

4 Bake 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

I heated it up and put pecans and whipped cream on top.  Yum!  Enjoy! 

Lightened-Up Pumpkin Spice Bars

Ingredients:

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup dark brown sugar
1 cup canned pumpkin purree
1/4 cup fat-free milk (or almond or soy milk)
1/4 cup (1/2 stick) light butter, melted (or regular butter or melted coconut oil)
1 teaspoon vanilla extract
Directions:

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

Veggie Soup

1 Medium Yellow Onion, Diced
4 Stalks Celery, Diced
5 Cloves of Garlic, Diced
2 Cloves of Shallots, Diced
3 Chicken Stock Pouches (TJs)
3 Cups Water
6 High Lycopene Tomatoes, Diced
1/2 Can Tomato Paste
6 Small Tri Colored Potatoes, Diced
4 Carrots Peeled, Diced
1 Cup Frozen Peas
1 Cup Frozen Fava Beans
1 Tablespoon Himalyan Sea Salt
1 Tablespoon  Cracked Pepper
2 Tablespoons Basil
2 Tablespoons Soy Sauce
Olive Oil

Dice Onion, Garlic, Celery, Shallots.
Saute in olive oil until soft.
Add diced potatoes and saute 3-5 minutes.
Add saute into crock pot.
Add chicken stock, water, carrots, tomatoes, peas, fava beans, sea salt, pepper, basil, soy sauce, tomato paste

Cook for 3-4 Hours in Crock Pot on Low, or until veggies are tender.

Serve with Oyster Crackers

Low and Slow Black Bean Soup

Black Bean Soup
1 bag of dried black beans, soaked and drained
8 cups of super stock or water with a couple bouillon cubes
2 bay leaves
2 tbsp. cumin
1 tbsp. oregano
2-3 tbsp. salt

*top secret: I add a bouillon cube to the super stock- shhh don't tell*

Bring liquid and seasoning to a rolling boil.  Add in beans.  Return to a bowl.  Reduce to a low simmer and cover for 3-4 hours.  Remove lid an hour before serving and return to a medium simmer.  You will definitely need to taste and add salt.  (I haven't tried, but I am sure this would do well in the crock pot)

Rice& Sausage
1 chorizo sausage
2 diced leeks
1 cup of cooked brown rice

Sauté sausage and leeks in a pan until they are crispy add rice and mix well.

To serve:
Place rice in the bottom and spoon bean soup over top.  Add your favorite toppings-We like cheese, tortilla chips, sour cream and pickled onions for toppings.

Pickled Red Onions

This is my new favorite condiment!

1 large red onion
1/3 cup white vinegar
1 tbsp sugar
2/3 cup cold water
* I like them a little more sour so I do 1/2 c each of vin and water*

Tightly pack the onions in a wide mouth jar and pour liquid mixture over the top until the onions are fully submerged.  Seal and place in the fridge for at least 3 hours.