Red Lentil and Squash Curry Soup

Most red lentil stews I have made don't incorporate many vegetables, but with both squash and greens in this one it is a keeper in our house. Not to mention the great flavors that I spices lend to the stew. If you are looking to make this dish a bit richer and creamier, try adding some coconut milk - I used 1-2 tablespoons per serving. Enjoy!

Ingredients
1/2 TBS Extra virgin olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1-2 tbsp curry powder 
1 tsp garam masala (or more to taste)
1/2 tsp ground ginger
4 cups low-sodium broth
1 cup red lentils
3 cups cooked butternut squash or pumpkin, pureed
2 cup greens of choice (I used spinach)
salt & black pepper, to taste

Directions
In a large pot, heat the EVOO over medium heat; add the chopped onion and minced garlic. Saute for about 5 minutes. Stir in the curry powder, garam masala and ginger and cook another 1-2 minutes (this really livens up the spices so don't skip this step). Add the broth and lentils and bring to a boil. Reduce the heat and simmer for 10 minutes.

Stir in the squash puree and greens. Cook over medium heat for about 5-8 minutes or until heated through and the lentils are tender. Season with salt and pepper to taste.

Serves 3-4, depending on how hungry you are ;-)

Adapted from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/

Creamy Chicken Soup with Vegetables

Super quick, healthy and delicious, this soup is a great addition to my weekday recipe box. The curry flavor is fairly mild, but if you are not a fan of curry just leave it out. We enjoyed it with some rustic bread for a filling supper. Enjoy!

Ingredients
1 tablespoon olive oil
3 large carrots, diced
1/2 large onion, diced
2 cup cooked chicken, shredded
1 tablespoon mild curry powder
3 cups chicken stock or low-sodium broth
Salt and freshly ground pepper
1/2 cup coconut milk (full-fat) or half-and-half
2 teaspoons cornstrach
1 cup frozen baby peas
1/2 cup frozen corn
1 tablespoon finely chopped flat-leaf parsley (optional)

Directions
In a medium saucepan, heat the olive oil over moderate heat. Add the carrots and onion and cook over moderate heat, stirring, until slightly softened, about 4 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the stock and season with salt and pepper. Simmer over moderate heat until the vegetables are tender, about 5 minutes.

Dissolve the  cornstarch in the coconut milk to make a slurry (a fork works best here). Stir the slurry into the soup along with the peas and corn and simmer over low heat until slightly thickened, about 8 minutes. Add the chicken and cook just until heated through, 2 to 3 minutes. Stir in the parsley and serve .



Adapted from: http://www.foodandwine.com/recipes/creamy-chicken-soup-with-baby-peas-and-carrots

Mini Flourless Chocolate Cakes

I made these cakes for my daughter's first birthday party and everyone loved them! They are super rich and chocolaty. The original recipe called for frosting as well (I used a Chocolate Buttercream instead), but they didn't need it. The frosting actually takes away from the flavor of the cake. They are best completely cooled (or chilled) and dusted with cocoa powder or powdered sugar. Enjoy!   

Ingredients
6 eggs, room temperature
1/2 cup granulated sugar
2 cups semi-sweet or bittersweet (or a combo) chocolate chips
5 ounces butter

Directions
Preheat the oven to 350.

Melt the chocolate and the butter together over very low heat. Set aside to cool slightly. 

While that’s melting, whip the eggs with a mixer at high speed until they start to become thick and pale, then add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony (this takes a little while - be patient it is worth the wait).

Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose it’s air.

Pour batter into mini-muffin tins that have been lined with paper cups. Bake for 9-11 minutes or just until set and let cool in the tins for another 10 minutes before gently popping them out of the tin.

Makes approximately 36-40 mini-cakes, 18 cupcake-size cakes, or 2-regular round cakes. 


Adapted from: http://www.eatliverun.com/mini-flourless-chocolate-cakes-with-buttercream-frosting/

Vegetable Quinoa Soup

I was a bit concerned that this soup would not be flavorful enough for myself and my husband, but we really enjoyed it. He kicked it up a bit by adding some heat to it (chipotle or cayenne pepper). 

The soups was surprisingly filling and had a great fresh taste. You can mix it up by changing/adding the vegetables - maybe add some mushrooms - and by changing the type of beans - red kidneys instead of garbanzos. Enjoy!

Ingredients
1 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
1 zucchini, chopped
1 1/2 cups frozen green beans, broken or cut into 3/4-inch pieces
32 ounces vegetable or chicken broth 
1-15 ounce can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
2 tsp dried basil
2 cups cooked red quinoa*
1-15 oz can garbanzo beans, drained and rinsed
Salt and black pepper, to taste

Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, zucchini, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 15 to 20 minutes. Stir in the cooked quinoa and garbanzo beans and season with salt and pepper, to taste. Serve warm.

*Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Serves 4

Adapted from: http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/

Pumpkin Spice Granola

This granola just smells like the holidays!  I had to restrain myself from digging into the stuff right out of the oven ;-)  It tastes like a combination of pumpkin pie and cinnamon rolls...now how amazing does that sound?!  It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar.  Enjoy!

Ingredients:
2 cups rolled oats (use gluten-free oats if needed)
1/2 cup raw walnuts, chopped
1/2 cup unsweetened shredded coconut
1 cup pepitas (pumpkin seeds, raw)
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/4 cup agave
2 tbsp melted coconut oil (or melted butter or canola oil)
2 tbsp water
2 tsp pure vanilla extract
1/2 cup dried cranberries

Directions:

Preheat the oven to 325F. 

In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger  allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.

Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.

Yield - about 4 cups

Adapted from: http://www.eatliverun.com/pumpkin-crunch-granola/ and http://ohsheglows.com/recipage/?recipe_id=6034451.  

Southwest Quinoa Salad

I threw this together last minute for a cocktail party and received rave reviews!  Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!

Ingredients

2 cups cooked red quinoa, cooled 

¾ cup chopped red bell pepper

¾ cup frozen fire roasted corn, thawed (you can buy this a Trader Joe’s)

¼ cup finely chopped onion (red or yellow)

¾ cup low/no sodium canned black beans, drained and rinsed

¾ to 1 cup chopped fresh cilantro

½ tsp ground cumin

½ tsp ground coriander

1/8 tsp cayenne (optional)

Salt and pepper to taste

Zest and juice of ½ a lime

2 TBS rice wine vinegar (red wine or cider vinegar will work as well)

1 TBS olive oil

Directions

Combine all ingredients in a large bowl and toss gently. The salad can be served immediately or chilled for later. 

Jicama Slaw

Have I told you how much I love the food processor?!  It makes recipes such as this one come together in a snap  - along with other yummy things like hummus and carrot-apple-raisin salad just to name a few...I could just go on and on. 

I served this slaw alongside Beef Carnitas. It was so light and refreshing, plus it added a nice crunch to a meal that would have otherwise been a little mono-textured (I doubt that is a real word, but it is most fitting). This slaw would also be a great accompaniment to my Jerky Turkey Burgers, Southwest Turkey and Black Bean Burgers, Spicy Tequila Lime Chicken, or Black Bean Burgers. Enjoy!

Ingredients
1 small jicama, peeled
3 carrots, peeled (or about 1 cup baby carrots)
3 scallions, chopped
3/4 - 1 cup chopped fresh cilantro 

Dressing
2 TBS olive oil
1 1/2 TBS lime juice
1/4 tsp chile flakes
1/2 tsp chili powder
4 TBS rice wine vinegar
1/2 tsp salt
1/2 tsp pepper

Directions
Shred the jicama and carrots in a food processor. Transfer to a large bowl and stir in the scallions and cilantro. 

In a small bowl which together all the ingredients for the dressing. Pour over the jicama mixture. Adjust seasonings as needed. It's that simple!

Crock Pot Beef (or Pork) Carnitas

Spice up your life with this no-fuss, tasty crock-pot recipe!  It is great served with some Jicama Slaw (check back in a few days for the recipe) or black beans and rice.  Enjoy!

Ingredients
1 1/2  -2  lbs flank steak (a pork loin works great too and is less $$)
1 yellow onion, chopped
2 bell peppers (any color), cut into strips
1 jalapeno, seeded and chopped

spice rub
3 tsp chili powder
2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper

Directions
Mix together all spices in a small bowl. Rub the spices all over your flank steak - all of the spice mixture (no kidding around here)! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn the crock-pot on LOW and cook for 8 hours.

After 8 hours, shred the meat in the crock pot (two forks work great). It should be incredibly easy to shred. Keep the meat in the crock-pot until ready to serve - it will reabsorb some of the juices (and spices).

Serve in corn or flour tortillas with any or all of the following: cilantro, salsa, cheese, black beans, sour cream, shredded lettuce, and/or diced avocado. 

Serves 6-8.
Time: 15 minutes active; 8 1/4 hours total

Slightly adapted from: http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/

Chipotle Red Lentil Soup

Spicy, super filling, and "nutty" tasting. I know "nutty" sounds a bit weird, but we loved the flavor and texture - so did my 9 month old!  This is a great recipe for meatless Monday or any day that you want to serve plain old lentils in a new, delicious way. Enjoy!

Ingredients

1 1/4 cups red lentils

1 small onion, diced

1-14.5 oz can of diced tomatoes

1 Tbsp ground cumin

1/2 Tbsp chipotle pepper powder OR 1 chipotle pepper in adobo, finely minced

2 tsp agave nectar (or honey)

1 1/4 cup chicken stock (homemade preferred)

3/4 cup water

1/2 tsp fresh black pepper 

3/4 cup coconut milk (regular, not low-fat OR use yogurt, low-fat is fine)

1/4 cup chopped cilantro

salt to taste

hot cooked brown rice for serving, optional

Directions

Add the lentils, onion, tomato, cumin, chipotle powder and agave nectar to the slow cooker. Pour in water and stock. Stir everything together. Cover and cook on HIGH for 3-4 hours or LOW 8-9. Turn the slow cooker off.

Carefully, with an immersion blender, purée the soup until it is as smooth as you like it. If you like it a bit chunky I recommend setting aside a small portion before pureeing so that some chunkiness is left (stir it back in once you are done with the immersion blender .  Stir in the coconut milk and salt to taste. Serve over rice and topped with fresh cilantro. 

Adapted from: http://www.soupchick.com/2012/02/recipe-for-chipotle-red-lentil-and-tomato-soup.html#more

Slow-Cooker Chicken Tikka Masala

Tired of left-over turkey already??  Then here is answer. Initially, I was put off by all the prep that appeared to go into this recipe. What is a slow-cooker for if I still have to spend quite a bit of time at the stove?  Well, it really wasn't that bad and the result was worth the effort - yummy!  This recipe seemingly serves an army and is full of flavor. Enjoy!

Ingredients

For the chicken:

2 – 2 ½ lbs boneless, skinless chicken thighs or breasts

1 tablespoon ground coriander

1 tablespoon ground cumin

1 cup yogurt (soy yogurt works great as well)

1 tablespoon butter*

For the sauce:

2 tablespoons butter*
2 tablespoons olive oil

1 large onion, peeled and diced

6 cloves garlic, peeled and minced

1-2 teaspoons kosher salt

1 large piece of ginger (2-3 inches in size), minced

3 tablespoons garam masala

1 – 28 oz can crushed tomatoes

1 tablespoon sugar

1 whole jalapeno, washed, stem removed and pierced several times with a sharp knife

3/4 cups coconut milk (or half-and-half)

1 ½  teaspoons cornstarch

To Serve (optional):

Hot cooked brown rice  - I prefer peas mixed into mine ;-)

Chopped cilantro

Directions

Mix the coriander and cumin into the yogurt and pour it over the chicken, stir gently until all the pieces are evenly coated. Cover and let marinade for at least 4 hours, but up to two days before proceeding.

Melt 1/2 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/2 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using another 1/2 tablespoon of butter for the second batch; transfer remained cooked chicken to the slow-cooker. 

Return the pan to the heat and add the remaining 2 tablespoons of butter and the olive oil. Add the onions, garlic, and 1 teaspoon of kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown and start to become translucent.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and sugar. Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil. Pour the suace over the chicken in the slow-cooker and add the jalapeno pepper.

Cover and cook on LOW for 5 hours, or until the chicken is very tender and shreds easily.

Use a fork or whisk to stir the cornstarch into the coconut milk until smooth. Pour into the slow-cooker and stir gently until the color is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges. Serve over hot rice topped with a generous amount of chopped cilantro.

*For those of you that don’t include dairy in your diet you can substitute Earth Balance Buttery Sticks and/or Extra Virgin olive oil in place of the butter. The coconut milk makes up for the richness lost by excluding the butter. 

Adapted from: http://tastykitchen.com/blog/2011/10/slow-cooker-chicken-tikka-masala/

Honey Soy Crock-Pot Chicken

I adapted this recipe to reduce the sodium, sweeten it up a bit (where's the honey?), and add some more veggies (which you can steam in the slow cooker!). I also desired a thicker sauce so I added some cornstarch near the end of the cooking process. This is a great family meal that is healthy and easy. Enjoy!


Ingredients
1 ½ pound Boneless Chicken Thighs
1/2 cup Low Sodium Soy Sauce (Gluten-Free if desired)
1/3-1/2 cup Honey or Agave (or combo)
1/4 cup Rice Vinegar
3 cloves Garlic, Minced
1 Tablespoon Ginger, Minced
1 Tablespoon Chili Garlic Sauce
2 teaspoons Dijon Mustard
2 teaspoons Ground Black Pepper
1 TBS cornstarch

For Serving:
1 whole Yellow/Orange Bell Pepper*, Thinly Sliced
1 whole Red Bell Pepper*, Thinly Sliced 
1 ½ Tablespoon Sesame Seeds 
Steamed Broccoli*
Cooked Brown Rice




Directions
Place chicken in slow cooker.

In a small bowl whisk together soy sauce, honey, rice vinegar, garlic, ginger, chili garlic sauce, mustard, and black pepper. Pour over chicken in slow cooker. Cook chicken on low for 5 hours. Ladle out about a 1/2 cup of the broth from the slow cooker and whisk in the cornstarch. Add the mixture back to the slow cooker and cook on low for 1 hour or until thickened.  Shred chicken in the slow cooker.

Serve over cooked rice with bell peppers and broccoli. Garnish with sesame seeds.


Serves 4-5. 

*You can steam the broccoli and bell peppers in the slow cooker if desired, just place the vegetable in a steamer basket and place them on top of the chicken for the last 30 minutes of the cooking time. 

Adapted from: http://tastykitchen.com/recipes/main-courses/slow-cooker-honey-soy-chicken/

Golden Rice

Delicious!  I really enjoyed the mild flavor of the saffron balanced with the sweetness of the cinnamon, apricots and raisins and the almonds add a really nice crunch. I hope you enjoy it as much as I did =)

Ingredients
3 tablespoons unsalted butter (use vegan buttery sticks if desired)
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon saffron 
1/4 teaspoon cinnamon
2 1/4 cups jasmine rice
3 cups chicken stock
1 cup water (or all stock)
2 teaspoons salt
2 scallions, thinly sliced
2/3 cup salted roasted almonds, coarsely chopped
8-10 dried apricots, chopped
2/3 cup golden raisins
Freshly ground pepper

Directions
In a large saucepan, melt 2 tablespoons of the butter. Add the onion and garlic and cook over moderate heat until softened, 7 minutes. Stir in the saffron, cinnamon, stock, water and salt and bring to a boil. Reduce the heat to low and cover the pot. No peeking....for 20 minutes! If the rice is still a bit moist at this point turn the burner off, but leave the lid on until you are ready to serve it. 

Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter. Add the scallions and cook over moderately high heat for 30 seconds. Add the almonds, apricots and raisins and cook until the apricots start to brown, about 2 minutes. Stir the mixture into the rice, season with pepper and serve hot.

Serves 6-8

Minimally adapted from: http://www.foodandwine.com/recipes/golden-basmati-rice-with-apricots

Spicy Lentil Stew

Flavorful, spicy and filling, this stew is definitely a keeper. The garam masala imparts a wonderfully exotic flavor and the Rotel tomatoes and jalapeno add quite a bit of heat. This stew is also great served over hot rice. Enjoy!


Ingredients:
1 yellow onion, chopped
1 tbsp olive oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced (optional - depends on how hot you like it)
2 1/2 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
2 10-oz cans Rotel tomatoes with their juice
1 quart chicken or vegetable broth
1 3/4 cup red lentils
1 15-oz can chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro, golden raisins, and shredded coconut for serving (optional)


Directions:
Heat the oil in a skillet over medium high heat. Add the onion, carrot and jalapeno (if using) and saute for 6-8 minutes. Add the minced garlic and saute for 1-2 more minutes, and then add the garam masala, stirring well to coat. Take off the heat.


Place the chickpeas, butternut squash, Rotel tomatoes, red lentils, broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours (longer equals a thicker stew).


Season with sea salt to taste and serve with minced cilantro, golden raisins and coconut on top. 


Serves 6. 


Adapted from: http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/

Orange-Balsamic Chicken

This simple and yummy chicken dish is super quick and easy to make. The glaze is sweet, but not overly so since it is balanced nicely by the acidity of the vinegar. It is great served with brown rice and steamed broccoli. Enjoy!

Ingredients

1 TBS extra-virgin olive oil

1 lb boneless skinless chicken breasts 

Salt and freshly ground black pepper

1 to 2 tsp rosemary, chopped

1/3 cup orange marmalade

1/4 cup balsamic vinegar

1/3 cup chicken stock

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt and pepper. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. 

Lightly adapted from: http://www.foodnetwork.com/recipes/rachael-ray/orange-balsamic-glazed-chicken-recipe/index.html 

Cranberry Almond Bars

This recipe is a rendition of the Peanut Butter Almond Energy Bar recipe I posted a little over a week ago. I liked these even better!!!  Love the cranberries and whole almonds (the peanuts could be a bit overwhelming). They are great for a snack, breakfast or even dessert.  I hope you enjoy them as well ;-)


Ingredients
1 cup rolled oats (use gluten-free if needed)
2/3 cup sweetened coconut (can use unsweetened)
1/2 cup roasted, unsalted almonds 
1/2 cup cranberries 
1/4 cup golden raisins
1/4 cup tahini
1/4 cup almond butter
3 TBS agave 
1-2 TBS almond or soy milk, if needed 


Directions
In a large bowl combine the oats through raisins; stir to combine. Put the agave, tahini and almond butter in a microwave safe bowl and heat on high for one minute; gently stir to combine. Stir the wet ingredients into the dry ingredients until thoroughly combined. If the mixture is dry and not coming together, add the milk 1 TBS at a time. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required, though I think it tastes better this way) until golden. Cut into bars and chill.


Makes 8-10 bars. 

Mediterranean Quinoa Salad

Quinoa is such a versatile grain making it super easy to combine with just about anything and since I love Mediterranean flavors I thought this salad was amazing. Enjoy this super fresh salad as a side dish (I served it with baked turkey meatballs) or as a vegetarian entree. You taste buds will thank you ;-)


Ingredients
3/4 cup quinoa (any color is fine, but I used white)
1 1/2 cups water
1 clove of garlic, minced
1 pint grape tomatoes, cut in half
2 carrot, grated (large slices done with a hand peeler)
4 scallions, sliced (white and light green sections)
1/3 cup Kalamata olives, pitted and cut in half
1/3 cup chopped nuts- pecans, almonds or walnuts (I used walnuts)
2 large handfuls of baby spinach
1 TBS chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 (15 oz) can garbanzo beans, drained and rinsed (optional)
2 TBS Extra Virgin Olive Oil
Juice of 1-2 lemons, depending upon size (about 1/4 cup of juice)

Salt and pepper, to taste


Directions
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer, cover and let cook for about 15-20 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl combine the garlic and the next 9 ingredients (through the garbanzo beans); toss lightly to combine. Fold in the cooled quinoa. Drizzle the salad with the olive oil and lemon juice. Gently stir to combine; season with salt and pepper to taste. 

This salad is best served chilled (at least one hour, but longer is even better as the flavors will continue to meld and develop).

Makes about 4 servings. 

Heavily adapted from: http://glutenfreegoddess.blogspot.com/2009/07/quinoa-salad-with-yellow-tomatoes.html

African Spiced Lentils

This recipe was originally designed as a dip, but while I thought the flavors were great, I found the texture to be a bit off putting. Therefore, I adapted the recipe so that the lentils remain whole and are served as a main dish. If you prefer a richer texture than the recipe yields, puree just a portion of the lentils, adding water to the food processor bowl as needed. Enjoy!

Ingredients
2 cups brown lentils
1 carrot, cut into 1-inch pieces
1 medium red onion, chopped
1 quart water
4 TBS unsalted butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp ground allspice
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 TBS fresh lemon juice
2 TBS chopped cilantro
Cooked rice or toasted pita triangles, for serving


Directions
In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes. 


In a small saucepan, melt the butter. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Add the spice mixture to the lentils and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice. Transfer to a serving bowl and sprinkle with the cilantro. Serve warm with rice or pita toasts.


Adapted from: http://www.foodandwine.com/recipes/african-spiced-lentil-dip

Peanut Butter-Almond Energy Bars

Super healthy (loaded with vitamins and healthy fats) these bars are a delicious treat that even the kids will love.  They are easy to assemble and don't take much time to make. Definitely better for you and your wallet than those store bought kind. These bars tend to fall apart easily so be sure to pack them tight and chill them as indicated. Enjoy! 


Ingredients
1 cup rolled oats
3/4 cup sweetened coconut (can use unsweetened)
1/2 cup sliced almonds (slivered work well or you can use whole almonds)
1/4 cup raisins or cranberries (or chopped apricots, dates...the possibilities are endless)
1/4 cup sesame seeds
1/2 cup peanuts  
3/4 cup tahini, natural peanut butter, or almond butter (or a combo - I used 1/4 cup each)
1/4 cup agave or honey
1/4 cup almond or soy milk


Directions
In a large bowl combine the oats through peanuts; stir to combine. Put the honey, nut/seed butter and milk in a microwave safe bowl and heat on high for one minute; gently stir to combine. Mix the wet ingredients into the dry ingredients until thoroughly combined. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required if you prefer a raw bar) until golden. Cut into bars and chill.


Makes 8 large bars. 

Adapted from http://www.active.com/nutrition/Articles/Pre-and-Post-Workout-Meals-in-15-Minutes.htm

Roasted Fall Vegetable "Salad" with Lentils

This healthy, hearty and tasty "salad" can be served as a main dish or as a side along with some roasted chicken. Enjoy!


Ingredients
1/2 pound carrots, halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
5 TBS extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed
4 tsp balsamic vinegar
1 tsp Dijon mustard


Directions
Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.


Meanwhile, place lentils in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain; season with salt and pepper.


Combine vinegar and mustard. Pour in remaining 3 tablespoons oil in a slow steady stream, whisking constantly. Toss the lentils the with vinaigrette and season with salt and pepper. Spoon over the over roasted vegetables. Serve hot.


Yields: 2-3 main dishes or 4-5 sides. 


Slightly adapted from: http://www.wholeliving.com/146164/roasted-fall-vegetables-lentils

Spicy Farro Soup with Chorizo

Spicy, richly flavored, healthy and hearty, this soup is great for a cool fall day. If you have never cooked with farro it is similar in appearance to brown rice, but is chewier and denser giving the soup a hearty texture. If you prefer to use brown rice instead just adjust the cooking time from 25-30 minutes to 40-45 or until the rice is tender.  Enjoy!


Ingredients
1 TBS olive oil 
8 ounces chorizo, casings removed
2 carrots, chopped
1 onion, chopped 
Kosher salt and pepper
1 TBS tomato paste
4 cups low-sodium chicken broth
1/2 cup farro
1 15-ounce can chickpeas, rinsed
1 bunch Swiss chard, stems removed and leaves roughly chopped


Directions
Heat the oil in a large soup pot over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate. 


Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes. 


Add the broth, farro, and 1 cup water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 25 to 30 minutes. Stir in the chickpeas, chard, cooked chorizo, and salt and pepper to taste. Simmer until the chard is tender, 3 to 5 minutes.


Yield: 4 servings


Slightly adapted from: http://www.myrecipes.com/recipe/farro-soup-with-chorizo-10000001834000/