Roasted Brussels Sprouts & Apples

An easy fall side dish that combines roasted brussels sprouts and 
apples with walnuts, cranberries, and a drizzle of maple syrup.

ingredients
1 lb. brussels sprouts, trimmed and halved lengthwise
1 apple, cored and sliced (Fuji or Braeburn works well)
1 tbsp. olive oil
salt + pepper to taste
1/4 c. dried cranberries
1/4 c. chopped walnuts
1 tbsp. maple syrup

instructions
Preheat oven to 400 degrees.
Toss brussels sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
Transfer brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.

Yields 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Crock Pot Chickpea, Butternut Squash and Red Lentil Stew

serves 4-6 (depending on how big your bowls are!)

Ingredients:
1 yellow onion, chopped
1 tbsp olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
1 28-oz can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro for serving



Directions:
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours…the longer you cook, the thicker your stew will be.

Season with sea salt to taste and serve with minced cilantro on top. This stew freezes extremely well and will keep in the fridge for up to five days.

JB’s Roasted Brussels Sprouts

Ingredients
1 pound Brussels sprouts
1 tablespoon walnut oil*
1 tablespoon balsamic vinegar
A pinch of garlic and fresh ground black pepper
Fresh ground black pepper

*Walnut oil is my preference for this recipe, but you can substitute it for another oil suitable for high-heat cooking.

Instructions
1. Preheat oven to 400 degrees. Line a baking pan with foil and lightly coat with cooking spray.
2. Rinse Brussels sprouts. Cut off the ends of each sprout, and remove a few of the outer leaves if yellowed or brown. Then, cut each sprout in half. This will decrease cooking time and ensure the sprouts are cooked evenly.
3. Place the sprouts on the baking pan and coat the sprouts with the oil, vinegar, garlic and pepper. Spread sprouts into a single layer.
4. Cook for about 20-30 minutes until crisp and slightly browned on the outside and soft inside. The larger the sprouts, the longer the cooking time required. Stir the sprouts or shake the pan half way through the cooking time to brown them evenly.

Enjoy!

Tomato Spinach Soup & Chicken Vegetable Soup & Turkey Lentil Pumpkin Chili

Tomato Spinach Slow-Cooker Soup

10 ounces baby spinach, washed
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
4 cups low sodium vegetable broth
1 (28 ounce) diced tomatoes
2 leaves bay leaves
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, crushed

Directions:
1.  Place all ingredients in a slow cooker. 

2.  Cover and cook on high for 5 hours or low for 8-10 hours.
3.  Remove bay leaves, stir and serve.

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Slow Cooker Chicken Veggie Soup

1 tablespoon olive oil
1 large sweet onion, chopped
1 lb carrots, sliced thin
4 celery stalks, sliced thin
1 bay leaf
1 lb chicken thigh (I used boneless, skinless)
2 large split chicken breasts (I used bone-in and they are normally frozen)
4 cups water or chicken broth (I used water)
1 cup of cooked quinoa (optional)
Salt to taste

Directions:

1. Heat oil in a medium pan over medium-high heat and sweat chopped onion until translucent. Season with salt.

2. In the bottom of a slow cooker, layer the carrots, then celery and bay leaf. Add the chicken on top and season generously with salt.

3. Pour cooked onions over the chicken and then carefully pour the water or chicken broth over the chicken. Cover and cook on low for 6 hours.

4. When finished, pull out the chicken and allow to cool. Spoon veggies into a bowl. Pour the broth through a cheesecloth-lined sieve into the bowl with the veggies. Shred chicken and add to the bowl. Add the cooked quinoa at this point, if desired. Serve immediately and enjoy!

Nutrition Information (Per 2 Cups of Soup)

Calories 261; Total Fat 9g; Total Carb 15g; Fiber 4g; Sugars 5g; Protein 33

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Turkey Lentil Chili With Pumpkin

1 tablespoon olive oil
2 pounds ground turkey {dark and light meat mixed has more flavor and iron}
1 tablespoon dried onion
3 teaspoons minced garlic
1 teaspoon chili powder
2 bay leaves
2 teaspoons cumin
1 tablespoon oregano
1 cup dried lentils
15 oz can pumpkin puree
3 cups chicken broth
sour cream for topping
shredded cheese for topping
chopped cilantro for topping

Directions:
1. Heat olive oil in a large pan. 

2. Add turkey and cook until browned. 

3. Add dried onion and garlic at the very last minute, cooking just until the garlic starts to brown a little. 

4. Place meat mixture in crock pot. 

5. Add chili powder, bay leaves, cumin, oregano, lentils, pumpkin puree, and broth to crock pot. 

6. Mix, cover and cook on high for 4 hours or low for 8 hours.
7. Remove bay leaves, adjust seasoning to taste, and add toppings before serving. Enjoy!