Harvest Soup

This recipe is from the site www.occasionallyeggs.com with some modifications. We call this recipe Harvest Soup due to it's rich fall colors and warm, spicy flavor. This is definitely going to be one of my favorite go-to soup recipes this fall as the weather gets cool!

What you'll need:
1 tbs olive oil
1 red onion, diced
6 medium carrots, chopped
3 cloves garlic, minced
3-4 cm piece of fresh ginger, finely minced
3/4 tsp ground cumin
1/2 tsp ground turmeric
3/4 tsp ground black pepper
1 tsp sea salt
14.5 oz can of diced tomatoes
8 cups vegetable broth (organic, with no sugar added)
1 cup red lentils, soaked for a few hours
1 cup frozen spinach
juice from one lemon
1 cup brown rice, cook according to package directions

In large pot, heat oil over medium heat. Add onions, saute for 2 minutes. Add carrots and saute for another 2 minutes. Add garlic, ginger, and spices, stir until vegetables are coated with seasoning. Add the diced tomatoes and the vegetable broth.
Increase heat to high, bring to a rolling boil before reducing heat to medium-low and simmering for 25 minutes, stirring occasionally. Turn off heat, stir in the spinach and lemon juice. Stir in the cooked rice and serve. Enjoy!

Dark Chocolate Peanut Butter Cups

This is one of my favorite sweet treat recipes! These little peanut butter cups are small and rich so it only takes one or two to curb that sweet tooth. You can indulge a little without feeling yucky afterwards because they aren't full of yucky ingredients.

What you'll need:

Peanut Butter Layer:
1 cup unsalted, peanut butter
1/4 cup + 2 tbs pure maple syrup
1/2 cup coconut flour

Chocolate Layer:
1 cup vegan semisweet chocolate chips
1/2 cup unsalted, natural peanut butter

Peanut Butter Layer:
It is best if you use peanut butter that is still room temp as it makes it easier to work with. You will need a mini muffin pan and mini muffin liners.
This recipe makes at least 24 depending on how full you fill the liners.
Combine the ingredients for the peanut butter layer. Loosely fill the muffins liners approximately half way full with the peanut butter batter. Use your thumb to firmly press the batter into the liner.

Chocolate Layer:
In mixing bowl, stir together the peanut butter and chocolate chips. Heat in microwave for 20 seconds and stir and then repeat this step until the choc is melted and the mixture is smooth.
Use a spoon to slowly drizzle the choc mixture to fill the liners almost full (you want to leave some space at the top so that the liner is easily peeled away from the chocolate).
Place pan into the freezer for 30 minutes. Remove from freezer and they are ready to enjoy!

These treats can be stored in the refrigerator or in the freezer. I like to make two batches at a time and then freeze a bunch so that I have something on hand when my sweet tooth wants to get the best of me...you can thaw them for 10 minutes or eat them still frozen, either way is delicious!

Pumpkin Spice Pancakes

I just couldn't help myself...I had an extra can of pumpkin in the pantry and I thought to myself "Hmm...what can I concoct with this?" These pancakes are warm and spicy and were a yummy fall treat at our breakfast table this morning!

What you'll need:
1 1/4 cup rolled oats
1/2 cup pure pumpkin (nothing added)
1/2 cup and 2 tbs unsweetened vanilla almond milk
2 tsp lemon juice
2 tbs pure maple syrup
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice

Using a blender or food processor, grind the oats into oat flour. Place in a mixing bowl and add remaining ingredients. Stir to combine.
Heat a griddle or skillet over low-medium heat (on my griddle I use 210 degrees F). Pour 1/4 cup batter at a time onto griddle or skillet. Cook for 4-6 minutes (edges should appear cooked and they should be easy to flip, otherwise wait another minute or two) before flipping and cooking for another 4-6 minutes or until cooked through. The trick to cooking these pancakes is using low heat to avoid burning. You may need to adjust heat so that the middle of the pancake is able to cook without burning the outside.
Enjoy!