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Zoodles (zucchini noodles!) - Zucchini Spaghetti with Lentil Marinara

Ingredients

1 cup dried French lentils

2 cups water2 tablespoons olive oil, divided1 medium yellow onion, diced2 garlic cloves, minced2 (15 ounce) cans organic tomato sauce1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon dried thyme6 medium zucchini, spiralized into pasta using a spiralizer Salt and black pepper to taste

Directions

1. Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cookuntil lentils are tender and liquid is evaporated, about 30 minutes.

2. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and sauté for5 minutes, or until translucent. Add the garlic and sauté for an additional minute, until fragrant. Add thetomato sauce, basil, oregano, thyme, salt and pepper to taste. Simmer on low for 20 minutes.

3. When lentils are done cooking, add them to the sauce and simmer for an additional 5-10 minutes.

4. In a separate pan, add the remaining tablespoon of olive oil and sauté the zucchini pasta for 5 minutes,or drop in boiling water for a few minutes until desired tenderness is achieved.

Note: Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan before serving. For more spiralized recipes and directions on how to use a spiralizer, visit inspiralized.com

Enjoy!

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Holiday Spiced-Nut Mixadapted from Mark's Kitchen

Ingredients ½ cup raw almonds ½ cup raw walnuts 1 cup raw pepitas 1 tablespoon maple syrup1 tablespoon coconut oil2 tablespoons chia seeds¼ teaspoon sea salt¼ teaspoon cinnamon or allspice1 heaping tablespoon goji berries1 heaping tablespoon dark chocolate chips

Directions

1. Preheat the oven to 300°F.2. Combine nuts and seeds in a small bowl. 3. In a small saucepan, add the maple syrup and coconut oil. Whisk the maple syrup and oil over medium-low heat for about 30 seconds until coconut oil is melted; remove from heat.4. Mix in the salt, spices, and chia seeds; stir until fully combined. 5. Pour the nuts and seed mixture into the saucepan; using a rubber spatula to scrape up all the syrup and oil, combine the mixture until fully coated and evenly distributed.6. Line a baking pan with parchment or Silpat; pour the mixture out on the pan and distribute in one even layer (you will not need the entire width of the pan). 7. Roast in the oven for 10 minutes. Stir, and roast another 7 to 8 minutes. 8. Remove from the oven; stir in the goji berries while the mixture is still warm. Let cool on the pan. 9. Once hardened, break up any large chunks, add chips and store in a glass container for up to 5 days.

Enjoy!

Souper Squash Soup

Ingredients

1 large butternut squash 1 small sweet potato 1 small onion ½ head of cauliflower, chopped 8 cups of chicken or vegetable stock 1 Tbsp olive oil Sea salt – to taste Cinnamon – to taste Maple Syrup – to taste

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Directions

1. Preheat oven to 375°F

2. Peel butternut squash (deseed squash) and sweet potato. Cut into 2” slices. Place in baking dish witholive oil, salt, and cinnamon. Roast in oven for about 20-25 minutes. Turn slices over and continuecooking for about 20 more minutes until soft. (Also a great dish as is) OR EASY VERSION: Pierce wholesweet potato and butternut squash with fork, so the steam will escape, and bake about 45 minutes oruntil tender. Scoop out contents, deseed squash and set aside.

3. Sauté onions, cauliflower and sea salt in oil on medium heat until soft. Add vegetable stock. Bring to aboil. Add cooked butternut squash and sweet potato. Cook at medium heat for 10 minutes, lower heatand continue to simmer for 10 more minutes.

4. Puree soup with immersion (hand-held stick) blender or high speed blender. Add sea salt, andcinnamon to taste. Swirl maple syrup into puree. Mix again briefly with immersion blender.

5. Serve and enjoy!

6. For fancy serving, top with a swirl of maple syrup and sprinkle of cinnamon onto each bowl.

Enjoy!

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