Directions:

• With a heavy knife, slice the top and bottom off the squash and discard. Slice the squash in half horizontally. On a cutting board, stand half the squash upright, either cut side down. Slice skin off starting from top and cutting straight down the squash. Rotate squash clockwise and repeat, until all skin is peeled. With a large spoon, scoop out seeds and discard. Repeat with the other half of squash. Chop peeled squash into 1-inch dice. TIMESAVING HACK: Skip the labor of this step and purchase packaged butternut squash chunks (check the produce department).
• Transfer squash to a microwave-safe bowl, cover, and microwave on high for 10 minutes, stirring halfway through cooking time. In a saucepan, place cooked squash. Add the applesauce, sugar, salt, cinnamon, dried cranberries, and sage and stir to combine. Cook over medium heat until heated through, about 5 minutes.

Directions:

• Preheat oven to 375°F. Rub beets with oil; wrap individually in aluminum foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pierced with a knife. Carefully open the aluminum foil to allow steam to escape; let stand 20 minutes or until cool enough to handle. Peel and dice beets.
• Slice off the ends of the oranges; place each cut side down on a cutting board. With a paring knife, slice down the sides of the oranges to remove the skin and white pith. Hold oranges over a large bowl; gently cut along sides of membranes to release each segment. Add beets, then toss. Makes about 4 cups.
• Serve beet mixture topped with cheese, drizzled with honey, and garnished with rosemary, if desired.

A gluten-free diet eliminates foods that contain or are cross-contaminated by the gluten protein. Foods containing wheat, barley, and rye should be avoided. While oats are naturally gluten free, they may become cross-contaminated at the farm, in storage, or during transport to the food manufacturer. Look for Gluten Free on packages and shelf tags.

Dates are a diabetic-friendly source of vitamins and minerals like calcium, iron, potassium, zinc, and magnesium. They’re also a source of antioxidants, which can help reduce inflammation and oxidative stress in the body. Eating dates daily may improve total & HDL cholesterol levels. With a lower Glycemic Index, dates should not cause dramatic blood sugar spikes when eaten in limited amounts.

Directions:

• Soak dates in hot water for 10 minutes. Drain water.
• Chop nuts in a food processor. Add almond meal and pulse a few times. Add salt,
  vanilla, coconut oil, maple syrup, espresso mixture and dates and pulse until a dough forms.
  Dough will be sticky. Transfer dough to a bowl.
• Roll the dough into 3/4-inch balls. Roll the balls in the cocoa powder. Keep chilled.

Directions:

• To make oat flour, place 1/4 cup of oats in blender or food processor. Process until finely ground.
• Place oats, oat flour, and pumpkin pie spice in large bowl; stir to blend well. Add pumpkin and honey. Stir until ingredients are well blended.
• Shape into 24 (about 1 inch diameter) balls. Refrigerate, covered, until chilled. Store left overs in refrigerator, covered.

Scan here for a delicious recipe for Honey-Sesame “wings”!

Directions:

• Preheat an air fryer to 400°F. Rub potatoes with 1/2 Tablespoon of oil and pierce all over with a fork; air fry for 40 minutes or until tender. Cool slightly.
• In large skillet, heat 1 tablespoon oil over medium heat; add bacon and cook 5 minutes or until golden brown, stirring frequently. Transfer bacon to paper towel-lined plate.
• When potatoes are cool enough to handle, cut lengthwise in half; with a spoon, leaving about a 1/4-inch wall, scoop out inside portion (reserve for another use). Brush both sides of potato skins with the remaining 1/2 Tablespoon oil.
• In batches, if necessary, air fry skins, cut side up, 4 minutes or until edges are crisp; sprinkle with cheese and air fry 2 minutes more or until cheese is melted.
• Serve skins topped with yogurt, onions, and bacon.

Flavor Variations:
Pizza Potato Skins – Use shredded reduced fat Italian cheese blend and turkey pepperoni,
and top with cherry tomatoes, pepperoncini rings and crushed red pepper flakes.

Cheesy-Bruschetta Potato Skins – Use shredded reduced fat mozzarella cheese and top with
halved cherry tomatoes tossed with olive oil, minced garlic, sliced fresh basil, salt and pepper.

Apple Pies, Tarts & Crisps: Honeycrisp, Granny Smith, Jonagold, Braeburn and Cortland
Caramelized Apples: Braeburn, Fuji and Gala
Cheeseboard: Red Delicious & Cheddar, Gala & Brie, Golden Delicious & Blue Cheese, Fuji & Gorgonzola, and Pink Lady & Gouda pair nicely
Homemade Applesauce: McIntosh, Golden Delicious, Pink Lady, and Fuji

Ingredients:

• 1-1/4 pounds pork tenderloin
• 1 tsp. ground cinnamon
• 1/2 tsp. paprika
• 1 Tbsp. olive oil
• 1 garlic clove, minced
• 1 large Honeycrisp apple, cored and chopped

• 1/2 medium acorn squash, sliced 1/4-inch thick
• 1/2 medium yellow onion, thinly sliced
• 1/2 cup dried cherries
• 1/4 tsp. salt
• 1/4 tsp. pepper

Ingredients:

• 1 medium Gala or Braeburn apple, cored and sliced 1/4-inch thick
• 1 cup granola cereal
• 3 Tbsps. sliced almonds

• 1 Tbsp. light brown sugar
• 1/4 tsp. ground cinnamon
• 1-1/2 Tbsps. unsalted butter, cut into small pieces
• 1/3 cup low-fat yogurt (optional)

 

Cauliflower is a great addition to plant-based meals because of the various nutrients it offers. This versatile, Vitamin C-rich vegetable can be eaten raw or cooked, as well as swapped for favorite foods like pizza crust, mashed potatoes, and white rice. You can even replace meat in a taco with seasoned cauliflower florets.

Ingredients:

• 2 garlic cloves, minced
• 1 medium head cauliflower, cut into small florets
• 2 Tbsps. extra virgin olive oil
• 1-3/4 tsps. ground chipotle pepper
• 1/2 tsp. plus 1/8 tsp. salt
• 1/2 tsp. plus 1/8 tsp. pepper

• 1 large tomato, diced
• 1-1/2 cups rinsed and drained canned black beans
• 1/4 cup chopped fresh cilantro leaves
• 2 Tbsps. fresh lime juice
• 1 avocado, peeled, pitted, and chopped
• 12 (6-inch) corn tortillas, warmed
• 1/4 cup reduced fat sour cream