Soup Vegetable Barley and Squash Lentil

Vegetable Barley

2 chopped carrots

1 stalk of celery, chopped

1 zucchini squash, diced

½ c barley

4 c broth, any

1 can diced tomatoes

1 tsp thyme

Simmer 30 minutes

Add salt and pepper

Butternut Squash & Lentil

2 minced garlic

1 chopped carrot

1 Tbs olive oil

1 tsp curry powder

1 c red lentils

4 c broth, any

2 c butternut squash, frozen is fine

Simmer 30 minutes

remove half and blend to thicken

Add salt and pepper

Muffin Mix DIY

4 c flour

1 1/2 c sugar

1½ Tbsp baking powder

½ tsp salt

Mix well, store in sealed jar.

Prepare:

2 bowls

dry bowl

2 c mix

wet bowl

¼ c vegetable (or avocado)oil

1 c milk

1 egg

Mix, then add wet to the dry

Careful not to over mix those ingredients, use a rubber spatula

Add in options: read through...

1 c mashed ripe bananas (opt. ½ c nuts)

1 c blueberries, frozen works

2/3 c chocolate (or any flavor) chips (add to the dry)

1 c pumpkin and 1 tsp pumpkin spice, opt. add a dollop of sweet cream cheese

1 c crushed pineapple (opt. ½ c coconut flakes)

or...

substitute milk with orange juice, add 1 c shredded carrot and ½ c coconut flakes.

Rum Raisin

Tbsp rum and 1 c raisins.

Zucchini

1 c grated zuccini, squeeze out moisture, 1 tsp cinnamon, ½ tsp nutmeg

or...

Add a dollop of nutella and swirl into basic mix

Fill 12 muffin cups 2/3 full

Bake at 350­° for 15-20 minutes

Turkey Apple Hash

1 pound ground turkey
2 C Sweet potato, peeled, cubed
1 zucchini, diced
1 Fuji or honey crisp apple, diced

Brown sausage and add:
½ t of each: sage, thyme and cinnamon
Remove from pan.
Using same pan add:
1 T coconut (or avocado)oil

Add potatoes, cover with lid, med/low heat, 20 minutes.

Add zucchini, cover, 5 minutes.

Add 

½ t of each: ground ginger, thyme, and cinnamon

Add turkey back into pan.