Balsamic Glazed Beets

Prep time: 5 minutes
Cooking time: 7 minutes
Yield: 4-6 servings

Ingredients
3 1/2 lbs. beets- cooked, peeled, and sliced (click here for help)
Beet greens- washed
3 T balsamic vinegar
2 T pure maple syrup or honey
1 T olive oil
sea salt and pepper to taste
1 t cinnamon

Directions
1.    In saucepan stir together vinegar, syrup or honey and olive oil.
2.    Add beets and greens and heat over moderate heat until heated through.
3.    Add cinnamon and salt & pepper to taste.
4.    Serve warm or at room temperature.
5.    Can be made one day ahead.

Wonderful Winter Squash

Winter squash is one of the things I love about the fall. There are lots of varieties (pumpkin, butternut, delicata, acorn, spaghetti--great to use instead of pasta!) and adding them in this time of year helps keep sugar cravings from overtaking afternoon thoughts.

This recipe is super easy to throw together with leftover, cooked winter squash (whatever you've got on hand--even sweet potatoes would work) and contains a healthy dose of protein and high quality fat. Serve it with apples, and mark a fruit serving or two off your list for the day. Seems like it's perfect for an after nap/school snack or the favored munchy at Thanksgiving.

Ingredients
1/2 cup cooked winter squash
1 can (15 oz) canellini (white kidney) beans--or 2 cups fresh
1/4 cup flax seeds, ground (I use a coffee grinder)
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/3 cup maple syrup
1.5 Tablespoons coconut oil
1.5 teaspoons grated fresh ginger
1 teaspoon vanilla extract

Directions

1. Put everything in the bowl of a food processor and whirl away. 
2. It it's too thick, add a little water. 
3. Taste and adjust seasonings.
4. Serve at your next fall gathering and impress everyone there OR
5. Serve to some munchkins and let them guess what's included in the ingredient list.