Honey Baked Lentils

About a month or so ago, I bought a package of green lentils from Whole Foods. I didn’t buy them for any specific reason other than I wanted to give them a try in something other than a canned soup. I hadn’t really narrowed down a recipe until this week, when I was reminded of a recipe that a friend shared for Honey Baked Lentils. This sounded perfect! I even had a spaghetti squash in the fridge that I could use as a base for the lentils. The best thing about this recipe is that it is gluten-free in it’s natural state. I love running across recipes like this!

Honey Baked Lentils
**Original recipe courtesy of Kay, modified slightly by me

1 cup lentils
2 cups water (I used 1 cup chicken broth, 1 cup water)
2 TBSP Honey
2 TBSP Soy Sauce (I used La Choy Low-Sodium)
2 TBSP Olive Oil
1/2 tsp ground ginger
1 clove garlic (I used 1/4 tsp garlic powder)
1 small onion (I omitted this b/c I can’t eat onions)
salt & pepper

Preheat oven to 350. Mix all liquid ingredients in a bowl and whisk well. Add rinsed lentils and bake, covered, for an hour and a half or until tender. You can also saute and throw in veggies, or sub in a bit of rice for some of the lentils. **I threw in some steamed carrots to my bowl of spaghetti squash & lentils.

Pumpkin Chocolate Chip Bars ~ Gluten-Free

As I was reading some blogs over the past couple of weeks as I recovered, I came across a recipe for Pumpkin Chocolate Chip Bars/Squares. I am a sucker for pumpkin and add chocolate to that, look out! My sister, Kelly, likes to poke fun at me and says I need a pumpkin intervention. Now, just for kicks, I send her a new pumpkin recipe via email each day. ;) Love ya, Kel! I knew as soon as I read this recipe that I was going to have to modify it to be gluten-free and give it a try. This recipe is amazing. The bars are so moist and light. They taste like pumpkin pie, in a cake form, with chocolate chips added, all melty. What can be better??

Bars before baking:

After baking:

My serving (see the chocolatey goodness?):

I found this recipe on Kath’s blog, Kath Eats Real Food. She has some amazing recipes, and they are healthy too!

Pumpkin Chocolate-Chip Squares ~ Gluten-Free

**From Martha Stewart Everyday Food

2 cups all-purpose flour, spooned and leveled (I used Pamela’s Baking & Pancake Mix)
1 T. pumpkin-pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, room temp
1 ¼ cups sugar (I used 1 cup)
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
12 oz. semisweet chocolate chips (I used mini chips)

Preheat oven to 350. Line bottom and sides of 9 x 13 inch baking pan with foil

In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Sheer heaven. These would be good topped with Cool Whip or Ice Cream, perhaps a pumpkin ice cream like Edy’s Slow-Churned Pumpkin or Vanilla would work too.

Okay, off to the gym I go to work off some of these pumpkin bars!

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