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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Lentil Stew (Vegan)

If you're trying to cut out meat (even a little bit), lentils are the way to go. They cook up faster than beans, and they are so versatile. You can use them in soups, stews, or to make veggie burgers.

 Here's a simple, week-night recipe that can be re-heated for lunch the next day.
Mini slow cookers are great for heating your lunch.
Food tastes so much better than microwave food!

 Lentil Stew
Makes 3-4 Servings

 Ingredients
  • 1 onion, diced
  • 1 teaspoon avocado oil
  • 2 small carrots, diced
  • 1 large rib of celery, diced
  • 1/3 cup corn kernels (fresh or frozen)
  • 1/2 teaspoon turmeric powder
  • 1 cup dried lentils
  • veggie Broth (to cover)
  • 1 large potato, cooked and diced
  • salt & Pepper
Directions
  1. Cook the onion in the oil over medium heat until golden.
  2. Stir in the carrots, celery, and corn. Cook for a few minutes until you start to see some colour on the corn.
  3. Stir in the turmeric, followed by the lentils.
  4. Add broth to cover the lentils by about an inch. Add more as needed during cooking.
  5. When the lentils are tender, stir in the potatoes and season with salt and pepper to taste. If you want to use a raw diced potato, add it to the pot about 10 minutes before you think the lentils will be done.
  6. You can add a squeeze of lime juice and cilantro on top to change it up a bit.

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