Fresh Life Fam: Week of October 5th

APPLE CINNAMON BAKED

OATMEAL CUPS

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INGREDIENTS

3 cups old-fashioned rolled oats

1 teaspoon baking powder

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1 cup milk almond or regular milk

2 large eggs

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1 medium Granny Smith apple peeled, cored, and chopped (about 1 cup)

INSTRUCTIONS

Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.

Add the oats, baking powder, cinnamon, and salt to a large mixing bowl and mix until well combined.

In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.

Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.

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HASSELBACK BUTTERNUT SQUASH

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INGREDIENTS

1 Small Butternut Squash

2 Tbsp Butter melted

2 Garlic Cloves minced

2 Tbsp Honey or maple syrup

1 Tsp Chili Flakes

3-4 Sprigs Fresh thyme picked

Salt and freshly ground pepper

INSTRUCTIONS

Preheat oven to 400F.

Start by cutting the butternut squash evenly in half on lengthwise. Scoop out the inside and discard.

Using a vegetable peeler, peel off the skin just until you see the bright orange flesh.

Place the halves on a baking sheet, cut side down.

In a small bowl whisk melted butter, with honey, garlic, chili, and thyme.

Brush the squash with half of the garlic butter mixture and sprinkle with salt and pepper.

Roast in the oven for 20-25 minutes. Remove from oven and allow to cool until ready to handle.

Place the squash halves to a cutting board and using a very sharp knife, slice it thinly, but not all the way through.

Return the squash to the same baking sheet and brush with the remaining garlic butter mixture Return to the oven for and roast for an additional 15-20 minutes. or until golden brown on the tops and tender.

Enjoy!

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GARLIC PARMESAN

SUGAR SNAP PEAS

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INGREDIENTS

3 cups sugar snap peas , trimmed, rinsed, dried

2 tablespoons of minced garlic

olive oil

1/2 cup panko crumbs

1/4 cup grated Parmesan cheese

2 tablespoons finely chopped fresh parsley

salt and fresh ground pepper , to taste

INSTRUCTIONS

Preheat oven to 400F.

Grease a baking sheet with cooking spray or line it with parchment paper and set aside.

Combine sugar snap peas and olive oil and garlic in a mixing bowl and toss to coat.

In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.

Add the panko mixture to the sugar snap peas and toss to combine.

Arrange in previously prepared baking sheet in a single layer.

Roast for 15 to 20 minutes, or until crispy, turning once during cooking.

Remove from oven and serve immediately.