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This apple crisp has all of the flavor but NONE of the sugar. All of the sugar in this recipe comes naturally. Who needs sugar when you have fruit as sweet as candy and pure maple syrup involved. No Added Sugar Apple Crisp 4 servings | 60 minutes Ingredients: Filling 3-4 apples 3 tbsp water 1 tbsp pure maple syrup 1 tsp cinnamon Topping 1/2 cup oats 2 tbsp flour (for paleo use almond flour) 2 tbsp pure maple syrup 2 tbsp coconut oil, melted 1/4 cup pecans, roughly chopped 1/2 tsp cinnamon 1/8 tsp salt 1/2 tsp vanilla Directions: Preheat the oven to 375. Spray an 8x8 dish with non stick spray. I used a disposable foil pan but a glass 8x8 dish works as well. Peel, core and dice the apples. Place the diced apples in a large bowl. I used a pairing knife but there's products out there that make this step so much easier! To the bowl of apples add the water, 1 tbsp pure maple syrup and 1 tsp cinnamon. Mix to combine. Add apples to the pan. In the same bowl the apples were in, combine oats, flour, 3 tbsp pure maple syrup, coconut oil, pecans, cinnamon, salt and vanilla. Stir to combine. Arrange the crumble topping over the apples. Spray the top with non stick spray. Cover the apple crisp with tin foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes or until the top starts to brown nicely. Serve warm with a melting scoop of vanilla ice cream!

What's better than a burrito bowl? How about one with an edible bowl? A bowl full of nutrients and so much flavor, an acorn squash! This would be a great meal prep recipe. Just roast the squash and cook the filling ahead of time and store separately until you're ready to eat. Acorn Squash Burrito Bowls 4 servings | 50 minutes Ingredients: 2 small acorn squash (400-600g each) 1 lb ground turkey 1 14.5 oz can diced tomatoes, no salt added 1/2 tbsp olive oil 1/2 green bell pepper, diced (~80g) 1/2 red bell pepper, diced (~80g) 1/2 yellow onion, diced (~60g) 1/2 cup water 1/2 cup low sodium black beans 1/4 cup quinoa 1 tsp chili powder 1/2 tsp cumin 1/4 tsp salt Directions: Preheat oven to 400. Line a baking sheet with tin foil and nonstick spray. Slice 2 acorn squashes in half, brush with olive oil salt and pepper and place facedown on baking sheet. Bake for 45-50 min, until fork tender. While the squash is cooking, heat the remaining olive oil on medium in a large sauce pan. Add ground turkey and cook until browned. Add diced peppers, onions and spices. Cook until veggies start to wilt. Add in diced tomatoes, water and quinoa to pan. Stir to combine. Cover, turn heat down to medium-low and cook for 15 min. After 15 min remove from heat for 5 min. Uncover and fluff with a fork. Stuff each acorn squash with 1/4 of the mixture (Pictured is only about half a portion stuffed in each half and I added more filling as I ate the squash). Top with your favorite toppings: cilantro, lime juice, sour cream or Greek yogurt, shredded cheese, fresh avocado slices etc.