I love everything about Fall from the crisp leaves and apples to the fresh air and college football. Ok, ok, truth be told, I don’t really love football but everyone in the state of Nebraska seems to be a little obsessed with the sport.

In fact, I think it’s mandatory when you move to this state they issue you a Nebraska Cornhusker sweatshirt or a personalized license plate that reads some clever version of HSKRZ.

I’m thinking of starting a committee where we change that unwritten rule. Instead, I think we should just assume everyone in the state loves Nebraska football and only those that don’t should tell us on their personalized plates. That might spice things up a bit.

Speaking of football and spice, I thought I’d spice up some apples tonight and attempt to channel the spirit of Nebraska football and make…

Big Red Baked Apples

• 1 apple, cored – (NuVal score 96)
• 1 T Splenda for Baking
• 1 T vanilla protein powder
• 1 t cinnamon
• 2 T water
• 1 T pecans, chopped – (NuVal score 100)
• 1 t Earth Balance Butter

Preheat oven to 400 degrees. Mix together Splenda, protein powder, cinnamon, water, and pecans. Spoon mixture into the center of the cored apple and top with butter. Place the stuffed apple into a shallow dish filled with about 3/4 cup water. Bake for 40-45 minutes.

Serve with ice cream, or, if you’d rather have a tight end, go with Greek yogurt instead.

Remember this Seinfeld Episode?

I couldn’t help but think about this clip when I was making Pumpkin & Spice Soup just for you.

I found this recipe Elaine, I mean,  Mellissa posted when I was checking out Zesty’s site.  Mellissa calls this recipe Curried Pumpkin & Apple Soup which is entirely appropriate, but when I made it, I forgot the curry because I was in too big of a hurry.

Nevertheless, if you like a healthy, hearty, hot soup (and by hot I mean both temperature and spice)  you just might fall for a medium Pumpkin & Spice Soup:

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp cayenne
• Pinch red pepper flakes
• 3 apples, cored and chopped
• 15-oz can pumpkin puree
• 2 2/3 cups low-sodium chicken broth (I used vegetable broth)
• 2/3 cup water
• 1 tsp cane sugar (I used stevia)

Directions

1. Pour oil into large saucepan and place over medium heat.
2. Add onion, garlic, curry, cumin and cayenne.
3. Saute, stirring often until onion is soft.
4. Stir in apples, pumpkin, broth, water and sugar.

1. Bring to boil, cover and reduce heat to low.
2. Simmer for 25 minutes, stirring occasionally.
3. Puree soup in a food processor or with a hand blender, to achieve desired consistency. I used my Magic Bullet.
4. Just before serving, return to pot on low heat.

This soup is full of flavor and will keep you full, so there’s really no need to serve it with anything else. Therefore, please don’t bother asking for bread or no soup for you.