Baked Cinnamon Apples

Baked Cinnamon Apples

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Baked Cinnamon Apples
Tastes like a rich, apple-y custard without all that nasty fat--that little bit of butter makes them almost velvety in texture and rich in flavor.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Take apples and set them in a baking dish.
  3. Sprinkle spices and brown sugar on the apple and top with 1 teaspoon of butter each—the secret in keeping the fat down on this recipe is using whipped butter—it’s a favorite weapon in my fridge!
  4. Bake for about 45 minutes or till tender.
  5. Serve warm in a bowl with vanilla yogurt (or vanilla ice cream, but you didn’t hear that from me).
Recipe Notes

Per serving: 100 Calories; 2g Total Fat; trace Protein; 21g Carbohydrate; 5mg Cholesterol; 3mg Sodium

An Apple a Day

An Apple a Day

You know the old saying, right? An apple a day keeps the doctor away. There’s a lot of truth to that saying. Apples are fiber rich, full of vitamin A, beta-carotene and vitamin C as well as a smattering of other vitamins and minerals. Definitely a valuable part of your daily bites!

It’s not just red, Delicious apples that are worthy of your produce dollar, either. There is a whole bushel of apples I bet you’ve never tried. Honey Crisp apples are some of my favorites—delicious, crisp and juicy. They look like big Gala apples and are hugely flavorful. Another favorite apple, but hard to find is the Arkansas Black apples. This would have been the apple the witch in Snow White gave the princess…the skin is such a dark red, it’s nearly black. On my trip home from the mountains of North Carolina this weekend, I happened upon them and promptly brought home a half a peck. I’ve already had one today and plan on attacking another one later this afternoon for my afternoon snack. Yes, they are THAT good!

Apples may be available year round, but that’s because they’re put in cold storage. Nothing wrong with that and heaven knows I’ll still be eating apples all year ‘round, but right now they are just positively scrumptious. Don’t neglect finding a little orchard or apple stand and getting some just picked ones to put in your fruit bowl. If that’s not possible, I know they’re probably on sale in your grocery store right now! That’s why buying in season is so economical.

However you get your apples and in whatever variety or form, now is the time! Here’s a recipe that’s worth the time to make just for the smell they produce. Guaranteed to warm your home and bring smiles to all who partake—enjoy!

 

Tip:

Apples are wonderful for helping you control your appetite because the fiber in the apple is pectin; it gets bigger as it gets in your tummy, yay! That pectin is also important in your digestive tract because it gets the toxins and bad guys out of your body. See why the old “apple a day keeps the doctor away” adage is so important?
Green apples for baking pies for sure, but any apple will work for applesauce. If your apples are starting to get a little old, don’t throw them out, make applesauce!

Trick:

Buy your apples organically if at all possible. The skin is full of flavonoids and you miss those if you peel your apple. Flavonoids are what give fruits and veggies their colors and fight inflammation. Important stuff!

 

Recipes:

Print Recipe
Baked Cinnamon Apples
Tastes like a rich, apple-y custard without all that nasty fat--that little bit of butter makes them almost velvety in texture and rich in flavor.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Take apples and set them in a baking dish.
  3. Sprinkle spices and brown sugar on the apple and top with 1 teaspoon of butter each—the secret in keeping the fat down on this recipe is using whipped butter—it’s a favorite weapon in my fridge!
  4. Bake for about 45 minutes or till tender.
  5. Serve warm in a bowl with vanilla yogurt (or vanilla ice cream, but you didn’t hear that from me).
Recipe Notes

Per serving: 100 Calories; 2g Total Fat; trace Protein; 21g Carbohydrate; 5mg Cholesterol; 3mg Sodium

Print Recipe
Slow Cooker Applesauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a crockpot, place prepared apples and cook on high for about 3 hours, or until fork tender.
  2. Serve in bowls warm.
  3. For an extra special touch, put about a half teaspoon of butter on top and sprinkle with a little bit of sucanat or brown sugar (just a little!).
Recipe Notes

NUTRITION per serving: Per quart: 730 Calories; 4g Total Fat; 2g Protein; 191g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

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Beef & Butternut Squash Stew
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  3. Sprinkle beef with salt and pepper.
  4. Raise heat to medium-high and add beef; brown on all sides.
  5. Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  6. Add butternut squash and stir to combine well.
  7. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream

Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream


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Stone Fruit with Almond Hazelnut Chia Seed Brittle and Vanilla Bean Coconut Cream
Late summer is code for: STONE FRUIT!!! This incredibly delicious recipe is layered in multiple textures, the perfect level of sweetness, and has the edge of refreshment necessarily during the warm summer days. The best part? It's 100% Paleo-Approved!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Line a small baking sheet with parchment paper, and evenly scatter the chia seeds, almonds, and hazelnuts. Keep them relatively close together so there isn't a lot of negative space in between.
  2. In a medium sauce pan, over medium heat, add butter. Once melted, add in maple syrup and coconut sugar. Whisk together well.
  3. Using a candy thermometer*, bring mixture to about 300 degrees, then remove from heat and quickly whisk in vanilla extract and baking soda. Once thoroughly combined, immediately pour mixture over the scattered chai seeds and needs, using a spatula to evenly cover all of them.
  4. Place in freezer for about 45 minutes, or until it sets and hardens
  5. While waiting on the brittle to set, prepare the coconut cream.
  6. In a small pot, over medium low heat, add full fat coconut milk. If the water and coconut fat have separated, DO NOT add the water! Just get the creamy good stuff! Once it thins slightly over the heat, add in the vanilla bean. Whisk together and remove from heat (DO NOT LET IT BOIL).
  7. Then slice the stone fruit and distribute them to small bowls or plates.
  8. Pour coconut cream over the top of the fruit, and top with a couple pieces of the finished brittle. enjoy!
Recipe Notes

*if you don't have a candy thermometer, keep the mixture boiling over medium heat for about 3 to 5 minutes, until it starts smelling slightly of burnt sugar and becomes really really thick

Curry Chicken Salad Stuffed Avocados

Curry Chicken Salad Stuffed Avocados


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Curry Chicken Salad Stuffed Avocadoes
This is the perfect late summer meal! Cool, refreshing, PACKED full of flavors, and soooooooo so so dang easy to make! It'll quickly become a summer staple in your weekly meal plan!
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. In a large bowl, combine all ingredients EXCEPT avocado
  2. Once fully mixed, place mixture into avocados and serve!
  3. OR place it in a sealed container, put it in the fridge and let it sit for a couple hours or until the next day - it's always more flavorful after it sits for a little while!
Gluten Free Mixed Berry Crisp

Gluten Free Mixed Berry Crisp


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Gluten Free Mixed Berry Crisp
You can't have summer without berries. We love berries in every form, but this Gluten Free Mixed Berry Crisp makes you feel like you're back in your grandma's kitchen! Summer comfort food. And the best part? It's not only gluten free it's also refined sugar free!!! Glory Glory! So gather your berries, and let's crisp it up!
Servings
people
Ingredients
Filling:
Topping:
Servings
people
Ingredients
Filling:
Topping:
Instructions
  1. Preheat oven to 380 degrees.
  2. In a large saucepan, combine all ingredients for filling (berries through arrowroot powder).
  3. Cook over medium heat for 5 to 10 minutes or until berries have released moisture and the mixture has begun to thicken. Set aside.
  4. In a medium bowl, combine all ingredients for the topping (butter through nutmeg). Using a fork, gently blend it all together.
  5. Transfer berries to a medium sized baking dish, and evenly distribute crisp topping over them.
  6. Place in the oven and bake for 30 minutes or until berries are bubbling and crisp is golden.
  7. Serve with ice cream, or greek yogurt, or coconut yogurt or coconut whipped cream - the options are endless!