Tag: apples

Simple Apple Pancakes

J Walden

I discuss balancing each meal with clients frequently.  Here is another example of how to do this quickly in the morning rush.  Healthy does not have to be time consuming.

 

SIMPLE APPLE PANCAKES
Pancakes are one of those recipes that seems like it takes a long time, but actually comes together quickly. Try these tasty, no-sugar-added flapjacks from Cassey Ho, creator of POP Pilates and POPFLEX. “I love this breakfast because it’s not only delicious, it’s packed with protein and complex carbs to keep me full and energized throughout the morning,” she says.

Ingredients
2 eggs
3 tablespoons unsweetened applesauce
2 tablespoons almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 teaspoon nut butter
1/2 small apple, spiraled or chopped
1 pinch of cinnamon, optional
Directions
In a small bowl, whisk together eggs, applesauce, almond flour, coconut flour and baking powder. Heat a griddle or pan over medium-low heat and coat with cooking spray. Reduce to low heat. Using a small measuring cup, scoop batter to make two pancakes. Cook for 2–3 minutes per side, or until firm and cooked through. Top one pancake with nut butter and cinnamon, if using. Place the other pancake on top and add apples and more cinnamon. Recipe makes 1 serving.
Nutrition (per serving): Calories: 356; Total Fat: 19g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 370mg; Sodium: 226mg; Carbohydrate: 26g; Dietary Fiber: 9g; Sugar: 11g; Protein: 20g

Butternut Squash-Fruit Casserole

J Walden

As Thanksgiving Day approaches, you most likely have your list of sides already planned out.  If you are looking for one additional idea, check this powerhouse recipe out.  Best news, no oven time needed!

Finally, Happy Thanksgiving!  I am so grateful for the opportunity to help each and every one of you.  My wish for you, is time to tell those you love how much you appreciate them this week.

Butternut Squash-Fruit Casserole

by Gabe Mirkin

1 butternut squash, about 2 pounds
1 large onion, chopped
1 clove garlic, minced
4 cups bouillon
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon nutmeg
pinch cayenne, or to taste
2 tart apples, cored and cut in 1/2″ chunks
1/2 cup dried cranberries (unsweetened, or low sugar)
1 cup cooked barley or other whole grain of your choice
ground cinnamon for garnish

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces.

Meanwhile, combine the onion, garlic, bouillon, tomato paste, curry powder, nutmeg and cayenne in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. When the squash is ready, add it to the pot and cook until the squash is barely tender, about 10 minutes. Add the apples, cranberries and the barley and cook 10-15 minutes more, until the apples are tender. Dust each serving with a pinch of ground cinnamon if desired.

Happy Turkey Day!!!

Crock Pot Applesauce – Leave the sugar in the cabinet

J Walden

One of the best memories of my childhood is visiting with my grandparents in Ohio.  My grandmother, MaMaG, always made the best homemade applesauce and kept it frozen in her storage freezer for a dinnertime side dish.  Yes, apples have a lot of sugar but it is the natural kind that your body can break down and use to feed your muscles and cells.  The spices used in this recipe give it a healing punch that no store bought applesauce can match.  Ginger for anti-inflammatory properties. Cinnamon for heart health.  I could go on and on!  NO ADDED Sugar needed!

I recommend fresh grated ginger (or the puree you can buy in grocery store produce section).  Use a few cinnamon sticks and grate them against a fine cheese grater for fresher tasting cinnamon.  Nutmeg and cloves can be found in whole form also at most grocery stores and will add a little more taste to your recipe.  Throw all ingredients in your crock pot and cook on low for 4-6 hours.  Before serving, fold the cooked crock pot ingredients into your blender and puree.  Not only will you have a side dish for dinner that night, but your house will smell like you have been burning a scented candle all day!  Freeze leftovers for another day in air tight container.

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Crock pot Applesauce:
10 apples peeled, cored and cubed
2 tsp cinnamon
1 tsp nutmeg
1/2 heaping tsp ginger
1/4 tsp cloves
1 ground vanilla bean (pure vanilla extract would work too)
1/2 cup water

Try it and let me know how it goes.

Primal Baked Apple, Raisin, and Nut Crumble

J Walden

af8c2cbe9c46609f750c6e9937aaaf5aFall is fast approaching, so here is a fabulous recipe for baked apple crisp thanks to Love and Primal.  Nothing like the smell of apples to warm your home and all WITHOUT white sugar.  Just remember to keep your portion size to 1/2 a cup and serve over plain Greek yogurt.

Primal Baked Apple, Raisin, and Nut Crumble
Ingredients
  1. 4 Gala or Granny Smith Apples (your choice)
  2. 1 T Cinnamon
  3. Pinch of Nutmeg
  4. 1/3 cup Raisins
  5. 1 T Coconut Oil, melted
Crumble
  1. 2 T Coconut oil, melted
  2. 1 Cup Almond Flour
  3. 1/3 cup chopped pecans
  4. 2 T Honey
Instructions
  1. Preheat the oven to 350 degrees
  2. Chop the apples, with the skin on, into bite-sized pieces
  3. Place in small casserole dish and toss with raisins, cinnamon, and nutmeg
  4. Combine all the ingredients for the crumble and mix until the mixture resembles a “crumble”
  5. Sprinkle crumble on the top of the apples (add a little more cinnamon if you’d like)
  6. Bake at 350 degrees for 30 minutes and enjoy warm! Bet you could even do this in the crock pot.