Monthly Archives: April 2014

Apple Blossoms

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This delicious whole apple pie is by no means healthy! But you must indulge and taste the love that baking brings to the home once in a while!

I stumbled across this recipe online at Whole Apple Pie but the recipe belongs to Kerry Saretsky

I’ve just added a few extra touches!

What you’ll need:

•2 Granny Smith apples
•1 Tenderflake pie crust
•6 cups of water
•1 cup of sugar
•1 tsp cinnamon
•1 tbsp butter
•2.5 tbsp brown sugar
•1 egg

Method:

•In a saucepan cook water, sugar and cinnamon on medium heat until sugar has dissolved
•Peel and core apples
•Turn heat down to low, and place apples in sugar water – cook for 30 minutes, stirring occasionally
•Preheat oven to 400 degrees F
•Remove apples and pat dry
•Cut pie crust in half and wrap around apples
•Beat egg and 1/2 tbsp of brown sugar in a small bowl, brush egg mix onto apples pie crust
•Place 1/2 tbsp of butter into the core of each apple
•Sprinkle apples with brown sugar
•Bake for 30 minutes

Let cool and enjoy!! Serves two!

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Vegan + Grain Free + Peanut Butter + Pumpkin Breakfast Bars!

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A quick recipe for a healthy breakfast or post workout snack! It’s on the go and it’s so easy to make! If you’re looking for a semi-clean protein packed bar that squashes all those sweet cravings, this is it!

Ingredients:

•1/2 cup pure pumpkin purée
•3/4 cups natural peanut butter
•4 tbsp honey or maple syrup
•1/2 tsp vanilla extract
•1/4 tsp salt
•4 tbsp coconut shredded coconut (set aside)

Method:

•Preheat oven to 350 degrees F
•In a medium sized bowl, combine all ingredients except the coconut
•Mix until smooth
•Place parchment paper on a large baking pan
•Scoop one heaping tbsp of mix onto pan and shape into 7 bars or 14 small cookies
•Distribute coconut onto bars and press down with a spoon
•Bake for 14-17 minutes – check after 12 minutes
•Let pan and bars cool completely for 15 minutes to set

Breakfast for a week!

Tips:
•If you have a peanut allergy, use coconut or almond butter
•These bars are a soft texture, cook for an additional two minutes if desired
•Bars can be frozen to enjoy later!
•Add 1/4 cup dark chocolate chips to mix for the sweet tooth in you + an extra 2 tbsp of honey or syrup
•Add 1/4 cup of nuts or seeds + an extra 2 tbsp of honey or syrup to bind together

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Coconut Pancakes!

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I’ve been craving pancakes for far too long! So today I finally got all of my ingredients together and decided to whip of a little batch of delicious coconut pancakes!

What you’ll need:

•1 cup of coconut flour
•4 egg whites
•1 cup of Coconut Dream or coconut milk
•1 tbsp brown sugar
•1 tbsp honey
•1 tsp baking powder
•Pinch of salt
•Coconut oil or butter

Method:

•Heat coconut oil or butter in a frying pan at low-medium heat until it’s melted
•Combine all ingredients in a bowl and mix until smooth
•Spoon 2 tbsp of batter into pan per pancake – turn up the heat slowly to medium
•Cook for 2-3 minutes per side until cooked
•Grease the pan for the second batch

Top with fruit, icing sugar, syrup or honey!

Makes 8 small/medium sized moist and fluffy pancakes!

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Pesto Veggie Pizza!

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Earlier this week at work my coworker shared a slice of her homemade pesto veggie pizza with me! It was so delicious and I couldn’t stop thinking about it, so I decided to try to make it too!

All you will need for this quick, healthy and vegetarian pizza is:
(One Serving)

•1 tortilla
•1 tbsp basil pesto
•1/4 cup eggplant cut into round thin slices
•1/2 cup red and green peppers
•1 handful of spinach – cut into small pieces
•1 Babybel or 1/4 cup of cheese

Method:

•Preheat oven to 475 degrees F
•Spread pesto onto tortilla
•Distribute veggies evenly onto tortilla
•Place pizza on parchment covered baking sheet
•Bake for 20 minutes – check after 15 minutes

Fold it, cut it or eat it whole!

Enjoy!

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