Green

Green has been my favorite color of 2017 thus far. Not only do I love what it stands for but it also gives me that same feeling you get at the end of September when everything is at the cusp of change. So you can’t blame me with a look like this that packs a green punch.

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Back to Breakfast: Baked Stuffed Apples


This Back to Breakfast post is all about my recipe for Baked Stuffed Apples. This simplistic, delicious and a tad bit sweet recipe is packed full of nutrients. It keeps me full and going the entire morning making it a great option for breakfast. I used a combination of chocolatey hazelnut butter, chia and flax seed blend, goji berries, almonds, blueberries and coconut oil to create my delicious Baked Stuffed Apples but you can use whatever you have and like! These can be created the night before then stored in the freezer until you’re ready to bake but I usually manage to get it done in about 25 minutes. It’s simple so let’s get started.

 What you need (makes three medium sized apples):

  • Apples; I used organic but use whatever you want
  • 2 tablespoons of flax and chia seed blend
  • 2 tablespoons of goji berries
  • 2 tablespoons of chocolatey hazelnut butter
  • 1/3 cup of blueberries
  • 2 tablespoons of slivered almonds
  • 1 tablespoon of coconut oil
  • Extra spices for seasoning; I used cardamom and cinnamon (optional)


So to get started :

Preheat oven to 350° F.

Prep them apples!


 Cut the tops off of your apples. You want to expose the core so you can get in there and remove it. Next use a spoon to de-core the apple. You are essentially going to make an apple bowl

Stuff them apples!


  
Start by adding the chocolatey hazelnut butter to the bottom of each apple. I used the portion sized packet of Justin’s chocolatey hazelnut butter just out of ease and because also Justin’s uses less sugar in their version of this Nutella which helps to cut back on the unnecessary sugars as this is already a sweet breakfast. Then keep going; layer in some slivered almonds, some flax and chia seed blend, goji berries, blueberries and then spoon a bit of coconut oil on the tops. I used frozen blueberries and then drizzled coconut oil on top which helps add a bit of liquid to keep everything soft in the baking process. The result of this is a melt-in-your mouth creation.

Bake them apples!


Set them on a baking sheet and put them in the oven. Our oven is old and only has one setting: scalding hot. Everything cooks quickly but it should take about 15-30 minutes in your average oven. This is when I usually finish getting ready for the day.

When you remove the apples from the oven you should be able to poke them with a fork. Sprinkle a bit of cinnamon and cardamom on the tops if you like. Plate up, grab a cup of coffee and enjoy!

 

Back to Breakfast: Fresh Pressed Tomato Juice


 In honor of back to school season I am starting a series of easy, go-to recipes for breakfast that also are applicable as a start to your workday. I am not a nutritionist but I do enjoy food especially healthy breakfasts. The first recipe in this series is a pressed juice. Pressed juices are packed full of nutrients and are also incredibly easy to make with minimal clean-up. They also keep you feeling full throughout the morning. This being so, they make a great reliable and healthy breakfast. This recipe in particular is a tomato juice recipe. Tomatoes are not only full of vitamin A and C but they also have Choline. Choline is a nutrient that can aid in learning and memory which is also important for school. I’ve also added carrots, ginger, apples and a tad bit of lemon juice. So here is how you do it.



Start by chopping up the tomatoes, carrots, and apples. I aim for pieces that will easily fit into the plunger. I chose to use fresh heirloom tomatoes from the market because I  prefer the taste but you can use whatever you have or like. The carrots are diced baby carrots, it’s just easier to chop them with no clean up involved. I like adding carrots for flavor and nutrition. The apples are added as a ‘base’ if you will. They provide a sweetness without overwhelming the tomato flavors. Lastly, peel the ginger and cube it.


Flip the switch and start adding each ingredient to the plunger and plunge away. Once you’ve juiced all your ingredients, take a spoon and give it a stir. Add in the lemon juice and stir once more. Serve it and enjoy immediately. Then comment below and let me know what you think of it!