Chipotle Apple Turkey Chili + Pumpkin Cornbread

Wow, I’ve been blogging up a storm recently.  Are you sick of me yet?

IMG_20151102_105408901

We had the most gorgeous 70 degree fall day here!  It felt wonderful to be getting back into my no work Monday routine.  First stop was the gym for a session with my trainer. 

IMG_20151102_104514

Afterwards, I dropped off a car load of household stuff at GoodWill (from our weekend of cleaning) and then went to the grocery store.  I made a quick stop at home for a shower and to unload my groceries.  Then I was out and about for a few more errands and returns.  I ended up at Whole Foods for tasty salad bar lunch.

IMG_20151102_133522665

When I got home, I opened all the windows to let in the clean, fresh air, threw in some laundry, and dove into this week’s recipes.  We brought a whole bunch of stuff back from Door County including a huge bag of apples.

IMG_20151102_152649642 IMG_20151102_152653613

For this reason, my interest was peaked when I found a chili recipe that uses apples.  I got all the ingredients at the store and had some fresh cider in the fridge (also from the farm).

IMG_20151102_151106400

This is a stove top recipe and really quite easy.  The flavors are odd but seem to blend together beautifully!

 IMG_20151102_152605959

Once my chili was simmering, I was ready to make M&M Cookie Bars.  I was super sad to discover that I did not read the recipe carefully enough to realize that I needed more oats and two different types of oats.  But, I moved on quickly with my softened butter to corn muffins.

IMG_20151102_154224602

Only to discover that I bought too small of a package : (  I was having so much fun in the kitchen, between the sun light, clean cabinets, and new wedding gifts that I still wanted to make something.  So I cut the recipe in half and turned it into a bread.  I left the original recipe for muffins as written below.  Just know that you can half it if you buy the tinny 55 cent Jiffy package on accident.

IMG_20151102_154703970

I have never made a pumpkin cornbread before, but I loved the idea and the smell.

IMG_20151102_161537048

And again as odd as the combinations sound, both worked together to create a delicious meal…for tomorrow night.  But I had to try it for a pre dinner snack tonight.

IMG_20151102_174748098_HDR

The BOY came home to grill, one last time it seems, as the grill ran out of juice.  He was able to make dinner in the oven.  We’re planning to have the chili tomorrow since we both work later and the rest of the week, I planned out on our newish chalkboard.  I’m hoping to have the M&M Cookie Bars made (and shared) sooner rather than later!

IMG_20151102_190145829

 

Meal Planning 11/02/15

Monday: Steak and Tilapia

Tuesday: Chipotle Apple Turkey Chili + Pumpkin Cornbread

Wednesday: Indian-Spiced Chicken Burgers

Thursday: BBQ Pork tenderloin and Veggies

Friday: TBD!

 

What are you cooking this week?

What’s the oddest ingredient you ever added to your chili?

 

 

Chipotle Apple Turkey Chili

From Pass the Sushi*

*Recipe is mostly the same…I just rewrote it a bit to make it easier to follow!

Ingredients

  • 2 tbs olive oil
  • 2 lbs ground turkey
  • 1 small can chipotle chiles in adobo sauce
  • Salt and pepper
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 1 red onion, chopped
  • 2 large cloves garlic, chopped
  • 2 green apples, (1 peeled and diced; 1 sliced) NOTE: I used a red apple
  • 1/2 lemon, juiced
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tbs tomato paste
  • 1 1/2 cups chicken stock
  • 1 cup cider
  • Shredded super sharp white cheddar cheese, toasted pumpkin seeds and/or honey corn bread, for serving

Directions

Heat the olive oil in a large dutch oven over medium-high heat. Add the turkey and cook until brown,  breaking it into chunks while cooking.

Meanwhile, using a food processor, puree the chipotles and 2 tbs of the adobo sauce.

Once turkey is browned, drain liquid.  Then stir 2 tbs of the chipotle puree into the ground turkey; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking.  Stir in the coriander, cumin, paprika,  onion, and garlic.

Peel and dice one apple into 1/2″ chunks, add it to the chili. Slice the remaining apple and toss with the lemon juice; Set aside.

Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; bring to a boil.  Then lower to a simmer for at least 20 minutes and up to an hour.

Top the chili with the cheese, reserved apple and the toasted pumpkin seeds if desired.

 

Pumpkin Spice Corn Muffins

From Together as Family

Ingredients

  • 1 package (15 oz) Cornbread Baking Mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup canned pure pumpkin
  • 2/3 cup milk, 2% or higher is best (I used coconut almond milk)
  • 1/3 cup butter, softened
  • 1 large egg

Directions

  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray. (can also use 8×8 pan for cornbread and bake 15-20 minutes)
  2. In a large bowl combine the cornbread baking mix, cinnamon, nutmeg and whisk together.
  3. Add in canned pumpkin, milk, softened butter, and the egg. Whisk together gently just until combined.
  4. Using a large ice cream scoop or spoon, scoop batter and divide evenly into the muffin cups. They will about 2/3-3/4 full.
  5. Bake for 14-16 minutes.

Halloween! HallowClean!

IMG_2592

We had some non traditional Halloween plans today…cleaning!!!

Over the past few weeks, life has been moving quickly and we’ve been accumulating stuff and creating piles to be addressed ‘later’.  After the last few weekends of fun and travel, this was our first quiet weekend at home. So when everyone asked what my exiting weekend plans were this week, my only answer was it’s official house cleaning weekend.  Woo hoo!

IMG_20151031_150718063

Before the cleaning, we were up early this morning for another joint workout.

IMG_20151031_085232

It was brutal but awesome, and the BOY discovered that he hates the ropes : )

IMG_20151031_073144661

After our workout, the BOY requested some down time.  We found ourselves drooling over the delicious meals cooked on the Food Network (a old-new favorite we recently rediscovered) and making lists of all the things we were going to cook this weekend.

IMG_20151031_094930305

I made a post workout snack for the BOY of apples and peanut butter and was inspired by my Everyday Detox cookbook and the gorgeous apples we bought in Door County to make a smoothie (recipe below!) for me.

IMG_20151031_095114350_HDR

Then we got down to work…

IMG_20151031_100816678

After a few more cuddles.  We started upstairs with bedrooms and bathrooms.  Then took a quick lunch break before tackling the kitchen (and setting up our amazing new wine fridge).

IMG_20151031_143222948

For hydration (and motivation), we sipped on Door County Cider.

IMG_20151031_150731546_HDR IMG_20151031_150826195

At 3pm, we were ready for trick or treaters despite getting no more than 10 in the past 5 years that I’ve lived here.  We got Cooper all set in his costume…just in case we got anyone : )

IMG_20151031_161853357 IMG_20151031_161856391

As I said on Instagram, there is nothing funnier than a really mad cat in a shark costume…except the one who rides around on a Roomba!

IMG_20151031_162102527

Seriously, we never have any trick or treators so I only got two bags of candy (with plans to turn the rest into ice cream toppings).  Despite the rain, we were out before the first hour, but I found some other fun stuff in our pantry to give out.  When our Thai food arrived, I thought he was a trick or treator and tried to hand him a granola bar instead of my credit card…LOL!  No Joke!  We stopped cleaning and shut down during dinner to dig into Chicken Curry and Basil Fried Rice (YUM!) while finally sitting down for some football.

IMG_20151031_175513838

We sipped on beer and LaMarca and decided to be done with the cleaning for the day.  There is much more to do tomorrow, but luckily, we have an entire extra hour to do it!

IMG_20151031_163554880

 

What did you do this Halloween?

What will you do with our extra hour?

 

Fresh Apple Pie Smoothie

Ingredients

1 large handful spinach

1 cup coconut/almond milk

1-1.5 small apples, diced

1 scoop vanilla protein powder

Generous toss of apple pie spice (or cinnamon, nutmeg, and allspice)

Ice

Directions

Combine the milk, spinach, and apples and use ‘food chop’ or low setting to combine.

Then add the rest of the ingredients, expect ice, and blend on high.   Taste to determine need for more/less spice.

Add ice and blend on high until smooth.

Enjoy immediately!

Almost Summer Saturday

Hey There!  Happy Saturday! 

It is feeling more and more like summer, which always puts me in a GREAT mood!  And although I haven’t blogged about it, I’ve been busy!

Exercise Updates:

I had a highly successful week of exercise, including a Tuesday morning walk with the BOY and Thursday morning ab work after my run.  You’ll notice I had some competition for my yoga mat.

IMG_20150611_073507141

This morning, I was psyched to go to (instead of teach) yoga!  It was a super humid class and we worked our way into birds of paradise.  Note: using a block is helpful but you will not master this pose with wicked tight hips.  Also note…you can still have a lot of fun with it.

 

Almost Summer Stuff

With the warm (almost) summer temps, brings crisp and delicious white wines.  I indulged twice this week (two more times than my typical work week).  Once during Wednesday night’s Hawks game with an awesome Cooper’s Hawk blend.  And then again Thursday during sushi night!

IMG_20150611_203303245

Summer is also accompanied by No Bake summer recipes and So You Think You Can Dance!  Woo hoo!  After  yoga, I brought in Mediterranean for lunch and began watching the new season of SYTYCD as I worked my way through my never ending to do list. 

 

Recipes

We are having friends over for a BBQ tonight and keeping our fingers crossed that the weather stays nice.  The BOY is grilling up shrimp and calamari…Mmm!  I decided I wanted to make a tasty no bake dessert.

IMG_20150613_130006976

I settled on a Twix Caramel Apple Salad (from Pinterest)!

IMG_20150613_131057694 IMG_20150613_131201712_HDR

I adjusted the recipe a bit because I had almond milk instead of dairy milk, but I think it is just as tasty. 

IMG_20150613_131607470

Cooper kept watch from his perch in the cabinet!

IMG_20150613_131041823

Once dessert was settled in the fridge, I decided to make a banana bread with my brown bananas.  As always, I went searching for a new recipe to try.

IMG_20150613_145706271_HDR

I made a slight mistake…adding in lemon extract thinking it was almond.  Oops! I was able to scoop the majority of it out.  But although the plan was to freeze this bread for next weekend, I wanted to sneak a taste to make sure it wasn’t too lemony.

IMG_20150613_152611377

The lemon flavor was non existent and this bread was absolutely amazing!!!  It took a whole bunch of will power not to dig into the entire loaf : )

 

Saturday Night

Our BBQ was really fun! Our friends brought their almost 2 year old daughter and we were able to blow bubbles and draw with chalk outside before sitting down for some fantastic grilled seafood, roasted potatoes and savory salad.  Dessert was a big hit too!

IMG_20150613_185354510

And now it’s time to settle in and watch the Blackhawk’s game.  The neighborhood is alive with energy, but unfortunately, I have a splitting headache, so I am missing out on the rest of the festivities.

 

What do you like about summer Saturdays?

 

Twix Caramel Apple Salad

Adapted Slightly From iSave AtoZ

Ingredients

  • 1 small package of instant Vanilla Pudding
  • 1/2 cup milk
  • 1 small tub of whipping cream (I used TruWhip)
  • 1 package of TWIX Bites
  • 2 Granny Smith Apples
  • Optional: Caramel or Chocolate sauce

Directions

  1. Whisk together milk and pudding and then immediately add the tub of whipping cream in it before it sets. Don’t use the full amount of milk as the box says.
  2. Dice the TWIX Bites into halves.  Dice the Granny Smith apples.  Stir them into the pudding mixture, and mix all the ingredients together.
  3. Allow it to set in the refrigerator for at least 30 minutes.
  4. Optional: Drizzle with Caramel or Chocolate sauce before serving it.

 

Best Banana Bread

From An Edible Mosaic

Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 large eggs
  • 1½ cups mashed ripe banana (about 3 bananas)
  • ⅓ cup plain low-fat yogurt (or sour cream)
  • 1½ teaspoons vanilla extract
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon pure almond extract (NOT lemon!)
  • Cooking spray

Directions

  1. Preheat oven to 350F.
  2. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
  3. Place the sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add the banana, yogurt, vanilla extract, vanilla bean paste, and almond extract; beat until blended. Add the flour mixture; beat at low speed just until moist.
  4. Spoon batter into an 8½ x 4½-inch loaf pan coated with cooking spray. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  5. Cool 10 minutes in pan on a wire rack; remove from the pan and cool completely on a wire rack.

BINGE

This past week…

I BINGE watched Scandal

I BINGE drank lattes

I BINGE read The Boston Girl

I BINGE watched March Madness

And…

I BINGE listened to Serial (finally crawled out from under the podcast rock!)

IMG_20150323_150315505

What are you BINGING on?

With all of this talk about binging, it’s only fair to share a recipe.  I had a brunch potluck date with a few of my friends this morning.  As we divided up food, I volunteered to make a baked oatmeal.  One of my friends doesn’t like eggs, so I went in search of an egg free baked oatmeal recipe, and actually found quite a few.

IMG_20150329_094616497_HDR

This one full of apples, walnuts, and cinnamon looked so good that I had to make it!

IMG_20150329_105857910

I made a few changes to the recipe (what…brown sugar expires?!  I’m out of cloves?!) and crossed my fingers that it was going to turn out.  I’m always so nervous bringing a new recipe to a friend’s house, so I also made a HUGE fruit salad.

IMG_20150329_093952917_HDR

Needless to say, Cooper was no help at all!

IMG_20150329_093703191

I had a fantastic day catching up with old friends over mimosas!  And the baked oatmeal was delicious…like super duper make again good!  After brunch, I headed downtown for some wedding stuff.

IMG_20150329_155508445

I caught the most gorgeous sunset on my drive home and after a super busy weekend, I was thrilled to be back home to BINGE on more Scandal.

IMG_20150329_191305772

And maybe BINGE on sleep : )

 

Baked Apple Spice Oatmeal

Adapted from The Curvy Carrot

Ingredients

4 cups milk (I used almond coconut milk)

1/2 cup turbinado sugar

2 teaspoons butter

1 tablespoon ground cinnamon

2 cups old-fashioned oats

2 cups chopped apples (variety of your choice)

1/2 cup walnuts

1 cup golden raisins

1/4 teaspoon allspice

Directions

Preheat the oven to 350 degrees.

In a large saucepan over medium heat, combine the milk, sugar, butter, and cinnamon.  Stir occasionally until the butter is melted and the mixture is well combined.  Add the remaining ingredients and stir until mixed.

Lightly spray a 2-quart casserole dish with cooking spray.  Pour the oatmeal into the casserole dish, cover, and bake, about 45 minutes or so.

Top with fresh apple slices and raisins (if desired).

Autumn Chopped Salad

It was an interesting week here as we moved from 80 degree summer weather straight to talks of snow.  Ugh!  I was home sick on Thursday with a stomach bug and spent much of the day like this…

IMG_20141002_134927

Except for when I was drinking ginger ale and eating soup. Cooper didn’t seem to mind and was more than happy to soak up the extra love and attention.  Friday it was back to work and then straight home for Friday night services.  The BOY and I spent Saturday together with his family celebrating the end of the high holidays.  I slept a good 10 hours Friday night and the BOY and I took a 90 minute nap on Saturday.  The extra sleep helped and I felt better each day.  I woke up this morning ready for Sunday Funday with our friends.

IMG_20141005_114737

One thing is for sure, autumn is in the air!  When I offered to bring a salad to our friends house, I searched Pinterest for some fall salad inspiration.  I came across a few simple recipes, which always remind me how easy it is to throw together a unique and tasty salad.  I decided on one and since I was going to the grocery store, I had my entire week long meal plan and grocery list figured out before 9am.

IMG_20141005_105008370

When I returned from the store, I got to chopping…

All of the fruits for this gorgeous salad and veggies for Buffalo Turkey Chili.  Which went into the crockpot for tonight’s dinner!

IMG_20141005_105020005

The Bear’s game ended in a bad last minute loss, but our lunch complete with this salad was fantastic!  I shared the leftovers with my friend for her lunch tomorrow and I have plenty of ingredients left to make another salad later in the week.  It was a super Sunday Funday catching up with our friends, talking wedding and reading stories to their adorable 1 year old daughter.  Better luck next week Bears…

What is your favorite fall salad?

Autumn Chopped Salad

Adapted Slightly From Iowa Girl Eats

Ingredients
6 cups chopped romaine lettuce
1 pear, chopped
1 apple, chopped
1/4 cup almonds, chopped
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup Poppy Seed Salad Dressing (or more or less)
2 Tablespoons (fig) balsamic vinegar (or more or less)

Directions

Add romaine lettuce, pear, apple, almonds, dried cranberries, and feta cheese into a very large bowl, then add salad dressing and balsamic vinegar to taste. Toss well then serve immediately.

Lazy No More!

Although parts of me LOVE a little time off…my skinny jeans don’t (or any of my pants, really!), so after a few weeks of extra sleep, ice cream, and wine it was time to get back to my healthier routine.  Yesterday morning, when my alarm went off I was out on the path for a pre work run.  I had to work yesterday in order to take Thursday off for the holiday.  Then this morning, after some serious cuddles with Cooper, I was out the door in the pitch black for the 6am strength class that I haven’t been to in a LONG time.

IMG_20140923_065405142

I know that I will be sore tomorrow, but it was great to be back!

After a long day of work, I came home to pack my bag and bake up a sweet treat for the start of the Jewish New Year!

IMG_20140923_205350905

I needed an easy, few ingredient recipe that I could throw together quickly tonight, and of course I found that on Pinterest.

IMG_20140923_210147583 IMG_20140923_210304462_HDR IMG_20140923_210340832_HDR

Our house smelled fantastic!!!  Like warm butter and cake batter…yum!  Looking forward to digging in tomorrow and celebrating the start of an exciting and active new year with my family!

IMG_20140923_084316788

Happy First Day of Fall!

 

Fresh Apple Cake

From A. Liz Adventures

Ingredients

3 apples, sliced thinly (I used granny smith)

1 Package yellow cake mix

1 Stick of butter, melted

Directions

Preheat oven to 350 degrees.  Spray the bottom of a 9×13 pan with cooking spray.  Layer in apples, cake mix, and then drizzle with butter.  Bake for 35-40 minutes.  Serve warm with ice cream.

12 Days of Recipes Begins

Over the next (almost) 2 weeks, I am going to try to give you guys an exciting 12 Days of Recipes.  I say try because I don’t think I have ever done that many recipes in a row on the blog before.…Challenge Accepted!

 

To begin, I thought we’d kick it off with 2 ‘recipes’.  Today was our Somethingth Annual Bears Chili Party.  I was in charge of fruit and decided to make a healthy dessert dip to go with it.

 

IMG_0676

 

I found this 4th of July treat on Skinny Taste, but I didn’t have any raw sugar.  I discovered that mine was expired during cookie baking yesterday.  Bummer!  This recipe includes low fat cream cheese and Greek yogurt.  Since I didn’t have the sugar, I subbed in some vanilla and agave.

 

IMG_0678

 

I’m not a huge cheesecake girl, and I wasn’t sure what to think of this dip.  And the group was split as well. Half the people liked the dip as is (which I served with bananas, apples, and Nilla wafers…strawberries aren’t in season), but the other half suggested adding in some more sugar or cinnamon.

 

IMG_20131215_144417377 (1)

 

I think you should make it and decide for yourself.

But just in case this doesn’t get your mouth watering, I thought I would share my favorite healthy fruit dip!

 

IMG_0685

 

I started eating this dip years ago and stopped for awhile when I decreased my dairy.  Recently, I met with an RD who recommended increasing my calcium.  I started eating Greek yogurt again and this has been my favorite mid morning snack with apples.

 

IMG_0688

 

A snack that can also sub in for dessert.  Awesome!

Ok, so day one of 12 Days of Recipes is complete…there are many more delicious things to come!  Mostly cookies after this weekend’s baking bonanza and the rest is to be determined, I guess!

 

 

What is your favorite fruit dip recipe?

What other dips do you make with Greek yogurt?

 

 

Cheesecake Yogurt Dip

From Skinny Taste

 

Ingredients

4 oz 1/3 less fat cream cheese, softened

1 cup fat free Greek yogurt

1 tsp vanilla

1/4 cup raw sugar (or honey or agave)

 

Directions

In a bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves.

Serve with fruit, cookies, or grahams.

 

 

Cinnamon Greek Yogurt Dip

Serves 1

 

Ingredients

1/2 cup Greek Yogurt (I eat 0%)

1-2 tbsp of cinnamon (there should be a lot of cinnamon flavor)

1 tbsp agave (or honey)

 

Directions

Mix all ingredients until well blended and then add more cinnamon or agave to taste.

Eat alone or with apples.

A Reason Not to Hit Snooze

I’m back to work this week and really happy with my new job (thank you all for asking), but struggling with the early morning wake ups.  I’m sure the holiday weekend had something to do with it : )

 

Tuesday, I had intentions of going to the gym in the morning before work, but reset my alarm to catch up on some Zzz’s.  I think it was the right decision.  Wednesday is my early morning at work and I was looking forward to getting home at a reasonable time to eat a sit down dinner with the BOY (and of course Cooper).  I left my workout clothes from Tuesday out for Thursday morning motivation.  I wasn’t sure if that would be enough, so I also made a new version of overnight oats.

 

IMG_0491

 

I placed everything into the crockpot Wednesday night and asked the BOY to hit start before he came up to bed.  He stays up way later than I do.  Around 3am, I heard a crash.  Or at least I thought I heard a crash.  It has nothing to do with my dream and definitely woke me up.  Of course, my mind goes straight to Cooper trying to break into the crockpot so I came downstairs.  Cooper has been spending more time in the kitchen, which I don’t like, but he and my crockpot are going to have to learn to coexist!

 

I made my way downstairs and found a sleepy eyed Cooper as clueless as I was.  I checked the crockpot…all intact, but cooked.  Sometimes, I hate that my slow cooker cooks things so quickly.  At first I thought the edges were burned, but it turns out they were more like baked oatmeal.  Content that the house was safe, I turned off the crockpot and went back to bed.  But first, I had to remove the kitten who I found curled up on my pillow.

 

IMG_0502

 

This morning, my alarm went off as predicted and as predicted, the BOY said, ‘Stay here in bed!’.  I was planning on using the oats to get me out of bed quickly, but since I knew they were cooked, I did hit snooze….7 minutes later, I went down stairs to check things over.

 

IMG_0501

 

Breakfast was thick, warm, and fragrant.  I decreased the amount of sweetener from the original recipe and because the apples were so flavorful, I didn’t miss it.  I ate a warm bowl of oats before changing into my workout clothes and driving to the gym.  It’s been a long time since I’ve done an indoor speed workout.  I timed my morning well, but totally forgot to add in the cuddling and feeding Cooper time.  So I was left with only 30 minutes to run.  My initial thought was to do a 90/90 intervals.  I started with a 5 minute warm up, but 30 seconds into my first push, I realized that I wasn’t quite read for 90 seconds.  Instead, I switched to a 60 second push/120 second recovery completing 8 intervals and finishing out my cool down as I jogged out the door for home.  On my way out the door, I opened our closet to grab my shoes and found the shoe rack toppled over…most likely the cause of my middle of the night boom.

 

It was a big priority for me this week to get back into the swing of things with a full time job and exercise.  Setting my alarm at 6am is something that I’m not quite used to, but today was a good start.  The good news with my crockpot oats is that I now have breakfast ready for the rest of the week (and some frozen for next week).  The bad news is that I am exhausted and Cooper is hiding out waiting to play.

Peak a Boo!

 

unnamed

 

 

Do you make oatmeal in your crockpot?

Share some recipes!

I’ll need a lot of motivation to get up and moving as the mornings get colder and darker!

This Breakfast Porridge is one of my favorites!

 

 

Crockpot Apple Cinnamon Oatmeal

Slightly Adapted from Crumbs and Chaos

Makes 4 servings (can easily double)

 

Ingredients

2 apples, cored and chopped

2 cups almond milk

1 1/2 cups water

1 cup uncooked steel cut oats

1 tablespoon pure maple syrup

1 tablespoon ground cinnamon

1/4 cup chia seeds

 

Instructions

Coat inside of slow cooker with cooking spray or use crock pot liner.

Add all ingredients to your crockpot and stir.

Cook on low per crockpot directions.  I used the 10 hour setting and the oatmeal was ready in about 5 hours.

Store leftovers in the refrigerator or freeze in individual containers.

Apples and…{New Year Sweets}

Happy New Year!

 

It’s hard to believe that it’s actually Rosh Hashanah a few days after Labor Day and with hot temps about, but here early this year is the Jewish new year.  It is tradition this time of year to eat apples and honey for a sweet new year ahead.  Although I really wanted to make an apple crumble for dessert, the timing just didn’t work out.  The holidays begin Wednesday night, and I was working all day Tuesday and Wednesday.  Instead, I spent Monday afternoon whipping up some festive fall treats in my kitchen.

 

IMG_2500

 

I have a binder of dessert recipes from tons of different sources and the first section has fruit inspired treats.  The first recipe I made is from the Queen of Baking, Martha Stewart.  The recipe didn’t have a picture, so at first the title, confused me, but have no fear, this is one decadent dessert!

 

IMG_2502

 

That is more like a blondie than a brownie!

 

IMG_2504

 

From the oven, the sweet smell of apples and cinnamon spread through our entire house.  It reminded me of one of those amazing apple pancakes and was better than any fall candle I’ve ever smelled!

 

IMG_2506

 

I was eager to dig into a bite of these amazing looking bars.  I also gave the BOY a little taste, and we both agreed that these would be incredible warm topped with ice cream!  Note to Self…add cinnamon ice cream to grocery list!

 

IMG_2505

 

I found plenty of apple recipes in my binder, and ended up making another delicious bar too…recipe coming tomorrow!

 

IMG_2555

 

I slightly underbaked these guys, which didn’t impact their taste but them tough to cut into neat little squares.  So…watch to make sure that your edges and your center are set before removing for the oven.

 

Wishing you a Sweet New Year!

 

Here are a few other options from my dessert binder…

Upside Down Ginger Apple Coffee Cake

Apple Kuchen

Maple Glazed Apples with Spiced Yogurt

Autumn Apple Cake

Apple Cranberry Crisp

 

And there is always last year’s Sweet New Year recipe for Caramel Apple Cheesecake Bars.

 

 

What is your favorite apple recipe?

Links Welcome!

 

 

 

Apple Brownies

From Martha Stewart

 

Ingredients

1 stick salted butter, melted and cooled, plus more for dish

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup sugar

1 large egg

1/2 cup chopped walnuts

2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into 1/2-inch cubes *I used pink lady

 

Directions

Preheat oven to 350 degrees with rack in center position. Generously butter an 8-by-11-inch baking dish*.

Whisk together flour, cinnamon, baking powder, salt, and baking soda in a medium bowl. In a separate bowl, beat together butter, sugar, and egg with a mixer until pale, about 2 minutes. Add walnuts and apples, and stir by hand until combined. Add flour mixture, and stir until combined, about 30 seconds more.

Spread batter in pan, and bake until golden brown and slightly firm, about 40 minutes. Let cool on a wire rack 30 minutes, then cut into 12 bars.

 

*Note: I felt like my dough spread thin, so I would suggest using a slightly smaller pan.

Weekend Over

Our weekend (stay)cation is over and it was back to the real world, complete with laundry and car maintenance appointments.  But first, I got in one last weekend workout.  I was debating between the bike or a run this morning, and my 10 mile race only 5 days away convinced me that another run in my new shoes was the way to go.  I headed out in the heat for a 6 mile run.  The last two days left my legs exhausted, so my miles were slow averaging around 9 minutes.  I arrived back home and beelined straight to the coconut water.  I was happy with my shoes throughout and I’m figuring if they are ready for 6 miles, then why not give 10 a try on Saturday?!

 

Lunch was BBQ leftovers before the BOY and I drove out west to drop off his car for scheduled maintenance.  Nearby the car dealership is a small outlet mall with a GAP, Banana, Reebok, and Ann Taylor.  The BOY and I walked around discovering bright spring clothing.  I picked up a few $6 tops for work and an adorable black and white striped tank.  Our next step was Good Will and then Jiffy Lube for an oil change for my car.  After 5 hours out and about, I returned the BOY to the car dealership, swung by the grocery, and finally made my way back home exhausted.

 

The BOY made us another tasty dinner on the grill while I dove into laundry and a few other chores.  We have more than enough food for leftovers this week, but I have been wanting to make these Apple Streusel Egg Muffins for weeks!  Finally, I had an evening to do it, BUT after I started, I realized I only had 4 eggs left (the full recipe calls for 9).

 

IMG_1873

 

Go figure!  I proceeded on cutting the entire recipe in half.  Since I already started the apples, I pulled half out to save for another time.  Apples + Cinnamon = A Happy Combination!

 

IMG_1875

 

I stirred all of the ingredients together and baked them in muffin liners for 30 minutes.

 

IMG_1880

 

My house smelled like my favorite breakfast place that is known for their apple pancakes.

 

IMG_1884

 

My muffins turned out a little darker than expected, most likely because I added some extra cinnamon.

 

IMG_1889

 

It’s another busy week ahead, so my plan is to have these protein packed muffins for breakfast on the go throughout the week.

 

IMG_1898

 

The good news is that we had an awesome weekend.  The bad news…I didn’t get to my closet cleaned (and now I have more clothes!).  More good news…I love this breakfast!

 

IMG_1896

 

Ok friends…It’s back to the work week!

 

 

 

Apple Streusel Egg Muffins

From Fast Paleo.com

 

Ingredients

3 large apples, chopped into 1/2 inch pieces (approx. 2 cups)

3 Tbsp. warm water

2 tsp. cinnamon, divided

9 eggs

1 1/2 Tbsp. coconut oil, melted

3 Tbsp. coconut milk (or almond milk)

1 1/2 Tbsp. coconut flour (tough to find but I finally located it in the WF bulk bins)

1/4 tsp. baking soda

 

Directions

Preheat oven to 350F.
In a medium skillet, sauté the apples, water, and 1 1/2 teaspoon of the cinnamon until the apples are the consistency of chunky applesauce or apple pie filling (this took me ~30 minutes). Allow the mixture to cool before combining with the egg mixture.
In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
Bake for 40 minutes*.

 

*Note-my half batch was ready in 30 minutes and probably could have been taken out closer to 25 minutes.