Tag Archives: apple

Jan 20 2012

Late Night Snack Vlog – Easy Apple “Crumble”

Here’s a random vlog! I was hungry, and didn’t know what to make… So put together an apple “crumble”. It’s not quite a crumble in the traditional sense, but my goodness is it ever tasty! This video is MUCH shorter than my last one, and I go through the few ingredients of this tasty little dish slow enough for you to write it down if you need to, so I’m going to keep this a text-light entry! Here’s you go, enjoy! :)

Here’s the link to my original apple crumble recipe!

Here’s some pictures!

In the oven!

In the oven!

 

Mmmmmmm! :)

Mmmmmmm! :)

May 25 2010

Grape Apple Breakfast

What a beautiful long weekend this was! Joe and I got quite a bit of outdoor enjoyment this weekend. We had a couple of friends (and their new baby) over, we drove out to Milton to view our up-and-coming house (such progress in only one week!), we explored some forest-like areas, and we even went for a jog (he was on roller blades). It felt so nice to run out in the open air instead of the treadmill. Thank you Mother Nature for such beautiful spring/summer weather! ;) The weather has been so beautiful that I even woke up early enough today to take Buddy out for a jog before getting ready for work! :)

On the Monday of the long weekend, Joe asked me the question: “What’s for breakfast?”… I answered “Is cereal okay?”, and the look of sadness on his face made me laugh pretty hard… With the previous morning’s breakfast being the home-made apple pie oatmeal, I knew that there was no excuse for regular cereal on a morning when I didn’t have to be at work. I was feeling a little too lazy to make anything like bacon and eggs {plus, the grocery store was closed on Monday!}, and I wanted to keep it healthy because, well… That’s self-explanatory. So I thought of something else… This is pretty similar to my fruity tabbouleh, but has less ingredients and a much better flavour! I was so tempted to call this “Grapple Breakfast”, but couldn’t bring myself to do it…

Here is a quick and easy breakfast full of whole grains and fruit, with a tasty hint of pure maple syrup!

Grape Apple Breakfast

Ingredients:

  • 1 cup red grapes, cut into halves and then quarters
  • 1 apple, cored, peeled and cut into small chunks
  • 1/4 cup bulgur {any grade works, I usually stick to medium grade}
  • 2 tbsp pure maple syrup {if you don’t have pure maple syrup, the other stuff works too… But I suggest buying pure, as it tastes the best!}
  • Optional: For this batch, I added in 3 fresh pitted and diced apricots.

Method:

  • Soak, rinse and drain the bulgur.{Quick method for preparing bulgur: Place the dry bulgur in a bowl. Fill the bowl with twice as much water as bulgur. Pop the bowl into the microwave. Heat for 1 minute on high. Remove, stir, place back into microwave. Heat for another minute on high. Remove, stir, remove some bulgur with a spoon –blow on it, it’s hot!– and test it to see how soft it is. If it’s at a consistency that you like, it’s done. If you want it softer, pop it in for another minute. (If you like, you can also just soak the bulgur for 1 hour at room temperature instead of using a microwave.) When it’s done, slowly pour the water out of the bowl. The bulgur will settle at the bottom as you slowly pour. Pour some cold water into the bowl, stir, allow the bulgur to settle, then pour out the water. Get a second bowl handy, and take small handfuls of the wet bulgur. Over the sink or the bulgur bowl, squeeze out the water. REALLY squeeze that bulgur in your hand. Release the squeezed bulgur into the new bowl, and repeat with all wet bulgur one handful at a time until it is all squeezed out into the fresh bowl. Simple as that!}
  • Add the cut grapes and apples into the bowl with the bulgur, and drizzle with the maple syrup.
  • Stir it all together, and you’re good to go! :)
Fruity goodness!

Fruity goodness!

And now for something different! Some pictures and a blog post from my long weekend, with a picture of Buddy after a long jog. :)

May 25 2010

Apple Pie Oatmeal

Who doesn’t love oatmeal? A lot of people, I’m sure… But the girl writing this blog LOVES oatmeal, and that’s all that matters. ;) One thing I don’t like is the pre-flavoured packaged oatmeal. You either get oatmeal that has a ton of artificial flavours and is so unhealthy that you might as well be eating a chocolate bar with your meal {oh gosh, that sounds good actually…}, or you get the healthy stuff that doesn’t taste any better than a soggy piece of cardboard. Wanting to wake my husband up with a healthy breakfast, I decided to make some apple pie flavoured oatmeal from scratch! We were both pretty happy with the end result, so here’s the recipe! Enjoy! :) This recipe serves 2.

Apple Pie Oatmeal

Ingredients:

  • Rolled oats/instant oats {Use the quantities listed on the package. I believe I used between 1/4 and 1/2 cup per serving}
  • 1 apple, peeled, cored and chopped into small chunks
  • Equal parts water and vanilla almond milk {Liquid quantities for cooking the oatmeal will be listed on the package of oats. I started with about 1 cup of liquid, and half way through the cooking time added about another 1/2 cup of almond milk. This will also depend on how you like your oatmeal. Some like it more watery, while some like it thick. You can use regular milk for this, however I recommend using vanilla almond milk. It really gives a wonderful and unique flavour.}
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 dash ground nutmeg
  • 1 dash ground cloves
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • Sliced almonds for garnish

Method:

  • Bring the liquid (water and almond milk) to a boil.
  • Reduce heat to medium, and add the oats.
  • Cook the oats as directed on the package. Each brand of rolled/instant oats seemed to have different suggested times, so go with what is listed. I cooked mine for about 5 minutes before adding the other ingredients.
  • Add all of the other ingredients after the oats have soaked up a lot of the liquid, about 5 minutes. Stir constantly at this point. To test of the oatmeal is cooked, just take a spoon and taste it. If you want the oats softer, and almost all of the liquid is gone, add more almond milk.
  • Once it is cooked, remove from heat, spoon into bowls, sprinkle some sliced almonds on top, and serve!
Apple Pie Oatmeal!

Apple Pie Oatmeal!

Apr 20 2010

Smoothie Week – Some Smoothie Recipes

For health reasons, this week I’m unable to eat solid foods. This is a bit of a problem because, well… I love to eat. Especially crunchy or spicy foods…

So this week, a liquid diet is on the menu. I didn’t want to go a week without posting recipes, so I figured I’d write out some smoothie mixtures that will satisfy my tastes along with providing some protein and other nutrients that I need. Each smoothie can have the addition of something such as protein, fiber or ground flaxseed, it just depends on what is lacking and still necessary for that day. Supplements can even be omitted entirely if not needed. If you drink regular milk, you can also use this in place of the almond milk that I’ve written in each recipe.

I get bored of adding just orange juice or apple juice to my smoothies. One brand of fruit juice that I really love to use with these smoothies is the “Sun-Rype Fruit Plus Veggies”. They have a large assortment of flavours, and each juice can add a different taste to your smoothies.

Rather than write up a bunch of individual posts, I’ll keep all of the smoothies to this one post. (However, I will list them separately on the Recipe Index.)

Each smoothie recipe makes 1 medium – large smoothie. The method for each smoothie is to simply toss all ingredients into a blender, and blend until smooth! Enjoy! :)

Here’s a nice coffee and chocolate smoothie that I love to have when I’m starting my day:

Café Mocha Smoothie

Ingredients:

  • 1/2 cup chilled coffee
  • 1/2 cup vanilla almond milk
  • 1/2 cup crushed ice
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1 tbsp cocoa powder
  • 1/4 cup vanilla frozen yogurt

This smoothie is probably one of my favourites, because it tastes like a peanut butter cup. It definitely satisfies that sweet tooth, while being considerably more healthy:

Peanut Butter Cup Smoothie

Ingredients:

  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1 tbsp smooth 100% natural peanut butter
  • 1 tbsp cocoa powder
  • 1/4 cup crushed ice
  • 1/2 cup vanilla frozen yogurt
  • 1/2 – 3/4 cup vanilla almond milk
  • Optional: 1 tbsp chocolate chips

This smoothie is nice and light, and the melon really helps to make the pineapple less tangy:

Melon Pineapple Smoothie

Ingredients:

  • 1/2 cup frozen melon of your choice
  • 1/2 cup frozen pineapple
  • 1/2 cup vanilla frozen yogurt
  • 1 cup orange juice
  • 1/4 cup vanilla almond milk
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)

This one is almost like a creamsicle :) :

Orange Banana Cream Smoothie

Ingredients:

  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1/2 cup orange juice
  • 1/2 tsp vanilla extract
  • 1 banana
  • 1/2 cup vanilla almond milk
  • 1/2 cup vanilla fat-free yogurt or vanilla frozen yogurt

I like to consider this one a dessert… It tastes just like a chocolate covered strawberry:

Chocolate Covered Strawberry Smoothie

Ingredients:

  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • 1 tbsp cocoa powder
  • 1 tbsp chocolate chips
  • 3/4 cup orange juice
  • 1/2 cup frozen strawberries
  • 1/4 cup vanilla almond milk

This one has a surprisingly pleasant flavour. Dates are really sweet, and have such a nice after taste. You may need to add a little bit more almond milk if the smoothie is too thick though:

Vanilla Date Smoothie

Ingredients:

  • 1/4 cup pitted and chopped dates (I like Medjool dates best)
  • 3/4 cup vanilla almond milk
  • 1/2 cup vanilla fat-free yogurt
  • 1/4 tsp vanilla extract
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)
  • optional: 1 banana

This one is pretty tangy, and has such a fresh taste:

Tropical Smoothie

Ingredients:

  • 1/2 cup pineapple
  • 1/4 cup orange juice
  • 1/4 cup pineapple juice or apple juice
  • 1/2 cup strawberries
  • 1 banana
  • 1/2 cup orange sherbert
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)

Similar to the chocolate dipped strawberry smoothie, I consider this one a dessert. It’s so creamy and rich:

Chocolate Covered Banana Smoothie

Ingredients:

  • 1 tbsp cocoa powder
  • 1 banana
  • 1/4 vanilla frozen yogurt
  • 1/2 cup vanilla almond milk
  • 1-2 tbsp protein powder, or 1 tsp Benefiber (or any other supplement you may want to use)

**********

I was going to include 3 “green smoothie” recipes below… However, after attempting to drink the “lettuce berry” flavour, I’ve decided that I don’t really like the taste of greens in my fruit smoothies. If you would like to try them, do so at your own risk… ;) I’ll keep them posted below, but they are crossed out. If you try them, and don’t like them, remember: you were warned! ;)

Continue reading →

Mar 28 2010

Cinnamon and Brown Sugar Crackers

With my love of baking, and after endless recipe attempts for crackers, flat breads and pita bread, I’ve found that I only have success with maybe every one out of ten recipes. My best recipe for a “sweet cracker” was the Graham Cracker Cookies, which actually turned out to be a cookie instead of a cracker. (Not quite a fail, as they still tasted awesome! ;) ) So instead of going on with a search for a recipe, I decided to toss together the basic elements of some crispy cookie recipes I know, remove some elements while adding new elements, and finally managed to get it right! :) (Yay!) I’ve played around with this one for a while, and I can assure you that if followed properly, this recipe makes an amazing little cracker! This is a “sweet cracker” recipe, that works great for peanut butter, hazelnut spread, jam, or better yet: my apple butter recipe! Enjoy! :) This recipe makes 2 cookie sheets worth of crackers…
Note 1: When rolling out the dough for these crackers, do so with a light and soft hand, otherwise you will rip the dough. Note 2: After every few rolls, you should lightly peel the dough off of the surface you are rolling it on, and flip the dough over so that you can alternate between sides. This will ensure the dough has an even texture, and does not stick to one spot of the surface.
Cinnamon And Brown Sugar Crackers
Ingredients:
  • 1 1/2 cups unbleached flour (I really had to resist the temptation to use whole wheat, as it would have made these crackers way too dense!)
  • 3/4 tsp salt
  • 1/2 cup (lightly packed) brown sugar
  • 2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/3 cup unsalted butter (in small cubes, and just slightly cooler than room temperature)
  • 1/3 cup water
  • for tops:
  • egg whites (1-2) in a bowl set aside
  • coarse sugar
Method:
  • Line two baking sheets with parchment paper, and set aside.
  • In a large bowl, sift the flour, salt, brown sugar, and cinnamon.
  • Add the vanilla extract and butter, and with your fingers, mix the butter into the flower until crumbly.
  • Using a spatula, stir in the water.
  • As the dough forms, switch to using your hands, and knead the dough in the bowl for about 5 minutes.
  • Pull the dough into two halves, and start rolling out one half on a clean surface. (I use a non-stick rolling-pin for rolling out dough. If you’re using a wooden rolling-pin and find that the dough is sticking to the pin, apply a small amount of flour to the top of the dough. Try not to use too much though, as this will dry out the dough.)
  • Continue to roll out the dough to about 1/4 of an inch in thickness, then trim off the edges of the dough (making it a square or rectangle shape) and add the trimmings to the second pile of dough.
  • Set aside (covered with paper towel).
  • Follow the same steps with the other half. (With the trimmings, you can just roll it out and make a third sheet for “random shaped” crackers.)
  • After all of the dough is rolled out, pre heat your oven to 400 F.
  • Cover all of the dough with paper towel, and allow to sit for about 20 minutes. (The dough will “puff” slightly, and this will also give your oven time to maintain an even high temperature.)
  • After the 20 minutes is up, use the rolling-pin to LIGHTLY roll the dough to 1/8 of an inch in thickness. (Try to maintain the square shape of the dough…)
  • Using a smooth sharp knife, cut the dough into strips diagonally, and then again horizontally.
  • If you like, use a tooth pick or a fork (I used a fondu stick) to poke holes all over the cracker dough.
  • Place the cut dough about 0.5 cm apart from each other on the prepared cookie sheet.
  • Brush a light layer of egg white over each cracker, and sprinkle with some coarse sugar.
  • Bake in the middle rack of the oven for 15-17 minutes.
  • Note: Since all ovens are different, check the crackers after about 12 minutes. Then again at 15 minutes, and again at 17 minutes. I made two batches, and they were both ready at 17 minutes. The tops will be lightly browned around the edges when ready. It’s okay if a few of them are slightly darker on the edges, because they will still taste great! ;)
  • After removed from the oven, allow to cool (off of the cookie sheet, but still on the parchment paper!) for about 10 minutes before eating. (They will be way too hot to eat right away, as I found out the hard way… And they aren’t crispy enough until they’ve completely cooled.)
  • Serve alone, or with some sweet spread! I found my cinnamon and brown sugar apple butter to be the perfect spread for these tasty crackers! :)
careful when lifting the dough between rolls, as it rips easily

careful when lifting the dough between rolls, as it rips easily

the dough MUST be 1/8 of an inch thick. Any thicker, and it won't cook properly.

the dough MUST be 1/8 of an inch thick. Any thicker, and it won't cook properly.

cut, poked, and ready to go on the cookie sheet!

cut, poked, and ready to go on the cookie sheet!

brushed with egg whites, sprinkled with coarse sugar, and ready to bake!

brushed with egg whites, sprinkled with coarse sugar, and ready to bake!

finished baking! :) they smell sooooo good...

finished baking! :) they smell sooooo good...

time to eat! :) served with some of my apple butter... I was in heaven eating this...

time to eat! :) served with some of my apple butter... I was in heaven eating this...

Mar 28 2010

Amazing Cinnamon and Brown Sugar Apple Butter

Repeat after me: I will NOT purchase apple butter from a store EVER again! ;)
I’m a big fan of apple butter, I actually like it more than jam. (And no, there’s no actual “butter” in it…) It’s made in a similar way to apple sauce, but cooked a bit longer so that more of the liquid evaporates and it becomes spreadable. There are many recipes floating around the internet for this stuff, and a lot of them call for using things like apple cider, cider vinegar, and tons of white sugar. Many recipes also require the use of a slow cooker. While I do love my slow cooker for the purpose of making chili or jerk chicken, I was feeling a little impatient for this apple butter… Here is the recipe I’ve thrown together for an easy recipe and somewhat speedy method to make this wonderful spread. The combination of spices will also really make your home smell amazing while it’s cooking… ;) This apple butter is great to put on crackers, pita bread, tortilla wraps, pancakes, and the list goes on… Check out my recipe for cinnamon crackers, they pair perfectly with the apple butter… Enjoy! :)
This recipe makes about 1/2 cup of amazing apple butter.
Amazing Cinnamon and Brown Sugar Apple Butter
Ingredients:
  • 2 apples (I LOVE Fuji apples, or Golden Delicious… So this is what I used, however, don’t be afraid to use your favourite type!)
  • 2 tbsp orange juice
  • 1 tbsp freshly squeezed lemon juice (please, do not used pre-bottled stuff for this…)
  • about 50 ml lightly packed brown sugar (you can adjust this to your tastes, but I suggest keeping this quantity.)
  • 1/4 tsp each vanilla and maple extract (use pure vanilla extract, as the artificial stuff tastes like garbage.)
  • 1/2 tsp ground cinnamon
  • Dash each of ground cloves, nutmeg and allspice (note: a “dash” is 1 ml, not a “pinch” or “sprinkle”)
Method:
  • Cut the tops and bottoms off of the apples, and peel each apple.
  • Cut each apple into halves, then quarters, then dice into little chunks.
  • Place all ingredients in a deep sauce pan over medium to high heat for about 15 minutes. This step is finished when the majority of the liquid has evaporated.
  • Remove from heat, and put all contents into a blender.
  • Blend until smooth apple sauce consistency. (Start off blending slowly, scraping down the sides with a spatula every 10 seconds or so, then gradually increase the blending speed.)
  • Return the contents to the sauce pan, and cook on low heat, stirring occasionally at first (then constantly after the first 15 minutes) for about 25-30 minutes, until no longer watery like apple sauce.
  • When it is finished, it will still be a bit soft, but once it is cooled it will have more of an “apple butter” consistency.
  • When finished, remove from sauce pan and place into a glass jar or an air tight container, and store in the fridge.
  • This apple butter is best used within one week.
  • Note: for this recipe, I’ve made it a small serving so that it does get used within the week. However, if you wish to preserve this for future use or for gifts, feel free to follow the canning and preserving methods that you would normally follow for other jams.
all ingredients in the pot, ready to go!

all ingredients in the pot, ready to go!

things are getting a little steamy! ;)

things are getting a little steamy! ;)

most liquid is gone, and remaining liquid is getting thick... time to go into the blender!

most liquid is gone, and remaining liquid is getting thick... time to go into the blender!

you can keep it now as apple sauce... but even better, you can keep it in the pot longer to make apple butter! :)

you can keep it now as apple sauce... but even better, you can keep it in the pot longer to make apple butter! :)

thicker and darker, it's almost ready...

thicker and darker, it's almost ready...

once it stays on the spatula like this, you know it's ready! :)

once it stays on the spatula like this, you know it's ready! :)

woohoo! the apple butter is finished! :)

woohoo! the apple butter is finished! :)

Mar 11 2010

Baked Apple Chips (Cinnamon Flavour)

With how much I love dried fruit, I’m still amazed that I do not own a food dehydrator. I really like the taste of apple chips, so light and crispy with just a hint of flavour, and they’re great in cereal, oatmeal or as a snack at any time of day… But I’m not a fan of paying the price that grocery stores charge for them. Holding the two remaining fuji apples from my fridge in hand, I looked at the oven and a lightbulb turned on right above my head! (Yes, just like in the cartoons…) I figured I might as well give it a go, and I was pleasantly surprised with how perfect these turned out! Apple chips are super simple to make, they just require a bit of time… Oh yeah, and they’re SUPER healthy! Here’s what I did!

This recipe serves 2… Or… Most likely 1 once you taste them…

Baked Apple Chips (Cinnamon Flavour)

Ingredients:

  • 2 Fuji apples (feel free to experiment with different types of apples. I prefer Fuji apples over most, because they’re slightly more crispy than some other types, and have a soft and sweet flavour.)
  • approx. 2 tbsp cinnamon
  • optional: 1 tsp brown sugar
  • parchment paper
  • baking/cookie sheet

Method:

  • Pre heat your oven to 200 degrees F. (LOW SETTING!)
  • Line the baking sheet with parchment paper.
  • To prepare the apples: Cut the tops and bottoms off of the apples, and cut the apples in half lengthwise. Cut the cores out of the apples. You CAN leave the cores in as baking them makes them edible, but I like to remove them. If you want smaller chips, cut each half in half again. Holding the apple steady skin side on the cutting board, with a steady hand and a sharp knife, slice the apples into thin uniform slices. You want them to be thin, but not TOO thin. You also want them to be as even as possible so that they dry out evenly.
  • Place the slices in one layer on the prepared baking sheet.
  • Sprinkle with a layer of cinnamon, and if using brown sugar this is when you sprinkle it on too.
  • Place on the middle rack in the oven, and keep the door slightly open by placing a tin foil roll/box (or a wooden rolling-pin/wooden spoon) in the top corner of the door. This needs to be done so that a vent is provided for the moisture from the apples, otherwise the apples won’t dry out properly and you will be left with a mushy and somewhat mouldy mess of apple slices.
  • The total baking time will be between 1 1/2 hours and 2 hours, depending on the thickness of the apple slices. Check the apple slices at 1 hour to ensure they are not burnt. Check the apple slices again at 1 1/2 hours. (To do this, remove one slice from the oven, and place on a plate. Allow to sit for about 3 minutes, then eat it. If it is crispy, then you’re good to remove them! If it’s still a bit soft, keep the apples in for another ten minutes.) With the slices I baked, At 1 hour and 20 minutes they were almost done. I checked again every 5 minutes, and at 1 hour and 40 minutes they were completely finished.
  • Note: even when they are finished baking, when immediately removed from the oven, they will still be slightly soft. This is why to test them, you need to allow one slice to cool at room temperature for 3 minutes before testing it.
  • Remove from the oven, and allow to cool for about 3 minutes on the parchment paper. Then, remove them from the paper and place on a plate to serve.
  • For storage, simply place them in an airtight container and store at room temperature until ready to eat.
apple chips

apple chips

Oct 8 2009

Mashed Sweet Potatoes & Apples

A healthy side dish containing sweet potatoes and apples is a nice addition to the plate for my favourite season. Adding in the apples gives a sweet taste, which eliminates the need for any butter or sugar. (Although, with sweet potatoes, you hardly need sugar in the first place as they’re already so sweet!) Here’s my basic recipe for some mashed sweet potatoes. Enjoy! :)

This recipe makes 2 large servings, or 2 medium servings with some left over for lunch the next day. ;)

MASHED SWEET POTATOES & APPLES

Ingredients:

  • 1 medium to large sweet potato
  • 1 apple
  • cinnamon, nutmeg and cayenne pepper to taste (for this serving, I used about 1 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cayenne)

Method:

  • peel the sweet potato, wash, and cut into cubes.
  • place sweet potato cubes in a pot filled with enough water to cover the sweet potato fully, and boil until cubes are tender. The time varies, so check one of the cubes after 10 minutes, and then every 5 minutes after. You want them to be soft enough for a spoon to be able to mash them.
  • drain the sweet potatoes, and set aside in a bowl.
  • peel the apple, core, and cut into small pieces.
  • place apple pieces in a pot filled with enough water to cover the apple pieces fully, and boil until apple pieces are tender. As with the sweet potatoes, check every few minutes (less time is needed to boil the apple) until the apple pieces are soft enough to mash with a spoon.
  • drain the apples, and add to the bowl with the sweet potatoes.
  • add in the cinnamon, nutmeg and cayenne pepper.
  • mash all ingredients together either by hand, or with an electric mixer.
  • Serve warm alongside whatever you like! This also tastes great cold.
Aug 28 2009

Nikki’s Fruity Tabbouleh

 

I wanted to make some tabbouleh, but looking at the ingredients I had on hand at home, I realized that I couldn’t make it. However, I did have bulgur that I wanted to use, along with some fruit, almonds and coconut. So I decided that I’d throw together something that was similar to tabbouleh in the method that it was prepared, but that I’d use fruit and nuts instead of tomatoes and parsley. It was an experiment that turned out to be a pleasant surprise! Enjoy!

FRUITY TABBOULEH

Ingredients:

Salad:

  • 1/2 cup bulgur, soaked and drained (any grade)
  • 1/2 cup dried cranberries
  • 2 apples, finely diced
  • 1/2 cup crushed almond slices
  • 1/2 cup shredded coconut

dressing:

  • 3 tbsp lemon juice
  • 4 tbsp orange juice
  • 4 tbsp jam (any flavor you like, I used rhubarb-strawberry)
  • 2 tsp cinnamon
  • 1 tsp brown sugar
  • dash nutmeg

Method:

  • Soak the bulgur in water for about 1 hour.
  • Peel, core and chop the apples into small chunks.
  • While the bulgur is soaking: In one bowl, mix: almonds, coconut, cranberries, and chopped apple.
  • In another bowl, mix the dressing ingredients.
  • To drain te bulgur, squeeze out water by hand, one small hand full at a time, and place the drained bulgur in the bowl with the salad ingredients. (if the bulgur isn’t soft, you can microwave at intervals of 30 seconds until it reaches a chewy texture.
  • Once all of the bulgur is in the salad, pour the dressing onto the salad, and stir well.

Serving Options:

Serve cold as a salad. You can also mix with cereal or yogurt. For a winter-worthy dish, you can serve this salad warm, or mix it in with oatmeal. For a more indulgent dessert, you can serve with a scoop of fat free vanilla frozen yogurt! You can also try cinnamon pita bread with this, or apple chips, and use it as a dip.

Fruity Tabbouleh

Fruity Tabbouleh

Aug 18 2009

Trickster Apple Crumble

  The name of this in no way implies that the crumble is tricky to make. Rather, it tricks you into thinking it’s a sinful dessert. ;)
There’s no butter involved, and I use only whole wheat flour (none of that bleached stuff). Tonight I used not only apple, but also peach and blueberries to give it a twist. The blueberries give it a nice little something extra, while adding amazing nutrition to this dessert. I’ll give you the basic recipe I’ve tossed together, and put the variation in brackets.

Trickster Apple Crumble

Ingredients:

  • 2 apples (for a “fruit crumble” you can use 1 apple and 1 peach, and 1/2 a cup of blueberries)
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup lemon juice
  • 3/4 cups orange juice
  • 1/2 tbsp ground cinnamon
  • Dash nutmeg
  • Sprinkling of vanilla sugar
  • 1 tsp vanilla extract
  • Optional: 1 tsp maple extract

Method:

  • Preheat oven to 400 degrees.
  • Peel and slice apples into thin slices and place in bottom of glass baking dish. (peel the peach also, and place in the dish with blueberries at this point too if making a fruit crumble)
  • Pour lemon juice over fruit.
  • Drizzle vanilla/maple extract over fruit.
  • Whisk oats, brown sugar, flour, cinnamon and nutmeg. Sprinkle this mixture over the fruit.
  • Drizzle the orange juice over the entire mixture.
  • Sprinkle less than 1ml of vanilla sugar over the entire mixture.
  • Bake for 35 minutes, until golden and bubbly.
  • Serve warm, and for a more indulgent treat add a scoop of vanilla frozen yogurt!
Fruit Crumble, mmm :)