You can either core the apples or cut them in half. Place them in an oven ready pan. Fill the bottom of the pan with 1/4 inch apple juice or water. Sprinkle the spice on top or if you cored the apples place the spices in the middle of the apples with the butter. Bake for 45 minutes at 375 degree Fahrenheit.
Let cool for 10 minutes before enjoying!
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I harvested some fresh poblano peppers this afternoon, and felt in the mood for Thai food. When reviewing local Thai restaurants, I had the idea of looking up how to make a Thai peanut sauce myself. Ran into a recipe similar to this and simplified it for individual servings. Can be easily made now as a separate sauce that can be drizzled over a vegan or vegetarian dish if you’d prefer. Would also be awesome on grilled beef!
1/2 tablespoon sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
2 1/4 inch slices of red onion, chopped
2 cloves garlic, minced
1/2 tablespoon ginger
1 cup vegetable broth
1/3 cup peanut butter
3 tablespoons of ketchup
1 tablespoon lime juice
1 green poblano pepper, 2 inches long with seeds removed, minced
1 cup hot cooked rice
1 zucchini, sliced and quartered
1/4 cup roasted peanuts, plus more for garnish
1 tablespoons parlsey for garnish
1 chicken breast, cooked and sliced separately
Cook chicken and slice. Cook rice according to instructions on bag or box, set aside. Slice zucchini and set aside.
Add all ingredients to a microwavable dish except for the zucchini, chicken, peanuts, parsley and rice. Stir until everything is mixed except the peanut butter. Cook sauce for 1 minute in the microwave. Stir. Cook in the microwave again for 1 minute.
Place rice in bowl, stack zucchini and chicken with peanuts on top as preferred. Pour warm sauce on top, and then garnish with parsley. Serve and enjoy!
Ganoush, Ghanouj, or Ghanoush, however you spell it this recipe is delicious with your favorite veggies and meats.
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic
1/8 tsp smoked paprika
1/2 cup greek yogurt, unflavored, no sugar
Salt and pepper to taste
1 1/2 tbsp olive oil
1 tbsp olive oil to cover eggplant
Cut your eggplant into quarters or eighths (cut in the middle width-wise and length-wise and then length-wise again). Spray or cover eggplant on a baking tray with olive oil. Cook at 400 degrees F for 45 minutes.
Run cold water over the eggplant skin and peel off the skin. Take the flesh of the eggplant and put into a food processor. Combine with all other ingredients other than olive oil and blend in processor until creamy.
Top with olive oil and slowly mix in. Put in bowl and sprinkle with parsley for decoration or smokey paprika. Serve with vegetables and/or flatbread. My whole wheat flatbread recipe is here. It is also good salads and on fresh sliced red onion. Cut baby carrots lengthwise for easier scooping.
I started off with a basic ratatouille recipe and it evolved over the weeks so that became tastier and easier to make. This recipe includes ricotta cheese, you can add other cheeses as well such as parmesan and feta.
2 tablespoons olive oil
1 tbsp garlic, minced
2 teaspoons dried parsley
1/2 eggplant, cut into slices and quartered
1 cup shaved Parmesan cheese
1 zucchini, sliced
5 slices red onion
1 cups sliced fresh mushrooms
1/2 cup marinara sauce
1/2 cup whole milk ricotta
Sprinkle of thyme
Preheat oven to 350 degrees F. Coat bottom of 8×8 casserole dish with marinara sauce (pick a pasta or marinara sauce you like, mushrooms, basil, or sausage and cheese for example). Slice vegetables and place them on the tomato base either is rows or on top of each other. I usually do eggplant first, then ricotta, then mushroom and zucchini slices. Top with onion, parmesan, thyme, salt, and pepper. Drizzle olive oil on top. Cover with foil. Bake for 45 minutes. It should come out bubbling and hot.
Some other vegetables that are good in this is sliced sweet potato (so good) and carrots. I’ve tried other squashes and they didn’t quite work but I recommend trying some of your other favorite veggies in this. Great way to pre-prep veggies, cut up in quarters or 9ths and put in foil for future meals.
This is a great way to get in some healthy fruits and protein while feeling like you’re having a treat. Great for breakfast or dessert.
Not really a “recipe” so much but healthy inspo for your sunny day.
1 banana cut down the middle
1/2 cup greek yogurt
Mixed berries of your choice
Almond slices or shivers for crunch
Sprinkle of cinnamon and/or nutmeg
Sprinkle of stevia or drizzle of honey for sweetness
Cut your banana down the middle and place in your banana split bowl or plate. Scoop yogurt on top, add your sweetener of choice, cinnamon and nutmeg. Top with berries and sprinkle on your almonds for crunch. Enjoy!