Apple-Carrott Muffins

Despite what you may think when you look at my last post, I have been eating better lately.  I was introduced to this recipe a little while ago and can’t stop making it.  It’s healthy, low calorie, and an energy filler.  Love it!  I’ve made some alterations that I’ve written beneath the original copied post.  CLICK HERE to find some more great healthy recipes from the blog I got this from.


Apple-Carrott Muffins

1 cup baking flour
1 cup whole wheat flour
1/4 cup oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup brown sugar
1 1/2 cups coconut yogurt
1/4 cup melted vegan butter
1 1/4 cups shredded apple (about 1 large)
1 1/4 cup shredded carrots (about 2 large)
1/2 cup finely chopped walnuts
*1/2 cup chopped golden berries
Pre heat the oven to 400 degrees.  Prepare the muffin pan by coating it lightly with coconut oil and sprinkling with wheat flour.

In a large bowl mix the wet ingredients. Add the dry ingredients and mix thoroughly. Fill the muffin tins about ¾ full with batter.

Bake for about 15-20 minutes. Let them cool for about 15 minutes before removing them from the pan and serving.

(I used all purpose flour for both cups of flour, because I was out of wheat when I took this picture, so you’re muffins might look a little darker.  I ended up using 2 apples and dates instead of golden berries)


Turkey Apple Salad

I’ve been trying to eat healthier this year.  This is one of those great dishes that you wish you ate more of after you put your plate in the dishwasher.  This would be great to eat around Christmas time because of its coloring.  On Thanksgiving the Hubby and I made two turkeys; one for eating on the big day and one for shredding and putting in freezer bags to save for a rainy day.  I was so glad I decided to pull one of those bags out for a yummy turkey dinner night.   I got the original recipe from pinterest, but made quite a few changes to it so now the recipe is mine.  I apologize because my measurement aren’t really exact, because I don’t always measure everything, but they are pretty good estimates.  Happy eating!

Turkey Apple Salad

apx. 3 cups shredded turkey

1 large Granny Smith or Gala apple chopped into little pieces

2 stalks celery, chopped

1/4 cup onion flakes

1/2 cup parsley flakes

1/4 cup walnuts or pecans, chopped

1/4 cup craisins

1 cup greek yogurt, plain

1 avacado, pureed

2 Tbsp. lemon juice

1 tsp. chili sauce

red pepper flakes to taste ( I put in about 2 tsp.)

1/2 tsp. cinnamon

salt and pepper to taste

(serve with lettuce, Pita’s, and some hot sauce)

Combine all the dry ingredients in one bowl and the wet ingredients in another.  Combine them both and refrigerate until ready to eat.  Voila! Num num num num.

Carrot, Apple, Ginger Soup

I found this recipe on THIS website and I was salivating just thinking about it.  One of my favorite healthy smoothies has a carrot and apple base to it and it is delicious, so the thought of eating it in soup form made me get excited.  (Warning: if you are not a fan or carrot juice then you will not like this soup!)  I tried it and LOVED the first few bites, but then it bothered me and I couldn’t figure out why.  After having some friends test it out their first response was that they loved it . . . except for the texture.  So, when the recipe says to puree, do it for a long time.  I pureed mine to a consistency slightly runnier then baby food.  It’s soup, so let it be soupy.  I ended up using mine to dip grilled cheese sandwiches in and that was awesome!!!!  It is sweet, healthy, and low calorie.  You will love it with grilled cheese, on a cold day, or for a summer fresh soup with watermelon on the side.  This is the exact copied recipe from the original blog.  When I made it I put in two apples.

Carrot, Apple, Ginger Soup

  • 1 tbsp extra virgin olive oil + more for garnish
  • 1 small onion, diced (1 cup diced onion)
  • 2 garlic cloves, minced
  • 2 tbsp fresh grated ginger
  • 1 large apple
  • 1.5 pounds carrots, peeled and chopped (~5 cups)
  • 4 cups vegetable broth (I used full sodium)
  • pinch of nutmeg
  • Kosher salt, freshly ground black pepper, to taste

1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.

4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread andEarth Balance. Makes 5 delicious cups!

Apples in a Blanket

This recipe came about by mistake when attempting to make apple dumplings.  I think this is my new favorite.  Imagine apple pie with double the cinnamon covered crust. . . mmmm.  You’re getting the idea.  These are about 20% healthy, 80% naughty, and 100% delectable!  Doesn’t this just make your mouth water?  Go ahead, wipe away the drool, roll up your sleeves and get baking!IMG_0267

This recipe is simple enough to have kids help, but as most things go, if you want to get it done faster you might want to just designate the basting to little people and do the rest while they’re busy playing.

Apples in a Blanket

**pastry dough for double crust pie (try THIS one!)

5 large granny smith apples

1/2 cup soft/melted butter (divided)

3/4 cups brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/2 cups water

3/4  cup sugar

1/2 tsp. vanilla

9×13 pan

Start by peeling, coring,  and cutting each apple into 4-5 pieces. Place apple pieces into a bowl with water and a few tablespoons of lemon juice to keep the apples from browning while you prepare the rest of the recipe.  Roll out the pastry into a thin sheet (approximately 1/4 inch).  Take 5 Tbsp of the butter and baste it onto the pastry.  In a small bowl mix the brown sugar, cinnamon, and nutmeg.  Once combined, sprinkle this mixture on top of the butter-basted pastry.  Cut the pastry into small squares to wrap around each of the apple pieces (mine resembled lots of different shapes.  I wasn’t too careful about making the shapes pretty.).


Now, pause on your pastry and make your way over to the stove.  Bring the water to a gentle boil and add the sugar, vanilla, and remanding 3 Tbsp. of butter.  Stir until ingredients are completely incorporated.  Pour some of the liquid into the bottom of your pan – just enough to cover the bottom, not too much.  Now is a good time to start preheating your oven to 400 degrees.

Back to the counter:  Wrap each square piece of pastry around the apple with the brown sugar mixture touching the apple.  It may not cover the apple completely, but feel free to  stretch it out a little so that you can pinch the dough together in at least one area.  Now you can place the wrapped apples one by one into the pan.  Once all the apples are snug in their blankets and laid into the pan pour the remainder of the liquid over them all.  Bake for one hour, or until slightly browned on top.

**I used my own ground wheat, so the appearance of the dough is a lot darker than what you will see with white pastry flour.


Done! Isn’t it beautiful! Take a bite. I dare you, your life with apple pie may change forever.

Caution:  Make this for company, or start practicing self control now. . . 🙂

Upside-Down Apple French Toast

I got this recipe from my sister, Angela.  She served this to us while we were visiting for Thanksgiving a couple of years ago.  It’s now my favorite breakfast to make when company is staying over. It’s incredibly delectable!

Upside-Down Apple French Toast

(make the night before)
1 stick butter
1 1/4 c. packed brown sugar
1 Tbsp. water
4 granny smith apples
cinnamon, to taste
1/2 c. raisins and/or chopped pecans (optional)
1 loaf French bread sliced about 1 inch thick
1 1/2 c. milk
7 eggs
1 tsp. vanilla
nutmeg, to taste
cool whip – or cream topping

Heat butter, brown sugar and water in saucepan on medium until bubbling.  Place in 9×13 pan and cool for 20-30 minutes.  Peel, core, and slice apples.  Place in rows overlapping on top of sauce in pan.  Sprinkle with cinnamon and raisins/nuts.  Top with bread.  Mix milk, eggs and vanilla.  Pour over bread.  Sprinkle with nutmeg.  Cover and refrigerate overnight or several hours.  Bake at 350 degrees for about an hour when it is golden brown and crispy.  Serve upside-down using sauce as syrup and cool whip cream on top.