My kids are eating me out of house and home. Non-stop snacking….does it ever stop? They are constantly “starving” especially after having dinner. I don’t get it? Are anyone else’s kids like this?
I decided to make some energy bites to hopefully fill them up and at least slow down the emptying of my pantry every week. These bites are tasty and my daughter loves them! My son is picky and won’t even try one…that’s another battle I need to work on. These snacks are quick and easy to make and taste delicious. The apple and cinnamon really come through and don’t worry, you’ll never know they’re made with dates. I’m going to use the base of this recipe to experiment with other dried fruit.
As usual things have been a little crazy around here! I have been neglecting my blog and I’m going to start adding post topics to my calendar so I can make sure I’m updating it on a regular basis. Cooking and baking has been sliding to the back of my plate lately…I’m in a little bit of a funk and struggling to get out of it. I’m not sure why, maybe the weather and gray days are dragging me down. Spring can’t come soon enough!
I made this salad the other week after I had a LuLaRoe pop up boutique and had half a wheel of brie leftover. (Side note – do you love LLR leggings as much as I do?!?) I knew I need to make something with it and found this recipe. It was delicious and so refreshing! I’m tempted to buy brie again this week so I can have it again. The dressing was perfect compliment to the creamy brie and crunchy apples and pecans.
1 bag of mixed greens
4 oz brie, cut into 1 inch cubes
1 large apple, cut into 1 inch cubes (I used a gala apple)
1/2 cup pecans
1/2 cup dried cranberries
4 scallions, chopped
1/3 cup olive oil
1/3 cup apple cider vinegar
1 1/2 Tbsp honey
1/4 tsp fresh ground pepper
1/4 tsp ground ginger
Mix together the salad ingredients in a large bowl. In a mason jar, combine the dressing ingredients and shake well. Drizzle the dressing over the salad and dig in!
Source: Lemon Tree Dwelling
Now that summer is upon us, I’m ready to start making overnight oats again! I love them and they’re so simple and easy to throw together and grab on the way out the door in the morning…or down the stairs to my office. This version is a little different that previous ones I’ve made before, but it was a little too thin for me. I like my oats to be thicker and my husband agreed. I’m going to write the recipe as I made it but next time I make this version, I’ll substitute half of the milk for vanilla Greek yogurt to make it thicker.
The sunbutter and apples were so good together. I usually dip apple slices in sunbutter, so it reminded me of that but with all the added benefits of oats, chia seeds and almond milk. YUM!
1 cup rolled oats
2 cups unsweetened vanilla almond milk
2 Tbsp chia seeds
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 Tbsp sunflower seed butter
1 medium apple, chopped
In a large bowl, combine the oats and almond milk. Stir in the chia seeds, cinnamon and vanilla extract. Divide the mixture between your mason jars until they are 3/4 way full. I used pint sized mason jars and was able to fill three with a little leftover. Top each jar with a some apples and a dollop of sunflower seed butter. Close with a lid and place in the refrigerator overnight.
Source: Healthy Grocery Girl
I’m so disappointed we didn’t get a chance to go apple picking this year. We’ve been busy most weekends and I wanted to go last weekend, but the orchard that we go to was picking everything they could before we had the first frost. I guess I’ll just have to buy a large basket to make applesauce for the kids.
I did have a couple apples laying around that needed to be used up. I looked through some of my many cookbooks and found this recipe for an apple strudel using puff pastry. Genius! That’s so much easier than phyllo dough, which I’m not a fan of. This strudel was so simple to make and took no time at all! It was also devoured in no time at all too! I share a couple slices with some friends who saw me sneak peek it on Facebook. I have another piece of frozen pastry and I know I’ll be making it again once I get more apples.
1 sheet of frozen puff pastry, thawed
1/2 cup sugar
1 tsp grated lemon zest
1 pound apples, peeled, quartered and thinly sliced
1 tsp cinnamon
2 Tbsp fresh lemon juice
4 Tbsp unsalted butter, melted
1/3 cup panko bread crumbs
1 Tbsp sugar
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Roll out the puff pastry on a lightly floured surface into a 13×13 inch square.
In a large bowl, combine the sugar and lemon zest. Add in the sliced apples, lemon juice and cinnamon, combine. Brush the pastry with 3 tablespoons of melted butter and top with the bread crumbs. Leave a 2 inch border around the edge. Next spread the apple mixture over the bread crumbs.
Fold the long sides of the dough over the filling and start to roll from the short side. Seal the edge and place edge down on the baking sheet. Brush with remaining butter and sprinkle with sugar. Cut four slits into the top to let steam escape.
Bake for 40 minutes or until the top is golden brown. Allow to cool to room temperature before slicing.
Source: The Beekman 1802 Heirloom Dessert Cookbook