Spiced Skillet Apples

Hello friends and happy earth day!
It’s been a while I know since I last posted but I have been making recipes but have been just too busy to think about uploading.
Anyways today I am coming at you with a super simple yet delicious recipe. It is sweet on its own but the addition of a tad of natural sugars makes it taste especially decadent yet it is healthy enough to have for breakfast!

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Ingredients:
1 apple
1 teaspoon cinnamon
1/4 teaspoon nutmeg and ground ginger
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon honey/coconut sugar/agave (can omit)

Optional for topping: Shredded coconut, oats, yogurt, chia/hemp seeds, nuts, etc.

Serves 1

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Directions:
Chop your apple into about 1/2 inch cubes.
Place cubes into a skillet heated to medium heat (if you’re worried about sticking spray with some coconut oil).
Add in spices and stir around to coat.
Cover apples to allow them to soften for 1-2 minutes.
Lift lid and continue to stir occasionally.
Meanwhile in a small bowl mix vanilla, salt and sweetener of choice with a tablespoon if water and drizzle it over the apple mixture and stir.
Once browned and coated, remove apples from skillet and top with toppings of choice!

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Tomato Veggie Sauce

Whenever I go on vacation I do my best to use whatever I have left in my fridge as to not waste. Some things I will freeze, bake, or dry to preserve them for longer, or I will get creative and make some recipes!
I decided to use up my extra veggies to make an onion tomato sauce that I tossed with zucchini noodles for dinner the night and then I places what I had left of the sauce in the feezer to use for a later time. This is the recipe I created with what I had on hand but feel free to improvise with whatever you have!

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Ingredients:
2 garlic cloves, minced
⅓ large white onion
1 ½ cups grape tomates
3 large celery stalks
⅓ cup parsley
1 cup vegetable stock
½ teaspoon dried rosemary
¼ teaspoon each chili powder, black pepper and dried oregano
⅛ teaspoon crushed red pepper flakes

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Directions:
Spray a medium to large sized pot with olive oil and saute the garlic with the onion until translucent. Add in the grape tomatoes and celery stalks and cook while occasionally stirring until celery is softened and tomatoes are blistered.
Add in 1 cup of vegetable stock and bring mixture to boil.
Add in parsley and cover pot and reduce flame to a simmer.
Let sauce cook for 25-30 minutes.
Remove lid and either using an immersion or regular blender, blend sauce until it is smooth.
Use as a dip, sauce for pasta or veggies and more!