Baked Breakfast Apple (GF + Refined Sugar Free)

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Fall is finally here! Well… sorta. It is still quite warm here in Montreal and I am getting impatient as I long for warm sweaters and comfort foods. This recipe is a great ease into the new season as it uses seasonal fruits spiced with fall classics. Growing up my mom always made baked apples for dessert. As I was creating a menu for a client this week, I realized how easily this traditional dessert could be a great fall breakfast. My favourite honey crisp apples are in season and I love incorporating them into all of my recipes. So with only 3 ingredients, you can have the best refined sugar free apples you’ve ever had. This recipe is for 9 apples so if you want to make less just cut the recipe in half. I will note that these stay amazing in your fridge all week for a super easy grab and go breakfast. With the added granola, they remind me of a apple crumble. Hope you love it. Don’t forget to share your versions of my recipes on Instagram or Facebook!
XO
Jen
Healthy Baked Apples

Ingredients:

• 8-9 honeycrisp apples (or any baking apple)
• 1/4 cup maple syrup (I like dark amber)
• 1 tsp cinnamon
• avocado/olive oil spray OR melted coconut oil or ghee
• boiling water

Directions:

1. Preheat oven to 375 degrees.

2. Wash and core your apples and place them in a baking dish. Lightly spray or coat your apples with oil.

3. In a small bowl, mix your cinnamon and maple syrup. Using a brush, coat your apples with the mixture making sure to get on the inside of the apple. Fill your baking dish with boiling water about 1/4 of the way up the apples (about a 1/2 inch).

4. Bake for 45 minutes or until tender. Serve with goddess granola or your granola of your choice and coconut yogurt.

Healthy Baked Apples

Baked Apple Crumble Oatmeal

Baked Apple Crumble Oatmeal
Staying on the theme of New Year’s resolutions, I have set out to make 2016 the year of less clutter! I have a bad habit of keeping papers, clothing and ingredients that I feel I may need at another date. However, by the time all the clutter has built up, I can never manage to find the item anyway. A general rule that has been proven time and again is that if you don’t use an item for at most a year, then you probably have no use for it. So in the New Year I plan to clean out my pantry, office and closet to reduce clutter and focus on organization. The same notion holds true in my clean eating philosophy. There is no need to have a 20-ingredient list of items that you don’t understand and most importantly, need. For example, most restaurant and store bought oatmeal and muffins have so many added sugars and artificial flavors. Most of us turn to these packaged items out of convenience. But what if I told you your weekly dose of sugary packaged oatmeal can be replaced by one recipe? This Baked Apple Crumble Oatmeal is packed with fewer, more wholesome ingredients and can be eaten for breakfast all week long. For an easy grab and go breakfast, portion the baked oatmeal into 5 containers so you have a healthy breakfast ready Monday to Friday. With the help of Truvia Calorie-Free Sweetener, you have all the comfort and sweetness of apple crumble without any added sugar.

Ps. For free samples of Truvia Calorie-Free Sweetener head to Truvia.com/Canada/products/free_sample

Baked Apple Crumble OatmealBaked Apple Crumble Oatmeal
Baked Apple Crumble Oatmeal

Ingredients:

• 3 cups gluten free oats
• 6 packets Truvia Calorie-Free Sweetener
• 1 tbsp cinnamon
• pinch of salt
• 3 tbsp coconut oil
• 1 cup coconut milk (can is best)
• 2 cups almond milk or non dairy milk of choice
• 1 tsp vanilla
• 1 egg
• 3 tbsp coconut oil
• 2 sweet apples peeled and diced
• 1/2 cup golden raisins

Topping:

• 1/3 cup chopped walnuts or almonds
• 1/3 cup gluten free oats
• 1/2 packet Truvia Calorie-Free Sweetener
• 2 tbsp melted coconut oil
• 1 tsp cinnamon
• pinch of salt

Directions:

1. Preheat oven to 350F.
2. In a medium bowl, mix oats, cinnamon, salt and Truvia Calorie-Free Sweetener. Set aside.
3. In a medium bowl, melt coconut oil. Allow to cool then whisk in coconut milk, almond milk, vanilla and egg.
4. Add dry ingredients to wet and stir. Mix in chopped apples and raisins and pour mixture into baking dish.
5. In a small bowl mix all topping ingredients and sprinkle over oatmeal.
6. Bake for 50-55 minutes or until liquid is fully absorbed.
7. Serve with coconut yogurt and pure maple syrup.
8.Store in an airtight container and refrigerate for up to 1 week.
Baked Apple Crumble Oatmeal

Baked Falafel Bowl

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Falafel is a go-to vegetarian comfort food across the Middle East. While traveling in Israel I had many falafels, which are traditionally served in a pita with pickled vegetables, hummus, or a tahini based-sauce. The name is often confused or interchanged with equally delicious shawarma which is various meats cooked on a spit. Falafel is traditionally made with chickpeas, flour and spices then deep fried for an amazingly crunchy snack or meal. I eventually had to stop eating the falafel because of how sick I felt which was most likely from the combination of deep-frying and gluten.

I am so excited about this recipe! Finally, I have found a way however to enjoy falafel stomachache-free and with no bloating. Keep in mind however; chickpeas do contain sugars that humans cannot digest so if eaten in mass quantities some digestive upsets can occur. These falafels are gluten free, dairy free, and vegetarian. I personally love eating out of bowls, mugs, cups etc… It is weird but I always preferred a platter to a sandwich. I like making my own little combinations on my fork or mini sandwiches with gluten free pita on the side. I placed mine in a bowl with grated carrot, Israeli salad, brown rice, pumpkin seeds and my homemade hummus! Feel free to wrap yours in a whole grain pita, top on quinoa or place on top of salad (which I had for lunch the next day, yummy!)

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Serves 2-3

Falafel Ingredients:

•One 15-oz. can chickpeas, well drained or 2 cups fresh (see my homemade hummus recipe for directions)
•1 french shallot or 1/2 red onion, roughly chopped
•2 tbsp olive oil (divided)
•1/4 cup almond flour (you could also use chickpea flour)
•3 tbsp roughly chopped fresh parsley
•1 1/2 tbsp (about 3 cloves) chopped garlic
•1/2 tbsp ground coriander
•1/2 tbsp ground cumin
•3/4 tsp salt
•1/2 tsp baking powder
•1/2 tsp fresh lemon juice
•1/8 tsp paprika, or more to taste
• a few dashes hot sauce
• salt and pepper, to taste

Bowl Ingredients:

• 3 carrots grated (I used a box grater)
• 4 radish thinly sliced (optional)
• 1 1/2 cups short grain brown or wild rice
• 2 tomatoes diced
• 1/2 cup diced cucumber
• 1/2 tbsp red wine vinegar
• a good squeeze of fresh lemon juice
• 2 tbsp roasted pumpkin seeds or toasted sesame seeds
• 1 tbsp chopped fresh parsley
homemade hummus (store bought is fine too!)
• fresh lemon wedges for serving
• salt and pepper to taste

Makes about 18 Falafel (Serves 3-4 people)

Directions:

1. Preheat oven to 450 degrees F.
2. Combine all falafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
3. Using a tablespoon, scoop mixture out and form into balls. Brush with remaining tablespoon olive oil.
4. Bake on a cookie sheet for about 40-45 minutes, making sure to flip half way through until brown and crisp.
5. While the falafel is cooking, prepare the rice (follow directions on bag) and grate carrots.
6. For the israeli salad: Mix in a small bowl cucumber, tomatoes, parsley, red wine vinegar and lemon juice, salt and pepper.
7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or in on medium heat in a dry pan until the oil is released.
8. Arrange falafel, rice, carrots, israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!

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