Getting out my #Mandoline Apple chips…here we go!
2 large apples, cored ( Red Delicious) 2 T. sugar (optional)
1 t. cinnamon canola oil spray
Preheat oven to 200 degrees.Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and spray with canola oil cooking spray.
If using sugar, combine in a small bowl with cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices.
Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours (will take little longer than that to get crisp, If you don’t use use sugar). Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days. Makes about 2 cups of apple chips.
Recipe Adapted Slightly from Ontario Apple Growers, via Snack Girl Homemade Bread and Apple chips…here we go!
Try this quick and easy APPLE CAKE recipe!
I love anything GRAB AND GO!
These are perfect to make on meal prep day and tastes fabulous when you have grabbed the last protein bar you can stand. FRESH and homemade is always good. You will be filled with feelings of gratification when you have these on hand in a pinch. I have put my kids to work in the kitchen and to this day they know their way around the kitchen. Have a “make your own snack day” and give them the bowl. Post and let me know how you like.
The Healthy Maven
INSTRUCTIONS: Add oats, protein powder, cinnamon and chia seeds to a large bowl. Add in peanut butter, honey and vanilla extract. Stir to combine. Add in raisins (or preferred add-in). Mixture should be slightly sticky but still crumbly. Slowly add in liquid 1 tablespoon at a time and using hands combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape. Roll into balls using hands. Place in a container to set in the fridge for at least 30 minutes. Store in fridge until ready to eat.
NOTES *Make sure it is drippy. If not you may need to add in extra liquid at the end
Pumpkin Apricot Granola
This recipe doesn’t make much more than 2-3 servings so if you want, feel free to double the batch. You can shape it into granola bars or use it as lose granola to top your yogurt or have as cereal!
1 1/2 cup oats
1/2 cup shredded coconut
1/3 cup raw almonds chopped
1/4 cup raw pumpkin seeds
1/3 cup dried apricots
1/3 cup applesauce
1 tsp vanilla
1 tsp cinnamon
1/3 cup raw honey
Preheat oven to 350. Mix all the dry ingredients in one bowl. Mix wet in another. Add wet to dry and mix until everything is coated. Bake in the oven for about 30 minutes. Shake pan about halfway through. If the granola is not crunchy enough, feel free to cook a bit longer. Feel free to vary: dried cherries instead of dried apricots, walnuts instead of pumpkin seeds, and add chocolate nibs, m&ms, flax seeds, etc.
By Kathy Dolan
Fresh corn season YUM! I will turn on the BBQ just to grill the corn! A great LITE summer MEAL! #mealprep
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice
Add to a large bowl and refrigerate until ready to use.
6 T. Olive oil2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
By Kathy Dolan
I’m Whey Into You Pineapple Shake
1 scoop Protein Powder
1 cup Almond Milk
1/2 cup Pineapple
Blend in Blender or NutriBullet and enjoy!