It’s pretty much fall now so all of the apple and pumpkin recipes are going strong. I’m going to have to buy some canned pumpkin, but thankfully my grandma has an apple tree in her backyard, so we’ve got LOTS of apples. Apples are great! I have one literally every night with peanut butter. There are so many things you can do with apples, and I’ll be posting more apple recipes, but today we’re just going simple with some applesauce.
I’m a sucker for some good applesauce. You know those little applesauce pouches you got as a kid? Yep. The best. I recently learned that my family doesn’t actually like it that much, but hey, more sauce for me. It makes a great snack, and can be used in a ton of fall desserts. Or just heat it up and add a little nice cream and you’re set. Anyways, applesauce isn’t very hard to make. You just cook down the apples with some cinnamon and water, and then blend em all up and then boom. Applesauce. No sugar, no preservative thingies, just the good stuff.
I ate about half of this batch, then froze the rest for later so I can bake something tasty with it. That’ll probably be my next fall apple recipe. Or I’ll just defrost it and eat it plain because it’s great like that too. So many options! Anyway you like your sauce, you should just go make some because it’s delicious and autumn-y and good for you. Check out the recipe!
Total Time: 30 minutes
6 cups of peeled and chopped apples (I’m not sure what kind mine were because they came from my grandma’s tree. If you like your sauce sweeter use sweet apples like Fuji or Gala, and if you like it less sweet, use varieties such as Honey Crisp or Red Delicious.
3 cups water
1/2 tbsp ground cinnamon
Bring the water, cinnamon, and apples to boil in a large pot. Lower to a simmer and cook until all of the apples are soft, about 10-12 minutes.
Scoop out a 1/2 cup of the boiling liquid and set aside. Then strain the rest of the apples and add them to a blender along with the 1/2 cup of liquid.
Blend the apples until smooth, then let cool and use in baking, eat it by itself, or freeze for later use.
Hope you enjoy this simple and versatile recipe! It’s perfect for fall:)
Lots of places are starting to open up again, which means a gradual return to our busy lives. I found out a few days ago that I’m going back to school in September, and I’m really excited about it! Hopefully sports and activities can begin again soon too. But something I’ve really enjoyed over these past months is all the time that I had to cook. Now that I’ll have a somewhat full schedule again, I might not have the luxury of taking an hour to make an awesome dinner each night! Not to mention I’ll have to make school lunches again. So I thought I’d do a roundup of a bunch of Healthy Freezer Meals that I’ve posted.
I always like having a few things in my freezer that I can take out for my lunch the night before. Having freezer meals on hand is also handy for busy nights when we’re rushing to different things, and don’t have time to cook. I know things aren’t going to be completely back to normal, so maybe I won’t be THAT busy, but sometimes I’m tired and don’t feel like cooking anyways. My point is, it’s not a bad idea to have some delicious food stocked up and ready to go.
On this list, we’ve got everything from soups and stews to curries and falafel. Not all of these recipes have freezing details in them, but you can pretty much throw any of these meals into a resealable bag and freeze them like that. To reheat frozen soups, stews and curries, just run the bags under some cold water for a bit, then pop the frozen meal into a pot with a bit of water to melt. It also helps if you place the bags in the fridge to defrost the night before; that way you just have to heat up your meal. These freezer meals are all super nutritious as well, which is a bonus for when you need fuel before or after sports.
I like to take a day or two to just make big batches of a few recipes on this list, and throw them in the freezer for emergencies. It’s a fun and productive thing to do on a rainy day! I hope this post helps you out;))
10 Healthy Freezer Meals
Lentil and Barley Stew This Stew is so hearty and comforting! It’s packed with protein and complex carbs to fuel you through your day.
Cauliflower Soup This soup is full of flavour and makes for a great light lunch:))
Soul-Warming Chickpea Curry Curry is one of my favourite meals to make and eat, and this one has so much flavour and texture from the chickpeas. Defrost and serve with pre-cooked quinoa for a quick weeknight dinner, or pack it in your thermos for an awesome school lunch.
Breakfast is probably my favourite meal of the day, mostly because I get to make it sweet. I’m definitely a sweet over savoury breakfast person, because when you get to eat sweet stuff for an actual MEAL why wouldn’t you? I’ve posted a lot of breakfast recipes over the years, but I’d thought I’d compile a list of 10 Healthy Breakfast Ideas that you can make when you’re in a slump.
All of these are super simple and quick to make, and a couple can be made in advance to prepare for busy mornings. No matter how busy I am, I ALWAYS make time for breakfast, because it fuels me for the rest of the day. Fruit, complex carbs, protein and healthy fats are essential to an awesome breakfast, so you can kick butt all day long! Plus, breakfast needs to taste good, and all these recipes are DELISH. they have so much flavour and sweetness without any refined sugar.
I hope you find a couple of recipes in here that you really love and can keep coming back to! Enjoy;))
I have two pancake recipes on my blog: PB and J Stuffed Pancakes and Cinnamon Raisin Apple Pancakes. Both are made with oat flour and are SO YUM. Pancakes are a classic breakfast food, and can actually be whipped up pretty fast. My PB and J Stuffed Pancakes come together in a blender and take only a few minutes to cook. You could even make a big batch of either of these and freeze them, then pop them in the microwave or toaster for an on-the-go breakfast.
Oatmeal is so good for you and makes such a heart-warming breakfast. Both of these oatmeal recipes come together in under 20 minutes, and are super tasty! On the left is my Carrot Cake Oatmeal– it has lots of spices, carrot, and some dates instead of raisins. Then you have my Vanilla Protein Oats, which have protein powder in them for a little boost in the mornings!!
These aren’t really a “recipe” per se, but whenever I don’t feel like making a fancy breakfast I just cut up a bunch of fruit, add some peanut butter, and go to town! I love fruit so much and I could eat it all day, so this is the perfect breakfast for me.
Smoothie Bowls are my favourite breakfast of all time. I like using frozen bananas to make them thick and creamy, and so it’s kind of like eating ice cream for breakfast. They’re a great way to eat lots of fruits and veg for breakfast, and the toppings are endless! On the right is my Berry Banana Smoothie Bowl, on the left is my Watermelon and Greens smoothie bowl from my post on 2 Summer Smoothie Bowls, and in the middle is the bowl I’ve been eating almost every day recently- just blend up a frozen banana, some spinach, blueberries, and a scoop of protein powder with some water and top with peanut butter and more blueberries. Yum!!!
I have this awesome recipe for Lemon French Toast that you should definitely try out! It’s vegan, made with sprouted grain bread, and tastes so good! Serve with some fresh fruit and maple syrup for the perfect weekend breakfast.
I’ve been eating more of these quinoa breakfast bowls lately too. Quinoa is super good for you- it contains 9 essential amino acids- which makes it a great way to start your day! I cook it with almond milk and top it with lots of fruit and nut butter. Here’s the recipe for my Cherry, Peach and Quinoa Breakfast Bowls.
What the heck do you do with rhubarb other than making a pie or crisp out of it?!!?! This is the question that has faced me as I stared down the rhubarb I had in my fridge for the past while. We got it as a gift and I was kind of like, well I appreciate the sentiment but WHAT DO I DO. I made a crisp and it was delish but I needed some more options! So I poked around Pinterest and decided to purée it.
I came up with my own recipe and let me tell you, this purée came to PLAY. It has some homey spices like cinnamon and nutmeg, plus some maple syrup to sweeten it up (rhubarb can be kind of bitter) and some lemon juice as a flavour-enhancer. You just simmer everything together until it gets nice and soft, which surprisingly doesn’t take long at all, and then blend it up and you’ve got a smooth, delicious purée.
Ok, now you’re like “my question of what do I do with rhubarb has been answered, but WHAT DO I DO WITH THIS PURÉE?”. Valid question, my friend. But don’t worry, there are a gazillion different things you can use this for! Add it into muffins, quick breads, icing, cakes, smoothies or oats, make popsicles out of it, put it on nice cream, or just eat it with a spoon. Think of it as applesauce on steroids. And it tastes so good!!!!!! I froze mine in a freezer bag after so I can take it out when needed.
Hope you enjoy this rhubarb purée, and that you never have to waste any rhubarb again! There will definitely be some recipes that use this coming soon so keep your eyes open!
Serves: Makes about 4 1/2 cups
Total Time: 20 minutes
6 cups chopped rhubarb
1 tbsp lemon juice
1/2 cup maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
2 cups water
Add all of the ingredients to a large pot and place over high heat on the stove. Bring the mixture to a boil, then lower the heat and let it simmer until the rhubarb is soft. This should only take about 3-5 minutes.
Pour the contents of the pot into a good blender, and blend until smooth.
Let the purée cool, then store in an airtight container in the fridge, or pour into freezer bags and freeze until needed:)
Hey there! Hope you’re all doing well;)) I find that cooking is a great way to stay busy, so I’ve been trying to at least plan out new recipes every day. I wanted to make stuffed peppers, because they’re so comforting and delicious. But it turns out that I only had one big pepper, and two mini ones. Here’s where some quarantine problem solving comes in! This Stuffed Pepper Stew combines all of the flavours of a stuffed pepper, but in stew form. It’s so good and uses super simple ingredients! It actually might be better than a stuffed pepper, because it reminds me of an amazing Hungarian pepper dish that my Mom and Grandma make. Plus, there’s lots of protein in there from lentils. I also used some soy sauce to boost the savoury flavour, which is a trick I learned from The Stingy Vegan. All the veggies get simmered in a delicious broth that’s loaded with herbs and spices, and it’ll make your house smell really good;)) This stew is also one of those things that tastes better the next day, because all of the flavours sit together overnight. Check out the recipe down below;))
Heat the olive oil in a large pot. Add in the onion and cook until translucent, about 6 minutes.
Add in the peppers and garlic, and cook for another six minutes until the peppers are soft.
Dump the diced tomatoes, spices, soy sauce, herbs, and lentils into the pot and stir until combined. Bring the mixture to a boil, then turn the heat to low and simmer for about an hour, until the lentils have cooked through.
Once the lentils are cooked, stir through the tomato paste and season with salt and pepper.
Enjoy with rice, quinoa, some bread, or by itself!