Farm to Table: Homemade Apple Sauce

Nothing makes me happier than knowing where my food comes from. That is why I love supporting local farmers and co-ops. There are so many benefits of supporting local farms that impact the environment and even your health in a positive way. The produce we see at the grocery store comes from all over the world. That’s great that we can eat any type of fruit or vegetable we want during any type of season, but do you ever think about how much that particular food travels and what it goes through just to get into your local grocery store? In fact, because the food has to travel so far, the produce is picked so early so that it doesn’t go bad when traveling to grocery stores.

Fruit and vegetables should be picked after they fully ripen. There’s actually more nutrient content inside the fruit/vegetable when it’s eaten shortly after it is picked AND it even tastes so much better! Seriously farm fresh tomatoes versus store bought?! You really can taste the difference.

 

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Anyway, apple season is here and I thought I’d share a recipe that you can make after picking all those lovely apples from your local farm! Even the little ones can join in making this delicious apple sauce. Farm to table— it can’t get any better than that! So fresh and so good.

Watch the full video here!

Ingredients:

  • 2 apples – peeled, cored, and chopped
  • 1/3 cup filtered water
  • 3-4 pieces of lemon peel (about 1.5 inches in length)
  • 1 tablespoon pure maple syrup
  • 1/4 tsp ground cinnamon

Directions:

  1. Peel, cut and core apples.
  2. In a medium sized pot, combine apples, water, and lemon peel.
  3. Cover with a lid and bring to a boil.
  4. Once it boils, reduce heat to medium low and let simmer for about 5-8 minutes.
  5. Remove lemon peel and add maple syrup and cinnamon.
  6. Stir and let simmer for another 5 minutes.
  7. Remove from heat and pour mixture into a high speed blender or immersion blender. I prefer a Vitamix.
  8. Blend on high until smooth. About 2-3 minutes.
  9. Pour into a container and save for 1 week.
  10. Serve warm or chilled and enjoy!

 

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No Bake PB Chocolate Chewy Bars

I don’t know about you, but when I was a kid I was obsessed with those Quaker chocolate chip chewy bars. I swear, I think I had one every day growing up when I was in grade school. However, if you’ve ever looked at the ingredients on the label, there’s so many preservatives, unnecessary, and refined ingredients that can be harmful to your health.

Since school is starting up again, I wanted to create a granola bar that is not only flavorful, but nutritious without all those extra additives. These chewy bars contain just 9 ingredients and are vegan and gluten free!

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Watch full recipe video here!

Ingredients:

  • 1 cup quick cooking oats (I use Bob’s Red Mill GF oats)
  • 1/4 cup slivered almonds (or sliced/chopped)
  • 2 tablespoons ground flaxseed
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup natural peanut butter (I use Crazy Richard’s)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 1/2 Eating Evolved chocolate bar (can also use other brand with at least 60% cacao)

Directions:

  1. Line a bread tin with parchment paper. Set aside.
  2. Stir oats, almonds, flaxseed, cinnamon, and salt into a bowl until combined. Set aside.
  3. Whisk together peanut butter, maple syrup, and coconut oil until combined.
  4. Pour wet mixture into dry mixture and stir using a spatula.
  5. Mix until a “dough” has formed. (Note: you can also mix with your hands)
  6. Put mixture into the tin and press down until evenly spread out.
  7. Melt chocolate bar with a little dollop of coconut oil.
  8. Drizzle chocolate all over.
  9. Freeze for 1 hour.
  10. Cut up into bars or squares-your choice and serve!
  11. These can be kept in the fridge or freezer for 1 week.

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*Make sure to keep them cold if you plan on packing one to go. Just place an ice pack into your lunchbox and they should keep well. When coconut oil is cold it hardens, so that is why they must be served chilled.


Watermelon Lime Kiwi Popsicles

Enjoy every last bit of summer with these homemade popsicles! They’re the perfect amount of sweetness made with real, whole fruits! I had my four year old niece try them and she approved!! They’re super simple to make and only require 3 ingredients!

Ingredients:

  • 3 cups cubed watermelon
  • 1/4 cup fresh lime juice
  • 2 kiwis

Yield: 6-8 servings

Directions:

  1. Cut watermelon up into cubes and place into a blender.
  2. Juice 2-3 limes until you have 1/4 cup of the juice and pour into the blender with the watermelon. Blend on high for 1 minute.
  3. Pour mixture into a popsicle stick mold more than half way, leaving a little bit of space for the kiwi.
  4. Place into the freezer for about an hour so that the mixture can firm up but not completely harden yet.
  5. Meanwhile, cut and peel kiwi skin off and place into a blender. Blend until smooth.
  6. Take the popsicle mold out of the freezer and pour the kiwi mixture into the remaining space in each mold.
  7. Place the stick into each mold and freeze preferably overnight or for 6 hours.
  8. Once frozen, take mold out of the freezer, run under some hot water, and pull the popsicles out.
  9. Enjoy! 🙂

Dipped Chocolate Cashew Bliss Balls

When I first began making these, I was originally going for a healthier version of a Snickers bar. I gave one to my dad and asked, “What does this remind you of?” He said a donut hole so my mission was not completely accomplished, however I am happy to hear this healthier dessert option can remind you of eating a donut! These bliss balls are fill with just 6 ingredients and so tasty! I promise even the little ones will like them too!

 

Ingredients

  • 1 cup raw unsalted cashews
  • 1/2 cup pitted medjool dates
  • 1 tablespoon almond butter
  • 2 teaspoons melted coconut oil
  • 1/3 cup dark chocolate chips, at least 60% cacao (the higher the better)
  • Coarse sea salt

 

Directions:

  1. Soak dates in warm water for 5 minutes.
  2. Add cashews to a food processor and chop. I like bigger chunks, so I did this for about 8-10 seconds.
  3. Place chopped cashews into a bowl and set aside.
  4. Add soaked dates, almond butter, and 1 teaspoon of coconut oil to food processor and blend until fully combined. It should look like a paste consistency.
  5. Add cashews back into the food processor and blend with the “paste” until everything is fully combined.
  6. Form “dough” into balls. I like using a cookie dough drop spoon (less messy and so much easier!) however if you do not have one, use your hands to roll into balls. I was able to make 10 balls.
  7. Melt chocolate chips in the microwave for about 1 minute. Add 1 teaspoon of coconut oil to the chocolate and mix well with a spoon.
  8. Dip each ball half way into the chocolate and place onto a plate with parchment paper.
  9. Once each one has been dipped into the chocolate, sprinkle some sea salt onto each one.
  10. Place into the fridge for an hour or so or until the chocolate has hardened.
  11. Keep these stored in the fridge for about a week.
  12. Enjoy! 🙂