WARM FALL APPLE COBBLER

Archives for September 2014

One of my family's favorite ways to spend an afternoon is to travel to a nearby orchard to pick fresh fruits. We have a great time selecting and gathering our own locally grown berries in the Summer and right now, it's apple season!

Apples are a great source of fiber to keep you filling full and the skins have a notable amount of antioxidants. Apples are one sweet treat you can feel good about eating.

 

They are versatile in the kitchen and add that unique delicious flavor that is an American favorite. Here's one of my favorite sweet treats to warm up with when that first hint of crisp air arrives.

 

Warm Fall Apple Cobbler

 

INGREDIENTS:

  • 1 pound chopped apples of your choice
  • 1 cup pear or berries of your choice
  • 1 to 3 teaspoons freshly squeezed lemon juice
  • 1 to 2 tablespoons potato starch, depending on juiciness of fruit
  • 1/4 cup old fashioned oats (slow cooking)
  • 1/4 cup quinoa flour
  • 1/4 cup chopped dates
  • 1/4 cup chopped raw almonds, walnuts or pecans
  • 3 tablespoons unrefined coconut oil
  • 2 teaspoons cinnamon

 

DIRECTIONS:

Fruit

1. Place chopped apples, fruit of your choice, lemon juice, and potato starch in a large saucepan and add a bit of water (start with 6 tablespoons).

2. Place a lid on the pan and gently simmer the fruit at medium heat stirring occasionally.

3. Once the fruit is softened, remove the lid.

Crumble

1. Mix together oats, quinoa flour, dates, and nuts with 3 tablespoons unrefined coconut oil.

2. Place cooked fruit in coconut oil sprayed baking dish.

3. Sprinkle 2 teaspoons cinnamon over fruit and pour crumble mixture on top.

4. Cook at 350ºF for 25 – 35 minutes.

5. Let rest for at least 15 minutes before serving. Serve warm.

 

NOTE: To add protein, you can top with plain greek yogurt and raw honey. Enjoy!

 

This makes your whole house smell amazing too! Hope you enjoy this naturally sweet Fall treat.

 

Yours in Health,

Danette

P.S. Please leave your comments below and let me know what you think of this recipe!

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I always hear the media covering news about trans fats and I want to be sure my readers are made aware of this critical health information.

Back in 2006, the US Government ruled that any product containing trans fat must be labeled as such. Since then, foods and restaurants have been scrambling to remove trans fats from their products.

But what do you actually know about these harmful fats, and how they may be damaging your diet?

Trans fats are fats with an extra molecule added during a manufacturing process. You already know saturated fat is bad – think of trans fats as super saturated fats. The chemical engineering process used to create trans fat makes the fat much more shelf stable.

This makes trans fats an extremely convenient option for use in restaurants and snack foods, since they do not break down like traditional fat. However, this convenient fat becomes incredibly inconvenient when you take into account the damage it can do to the human body.

Trans fats are truly a dangerous food – to be avoided.

Trans fats act in a harmful way on cholesterol levels. Trans fats raise your bad cholesterol. There are many types of foods that do this, such as eggs, breakfast meats, and fatty foods, so it may not seem like such a big deal.

However, TRANS FATS are WORSE for you Than a PLATE of BACON, as they also lower your good cholesterol.

This means that trans fats truly pack a double whammythey harm your body in two ways at the same time. Trans fat is an unnatural food that has an unnatural effect on your body.

There's Some Good News Here Too

trans1

Now, all foods that contain these harmful fats are required to state so on the label. This is leading to a fat revolution here in America.

Makers of snack foods and frozen dinners, as well as restaurant owners across the country, are revamping their recipes. This means that there are more healthy options available, and it is easier to spot foods that do contain these damaging fats.

It’s easier than ever to remove trans fats from your diet. Take the time to read labels and information on restaurant menus.

Look specifically to see how much trans fat your favorite foods contain. More and more foods are removing trans fat completely.

If your favorite has not, it may be time to find a new favorite! Trans fats are dangerous, and need to be avoided at all costs – cut them out of your diet today to protect your good health. Now that you know about the fatty foods to avoid, here are 7 Fatty Foods you SHOULD EAT for a flat stomach.

Yours in Health,

Danette

 

Even if it's not quite Fall, the kids are back in school and everyone is starting to have pumpkin everythingeverywhere! My family is no exception. We are ready to settle in and looking forward to the ‘hoodie weather.'

 

Nothing warms you up and soothes the soul like an aromatic pot of this Butternut Squash Soup! It's super healthy and screams “Fall has arrived!” Butternut Squash is loaded with antioxidants and heart healthy carotenoids. It's also high in fiber which will make you feel full longer.

I love to make a huge pot of this and freeze half for a quick warm up later. I hope this recipe will come to serve as a signal for the commencement of a new season of good health in your house too!

 

 

BUTTERNUT SQUASH

SOUP

 

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 1 teaspoon shredded ginger root
  • 4 cups oven cooked butternut squash
  • 4 cups low-sodium chicken broth
  • salt and pepper to taste
  •  

 

DIRECTIONS:

1. To cook the squash, cut it lengthwise, take out the seeds.

2. Place in the oven on a cookie sheet, bake for approx. 1 hour at 350ºF (or you can buy frozen pre-cooked squash).

3. Heat oil in a large soup pot.

4. Add onion and ginger and cook until softened.

5. Add squash, onions, ginger, chicken broth and pulse /puree in blender.

6. Add to large pot to reheat and salt and pepper to taste.

 

NOTE: To get your veggies, add a side of sautéed green beans or veggie of choice.

 

I love this time of year and hope you are taking time to savor the the flavor of the Fall Harvest. Can you believe it's almost time to start planning (for many of us that means pinning ) holiday recipes?

 

Yours in Health,

Danette

 

You may also be interested in: 

5 Healthy Soups to Warm Your Soul

Creamy Carrot Soup

P.S. Please leave your comments below and let me know what you think of this recipe!

Like this recipe? Click to the next page to see 120+ fat-burning breakfast, lunch, dinner and snack recipes…

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I was getting ready to make another cooking video in my kitchen, but I felt compelled to give you this message instead. Hoping this speaks to you and gives you an extra boost to keep going.

Please leave your comments below and let me know if there's anything I can do to help you.

I believe in YOU!

Much Love,

Danette