Month: October 2022

A little while ago I was given a new food processor/juicer, this new kitchen gadget can do it all even dough but as great as this new appliance seemed it also seemed like it had to many bells and whistles for me, so I decided to keep using my old blender. That is until it decided to start smoking one day and I had to finally give it up. I decided that since the new appliance has so much it can do, I better read the manual first. I’m glad I did because it showed all sorts of great ideas that my new scary appliance can do, and this is how todays post came to be.

I made peanut butter before but decided to do a different kind of nut butter for a change. You can use different nuts, but you may need to change up the amount of oil for it. I had a lot of almonds so almond butter it was. Almonds have vitamin E, calcium, iron, omegas 3 and L-arginine so they are great for our brain, heart, skin, bones, appetite control, have been found to help with blood sugar control and your gut.

Plus, if you are looking for ways to lower your cholesterol almonds are high in monosaturated fats, these fats lower your LDL (bad cholesterol) and raise you HDL (good cholesterol) and of course if you have a peanut butter allergy, they are a great subsite for peanuts.

(I made sure to soke the almonds overnight, then I had to drain them. Other than that, this butter can be done in a short amount of time.)

Almond Butter:

1 1/2 cup of soaked almonds

2 tablespoons of oil (I used avocado, but you may use vegetable or coconut)

Flavorings cinnamon, nutmeg, salt, vanilla extract per taste

You may add a sweetener, I used honey, but you may use maple syrup or agave

Additional things to add to your butter are chia, pumpkin, sunflower or flax seeds

Add all the above ingredients to a food processor or blender. Blend until smooth or desired consistency. Store in container with lid in the refrigerator for a few weeks.

To say I enjoy apples is putting it lightly. I really appreciate their savory flavor, variety and the versatility is amazing. Not only are they a quick snack that is nutritious but you can use them in cooking, baking and lets not forget the warm comfort of drinking them.

So as I am fully enjoying my favorite time of year and all that Autumn brings I find it fun to also find ways to use one of my favorite fruit, and in this season when apples are so plentiful the opportunities to enjoy them are endless. Not only was I looking for a way to use some of my apples up but I also wanted something sweet but not to bad for you.

My mom had given me a good recipe “Applesauce Citrus Cake” from a great cookbook “The Daniel Plan” but I wanted to change it up. This is a good recipe on its own but I wanted a nice topping for my cake but not icing.

Todays recipe is a union of a recipe from my mom and what I enjoy from a upside down cake. I am not a big fan of icing but I can’t help but like the melted butter brown sugar on top of a pineapple upside down cake. I use this in a lot of my cakes but my favorite is defiantly apple.

Yes, there are the best apples for baking but I had Fuji because they are a nice apple to eat fresh but they do bake well and plus they hold their shape nicely when baked. In the recipe below feel free to use whatever apple you have on hand or feel is best for you and I am sure the cake will still be very good.

Upside Down Applesauce Cake:

2 1/2 cups of Flour

2 1/2 teaspoons of Baking Powder

1 1/2 teaspoons Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Nutmeg (or Mace)

A pinch of salt

2 cups of Applesauce

2/3 cups of Organic raw Honey (or Agave works in a pinch)

1/2 cup of melted Coconut Oil

1 Egg

1 teaspoon Vanilla

2/3 cup chopped Walnuts

For the Topping

1/2 -2/3 cup of Butter melted

1 -1 1/4 cup of Brown Sugar

1 medium Apple pealed and sliced

Mix all the dry ingredients

After all ingredient’s are mixed well pour on top of apples.

Bake in a preheated oven at 325 for about 40 minutes. Remove from oven when cake is done then flip the cake upside down onto a plate removing the baking dish, let cool. Cake is best the first day but does keep for up to 2 if you can keep it around that long.

I enjoy cinnamon sugar donuts all year but there’s just something about this time of year I enjoy them even more, so when I found this recipe, I knew I had to make them and share how it went. As much as I thrive on coming up with new healthy recipes I can’t help and share when I find one already for me to try and being a Beachbody coach I have a lot of healthy reacipes at my disposale. (not a bad perk)

I also use their shake because I have found it is the only one that works for me but we all are different and what may work for me, well may not for you. In this recipe it does call for 2 scoops of shakeology which is a protien powder but also encoporates vitamins, minerals and supper foods but you may substatue a protein powder of your choice, I’m not sure how they may taste but please let me know if you swap it and how it goes.

These decadent little snakes have all the seasoning and flavor of fall without all the stuff that is not good for us. Instead, not only do they have protein powder but coconut and dates. Dates are great for energy and brain function as well as fiber, antioxidants, helps with anemia and a lot more. I think you get the point that these little donut hole snacks pack a punch of healthy but tasty goodness.

No-Bake Cinnamon Sugar Donut Holes

 Course Snack

 Prep Time 20 mins

 Cook Time 0 mins

 Total Time 20 mins

 Servings 14 servings, 1 ball each

 Calories 130 kcal

 Author Beachbody

Ingredients

• ⅓ cup whole almonds
• water
• ½ cup + 1½ tsp. unsweetened shredded coconut, divided use
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 1½ tsp. coconut (or palm) sugar
• 2 scoops Vanilla Whey (or Plant-Based Vegan) Shakeology
• ½ tsp. pure vanilla extract
• ¼ tsp. sea salt (or Himalayan salt)
• 7 whole Medjool dates, pitted, coarsely chopped
• 2 Tbsp. + 1½ tsp. honey

Instructions

1. Place 1½ tsp. coconut, cinnamon, nutmeg, and sugar in food processor; process for 20 seconds. Set aside.
2. Place remaining ½ cup coconut in food processor; process for 1 minute to release oils.
3. Add almonds, Shakeology, extract, and salt; pulse until well blended.
4. Add dates; process until well blended.
5. Add honey; process until well blended.
6. Roll into 14 balls, about 1-inch in diameter each. Roll balls in cinnamon mixture.
7. Serve immediately, or store in an airtight container in the refrigerator for up to five days