Easy Caramel Apple Crisp for Throwback Thursday! #tbt

Lots of thoughts running through my head this fine Thursday!  As I was browsing the Internet today, there is a trend on Thursdays called "Throwback Thursday" where people post pictures from the past all over social media. Which inspired me to share my "throwback" of the changes in the season. Above is a tree in my yard a few days ago and here was that same tree on  May 7th. 

Fall is obviously here. I love fall. But this picture makes me long for the new life spring brings. As I brush away a few nostalgic tears, I quickly remember all the fabulous reasons I Iove fall. The weather, comfort food, the jeans/boots/sweater wardrobe staple, and just the feeling of being cozy. I get a little more rejuvenated in the fall, more appreciative and with a full heart. 

I also cook more and find myself longing for the warm, flavorful foods of my youth. Today my thoughts are all focused on apple crisp. Last week, I made this yummy goodness for dinner with a friend. It was a perfect ending to our evening and reminded me of my mom making it when I was younger. Honey crisp apples, cinnamon and caramel are flavors I adore!!! 

I decided to make individual servings because I do not need leftovers (even though I really want them). Grab 2 Honeycrisp apples and slice thin. 

Sprinkle cinnamon liberally on the apples. Or not, whatever exites your taste buds. Spray ramekins with olive oil and fill half way with apples. Then top with 1/4 cup of caramel bites. 

Add the rest of the apples to cover the caramel. Mix quick oats with brown sugar, flour and more cinnamon. Cut in softened butter with a fork. 

Place the oatmeal topping on each ramekin. The topping will be more like a granola: a little crunchy and crumbly. (And create a little bit of a mess, because that's how this cook rolls).

Bake for 30 to 35 minutes at 350 degrees. Top with your favorite ice cream. Cool introduced me to this delicious frozen vanilla bean yogurt and I am hooked. 

I thought I would be fancy and add one of the leaves from my tree for presentation. When you devour in, the melting frozen yogurt blends with the apples and caramel layer. Pure Fall Heaven!!!!

~Crazy

Anne's Apple Crisp

2 servings

2 Honey Crisp apples, thinly sliced

1 tablespoon of ground cinnamon

1/2 cup caramel bits, divided

1 cup quick oats

1 tablespoon of whole wheat flour

1 tablespoon of brown sugar

1 teaspoon ground cinnamon

2 tablespoons of butter

1. Heat over to 350 degrees. 

2. Mix sliced apples with 1 tablespoon of cinnamon.

3. Grease 2 ramekins and fill half way with apples.

4. Top apples with divided caramel bits and add remaining apples to the ramekins.

5. Mix oats, flour, brown sugar and remaining cinnamon in a bowl. Cut in butter with a fork.

6. Top ramekins with the oat mixture and bake for 30-35 minutes. 

Fall and Farro Fagioli

I love everything about fall.  I love when it starts to get a little darker earlier.  I love when the temperatures drop so you can wear a sweatshirt comfortably and the mosquitos are no longer are a problem.  I love the foods that are associated when talking about fall: apples, root vegetables, soups, warm delicious comfort dishes!  I even love racking the leaves once a year, notice how I said "once," after that it's maybe not so much a "love" anymore.

This week it turned fall officially and the temps started to reflect the fall time coming around.  This can only mean one thing at our house, soup time!  Now even though I love all sorts of soups and love the heavy comfort dishes at times, I went with a lighter yet filling soup, Farro Fagioli.  

I'm sure you've heard of Pasta Fagioli soup, which means "pasta and beans."  It's a popular soup at Olive Garden that people love, that is typically made with pasta, beans, veggies, chicken broth and sometimes with meat.  I felt that even though it is now officially fall and I'm getting just as excited for sweater season and getting my "sweater figure" ready, I think you can still have a hearty healthy dish that is filling, and even (gasp) Vegetarian.

Look at that delicious bowl of healthy amazing soup right there!  Sorry, I didn't mean to throw the healthy card out there for all those people that think healthy = "no taste, boring, bland."  I don't want to scare those people away.  Please stay with me!!!

First we start with some Farro.  What?!?!?!  What did you just say? Are you talking crazy talk right now?  No I'm not crazy, this delicious grain has been around for a LONG time and is part of the ancient grains that give you great bang for your buck.  It has more fiber than rice or quinoa, and also it is reasonably high in protein for a grain, along with all the wonderful vitamins and minerals that it contains.  You can find it in your health food section in most grocery stores.  It tastes similar to barley, so if for some reason you can't find it, just use barley.  It will still be delicious. 

First we start off by cooking the farro.  Add the water, salt and farro in a medium saucepan and stir to combine.  Bring to a boil over high heat, reduce heat to low and simmer until farro is tender, about 25 minutes.





This is what it looks like when it's done.  Yes, it's kind of foamy and frothy on the top of the pan but don't worry, it tastes delicious.





So why you are waiting for your farro to cook, you can dice up your onions, carrots, celery, and minced garlic and throw that with the olive oil in a medium/ large stock pot.  You are going to sauté that for about 4-5 minutes until it is fragrant and onions are translucent.





You will want to open your can of beans, and rinse them before putting them in your soup.





Once the veggies are nice and fragrant you are ready to add in the rest of the ingredients.  Add in the beans, diced tomatoes, veggie stock, spices, and extra water.





Stir it all around and bring to a boil and let simmer for about 10 minutes until veggies are fork tender.





After that discard the bay leaves,



Add in the cooked farro, and taste.  Add salt and pepper to taste. 





As you can see there's not a ton of extra liquid in the soup, so if you would like more, add more water/ vegetable broth to your liking.  I enjoy more of the stew type soup.





And just like that you have dinner ready.  Pair it will a sandwich, salad, or some fruit and you've got a complete meal. 

Farro Fagioli:

1 c. farro

2 c. water

1 tsp. Kosher salt

1 Tbsp. olive oil

1 c. white onion, diced

3 cloves garlic, minced

2 celery stalk, diced

2 medium carrots, peeled and diced

1 15oz. can cannellini beans

15 oz. can diced tomatoes

2 large bay leaves

1 Tbsp. basil, dried

1 tsp. thyme leaves, dried

1 tsp. oregano leaves, dried

32 oz. can of vegetable broth

2 cups water

Salt and Pepper to taste

In a medium saucepan add the farro, water, and salt and stir to combine.  Bring to a boil over high heat.  Reduce to medium low heat, and simmer until farro is tender, about 25 minutes.  Set aside.  In a deep stock pot, sauté the onions, carrots, and celery with the garlic in olive oil over medium heat until fragrant and onions are translucent, about 4-5 minutes.  Add beans, crushed tomatoes, bay leaves, basil, thyme, oregano, vegetable broth and 2 cups of water to stock pot and bring to a slow boil.  Let simmer for 10 minutes stirring occasionally.  Remove bay leaves, and discard.  Add in cooked farro, take off heat and stir.  Add up to 1 cup of water/ vegetable broth if you need more liquid.  Salt and Pepper to taste.  Enjoy!

-Cool

A Different Halloween Delight

During the fall, everyone tends to go off the deep end when it comes to pumpkin. Pumpkin flavored lattes, cookies, bread and even protein bars. I am "in-likes" with pumpkin, let me share with you why.  My first ever pumpkin cooking experience was for Thanksgiving in 2000. My family hosted Thanksgiving each year and each year we had the same desserts, pumpkin and apple pie. I decided that year to make a delicious homemade pumpkin cheesecake. It was full of calories and yumminess. Unfortunately, not many of my family members agreed because it wasn't traditional. Only 2 people tried my cheesecake that I spent almost 4 hours making. This is why I am not "in-love" with pumpkin. This week, Cool and I had our monthly recipe "Throwdown" with a Halloween theme and pumpkin was the first thing that came to mind, so I thought I would give it another whirl. This time around without slaving 4 hours and also increasing the health of it.

Start off with an 8 oz container of 1/3 less fat cream cheese and blend with 1/4 cup of powdered sugar. You can use a stand or hand mixer for this recipe.

Blend until creamy and add 1 cup of canned pumpkin, mix well.

I got a hold of this awesome natural Pumpkin Spice extract from McCormick and added in 1/2 tablespoon. If you have the dried spice, I recommend adding in 1 tablespoon. Mix well.

To add body to the dip as well as nutrients as protein, I added in 1 small container of plain fat-free Siggi's Yogurt. You can also use a fat-free plain Greek Yogurt.

For the final addition, add in 1/2 of a container of light whipped topping. This will add a little more creaminess to the dip and cheesecake texture.

Choose fun things to dip. I really thought the Scooby-Doo! cracker sticks were awesome because they are shaped like bones (I had quite a few people as me if they were dog treats, hilarious). Sliced apples, banana ghosts (banana chunks with raisins for eyes) and pretzels were my other dippers.

Pumpkin Cheesecake Dip

Yield: 10 to 12 servings

Ingredients

• 1 (8oz) pkg light cream cheese
• 1/4 cup powdered sugar
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• ½ Tbsp pumpkin pie spice extract or 1 Tbsp of pumpkin pie spice
• ½  (4 oz) tub light whipped topping
• 1 (5 oz) container of plain Greek yogurt

Instructions

1. With a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth.
2. Mix in the pumpkin puree and pie spice.
3. Beat in the whip topping and yogurt until mixed thoroughly and the beaters leave ripples in the dip.
4. Top with a sprinkle of cinnamon or pumpkin pie spice.
5. Serve with apples, pretzels, vanilla wafers or your favorite dippers.

Recipe adapted from: http://www.ohsweetbasil.com/pumpkin-cheesecake-dip-recipe.html

~Crazy

Making it Monday: Pumpkin Mania Gone Healthy!

With the color temps and falling leaves comes.....pumpkin mania!  Pumpkin lattes, pumpkin yogurt, pumpkin cookies, pumpkin bagels...pumpkin everything. I like pumpkin but I am not manic about about the flavor but I am manic about the health benefits. 

Pumpkin is a great source of Vitamins A and C, fiber and potassium. It is also so conveinent! Canned pumpkin canned be used in a variety of recipes. Just make sure you are not buying the pie filling to avoid the extra sugar. Canned pumpkin can be mixed into foods to spike their health benefits and flavor. Try mixing in pasta sauces, chili, plain yogurt, macaroni and cheese and it is even great as an oil substitute for your favorite brownie mix. 

I like pumpkin for a healthy recovery smoothie. When you mix it with Greek yogurt and protein powder, you get an awesome drink to repair muscles after a workout. And did you know 1 cup of canned pumpkin has more potassium than a banana? Another superb post-workout reason to consume it. 

Check out our Monday video for the most delicious Pumpkin Spiced Smoothie:  http://youtu.be/NbtY3IzJ67c

Feel free to freeze it for a quick delicious ice cream-like treat to top your favorite fall dessert or to eat alone. 

Pumpkin Spiced Smoothie

Makes 2 servings

1 cup of unsweetened almond milk

1/2 cup of vanilla Greek yogurt

1/2 cup canned pumpkin

1 scoop of vanilla whey protein powder

1 Tbsp of pure vanilla extract

1/4 tsp pumpkin pie spice

3 drops of pumpkin spice stevia drops

Place all ingredients in a blender and mix until smooth. Add 4-5 ice cubes for a more milkshake texture. 

~Crazy

Finally It's Friday! Pizza: A Little Slice of Healthy

As a dietitian and lover of food, I am often asked two things:  what is my favorite healthy food and what is my favorite not-so-healthy food?  The best part about it?  It’s the same food. I LOVE PIZZA.  

Pizza comes in all shapes, sizes and flavors.  It can be easily found in the frozen department of your local grocery store, in slices at your favorite convenience store or easily delivered right to your front door. The thing that excites me the most about pizza is I can have the best of both worlds. It can taste delicious and be healthy. 

Why Pizza is Healthy

Pizza can be a very healthy food because it can have almost all the food groups in one dish and achieve balance to your meals. This is why choosing quality and high-nutrient ingredients is a must to increase the health factor of your pizza. Pizza is loaded with vitamins and minerals (tomato sauce and vegetables), calcium (cheese), protein (lean meats) and fiber (whole grain or whole wheat crust). 

Dine-in or Carryout

Yes, you can have healthier pizza when dining out and without changing much of the flavor. When ordering, here are some healthier pizza tips

• Crust. Ask if a whole grain or whole wheat option is available. If it is not, always choose the thinnest crust option to keep your starch servings in check. 

• Extra sauce. Always choose a tomato-based sauce and ask for extra sauce. Pizza sauce is a great source of the antioxidant lycopene that helps keep our cells happy. 

• Load up with vegetables. Many restaurants offer a long list of vegetable options for pizza. I recommend choosing a vegetable pizza as your base and then adding the protein you like.

• Less cheese, please. I love cheese, and cheese is a very important component on pizza, but a pound of cheese is not necessary. I recommend choosing mozzarella cheese and ask if you can have half the regular amount of cheese on your pie. 

• If you like meat on your pizza, I recommend ham or Canadian bacon, chicken, shrimp and beef as leaner options. These are usually going to be the healthiest proteins on the menu. 

• Skip the Parmesan and add the red pepper flakes. The red pepper flakes add more flavor to each slice, which will encourage you to eat less. Also, the heat from the pepper may increase your metabolism. 

At Home

At home, the healthier pizza possibilities are endless!  You can get creative and try new flavor combinations. Please include all the tips for when you are dining out for pizza and add these:

• Making your own sauce. Pizza sauce can be high in sodium, so why not make it from scratch? There are plenty of no-salt-added canned tomato products available, and you can adjust the flavor by adding your own herbs and spices. 

• Herbs and spices. Adding flavor to your pizza is important because the more flavor it has, the less you need to eat of it to be satisfied. Dried herbs likes oregano, basil, parsley, red pepper flakes and fennel have antioxidants similar to fruits and vegetables. 

• Choose flavorful cheese and use less!  When choosing a cheese, choose ones with richer and stronger flavors. I enjoy using parmesan, blue and goat cheese instead of mozzarella. The more flavor, the less you need. 

 

 

Butternut Squash and Prosciutto Pizza

 

4 tablespoons of olive oil, divided

2 cups of butternut squash, cubed (frozen or fresh)

2 tablespoons of agave nectar, divided

2 teaspoons of chili powder, divided

2 teaspoons of cinnamon, divided

1/4 teaspoon of nutmeg, divided

4 slices of thinly sliced prosciutto, cut into large pieces

½ large red onion, sliced thinly

1 tablespoon butter

Salt and pepper, to taste

1 -12 inch pre-made whole wheat pizza crust

6 ounces of shredded Fontina cheese

¼ cup walnut pieces, toasted

6-8 fresh sage leaves

 

1.       Preheat oven to 350 degrees and spray a cookie sheet with non-stick cooking spray. Place cubed butternut squash on the pan. 

2.       Combine 2 tablespoons of olive oil, 1 tablespoon agave nectar, 1 teaspoon of chili powder, 1 teaspoon of cinnamon, 1/8 teaspoon of nutmeg. Mix with the butternut squash and roast in the oven for 20-25 minutes, or until tender. 

3.       Warm butter over medium heat and place onions in the pain. Sautee onions until they form a nice brown color on the edges, about 15-20 minutes.

4.       Combine the remaining 2 tablespoons of olive oil, 1 tablespoon agave nectar, 1 teaspoon of chili powder, 1 teaspoon of cinnamon, 1/8 teaspoon of nutmeg with salt and pepper to taste. Spread this mixture over your whole wheat pizza crust. 

5.       Place the roasted butternut squash on the pizza crust, followed by the onions, cheese, prosciutto and toasted walnuts. 

6.       Cook the pizza according to the directions on the pre-made pizza crust. 

7.       Before serving, top the pizza with fresh sage leaves and enjoy!

~Crazy

 

 

Thoughts on Thursday: Throwback #tbt

Lots of thoughts running through my head this fine Thursday!  As I was browsing the Internet today, there is a trend on Thursdays called "Throwback Thursday" where people post pictures from the past all over social media. Which inspired me to share my "throwback" of the changes in the season. Above is a tree in my yard a few days ago and here was that same tree on  May 7th. 

Fall is obviously here. I love fall. But this picture makes me long for the new life spring brings. As I brush away a few nostalgic tears, I quickly remember all the fabulous reasons I Iove fall. The weather, comfort food, the jeans/boots/sweater wardrobe staple, and just the feeling of being cozy. I get a little more rejuvenated in the fall, more appreciative and with a full heart. 

I also cook more and find myself longing for the warm, flavorful foods of my youth. Today my thoughts are all focused on apple crisp. Last week, I made this yummy goodness for dinner with a friend. It was a perfect ending to our evening and reminded me of my mom making it when I was younger. Honey crisp apples, cinnamon and caramel are flavors I adore!!! 

I decided to make individual servings because I do not need leftovers (even though I really want them). Grab 2 Honeycrisp apples and slice thin. 

Sprinkle cinnamon liberally on the apples. Or not, whatever exites your taste buds. Spray ramekins with olive oil and fill half way with apples. Then top with 1/4 cup of caramel bites. 

Add the rest of the apples to cover the caramel. Mix quick oats with brown sugar, flour and more cinnamon. Cut in softened butter with a fork. 

Place the oatmeal topping on each ramekin. The topping will be more like a granola: a little crunchy and crumbly. (And create a little bit of a mess, because that's how this cook rolls). 

Bake for 30 to 35 minutes at 350 degrees. Top with your favorite ice cream. Cool introduced me to this delicious frozen vanilla bean yogurt and I am hooked. 

I thought I would be fancy and add one of the leaves from my tree for presentation. When you devour in, the melting frozen yogurt blends with the apples and caramel layer. Pure Fall Heaven!!!!

~Crazy

Anne's Apple Crisp

2 servings

2 Honey Crisp apples, thinly sliced

1 tablespoon of ground cinnamon

1/2 cup caramel bits, divided

1 cup quick oats

1 tablespoon of whole wheat flour

1 tablespoon of brown sugar

1 teaspoon ground cinnamon

2 tablespoons of butter

1. Heat over to 350 degrees. 

2. Mix sliced apples with 1 tablespoon of cinnamon.

3. Grease 2 ramekins and fill half way with apples.

4. Top apples with divided caramel bits and add remaining apples to the ramekins.

5. Mix oats, flour, brown sugar and remaining cinnamon in a bowl. Cut in butter with a fork.

6. Top ramekins with the oat mixture and bake for 30-35 minutes.