Tuesday, October 21, 2014

Baked Apple Crisp

I hope everyone's enjoying their Fall. Also, if you've missed our latest 30-day Challenge, you can read about it here. Daily walks are a great way to appreciate the Fall beauty. Don't forget to bring your camera/phone, we'd love to see pictures from your walks.


I'm really excited about today's post. I have finally been able to start using my oven again now that it's cooled off in Southern CA (at least until Thursday). I had about a gazillion apples (that's the actual amount ;) leftover from an event and needed to do something with them. I was looking for a healthier alternative to apple pie. Also, I've never been a huge fan of peeling apples, or anything for that matter.

My parents can tell you about a fun Thanksgiving where I was in charge of peeling the potatoes for about twenty guests and decided to put the skin down the disposal. My parents got to spend their Thanksgiving dealing with a busted pipe and water (and potato skins) EVERYWHERE. Needless to say, I was never asked to peel potatoes again.

So if you need a yummy and pretty-looking dessert, give this quick recipe a try. If you like ala mode, ice cream would top it off nicely.

Enjoy!
Meg

Baked Apple Crisp

Yield: 10-12
Time: 30 minutes

Ingredients:
  • 10 - 12 apples (cored - cut out a little more to make sure you get enough filling inside)*
  • Juice from 1/2 lemon
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup uncooked rolled oats
  • 1/3 cup all-purpose flour
  • 1/2 - 1 cup crushed pecans (optional)
  • 3 tablespoons unsalted butter
*These were small apples, if you use larger ones, you'll need fewer apples.  

Directions:
  1. Heat oven to 350F degrees. Use old baking sheet. (I used a nice new one and regretted it immediately, it took me so long to clean.) 
  2. Spray baking sheet with cooking spray. Place cored apples on baking sheet and squeeze lemon over the apples. 
  3. In a small bowl mix; sugar, cinnamon, salt, brown sugar, oats, flour, pecans and butter.
  4. Stuff mix into the apples, fill to the top.
  5. Put in oven and cover apples with aluminum foil for 15 minutes.
  6. Remove aluminum foil and bake for an additional 5 minutes.
  7. Allow apples to cool a bit before digging in.
Recipe adapted from Great Food and Lifestyle.

Monday, October 20, 2014

Avocado Tuna Boats

Meg’s tasty avocado with baked egg had me craving avocados big time last week, and though I stopped by the store immediately following her post, all of the available avocados were rock hard. Bummer. I wish there were a magical kitchen gadget that would ripen avocados and bananas to their peak of perfection and hold them there until consumed. Is that too much to ask? I didn’t think so either.


Thankfully by this weekend my avocados had finally ripened and I started brainstorming. I was looking for a light, protein packed lunch to fuel me through my afternoon walk with Bruno (have you joined our 30 day challenge, yet?) I decided upon tuna, and quickly went about assembling these simple, yet scrumptious avocado tuna boats.



Filled with healthy fats from the avocado and satiating protein from the tuna, this quick and simple dish comes together in minutes and keeps you going all afternoon long. Enjoy!


What is your favorite way to eat avocado? Let me know below!

Avocado Tuna Boats

Serves: 1-2 (I ate the whole thing for my lunch, but could serve two as a side)
Time: 5 minutes

Ingredients:
  • 6 oz can tuna
  • 2 tbls. red pepper, diced
  • 1 tbls. mayo
  • 2 tbls celery, diced
  • 2 tbls. chopped green onion
  • 1/8 tsp. garlic powder
  • 1/2 tsp. lemon juice
  • salt and pepper to taste
  • 1 ripe avocado
Directions:
  1. In a medium bowl, mix together the first eight ingredients (everything but the avocado).
  2. Half the avocado and remove the seed.
  3. Evenly distribute the tuna salad on top of the two avocado halves and enjoy. It’s that easy!

Friday, October 17, 2014

30-Day Challenge - Walk it out!

It's been a little while since our last 30-day challenge. We hope you will join us on the next one. I know we're all busy, we're already half-way through October for goodness sakes!

Drum roll please as we announce our next BIG HUGE CHALLENGE!!!!!

 

We're going walking. 


That's right, you heard me. If you take this challenge, you are agreeing to challenge yourself to take a minimum of five walks a week. You are in charge of setting your distance goals, but walking to the mailbox doesn't cut it, unless maybe if you live on a farm and have a really loooong driveway.

My goal for my nightly walk is 3.5 miles. It's good for your heart and your head. Also, before the snow sets in, take this challenge and get out there!

The challenge starts today and ends November 16th. (though we hope it doesn't actually end, if it gets too cold outside, move it inside, there's always a place you can find to walk.)

If you want an app to help track your walk, I really like MapMyRun. I believe it's free on itunes.

We'd love to see pics of you out walking, it will help encourage everyone to stick to their goals. Please share your pics on our facebook page or tag us on your instagram posts (@paulas_plate)!