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Tag Archives: Apples

Need to eat more fruits and vegetables? If so, have some Cabbage and Apple Salad

Cabbage and Apple Salad - finishedEveryone needs to eat more fruits and vegetables, not just kids, but adults also.  According to the CDC, in the U.S., only 32% of adults eat 2 or more servings of fruit a day and only 26% of adults eat 3 or more servings of vegetables.  

The rates where we live, Oklahoma, are even worse, just 18% for fruit and 23% for veggies.  I wonder why we are so bad at eating fruit around here?  I have NO PROBLEM getting my girls to eat fruit, as that is our go-to snack of choice, but with veggies I have to be a bit more creative.

So, this simple recipe gives you both a vegetable and a fruit in one dish.  I gave you a choice on the dried fruit and the nuts.  I used dried cranberries and walnuts for mine.  I recommend dijon mustard and red wine vinegar, but don’t fret if you don’t have those on-hand; just use regular yellow mustard and apple cider vinegar instead.

This salad is crunchy and just a bit sweet.  I will be serving it tonight with some grilled chicken, but it should go with just about any protein of your choice.

Cabbage and Apple SaladCabbage and Apple Salad - in process

  • 3 cups shredded cabbage (you can usethe pre-cut bagged coleslaw mix for this)
  • 3 apples, seeded and chopped, any color
  • 1/2 cup dried cranberries or raisins
  • 1/4 cup nuts, sliced almonds or chopped walnuts or chopped pecans
  • 2 Tbsp honey
  • 1 Tbsp red wine vinegar or apple cider vinegar
  • 1 tsp dijon mustard or yellow mustard
  • 1/2 Tbsp fresh minced onion (not dried)
  • 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 Tbsp poppy seeds
  • 1/4 cup extra-virgin olive oil
  1. Mix all ingredients together, store in fridge. Serve chilled.

– Stacey


Holiday Recipe – Cranberry Sauce with Apples & Ginger


I am heading off to visit family for the holidays, so I probably won’t be posting here for next week or so.  But, I wanted to leave you with a recipe for  “Cranberry Sauce with Apples & Ginger”.  The recipe originally comes from Clean Eating Magazine.  It was in their 2009 Fall edition, I believe. 

I have made it the last two Thanksgivings and it is great and a perfect “real food” alternative to the canned cranberry sauce stuff which typicallly is full of High Fructose Corn Syrup (HFCS).  The recipe makes two cups which is a lot since the flavor is intense.  So, if you don’t have a large family to feed, you might want to cut the recipe in half, although I am sure it would freeze well.

For Thanksgiving, my menu plans are:

  • Roast Turkey Breast
  • Dressing (made from homemade cornbread and storebought 100% whole wheat bread)
  • Homemade Gravy
  • Cranberry Sauce with Apples & Ginger
  • Green Bean Casserole (made using organic canned green beans and the Cream of Mushroom soup from Pacific Natural Foods)
  • Waldorf Salad (apples, celery, raisins, chopped pecans, unsweetened coconut and a little mayo/yogurt dressing)
  • Oven-Roasted Sweet Potatoes with maple syrup & cinnamon
  • Spiced Pumpkin Mousse

If I decide to go a bit crazy, I might add some sautéed Brussel sprouts, but they are not at all a traditional part of our Thanksgiving; just trying to add some more non-starchy vegetables to the meal.  Anyway, here is the recipe.

– Stacey

Cranberry Sauce with Apples & Ginger
from Clean Eating Magazine
Serves: 8-16, Makes: 2 cups

  • 12 oz cranberries, fresh or frozen and defrosted
  • 1 apple, cored and finely chopped into 1/4-inch pieces
  • 1/2 cup honey
  • 1/2 cup water
  • 1.5 tbsp fresh ginger, finely minced
  • Zest and juice of 1/2 lemon
  • 1/8 tsp sea salt
  1. Add all ingredients to a large saucepan and bring to a boil over medium-high heat.
  2. Reduce heat to medium-low and cook for 8 to 10 minutes, or until cranberries break down, apples soften and mixture thickens (sauce will continue to thicken slightly as it chills). Stir often to prevent sticking on bottom of pan.
  3. Transfer to a serving dish or storage container, cover and chill for at least 3 hours.

Apple Dutch Baby – An Eggy Baked Pancake-like Thing

I reached the age of 40 never having heard of a “Dutch Baby”.  The first time I heard about it was watching Melissa D’Arabian make a Vanilla Dutch Baby on her “Ten Dollar Dinners” show.  I tried that recipe and liked it, but then I went looking for a healthier version with less flour, but the whole wheat kind and more eggs for protein. 

I found this recipe at Nourished Kitchen which is one she developed based on the one in the Nourishing Traditions book by Sally Fallon.

So, I hope I gave everyone credit and here is the version I make.  It does take about 45-50 minutes total to prepare, so not a quick breakfast, but I got up a bit early today and since most of the time it is just baking on its own in the oven, I used that time to pack the girls’ lunches.  But usually, this is a Saturday brunch dish for us.

Apple Dutch Baby
Yields 6 to 8 servings

  • 2 Tbsp butter, peanut oil, or coconut oil
  • 3 medium apples, cored and finely diced to about 1/4″ (if organic, leave the skins on)
  • 6 eggs (organic is good and pastured is better)
  • 1/2 cup milk
  • 1/2 cup whole wheat pastry flour (if you use regular whole wheat it will tasted fine, just not puff very much)
  • 1/4 cup unrefined cane sugar, such as Demerara or Sucanat
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 1/4 tsp natural lemon extract, optional (or you could use some lemon zest instead)

Preheat oven to 425 degrees F. Melt butter or place oil in a cast iron skillet over a moderate heat, and toss in chopped apples. Gently fry the apples until they are tender.  Meanwhile, put eggs and milk together in your blender container and blend until smooth and fluffy.  To the egg mixture, add flour, sugar, cinnamon, cloves, salt and lemon. Blend again until smooth; it will be very liquidy. Remove the skillet from the heat, pour the batter over the cooked apples and bake in an oven at 425 degrees F for 35 to 40 minutes until puffed and golden. Serve the Dutch Baby cut in wedges immediately.  I somtimes top with a bit of real whipped cream.

Note: You can do this without using an oven-safe skillet such as cast iron, but then you would have to transfer the cooked apples to an oven safe pan before adding the batter.  Using the cast iron skillet saves on clean-up.

The girls all love this dish.  Emma and Leah both had an extra piece.  It is a bit of a treat and the nutrional information is here given here assuming 8 servings.  If you are thinking of serving it with anything sweet such as maple syrup or honey, then do reduce the amount of sugar in the recipe.

– Stacey

Creole Pork Loin & Pan-Fried Cinnamon Apples

Creole Pork Loin with Fried Cinnamon ApplesI bought a pork loin and was looking for something fast and easy (but still tasty) to make with it for dinner.  I had also recently bought some Emeril’s Essence Creole Seasoning.  You can find a recipe for it here if you want to make it yourself instead of buying it.  I will probably make my own in the future, but just bought this on a whim when I saw it in the spice section.

I also had some apples that I needed to use and apples go with pork, right?  We filled out the meal with a side of steamed cauliflower, broccoli, and baby-cut carrots.

So, this is what I made…


Creole Pork Loin

  • Pork loin (mine was 1.4 lbs)

    Creole Pork Loin searing in skillet

    Creole Pork Loin searing in skillet

  • 1-2 Tbsp coconut oil (or whatever oil you prefer)
  • Emeril’s Essence (recipe for making your own)
  • 1 Tbsp liquid for deglazing pan (wine, water, gin, broth, orange juice, apple juice, etc.)
  • 2 Tbsp of heavy cream or half/half

Preheat oven to 375 degrees F.  Trim the pork loin of any excess fat and silver skin.  Sprinkle pork loin with spice mixture and press it on.  Heat oil in a cast iron skillet or other oven safe pan.   Sear pork loin on all sides in skillet on stove top. Put skillet in oven and bake for 10-20 minutes depending on the thickness of your pork loin.  What I can find online indicates that the internal temperature of the pork should be 150°F to 155°F when it is done.

Remove from oven, take pork out of pan and place on plate to rest.  Place skillet back on the stove top over medium heat and use your preferred liquid to deglaze pan.  Then, add cream and let sauce thicken slightly while you stir.  After pork has rested for 10 minutes, slice it and serve with the cream sauce on the side or on top.  It doesn’t make a LOT of sauce, but the flavor is very intense, so you don’t need much.

Pan-Fried Cinnamon Apples

  • 4 small apples, quartered, cored, and sliced

    Cinnamon Apples in pan

    Cinnamon Apples in pan

  • 1 Tbsp butter
  • 1/4 tsp cinnamon
  • 1 tsp honey

Prepare apples.  Melt butter in a frying pan and then sauté the apples in the butter until they start to soften.  Sprinkle on cinnamon and honey.  Continue to cook until soft, but nor mushy.  Serve warm.

There was no pork or apples leftovers…both were loved by all the kids.  They did eat their veggie too.  🙂

– Stacey

Creole Pork Loin, Pan-Fried Cinnamon Apples and Veggie Blend

Creole Pork Loin, Pan-Fried Cinnamon Apples and Veggie Blend

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