There’s nothing better than a delicious low calorie snack to help you get started with those new year’s resolutions to eat healthy. My husband and I definitely went all out on delectable meals over the holidays so its time to get back into shape. We still love our tangy honey mustard Ruffles ultimate chips but these cinnamon infused apple crisps is sure holding us over for now. I followed this recipe and was very pleased with the results.
6 medium-large apples (I used my favourite, Ambrosia but you can use any variety)
2 tablespoons lemon juice
2 teaspoons cinnamon
2 tablespoons sugar
Preheat the oven to 225 degrees F
Slice the apples thinly, approximately 1/8 inch thick (if you have a mandolin, now is the time to use it). Place the apple slices into a large bowl and mix in the lemon juice to prevent the apple slices from browning. Spread the apple slices in a single layer on a parchment covered baking sheet. Try not to overlap them. You must cover your baking sheets with parchment or your apples will stick to the pan.
In a small bowl, whisk together the cinnamon and sugar. Sprinkle the cinnamon sugar mixture liberally over top of the slices. Bake in the oven for 1 1/2 to 2 hours. Every 30 minutes flip the apple slices over to ensure they bake evenly. You will know they are done when they are just at the point of browning. Allow the chips to cool completely on the baking sheet.
This is my husband’s favourite breakfast that I make! Little does he know it is SO easy to make and its SO much healthier than the ones at fast food joints. The secret to making perfect eggs for this recipe: using a MUFFIN TIN!
Cheese (I like to use sharp cheddar cheese but you can substitute whatever cheese you prefer)
Salt and Pepper
Oil (I like using grape seed oil but canola oil is fine too)
1) Grease the muffin tin with oil
2) Crack each egg into the muffin tin
3) Add a pinch of salt on each egg
4) Cook in the oven for 15 minutes at 350 degrees
5) Toast and butter your english muffins, place slices of cheese on one side, place the cooked egg on top and enjoy! =)
*Add chives, salt and pepper to your liking
Hope you enjoy this easy and satisfying breakfast to go! 😉
I LOVE avocados! So it makes total sense that I LOVE guacamole too. I used this simple recipe and bought some surfboard tortilla chips from Traders to go with it. The hubs and I love it as an afternoon snack or even when we’re enjoying a movie night in. It literally takes 10 minutes to make! Enjoy!
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped (I used 3 roma tomatoes instead)
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, chop the tomato, add to the guacamole and mix.