Easy Apple Crisp: Paleo & Gluten Free

Apple Crisp: an American classic. 

Who doesn't love hot baked apples with a sweet and crunchy topping? Or the aroma of baking apples and cinnamon floating through the kitchen? How about fudge? Do you like fudge? 

Most traditional Crisp recipes contain wheat flours and refined sugars, but this is an easy ten minute prep Apple Crisp that is Paleo and Gluten Free... and it's just in time for Thanksgiving! 

We're all going to be indulging in some of our favorites dishes at the dinner table, so why feel any guilt going in for a serving of a time-honored dessert? 

PREP: 10 MIN

COOK: 35 MIN
TOTAL: 45 MIN

INGREDIENTS:

5 red fuji apples (or any of your preference), cored and cut into bite sized pieces
1 cup ground almond meal
1/4 cup unsweetened almond milk 
4-5 tablespoons crushed nuts
3 tablespoons ground cinnamon, or more to taste
3 tablespoons coconut oil
1 cup unsalted nut butter
1/4 cup dark chocolate squares (80% or more)
pinch of sea salt

DIRECTIONS:

Apple Crisp:
Preheat oven to 400F
In a large bowl combine apple bites, coconut oil, cinnamon, almond meal, almond milk, crushed nuts and pinch of salt
Pour mixture into greased baking dish and bake for 35 MIN 
Fudge Topping: 
In a small microwave safe bowl, combine nut butter and dark chocolate squares. Melt on High for 2-3 minutes, stirring every minute. Add topping to each serving of apple crisp

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Roasted Cauliflower Bites: the Perfect Side Dish!

Cauliflower Bites (aka Bang Bang Cauliflower) are my favorite go-to side dish. 

You can even stick a few toothpicks in them and serve as an appetizer. 

Whichever you choose, you and your guests won't be disappointed. 

Roasted here with green bean 'fries'

Cauliflower is full of health benefits that may surprise you. For instance, it's packed with vitamins B1, B2, B3, B5, B6, B9, beta-carotene, and vitamin C. All of which are essential for the body's overall health and boosted immune system. It's so rich in anti-oxidants and anti-inflammatory compounds that it helps keep arteries free of plaque build up. 

Looking to lose some weight? Try cauliflower! It's really low in calories, carbs and sugar, but is high in volume and filling fiber. Just one cup of cauliflower contains a bit over 3 grams of dietary fiber, which helps clean your digestive system and get rid of unnecessary substances (like pesky water weight). 

People that don't like cauliflower may change their minds after this recipe; and with only a ten-minute prep, why not give it a try?


PREP: 10 MIN
COOK: 30 MIN
TOTAL: 40 MIN

INGREDIENTS:

1 head of cauliflower, cut into bite sized florets
1 1/2 cups ground almond meal
2 eggs, whisked
1 tablespoon red pepper flakes, or more to taste
1 tablespoon paprika, or more to taste
1 tablespoon garlic powder, or more to taste
1 teaspoon fresh parsley, or more to taste

DIRECTIONS:

Preheat oven to 425F
Dip florets into whisked eggs and roll in almond meal until fully coated
Place on baking sheet lined with parchment paper
Season with herbs and spices
Bake for 30 MIN or until coating is dark golden brown and crunchy 

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Crock-Pot Butternut Squash Soup

I love the changing of the seasons, especially the transition into fall. There is just something special about the leaves turning vibrant colors, the crisper air, and the abundance of butternut squash! One of my favorite warming dishes is this broth-based soup. 

Eating seasonally not only has grounding health benefits, but it's easy on the wallet. When crops are in season, you'll find savings by purchasing what's growing now (basic law of supply and demand). 

To find out what’s harvested seasonally in your area, go to www.localharvest.org to find farmers’ markets near you and seasonal produce guides.

This crock-pot butternut soup is rich, creamy, and full of delicious flavor. It's also naturally vegan and gluten-free (great for serving crowds).


PREP: 15 MINS 
COOK: 4 HOURS 
TOTAL: 4 HOURS 15 MINS

INGREDIENTS:

2 cups vegetarian broth, low sodium
2 tbsp minced garlic
1 carrot, peeled and diced
1 green apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded and diced
1 sprig fresh sage
1 white onion, diced
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon freshly-ground black pepper, or more to taste

1/8 teaspoon cayenne, or more to taste 

pinch of ground cinnamon and nutmeg

1 cup unsweetened almond milk

(optional garnishes: crushed raw pecans, unsalted pumpkin seeds, local mozzarella)

DIRECTIONS:

Add vegetarian broth, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.
Cook for 7-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the almond milk.
Use a hand blender to puree the soup until smooth.   Taste and season with additional salt, pepper and cayenne if needed.
Serve warm, with optional garnishes if desired.


If you try this recipe, take a photo and tag #EatDrinkAndBeFit to show off your skills!