Crockpot Applesauce

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Hey, have you missed me? I’ve been trying to get the motivation to write a post, even thought it really doesn’t take that much time at all.  Sometimes when I  have a million other little things to do, I put things off even the things I enjoy doing.  Since I graduated in July, I have been busy wedding planning, job searching and taking care of some sick family members in Indiana, so needless to say I’ve been busy.

I’m posting this recipe for multiple reasons.  One, its super easy, two its healthy, and three it’s so easy I can’t believe I’ve never made it before!

I love anything that I can throw in a crockpot while I do other things.  Bonus: it smells amazing!

Here is what you need:

  • 6-8 Apples, diced (with or without skins)
  • 1/2 cup water
  • 1 tsp. cinnamon

Add all ingredients to the crockpot and cook on high for 2 hours or low for 4 hours.  I chose to leave the skins on my apples for fiber, but if you do this I would recommend blending it in small portions in a blender.  If not, and especially if you like it chunky like I do I would just use a hand masher.  I did this and while it was good, the skins were a little much.

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I got the original recipe from The Healthy Maven Blog and tweaked it a bit to fit my preferences and crockpot size.  Homemade applesauce is tastier than store bought and so cheap and easy to make, it would be a great healthy snack for kids.  I love it because its a sweet snack with no added sugar.

Enjoy!

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Chocolate Peppermint Marshmallows

  
Happy Holidays everyone! I have two parts to this post. First of all I would like to announce that Ben and I are engaged! So actually we have been since the first of November but I was waiting to make it official until we told all of our family and friends in person. Also I didn’t have my ting yet, but anyway yes, this is my good news!    
Now on to the absolute easiest Christmas treat recipe you’ll ever find. For these easy chocolate peppermint marshmallows you will need:

  • Dark chocolate or semi sweet chips
  • Crushed up peppermints or candy canes
  • Large marshmallows (I used my favorite vegan brand Dandies

Just melt your chocolate chips in a double boiler or the microwave. (30 seconds at a time) Then dip half of each  marshmallow in the melted chocolate. Next press the chocolate top down into a bowl of crushed mints and put on wax paper to dry. It’s that easy! 

  

Lemon Mulberry Chia Pudding

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I’m ashamed to say that even though I’ve been putting chia seeds in my morning smoothies and in my tea and occasionally in Greek yogurt, I haven’t tried to make chia pudding until now.  Chia Seeds are packed with nutrients and aid in digestion so they are understandably one of the current health food crazes, but they can also be made into a delicious and healthy dessert.  When they get wet they get a gelatinous membrane around them that thickens whatever they are in.

I didn’t realize how easy it was or how many different variations you can make.  I found this version from The Healthy Maven.  That version was for lemon raspberry chia pudding but I had mulberries instead of raspberries so I improvised and it was still delicious.

The ingredients are:

  • 2 cups coconut milk (or almond milk)
  • 4 1/2 tbsp. chia seeds
  • 1/2 tsp. vanilla extract
  • The juice and zest of 1/2 a lemon
  • 1 cup Mulberries, raspberries or well any type of berries
  • 1 tbsp. honey or agave

Combine all the ingredients into a large container or jar, stir it up, and refrigerate over night.

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It will be very runny at first but it’ll thicken up, I promise!  Eat it plain or with more fruit and/or granola.  You can add anything and I cant wait to try some more versions.  I think pomegranate seeds would be good, or maybe strawberry kiwi.  Let me know what you come up with!

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Carrot Cookies 

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I actually found this recipe in the little booklet that came with my ninja blender.  It looked good (and easy) so I thought I’d give it a try.  It looked good and has carrots so its sorta healthy right?

It was super easy and fast to make since I just added all the ingredients and blended them.  You definitely don’t need a blender to make these though.

The ingredients are:

  • 3/4 cup sugar
  • 2 eggs of flax eggs
  • 2 cups flour
  • 1 cup grated carrots
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. coconut oil

The last two ingredients I added to the recipe.  Just combine everything and drop teaspoon sized amounts onto a greased cookie sheet.  Bake at 350 degrees Fahrenheit for 8-12 minutes and that’s it!  It was supposed to make 36 but I got about 28.  (I made some a little bigger)
        IMG_6763DSC_0352DSC_0353These are nice because they aren’t too sweet, although I think they would be good with honey drizzled on them.  I was going to take some to work but Ben likes them so much he didn’t what me to!  I’ll have to make more. 😉  Anyway, enjoy!

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Roasted Beet Hummus 


I’ve been super excited all week because we bought a Ninja blender/processor last weekend. It even mixes dough so brace yourselves for the food posts! It’s kind of funny the things I get excited about now that I’m an adult but whatever now I can make more of my own food. It’ll be cheaper (maybe) and healthier!

The first recipe I tried out was for this beet hummus. Now if you don’t like beets this probably won’t be for you, but if your like me and love them then I’ve this a try. It’s fast and easy!

Ingredients:

  • I can of chickpeas (hominy)
  • Cooked baby beets about 4
  • 1 juiced lemon
  • 2 or 3 tbsp. tahini
  • 2 tbsp. olive oil
  • Pinch of salt
  • 1 tsp. paprika
  • 2 cloves minced garlic (I used the squeezable kind)

Someone got into the pita chips before the hummus was made…spoiler, it was me!

Now you don’t have to have a fancy pants blender for this, just a regular blender or food processor will do if it’s big enough. Just combine all ingredients and blend till smooth. Now mine was still a little chunky which is fine, but if you want it perfectly smooth you might want to blend the chickpeas before adding the rest of the ingredients.  It only takes a few minutes and is delicious!

Sometimes I buy beet hummus from While foods but now I can make my own and it makes a ton!  Also I can control what’s inside so I don’t have to worry about any preservatives or chemicals.  The original recipie that I looked at was from The Year in Food. 

Enjoy!

Homeade Butter and Honey Butter

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I had a super busy weekend and was able to get lots of work done, and still made this butter!  It’s super simple and I can’t believe it has taken me this long to realize how easy butter is to make.  It’s just one ingredient, heavy whipping cream and you can either shake it in a jar for a long time or use a food processor.

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I used the later and it took about 5 minutes on high.  I also added some salt to mine for taste.  You will be able to tell when it’s done because there will be no more liquid and you can use a rubber spatula to scrape it out.  I put it in a bowl and folded in some honey to make honey butter because, well honey butter!  I also want to try to make some mulberry butter this summer after my mulberry trees have berries.  The possibilities are endless, enjoy! Let me know how it turns out.

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Avacado Egg Salad

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This has been one of my go to recipes for a few years now.  Even if you don’t like egg salad, don’t knock this one until you try it.  The avocados and spices give it a whole new flavor, and it’s much healthier than regular egg salad.  I got the original recipe from a blog on pinterest called {Never} Homemaker, but as I tend to do I changed some thinks around to my liking and to make it my own.  So you can read the original and mine and possibly even tweak it some more if you’d like! Ingredients:

  • 4 hard boiled eggs, sliced
  • 1 diced avacado
  • 1 teaspoon minced garlic
  • handful of chopped green onions
  • 3 tablespoons plain Greek yogurt
  • 1 pinch of salt
  • 1/8 teaspoon paprika
  • 1/2 teaspoon curry powder

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Combine all of the ingredients in a mixing bowl and stir everything up. I like to eat mine on a tortilla with some fresh kale, but Ben likes his on bread.  Try it however you like, I’ve also just ate it before. 😉

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