Apple Cinnamon Breakfast Bread

 I love fall and I love apples. Now that it’s September, we’re officially moving into some of my favorite months. I loved September/October on the east coast because you really can’t beat the crisp air, fall foliage, and enjoying some apple cider by the fire after an afternoon hike. On the west coast, fall is also pretty amazing because the sky is clear, the air is warm, and we’re outside on trails or at the beaches most days. So wherever you are, I hope you’re getting excited about the season ahead! And to help get you there, here is my Apple Cinnamon Breakfast Bread! We have gotten into a routine where we have some sort of breakfast bread most mornings to accompany our smoothies or oatmeal and this is my latest obsession!

Ingredients:

• 2 cups almond flour

• 1 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1/2 teaspoon all spice

• 1/4 teaspoon nutmeg

• 3 eggs

• 1/2 cup greek yogurt

• 1/4 cup coconut oil, melted and cooled

• 1/4 cup maple syrup

• 1 apple, peeled and diced

• 1/4 cup chopped walnuts (optional)

Directions:

• Preheat the oven to 350 degrees F

• In a mixing bowl, combine the eggs, coconut oil, greek yogurt, and maple syrup

• In another mixing bowl, combine the almond flour, baking soda, salt, all spice, cinnamon, and nutmeg

• Mix the wet and dry ingredients together. Fold in apples and walnuts (if using). 

• Bake for 40 minutes.

Serving ideas:

• Top with peanut or almond butter and a sprinkle of cinnamon

• Spread with butter or coconut oil and a sprinkle or cinnamon

Brussels Sprouts, Radicchio, and Apple Salad

Here’s another brussels sprouts recipe for you this week! It’s a light, colorful, and fresh winter salad that has great flavor and crunch. Plus, it provides you with many vitamins and minerals to keep your immune system healthy this winter!

Ingredients:

(serves 4)

• 5-6 cups of shredded brussels sprouts

• 1 head of radicchio, sliced into thin ribbons

• 1 honeycrisp apple, thinly sliced into matchsticks

• ¾ cup hazelnuts or walnuts, toasted and roughly chopped

• 1 tbsp olive oil

• Salt to taste

For the dressing

• ¼ cup olive oil

• Juice from 1 ½ lemons

• Salt and pepper to taste

Directions

• Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the brussels sprouts and a pinch of salt and cook for about 5 minutes or until tender, stirring often.

• Remove brussels sprouts from the heat and let cool.

• Meanwhile, whisk together lemon zest, lemon juice, and salt and pepper.

• Add radicchio, cooled brussels sprouts, apples slices, and walnuts/hazelnuts to a serving bowl. Add the dressing and toss to coat. Optional: top with goat cheese or garnish with pomegranate seeds.

Pork Chops over Roasted Apples, Sweet Potatoes, and Brussel Sprouts

I made this the other night as the wind was picking up and the temperature was dropping. It is the perfect fall dinner recipe as it features so many delicious seasonal ingredients. It’s comforting, hearty, and incredibly flavorful. Apple sauce is frequently paired with pork chops, and in this recipe, the sweetness from the roasted apples balance out the savory flavors from the meat and other vegetables. You can swap the veggies around, like substitute butternut squash for sweet potatoes and add in some red onion wedges. Enjoy!

Make sure to generously salt the pork chops while bringing them to room temperature

Ingredients

(serves 2) 

For the Pork:

• 2 bone in pork chops

• 2 tablespoons avocado oil

• Salt and fresh ground black pepper

• 3 cloves of garlic, minced

• 1 rosemary sprig

• ½ cup chicken or vegetable broth

For the Roast Veggies:

The seared pork chops

• 1 large sweet potato, cut into ¾ in. cubes

• 1 ½ cups of Brussel sprouts, quartered

• 2 medium sized apples, cut into ¾ in. cubes

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh rosemary, chopped

• 2 tbsp avocado oil

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees

• Pat pork dry with paper towels and then season generously with salt. Let come to room temperature. Just before cooking, pat dry with a paper towel.

• In a large mixing bowl, combine sweet potatoes, Brussel sprouts, apples, rosemary, thyme, avocado oil, salt and pepper. Spread veggies on a large baking sheet and roast for about 50 minutes or until browned and crisp. 

• While veggies roast, heat the avocado oil in a large cast-iron skillet over medium high heat. Once very hot, add the pork and sear on both sides (about 2-3 minutes a side). 

• Transfer pork to the oven and roast for 7-10 minutes or until an internal thermometer reads between 145 and 150 degrees F.

• Remove pork from skillet and let rest for about 10 minutes

• Place the skillet (with pork juices) over medium heat, add broth, garlic and rosemary sprig until reduced by half, about 5 minutes.

• Slice the pork, and serve over roasted vegetables. Spoon sauce on top. 

Before roasting….

After roasting…

Apple Cinnamon Oatmeal Bowl

This breakfast dish is so cozy and comforting. It’s absolutely perfect for that crisp fall morning, where you’re craving something that’s warming. This oatmeal tastes delicious and it’s full of healthy fats and protein with the coconut oil, flaxseed or chia seed, and almond butter to help keep your blood sugar levels balanced and your energy up all day!

Ingredients

(serves 1)

• ½ cup rolled oats

• ½  cup water

• ½  cup unsweetened almond milk

• 1 tbsp chia seeds or ground flaxseed

• 2 tsp coconut oil

• ½ tsp cinnamon

• 1 organic, crisp apple, diced

• 1 tbsp almond butter

Directions:

• Heat coconut oil in a medium sized saucepan over medium heat.

• Add in the ¾ of the apples and sauté for about 3-4 minutes. Stir in the cinnamon.

• Add in oats, water, almond milk, chia seeds or ground flaxseed, and a pinch of salt. Stir and bring to a boil. Then reduce to a simmer and let cook for 5-10 minutes, stirring every so often until oats are cooked and have absorbed most of the liquid.

• Remove oatmeal from heat and ladle into a bowl.

• Top with 1 tbsp almond butter, the remaining apple pieces, a sprinkle of cinnamon and a drizzle of honey or maple syrup for added sweetness (optional)

Note: This recipe is easy to double, triple, or quadruple. Plan ahead and make some for the week to store in the fridge and then reheat for easy breakfasts!

Health Benefits of Apples:

• Apples contain pectin, a type of fiber that acts like a probiotic, which helps promote good bacteria living in our large intestine.

• They are a high fiber food, which helps with digestion and regulating bowel movements

• Apples are a great source of vitamin C, which fights free radical damage and boosts immune health

• Apples are one of the best natural sources of boron, a mineral that is important for building strong bones, muscle mass and for brain function

Sources and Additional Reading:

• https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-apple.html

• https://draxe.com/nutrition/apple-nutrition/

• https://www.medicaldaily.com/5-health-benefits-eating-apples-427297

Butternut Squash Fall Harvest Salad

While I love all types of squash, butternut squash is probably my favorite. There is something indescribably satisfying about the sweet and nutty flavor that feels so autumnal. Having some roasted butternut squash soup while sitting outside on a crisp fall afternoon admiring the fall foliage sounds like paradise to me :)

I enjoy butternut squash in all forms, whether it’s in a soup, simply roasted on its own, or part of a delicious salad such as my Fall Harvest Salad, pictured here. To be honest, the photo does not do it justice. This is one of my favorite recipes I’ve created - I want to make it again and again! Every bite is bursting with complexity of flavor and texture, with the sweet and nutty butternut squash, tart apples, creamy avocado, and crispy pumpkin seeds. The tangy dressing (and goat cheese if using) is the perfect binding ingredient, elevating the flavor profiles of each component to this salad. It’s hearty, filling, and full of health-boosting nutrients. This is sure to be a crowd pleaser!

Ingredients:

(Serves 4)

Served here with roast chicken

• 1 medium butternut squash, peeled and cut into 3/4" cubes 

• 1 large bunch of Tuscan kale, stemmed and leaves chopped

• 2 cups arugula (about 1 large handful)

• 1 apple, diced

• 1 avocado, diced

• ¼ cup raw pumpkin seeds

• 2 tbsp avocado oil

• ¼ cup goat cheese (optional) 

For the vinaigrette:

• 3 tbsp fresh lemon juice 

• 1 tbsp apple cider vinegar

• 3 tbsp olive oil

• 2 tsp Dijon mustard

• 2 cloves garlic, smashed and peeled

• Salt and pepper to taste

Directions:

• Preheat oven to 425°F. 

• On a baking sheet, toss squash with 1-2 tbsp avocado (or olive) oil, salt and pepper

• Roast for 45 minutes, tossing once midway.

• While squash is cooking, place pumpkin seeds on a small baking sheet and roast in oven for about 5 minutes, or until golden brown. Remove from oven and let cool.

• Make dressing by combining garlic, Dijon mustard, apple cider vinegar, olive oil, lemon juice, ¼ tsp salt and ¼ tsp pepper in a jar. Shake to stir. Remove garlic cloves just before using.

• In a large serving bowl, combine kale with ½ of the dressing. Massage kale with dressing for about 2 minutes or until kale starts to soften. Taste and add more dressing if needed. 

• Once squash is cooled, add ¾ of it to the bowl, along with the apples, avocado, and arugula and mix all together. Add a little more dressing if needed. Top with pumpkin seeds and goat cheese (if using) and serve!

Tip #1: Double the salad dressing so you have it for the week!

Tip #2: With any extra butternut squash and pumpkin seeds, add them to a brown rice or quinoa bowl for lunch or dinner the next day!

Health Benefits of Butternut Squash:

• One cup of butternut squash has over 400 percent of your Daily Value (DV) of Vitamin A, which benefits healthy eyesight and a healthy immune system

• One cup of it contains about half of your daily dose of vitamin C, which supports our immune system and promotes healthier skin

• Butternut squash promotes bone health with the high potassium and manganese content 

• It contains significant amounts of vitamin B6, which is essential for the proper functioning of our nervous and immune systems. 

Sources and additional reading:

• https://www.organicauthority.com/health/8-incredible-nutrition-and-health-benefits-of-butternut-squash

• https://draxe.com/nutrition/butternut-squash-nutrition/

• http://www.wholeliving.com/134734/power-foods-butternut-squash