Gluten Free Apple Crisp

apple crisp

I have been asked what recipe I used for the Gluten free Apple crisp.  Here it is! Enjoy! (side note… if I can make this, anyone can make this)

For the filling:
6 medium apples, peeled, cored, and diced
1 teaspoon cinnamon
2 tablespoons honey
1 teaspoon lemon juice

For the topping:
1/2 cup almond flour
1/2 cup gluten-free whole oats
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup honey
3 tablespoons unsalted butter

What to Do:

Preheat oven to 375 degrees F.
In a medium bowl, combine the apples, 1 teaspoon cinnamon, 2 tablespoons honey, and lemon juice. Stir together until apples are coated evenly.
In a separate bowl, whisk together the almond flour, oats, salt, remaining cinnamon, and pecans.
Use a fork or your fingers (it’s messy, but effective) to mix in the remaining honey and butter, until the topping has a crumbly consistency.
Arrange the apples into a 9-inch pie dish or baking dish. Cover with the crumble topping.
Bake for 30 to 35 minutes, or until the top is golden brown. Remove from the oven and cool for 5 to 10 minutes.
Apple crisp is best served immediately, when it’s warm. It can also be served at room temperature. Store, covered, in the refrigerator up to four days.

Homemade Granola

I am a creature of habit.  Ever since high school I have been known to have a few staple meals that I would always eat.

High school- cereal (capt’ crunch) for breakfast, Pop tart at 10:00am, PB & J with a yogurt at lunch, whatever my parents made for dinner.

College- cereal (frosted shredded wheat), Ham and Cheese for lunch, a few snacks, Ramon noddles for dinner

“Real world” Kristy- eggs with cheese, salad with chicken,  meat-veggie-rice

You get the idea.  I have never been a creative cook.  Heck, I don’t even think I’m a good cook when I follow a recipe.

But it’s always been a goal to BE A COOK. Also, I would really like to try new things. Before I lived in Chicago I had no idea that I like mushrooms on my pizza! 🙂 All those year I missed on!

Going into this I am thankful my husband will eat anything I make… as long as I don’t tell him what’s in it.

This recipe was pretty easy… and the pickiest person I know (my mother) even said she liked it.

homemade granola 2

Homemade granola
2 cups rolled oats
1/2 walnuts (chopped)
1/2 tsp cinnamon
1/2 flax seed (ground) I brought them like that
2 tsp REAL maple sugar
1/4 cup unsweetened coconut
2 tsp coconut oil (melted)

Cook at 350 for 20 mins. It made 7- 1/2 cups.
F- 3 C- 5 P- 1 per serving add to unsweetened almond milk or Greek yogurt and enjoy!

Turkey Chili

Ok! It is officially the OFF SEASON for most competitors! You are now a “normal” person just in time for the HOLIDAY SEASON… Just in time for the holiday season… and the it’s FREAKIN COLD season!

If you are as blessed with the freezing weather as we are in Maine…  it’s time to stay in and well… eat.  BUT because everyone reading this is or will be working towards being Healthy and Happy I thought it was a perfect time to give you my favorite “healthy” comfort foods.

Don’t worry, I am not Martha Stewart or Debbie Crocker so these recipes will be simple and easy!

Today’s Recipes Turkey Chili:

Photo: Healthy version on comfort food! Turkey chili!!! Even the big man liked it! 
1 lb turkey
2 cups Crushed tomatoes
16 oz of black beans 
16 oz of kidney beans
1 onion 
2 cups water
Season to your liking (I like a little kick to mine)

Don't forget to portion it out and you'll have yummy lunches all week!

1 lb turkey (Normally 85%- 94% fat free)
2 cans Crushed tomatoes (I get the Nature’s Place Organic brand for this and the beans)
16 oz of black beans (drain and rinse)
16 oz of kidney beans (drain and rinse)
1 onion
2 cups water
Season to your liking (I like a little kick to mine)

Cook the meat then add it all together in a pot. (told you simple)

Let everything cook together for 20-30 mins on low and enjoy. 

I like to add a tablespoon of Non Fat Greek Yogurt on top instead of sour cream.

Don’t forget to portion it out and you’ll have yummy lunches all week! I did 1.5 cups.

If you are someone that likes to track Macros I would recommend dividing the chili up into as equal  weight (ounces or grams) as you can, then split the macros up that way.  Know it won’t be exact but it will give you a good idea.

What are some of your favorite Healthy Comfort Foods?