Happy Monday!   Why did I make applesauce based muffins?  Well, Saturday we were shopping and the kids were strolling down the aisle with us and all of a sudden I hear…. let’s buy applesauce , let’s buy applesauce.  I was like… ummm OK so I picked up the 6 individual servings of unsweetened applesauce and kept moving.  Later that night after supper, zesty junior asked for some apple sauce.  Immediately within seconds princess zesty asked for the same thing.

After a total of 30 seconds… all I hear was  – oh yuck.  I DON’T like this, I DON’T like this.  Oh dear…. why in the world did we buy it?  Oh I thought I would like it Dad – me too dad.  The muffin was born.

Now, I never seem to have super success with muffins either a:) because they are too boring and dry or b:) because I eat them all when they are baked.  Both somewhat of a problem.  I knew I could not throw this applesauce in the garbage so away I went.

Ingredients

• 1 Egg
• 1 Cup applesauce
• 2/3 Cup buttermilk
• 1/3 Cup packed brown sugar
• 1/4 Cup fancy molasses
• 2 Tbsp. vegetable oil
• 1 Tsp. vanilla
• 1 Cup natural wheat bran
• 3/4 Cup ground flax seed
• 2 Cups all-purpose flour
• 1 Tsp. baking soda
• 1 Tsp. cinnamon
• 1 Tsp. salt
• 1 Cup chopped apple

Preparation

1. Place oven rack in center of oven; turn on heat to 375°F (190°C). Brush each muffin cup lightly with oil or line with paper liner; set aside.
2. Break egg into large bowl. Measure applesauce, buttermilk, brown sugar, molasses, oil and vanilla into same bowl. Whisk together with egg until smooth.
3. Add bran, apple  and flax seed and with a wooden spoon, stir well. Set aside for 5 minutes for bran to soften and absorb some of the liquid.
4. Measure flour, baking soda, cinnamon and salt into separate large bowl. Move applesauce mixture over dry ingredients.  Stir together until combined and no streaks of flour remain.
5. Using ice cream scoop or large spoon, fill muffin cups to the top with batter. Bake for about 22-25 minutes or until golden and domed and tops feel firm to the touch.
6. Remove from oven to rack and let cool for 5 minutes. Lift muffins out of pans and let cool completely on rack.
7. ENJOY!

Zesty Tip: Muffins can be wrapped individually in plastic wrap, enclosed in an airtight container or large freezer bag and frozen for up to 2 weeks.

Alright, the verdict on the muffins were decent.  They were flavorful and moist but I think I may have mixed the batter too long as the outside of the muffins were kind of tough.  Does anyone know the real trick to making an amazing muffin?  Let me know because I do like to eat them.

Have a great Monday and I will be back on Wednesday.

Take care

zesty

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Middle of the week…. Whoooo Hooooo!  And believe it or not it is not raining here.  The amount of rain we have had here in the past 4 weeks is nuts.  I feel I have to buy a baler so I can get the grass cut.  I was out last night in between rain drops and took a walk around the house.  The grass/weeds were so tall they almost made me cry.  You know I am pretty tough so I held the tears back and forged ahead.

As we move onto the food, I thought I would share one more savory apple dish to continue on from my apple and rice dish from Monday.  This dish today is a cross between scalloped potatoes and a chicken potato casserole.  The only big difference is I add some apple slices to compliment the chicken.  The sweetness of the apple goes well with the chicken and because it is braised in cream sauce – it is SO good!

Ingredients

• 4-6 pieces of chicken ( legs, wings, thighs or breast )
• 2 Medium apples, peeled and sliced
• 1/2 Tsp. Nutmeg
• Cilantro for garnish
• 2 cloves of garlic, minced
• 1 Tbsp. Mustard
• 1 Tbsp. Brown sugar
• 6 medium potatoes, peeled and thinly sliced
• 4 Tbsp. butter
• 3 Tbsp.flour
• 1 Tsp. salt
• 1/4 Tsp. pepper
• 2 1/2 cups milk
• 1 small onion, finely chopped

Method

1. Preheat oven to 350ºF.
2. For the chicken, in a preheated pan begin to sear chicken on all sides and once golden brown, set aside.
3. In a bowl combine garlic,nutmeg, mustard and brown sugar and mix together to make a paste.
4. Smear the paste over the chicken and set aside.
5. For the potatoes, heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time.
6. Heat to boiling. Boil and stir 1 minute.
7. Arrange potatoes and apples in greased 3 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Add the chicken pieces through out the casserole dish as well.
8. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.
9. Cover and bake until potatoes are tender, about 60-70 minutes.
10. Let stand 5 to 10 minute before serving.
11. ENJOY!

Zesty Tip: Add 1/2 to 3/4 cup grated cheddar cheese to the sauce and mix to melt. Sprinkle bread crumbs on the top if the potato mixture before baking and bake as above. Easy au gratin potatoes!

So there you have it.  Comfort food at it’s simplest form but if you try this… I am sure you will be happy!  Nothing fancy, just serve in a big heaping plate and squat down on the couch and enjoy.

No squatting on the couch for me tonight.  I have been invited to attend the One Year Gala for the G! Magazine tonight.  How exciting, I know.  I will have to dust off the dress clothes and get a hair cut…

I will fill you in on how it went on Friday.

Take care

zesty

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Good morning!  I have a tendency to use the ingredients on hand and come up with some odd pairings, unique combination or just all out crazy dishes.  For this dish, I combined the fresh taste of mint and crunchy royal gala apples, green peas and some jasmine rice.  Interesting combination?  Tasty?  I would say yes to all of the above.

This would be a great side dish with roasted pork or even a blackened roasted chicken.  You could also serve this cold as a salad but I chose to eat it hot.

Ingredients

• 2 Cups Jasmine Rice
• 1 Cups frozen Peas
• 2 Apples,  cubed
• 2 Sprigs of fresh mint
• 1 Tbsp. Apple cider vinegar
• 1 Tbsp. Olive oil
• 1 Garlic clove, minced
• 1 Tsp. fresh ginger, minced
• Salt and pepper

Method

1. Cook the rice according directions an set aside.
2. In a large preheated skillet add the olive oil, garlic and ginger and begin to cook.  Toss in the apples, vinegar, and cook for a couple of minutes.  Toss in the peas and let cook through.
3. Season with salt and pepper
4. Add the mint at the last minute, stir in the rice and mix together.
5. Garnish with a touch more mint.
6. Enjoy!

Zesty Tip: You want the apples to still have a crunch so I started off with a hard apple versus a soft apple like MacIntosh.  I find the galas can hold up tot he heat and not break down.

I hope you have a great Monday.  The rain here is “raining on my parade” to say the least.  We have a lot of work to be done outside and nothing has started as of yet due to the weather.  I am trying to stay optimistic but if this continues I am sure to be cranky?

Do you find weather effects your mood? Let me know because I never used to think it had an impact on me but now I am second guessing.. ha!  I will talk to you on Wednesday.

Take care

zesty

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Help The Students Event: Day 16

By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com

Heading off to college? Pack some of my portable snacks to keep your tummy satisfied whether you’re in class, studying in the library or trying to find healthy fare in the dining halls…these healthy nibbles are sure to keep your taste buds happy and your belly trim…just in time for College Back-to-School Life.   And be sure to try my 2 tasty no-cook recipes below, which are healthy, tasty and can be made right in your dorm room!

Get Smart n’ Get Snackin’ For the College Back-to-School Lifestyle

Be Mindful of Why You are Eating.

Are you stressed? Thirsty? Not eating enough? Ask yourself these questions before you dig in.  Be sure to keep healthy snack options in your office for a quick go-to when you’re in need of a quick fix.  When eating your meals, plate it, sit down and savor your food…chew each bite and relax.  Plating your food and sitting down will give you visual of how much you have consumed. Many of my clients eat breakfast standing up, lunch at their desks and dinner in front of the television, this will not only disrupt your digestion, but leaves you unsatisfied and yearning for more!

Portion Control

Know your weaknesses and your triggers.  If you’re known to eat a box of cereal or cookies in one sitting-reach for your Ziploc bags as soon as you purchase these foods and make yourself portion controlled snacks.  This way, when you are in the mood for cereal or cookies, you can easily reach for one bag, sit down, put it on a plate or in a bowl and enjoy your snack without mindlessly over-doing it.

Don’t Skip Meals

We all know the most important meal of the day is a hearty breakfast.  Be sure to follow up with a mid-morning snack, a filling lunch, an afternoon nibble and a nutritious dinner.  Do not skip meals; this will only set you up for failure.  Keep your blood sugar steady and your body and brain fueled by eating a 3 balanced meals with 2 snacks each day.  This may not work for everyone, many of my clients prefer to have 3 meals and a dessert or they have learned that eating mini-meals throughout the day works for them.  Whatever works for you is what you should stick to-we’re all different people with different needs, therefore the is no cookie cutter way of how many meals and snacks you should be eating each day.  Just be sure that you feel energized and satisfied; if you are hungry, reach for a smart, healthy option.

Decipher Between Snacks and Treats

Those ’100 calorie’ packs that you see in the food store are not snacks–they’re treats! Take a looksy at the nutrition facts and ingredients- you’ll be surprised by the amount of sugar and additives in each little pouch.  Instead of reaching for processed treats, opt for a more nutritious whole food option such as a whole grain cracker with cheese, a small Greek yogurt with apple slices or a banana with nut butter.

Don’t Wait Until Your Tummy is Rumblin’

I encourage my clients to eat every 3 to 5 hours.  If you let yourself go any longer, you can damage your day and set yourself up for an overeating fest.

Reach for Lean Protein, Good Fats, Fruits and Veggies

When you eat a snack of protein, healthy fat and produce you can achieve a satisfied feeling rather than reaching for a sugar-laden treat.  Try pairing nut butter atop celery, a few slices of cheese with an apple or a handful of pistachios and grapes.

Cook in Bulk for Easy Prep

Purchase store bought rotisserie chicken and you can easily toss it into your morning omelet, afternoon chicken salad sandwich and evening pasta dish.  On a Sunday evening, try to cook up a batch of inexpensive pantry staples such as potatoes, rice, pasta and beans.  Store leftovers in the fridge for the week in Tupperware containers, therefore when you are ready to eat, you can simply reach for these precooked foods and whip up a nutritious snack meal in no time.

Have Fun, Get Creative

Eating should not be a chore; take a look at my On-the-go-Snacks and More Snacks for healthy ideas between meals.  Don’t be afraid to try new things, instead of a peanut butter and jelly white bread sandwich, opt for a whole grain bread with all natural nut butter and jelly without added sugars.

Amie’s College-Friendly Recipes

Coconut Tempeh Bites

Ingredients

• 1/3 block tempeh
• 1/3 cup shredded coconut
• 2 tablespoons honey
• 1 tablespoon cinnamon
• Pinch of sea salt
• Pinch of chili powder

Directions

1. Preheat oven to 375° F or if in dorm room, you can easily use your microwave.
2. Slice tempeh into 1 inch sided cubes
3. In a small bowl, combine coconut, agave nectar, cinnamon, sea salt and chili powder; mix to combine.
4. Drench each ‘cube’ of tempeh into the coconut mixture to ensure complete coating.
5. If using the microwave, place tempeh onto a microwave safe plate; cook on HIGH for 5-6 minutes or until desired texture.  If using an oven, place on a baking sheet; bake for 20-24 minutes or until tempeh bites start to brown.

No-Bake Honey Oat Bars

Ingredients

• 1 cup Oats
• 4 Tbsp. Honey
• 1/2 cup Dried Cherries
• A dash of Cinnamon
• 2 Tbsp. Ground Flax Seeds
• 1/4 cup Slivered Almonds
• 2 Tbsp. Cashew Butter (or any nut butter of choice)
• Zest of 1 Orange

Directions

1. Combine all above ingredients and mix well until it forms a sticky, firm consistency
2. Mold mixture in a baking dish
3. Refrigerate for 2 hours
4. Cut into bar- like shapes and enjoy!

Zesty Tip: To store these bars, simply wrap each bar individually in plastic wrap and store in the fridge.  These will keep in the refrigerator for about 1 week.  For longer storage, you can freeze these bars for up to 3 months.

Amie, thanks for a very informative post to say the least.  Even though I am not in school anymore I can definitely learn from these tips and advice.  One thing I try to avoid is being hungry ( I think I have that tip ironed out).  Have a super Wednesday and we will talk tomorrow with another fun filled post “HELP THE STUDENTS” style.

Take care

zesty

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Happy Wednesday!  Ever just feel that there is one food that is so versatile for any meal?  I think for me it has to be the banana.  Whether it is breakfast, lunch , dinner or dessert - the banana can make you happy.  High in potassium and fiber (9 grams for one), bananas are a no-brainer when it comes to eating your five a day quotient of fruits and veggies.

I was contacted by the folks at Endless Simmer and was asked if I would mind if they featured zesty in a post titled “100 things to do with a banana”.  Of course I said yes and always more than honored when fellow bloggers choose to feature my recipes and posts.  The one that was chosen is my use of banana on the super star toast.  Here is a snap shot of the toast if you never saw it before.

Below are a few more banana recipes that I have feature in the past on zesty.

Peanut Butter and Banana Chocolate Chip Cookies

Chocolate Monkey

Super Star Toast II

Banana Walnut Bread

Triple Decker Peanut Butter Sandwich

There you have a quick summary on the fabulous food called “BANANA“.  Tell me what your favorite ingredient is for anytime throughout the day and feel free to plug your blog if you have one and link to the recipe in the comments.

Have an amazing mid week Wednesday!  It is going to be sunny here… finally.

Take care

zesty

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Happy Monday! What a weekend we had…  to say it was a busy weekend would be an understatement but it was so much fun.  Saturday started with a visit to the house, three truck loads of junk to the dump, checking out the temporary driveway (woo hoo!), followed by a “PEI Spud Run for children”.  We entered both turkeys (our kids) as part of the Marathon Weekend.  It was a good time despite the weather which was very cold and rainy.

On to the Food

Earlier in the week we finally made it to the apple orchard.  It was a a great time where the kids loved it and the weather was very nice.  We came home with a big bag of cooking apples (Cortland) and eating apples (MacIntosh).

Here are a couple of shots in the orchard followed by a killer apple pie – compliments of Mama Zesty’s super pie crust recipe.

Topped with some homemade whip cream or even just plain Vanilla ice cream – a great dessert.  Actually I had a slice of this for breakfast…. Do you think that is a bad thing?

Ingredients

• 6 Apples ( Peeled and Sliced)
• 1 1/2 Cups Flour
• 3/4 Cup Butter
• Pinch of Salt
• 1/2 Cup Water
• 1 Tbsp. White Sugar
• 1 Tsp. Nutmeg

Method

1. Preheat the oven to 425 Degrees and Pre grease your pie plate (this one was a 10 inch)
2. In a large mixing bowl add the flour, butter and salt then cut in together.  Once cut in, add the water slowly mixing with a fork.  Do not over mix and do not make it too wet.
3. Cut the dough into two equal parts and then roll out fairly thin.
4. Place the bottom layer of the dough in the pie plate.
5. Add sliced apples sugar and nutmeg ( sprinkled on top.  Add the top crust and cut three steam holes in the middle.  Once the top is in place, use a fork to crimp the edges of the pie to ensure it doesn’t come apart.
6. Brush some milk on the top crust and bake for about 20-30 minutes until golden brown.
7. Remove from heat and let cool.



8. ENJOY!

Zesty Tip: The big tip here is not to over work the dough.  If you want a flaky crust, keep your paws off as much as possible.  Just add enough water to combine the flour butter mixture and that is it – otherwise it will be stocky and hard to roll out.

On to the Race

As I mentioned on Friday, Mrs. Zesty was running in a half marathon this weekend.  A few people were sending her well wishes and asked for an update so I thought I would fulfill the request.  Overall the weather was nice but it was fairly cool with a stiff breeze.  Janet did extremely well.  Her time was 2:13.46.  I am super proud of her! Me, the kids along with the in-laws provided support every step of the way (via car).  Great Job J!  Mrs. Zesty is below on the right!

Here is a shot of Zesty Jr. and Mrs. Zesty at the Spud Run on Saturday.

Well that was a post somewhat all over the map but I hope you enjoyed it and have a great Monday.  I will be back in the morning for another riveting write up.

Take care

zesty

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Hi Zesty Readers, I am Mellissa from A Fit and Spicy Life and am very excited to be doing a guest post while Zesty is out of town. I thought I would share one of my fall favorites made with ingredients that are in season now and spices that really complement those flavors! Since this soup has a lot of chopping I use a Chopper or Food Processor to get the onions and apples the same size, to save time and to stop a few tears.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp cayenne
• Pinch red pepper flakes
• 3 apples, cored and chopped
• 15-oz can pumpkin puree
• 2 2/3 cups low-sodium chicken broth (veggie broth can be substituted)
• 2/3 cup water
• 1 tsp cane sugar

Directions

1. Pour oil into large saucepan and place over medium heat.
2. Add onion, garlic, curry, cumin and cayenne.
3. Saute, stirring often until onion is soft.



4. Stir in apples, pumpkin, broth, water and sugar.



5. Bring to boil, cover and reduce heat to low.
6. Simmer for 25 minutes, stirring occasionally.
7. Puree soup in a food processor or with a hand blender, to achieve desired consistency.
8. Just before serving, return to pot on low heat.
9. ENJOY!!

Thanks so much Melissa (fit and spicy life) for a great recipe.  This is definitely the time of year for curry and pumpkin.  I love the combination of flavors and will be trying this for sure.  I hope you have a great Thursday and talk soon.

Take care

zesty

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Happy Thursday everyone!  Oh boy, have I got a story for you!  The other night I was hanging around the house after work wondering what to have for supper. This usually leads to ordering take out from some restaurant when no plans have been made.  So an idea pops into my head… lets go grab some chinese food or something!  I think about it for a while and then I say to myself, “Nah lets try and make something for supper using left overs.”

Searching through the refrigerator and pantry,  I find half a loaf of baguette and I immediately think … oven roasted french toast.

Why you ask?  Not a clue, but I have been craving it for a while.  Maybe I could make apple cinnamon french toast and use some apples that I picked in the orchard a couple of weeks back along with some blueberries.

Well well, I had myself a dinner.  I know that it’s a bit odd for supper but better than ordering out (saves money too!).  Follow along and check out this french toast number.  It was my first time throwing this one together but it was great fun.

Ingredients

• 6 slices of Baguette Bread (sliced on an angle)
• 2 eggs
• 1 Tsp. Cinnamon
• 1/4 Cup of MIlk
• 2 Apples
• 1/2 Cup Blueberries
• Pinch of Nutmeg
• 1/3 Cup Brown Sugar
• 3 Tbsp. Butter
• Maple Syrup
• Powdered Sugar

Method

1. Preheat oven to 250 Degrees F.
2. Add eggs, milk, cinnamon, nutmeg to bowl and beat together.



3. Soak bread in mixture until bread is completely wet.
4. Turn frying pan onto medium heat and melt 1 Tbsp butter.
5. Add bread pieces but do not crowd the pan.  Also, don’t move the bread, flip the bread or touch the bread until the butter caramelizes on the down side.  This will take 5-6 minutes.



6. Flip the bread once the bottom side is complete (see picture for coloring), leave on the second side for about 3 minutes.



7. Remove bread from pan and place on cookie sheet and throw in the oven for about 10 minutes or until your sauce is complete (see sauce preparation below).  At this point the toast has almost completed the cooking process.  The oven will cook the inside, avoid the soggy toast, and prevent it from getting cold.



8. Add remainder butter to the pan, then the sugar and apples.  Mix together and allow the apples to start cooking down.



9. After about 5 minutes, add the blueberries and cook for another 2 minutes.



10. Remove toast from oven, plate the toast and top it with the sauce.
11. Drizzle with maple syrup, and sprinkle with powdered sugar.



12. ENJOY!

Zesty Tip: When using butter, be very careful as it will burn very fast.  What I like to do is when I add it to a hot pan, and see it melting, I like to add the next cool ingredients right away.  In this case it would be the apples and brown sugar.  This holds true when cooking savory dishes as well.

The french toast turned out amazing and it certainly hit the spot.  I want to know in true zesty fashion, What are your favorite toppings you like to put on your french toast? Wacky or crazy I want to hear them all.

Have a great Thursday everyone!

zesty

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Since apple picking was just this past weekend – I wanted to share another really quick classic treat. The caramel apple! Now this recipe is dead easy and tastes so good.  The flavours are endless with this treat but I chose just a quick simple method to tantalize your taste buds and bring everyone back to their childhood.  After trying this recipe make sure you check out some other quick ways to enjoy your apples from my day at the apple orchard.  Needless to say – we made a few caramel apples… as you can tell by the picture below.

Ingredients

• 6 apples
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons milk
• 1/2 Cup Peanuts

Method

1. Insert a craft stick in the center of the apple to allow you to dip and roll the apple when needed. Butter a baking sheet.
2. Place caramels and milk in a sauce pot and melt over low to medium heat, and stirring regularly. Allow to cool briefly.



3. Roll each apple quickly in caramel sauce until well coated. After a few minutes – Roll in your favorite topping while the caramel is still warm.  As you can see here – I went with the classic crushed peanuts. Place on prepared sheet to set.



4. I sliced the apple in two to try and get fancy with the pictures.  These little treats were oh so yummy.
5. Enjoy!

But before you leave and go to another favorite… tell me what you like to dip your caramel apples in or if you prefer them just plain. I am always excited to hear new ideas…

Thanks everyone and have a great day.

Zesty.

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Saturday past was slated as family day in the orchard! We had a blast. The weather was really nice, sun shining, birds chirping and apples a plenty. I don’t often attend the apple orchard events but I must say that I was impressed. The focus at this particular orchard were Cortland and McIntosh Apples. It was somewhat crowded in the parking aisles but the orchard was so big – it felt like you were picking by yourselves.  The following days will likely contain many more apple baked goodness and I may even try the apple crisp version from a while ago.

A quick shot in the orchard…

Just getting a closer look at all the apples in the tree… Can you tell that I don’t come to the orchard very often?

Checking out the Cortland up close…

The finished product… Not too mention we had 47 lb. in total we just threw some in a basket to make the picture look good!

When we got home from the orchard I wanted to whip up a quick snack for everyone and test out these apples (even though I knew they were tasty because i inhaled two at the orchard). I came up with some of my favorite ways to eat an apple besides the old fashion way of washing it off and chomping in.

Below are three quick ways to prepare apples that are usually fan favorites with the younger crowd:

1. Apple Peanut Butter

2. Apple Brown Sugar

3. Apple Chocolate

Thank you so much for reading about my apple orchard day.  Now because I am super curious about almost everything.  I want to know what everyone loves on their apples?

Happy Thanksgiving to all fellow Canadians!!  Enjoy the turkey!

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