Skillet Apples in Coconut Oil

For a tasty and nutritious Dessert like treat try these. Your taste buds will thank you and you'll get the benefit of healthy fats and fruit with a sweet twist!

Serves 2:

• 2 medium size apples. I prefer fuji or pink lady but most people use granny smith. Go with your favorite
• 2 T coconut oil
• pumpkin pie spice, apple pie spice, or cinnamon to taste (whatever you prefer. I like one of the combination spices)

Cut apples in about 1/4 inch thin slices
Heat coconut oil in a skillet at medium/ Medium-high heat
Add apples to skillet and brown on one side
Flip over and season with spice of choice while browning on the other side.
Don't allow these to sit in the skillet as they will become mushy. Once done place them directly on a papertowel to remove some of the moisture from the coconut oil then set on a plate to cool slightly. Top with a pinch of spice and consume while still warm.

Skillet Apples in Coconut Oil

Enlightened Cooking: Homemade Lara-Type Bars (energy bars part 3)

Enlightened Cooking: Homemade Lara-Type Bars (energy bars part 3)

Love these raw food treats. Great condensed fats, proteins, and sweetness all in one portable snack!

Enlightened Cooking: Homemade Lara-Type Bars (energy bars part 3)

Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence

• 4 baby Italian eggplants (about 1 pound total), scored


• 1/2 cup extra-virgin olive oil, plus more for drizzling


• Kosher salt and freshly ground black pepper


• 2 garlic cloves


• 1 tablespoon tahini paste


• 1/2 lemon, juiced


• 1/2 teaspoon ground cumin


• Handful cilantro leaves, roughly chopped
  

Pita Crisps:

• 8 large pita rounds, cut into strips


• 2 tablespoons za'atar dry spice


• 1/2 cup extra-virgin olive oil


• Kosher Salt

Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.

When the eggplants are cool enough to handle, cut off tops.

In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping.

To make pita strips.

Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.

Baba Ghanoush with Warm Pita Recipe courtesy Tyler Florence

Avocado Bruschetta

This is a wonderful snack or appetizer hot or cold. I love this with a small group to munch on before dinner...

1 ripe avocado
2 tablespoons of lemon juice
1/2 cup each chopped: oven roasted tomatoes, red and yellow peppers
1 clove garlic, oven roasted chopped coarsely
1/4 cup pitted kalamata olives, chopped
1/4 cup fresh chopped basil
Drizzle of olive oil,
salt and pepper to taste
1 baguette

Dice the avocado, drizzle with the lemon juice (to keep from discoloring), toss lightly and set aside. Toss the roasted tomatoes, peppers, olives, garlic & basil together. Add avocado and mix very lightly not to break up the avocado too much. Add salt, pepper and the drizzle of olive oil
over the mix. Slice the baguette and lightly toast the slices under the broiler. Serve warm.

Cindy Karas ckaras@nc.rr.com

Avocado Bruschetta

Cindy's "Easy-licious" Hummus

Hummus ~
4 garlic cloves, peeled
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher or sea salt
1/3 cup tahini (sesame paste)
2 lemons freshly squeezed
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
olive oil
1/2 teaspoon of cumin (optional)

Place garlic the food processor fitted with the steel blade and process until it's minced. Add the rest of the ingredients to the and process until the hummus is coarsely pureed. Taste, for seasoning. If too thick, thin with a drizzle of olive oil and pulse till desired consistency. Serve chilled or at room temperature with veggies, apple slices, pita rice crackers or whole grain crackers.

Cindy's "Easy-licious" Hummus

On the Go Snacks

On the go snacks are great for quick pick me up in between meals & to keep your metabolism flowing. Here is an idea that you can portion into small zip bags & keep at home or in the car for kids & adults “on the go“!

2 cups chopped walnuts, preferably toasted
1 cup dried, unsweetened cherries, raisins or cranberries

VERSION ONE: Combine the ingredients in a medium bowl. Portion 1/3 cup servings into snack-sized sealable plastic bags. This recipe is perhaps the simplest of all and it is amazing how much it tastes like ice cream!

VERSION TWO:Place nuts on a baking sheet & roast at 375 degrees for about 8-10 minutes or until toasted but not burned (check often after the 8 minutes) Cool & combine the ingredients in a medium bowl. Portion 1/3 cup servings into snack-sized sealable plastic bags.

On the Go Snacks