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Cinnamon apple waffles

Who says eating healthy is boring? Well I pulled out this waffle maker that I bought last year at Macy’s for their Black Friday sale, and I think I used it once in a year! But it was $10! How do you NOT buy it?

I have messed up so many pancake recipes in the past I figured as long as the batter is thick enough, I think this will work. It did and it was great!

This recipe is made one full size waffle and one mini one, so you would need to add just a bit more if you were making 2. Probably another egg and tsp of coconut flour.

Ingredients:
* 1 banana (green tipped if your doing the sugar detox like I am)
* 3 eggs
* 2 tablespoons coconut flour
* 1 tsp cinnamon
* pinch of baking soda and pinch of salt
* 1 green apple
* 1 tsp pumpkin pie seasoning (or just cinnamon)

Directions:
1. Cut your apple into small pieces (no skin) and put in a small baking dish. Add the cinnamon and mix around. Bake this for about 10-15 minutes until soft.
2. While your apples are baking, put all other ingredients into a small food processor or bullet and mix until creamy. If its too liquidy, just add a little more coconut flour.
3. Pour batter into waffle maker!

I topped my waffles with a little warmed up coconut butter and then the apples. Perfect breakfast that’s super healthy and looks beautiful!

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Posted by on December 5, 2013 in Breakfast, Sugar Detox approved!

 

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Paleo Apple Cinnamon Coconut Pudding- sugar detox approved!

Apple_CinnamonOkay, day 2 of Sugar Detox and Whole 30! It always seems so easy in the beginning or even the beginning of the day. 7pm rolls around and I just want to snack or have a sweet something! This supposedly will help with having a treat at the end of the night. So its Sugar Detox approved and Whole 30 approved too.

Ingredients:
* 2 Green Apples- peel off the skin and cut into cubes
* 1 Can Coconut Milk- Not light
* 1/2 tsp of cinnamon
* 2 tbsp coconut oil
* 1 tsp vanilla extract

Put all the ingredients together in a sauce pan and cook on medium, then simmer for about 20 minutes or until the apples become soft.
Pour mixture into food processor or blender until completely mixed together and smooth
Refrigerate a few hours until it becomes more solid and not a liquid texture.

Enjoy! This would also be good with a couple crushed almonds or walnuts on top.

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Posted by on January 2, 2013 in Desserts, Sugar Detox approved!

 

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Stuffed Acorn squash

This was amazing. Joe said it tasted very ‘fancy’. It’s the perfect combo of spicy and savory and just downright delicious. It did take a little while to make so pop those squashes in the oven pronto and then get to work on the filling.

Ingredients:

  • 2 Acorn Squashes
  • 1/2 lb of grass fed ground beef
  • 1/2 lb spicy sausage (2 medium sized sausages should be fine, but make sure they are the ones you squeeze out of the casing)
  • tablespoon or so of coconut oil
  • salt and pepper to taste
  • 1/2 tsp fresh sage
  • 1 celery rib, 1/2 red onion, 2 cloves of garlic
  • 2 small apples, chopped
  • 1 egg beaten
  • 1/2 cup almond meal
  • 2-3 sprigs of fresh rosemary

1. Preheat the oven to 400. Cut the squashes in half and season them with some salt and pepper. Drizzle a little coconut oil into each of them and around the rim. Add the finely chopped sage to the inside of the squash. Roast for about 45 minutes.

2. Take your sausage and ground beef and add them to a pan, making sure the sausage and beef are totally combined together. When done cooking, set aside in a large bowl. Keep the fat from the meat inside the pan.

3. Finely chop the onion, garlic, and celery and add to the pan. Saute for a few minutes until they are softened. Add a little salt and pepper and then add the chopped apples. Saute these for a few more minutes.

4. Add the vegi mixture to your bowl containing the meat and blend together. Once it is slightly cool, add the beaten egg and almond meal. When everything is combined, chop up the rosemary into very find pieces and add to the filling mixture.

5. After the squashes are done (I put them face up and then half way through flipped them). Add the stuffing to the insides of the squashes. Make sure they are heaping mounds on top of the squash. Bake for another 15-20 minutes.

6. These are super hot so be careful about chowing down right away. Wait a few minutes and then serve with a light salad. These are pretty filling so you really only need some greens on the side, well, just because its always good to have some greens on the side!

This is the perfect meal for Fall. You could probably add more seasoning, or more vegi’s, but just experiment with this recipe and you are sure to make a hit dish. I cant wait for tomorrow to eat the other half for lunch!!

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Posted by on October 3, 2012 in Beef, Dinner

 

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