Homemade Cinnamon Apple Sauce

Applesauce makes a great breakfast or snack! And this recipe is completely natural with no sugar added! Tip: use applesauce in baking to add moisture instead of butter or oils.

Homemade Cinnamon Apple Sauce

Ingredients:

1 bag apples, peeled, cored and sliced

1 cup water

2 tbsp. cinnamon

1 tsp. lemon juice

Directions:

1. Place prepared apples in saucepan and add water. Cover and cook on medium heat 30-45 minutes or until apples are tender, stirring about every 10 minutes. 

2. For chunkier consistency, use a potato masher and mash apples to desired consistency. For smoother consistency, use immersion blender or food processor. 

3. Add cinnamon and lemon juice. Enjoy hot and fresh or refrigerate and keep up to 1 week. 

"Zoodles" with Avocado Cream Sauce

"Zoodles" with Avocado Cream Sauce

I'm so obsessed with zoodles! They are the perfect substitution for pasta, not to mention, low-cal, gluten free, and vegan! They are super easy to make using any julienne peeler or spiralizer! I got my Veggetti spiralizer for about $15 at Bed Bath & Beyond and I love it!

This recipe combines my love for avocado and my new Zoodle obsession! This recipe is super creamy even though it doesn't contain any dairy!

Note: If you have a more picky crowd (like my boyfriend) and don't care about the meat, dairy, and grains, use the sauce recipe and add it to whole wheat pasta. Also, you can top it with shrimp or chicken breasts and fresh-grated cheese! Yummy and still healthy!

Ingredients:

2-3 large zucchini, julienned

OR 2 cups whole wheat pasta 

2 large ripe avocado, peeled and pitted

1/4 cup fresh basil + more for garnish 

1 clove garlic

Juice of 1/2 lemon

1/2 cup almond milk

Salt and pepper to taste

1 Roma tomato, diced 

Non-vegan option: top with sautéed shrimp, grilled chicken breasts, or grated Parmesan 

Directions:

1. Sautée julienned zucchini in large fry pan with 1 tbsp olive oil until tender, stirring occasionally. Drain excess juices from pan. 

OR 

1. Boil pasta in water according to package. Cook until tender. Drain and rinse. 

2. In food processor, combine avocado, basil, garlic lemon juice and almond milk. Pulse until smooth. Add more almond milk if thinner consistency is desired. Season with salt and pepper. 

3. Toss warm zoodles/pasta with diced tomatoes and sauce. Garnish with fresh basil or other optional toppings. Enjoy!

Bruschetta "Zoodle" Pasta Salad

Bruschetta "Zoodle" Pasta Salad

Well, it's officially BBQ season here in Chicago! So excited for the nice summer weather! However, with the nice temperatures comes smaller outfits and bathing suits. Don't ruin your healthy eating in the summer! Here's a great side dish for grillin' season. This recipe is fresh, light, and low-cal! Also, it's vegetarian and gluten-free...BONUS!

Ingredients:

2-3 large zucchini

2 tbsp. olive oil (seasoned if possible)

1 Roma tomato, diced 

6 small marinated mozzarella balls, quartered

1/4 cup fresh basil, chopped

Salt and pepper, to taste

2 tbsp. balsamic glaze/balsamic reduction

Directions:

1. Using a spiralizer or julienne peeler, cut zucchini in to thin, noodle-sized pieces. 

2. For soft, pasta-like zoodles, sautée zucchini in olive oil over medium heat, stirring occasionally. Let chill, and stain excess juices before assembling salad.

3. For crisp zoodles, toss zucchini in 1 tbsp. oil. 

4. Add tomatoes, cheese, and basil to zoodles and toss until well combined. Season with salt and pepper to taste. 

5. Drizzle salad with balsamic and garnish with basil leaves. Let chill atleast 30 min before serving. Enjoy!

Spicy Pepper & Corn Soup

It's almost sweet corn season here in the Midwest! I couldn't wait to share this recipe with you guys! I am obsessed with this soup! It's hearty, creamy and spicy all at the same time. Yummy!

Spicy Pepper & Corn Soup

Ingredients:

1 tsp coconut oil

2 jalapeños, chopped (remove seeds for less heat)

1 red pepper, chopped

1/2 medium red onion, chopped

4 ears sweet corn (if in a pinch use 1/2 bag frozen corn)

2-3 cups veggie or chicken stock 

Juice of 1 lime 

1 tsp salt

1/4 cup fresh cilantro, minced 

1/2 cup Greek yogurt

For garnish: cilantro leaves, sliced avocado 

Directions:

1. Heat oil in large pan. Add peppers and onions and sautée on medium for 4-5 minutes. 

2. Remove corn kernels from the cob and add to pan. Cook 2-3 minutes. 

3. Add broth, lime juice, salt, and cilantro and simmer on medium-low for 15-20 minutes. 

4. Remove from heat and transfer soup in to blender. Blend until smooth. 

5. Return to pan and add yogurt. Stir on low heat for about 2 minutes or until yogurt is all mixed in. 

6. Ladle in to bowls and top with sliced avocado and fresh cilantro.