Tag Archives: cinnamon

rice cooker cinnamon-ginger applesauce

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evening friends!

hope everyones having a great start to their week! officially in holiday season mode :)

my {actually my sister’s} week has started out rather unfortunately.  I’m currently blogging from the hospital as I wait for her to come out of emergency surgery to have her appendix removed. After a couple days of pain, nausea, and a few early morning trips to the ER, the doctors finally came to the conclusion today that it was her inflamed appendix that was bothering her. So fingers crossed that’s the reason behind all the pain and she has a speedy recovery!


on a more cheerful note, i made some applesauce that was very reminiscent of the holidays.  i used my rice cooker so it needed no attention whatsoever and came together in no time.


rice cooker cinnamon-ginger applesauce
{serves 2} 

- 3 organic apples
- 1 stick cinnamon or a couple dashes ground cinnamon
- fresh ginger – about 3 inches in length, peeled

 dice apples evenly, about 3 in x 3 in. add apples, cinnamon stick, and ginger to rice cooker. select the porridge button. once finished, or whenever you return to the kitchen after it’s done, give it a stir and put it through the porridge setting once more.
by the 2nd time the apples should be soft and easily mashable with a spoon. take out cinnamon stick and pour apples + ginger into blender. blend until smooth.

i kept the skin on because you cannot even tell it’s there at all and you get added nutrients from the skin. bonus.
that’s also why i chose to use organic apples.

sprinkle on some additional cinnamon and enjoy. it’s a delicious combination of sweet, gingery, & cinnamon-y flavors making it very holiday-like. my favorite is when its warm!
mmM!

Do you cook in a rice cooker? Or make your own applesauce?

pumpkin muffins

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happy saturday friends!

aren’t saturdays mornings just so perfect for pancake breakfasts and baking?

i did neither.
{i do have a recipe to share though}

but i did learn that turkey avocado wraps should be saved for lunch as opposed to eating them first thing in the morning.

it’s just not breakfast-y enough for me. and its kind of awkward with coffee.

coffee would have probably been paired better with these…

pumpkin muffins
{makes 12} 

- 1 cup whole wheat pasty flour OR unbleached all purpose
- 1/2 cup almond flour (i used bobs red mill)
- 1 T baking powder
 - 1 T cinnamon
- 1 tsp nutmeg
- 1/2 t sea salt
- 1 heaping cup pumpkin puree
- 4 T coconut oil, melted
- 3/4 cup milk
- 1 egg, room temp
- 1/2 cup agave OR sweetener of choice**
- 1 T vanilla extract

preheat oven to 400 degrees.
Sift dry ingredients into one bowl. Mix wet ingredients in a second bowl. Slowly incorporate the dry ingredients into the wet. I mixed in 1/3 at a time.
Evenly divide batter into 12 muffin cups. 
Bake for 25 mins or until toothpick comes out clean
{i moved mine to bottom rack for last 10 minutes}

**these muffins have just a hint of sweetness.

i enjoyed mine crumbled on top of greek yogurt and chia pudding.
{this was a week or so ago when I was still in my chia phase. i’ve moved on now.}

i realize, for someone who claims to not like pumpkin that much, i’ve kind of been eating a lot of it lately.

case in point: this happened yesterday.

pumpkiny smoothie
{1/2 cup water, 1/2 cup greek yogurt, 1 frozen banana, 1/3 cup pumpkin, 5 ice cubes, 1 T pumpkin pie spice}

and i can’t say i didn’t like it.

when theres an open can of pumpkin in the fridge i just have to find ways to incorporate it.

i also tried mixing it into my scrambled egg whites yesterday…and i can tell you – that was definitely not a keeper.
blech.

are you a fan of pumpkin? how do you use up leftover pumpkin?

simple challah french toast

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ahhh, there’s nothing more soothing in the morning than stirring up a brand new jar of almond butter.

especially when you know you’ll be spreading it on some crunchy, fluffy, buttery french toast {doused in maple syrup}.

Which is exactly what I had this morning. yum.

When it comes to french toast, i think the bread is one of the most important components.
I’ll use anything from cinnamon raisin eziekel bread to brioche. This time, i chose a fresh loaf of challah.

pretty, yes?

I sliced it into thick slices, so it could soak up all the eggy goodness.

Using a shallow dish, i stirred together some eggs whites {it’s all i had on hand}, almond milk, cinnamon, & vanilla extract.

Soaked the challah slices until they completely absorbed the egg mixture.
{they soaked up the mixture like sponges! – which is what I wanted because it adds to the soft and chewy texture of the french toast when cooked}

Heated up some coconut oil in a pan {on medium} and added the challah slices.

A couple minutes on each side and they were browned and ready to go.

I loved how the outside crust was crunchy, but the inside was soft and chewy. 

so. good.

what’s your favorite bread to use when making french toast?
- now that i think about it…i don’t think i’ve ever met a bread i don’t like.