rice cooker cinnamon-ginger applesauce

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!

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

basil ginger fizz

whenever i go to the farmers market in honolulu, i like to sip on a ginger cooler as i peruse the market. one of my favorites being basil, lime, & ginger.

since i’m in texas and not hawaii {sad face}, i decided i’d make my own.

ginger concentrate:
–  5 oz (i used a scale) fresh ginger, peeled
– 2.5 cups water
–  rock sugar, agave, honey, stevia, or sugar of any sort**

this concentrate is enough to make 4-6 glasses of basil ginger fizz.
using a small pot, bring the ginger and 2.5 cups water to a boil for a 3-5 minutes.
Reduce heat to medium or medium-low, add sugar, and allow to simmer, partially covered, for 20-25 minutes or until the ginger is obviously detected by your taste buds and throat. i like it spicy!

**it’s hard for me to gauge how much sugar to use sometimes because i don’t like a lot of sweetness, but i used the amount of rock sugar pictured below. (fyi – my hands are really small so it’s a small palm sized piece)

the concentrate should taste fairly sweet since it will be diluted with sparkling water.

for 1 basil ginger fizz:
– 3-5 fresh basil leaves (or more if you love basil like me!)
– 1/2 lime or 1 key lime
– 4-6 oz sparkling water
– ice

muddle together basil leaves and lime with your utensil of choice. mine was two wooden chopsticks.
add ice + 4-5 T ginger concentrate.
top off with sparkling water.

feel free to adjust ingredients to taste. maybe add more sugar or less ginger to the concentrate or use less basil. or change out the lime to lemon. or add fruit. basically anything you please!

this recipe is just the way i like it – not too sweet-with an intense ginger kick and a refreshing basil taste-and a hint of lime.

are you a fan of ginger?
i love it! – and apparently its really good for women! 

oh and just in case you were wondering what this rock sugar is i’m speaking of, it looks like this.

i buy it from the asian grocery store and usually use it for chinese desserts like my favorite – sweet potato ginger dessert soup.

WIAW # 5: Ready in 5. Or less.

I thought I’d take a slight break from Bordeaux [see previous days 1, 2, 3 here] and join in on some WIAW fun today :)

Peas and Crayons

[Thanks Jenn for hosting!! :)]

Everything I ate today was basically ready in under 5 minutes. And not on purpose.

This morning I started with half a banana before heading off to my Wednesday cardio strength class, which ended up being AWESOME.

After class I chugged a pb + banana+ chocolate protein smoothie.

I used the remainder of my banana from earlier this morning, 1/2 cup unsweetened almond milk, 1 packet chocolate true vitality, 5 ice cubes, and 1/2 tablespoon peanut flour.

My official BREAKFAST was a waffle a la kodiak cakes.

Drizzled with manuka honey.

I don’t think I’ll ever tire of waffles. They’re just that good.

Then it was time for some school-ing…

and munching…

I may have had a few too many of these dark chocolate dipped rice cakes.
My excuse: they were mini

Then it was time for LUNCH. YAY 😛

On the menu:
refried beans
corn cakes

That can only mean one thing:


Yes, i see that my lunch came out of cans, but it’s alright every once in a while. Plus the convenience is just too awesome.

I bought these corn cakes in France and love how perfectly thin they are. Perfect for piling on the toppings.

I mixed the tuna with some hummus and piled it on top of the corn cakes with some avocado and tomato slices.

Dessert was just as fantastic.

I sliced up part of an apple and banana

Added some sunbutter+almond milk

Mixed it all in and stuck it in the microwave for 20 seconds (x’s 2)

and Voila!

Okay okay, so it tastes a whole lot better than it looks. I promise!
And it’s guaranteed to satisfy that sweet tooth.

But of course I still had a couple chocolate cat cookies a little later on 😉

I ate a bazillion of these. Seriously, I don’t think I can buy them anymore.
I can’t stop eating them!

Sweet > Savory
always :)


Roasted up a diced sweet potato sprinkled with paprika, cayenne, and a touch of cinnamon in the oven
[okay this may have taken slightly more than 5 minutes – but I don’t count the roasting time]

Mixed it with leftover tuna from lunch, squirted on some ketchup and mustard and it was ready.

Again, tastes a lot better than it looks!

Dessert was something that I’ve become slightly obsessed with over the past couple days.

Baked Microwaved Apples

I diced up an apple, sprinkled it with cinnamon, ginger, and a touch of paprika

Then put it in the micovwave for 30 seconds (x’s2)
Sprinkled on some almond meal.

Perfectly warm and delicious. AND tastes like fall :)

Speaking of fall…

We’re only two days away from the first day of Autumn!

So…enjoy these last couple days of summer!!