Wednesday, September 28, 2016

Ginger Snap Cookies

These are 'OMG melt in our mouth delicious, so delicious cookies'. I know you are going to devour these and then be so mad because there aren't left! Most cookies can be very unhealthy, but if you follow my recipe they will be healthy and so, so good!

Ginger Snap Cookies
1/2 c. apple sauce
1/2 c. white sugar
1 mashed banana
1 egg
2 cups. of whole wheat flour
2 tsp. baking soda
1 tsp. cinnamon
1 tbsp. ground ginger
3/4 c. brown sugar

1. mash the banana and then add it to the apple sauce - mix well
2. add in the egg
3. mix together the flour, baking soda, brown sugar, white sugar and cinnamon
4. mix your flour mixture with the apple sauce mixture and then add in your ginger
5. cover and place in fridge for at least 1 hour (no more than 4)

Preheat over to 375

Make small balls and place on baking sheet and then use a fork to push down on balls.

Sprinkle with colored sugar if you must for a holiday feel.

Bake for 18 minutes


Sunday, September 25, 2016

Chicken with Apple and Brussels Sprouts

So this recipe I found when I was looking for a simple fall recipe idea. I changed it a little to fit the needs to "healthy".

Chicken with Apple and Brussels Sprouts

4 chicken thighs - dark meat for taste purposes only
 2 red apples
12 oz. of Brussels sprouts
 2 tbsp. whole grain mustard
1/2 tsp. salt
2 tbsp. fresh thyme
1/2 c. 100% apple juice mixed with tsp. red wine vinegar and dash of sugar (mix it well)

1. slice the apples into wedges and trim and the cut in half the Brussels sprouts
2. cook them in a skillet with the apple juice mixture - watch closely so they do not burn
3. clean the chicken and take the skin off.
4. sprinkle it with salt, mustard grain and thyme and then place in freezer bag. Add the apple, Brussels sprouts and apple juice mixture into freezer and marinate overnight

Preheat oven to 350
Bake for 1 hour and 20 minutes - baste every 15-20 minutes

Serve