I don’t know about you but whenever I’m eating (or drinking) my greens, I feel a whole lot better about my meal. Whether it’s a loaded kale salad, a mug of steaming hot matcha tea, the perfect avocado (you know what I’m talking about), or sauteed spinach, green things are pretty delicious. And this green power smoothie is no exception.
As you can see in the photos, all the ingredients (besides the apple juice) you need for the smoothie are – you guessed it – green.
Add apple juice, a granny smith apple, half an avocado, green grapes, kale, and ice to your blender jar. Cover and blend until all the ingredients come together into one gorgeous, green smoothie.
The avocado adds to the rich green color. It also makes the smoothie silky smooth. If you’ve never added an avocado to your smoothie, now’s the time to try it.
Drink your greens alongside the rest of your breakfast or whip it up in the when you’re in need of an afternoon pick-me-up. It’s an abso-fruitly delicious smoothie recipe you’ll make over and over again.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.
If you’re craving apple pie but don’t have the time to make one from scratch, put away the pie dish and satisfy your craving with these easy-to-make bites. They are done in about 20 minutes and are a tasty after-school snack, party dessert, or tailgate treat.
Using the SmartChop® Food Chopper or a food processor fitted with the chopping/mixing blade, coarsely chop apples (we used granny smith, but use whatever looks best at the grocery store or the cream of your apple-picking crop). With the SmartChop® attachment, the apples pass through holes as they’re chopped and fall into the bowl preventing them from over-processing and turning to mush. Use these perfectly chopped apples in the filling for your bites.
In a bowl, combine apples, cream cheese, confectioner’s sugar, cinnamon, and nutmeg. Then unroll store-bought crescent roll dough (see – super easy) and separate into triangles.
Spread a thin layer of caramel sauce on each triangle then spoon about 2 teaspoons of the the apple mixture on top. Roll (starting from the winder end of the triangle) into a crescent shape and place on a parchment-lined baking sheet. Get the kids involved and let them roll while you prep the next piece of dough.
Bake for 15 to 20 minutes at 375 degrees, until they are golden brown.
We drizzled extra caramel sauce on top before taking a bite, but you could top them with confectioner’s sugar or even a scoop of cinnamon ice cream.
Whenever you’re in need of a quick dessert (or dare we say breakfast) recipe this fall, keep these easy apple pie bites in mind and bring the orchard to your table in under 30 mins.
January has arrived. Can you believe the holidays are already over? After indulging (read: overindulging) at family feasts and holiday parties over the past month, I’m excited to get back on track in the kitchen. That all starts with my juicer.
In January, my juicer takes it’s rightful place on my kitchen counter and reminds me that I shouldn’t only be eating my fruits and vegetables but also drinking them.
Carrot and turmeric tonic is a great recipe to get you started juicing in the New Year. It’s simple, tasty, and beautiful. I know plenty of people who are a little hesitant (frightened, frankly) by green juice. This juice looks a little more familiar, like the orange or carrot juice you might already have in the fridge.
We juiced one golden delicious apple (the entire apple fits in the big mouth of our Premium Big Mouth® 2 Speed Juice Extractor, cha-ching), a piece of turmeric, a piece of ginger, lemon, 4 large carrots, and a cucumber. Together, these ingredients make one bright, flavorful juice. The sweet apples and carrots pair well with the tangy lemon and refreshing cucumber. The ginger adds a little spice while the turmeric adds, color and health benefits – it’s a powerful antioxidant and anti-inflammatory.
Put down the mulled cider, hot chocolate, and holiday cocktails and start juicing this January. Move over OJ, there’s a new orange juice in town.
It’s apple season and we can’t seem to get enough of this crisp, sweet fruit. Cider, pie, cookies, butter, you name it – it’s truly all about apples this time of year. While you’re busy peeling and coring, make sure to add this apple crumb tart to your fall recipe lineup.
Line a large cookie sheet with parchment paper. Place room-temperature pie crust in the center of the cookie sheet and unroll (you can use pre made pie crust, or make your own).
In a food processor, pulse flour, oats, brown sugar, sugar, and cinnamon until the mixture is blended. With the food processor running, add butter through the food chute and blend until crumbs form, then set this mixture aside.
Using the 3-in-1 Electric Spiralizer, use the ribbon disc to make apple ribbons. Place the ribbons in the center of the pie crust, leaving about 1 ½ inches around the edge.
In a small bowl, mix the remaining cinnamon and sugar together and sprinkle over the apple ribbons.
Fold the crust around the apple ribbons, pinching while folding and top the tart with the crumb mixture. Bake for about 25-30 minutes at 425 degrees, until the crust and crumb topping are browned.
Serve this beautiful crumb tart with a large scoop of vanilla bean ice cream on top or enjoy with a glass of your favorite wine on a cool night. During the week, reheat the leftovers, brew a pot of coffee and indulge in a sweet breakfast.
Spiralizer Apple Crumb Tart
1 refrigerated pie crust, room temperature
1/2 cup all-purpose flour
1/2 cup old fashioned oats
3 tablespoons packed light brown sugar
2 tablespoons sugar, divided
1 1/4 teaspoons ground cinnamon, divided
1/4 cup cold butter, sliced
5 small green apples, peeled and cored
Heat oven to 425°F. Line a large cookie sheet with parchment paper. Place the pie crust in the center of the cookie sheet and unroll.
In a food processor bowl, combine flour, oats, brown sugar, 1 tablespoon sugar and 1 teaspoon cinnamon by pulsing a few times to blend.
With the food processor running, add butter through the food chute and blend until crumbs form. Set aside.
Using a spiralizer, make ribbons of apples. Place apple ribbons in center of pie crust, leaving 1 1/2 inches around the edge.
In a small bowl, stir remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon until blended. Sprinkle over apples.
Fold 1 1/2-inch crust up around apple ribbons, pinching while folding. Top apple ribbons with reserved crumb mixture.
Bake until crust and crumb topping are browned, 25 to 30 minutes.