These easy-to-make treats serve double duty as either a snack or a breakfast option when paired up with a smoothie or some scrambled eggs. If you’re traveling over the river and through the woods this holiday season, tuck a few of these Apple Muesli Balls in your bag for a quick snack that will kick your sweet tooth to the curb and fill you up at the same time.
When I bake, I try to pack in extra protein, fat, and fiber to make my baked goods more nutritious and satisfying. I drew inspiration for these treats from the classic concept of muesli, which is really just nothing more than oats, nuts and seeds, and dried fruit served with milk or yogurt. To add a little texture and extra sweetness, I added grated apple to the muesli balls. You could also try grated carrots (or zucchini when it’s in season).
Lord knows the last thing we need this time of year is another baked good recipe, but I think you’ll find that these treats are healthier than most. If you have company coming into town around the holidays, tuck a few muesli balls in the freezer and you’ll have a quick grab-and-go snack at the ready at all times.
School has started. That means fall is here.
In my family, fall means apples. We start looking forward to apple picking in the middle of winter. It is the one thing that will make my kids think that autumn might just be ok. (Even if it means leaving the pool for a classroom!)
Every year, we pack up our family, including cousins and grandparents, and head out to a you-pick orchard. You can find one near you by visiting youpick.org. We get so into the fun of trying and picking different varieties of apples that we end up with almost too many.
Almost too many. There are so many things you can do with apples, that they never go to waste. If nothing else, we cook up huge vats of applesauce to freeze and enjoy all through the year.
Another apple favorite are the Apple Pie Muffins from my book, Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.
With two children in high school and one in elementary school, our mornings can be quite hectic on school mornings with all the different schedules. However, no matter how busy our mornings, one thing I insist on is a good breakfast before my kids start their day. Quinoa, with it’s high-nutrient profile and fiber, cooked with coconut milk makes a wonderful, stick-to-your-ribs breakfast that cooks up with a creamy texture similar to rice pudding that is supremely satisfying.
Pre-soaking quinoa helps the already quick-cooking grain to cook even quicker, and there is much evidence that pre-soaking helps make the nutrients more absorbable and easier to digest. Depending on the day and what we have on hand, we add toasted nuts, chopped dates or berries. As coconut milk has a naturally sweeter taste, all I need is to add just a touch of maple syrup, but feel free to skip it or to use the sweetener you prefer.