Breakfast Bowl


This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.

Ingredients:
1 ripe banana, mashed
2 eggs
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond

Whisk together eggs, banana, apple and cinnamon. 

Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.

Too with coconut flakes and almond butter.

Serves 1.p

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Langoustine Salad

  
This salad is so simple, perfect for a hot summer night. 

Ingredients:
1 lb cooked langoustines or lobster
8 oz green beans, steamed for 3 minites, cut into 1/2 inch pieces
1 granny smith apple, cut into 1/4 inch dice
1 avocado, cut into 1/4 inch dice
1 c greek yogurt
1 TBSP dijon
1/4 c chives, snipped fine

Whisk yogurt and dijon and a pinch of salt in a large bowl. Gently toss with remaining ingredients. 

Serves 2 – 4.

Chicken Salad

 Patricia Wells does it again with this tasty chicken salad!

Ingrediets:
1 c greek yogurt
1 tsp curry powder
1 TBSP lemon juice
Salt and pepper
1 1/2 c celery, diced
1 lb cooked chicken, cubed
1 granny smith apple,diced

Combine all ingredient in a large bowl. Serve on bread or lettuce.

Serves 4.

Apple Galette

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This is from Bon Appetit. It’s a quick and easy dessert that looks impressive and tastes heavenly.

Ingredients:
1/4 c salted butter
1 vanilla bean, split lengthwise
All-purpose flour (for dusting)
1 pound baking apples, scrubbed, sliced 1/8″ thick
3 TBSP dark muscovado or dark brown sugar
1 egg
1 TBSP granulated sugar

Tart Dough:
1 TBSP sugar
1/2 tsp salt
1 c flour
6 TBSP chilled unsalted butter, cut into pieces
1 egg, beaten to blend

Pulse sugar, salt, and 1 c flour in a food processor. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and pulse a couple times until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

For the galette:
Place a rack in middle of oven and preheat to 375°.

Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14×10″ rectangle about 1/8″ thick.

Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2″ border.

Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Beat egg with 1 tsp water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.

Serve with whipped cream.

Serves 6 – 8.

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Porchetta, Fennel, and Apple Hand Pies

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Trader Joe’s is now selling cooked Porchetta – simply reheat and voila you have dinner, it’s really quite amazing. I decided to use this porky goodness to create a hand pie with fennel, apple, onion and hazelnuts – they turned out delicious!! You can always freeze these for a quick weeknight meal. Serve with salad and your all set.

Ingredients:
2 sheets of puff pastry, defrosted
8 oz Porchetta, medium dice
1 fennel bulb, medium dice
2 apples, cored, medium dice
1 onion, small dice
2 cloves garlic minced
1 tsp thyme
Olive oil
Salt and pepper
1/4 hazelnuts, toasted, chopped
Egg white

Preheat oven to 425. Line a baking sheet with parchment or a silicon mat.

In a large skillet heat some oil over low heat, add fennel, apple, onion, garlic, thyme and sauté about 10 minutes, until softened. Add pork and hazelnuts stir to combine and remove from heat.

On a floured surface, roll out puff pastry, until it is thin. Cut into rectangles and place about 1/2 c of filling in each (you may need to adjust, you want the pies pretty full), fold over the puffed pastry and form into a crescent shape, crimp the edges and place on baking sheet. Repeat.

Chill pies for 15 – 30 minutes.

Combine 2 TBSP egg white with 1 TBSP water and brush pies with wash.

Bake 20 – 30 minutes until golden brown.

Makes 8 – 12 pies.

Apple Sharlotka

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I love a simple apple dessert – thanks F&W for the inspiration.

Ingredients:
5 Granny Smith apples:cored, halved and thinly sliced
1 TBSP lemon juice
3/4 c sugar
3/4 cup plus 2 TBSP flour
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
Salt
3 eggs
1/2 tsp almond extract

Preheat the oven to 350°. Grease the bottom and side of an 9-inch springform pan.

In a large bowl, toss the apples with the lemon juice and 2 TBSP of the sugar and let stand for 15 minutes.

Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt.

In a stand mixer, beat the eggs with the almond extract and the remaining sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.

Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.

Bake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean.

Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.

Serves 8 – 10.

Pork Belly and brussel Sprouts

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Two things that go great together – pork belly and brussel sprouts! This dish is hearty enough to eat as a main.

Ingredients.
12 oz pork belly, I use Trader Joes
1 lb brussels sprouts
1 apple
3 large cloves of garlic
¼ c chopped walnuts
3 TBDP crumbled goat
1/4 c dried cranberries
1-2 tablespoons red wine vinegar

In a food processor, fitting with the shredding blade, shred the sprouts, apple and garlic.

Slice the pork belly into small squares or strips, then cook in a large non stick skillet over medium high heat. Add the walnuts and stir occasionally until pork is crispy. Drain off most of the fat.

Add in the remaining ingredients EXCEPT the goat cheese. Cook over medium heat for 5 – 7 minutes until sprouts are cooked.

Serve topped with goat cheese.

Serves 4 – 6.