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407
The Five Best Digital Recipe Boxes
As you may have noticed, I’ve been starting to cook a bit more lately. In doing so, I found that I needed a good place on the web to both discover new recipes, and to save some of my own.
After a week of scouring the interwebs for good online recipe apps, I’ve come up with my top five favorite sites to solve the problem.
Foodily - I just found this one today and am impressed with the clean and simple user experience and social capabilities. Though they don’t necessarily do anything new or unusual with the social features (you can heart things, share, etc), they have a leg up on the others simply due to the fact that they hook into your Facebook account. The one thing Foodily is missing is a place on the site where users can add their own recipes. Perhaps coming soon?
Plan to Eat - This site is great for adding recipes (both on your own and from around the web) and then mapping out your weekly meals with those recipes. Once you add recipes to your calendar, the site will auto-detect the ingredients and fill out a shopping list for you. The two big bummers about this site are: a) it’s hardly social, and b) it costs money, an obvious deterrent for a lot of people. I’m personally a fan of paying for services that I think add enough value to my life, but I’m not sold on this one just yet.
Gojee - Yes, I’ve already blogged about this one. But, it still remains one of my favorites as it is both beautiful and useful for figuring out what you can make with the ingredients already in your kitchen. I just have to be sure to eat BEFORE I play around on this site - otherwise, the delicious food pictures look way too tempting!
KeepRecipes - This site has the standard keep/add recipe functionality, and goes one step beyond with a Twitter-like feature that lets you “follow” popular chefs and food publishers (though there are only about a dozen so far). While there is a lot of interesting food content on the site, I wasn’t too impressed with the simplicity of the user experience. Like many of the others, they also aren’t using any sort of social integration for easy sharing among friends. Finally, the site was a bit slow for me, another hit on the user experience.
Pinterest - Even though it’s not necessarily a food/recipe site, many people told me that they used Pinterest to track things they wanted to cook. Social? Yes. Pretty? Yes. But, because it’s not a recipe site to start with, it doesn’t have structured fields to add your own recipes or to easily follow recipe directions. Gimme Bar could be a better solution, but as I said earlier today, I still haven’t formed a final opinion just yet.
So who is the winner? For me, Foodily seems most interesting. Now, someone just needs to convince them to add a personal recipe feature to the site and they’ll win my heart forever.

The Five Best Digital Recipe Boxes

As you may have noticed, I’ve been starting to cook a bit more lately. In doing so, I found that I needed a good place on the web to both discover new recipes, and to save some of my own.

After a week of scouring the interwebs for good online recipe apps, I’ve come up with my top five favorite sites to solve the problem.

  1. Foodily - I just found this one today and am impressed with the clean and simple user experience and social capabilities. Though they don’t necessarily do anything new or unusual with the social features (you can heart things, share, etc), they have a leg up on the others simply due to the fact that they hook into your Facebook account. The one thing Foodily is missing is a place on the site where users can add their own recipes. Perhaps coming soon?
  2. Plan to Eat - This site is great for adding recipes (both on your own and from around the web) and then mapping out your weekly meals with those recipes. Once you add recipes to your calendar, the site will auto-detect the ingredients and fill out a shopping list for you. The two big bummers about this site are: a) it’s hardly social, and b) it costs money, an obvious deterrent for a lot of people. I’m personally a fan of paying for services that I think add enough value to my life, but I’m not sold on this one just yet.
  3. Gojee - Yes, I’ve already blogged about this one. But, it still remains one of my favorites as it is both beautiful and useful for figuring out what you can make with the ingredients already in your kitchen. I just have to be sure to eat BEFORE I play around on this site - otherwise, the delicious food pictures look way too tempting!
  4. KeepRecipes - This site has the standard keep/add recipe functionality, and goes one step beyond with a Twitter-like feature that lets you “follow” popular chefs and food publishers (though there are only about a dozen so far). While there is a lot of interesting food content on the site, I wasn’t too impressed with the simplicity of the user experience. Like many of the others, they also aren’t using any sort of social integration for easy sharing among friends. Finally, the site was a bit slow for me, another hit on the user experience.
  5. Pinterest - Even though it’s not necessarily a food/recipe site, many people told me that they used Pinterest to track things they wanted to cook. Social? Yes. Pretty? Yes. But, because it’s not a recipe site to start with, it doesn’t have structured fields to add your own recipes or to easily follow recipe directions. Gimme Bar could be a better solution, but as I said earlier today, I still haven’t formed a final opinion just yet.

So who is the winner? For me, Foodily seems most interesting. Now, someone just needs to convince them to add a personal recipe feature to the site and they’ll win my heart forever.

16
My New Favorite Snack: Caprese Bites!
Who isn’t a fan of mozzarella + tomato? They are even better when you combine them together, hence why the caprese salad was invented. Whenever I go to a restaurant and see it on the menu, I immediately order it. That’s why I decided to come up with these bite-sized versions to eat on the go. 
Just buy some cherry tomatoes and fresh mozzarella. Be sure to cut the ends off of each side of the tomato, so that the edges are flat. Then, cut down the middle so that you have your “sandwich” pieces. Slice the mozzarella up and toothpick in between the tomato slices. That’s it - easy peasy! I like to sprinkle mine with a little olive oil and some pepper, but that’s completely optional.
Simple, nutritious, and delicious. Just how I like it.

My New Favorite Snack: Caprese Bites!

Who isn’t a fan of mozzarella + tomato? They are even better when you combine them together, hence why the caprese salad was invented. Whenever I go to a restaurant and see it on the menu, I immediately order it. That’s why I decided to come up with these bite-sized versions to eat on the go. 

Just buy some cherry tomatoes and fresh mozzarella. Be sure to cut the ends off of each side of the tomato, so that the edges are flat. Then, cut down the middle so that you have your “sandwich” pieces. Slice the mozzarella up and toothpick in between the tomato slices. That’s it - easy peasy! I like to sprinkle mine with a little olive oil and some pepper, but that’s completely optional.

Simple, nutritious, and delicious. Just how I like it.

11
I’m borderline obsessed with the new “Asian Style” collection from Rice, a home goods company from Denmark. It’s also true that I’m borderline obsessed with anything well-designed and multi-colored… but that’s a topic for another day.
But really, how fun are those chopsticks?!

I’m borderline obsessed with the new “Asian Style” collection from Rice, a home goods company from Denmark. It’s also true that I’m borderline obsessed with anything well-designed and multi-colored… but that’s a topic for another day.

But really, how fun are those chopsticks?!

7
Good morning! How was your breakfast?
Perhaps you would have preferred pancakes? I don’t often eat them, but this inspires me to start up again. 
Has anyone tried this method before? If so, what did you think? 

Good morning! How was your breakfast?

Perhaps you would have preferred pancakes? I don’t often eat them, but this inspires me to start up again. 

Has anyone tried this method before? If so, what did you think? 

81
My Latest Meal Invention: Spaghetti Squash Salad O’Amazingness
I try to eat pretty healthy, limiting my sugars and carbs as much as I can (read Why We Get Fat if you want to learn more about this topic). And I don’t have much time to plan out recipes or shop for ingredients, so I often experiment in the kitchen with whatever I have.
Today, I rummaged through my food and decided to create a new spaghetti squash dish. First of all, I LOVE spaghetti squash, mainly for the fact that you can eat it like a pasta without worrying about calories or cabs (it has approximately 40 calories/cup - amazing). You can also cook it in the microwave (lazy chef win): just cut it in half, scoop out the seeds, add a couple table spoons of water into each “bowl” of your two new pieces of squash, and microwave on high for 10 minutes. Once it’s cooled down a bit, just use a fork to scrape your squash into spaghetti. (What?! It can do that!? Yes, it is seriously a magical food.) Season with salt and pepper to taste.
Oh right, back to what happened today…
So my other latest obsession is kale chips. I’ve been working on creating my own recipe, but still haven’t found anything NEAR as delicious as Lydia’s Organics Kale Krunchies. I devour both the Sassy Spice and the Herbs de Provence flavors ($7.49/ea). They are also high in nutrients and low in calories (50 cals/serving). 
I was eating a handful of kale chips while making my spaghetti squash when genius hit: why not combine them together? Turns out, it was DELICIOUS. Finally, I added a few slices of grilled chicken breast on top for some protein, and BAM! Yummy, nutritious meal, ready to go. 
For those of you asking, here’s the how-to:
Ingredients:
1) One spaghetti squash
2) One serving of Lydia’s Organics Kale Krunchies - Sassy Spice (this leaves you with leftovers to munch on later)
3) Grilled or baked chicken, cut in slices (I flavored mine with Mrs. Dash’s Fiesta Lime seasoning before baking at 350-degrees for 25 minutes)
Directions:
1) Cut spaghetti squash in half, lengthwise (hot dog style)
2) Remove pulp and seeds with a spoon
3) Put 1-2 tbs water in each “bowl” of the squash
4) Put squash face up (or bowl up) on a plate, and microwave on high for 10-12 minutes
5) Once cooled, use a fork to scrap squash into spagetti like strands. Just start at either end of a squash half and drag your fork downwards. Continue until all squash is removed.
6) Mix one serving of Kale Krunchies into spaghetti squash. Add more flavor with salt and pepper to taste.
7) Slice up your chicken and add on top.
Enjoy! My Latest Meal Invention: Spaghetti Squash Salad O’Amazingness
I try to eat pretty healthy, limiting my sugars and carbs as much as I can (read Why We Get Fat if you want to learn more about this topic). And I don’t have much time to plan out recipes or shop for ingredients, so I often experiment in the kitchen with whatever I have.
Today, I rummaged through my food and decided to create a new spaghetti squash dish. First of all, I LOVE spaghetti squash, mainly for the fact that you can eat it like a pasta without worrying about calories or cabs (it has approximately 40 calories/cup - amazing). You can also cook it in the microwave (lazy chef win): just cut it in half, scoop out the seeds, add a couple table spoons of water into each “bowl” of your two new pieces of squash, and microwave on high for 10 minutes. Once it’s cooled down a bit, just use a fork to scrape your squash into spaghetti. (What?! It can do that!? Yes, it is seriously a magical food.) Season with salt and pepper to taste.
Oh right, back to what happened today…
So my other latest obsession is kale chips. I’ve been working on creating my own recipe, but still haven’t found anything NEAR as delicious as Lydia’s Organics Kale Krunchies. I devour both the Sassy Spice and the Herbs de Provence flavors ($7.49/ea). They are also high in nutrients and low in calories (50 cals/serving). 
I was eating a handful of kale chips while making my spaghetti squash when genius hit: why not combine them together? Turns out, it was DELICIOUS. Finally, I added a few slices of grilled chicken breast on top for some protein, and BAM! Yummy, nutritious meal, ready to go. 
For those of you asking, here’s the how-to:
Ingredients:
1) One spaghetti squash
2) One serving of Lydia’s Organics Kale Krunchies - Sassy Spice (this leaves you with leftovers to munch on later)
3) Grilled or baked chicken, cut in slices (I flavored mine with Mrs. Dash’s Fiesta Lime seasoning before baking at 350-degrees for 25 minutes)
Directions:
1) Cut spaghetti squash in half, lengthwise (hot dog style)
2) Remove pulp and seeds with a spoon
3) Put 1-2 tbs water in each “bowl” of the squash
4) Put squash face up (or bowl up) on a plate, and microwave on high for 10-12 minutes
5) Once cooled, use a fork to scrap squash into spagetti like strands. Just start at either end of a squash half and drag your fork downwards. Continue until all squash is removed.
6) Mix one serving of Kale Krunchies into spaghetti squash. Add more flavor with salt and pepper to taste.
7) Slice up your chicken and add on top.
Enjoy! My Latest Meal Invention: Spaghetti Squash Salad O’Amazingness
I try to eat pretty healthy, limiting my sugars and carbs as much as I can (read Why We Get Fat if you want to learn more about this topic). And I don’t have much time to plan out recipes or shop for ingredients, so I often experiment in the kitchen with whatever I have.
Today, I rummaged through my food and decided to create a new spaghetti squash dish. First of all, I LOVE spaghetti squash, mainly for the fact that you can eat it like a pasta without worrying about calories or cabs (it has approximately 40 calories/cup - amazing). You can also cook it in the microwave (lazy chef win): just cut it in half, scoop out the seeds, add a couple table spoons of water into each “bowl” of your two new pieces of squash, and microwave on high for 10 minutes. Once it’s cooled down a bit, just use a fork to scrape your squash into spaghetti. (What?! It can do that!? Yes, it is seriously a magical food.) Season with salt and pepper to taste.
Oh right, back to what happened today…
So my other latest obsession is kale chips. I’ve been working on creating my own recipe, but still haven’t found anything NEAR as delicious as Lydia’s Organics Kale Krunchies. I devour both the Sassy Spice and the Herbs de Provence flavors ($7.49/ea). They are also high in nutrients and low in calories (50 cals/serving). 
I was eating a handful of kale chips while making my spaghetti squash when genius hit: why not combine them together? Turns out, it was DELICIOUS. Finally, I added a few slices of grilled chicken breast on top for some protein, and BAM! Yummy, nutritious meal, ready to go. 
For those of you asking, here’s the how-to:
Ingredients:
1) One spaghetti squash
2) One serving of Lydia’s Organics Kale Krunchies - Sassy Spice (this leaves you with leftovers to munch on later)
3) Grilled or baked chicken, cut in slices (I flavored mine with Mrs. Dash’s Fiesta Lime seasoning before baking at 350-degrees for 25 minutes)
Directions:
1) Cut spaghetti squash in half, lengthwise (hot dog style)
2) Remove pulp and seeds with a spoon
3) Put 1-2 tbs water in each “bowl” of the squash
4) Put squash face up (or bowl up) on a plate, and microwave on high for 10-12 minutes
5) Once cooled, use a fork to scrap squash into spagetti like strands. Just start at either end of a squash half and drag your fork downwards. Continue until all squash is removed.
6) Mix one serving of Kale Krunchies into spaghetti squash. Add more flavor with salt and pepper to taste.
7) Slice up your chicken and add on top.
Enjoy!

My Latest Meal Invention: Spaghetti Squash Salad O’Amazingness

I try to eat pretty healthy, limiting my sugars and carbs as much as I can (read Why We Get Fat if you want to learn more about this topic). And I don’t have much time to plan out recipes or shop for ingredients, so I often experiment in the kitchen with whatever I have.

Today, I rummaged through my food and decided to create a new spaghetti squash dish. First of all, I LOVE spaghetti squash, mainly for the fact that you can eat it like a pasta without worrying about calories or cabs (it has approximately 40 calories/cup - amazing). You can also cook it in the microwave (lazy chef win): just cut it in half, scoop out the seeds, add a couple table spoons of water into each “bowl” of your two new pieces of squash, and microwave on high for 10 minutes. Once it’s cooled down a bit, just use a fork to scrape your squash into spaghetti. (What?! It can do that!? Yes, it is seriously a magical food.) Season with salt and pepper to taste.

Oh right, back to what happened today…

So my other latest obsession is kale chips. I’ve been working on creating my own recipe, but still haven’t found anything NEAR as delicious as Lydia’s Organics Kale Krunchies. I devour both the Sassy Spice and the Herbs de Provence flavors ($7.49/ea). They are also high in nutrients and low in calories (50 cals/serving). 

I was eating a handful of kale chips while making my spaghetti squash when genius hit: why not combine them together? Turns out, it was DELICIOUS. Finally, I added a few slices of grilled chicken breast on top for some protein, and BAM! Yummy, nutritious meal, ready to go. 

For those of you asking, here’s the how-to:

Ingredients:

1) One spaghetti squash

2) One serving of Lydia’s Organics Kale Krunchies - Sassy Spice (this leaves you with leftovers to munch on later)

3) Grilled or baked chicken, cut in slices (I flavored mine with Mrs. Dash’s Fiesta Lime seasoning before baking at 350-degrees for 25 minutes)

Directions:

1) Cut spaghetti squash in half, lengthwise (hot dog style)

2) Remove pulp and seeds with a spoon

3) Put 1-2 tbs water in each “bowl” of the squash

4) Put squash face up (or bowl up) on a plate, and microwave on high for 10-12 minutes

5) Once cooled, use a fork to scrap squash into spagetti like strands. Just start at either end of a squash half and drag your fork downwards. Continue until all squash is removed.

6) Mix one serving of Kale Krunchies into spaghetti squash. Add more flavor with salt and pepper to taste.

7) Slice up your chicken and add on top.

Enjoy!

4
While breaking out my Breville juicer (my latest favorite kitchen gadget purchase) today, I decided to get creative. I threw in a bunch of carrots, and for some added sweetness, a small handful of blackberries. I never in a million years would have thought that blackberries and carrots could be a good pair, but trust me, it was DELICIOUS.
So delicious, in fact, that I couldn’t stop eating the leftover carrots and blackberries that remained non-juiced. (I’m feeling a new baking experiment coming on…)
What other unusual foods do you think would go well with carrots?  While breaking out my Breville juicer (my latest favorite kitchen gadget purchase) today, I decided to get creative. I threw in a bunch of carrots, and for some added sweetness, a small handful of blackberries. I never in a million years would have thought that blackberries and carrots could be a good pair, but trust me, it was DELICIOUS.
So delicious, in fact, that I couldn’t stop eating the leftover carrots and blackberries that remained non-juiced. (I’m feeling a new baking experiment coming on…)
What other unusual foods do you think would go well with carrots? 

While breaking out my Breville juicer (my latest favorite kitchen gadget purchase) today, I decided to get creative. I threw in a bunch of carrots, and for some added sweetness, a small handful of blackberries. I never in a million years would have thought that blackberries and carrots could be a good pair, but trust me, it was DELICIOUS.

So delicious, in fact, that I couldn’t stop eating the leftover carrots and blackberries that remained non-juiced. (I’m feeling a new baking experiment coming on…)

What other unusual foods do you think would go well with carrots? 

3
How was your Labor Day weekend? Mine was a pretty typical San Franciscan weekend - great food, farmers markets, etc. Though, I did happen to stumble across these super cool "Mini Mitts" at Sur La Table. They fit perfectly around your fingers and protect you from hot pans and dishes. As you can see, they also come in a lot of fun colors. 
Thus, I’m saying goodbye to traditional oven mitts. At $6/each, these mini mitts definitely fulfill their purpose.
**Pictured are my weekly staples: chicken breast and veggie egg muffins. Delish. How was your Labor Day weekend? Mine was a pretty typical San Franciscan weekend - great food, farmers markets, etc. Though, I did happen to stumble across these super cool "Mini Mitts" at Sur La Table. They fit perfectly around your fingers and protect you from hot pans and dishes. As you can see, they also come in a lot of fun colors. 
Thus, I’m saying goodbye to traditional oven mitts. At $6/each, these mini mitts definitely fulfill their purpose.
**Pictured are my weekly staples: chicken breast and veggie egg muffins. Delish.

How was your Labor Day weekend? Mine was a pretty typical San Franciscan weekend - great food, farmers markets, etc. Though, I did happen to stumble across these super cool "Mini Mitts" at Sur La Table. They fit perfectly around your fingers and protect you from hot pans and dishes. As you can see, they also come in a lot of fun colors. 

Thus, I’m saying goodbye to traditional oven mitts. At $6/each, these mini mitts definitely fulfill their purpose.

**Pictured are my weekly staples: chicken breast and veggie egg muffins. Delish.

72
Apple Bagelwiches
If you know me, you know that I absolutely ADORE apples…Fuji apples, to be specific. I literally eat one almost every day. (I’m the weirdo at the grocery store who buys about 15 at once. But, have I had to go to the doctor lately? Nope. The adage is totally true.) Most often, I add a spoonful of peanut butter on the side for some added protein. This is a very common snack, right? Right.
But today, I decided to add a little twist to my everyday delight by transforming my boring apple slices into something more interesting: apple bagelwiches. I even used aspic cutters to make them more beautiful. The end result was delicious (and fun!). 
Here’s the how-to:
Use an apple corer to remove the core from your apple.
Slice the apple into thin pieces.
Optional: Use your preference of aspic cutter to cut out fun shapes from the center. I used a flower shape and a star. (Note: You could stop at this point and still have a fun snack!)
Spread peanut butter around the edge of one side of an apple slice. I used creamy but I think crunchy would work. Creamy vs. Crunchy is like Pepsi vs. Coke, so I’m not even going to try and tell you what to do here.
Add granola (or any yummy topping) on top of the peanut butter. I used a nutty granola - make sure your granola isn’t the clumpy kind or else it may not work out too well.
Cover with another apple slice, and enjoy!
I could easily bite all the way through to enjoy both slices of apple as well as the peanut butter. It made my snack time today much more enjoyable.
I hope you try this out as well. Let me know if you use any different ingredients — the possibilities are endless! Apple Bagelwiches
If you know me, you know that I absolutely ADORE apples…Fuji apples, to be specific. I literally eat one almost every day. (I’m the weirdo at the grocery store who buys about 15 at once. But, have I had to go to the doctor lately? Nope. The adage is totally true.) Most often, I add a spoonful of peanut butter on the side for some added protein. This is a very common snack, right? Right.
But today, I decided to add a little twist to my everyday delight by transforming my boring apple slices into something more interesting: apple bagelwiches. I even used aspic cutters to make them more beautiful. The end result was delicious (and fun!). 
Here’s the how-to:
Use an apple corer to remove the core from your apple.
Slice the apple into thin pieces.
Optional: Use your preference of aspic cutter to cut out fun shapes from the center. I used a flower shape and a star. (Note: You could stop at this point and still have a fun snack!)
Spread peanut butter around the edge of one side of an apple slice. I used creamy but I think crunchy would work. Creamy vs. Crunchy is like Pepsi vs. Coke, so I’m not even going to try and tell you what to do here.
Add granola (or any yummy topping) on top of the peanut butter. I used a nutty granola - make sure your granola isn’t the clumpy kind or else it may not work out too well.
Cover with another apple slice, and enjoy!
I could easily bite all the way through to enjoy both slices of apple as well as the peanut butter. It made my snack time today much more enjoyable.
I hope you try this out as well. Let me know if you use any different ingredients — the possibilities are endless! Apple Bagelwiches
If you know me, you know that I absolutely ADORE apples…Fuji apples, to be specific. I literally eat one almost every day. (I’m the weirdo at the grocery store who buys about 15 at once. But, have I had to go to the doctor lately? Nope. The adage is totally true.) Most often, I add a spoonful of peanut butter on the side for some added protein. This is a very common snack, right? Right.
But today, I decided to add a little twist to my everyday delight by transforming my boring apple slices into something more interesting: apple bagelwiches. I even used aspic cutters to make them more beautiful. The end result was delicious (and fun!). 
Here’s the how-to:
Use an apple corer to remove the core from your apple.
Slice the apple into thin pieces.
Optional: Use your preference of aspic cutter to cut out fun shapes from the center. I used a flower shape and a star. (Note: You could stop at this point and still have a fun snack!)
Spread peanut butter around the edge of one side of an apple slice. I used creamy but I think crunchy would work. Creamy vs. Crunchy is like Pepsi vs. Coke, so I’m not even going to try and tell you what to do here.
Add granola (or any yummy topping) on top of the peanut butter. I used a nutty granola - make sure your granola isn’t the clumpy kind or else it may not work out too well.
Cover with another apple slice, and enjoy!
I could easily bite all the way through to enjoy both slices of apple as well as the peanut butter. It made my snack time today much more enjoyable.
I hope you try this out as well. Let me know if you use any different ingredients — the possibilities are endless! Apple Bagelwiches
If you know me, you know that I absolutely ADORE apples…Fuji apples, to be specific. I literally eat one almost every day. (I’m the weirdo at the grocery store who buys about 15 at once. But, have I had to go to the doctor lately? Nope. The adage is totally true.) Most often, I add a spoonful of peanut butter on the side for some added protein. This is a very common snack, right? Right.
But today, I decided to add a little twist to my everyday delight by transforming my boring apple slices into something more interesting: apple bagelwiches. I even used aspic cutters to make them more beautiful. The end result was delicious (and fun!). 
Here’s the how-to:
Use an apple corer to remove the core from your apple.
Slice the apple into thin pieces.
Optional: Use your preference of aspic cutter to cut out fun shapes from the center. I used a flower shape and a star. (Note: You could stop at this point and still have a fun snack!)
Spread peanut butter around the edge of one side of an apple slice. I used creamy but I think crunchy would work. Creamy vs. Crunchy is like Pepsi vs. Coke, so I’m not even going to try and tell you what to do here.
Add granola (or any yummy topping) on top of the peanut butter. I used a nutty granola - make sure your granola isn’t the clumpy kind or else it may not work out too well.
Cover with another apple slice, and enjoy!
I could easily bite all the way through to enjoy both slices of apple as well as the peanut butter. It made my snack time today much more enjoyable.
I hope you try this out as well. Let me know if you use any different ingredients — the possibilities are endless! Apple Bagelwiches
If you know me, you know that I absolutely ADORE apples…Fuji apples, to be specific. I literally eat one almost every day. (I’m the weirdo at the grocery store who buys about 15 at once. But, have I had to go to the doctor lately? Nope. The adage is totally true.) Most often, I add a spoonful of peanut butter on the side for some added protein. This is a very common snack, right? Right.
But today, I decided to add a little twist to my everyday delight by transforming my boring apple slices into something more interesting: apple bagelwiches. I even used aspic cutters to make them more beautiful. The end result was delicious (and fun!). 
Here’s the how-to:
Use an apple corer to remove the core from your apple.
Slice the apple into thin pieces.
Optional: Use your preference of aspic cutter to cut out fun shapes from the center. I used a flower shape and a star. (Note: You could stop at this point and still have a fun snack!)
Spread peanut butter around the edge of one side of an apple slice. I used creamy but I think crunchy would work. Creamy vs. Crunchy is like Pepsi vs. Coke, so I’m not even going to try and tell you what to do here.
Add granola (or any yummy topping) on top of the peanut butter. I used a nutty granola - make sure your granola isn’t the clumpy kind or else it may not work out too well.
Cover with another apple slice, and enjoy!
I could easily bite all the way through to enjoy both slices of apple as well as the peanut butter. It made my snack time today much more enjoyable.
I hope you try this out as well. Let me know if you use any different ingredients — the possibilities are endless!

Apple Bagelwiches

If you know me, you know that I absolutely ADORE apples…Fuji apples, to be specific. I literally eat one almost every day. (I’m the weirdo at the grocery store who buys about 15 at once. But, have I had to go to the doctor lately? Nope. The adage is totally true.) Most often, I add a spoonful of peanut butter on the side for some added protein. This is a very common snack, right? Right.

But today, I decided to add a little twist to my everyday delight by transforming my boring apple slices into something more interesting: apple bagelwiches. I even used aspic cutters to make them more beautiful. The end result was delicious (and fun!). 

Here’s the how-to:

  1. Use an apple corer to remove the core from your apple.
  2. Slice the apple into thin pieces.
  3. Optional: Use your preference of aspic cutter to cut out fun shapes from the center. I used a flower shape and a star. (Note: You could stop at this point and still have a fun snack!)
  4. Spread peanut butter around the edge of one side of an apple slice. I used creamy but I think crunchy would work. Creamy vs. Crunchy is like Pepsi vs. Coke, so I’m not even going to try and tell you what to do here.
  5. Add granola (or any yummy topping) on top of the peanut butter. I used a nutty granola - make sure your granola isn’t the clumpy kind or else it may not work out too well.
  6. Cover with another apple slice, and enjoy!

I could easily bite all the way through to enjoy both slices of apple as well as the peanut butter. It made my snack time today much more enjoyable.

I hope you try this out as well. Let me know if you use any different ingredients — the possibilities are endless!

45
Egg(o) Waffles
I debated how to title this post. Egg Waffles, Egg-o-Waffles, Waffles o’ Egg… the possibilities are endless. 
The point is, I think I just made my breakfast 10x easier and faster. Even faster than the time it takes to make egg muffins.
Just pour egg beaters into a waffle iron, wait a couple minutes, and your egg waffles are cooked and ready to eat. I topped mine with spinach, cheese, and hot sauce, but you can obviously use whatever you like. I also debated mixing in the toppings with the egg beaters themselves (to cook in the waffle iron) but didn’t want to overfill it the first time around. More experimentation is necessary on that front.
The best part about all of this is that there was almost ZERO clean-up so long as you spray your waffle iron with a nonstick spray (I used coconut spray oil). You can pour the beaters right in from the carton and they come off the iron very clean. These would even make great fillers for an egg sandwich, if  you wanted to eat it on the go.
Ah… easy breakfast foods, I love thee. Egg(o) Waffles
I debated how to title this post. Egg Waffles, Egg-o-Waffles, Waffles o’ Egg… the possibilities are endless. 
The point is, I think I just made my breakfast 10x easier and faster. Even faster than the time it takes to make egg muffins.
Just pour egg beaters into a waffle iron, wait a couple minutes, and your egg waffles are cooked and ready to eat. I topped mine with spinach, cheese, and hot sauce, but you can obviously use whatever you like. I also debated mixing in the toppings with the egg beaters themselves (to cook in the waffle iron) but didn’t want to overfill it the first time around. More experimentation is necessary on that front.
The best part about all of this is that there was almost ZERO clean-up so long as you spray your waffle iron with a nonstick spray (I used coconut spray oil). You can pour the beaters right in from the carton and they come off the iron very clean. These would even make great fillers for an egg sandwich, if  you wanted to eat it on the go.
Ah… easy breakfast foods, I love thee.

Egg(o) Waffles

I debated how to title this post. Egg Waffles, Egg-o-Waffles, Waffles o’ Egg… the possibilities are endless. 

The point is, I think I just made my breakfast 10x easier and faster. Even faster than the time it takes to make egg muffins.

Just pour egg beaters into a waffle iron, wait a couple minutes, and your egg waffles are cooked and ready to eat. I topped mine with spinach, cheese, and hot sauce, but you can obviously use whatever you like. I also debated mixing in the toppings with the egg beaters themselves (to cook in the waffle iron) but didn’t want to overfill it the first time around. More experimentation is necessary on that front.

The best part about all of this is that there was almost ZERO clean-up so long as you spray your waffle iron with a nonstick spray (I used coconut spray oil). You can pour the beaters right in from the carton and they come off the iron very clean. These would even make great fillers for an egg sandwich, if  you wanted to eat it on the go.

Ah… easy breakfast foods, I love thee.

236
Apple Cookies (And No, Not The Web Kind On Your Mac)
Not only am I an apple freak (see the Apple Bagelwiches post), but Friday marks the first day of Fall, and so I felt especially inspired to experiment with them a bit more today.
As you know, Fall is a season where many people bake apples, mostly in tarts and pies. But they can also be baked flat on a cookie sheet. Here’s how to make baked apples even more awesome:
Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know - 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.
Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.
If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy! Apple Cookies (And No, Not The Web Kind On Your Mac)
Not only am I an apple freak (see the Apple Bagelwiches post), but Friday marks the first day of Fall, and so I felt especially inspired to experiment with them a bit more today.
As you know, Fall is a season where many people bake apples, mostly in tarts and pies. But they can also be baked flat on a cookie sheet. Here’s how to make baked apples even more awesome:
Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know - 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.
Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.
If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy! Apple Cookies (And No, Not The Web Kind On Your Mac)
Not only am I an apple freak (see the Apple Bagelwiches post), but Friday marks the first day of Fall, and so I felt especially inspired to experiment with them a bit more today.
As you know, Fall is a season where many people bake apples, mostly in tarts and pies. But they can also be baked flat on a cookie sheet. Here’s how to make baked apples even more awesome:
Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know - 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.
Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.
If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy! Apple Cookies (And No, Not The Web Kind On Your Mac)
Not only am I an apple freak (see the Apple Bagelwiches post), but Friday marks the first day of Fall, and so I felt especially inspired to experiment with them a bit more today.
As you know, Fall is a season where many people bake apples, mostly in tarts and pies. But they can also be baked flat on a cookie sheet. Here’s how to make baked apples even more awesome:
Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know - 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.
Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.
If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy! Apple Cookies (And No, Not The Web Kind On Your Mac)
Not only am I an apple freak (see the Apple Bagelwiches post), but Friday marks the first day of Fall, and so I felt especially inspired to experiment with them a bit more today.
As you know, Fall is a season where many people bake apples, mostly in tarts and pies. But they can also be baked flat on a cookie sheet. Here’s how to make baked apples even more awesome:
Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know - 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.
Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.
If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy! Apple Cookies (And No, Not The Web Kind On Your Mac)
Not only am I an apple freak (see the Apple Bagelwiches post), but Friday marks the first day of Fall, and so I felt especially inspired to experiment with them a bit more today.
As you know, Fall is a season where many people bake apples, mostly in tarts and pies. But they can also be baked flat on a cookie sheet. Here’s how to make baked apples even more awesome:
Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know - 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.
Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.
If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy!

Apple Cookies (And No, Not The Web Kind On Your Mac)

Not only am I an apple freak (see the Apple Bagelwiches post), but Friday marks the first day of Fall, and so I felt especially inspired to experiment with them a bit more today.

As you know, Fall is a season where many people bake apples, mostly in tarts and pies. But they can also be baked flat on a cookie sheet. Here’s how to make baked apples even more awesome:

  • Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
  • Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
  • Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
  • Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know - 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.

Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.

If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy!