Healthy Maple Cinnamon Pecan Apple Crumble

K any of you out there who say you aren’t dessert people are straight up lying cuz dessert is life. There’s nothing I love more than a healthified dessert, which is why I’ve been making this Healthy Maple Cinnamon Pecan Apple Crumble (plus a lil scoop of coconut nice cream for funsies) on repeat instead of crushing apple pies this holiday season.

SO FREAKIN EASY AND DELICIOUS PEOPLE!!! Not to mention it’s dairy, gluten, and refined-sugar free!!! AND it’s basically just like eating some apple and oatmeal. So break out your apples and get to chopping because you’re about to be hooked on this holiday season staple. Enjoy!!!

Healthy Maple Cinnamon Pecan Apple Crumble

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 apples, cored and diced (I like using Macintosh apples)
  • 2 tsp tapioca starch
  • 2 tsp cinnamon
  • 1 cup gluten-free rolled oats
  • ¼ cup almond flour
  • ¼ cup chopped pecans
  • ½ tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp maple extract
  • Bites By Bai Dairy-Free Coconut Nice Cream to scoop on top (optional)

Directions

  1. Pre-heat your oven to 350 degrees F and grease a 9-inch pie tin with coconut oil (or your oil of choice).
  2. In a medium sized bowl, add your apples, tapioca starch, and 2 tsp cinnamon. Mix together until all your apples are coated and then spread in the bottom of the pie tin.
  3. Mix together your oats, almond flour, pecans, ½ tsp cinnamon, maple syrup, coconut oil, and maple extract. Then, press it lightly on top of your apples.
  4. Bake for about 45 minutes, or until top is firm and golden.
  5. Remove from the oven and allow to cool for 10 minutes until serving. Serve with a scoop of coconut nice cream (optional).

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The Easiest Pickled Veggies

Okay you guys. If you all are mostly plant-based eaters like me, I know you have the same struggle I do of using all my veggies up before they go bad in the fridge. Whenever I’m grocery shopping, I’m always SO over eager to buy allllllllll the veggies (I can’t help it, I love them all) and inevitably I end up with some unused little guys in the bottom of my crisper drawer feeling left out and worthless.

BUT. I’m putting an end to the unloved veggies right freakin’ now because ya know what you can do with those stragglers right before they’ve reached the end of their shelf life?

PICKLE THEM.

That’s right people!!! Pickled veggies are like the easiest thing ever andddddd did I mention the gut health benefits? Uh, ya. Happy gut galore here guys. Since pickling is a form of fermentation, during the pickling process good bacteria breaks down the cellulose and natural sugars thus creating probiotics. AND you get the health benefits of whatever veg you’re pickling, too, whether that be vitamins, antioxidants, preventing blood sugar spikes, you name it. Pickling also keeps the food from spoiling so it saves you lots of moolah since you don’t have to waste those veggies that were otherwise destined for the trash can.

Okay, so now that I’ve convinced you that pickling is something you just HAVE to do now, you may be asking, “But Bailey, what the heck do I do with my pickled veggies?”

Good question. While I personally think these guys are good enough to just be eaten straight outta the jar, they can also be used as the ultimate topping. Throw ’em on a sandwich, in a salad, or even in tacos (or whatever you’re eating that could use a trip to flavortown) and BOOM instant deliciousness. You can even use the leftover brine as a tasty, vinegar-y salad dressing! I’m telling ya, the options are endless here. There’s no down side.

So head on over to that fridge, pull out those leftover veggies that are being neglected, and get to pickling!!! You’ll be a pro before ya know it. Happy pickling my peeps!

The Easiest Pickled Veggies

  • Servings: 4 Jars
  • Difficulty: easy
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Ingredients

  • 500 ml white wine vinegar
  • 500 ml water
  • 1/3 cup raw honey
  • ¼ cup salt
  • ½ red onion, sliced
  • 4 Tbsp mustard seeds
  • 4 Tbsp black peppercorns
  • 1 cup dill
  • 8 cloves garlic
  • 4 sterilized mason jars
  • 4 cups total of whatever veggies you’d like to pickle (I did 1 cup each of radishes, carrots, red onion, and cauliflower)

Directions

  1. In a large pot, bring the vinegar, water, honey, and salt to a simmer over medium heat.
  2. Meanwhile, split the red onion, mustard seeds, peppercorns, dill, and garlic cloves evenly amongst your jars. Then fill them with your veggies.
  3. Once the salt and honey has dissolved, pour your brine into the mason jars and seal. Place them in the refrigerator for at least a week before using.


Sweet Massaged Kale Salad with Vegan Parmesan

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This is 100% my favorite salad of all time (currently). I’ve literally been eating it night and day for the past two weeks and I still can’t get enough of it!

Anddddd, besides being leafy green and delicious, it takes two seconds to make (you can even pre-make the dressing and keep it in a bottle for easy access then all you have to do is make the vegan parm and you’re set). It’s the perfect way to have a delicious healthy side salad/meal in minutes. AND IT’S SO GOOD. I made the Oh She Glows Butternut Squash with this nutty parmesan substitute and ever since I’ve just been putting it in everything.

I hope you enjoy, my peeps!

Sweet Massaged Kale Salad with Vegan Parmesan

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • ¼ c golden raisins
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp raw honey
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • Oh She Glows Almond-Pecan Parmesan

  • ¼ c almonds
  • ¼ c pecans
  • 1 Tbsp nutritional Yeast
  • ½ tsp extra virgin olive oil
  • pinch sea salt

Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter. Add the golden raisins.
  2. Meanwhile, combine 2 Tbsp olive oil, lemon juice, honey, garlic, and pepper and whisk to combine.
  3. Place all ingredients for the Oh She Glows Almond-Pecan Parmesan in a food processor and pulse until the nuts are in tiny chunks.
  4. Add the “parmesan” and dressing and toss to combine. Enjoy!


Pink Pitaya Empower Smoothie Bowl

pink pitaya empower smoothie bowl

Guess what today is!!!!

Okay yeah so it’s a measely ole’ Wednesday, August 15th to be exact. What’s so special about that?

WELL. Today just so happens to mark my 100th blog post WOOHOOOOOO!!!!! So I’ve decided to post about my favorite thing to eat of all time. Ever since my tongue first tasted pink pitaya, I knew we were destined to be in each other’s lives forever and ever. Since moving to Edmonton, however, the pink pitaya is scarce due to it being a tropical fruit and Edmonton being far from a tropical climate.

However, on the off chance when I am able to get my hands of some of that pretty pink stuff, I devour every last bite because it’s SO FREAKIN GOOD and good for you!!! So 100th post, i dedicate to you pink pitaya (the highest of all honors).

Okay Bailey, that’s cool and all, but what even is the stuff? Pink pitaya (sometimes referred to as dragonfruit) is the fruit of a cactus grown usually in California, Central America, South America, and Southeast Asia. There are two types, white flesh and pink flesh on the inside, both spotted with tiny black seeds. The white fleshed dragonfruit is very common to find in supermarkets, however the pink fleshed dragonfruit is my personal favorite as I find it much sweeter and more flavorful than its white fleshed counterpart.

Now what’s so great about this fruit, you ask? WELL lemme spit some knowledge at ya about pitaya:

  • low in calories
  • high in antioxidants
  • rich in proteins, fiber, a wealth of vitamins and minerals, as well as polyunsaturated fatty acids like omega-3 and omega-6 (healthy fats)
  • high levels of vitamin C help boost immunity
  • helps detoxify the body by flushing out toxins and waste metals
  • boosts your metabolism and aids in digestion
  • way too many more benefits to list!

So celebrate my 100th post with me by doing your body (and taste buds) a favor and make this smoothie bowl right now!!!!!!

Pink Pitaya Empower Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 package frozen Pitaya Plus dragonfruit
  • ½ frozen banana
  • ¼ cup frozen strawberries
  • ¼ cup unsweetened cashew milk
  • ¼ cup of your favorite granola (I use Oh She Glow’s Mocha Empower Glow Bars crumbled up)
  • fresh chopped bananas and strawberries
  • Barney Butter Chocolate Almond Butter
  • a drizzle of raw honey

Directions

  1. Add the frozen items and cashew milk to a high-powered blender and blend until thick, creamy, and smooth.
  2. Pour the contents into a bowl and top with the remaining ingredients. Enjoy!