Posts tagged fruit

apple & cranberry sauce

i finally, finally made a contribution to the thanksgiving table year! the best part was i made this the day before the holiday, so i could stay out of dad’s way while he was preparing the actual feast. (truth be told, we went out to eat on thanksgiving this year and then had a mini family thanksgiving dinner on black friday! best of both worlds.)

i love my nona’s traditional cranberry sauce, but instead of mimicking her exact recipe, i looked for a new, unique one to use on my own. i found this one from cooking light and based my recipe off that, just tweaking a few measurements. it got rave reviews and i can’t recommend it enough! it’s not quite as tart as some cranberry sauce recipes, which i really liked. it made the side go better with the rest of the plate! i thought the cinnamon and apples were a FANTASTIC touch.

i realize i should have posted this before thanksgiving, but i’m posting now in hopes you can enjoy this for christmas dinner :) happy holidays!



2 chopped, peeled granny smith apples (appx. 1.5 cups)

1 bag (12 oz.) fresh cranberries

1/2 cup packed brown sugar

1/2 cup white grape juice

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon




peel the apples and chop the fruit into 1/2” pieces. wash and rinse your cranberries, too.



combine all ingredients in a medium saucepan and bring to a boil (watch out for exploding cranberries! they’ll get ya in the eye!). reduce heat and let simmer for about 20-25 minutes, stirring occasionally.

let it cool, store it in the fridge and serve chilled. it’ll firm up the longer it cools.


since i hate gravy, this is my favorite thing to eat on top of turkey! enjoy :)

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greeña colada smoothie recipe

"if you like piña coladas, getting caught in the rain.." it’s fine, i know you were singing that to, just as soon as you read this post title (i’m so clever!). here, let me help you out:

you’re welcome. now moving on…

lately i’ve been eating a smoothie for breakfast almost every day and it usually is some variation surrounding: 1 c. frozen strawberries, 1 c. unsweetened almond milk, 1 c. spinach, 1 c. protein powder. it’s filling, nutritious and tasty - what more can you ask for first thing in the morning? (i PROMISE if you blend it enough, you cannot taste the spinach. you might think i’m crazy for drinking veggies, but you really don’t notice it and think of all the extra nutrition you’re sneaking into your breakfast! one serving of dark, leafy greens out of the way before 8am!)

the problem was that i was out of berries last week. and also out of almond milk. what i DID have were frozen bananas and pineapple, unsweetened coconut/almond milk and then my usual spinach and protein powder. what i ended up with was nothing short of a piña colada suitable for breakfast.

one thing to keep in mind, though, is that while my normal breakfast of berries are low in sugar for fruits, both pineapple and bananas are very high in sugar. keep this baby as a treat and not as an every day drink!


1/2 banana, sliced and frozen

3/4 c. frozen pineapple chunks

1 c. fresh, raw baby spinach

1 c. unsweetened coconut almond milk

1 scoop vanilla protein powder (optional)

(note: i already had these banana slices frozen because when i’ve got a banana on the counter that’s on its last legs, i’ll proactively slice it up before it goes bad and freeze it. perfect for smoothies or any recipe you don’t want to use a whole banana for!)

are you ready for these instructions? i know they’re pretty complicated…

dump everything in the blender. blend until smooth. pour. sip.

now look at that bright, beautiful beverage! wouldn’t you be excited to drink that in the morning? it’s practically a mocktail.

if you’re into smoothies, i also have some great recipes for an orange creamsicle smoothie, peanut butter banana & honey smoothie and a super healthy green smoothie

on the other hand, if you’re only interested in the piña colada aspect, check out these piña colada cupcakes! see? something for everyone.

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#pina colada

banana blueberry bread (vegan, no oil, no added sugar!)

okay so i figured the title of this post might scare you off, but i promise. this is one of the most delicious breakfast breads (or muffins) that i’ve ever had. and the best part is that after you eat it, you don’t have to feel guilty for eating a 600 calorie sugar bomb that makes you miserable for the rest of the day. win-win, right?!

things that make this banana blueberry bread healthier are that it uses: no oil, no butter, no sugar and it DOES use whole wheat flour. plus, it’s jam-packed with fruit, whole grains and even some healthy fats in the form of optional walnuts.

if you haven’t run away yet… congratulations! now you get to see how EASY the recipe is and make a loaf or some muffins for yourself. you’ll thank me later.

3 bananas (the riper the better!)

1 Tablespoon lemon juice

1/3 cup vanilla almond milk

1/2 cup unsweetened apple sauce

2 Tablespoons agave nectar

2 cups whole wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup blueberries

1/4 cup walnuts, roughly chopped (optional)

(now that you’re done with the collecting, let’s move onto the doing! …have you missed me saying that?)

to get started, preheat your oven (do you like our brand spankin’ new one?! so many colors!) and spray your 9x5 loaf pan (or muffin tin) with nonstick spray.

mash up your bananas in a large bowl (i went with the potato masher method) until they’re nice and gloppy (sorry for the unappetizing adjective).  next up, add your lemon juice, agave, almond milk and apple sauce and stir it all up. set this bowl to the side for a hot second.

in a medium bowl, combine the whole wheat flour, baking powder, baking soda, salt and cinnamon. then pour it into the big bowl and stir until everything is well-combined.

once everything is mixed together, fold in your blueberries and walnuts until they’re evenly distributed. pour the batter into your loaf pan and pop it into your 350-degree oven for 45-50 minutes. the bread will be nice and light brown on top and a toothpick should come out clean from the middle.

let it cool for 15-20 minutes, slice and enjoy!

click here for a printable version of the recipe!

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#banana bread





waldorf salad

i wonder if i’m going to get any blair waldorf/gossip girl searches landing here on my blog. i found out yesterday that not one but THREE people got to my blog using the search term “bakeries are small and black just like your great uncle.” yup, you read that right, folks. i guess between my talking about nyc bakeries, black and white cookies and using a story people quote involving a great uncle, this makes sense. but WHO searches for that?!

anyways, quick state of the union: i’m pretty proud of myself for learning how to make BUTTONS last night and now have an rss feed and twitter button over on the right. it’s so geeky and it made me stay up way past my bedtime, but i was determined and i did it! also, my friend and loyal reader, ally, is fantastic. she’s always giving me such valuable feedback on my blog and her suggestions usually invoke change! i wouldn’t have a printable recipe page if it wasn’t for her and now, on said printable recipes, i’ve also added nutrition information, cooking times and serving sizes for those of you that are interested :)

anyways, here’s a recipe for my waldorf salad. let’s consider it… chicken salad with a twist. rather than chunks of chicken thrown together with gobs of mayo, this is a scrumptious alternative, light on the mayo, full of different textures and flavors from tart apples to chewy craisins and juicy grapes to crunchy walnuts. trust me, it’s fantastic and for some reason, reminds me of summer.

three chicken breasts (appx. 1 lb.)

pinch of salt

two pinches of pepper

two pinches of garlic powder

two pinches of onion powder

1 cup grapes

1 granny smith apple

1/4 cup walnuts or almonds or a combination of both

1/4 cup craisins

1/4 cup light mayonnaise

1/2 teaspoon dill weed

done collecting? super. let’s move onto the doing.

the longest step of this whole dish is cooking the chicken and waiting for it to cool. during that time, you can go watch real housewives of beverly hills or something, it’s not hands on, so even though from beginning to end this dish might take you an hour, that doesn’t really count.

spray a baking dish with nonstick spray and put your chicken in the dish. sprinkle the side that’s facing up with one pinch of salt, pepper, garlic powder and onion powder. bake at 425 degrees for 15 minutes. then, flip over the chicken and sprinkle the other side with the rest of your pepper and powders. let it cook another 10-15 minutes or until it’s cooked all the way through. you want the chicken to be cooked but not charred or anything - i wouldn’t suggest grilling or anything like that.

set it aside and let it cool as much as possible.

while the chicken is cooking or cooling, prep the rest of your ingredients. if anne burrell has taught me anything, it’s the importance of your mise en place. for those of you that don’t speak french (read: me), i’ll let you in on a secret - it just means everything in place. basically, have all your prep work ready to go, so that when you’re cooking, you don’t have to sit there and clean, chop or look for your ingredients.

i sliced all my grapes in half, cut my apple into 16ths and then chopped that. i measured out my craisins and chopped my almond/walnut mixture, as well.

when the chicken was cooled, i chopped it into bite-size pieces. isn’t this plate so pretty?!

i then thought up a little technique to make sure everything was well-mixed from the start. instead of just dumping everything into the mixing bowl, one ingredient at a time, i went around the plate three or four times and grabbed a little bit of each component and layered it in the bowl.

once everything is in there, add the light mayo and the dill. mix everything together and sneak a bite to see if it needs anymore seasoning.

after that, i toasted an english muffin and it was the perfect little sandwich! i ended up eating it open-faced, but i think it would have been great on a baguette, in a wrap or even on some lettuce if bread isn’t your thing.

click here for a printable version of the recipe!