Hello friends! If you read my last blog post or follow me on facebook or instagram, you’ll know I was on vacation last week. And I actually hit 500+ likes on my facebook page (HUGE THANK YOU) while I was gone so that was nice to come back to! For my mini vacay I visited my parents. They live (practically) on Lake Michigan so it was a nice little visit. Plus, my mom knows I’m a foodie so most of the trip revolved around food lol Here’s a few foodie pics from the trip (you can find more on my fb page, too):
So there’s a super cute blueberry shop/market near my parent’s house so we went there a couple times so we could try a nice variety of what they had to offer. They make blueberry frozen custard at the shop so I opted to try the blueberry custard parfait and my mom opted to try the blueberry custard and pineapple dole whip twist. They also make blueberry glazed donuts which we also, obviously, had to try. And every time I visit my parents I request we go to this local bakery in town because they make the best cupcakes. My personal fave: the chocolate covered strawberry with a chocolate cupcake base and a delicious strawberry buttercream frosting. And then I made my parent’s go back to the blueberry shop because they also make fudge and I had to buy some:
We ended up with a nice little assortment; mint chocolate swirl, dark chocolate caramel sea salt (my mom’s choice), peanut butter chocolate (my dad’s choice), dark chocolate caramel toffee, and birthday cake:
I also found a new fave way to start my mornings: pumpkin spice latte mugcake! Made with 6tbsp kodiak cakes pumpkin pancake mix, 1 egg, 1/3 cup coffee. Mix well, microwave 2 minutes, then enjoy!
I definitely lived it up while visiting my parents lol So now it’s back home and back to reality. With apples coming back into season I thought it would be fun to do an apple dish. So today we have my latest obsession: apple blueberry cobblers!
RD tip: An apple a day really does keep the doctor away! Apples are a great source of anti-inflammatory/anti-carcinogenic antioxidants, including polyphenols, flavonoids, and vitamin c. Everyone always says to eat the skin because that’s where the fiber is but that’s also where the antioxidants are! The skin provides 2-6 times the antioxidants activity of the apple flesh so it’s important to eat the entire apple whenever possible!
And like so many of my other recipes, these are in fact made in the microwave! Because it’s still too darn hot for the oven. Plus, ain’t nobody got time for the oven lol
RD tip: The color of the apple skin also matters! Different colors offer different nutrients! For example, red apples have a higher concentration of the antioxidant quercetin which is believed to act like an antihistamine and reduce inflammation as well as protect against cancer and heart disease. Granny smith apples, on the other hand, have a higher concentration of the antioxidant epicatechin which is associated with lowering the risk of stroke, heart failure, and cancer. Take home message: No matter what type of apple you choose, you can’t go wrong. But, like with anything else, variety is key. It’s not only important to eat a wide variety of fruits and vegetables but also a variety of fruits in the same family because they all provide something a little different.
RD tip: When baking (or microwaving) with apples, try to choose a blend of sweet and tart which will help elevate your baked goods by adding extra flavor, texture, and dimension to the overall end product.
Apple blueberry (microwave) cobbler – makes 4
⁃ 6 tbsp @kodiakcakes buttermilk pancake mix
⁃ pinch brown sugar
⁃ 1 tbsp cold butter
⁃ 1 tbsp water or milk
⁃ 1 recipe blueberry apple filling
blueberry apple filling
⁃ 1 granny Smith apple, cut into small pieces (leave skin on)
⁃ 1/2 cup sugar
⁃ 1 cup fresh blueberries
in a large pot, combine apple with blueberries, sugar, and just enough water to cover the fruit. bring to a boil then let simmer. i let mine simmer for about 40 minutes. remove from heat then let cool. spray 4 small ramekins then divide blueberry applesauce evenly amongst the ramekins. set aside. in a bowl, combine kodiak cakes with sugar then use a fork to cut in the butter. add 1 tbsp water or milk to form a dough. divide mixture into 4 equal sized pieces. flatten into discs then place on top of the rhubarb applesauce. microwave about 2 minutes. let cool. for the topping: 1 life way kefir cup with blueberry lavender topping.