Caramel-Pecan Apple Pie ****** You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. —Jean Castro, Phoenix, Arizona
Prep: 45 min. Bake: 65 min. + cooling
Pastry for single-crust pie (9 inches)
7 cups sliced peeled tart apples (about 6 medium)
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup caramel topping, room temperature
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/4 cup sugar
6 tablespoons cold butter, cubed
2/3 cup chopped pecans
1/4 cup caramel topping, room temperature
Whipped cream and additional caramel topping, optional
Preheat oven to 350°. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate until ready to fill.
In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.
For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.
Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
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👉 Repost from @tasteofhome 👈 Thanks!!
👏🏽GIVEAWAY ALERT! 👏🏽Vimco Wellness, Majusuperfoods, and Twins Kitchen have teamed up to give away some goodies! •
To participate, follow these simple steps:
1. follow @vimcowellness + @majusuperfoods + @twinskitchen
2. Like this pic and tag a friend! Multiple entries allowed - one person per comment.
Winner receives a Maju Superfoods USDA Organic Mental Mushroom blend 🍄 plus a Vimco Wellness Charcoal Lemonade 🍋 •
We're back at it! Snuffling out more sunshine yellow smoothie bowls to stretch that feeling of summer out as long as possible. 🌞
@Celiac.in.the.raw created this banana mango orange smoothie with our turmeric powder, and we can't take our eyes off it. We share some of her super kind words below (they've totally given us the warm fuzzies): "So I went ahead and added turmeric powder by @sarifoodscompany to my morning smoothie bowl. I love all the products from Sari Foods. FYI - for all you nutritional yeast lovers - Sari Foods has the best non-fortified #nooch 😉
Banana mango orange smoothie bowl with turmeric. Such a fabulous combination!"
Peace, love and sunshine bright smoothie bowls from the whole Sari Foods team 🌞
HAPPY FRIDAY! ❤️ Making Friday great again is what I’m all about recently. Today is one more chance to take a step to your goal. One more day to practice your craft. To love your tribe. To me amazing.
Everyday is a blessing. Friday happens to be more awesome because it’s right before the weekend! 😀. This is not the time to give up, or take a break. This is the time to push through and end strong. 💪
Make today awesome. 💕 (full video on my fb page. Comment for link)
it’s Friday que rico and I LOOOOOVE it!!!! Found my new favorite coffee shop in Phoenix! So they have tea as well, but.... You know I’m in it for the C O F F E E ! More pics of their cute shop in my stories ☕️ @teaspressa @visitphoenix
HAPPY FRIYAY!! Hope you have awesome weekend plans to look forward to! That usually gets me through a Friday workday. 😌💁🏽♀️
Last weekend I was told my mamí açaí bowls were a work of art 👩🏽🎨 so here’s a look at some of my best work 😉 and NEXT Friday if you don’t have plans (& even if you do) come check us out at our next event hosted by @8thflower 🌿
LINK IN BIO
Part Two: precursor pillar of functional nutrition: balanced insulin!
If you’ve answered yes to a few of those ?s from yesterday here’s a few simple things you can do to work towards regulating your insulin:
1. Reduce and work to avoid foods that cause a major spike in blood sugar (white sugar, white breads and pasta, candy and soda) and focus on lower net-carbohydrate (total carb-fiber) foods such as nuts, seeds, lentils, berries, broccoli, and leafy greens.
2. Make sure to eat carbohydrate dense foods with protein and fat (the zucchini bread from yesterday with a spoonful of almond butter).
3. Allow for a 12-hr eating window (aim to eat your last meal by 8:00 in the evening and breakfast around 8:00 the next day).
4. Make sure you’re getting enough protein. Protein has no effect on insulin and blood sugar so it helps keep your energy stable.
5. Reduce carbohydrate intake earlier in the day and focus on healthy sources of fat and protein first thing in the morning. Include your higher carbohydrate foods after excercise when your body is in its anabolic (building) phase and can refuel your cells with glucose rather than storing the extra sugar as fat and giving you a spike.
6. MAKE SURE YOU ARE GETTING ENOUGH SLEEP! A lack of sleep stimulates both your stress hormones and hunger hormones (cortisol, adrenaline, and ghrelin). When stress and hunger hormones are on the rise these changes become a whole lot harder to work towards. Think back to yesterday when I said things like self care, movement, and meal prep become chores that you “should” do but still don’t do rather than fun activities. So prioritize your 💤 EVERY night! .
The list really goes on, but here’s an opportunity to start implementing a few of these into your daily life and see what happens! Let me know if you start to see any shifts!
P.S. If you are always wanting a morning treat or baked good with your coffee or tea (caffeine can affect insulin) work to include some nuts or seeds, MCT oil, or collagen protein so you’re not just getting a morning rush of glucose. I always bulletproof my coffee and smear nut butter on all my baked goods.
Have an amazing Friday💚💚!
On this #WorldGratitudeDay , set an intention to have a little more compassion, starting with the way you nourish yourself. Fuel your body with healthy foods you love -- like this frosty cacao bowl from @radiatewithrachel. Topped off with @suncorefoods toasted coconut chips, cacao nibs, and chia seeds for a nutrient-dense bowl that's making the world kinder, one ingredient at a time.
Gesunde Ernährung? Was genau bedeutet das?
Gesunde Ernährung ist die optimale Ernährung. Eine Ernährungsweise, mit der man - wenn man krank ist - gesund wird - und wenn man gesund ist - dauerhaft gesund bleibt.
Es gibt nicht einzig wahre existierende Ernährungsform, die für jeden Menschen passt. Es gibt Basic-Regeln an die man sich halten kann. Alles andere ist sehr individuell und muss an die jeweilige Person angepasst werden.
Es ist Deine Entscheidung was Du täglich zu Dir nimmst. Sei klug und entscheide Dich für Deine Gesundheit und Dein Wohlbefinden👌🤗.
Athlete fueling feature: Chloe from @ndrowing !!
Check out the colors on this plate! 🍇🍅🍎🥦🍋🥕🥝🥑
Getting a balanced meal is such an important part of performing your best!
Thank you for sending us your picture, Chloe!
If you want your healthy plate to be featured on our account, tag us and we will repost.
In French Canadian, the term for a mishmash is “gibelotte”, although we don’t pronounce the “e” and simply say “giblotte”. No, we don’t want to buy a vowel. Like ever. 😂
Giblotte is a perfect way to use up leftovers and to avoid waste as a consumer. We are privileged beyond measure to have access to such an abundance of goods - let’s not forget that.
I used up tid bits of stuff I had in the fridge and made this delightful brunch. Bell pepper, green onion, pre-cooked potatoes, a chunk of diced tofu and a @gustafoods Italian sausage cooked in veggie broth, nooch, chili flakes and Herbamare. A sauce made of leftover basil cashew cream sauce mixed with leftover avocado and tomato. Remnants of unfinished small portions of fruit from Isaak’s lunches in bottom-of-the-jar coconut yogurt and homemade granola. All with some of yesterday’s coffee from my French press (I simply refrigerate when I don’t finish a pot). You can see how to make this easily in my stories! ❤️
TGIF with our Mexican Superfood Chocolate Truffles! Made from house-made chocolate, protein rich hemp seeds, fragrant toasted coconut, sugar balancing Mexican canela, high protein spirulina, and a hint of vitamin C loaded chiles! Treat yourself today - they literally melt in your mouth! Order a dozen for a gift or for your next weekend dinner! Guilt free vegan truffles loaded with superfoods. Link in our bio! #raw#vegan#superfood
Homemade sushi - first attempt 🍙🥢 I loooove sushi 😍 so wanted to try to make it at home for a long time now & this is my first attempt! 😄
I made them with sushirice & 🥑 + mango.
My rolling still needs pratice though 😅 Think maybe there was too much filling... Well, these 3 rolls pictured above were okay, the rest was kinda falling apart.. 😂 Anyway, they still taste amazing! Going to enjoy them for dinner @ work later this evening, with a small wakame salad, some edamame, leftover mango & 🥑 as you can see on the second picture.
Sprinkled some crushed 🥜 over it & will use coconut aminos as a dipping sauce! 😋
What are you having for dinner?
“I’d failed myself so many times, but it’s different when there’s the possibility of failing others who are rooting for you.” .
Jenna Leveille is no stranger to the challenges of weight loss, specifically the yo-yo effect of repeated extreme fad diets — and the fallout of each one. Jenna estimates trying about 50 diets over 13 years, attempting to lose the weight she gained while pregnant with her daughter. But in 2013, she realized her strategy wasn’t the best way to approach sustainable weight loss. She told her boss about her desire to exercise before work in the morning, not to mention her long-term goal of getting back to her pre-pregnancy weight of 150 pounds. He suggested she start tracking all her food with MyFitnessPal, and he constantly asked her if she worked out that morning. Their conversations began to focus on healthy food and activity choices, which provided her continuous motivation to stay the course toward her goals — even on the days she didn’t make the best choices. “I remember him saying, ‘You’re getting closer every day.’ So that became the phrase I kept in mind. No matter what, I wanted to feel like I was getting closer with everything I was doing.” She used MFP to limit her carbs and sugar intake, and hired a personal trainer who helped her see results she’d been wanting for years. As she posted these results to social media, she started to build a community of like-minded, health-conscious people interested in sharing weight loss tips. She now has thousands of followers and visitors to her website, which she uses to motivate, inspire and provide real-life health and fitness advice. Thanks for turning your success into motivation for others, Jenna! ❤️
TGIF! 🎉 If you're in the #costamesa area during lunch, @terracebymixmix at Crystal Court @southcoastplaza has a gourmet variety of #prixfixe options for you for a mere $15 by the talented Chef @ross_pangilinan. 😋🤤🤩 P.S. @timmscup asked me if they call it the "Mix Mix Prix Fixe" 🤣
Por acá les dejo mi #desayunosuperfit#vegan
1/3 taza de avena cocida en 1/2 taza de agua y 1/4 taza leche de almendras
#toppings : almendras , pitaya, banana y miel de abeja
Lo acompañe con un buen café 🤤
Para hacer un desayuno más completo y ahorrar tiempo puedes mezclar un scoop de proteína en polvo con la avena, queda súper deliciosa y tendrías completos tus requerimientos de proteína y carbohidratos. podría ser una proteína en polvo vegana o de cualquiera que a ti te guste también puedes hacer el batido de proteína y tomártelo con la avena en fin un sin número de opciones para desayunar.. lo importante es no olvidar tu desayuno porque será la base de la energía que tendrás en todo el día, los bajones de azúcar en sangre y cuando no desayunas tiendes a picar más en el día y usualmente lo que ansias picar son carbohidratos (dulce)
Si estás en proceso de pérdida de grasa es importante que desayunes para mantener a raya la hormona que provoca el apetito y si estás en proceso de aumento de masa muscular el desayuno es una de tus comidas más importantes porque vienes de un largo ayuno donde pasaste mucho tiempo sin comer y tus músculos están hambrientos.
Somehow this week has felt like a month, and I only worked a 4 day week 🤷🏼♀️ Im currently working on stressing less over the things I can not control... whoa, ya, heavy hitting stuff for a Friday but so important! This week I was faced with a few gut wrenching decisions that led to stress, guilt, frustration but after many sleepless nights, a few therapy sessions and support from friends and family i have found acceptance and shockingly even gratitude through the process. During stressful times, I find comfort in my daily routine like my morning smoothie bowls, evening dog walks and cooking a soul nourishing dinner. I hope you find lightness in the shadows and have a weekend filled with joy and appreciation!
Garden Harvest update. Sept. 18th New York. When you have a garden, the plants dictate when you have to cook 😉.
I really enjoy preserving food, and I still have lots to learn. But having something homegrown to use in the winter is a beautiful thing. 🌬
No mayo coleslaw 🥕 so easy to make and a perfect side dish 🌻
Red and white cabbage, red onion and carrot dressed in agave nectar, wholegrain mustard, juice of a lemon, salt, pepper and fresh coriander 🌱
Recently I posted about always having nutritious ready-to-go ingredients in the fridge/pantry to throw together a meal when one is needed quickly. This is easier than you might think, though takes some thought. Once you add this in to your daily life it truly becomes second nature and is time, health & money saving!
This is one way to do so using acorn squash, which is seasonally available in the fall. I used it in the dish I posted last night and will use it again for lunch today.
Preheat oven to 350F. Peel and cut an acorn squash in half. Scoop out the seeds and discard. Slice it into 1/2” thick slices or chop it into 1” cubes. Drizzle olive oil onto a cookie sheet or roasting pan. Spread slices or cubes over olive oil. Drizzle more olive oil on top. Sprinkle salt, pepper, and cinnamon on top (or garlic powder if you prefer a garlic flavor). Place baking tray into the preheated oven for about 15 minutes, or until the squash is soft and cooked through.
Add this to salads, bowls such as the Mediterranean one I posted yesterday, eat it as a side, eat it as a snack, mash it up for your children, make soup with it, etc. it’s a versatile ingredient packed with fiber, Vitamin A, C, thiamin and B6. Enjoy!
this delicious lunch doubles as the first meal i made in my new apartment! moved back to school the other day and hit up @wholefoods and @traderjoes to stock my kitchen with all the goods😆 this lunch was super easy to make and will definitely be something i make for myself often. two @sietefoods tortillas (heated in the micro for 25secs) - both topped with @traderjoes vegan pesto, mixed greens, and cherry tomatoes. the left one also has a sunny-side up egg and the right is filled with sautéed mushrooms! both are also seasoned with s&p and paprika then topped with microgreens✨
I was not really hungry for anything and my fridge was almost empty 🤷🏼♀️ So... I got CREATIVE, and enjoyed a late dinner after all. 😊🥒🥑🥙
Cheap, no food wasted and my is body fueled with organic greens. ✌🏽🌱 WIN!
1/2 cucumber sliced, topped with guacamole and sundried tomatoes. 🍅 1 head of romaine lettuce. A carrot, bell pepper and the last drop of mustard in the house to make some kind of dressing plus 4 olives 😍 #goodnight#govegan#rawfood#itsalllove