Oct 272014

Drizzled Candy Apples – Fun to Make … Healthy to Eat

Apple 1Serving Size – 1 apple
Makes Approximately – 8 Candy Apples

Macintosh Apples
1/2 c Nestles Toll House Semi- Sweet Chocolates Morsels
1/2 c Nestles Toll House Butterscotch Morsels
2 tbsp milk

Apple 3Directions:
Wash Apples

Combine 1/2 cup of Nestles Semi Sweet Chocolate Morsels and 1 tablespoon of milk in a sauce pan, cook on high, stirring continually until mixture is a liquid

With a spoon pour enough of the chocolate liquid around the top of each apple so that it drizzles down the sides, repeat the process until you have the desired amount of chocolate.

Combine 1/2 cup of Nestles Butterscotch Morsels and 1 tablespoon of milk in a sauce pan, cook on high, stirring continually until mixture is a liquid and repeat the drizzle process with the Butterscotch Liquid allowing it to drizzle on top of the chocolate.

apple 4Refrigerate until chocolate and butterscotch is set.

Tie festive colored ribbon around  Popsicle sticks or wooden skewers and push into top of apple to make the handle.

The less liquid you drizzle on the apples the less calories and the healthier the treat!

Substitute Peanut butter or white chocolate morsels for the butterscotch.

Substitute low fat or skim milk for milk.

Be Fit, Be Healthy, Be Happy!

Imagine a Fit & Healthy YOU!

Oct 022014

Healthy recipe for favorite fall vegetables

fall vegetablesfrom Cynthia Goch

This wonderful recipe full of fall vegetables; squash, apples and yams, is from my good friend Cynthia – in fact it is so good that it has been an autumn feature on the menu of local restaurants. You have to try this one!

1 butternut squash, peeled, seeded, and chopped
1 large yam, peeled and chopped
3 Golden Delicious apples, seeded and chopped
3 large cloves of garlic, peeled and chopped
2 Tablespoons of extra-virgin olive oil
6 sprigs of fresh thyme
sea salt & pepper to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil.  Prepare squash, yam, apples, and garlic according to peeling, chopping and seeding.  Add to a mixing bowl and toss with olive oil and salt and pepper.  Layer a single-layer of the veggies on the foil-lined pan and lay the fresh thyme sprigs on top.  Bake for 40 minutes at 400 degrees, turning once after 20 minutes.  As the veggies bake, they will caramelize and their sugars released.  After baking, remove and discard thyme leaves (except if you would like to use as a garnish).  With a spatula, remove veggies and place on a serving dish and serve.

Serves approximately 4 – 6.

For more recipes from Cynthia go to: GochYaCooking.com

Be Fit, Be Healthy, Be Happy! ~Tanya

Nov 272013

from: Chef Olga Sorzano
Lost Gourmet

Apple Cranberry CrispYields: 6

This delicious dessert is light and refreshing making it a perfect ending to a holiday meal. And it is vegan and gluten free!  The tartness of the cranberries is really enjoyable against the sweet nutty topping while the rosemary and orange zest bring an unexpected twist to this traditional dessert. The crisp is best when enjoyed warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

6  medium apples (Granny Smith, Pink Lady or Golden Delicious would all work well or even a mixture)
1½ cups cranberries
2 tablespoons apple cider or orange juice
1 cup raw sugar
2 tablespoons fresh rosemary
1 teaspoon orange zest

Crisp Topping:
1 cup rolled oats
1 cup almond flour
1 cup raw sugar
1 tsp salt
1 tsp baking soda
½ cup coconut oil or unsalted butter


In a large heavy pot combine cranberries, apples, sugar, cider or juice and rosemary. Stirring constantly, bring to a boil and cook until the cranberries are softened, about 5 minutes. Transfer the mixture to an 8×8 oven proof dish or large pie dish and cool to room temperature while you preparing the crisp topping.

In a food processor mix together oats, almond flour, sugar, salt and baking soda. Add the coconut oil or butter and pulse until the mixture resembles crumbs. Alternately, combine the dry ingredients in a large bowl, then add the coconut oil or butter and rub with your fingers until resembles a coarse meal.  Spoon mixture over cooled cranberry-apple mixture. Bake at 350° for 35-45 minutes, or until topping is crispy and golden brown. Cool 15 minutes before serving.

Sounds Yummy! Thanks so much Chef Olga!
For more information Please check out Lost Gourmet!

Be Fit, Be Healthy, Be Happy! ~ Tanya

Aug 102012

from: Dee Rogevich & Women In Motion

Nutmeg, cinnamon and zesty orange rind are the spices in these moist, delectable muffins! Serve with low fat plain yogurt. Serve piping hot, reheat or wrap individually in foil and freeze for up to 4 months!

1 ½ cups stone-ground whole-wheat flour
½ cup bran flakes
¾ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 teaspoons grated orange rind
½ cup pealed, chopped apple
¼ cup raisins
¼ cup chopped walnuts
Juice of ½ an orange
1 cup buttermilk
1 egg, lightly beaten
¼ cup molasses
1 tablespoon vegetable oil
½ cup plain low fat yogurt


  • Preheat oven to 350 degrees.
  • Lightly butter 1 cup muffin forms then dust lightly with whole-wheat flour & shake off excess flour.
  • In a mixing bowl combine; flour, bran, baking soda, nutmeg and cinnamon. Stir in orange rind, apple, raisins and walnuts.
  • Combine remaining ingredients except the yogurt in another bowl then add to the dry mixture and stir quickly until blended; do not over mix.
  • Fill the muffin forms two-thirds full and bake for 25 minutes or until done.

Makes 12 Muffins
139 calories per serving

Thanks Dee – These are YUMMY!

Be Fit, Be Healthy, Be Happy!  ~ Tanya

Recipe adapted from: Spa Food by Edward J. Safdie