Ha! I promised I would deliver a Fall recipe for this week! I tell no lies 😉
Actually, I made this for the first time back in January. But I gotta tell you, apples taste so much better in the Fall.
I dunno, maybe I’m biased (I’m not a winter person). But it just… does.
So anyway, I’ve been waiting 8 months to share. Enjoy!
Stuffed Apples (Paleo)
2 apple, cored and poked with a fork in several places
2 tbsp almonds
2 tbsp raisins
1 tbsp shredded coconut
1/2 tsp cinnamon
1 tbsp honey
1 tbsp water
Preheat the oven to 325 degrees and place apples on a plate. Combine the almonds, raisins, and cinnamon in a food processor. Pulse a few times, until the almonds are chopped. Divide and pour almond mixture into apples evenly. Whisk honey and water together. Pour over the apples and their down sides. Transfer the apples to a baking pan and bake in the oven for 45 minutes. Once done. let cool for 5 minutes. Slice open, sprinkle on more cinnamon, and serve with vanilla ice cream or whipped cream (if desired).
So I have one more summer-like recipe to post (next week will be a fall recipe- I promise!) that is kinda a continuation of last week’s pesto recipe.
Hey- you gotta use the basil while it’s still fresh.
My mom and I devoured this for dinner one night, tossing aside the dippers and simply digging in with forks. With the broccoli, chicken, and artichokes, it easily makes a filling dip as well as dinner!
Artichoke and Pesto Chicken Dip (Paleo)
1 (14oz) can of artichokes, rinsed and drained, and squeezed of excess water
My Nut-Free and Paleo Pesto
2 cups, cooked and shredded organic chicken
In a food processor, combine artichokes and pesto until smooth. Transfer to a bowl and stir in chicken. Serve!
I bumped this pesto up to the top of my “recipes to post” list because I wanted to share it before everybody’s fresh basil dries out.
My family and I are seriously obsessed with this pesto and have been putting it on everything (my favorites so far is pairing it with hamburgers, chicken, and salmon)
And my friend who’s allergic to nuts has even been able to enjoy it because there’s no nuts involved! (Nut-free also means it’s more readily-available to make since we don’t always have containers of raw nuts around the house).
To give it extra volume, I add a spear of broccoli to the mix. No fears though! The broccoli goes completely undetected, providing you still with a basil-pesto taste 🙂
Pesto (Nut-Free and Paleo)
1 spear of broccoli florets (thick stems discarded)
2/3 cup fresh basil, loosely packed
1 handful of fresh spinach (optional)
1/4 cup olive oil
2 tbsp lemon juice
2 large garlic cloves
1 tsp salt
Place broccoli florets into a pot of boiling water for 5 minutes. Drain and place in a bowl of cold water to another 5 minutes. Drain out the water again and transfer florets to a food processor. Add rest of ingredients and process until smooth. Place in the fridge for at least 1 hour to allow pesto to cool and for flavors to set. Serve!