Apple Crisp

The leaves are changing colors, there is a crisp feel in the air and we are trading our tank tops for long sleeves. Fall is one of my favorite times of the year. We recently spent the day down at the apple orchard picking the last of the apples off the trees. With so many apples on hand, we began making apple cider, applesauce, apple butter and my favorite, apple crisp. I’m going to share a very delicious recipe with you.

This apple crisp recipe is to die for; the smell of warm cinnamon baking on sweet pieces of apple will warm your soul. When you take your first bite, your taste buds will scream with excitement and you will instantly smile. Every time I make this treat for our guests, it is a crowd pleaser and not a spoonful is left in the dish. This is the recipe you get from the little old lady at church who is like your grandma and makes the treats that go first at every bake sale. Enjoy!


What you’ll need:
10 cups of apples, peeled, cored and sliced
1/2 cup sugar (or sugar alternative)
1 cup and 1 tablespoon flour (almond or coconut flour preferred)
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

What you do:
Preheat the oven to 350°. Place the sliced apples in a 9×13″ baking dish. Mix the white sugar, 1 tablespoon of flour and ground cinnamon together, and sprinkle of the apples. Pour water evenly over the apples. Combine the remaining ingredients in a bowl and mix throughly. Crumble evenly over the apple mixture. Bake for 45 minutes. Serve with vanilla ice cream.


Are GMOs Safe?

October is Non-GMO month.  GMO stands for Genetically Modified Organism.   There is a lot of debate surrounding GMOs. Many consumers are concerned about the safety of the food they eat and the water that they are drinking. One of the pressing issues on my list is if our food supply is being changed without knowing the long-term effects to the planet or our DNA.

The following 9 crops are GM:

1. Soy
2. Corn
3. Cottonseed
4. Canola
5. Sugar Beets
6. Papaya
7. Zucchini
8. Yellow Crookneck Squash
9. Alfalfa

Together lets create awareness around the importance of GMO labeling.  Some things you can do today are to go local and buy local.  Know your farmers and how your food is grown. Know what the PLU on your food stands for. This PLU will alert you if the food you consume is organic, conventionally grown or genetically modified. Do your research and be an informed consumer.


Sources referenced in the video:

Future of Food
Genetic Roulette
Seeds of Deception
Symphony of the Soil
The World According to Monsanto

To keep up to date on all things GMO check out the Non-GMO Project.

To connect with a farmer, farmers market, co-op or other consumers in your area visit Farm Match.


Stuffed Eggplant

What you’ll need:


4 small eggplants
1 lb. ground turkey
1 md. bell pepper, chopped
1 md. onion, chopped
4 cloves of garlic, minced
1 can (15 oz.) diced tomatoes
1/2 c. water
1 c. quinoa, cooked
2 c. spinach
2 Tbsp. fresh basil, chopped



What ya do:

Preheat the oven to 350º. Halve eggplants lengthwise. Scoop out the flesh with a spoon, leaving a thick shell. Chop the scooped out eggplant flesh. Place eggplant shells face down in 1/8″ of water. Bake until tender about 10 minutes.


In a large skillet over medium-high heat cook the turkey. Add in the peppers, onion, chopped eggplant, garlic, tomatoes, water and quinoa. Heat throughly. Stir in spinach and basil.


 Spoon turkey mixture into eggplant halves. Sprinkle with cheese if desired. Serve and enjoy.



Spanish Stew

Spain is a country of rich beauty, history and is home to many fun festivals. On our most recent trip to Spain we took part in La Tomatina, the largest food fight in the world. It was fun and messy. Check out the food fight and this Spanish inspired stew.

Spanish Stew

2 cans (28 oz.) of diced tomatoes
1 sm. cabbage, chopped
1/2 Tbsp. dried chilli flakes (more if you like it spicy)
2 cans (15 oz.) chickpeas, drained and rinsed
1.5 quarts of beef broth
1 beef sausage link, sliced
1 loaf crusty garlic bread

In a large soup pot combine the first 5 ingredients. Bring to a boil and then reduce the heat to medium. Cook until the cabbage is tender, 10 minutes. Fry the sliced sausage. Add the cooked sausage to the cabbage stew, mix throughly. Serve with a slice of crusty garlic bread. Enjoy!