Tag Archives: apples

Shaved Broccoli Salad

Shaved Broccoli Salad

Let’s start off with the name of this salad. Shaved? Ugh…I’ll admit, I hesitated over using that word. *Insert funny joke I had here…but, apparently my family thought was inappropriate* Seriously though, it was the word that just kept repeating in my head as I wondered how this would all work if I “shaved” the broccoli. I imagined, instead of hunks of stalky, unyielding crowns, this salad would have crisp, crunchy slivers of broccoli, surrounded by a light and creamy dressing and flecked with sweet cranberries, tart apple slices and nutty almonds. I used my best chef’s knife to slice through each crown, as you would julienne any other vegetable. You could used your mandoline or slicer blade on your food processor, but I enjoy the process of chopping. It’s therapeutic. I will warn you…it is a bit messy. The broccoli heads break up and get all over your hands, but you’ll want to tough it out. This salad is so worth it!

Shaved Broccoli Salad

3 – 4 small broccoli heads, stems cut to about 2″ and julienned
1 small red apple, cut into slices about the same size as the broccoli
1/2 C. dried cranberries
1/2 small red onion, sliced
1/2 C. sliced almonds

Dressing
1/4 C. mayonnaise or vegenaise
1/4 C. non-fat plain Greek yogurt (I use Chobani)
2 T. apple cider vinegar (I use Bragg’s)
1 packet stevia
3/4 t. salt
1/4 t. freshly ground black pepper

Combine all of the salad ingredients, up to the onion, in a large bowl. Combine the dressing in a small bowl and whisk until smooth. Pour the dressing over the broccoli and toss to combine and get it all covered. Add the almond slices and toss a bit more. If you can stand it, refrigerate for an hour before serving…but I bet you eat half of it before it makes it to the fridge!

 

Notes:

  • When cutting the broccoli crowns, put the tip of your knife on the board and rocking back and forth, run it across, keeping the knife tip on the board to cut easily and evenly through the crown.
  • I used only the crown and about two inches or so of the stalk. You could most certainly cut the stalk up into two inch lengths and julienne or coarsely grate them.
  • When purchasing broccoli, look for the florets that are the most compact. The ones that are more open are not as fresh.
  • When I bring the broccoli home, I like to trim the end of the stalk and store them with the stalk in a bit of water in a bowl or dish until I’m ready to use them.
  • This salad packs up easily for school or work lunches or even for a picnic!
  • Broccoli can help with weight loss! Read this recent article from Shape Magazine.
  • If you like this salad, you may also like Curried Chicken Waldorf Salad.

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    Broccoli is not everyone’s favorite vegetable in my house…but this salad may have changed some minds! What is your favorite way to eat broccoli? Leave a comment below and let me know!

     

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    Maple Apple Crunchy Superfood Granola

    Maple Apple Crunch Superfood Granola

    Let’s address what’s on your mind before we even begin. Yes, I do need to hire someone to name my recipes for me. I know. But, I feel a need to include details…too many. Brevity has never been part of my character.

    So, you probably remember these yummy apple chips! They were so popular! Well, we are going to take them a few steps further…into granola land! I love granola, but sometimes it’s hard to find one that isn’t loaded with added fats, tons of sugar or things I may not want, but really, it’s just fun to make yourself! This is my take on granola, but use this method to make it your own. Add your favorites to this recipe and you’ll love topping your yogurt off with it, sprinkling it on ice cream, in a bowl with some milk or by the bucketful handful as a snack!

    I’ve added golden flax meal and chia seeds. Maybe it’s superfood overkill, but I just like to sneak as much nutrition into yummy things as I can. If I had told my kids, “You should eat some golden flaxmeal or chia seeds for snack!”…you get the picture.

    I use egg whites, not oil, to get that “crunch” that I love my granola to have. You know, those clusters of sweet crunchy nuttiness in those boxes of cereal. Yeah, those guys. This is like an entire box full of those! But better!

    Maple Apple Crunchy Superfood Granola

    1 apple, preferably organic
    2 egg whites
    3 C. old fashioned oats
    1/4 C. golden flaxseed meal
    3 T. chia seeds
    1/4 C. dark brown sugar
    1/2 C. pure maple syrup
    1 C. chopped walnuts
    1 1/2 t. cinnamon
    1/4 C. dried cranberries
    1/4 C. golden raisins

    Special equipment:  mandolin

    Preheat your oven to 250 degrees. Line 2 of your largest baking sheets with parchment.

    Slice the apple on the mandolin set to the thin slice setting. Spread the slices out on one of the baking sheets and bake in the oven for 45 minutes.

    When the apples have about 15 minutes left to bake, start making the granola. In a large mixing bowl, whisk the egg whites until frothy. Add the remaining ingredients up to the cinnamon and mix to combine. Spread the mixture out evenly onto the second prepared baking sheet.

    Lower the baking sheet with the apples to the lower rack and place the granola on the middle rack. Bake both the apples and the granola for 45 minutes at 250 degrees.

    Remove the apples from the oven and let them cool on the baking sheet. Raise the oven temperature to 300 degrees, give the granola a stir, and continue to bake for another 15 minutes.

    Once cool, break the apple chips up into bite size pieces.

    When the granola is done, remove from the oven and let it cool on the sheet. Once completely cooled, combine the apples, cranberries, raisins and the granola. Store in air tight containers.

    Notes:

    • This would be great with banana chips too from the Baked Apple and Banana Chip recipe.
    • Don’t even try to invite Aunt Jemima to this party! You really need to use pure maple syrup!
    • This granola is sweet, but not overly so. Don’t alter the amount of sugar…you’ll find that once you add the dried fruits the amount of sweetness is perfect.
    5 Replies

    Baked Apple and Banana Chips

    Baked Apple and Banana Chips

    Most store bought apple chips and banana chips are either freeze dried or fried! You don’t need fat in your apples or bananas! These are so easy to make yourself and you don’t have to add a thing to them if you don’t want.

    This is more of a method than a recipe. It’s so easy, the oven does all the work. What you end up with is so organically beautiful. These delicate chips are sweet, crunchy and become a concentrated version of themselves. They make such an awesome and unique snack that your kids will love!

    You’ll need a mandolin to do this. There are some very expensive mandolins out there and I’m sure they are amazing, but I’ve got a really cheap one (under $20!) from amazon.com and it works just fine. I’m a little scared of it (well, maybe more than a little), but I try to use the hand-guard when I can.

    Baked Apple and Banana Chips

    2 organic apples, any variety you like (I found the green Granny Smiths were my favorite)
    1 banana, ripe, but not overly ripe, you want it to be a bit firm
    cinnamon sugar (optional)

    Special equipment:  mandolin set on thin slice

    Preheat your oven to 250 degrees. Line two of your largest baking sheets with parchment.

    Wash the apples well. If you like, you can core them, but they are much prettier uncored, with their star centers (My photos only show the cored ones…sorry, I ate all of the uncored ones!) Slice them with your mandolin and spread them out on the baking sheets in a single layer. I like to sprinkle them with a little cinnamon sugar, but they are sweet even without it.

    Next, peel the banana and slice using the mandolin. I found it helps to put the mandolin on top of the baking sheet when doing the bananas. They are sticky and hard to move from the cutting board to the baking sheet otherwise. Spread them out in a single layer.

    Place the sheets in the oven and bake for about an hour and a half total. After the first 45 minutes, rotate the pans on the racks. Keep an eye on them toward the end. They will not get crispy until they have completely cooled. Once they are done, remove them from the oven and let them cool on the parchment. When cool, they lift right off…you may have to peel the banana chips off, but they do come right up.

    Notes:

    • The amounts listed are just what I was able to fit into my oven at one time. I had to use both racks. If you can fit more into your oven, don’t hesitate to load it up! You may as well make as much as you can…these chips go fast!
    • I suggest using organic apples since you’ll be eating the skin. If you are OK with nonorganic, they work too!
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    Curried Chicken Waldorf Salad

    Chicken Waldorf Salad Over Mixed Greens

    We have started a tradition of going apple picking around this time every fall.  This year, we came home with some of the biggest apples ever!  They were Melrose apples.  They are delicious; crisp, sweet and little tart.

    I had also made a huge pot of chicken stock that day to make some hot soup to come home to (those recipes are coming soon).  So with an abundance of apples and a whole cooked chicken, I just had to do something to combine the two.  This salad seemed perfect!

    This recipe is a much healthier version of an original that uses lots of mayonnaise!  If you don’t have pre-cooked chicken already, the rotisserie chickens at the grocery store are a good option, but poaching a couple of chicken breasts is quite easy too with less fat and sodium.  I’ll tell you how to do that below.  They turn out very moist and tender.

    If you wrinkled your nose when you first read the word “curry” as my husband usually does, give this a try.  He says he doesn’t like curry, but whenever I use it, he loves it.  The curry is not overpowering in this at all.  In fact, if you’d like, you can increase the curry up to 1 teaspoon.  I use Blue Mountain Jamaican Curry in this recipe.  I believe Jamaican curry is a bit sweeter than regular curry.

    Served over a bed of greens, this salad is a treat for lunch.  My daughter actually took this to school today.  This salad packs up so easily as there is no dressing to worry about.

     

    Curried Chicken Waldorf Salad

    juice and zest of half of a lemon
    1 heaping T. mayonnaise
    3 heaping T. plain non-fat Greek yogurt
    1/2 t. curry
    1/2 t. sea salt
    black pepper to taste
    1 – 1 1/2 C. shredded cooked chicken (in large pieces)
    1 large apple, cubed
    2 inner stalks of celery with leaves, chopped
    1/2 C. golden raisins
    1/4 C. chopped walnuts, toasted
    mixed greens
    In a small bowl, whisk together the lemon zest, lemon juice, mayonnaise, yogurt, curry, sea salt and pepper.  Add the chicken, apple, celery, raisins and walnuts.  Toss to coat all of the ingredients.  Serve on a bed of mixed greens.  Serves about 6.

    Notes:

    • In place of the golden raisins, you can use red seedless grapes.
    • To toast the walnuts, place in a dry pan over medium heat.  Keep a close eye on them and toss them frequently until you begin to smell their nuttiness.

    Poached Chicken Breasts

    2 boneless chicken breasts
    1 piece of lemon peel
    2 sprigs fresh parsley
    1 sprig fresh thyme
    salt and pepper to taste
    chicken stock or water
    Place the breasts and remaining ingredients in a pan.  If using water, add about 1/2 teaspoon sea salt.  If using the chicken stock, omit the salt. The chicken stock or water should just cover the breasts.
    Bring the stock or water to a boil and immediately lower the heat to a very low simmer.  If you boil the chicken, the meat tends to get rubbery (yuk!).  Cover the pan, leaving the lid slightly ajar and simmer for 15 minutes.  Remove from the heat, keeping covered and let them sit for another 10 minutes before removing from the pan.
    Allow the breasts to cool before shredding for the salad.

     

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