Baked Apples

The average American should try and aim for 5 serving of fruits and vegetables per day. I say the more the better! This recipe tastes more like an indulgent dessert, but it’s actually a guilt free treat, plus a full serving of fruit.

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A guilt free sweet treat that can satisfy your sweet tooth and help you stay on track with healthy eating.


Baked Apples

Makes 3 servings



3 apples
1 tbsp brown sugar
2 tbsp oats
1 tsp cinnamon
1 tbsp raisins
1 tbsp walnuts, chopped


1. Preheat the oven to 350 degrees F. Start preparing the apples by slicing the top off. Use a melon baller to scoop out the core.

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2. In a small size bowl, combine the brown sugar, oats, cinnamon, raisins, and walnuts. Fill the cavities of the apples with the mixture.

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3. Bake for 20 minutes, until fork tender.

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(nutrition facts based on calorie count)





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Hearty Vegetable Soup

Nothing is better than coming inside from a cold winter day and warming up with a hearty bowl of soup. Making soup from scratch is by far better than the canned stuff. Canned soups are packed with a ton of sodium. The recommended intake of sodium is < 2,400 mg per day. In some soups thats 75% of your sodium intake right there!
Making homemade soup is simple. Plus, if you make a big batch you can freeze half and bring it back out later in the winter season. Stick to the broth based soups with tons of vegetables for fewer calories and for a nutrient dense meal.

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Hearty Vegetable Soup

Makes 12 servings


4 strips bacon, diced
3 carrots, peeled and chopped into a small dice
4 celery stalks, chopped into a small dice
5 garlic cloves, finely chopped
2 medium red onions, chopped
Salt and pepper
1 cup cremini mushrooms, sliced
3/4 cup sundried tomatoes, sliced
2 quarts low sodium vegetable stock
2 quarts water
3 cups kale, roughly chopped
1 lb whole-wheat ditalini pasta
1 (15 oz) can chickpeas


1. In a large stock pot over add the bacon and cook until crispy. Add the carrots, celery, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7-8 minutes more.

2. Add the mushrooms, sundried tomatoes, and cook for another 2 minutes.

3. Add the stock and water to the pot, and bring up to a boil.

4. Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste.

5. Ladle the soup into shallow bowls.

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(nutrition facts based on calorie count)




Pumpkin Chocolate Chip Muffins

I know it’s not Fall yet .. but I am anticipating the PUMPKIN extravaganza that’s coming soon! I am obsessed with anything pumpkin. If you are too, definitely try these muffins!!

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Pumpkin Chocolate Chip Muffins
Makes 12 muffins


1 cup pumpkin puree*
2 eggs
1/2 cup sugar
1 1/2 cup whole wheat flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips, plus more for sprinkling on top (optional)

* Make sure to get pumpkin puree, not pumpkin pie mix. Pumpkin puree is purely pumpkin, whereas pumpkin puree has lots of sugar added.

1. Preheat the oven to 350 degrees. Grease muffin tins with cooking spray.
2. In a large bowl, combine the pumpkin puree, eggs, and sugar until blended and smooth.
3. In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt.
4. Add the flour mixture into the pumpkin mixture in batches, until combined. Do not over mix.
5. Fold in the chocolate chips.
6. Spoon in the batter in the muffin tin, filling about 2/3 full. Sprinkle a few more chocolate chips on top.
7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for 5 minutes before removing from the tins.

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(per muffin)



Strawberry Nutella Wontons

I had leftover wonton wrappers from this recipe, so I decided to use them for dessert!

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Strawberry Nutella Wontons
Makes 12 wontons


12 wonton wrappers
1/4 cup nutella
1/2 cup strawberries, chopped
1 egg
1 tsp cinnamon
1 tsp sugar

1. Preheat the oven to 350 degrees.
2. Put 1 tsp of nutella and 1 tsp of strawberries in the center of the wonton wrapper.
3. Whisk the egg for an egg wash mixture. Brush the edges of the wontons with the egg wash and fold over two points across from each other of the wonton wrappers to close forming a triangle.
4. Mix together the cinnamon and sugar. Brush the egg wash on the top on the wontons and sprinkle with the cinnamon and sugar.
5. Bake in the oven for 5-7 minutes, until golden brown.

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(per wonton)