Sunday, December 28, 2014

Prosciutto & Chèvre Open Faced Sandwich



Ingredients:
Bread
Chèvre (blueberry vanilla chèvre)
Prosciutto
Plum
Balsamic glaze

Instructions:
Spread chèvre over bread followed by prosciutto, sliced plum and balsamic glaze. Enjoy!

Saturday, October 4, 2014

Pork Chops with White Wine & Peach Sauce



Ingredients:
4 thin pork chops
1 peach
1/8 teaspoon turmeric 
1/8 teaspoon cinnamon 
1/8 teaspoon cumin
1/8 teaspoon thyme
1/2 cup white wine
1/2 cup chicken broth
1 cup cous cous
1 cup water
4 cloves garlic, chopped
Salt and pepper to taste

Instructions:
Season pork chops with salt and pepper. Cook over medium-high with a few tablespoons of vegetable oil. Cook for a few minutes on each side. Add 2 cloves chopped garlic. Once garlic is almost done, add chicken broth, white wine, chopped peaches, cumin, cinnamon, turmeric and thyme. Reduce heat to medium-low and simmer 5-10 minutes.

Saute 2 cloves chopped garlic in a pot with 2 tablespoons vegetable oil. Add water once garlic is starting to lightly brown. Bring to a boil. Add cous cous. Cover and remove from heat for five minutes. Fluff and stir in salt and pepper to taste.

Monday, September 29, 2014

Bacon Wrapped Chicken Over Rice


I found this recipe in 200 Really Easy Recipes, by Louise Pickford. 

Ingredients:
6 boneless chicken thighs
6 pieces of thick bacon
salt & pepper
1 teaspoon Trader Joe's South African Smoke (or other smoke seasoning)
1 teaspoon Trader Joe's BBQ Rub and Seasoning with Coffee and Garlic (or other BBQ rub)
2-3 cloves of garlic, chopped
1 1/4 cups long grain rice
2 cups chicken stock
1 teaspoon turmeric
1/2 teaspoon oregano

Instructions:
Season chick thighs with salt, pepper, smoke seasoning and BBQ rub. Wrap each piece of chicken with a piece of bacon (can secure with toothpick if desired). Saute chicken in an oiled dutch oven over medium-high heat until both sides are browned. 

Remove chicken from dutch oven and reduce heat to low. Add rice and garlic to the dutch oven and scrape the bottom with a wooden spoon. Cook until rice is golden. 

Add chicken stock, turmeric and oregano. Bring to a simmer. Add chicken back to the dutch oven and place on top of rice. Cover and bake for 50 minutes at 350 degrees Fahrenheit.

Chocolate Mascarpone Tart with Berries




Crust Ingredients:
1 cup flour
1/4 cup cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/3 cup butter
2 teaspoons ice water
1 egg yolk

Instructions:
Combine flour, cocoa powder, sugar and salt in food processor and pulse until combined. Add butter and pulse. Add ice water and egg yolk and pulse. Pack into ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. Pack into tart dishes or small ramekins. Bake at 350 degrees for 20-25 minutes.

Filling Ingredients:
1/2 cup mascarpone cheese
1/2 cup plain Greek yogurt
1 egg
1 teaspoon vanilla
1/4 cup sugar
2 Tablespoons flour
Pinch of salt

Instructions:
Fully combine all ingredients together. Pour into cooled crust. Bake at 325 degrees for 15-20 minutes or until golden.

Berry Topping Ingredients:
3 cups berries (used strawberries and raspberries)
1/4 cup sugar
1 teaspoon lemon juice
2 Tablespoons water
1 Tablespoon corn starch

Instructions:
Over medium-high heat cook berries, lemon juice and sugar. Mash berries. Cook for 5 minutes. Mix water and corn starch in a bowl until fully combined. Whisk corn starch mixture into berries. Simmer until thickened.  Pour berry topping over tarts and refrigerate. 

Thursday, September 25, 2014

Beer Cheese Soup



Ingredients:
4 cups (32 oz) chicken broth
8 oz shredded sharp cheddar (Tillamook Extra Sharp)
1 12 oz amber or brown ale
2-4 cloves garlic, minced
1/2 cup flour
2 cups milk of choice (unsweetened original almond milk works great)
Pepper to taste

Instructions:
Sauté minced garlic with a small amount of vegetable oil over medium heat.  Add beer and broth and bring to a boil.  Reduce heat to a simmer. 

Warm 1 cup of milk in microwave, not hot. Whisk in flour until fully dissolved.  Add mixture to beer and broth.  Whisk together and add another cup of milk. Slowly add in cheese a small handful at a time, whisking until smooth. Simmer and continue to whisk for 10-12 minutes. The soup will begin to thicken.

Sunday, June 22, 2014

Orange Chicken


Here is a healthier version of this delicious meal from Skinny Taste. I altered it just a little bit, but check out her blog too, so many amazing recipes.

Ingredients:
2 chicken breasts, cut into small pieces
2 Tablespoons corn starch
1 teaspoon ground ginger
salt & pepper
4 cloves chopped garlic
1 cup fresh or frozen vegetables of choice

Sauce:
1/3 cup orange juice
1/4 cup chicken broth
2 Tablespoons soy sauce
1-2 Tablespoons chili sauce (to taste)
2 teaspoons corn starch
1 Tablespoon orange zest

Instructions:
Mix all sauce ingredients together and set aside. Cut the chicken into bite size pieces and coat in corn starch, ground ginger, salt and pepper. Bring medium pan to medium-high heat with 2 tablespoons vegetable oil. Add the chicken and cook for about 5 minutes, or until golden and cooked through. Add the garlic and cook for about a minute. Add the sauce. Simmer until sauce has thickened.

If adding vegetables, add when you add the sauce. If using frozen vegetables, steam before adding to sauce. Serve over rice or rice noodles. Garnish with sesame seeds.

Garlic Chicken with Israeli Couscous & Butternut Squash



Ingredients:
1 small butternut squash, cubed
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 8 oz box Israeli couscous
1 3/4 cup water
2 chicken breast
4-6 cloves garlic, minced
1/4 cup olive oil
1 tablespoon lemon juice
salt & pepper to taste
1 tablespoon pesto
4 tablespoons plain Greek yogurt

Instructions:
Preheat oven to 400 degrees Fahrenheit. Place chopped butternut squash on baking sheet and sprinkle with cinnamon, ginger, salt and pepper.

Mix together minced garlic, oil, lemon juice, salt & pepper. In a separate baking dish pour garlic sauce oven chicken breast. Bake for about 20 minutes or until squash is caramelized and chicken is cooked through.

Bring box of couscous and water to a boil in medium pot. Reduce to low and cover for 8-10 minutes or until water is absorbed. Mix pesto and Greek yogurt together with couscous. 

Serve all together. Leftovers are great reheated or served over a salad with more pesto & Greek yogurt mixed together for a dressing.

Thursday, June 12, 2014

Seared Scallop & Apple Salad





Ingredients:
1/2 pound bay scallops
1/2 Granny Smith apple
1-2 Tablespoons vegetable oil
Salt & pepper
Slivered almonds
Parmesan cheese
Vinaigrette
Lettuce

Instructions:
Rinse and pat dry scallops. Top with salt and pepper. Bring pan to medium-high heat with vegetable oil. Cook scallops for 1-2 minutes each side, careful not to over cook. Thinly slice apple. Toss all ingredients together.

Thursday, May 22, 2014

Broccoli & Swiss Stuffed Chicken


I found this delicious and easy recipe on Skinny Taste.

Ingredients:
1 large chicken breast, or 2 chicken breast cutlets
1 egg
1 Tablespoon water
1/2 cup bread crumbs or panko
1 slice of Swiss cheese
1/2 cup broccoli

Instructions:
Preheat oven to 350 degrees Fahrenheit. Whisk egg and water together in a small bowl. Pour breadcrumbs or panko in another small bowl. If using chicken breast, filet the breast into two thin halves. Place a half of slice of swiss on each filet. Place broccoli on top of swiss. Roll the chicken breast and secure with a toothpick. Dip into egg/water then into breadcrumbs. Place in a baking dish lined with foil and bake for 25-30 minutes, until cooked through.

Friday, May 2, 2014

Chewy Chocolate Chip Cookies


I found this recipe from Sally's Baking Addiction. The three secrets to an absolutely wonderful chewy cookie are using melted butter, using one egg and one additional egg yolk, and adding in corn starch. The key for this to be successful is allowing the dough to chill for at least 2 hours, but preferably overnight. 

Ingredients:
2 1/4 cup flour
1 teaspoon baking soda
1 1/2 teaspoons corn starch
1/2 teaspoon salt
3/4 cup melted butter
3/4 cup brown sugar
1/2 cup sugar
1 egg & 1 egg yolk
2 teaspoons vanilla
1 cup chocolate chips

Instructions:
Start by mixing all of the dry ingredients together in a large bowl: flour, baking soda, corn starch, and salt. In a medium bowl mix together the melted butter, brown sugar and sugar until fully combined. Add the egg and egg yolk as well as the vanilla. Mix the wet and dry ingredients together. 

Add the chocolate chips. The chocolate chips won't stick to the cookie dough very well since the butter is melted, just try to incorporate them in as well as you can.

This step is KEY. Refrigerate the dough for a minimum of 2 hours, but preferably over night.

Preheat oven to 325 degrees Fahrenheit. Roll the dough into balls and place onto a lined or lightly greased cookie sheet. Bake for 12-15 minutes, or until golden brown. Let cool for a few minutes on the cookie sheet.

I rolled the remaining dough into balls and placed in a zip-lock bag in the freezer. You can bake these directly out of the freezer, no thawing required.

Sunday, April 27, 2014

Orange Spice and Cream Cheese Coffee Cake



Ingredients:
Dry Ingredients:
1 cup flour
1 cup oats
3 Tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves

Wet Ingredients:
2 Tablespoons butter, softened (I used Brummel & Brown Yogurt Butter Spread)
1/4 cup brown sugar
1 Tablespoon molasses
2 Tablespoons unsweetened applesauce
2 eggs
1 cup plain Greek yogurt
1 teaspoon vanilla
1 Tablespoon fresh orange juice
Zest of one orange

Cream Cheese Layer:
8 ounces light whipped cream cheese
1 egg
1 Tablespoon fresh orange juice
Zest of one orange
2 Tablespoons honey
1 teaspoon ground ginger

Topping:
1/4 cup oats
1/4 cup flour
1/4 cup sliced almonds (or other chopped nut)
1 Tablespoon sugar
1 Tablespoon butter, softened (I used Brummel & Brown Yogurt Butter Spread)

Instructions:
Preheat oven to 350 degrees Fahrenheit. 

Whisk all dry ingredients together in a medium bowl. In a large bowl mix butter, brown sugar, molasses and applesauce together until fully combined. Add eggs, one at a time. Add the remaining wet ingredients. Add the dry ingredients to the wet ingredients and fully combine. Pour into a lightly greased 9" x 13" baking dish. 

Combine all cream cheese layer ingredients together in a small bowl. Pour on top of cake layer.

Combine topping ingredients together in a small bowl. Cut the cold butter into the flour mixture. Crumble on top of the cake.

Bake for 35 minutes or until knife comes out clean and top in golden brown. 

When cut into 20 pieces, each piece contains 134 calories. (This is if you used light whipped cream cheese and the yogurt butter).

Friday, April 25, 2014

Chinese Lettuce Wraps



Ingredients:
1 pound ground turkey or chicken
1 head of romaine
3-5 gloves of garlic, chopped
1/2 cup cashews, chopped
1/4 cup hoisen sauce
1-2 Tablespoons sweet chili sauce
1 Tablespoon soy sauce
1/2 chopped vegetables of choice

Instructions:
Chop all vegetables and cashews into small pieces.  Bring pan to medium-high heat with 2 tablespoons vegetable oil and add ground meat. Cook for 5-10 minutes or until fully cooked. Add garlic, cashews and vegetables and cook for another 3-5 minutes. Stir in hoisen sauce, sweet chili sauce and soy sauce. Serve in romaine leaves and enjoy.

Sunday, April 13, 2014

Featured On...

I am super pleased and excited to announce that I have been featured on Upwave. They did an article on pasta alternatives and were kind enough to ask to use my Broccoli "Pasta" recipe. Check out their website which contains everything from recipes to exercises to anything health and wellness related. Thank you again Alia Hoyt.


Friday, April 11, 2014

Cilantro Lime Chicken



Ingredients:
1 large chicken breast, chopped
2 Tablespoons coconut oil
2 limes
2-3 Tablespoons fresh cilantro, chopped

Instructions:
Chop chicken breast into bite size pieces. Finely chop cilantro. Mix chicken, coconut oil, cilantro and the juice from the 2 limes together in a zip-loc bag. Let sit in the fridge for 2-4 hours. 

The coconut oil will solidify in the fridge. This is perfectly fine, but looks a little weird when you take the chicken out. You may use any other oil of choice if you prefer. 

Saute the chicken over medium-high heat for 3-5 minutes, until fully cooked. Serve over a bed of jasmine rice.

Sunday, April 6, 2014

Beef & Vegetable Noodle Bowl



Ingredients:
1/3 cup teriyaki sauce
2 cloves garlic, chopped
1/3 package rice noodles (enough for 2 servings, depending on package of noodles)
6-8 ounces thinly sliced beef (petite sirloin, flank steak or skirt steak)
1 cup frozen or fresh vegetables of choice
sesame seeds for garnish

Instructions:
Thinly slice beef and mix with chopped garlic and teriyaki sauce. Let marinade in the fridge for at least 2 hours, ideally overnight. 

Cook beef over medium-high heat for just a few minutes or until desired doneness. 

Bring a pot of water to a boil. Remove from heat and soak rice noodles for just a few minutes. You want to remove them just before they're done. Strain and rinse under cold water. 

Add noodles and cooked vegetables of choice to pan with beef. Toss and add more teriyaki sauce if desired. Top with sesame seeds and enjoy!

Biscuits and Gravy



Ingredients:
1 can pre-made buttermilk biscuit dough 
1/2 package of Jimmy Dean's turkey sausage crumbles
2 Tablespoons vegetable oil
2 Tablespoons flour
1 1/2 cups milk (I used unsweetened almond milk, cow milk works too)
salt & pepper to taste

Instructions:
Bake biscuits according to package instructions. Lightly brown sausage over medium-high heat with oil. Add flour. Add milk and reduce to medium-low. Stir frequently for 10 minutes or until desired thickness is reached. Add salt & pepper to taste. Pour gravy over biscuits and enjoy.

Can refrigerate gravy and re-heat for quick weekday breakfasts.

Tuesday, March 18, 2014

Baked Apple Steel Cut Oatmeal






Ingredients:
3/4 cup steel cut oats
1/2 cup chopped nuts (pecans, walnuts, almonds, etc)
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups unsweetened almond milk (or other milk of choice)
1 egg
1/4 cup applesauce
3 Tablespoons honey
1 large apple, peeled and chopped

Instructions:
Preheat oven to 375 degrees Fahrenheit. In a small bowl mix together oats, nuts, baking powder, cinnamon and salt. In a large bowl mix together milk, egg, applesauce and honey. Combine the dry and wet ingredients and mix well. You can bake right away, or let mixture sit overnight. Place peeled and chopped apple at the bottom of a baking dish and pour mixture over top. Bake for 50-60 minutes. Let cool and serve with Greek yogurt. 

*Can use a 8 x 8 inch baking dish, individual ramekins, or a 8 inch round baking dish (what I used).

Saturday, March 15, 2014

Sweet Potato & Turkey Shepherd's Pie




Ingredients:
2 medium sweet potatoes
3 cloves garlic
2 Tablespoons plain Greek yogurt
1/3-1/2 cup unsweetened almond milk (or other milk of choice)
1/2 lb ground turkey
1 medium onion
3/4 cup frozen mixed vegetables
1/3 cup chicken stock
1 Tablespoon tomato paste
few dashes Worschestershire sauce
1 Tablespoon flour

Instructions:
Preheat oven to 400 degrees Fahrenheit. 

Peel and chop sweet potato into large chunks. Boil for 15-20 minutes, or until fork tender. Chop and saute garlic over medium heat. Strain potatoes and return to pot or large bowl. Add garlic, Greek yogurt, and milk. Mash until smooth, add salt & pepper to taste. Set aside.

Cook ground turkey over medium-high heat with a few tablespoons of vegetable oil. Add a pinch of salt & pepper. Set aside.

Saute chopped onion until translucent. Add frozen vegetables, chicken stock, tomato paste, Worschestershire sauce, flour and turkey. Cook for a few minutes, or until frozen vegetables are thawed.

Evenly distribute turkey & vegetable filling into 3 ramekins. Top with mashed sweet potatoes. Bake for 20-25 minutes or until potatoes are golden.

*Double recipe for 6 ramekins or one 9 x 13 baking dish.

Thursday, March 6, 2014

Broccoli Salad



Ingredients:
1 bunch of broccoli
1/2 medium white onion
1/2 cup dried cranberries
1/2 cup sunflower seeds
2/3 cup honey Greek yogurt (or mix plain yogurt with 1-2 Tablespoons honey, to taste)
2 Tablespoons either apple cider vinegar or red wine vinegar

Instructions:
Chop broccoli and onion. Mix broccoli, onion, cranberries and sunflower seeds together in a large bowl. Mix dressing in a small bowl. Combine dressing and salad. Let sit in refrigerator for at least an hour. Enjoy!

Friday, February 28, 2014

Coconut Chicken Curry



Ingredients:
2 cans light coconut milk
2 tablespoons curry powder
2 teaspoons turmeric
2 teaspoons ginger powder
cayenne to taste
2 chicken breasts
1 can bamboo shoots
1 cup frozen vegetables
salt & pepper
1 cup jasmine rice

Instructions:
Start by cooking the jasmine rice to package instructions. I did mine in my rice cooker which called for 1 cup rice and 1 1/2 cups water for about 30-40 minutes.

Chop chicken into bite size pieces and sprinkle with salt, pepper and a little bit of turmeric. Saute in a medium pan over medium-high heat for just a few minutes or until done, set aside.

In a medium pot bring coconut milk to a simmer and add curry powder, turmeric, ginger powder and cayenne. Add more or less cayenne depending on how spicy you prefer. Add the chicken, bamboo shoots and the frozen vegetables and simmer for 5-10 minutes. The sauce with thicken slightly. Serve over jasmine rice.

Friday, February 14, 2014

Apple Roasted Pork Tenderloin


Ingredients:
1-2 pound pork tenderloin
3 cloves of garlic, chopped
1 apple (used Braeburn), peeled and sliced
1 cup beef stock
1/4 teaspoon Trader Joe's South African Smoke (basil, paprika, garlic, salt)
1/4 teaspoon cumin
1/4 teaspoon rosemary
1/4 teaspoon thyme
pinch of cinnamon
salt & pepper to taste

Instructions:
Preheat oven to 425 degrees Fahrenheit. Coat tenderloin in salt, pepper and South African Smoke seasoning blend. Bring a dutch oven to medium-high heat with 2 tablespoons of vegetable oil, add the tenderloin. Sear each side for 2 minutes. Add chopped garlic for the last minute. Add stock, apple and the rest of the seasonings. Bring to a boil then cover and place in the oven for 20-27 minutes. The pork should reach an internal temperature of 145 degrees.

Remove the tenderloin and let rest for 3-5 minutes. Mash the apples with the broth until mostly smooth. Slice the tenderloin and serve with sauce.

If you want the apples to still be firm instead of mashed into the sauce, add to the dutch oven during the last 10 minutes of baking.

Tuesday, February 11, 2014

Lentil Salad with Sweet Potato & Pomegranate



Ingredients:
1 cup dry lentils
1/2 medium sweet onion
1 medium sweet potato
2 pomegranates
1 bunch of green onion
2-4 tablespoons fat free popyseed dressing

Instructions:
Peel and cut sweet potato to small cubes. Coat with salt, pepper & cooking spray. Bake at 375 degrees Fahrenheit for 25-30 minutes or until tender.

Rinse lentils. Add lentils and 2 cups water to a pot. Bring to a rapid simmer (small bubbles, not large). Reduce heat and simmer for 20-30 minutes. Remove from heat and let stand for 5-10 minutes. Drain and set aside.

Remove all seeds from the pomegranates by cutting in half and submerging in a bowl of water. The seeds with sink to the bottom and the membrane will float to the top, making it easier to separate the two.

Chop 1/2 sweet onion and use raw or saute with salt and pepper just until it begins to sweat.

Chop green onion.

Add all ingredients together in a large bowl, mix in dressing. Start with 2 tablespoons and add more if desired. Refrigerate for at least an hour. Enjoy!

Monday, February 3, 2014

BBQ Chicken Stuffed Sweet Potato



Ingredients:
8 chicken breast tenderloins
4 sweet potatoes
1/3 cup BBQ sauce
2 teaspoons BBQ rub seasoning
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon Trader Joe's South African Smoke seasoning (or 1/4 teaspoons basil and 1/4 teaspoon paprika)

Instructions:
Add chicken, BBQ sauce, BBQ rub, Worcestershire sauce, liquid smoke and South African seasoning to the crock pot. Turn on low for 4 hours for fresh chicken and 6 hours for frozen. During the last hour, remove the chicken, shred it and bring it back to the crock pot for the remaining hour. Either microwave your sweet potatoes for 4-5 minutes for first potato and 2-3 more minutes for each additional potato or bake for 45-60 minutes in a 400 degree oven. Slice potato and fill with BBQ chicken, shredded cheese and a dollop of plain Greek yogurt. ENJOY!

Tuesday, January 28, 2014

Individual Nutella Peanut Butter Deep Dish Cookie



Ingredients:
2 tablespoons butter or butter spread
1 tablespoon sugar
1 tablespoon brown sugar
Few drops of vanilla
Pinch of salt
1/2 teaspoon baking soda
1/4 cup flour
2 tablespoons peanut butter chips
1 tablespoon Nutella

Instructions:
Preheat oven to 375 degrees Fahrenheit. Mix butter, vanilla, sugar and brown sugar together until smooth. Add salt, baking soda and flour and mix until combined. Stir in chips. Transfer to a small ramekin. Add Nutella to the center, swirl through the dough with a butter knife. Pat the dough back down into the ramekin. Bake for 15-18 minutes. Serve with a scoop of ice cream and enjoy!

Sunday, January 12, 2014

Fig, Mozzarella, Prosciutto and Basil Pizza



Ingredients:
Flat bread
Fig butter/spread
Fresh mozzarella
Prosciutto
Fresh Basil

Instructions:
Preheat oven to 400 degrees Fahrenheit. Spread fig butter over flat bread. Slice the mozzarella and pat with a paper towel to remove excess liquid. Top mozzarella, prosciutto and basil onto the flat bread. Feel free to add basil before or after baking. Bake for 10-15 minutes or until bottom is golden brown.


Thursday, January 9, 2014

Caprese Sandwich



Ingredients:
Bread
Tomato
Fresh mozzarella 
Fresh basil
Balsamic glaze
Salt and pepper

Instructions:
Slice tomato and mozzarella. Layer ingredients on bread and top with balsamic glaze. Serve with sweet potato bisque and enjoy!

Thursday, January 2, 2014

Chicken Fajitas



Ingredients:
1 large chicken breast, chopped
6 small corn tortillas
2 tablespoons taco seasoning (use package or see below)
1 fresh bell pepper, chopped (or 1/2 cup frozen)
1 avocado
shredded cheddar cheese
plain greek yogurt

Instructions:
Saute chopped chicken over medium-high heat with 1 tablespoon taco seasoning and 2 tablespoons oil for 5-7 minutes or until fully cooked. Saute bell pepper over medium-high heat with 1 tablespoon of taco seasoning and 1 tablespoon of oil for 3-5 minutes. Heat up each tortilla over medium heat lightly sprayed with oil. Heat each side for about a minute, or until golden brown. Fill each tortilla with chicken, bell peppers, shredded cheese, avocado, and a dollop of plain greek yogurt. Enjoy!

Taco Seasoning from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

Healthy Apple Crisp



Ingredients:
1 braeburn apple
1/8 teaspoon cinnamon
1/8 teaspoon vanilla

Topping:
1/4 cup oats
1/8 teaspoon cinnamon
2 teaspoons brown sugar
2 teaspoons honey

Instructions:
Preheat oven to 375 degrees Fahrenheit. Peel and thinly slice the apple. Put apple slices, vanilla and cinnamon in a small baggy and shake until evenly coated. Divide apples into 2 ramekins. In a small bowl mix together oats, cinnamon, brown sugar and honey. Divide into the 2 ramekins. Bake for 45 minutes to an hour. Enjoy!

*You can use any apple of choice, braeburns are a good balance of sweet and tart. Here's a great chart on all the different kinds of apples and what kind of dishes they're best for PickYourOwn.org