Freestyle Food: Applesauce

This is, without a doubt, one of the simplest recipes ever.

A few days ago I decided to do some baking. So I went to the store. After I came back, I realized that there was one ingredient that I forgot.



“But Claire,” said my Inner Voice. “You have apples.”

And so it began. Here are some instructions:

Peel, core and dice some apples. I can’t give you a set number. Figure out how many it might take to yield the amount of sauce that you want.

I needed 1/4 cup of sauce. I thought about using only 1 apple, but just to be safe, I prepped 2.

Put the apples in a pot with a little water or juice. (We didn’t have apple juice, so I used some white grape…)

Let your ingredients boil.

Be sure to let your mixture simmer for a few minutes. Add liquid depending on how dry the apples are.

Once your apples are soft, take them out of the pot and put them in your food processor.

Process them for a few seconds, et voilà.

Along the way you can add sugar. It’s up to you.

Like almond butter, once you make your own apple sauce you may find yourself thinking, “And I buy this because…?”

Indeed, DIY apple sauce is fun and easy to make.

Eat it up!


RUNday: Om nom nom

As I continue my journey into the world of fitness, I’m more conscious of what I put in my mouth. I haven’t turned into a complete culinary snob. But I’m trying to strike a balance between food that is both delicious and healthy. There are some things I’ve always known that keep hitting me in the face.

1. Don’t be a hero.

I tried eating my granola with the yogurt on the left. Note that it’s plain.

Several days ago I braced myself as I stood over my breakfast bowl. Heartily, I scooped the yogurt over my cereal, and told myself I was doing the right thing. I told myself I was pursing the healthier option.

I then dipped my spoon into the bowl and brought it to my lips.

Although technically I may have been correct about my objectives, my taste buds were not impressed.

At first I was disappointed. Why couldn’t I rise to the challenge? (Fun fact: This year marks probably the first time in my life where I’ve eaten boiled eggs without trying to devil them.) In spite of my upset, I quickly came to my senses. if something’s not working, there’s no sense in lying to yourself.

I bought the yogurt on the right the next day.

2. If you prefer “yours” over “theirs”, it’s ok.

Fibre1’s brownies* do not taste bad. But I thought they were expensive, and small.

In the end, I couldn’t help but think that I should have saved my money and made black bean brownies**. In my unprofessional opinion they taste nearly the same and are bound to be healthier.

3. Expect the unexpected.

Recently I was checking out Greatist‘s web site when I came upon Katie Morris’ Apple Quinoa Cake recipe.

I remember being perplexed and excited all at once.

I have apples! And quinoa.

And just think about it! Quinoa…In a cake? How does that work?

Yesterday morning I found out.

I only made one change to their recipe. I used chopped dates instead of raisins.

What did it taste like? Like chewy, crunchy, glorious…Awesomeness.

I was impressed and I definitely intend to make it again.

*The link goes to the product’s American site. I don’t know what–if any–differences you’ll find between theirs and the Canadian one.

**As I said in an earlier post, bean-based desserts tend to taste better the day after they’re made.


Freestyle Food: The Oats’ Accompaniment

Have you ever made something and thought, “Lord, if I’m gonna keep eating this, I’m going to need help”?

That was me with steel cut oats.

I should have known something was amiss when I used water instead of milk. (I never make porridge with water.)

And then to top it all off…I didn’t useg my head and divide the recipe. Like a good little zombie, I followed the instructions on the side of the package to the letter.

This would have worked if I was feeding a family of five. However, it’s kind of bad if you only want one serving for yourself.

On the plus side, my main breakfast dish for the week is DONE.

So, yeah…

After I made my oats, I knew I wanted to sweeten them up. But I didn’t want to add any sugar. Immediately, my mind went to a healthy compromise. I found myself wishing that I’d picked up some date sugar.

And then it occurred to me. We had dates.


2 apples
Cinnamon to taste
Water – Maybe about scant ¼ cup
3 pitted dates
2 tablespoons of dried cranberries*

This is my before photo:

This is my mixture after about 10-15 minutes:


1. The dates dissolved completely.
2. I put in way, WAY too much cinnamon. I kind of eyeballed it. If I had to guess, I figure there was at least 1½-2 teaspoons in there.
3. Forget apple sauce. On its own, my dish tasted like I was biting into apple-tinged cinnamon sauce.

And with the oats?


Nevertheless, the kitchen smelled phenomenal. 😀

If you’re not trying to forgo sweets, have at it. I’m confident that my sauce would be better with brown sugar, but I’m really not trying to go there. For now I’ll say that I think I’ve come up with an excellent healthy option for breakfast.

*More on those later