Healthy Fried Apples:
2 Apples (any kind, preferably organic)
1/4 Cup Honey
Wash, peel, and slice apples into desired size, about 10-14 slices per apple. With a saucepan on low-medium heat, pour a small amount of the honey into the bottom of the pan. Sprinkle cinnamon. Add apples. Once the honey begins to bubble and the apples begin to fry, add more honey and more cinnamon every couple of minutes until all the honey is used and apples are evenly speckled with cinnamon. Simmer and stir until apples are easy to cut with a fork. Makes four servings as a garnish, or two large helpings as a snack or desert. These apples make a delicious garnish for Sweet Cinnamon Oatmeal.
Nutrition Facts were calculated based on 4 servings, or half an apple. If you are using this as a snack or desert and eating one entire apple per person, double the calories/nutrition facts.
Nutrition Facts: Serving Size approximately 6 slices; Servings Per Recipe 4; 91 Calories; Total Fat >1g; Saturated Fat 0.0g; Sodium >1mg; Potassium 55 mg; Total Carbohydrates 24g; Dietary Fiber 1.7g; Sugars 20.7g; Protein 0.2g; Vitamin C 0.5% DV; Calcium 1.4% DV; Iron 2.4% Dv; Manganese 9.6% DV. Trace amounts of other vitamins and minerals.
CLEAN EATING NOTES:
Since Apples are on the “dirty dozen” list of the twelve foods containing the most pesticides, I recommend buying organic. If you do buy organic, peeling is optional. If you don’t buy organic, peeling the apples is best because it will greatly reduce the amount of toxins from residual pesticides.
See my “mini-lesson” on Cassia vs. Ceylon cinnamon here.
Try to buy raw honey. The opposite of raw is pasteurized, which doesn’t have the same health benefits. If it’s not marked raw then it’s probably pasteurized (unless it’s from the farmer’s market). I typically use filtered honey which has been strained but not heated, which puts it between raw and pasteurized. I buy my honey at the local farmer’s market so I can talk to the seller and know exactly what I’m getting. Don’t cook on high or over-cook; The less the honey has been heated, the more it retains its health benefits. Keep in mind, babies under one year old cannot have honey.
Combine with Steel Cut Oats for a delicious, hearty, and balanced breakfast.
Sweet Cinnamon Oatmeal (Serves 4):
1 Cup Steel Cut Oats
1/4 Cup 100% Maple Syrup
3 Cups Water
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
Bring water to a boil. Add oats to water and cover; reduce heat to low and let oats simmer for twenty minutes or until desired texture, stirring every couple of minutes. Stir in maple syrup and cinnamon (use less syrup/cinnamon than called for if you don’t like it very sweet). Serves four. Healthy Fried Apples make a delicious garnish!
Serving Size 1/4 of recipe; Calories 223; Total Fat 3g; Saturated Fat 0.5g; Cholesterol 0.0mg; Sodium 147mg; Potassium 5.8mg; Total Carbohydrates 43 g; Dietary Fiber 5.6g; Sugar 13.5g; Protein 7g; Calcium 5% DV; Iron 14% DV; Manganese 10% DV. Trace amounts of other vitamins and minerals.
Clean Eating Notes:
Make sure to use 100% Pure Maple Syrup because the fake stuff, “Maple Flavor Syrup,” is full of nasty chemicals.
For Steel Cut Oats, I use Bob’s Red Mill (my go-to brand!).
You can use Cassia cinnamon (the cheaper “American” version which is most commonly sold in supermarkets) or Ceylon cinnamon (more commonly used in Europe, also called “true cinnamon”). The jury is still out on which is better. Some argue that Cassia cinnamon is better because of studies showing that it reduces blood sugar – however, Cassia cinnamon contains coumarin, a natural chemical that can cause liver damage when ingested in high quantities, especially in children. Therefore, others argue that Ceylon cinnamon is safer because it is less likely to have adverse side affects. However, studies have not yet linked Ceylon cinnamon to benefits regarding blood sugar. Although I own a jar of both, I used Cassia for this recipe. My unqualified/unprofessional advice: If you’re diabetic or eat cinnamon less than twice a week, get the cheap Cassia cinnamon. If you are a cinnamon fiend, splurge for a large jar of Ceylon.
Welcome to Ask For Seconds!
You’ve probably stumbled upon my blog because you like food. Or maybe, you like to cook. Or maybe, you’re just sick of eating food that’s making you sick.
Cooking is a passion of mine. I’m from the Midwest, so you could say I know a thing or two about casseroles. I’m also passionate about health. This leads me to come up with a lot of unique dishes, often prompted by the need to use up whatever is in the fridge. Sometimes, the results are fantastic, and I’d like to share those victories with you. Most of my recipes are “from scratch.” However, I do call for pre-made ingredients occasionally to save time or headache. In that event, I try to look for the best option possible by reading the entire ingredient list and ruling out any options that contain known toxins.
Feel free to save, share, pin, or print my recipes. You’re welcome to tell your in-laws that these are your secret family recipes, just please don’t steal my hard work for commercial use or publication on another website claiming these are your own recipes.