The weather is finally changing in California (kind of) and what better way to welcome fall than with a warm, cinnamon toasted apple crumble…a la paleo style! The perfect after dinner dessert or a daytime snack, this healthy holiday treat will satisfy your cravings and keep the doctor away. Try it served warm with a dollop of my paleo whipped cream (see recipe here) for extreme guiltless indulgence. Just a warning, you may find yourself fighting the urge to consume the entire crumbly top in one sitting…this is normal!
- 5 medium apples peeled, cored and thinly sliced (Granny Smith are recommended due to firmness)
- 3 tbsp coconut oil (melted)
- 2 tsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp honey
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup coconut flour
- ½ cup almond flour
- 4 tbsp finely chopped pecans and almonds
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp coconut oil
- 2 tbsp honey
- Preheat oven to 350 degrees.
- In a large bowl, mix together the coconut oil, lemon juice, maple syrup, honey, coconut sugar, cinnamon and nutmeg.
- Toss apples into mixture and pour into a greased 8x8 baking dish.
- Pulse together the pecans and almonds in a food processor until finely chopped.
- Pulse in the coconut flour, almond flour, coconut sugar, cinnamon and salt until combined.
- Pulse in the coconut oil and honey until a crumbly dough is formed.
- Crumble over apple mixture.
- Bake for 30 to 45 minutes.
- Slightly cool and enjoy!
We checked out the Miramar Air Show this weekend…my first one to date! Hosted in San Diego at Miramar, home to the 3rd Marine Aircraft Wing, including MAG-11’s fixed-wing F/A-18 and KC-130 Hercules squadrons and MAG-16’s MV-22 Osprey tiltrotors and CH-53E Super Stallion helicopters, this year’s air show paid tribute to veterans and their families. We saw F-18s, Blackhawls…even sat in a MIG!
It was amazing to be able to sit in the cockpit of a giant Boeing C-17 and try to imagine transporting tanks and troops in the body of the plane…how do they get these things off the ground?! Did you know the U.S. sent a C-17 to a Chinese Air Show despite concerns inside the Pentagon in 2014? The purpose was to strengthen relations but at costs such as putting technology secrets in jeopardy…including a monetary cost of at least $350,000! Fascinating.
We were able to catch the incredible acrobatics of the Oracle Challenger and Breitling L-39 Jet Team demo. The highlight of the day and show undoubtedly was the majestic performance by the U.S. Navy Blue Angels – jaw dropping and awe inspiring!
What a great day and what great people watching! Thank you to all who serve!
As you know I’m constantly on the lookout for alternatives to basic boring chicken breast recipes. Chicken thighs are always tender and therefore automatically delicious (not to mention easy and inexpensive – always a bonus)! This recipe combines tangy Dijon with sweet and zesty balsamic vinegar and spices for a chicken dish that’s healthy and jam packed with flavor! Pop it in the oven and dinner is ready!
- 2 pounds boneless skinless chicken thighs
- 1 tbsp Dijon mustard
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp dried thyme
- 2 garlic cloves, minced
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt and black pepper
- Place chicken thighs in a container and cut slits in each thigh.
- Rub garlic powder, paprika, salt and black pepper on chicken.
- In a small bowl, mix together the mustard, olive oil, balsamic vinegar, thyme and garlic cloves.
- Pour the marinade over the chicken and marinate for 30 minutes (or longer if possible).
- Preheat oven to 400 degrees.
- Transfer the chicken to a slightly greased 9 x 13 baking dish and bake for 20 minutes or until the chicken is cooked.