Cheesy Pineapple Bake

My favorite Thanksgiving dish! I was hesitant to try this when it first appeared on our table one Thanksgiving (thank you Aunt Jody!) but it is the one thing I always look forward to eating. Recipe below.

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Serves 8

Cook time: 45 minutes

Oven temperature: 375 degrees

6 T. flour

1/2 cup sugar

2-20 oz canned chunk pineapple (drained)

2 cups shredded sharp cheddar cheese

1 cup panko or ritz cracker crumbs

1/2 cup melted butter

Mix flour and sugar in a bowl.

Add the pineapple and toss to coat well.

Add cheese and mix well.

Spoon into 1 quart baking dish.

Sprinkle with crumbs or panko and drizzle with butter.

Serve hot or at room temperature.

Be sure to post and tag me on social if you try it!

xo

Chia Seed Pudding Recipe

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COOK TIME: 5 minutes

This is more of a treat for me! It's the easiest snack to make and keep in your fridge whenever you need a healthy bite that tastes a little sweet. This might not look all that exciting, but don't knock it until you try it. This is a staple at our house and it is in our fridge almost every week. Once you let it sit for a few hours (I let it sit overnight) it is an easy grab and go snack. You can also add any toppings like fruit and nuts. See the video below for my step by step tutorial and the modifications I make. 

Ingredients:

1/2 cup chia seeds

1 cup almond milk

1 cup coconut milk

1/4 cup 100% maple syrup

Healthy mini pumpkin muffins

 

COOK TIME: 25 minutes

I shared a sneak peek on my Instagram story of these healthy, pumpkin muffins. They are a lifesaver during our busy season! I make two batches to keep in the fridge during the week. You can pop them in the microwave for 30 seconds for a warm treat or eat them straight out of the fridge.  

In the Torres household, we eat pumpkin all year around. These muffins are no exception! If you are looking for an easy, healthy snack give these bad boys a try. See my step by step video below!

 

 

What I use:

Mini muffin tin

Mini cupcake liners

Ninja for blending 

 

 

 

 

Ingredients:

  • 1 1/2 cups rolled oats
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened apple sauce
  • 1 Tbsp vanilla extract
  • 2 Tbsp melted coconut oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup pure maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • coconut oil spray
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STEP 1: Preheat the oven to 350. Lightly spray a muffin pan with cooking spray. (Tip: use cupcake liners to take these on the go!)

STEP 2: Combine all ingredients in a food processor and mix until well combined. Pour into greased muffin tins and bake for 15 minutes. 

STEP 3: Recipe makes 10-12 muffins, so these are perfect for meal prep! Serving size is 2 muffins.

 

 

DID YOU KNOW: You can use baking powder as a substitute for baking soda? Just use 3x the amount of baking powder as you would baking soda. 
 

Recipe inspired by Tone It Up!

Grandma's Apple Pie

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What better way to show off in the kitchen then buy making a homemade pie? This may not belong in the "health" section but I live life on the edge. It's all about balance, right? Over the holidays, it dawned on me that this is something I have yet to learn how to do. I called Nick's Grandma and she invited me over to teach me how to make the most amazing Apple Pie I've ever had. If you want a visual tutorial the video below will show you how to do it step by step. 


Full Recipe:

Pie Crust (double crust)-

2 cups flour
1 tsp salt 
3/4 cup crisco
Sift flour, salt together. Take 1/3 c of flour in bowl with 1/4 c water and make a paste. Set aside.
Cut crisco into remaining flour & add paste to flour and crisco mix with hands. 
 

Apple Pie-

6-7 apples 
3/4- 1 cup sugar
2 TBSP flour
1/2- 1 tsp cinnamon
Dash of nutmeg
Dash salt
2 TBSP butter 
 

Peel and slice apples, combine dry ingredients together & mix with apples. Put into pie crust. Dot with butter. 

Bake- 400 degrees 50-60 min