I have been obsessing over “Envy” apples lately. They are DELICIOUS. They’re a cross between Braeburn and Royal Gala apples. These are crisp and so sweet you don’t need honey/agave to balance out the yogurt in this recipe.
1 whole apple, 1/3 cup non-fat, plain Fage Greek yogurt, a handful of crushed nuts.
Cut your apples in wedges. If you don’t have a handy-dandy apple slicer, it’s worth getting one. Seriouslyyy!
Crush your nuts. I used a knife and just chopped up equal amounts of cashews and pecans.
Dip the apples in yogurt, and coat with the nuts. DONE! *if you’d like, sprinkle some ground flaxseed before adding the nuts for added nutrition.*
Quick, easy snacking!
This is a hit or miss spice. Some don’t even know what it is, nor do they care. It’s ugly and that’s that. Ginger is an acquired taste to most, unless it’s masked in the midst of other spices, people have a quick aversion to its spicy, bold “tone”. Originating in Southeast Asia, ginger root is often found in Asian dishes. It’s only until recently that it’s been valued as a spice rather than it’s medicinal properties.
Ginger is packed with phytochemicals that protect just about every cell in the body.
- Zingerone: protects polyunsaturated fat from being oxidized
- Gingerol: fights & prevents cancer cells from multiplying. Prevents platelets in the blood from clotting which reduces heart attack or stroke
- Glucosides: contain antioxidant activity protecting against cancer and heart disease
- Phenolic substance: fights inflammation
The essential oils in ginger gives them their distinct aroma. These oils also contain anti-inflammatory compounds, reducing swelling and pain.
Nausea and motion sickness
I will stand by this - ginger relieves my migraines and headaches. No joke.
Because of it’s anti-inflammatory components, ginger can alleviate pain due to stiff joints associated with RA (rheumatoid arthritis). The enzyme COX (cyclo-oxygenase) is responsible for inflammation in the event of an injury. Ginger extract is a natural herb COX inhibitor by blocking inflammatory mediators- similar to the way Aspirin works.
Cold and Cough suppressant
Gingerol helps in reducing fever, as well as suppressing cough. Oils in ginger are potent antiseptic and expectorants, making it a useful remedy for colds and bronchial infections
Soothes upset stomach, indigestion and bloating
The chemicals in ginger eases and relaxes intestinal tract, relieving gas, heartburn, diarrhea, dizziness and nausea - symptoms associated with stomach flu.
Indigestion is relieved by stimulating digestive juices and the flow of enzymes that help with digestion.
Boosts circulation and helps the body detoxify
Helps with weight reduction and weight control
Mild antibacterial properties that may prevent infection
NUTRITION IN A NUTSHELL:
1 tsp (ground ginger)
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Total carbohydrates: 1 g
Dietary fiber: 0 g
Protein: 0 g
Iron: 2% of daily value
Make ginger tea:
Grate 1 tsp of fresh ginger, pour boiling water and let sit for 20 minutes
Thinly slice an inch of, boil in 1 1/2 cups of water for 10 minutes, squeeze 1/2 tsp lemon and honey
1.5 lbs chicken breast (can be ground)
1 tsp grated ginger, divided
4 cloves garlic, minced
1 tbls hoison sauce
1 tbls oyster sauce
1 1/2 tbls soy sauce
1/4 tsp sesame oil
2 Dashes of ground black pepper
1/3 cup chopped apple or pear
carrots cut up into matchsticks for topping
2 tbls of cooking oil
1 head of butter lettuce (or iceberg lettuce)
*note: Personally, I like using chicken breasts to have control over the chunks. Yes, it’s extra work but I like to think it taste better ;) Using ground chicken is perfectly ok!
1. Chop chicken to small chunks.
2. add half (1/2 tsp) of the grated ginger, half of the garlic, the sauces and sesame oil to the chopped or ground chicken, mix well and set aside for 10-15 minutes
3. Heat up a wok/pan, add oil, saute the other 1/2 tsp of ginger, and the rest of the garlic until aromatic or lightly browned. Add marinated chicken and stir fry until chicken is cooked through.
4. turn heat off and mix chopped apple thoroughly before transfering to a serving platter
5. As the chicken cools, separate lettuce carefully and serve alongside the chicken and chopped carrots. Fill each leaf generously and top it off with carrots! enjoy!
SAUCES FOR DIPPING:
1 tbls Ponzu sauce
sriracha hot sauce to your preference (1/2 ts is good enough for me)
2 1/2 tbls Hoison sauce
1/2 tbls water to dilute
1/2 tbls rice wine vinegar
1 tsp fish sauce
1/2 tsp sugar
1/2 tbls water to dilute
-or go simple!-
Mae ploy sweet chili sauce
These snack boxes are great for 12-hour work shifts, pre or post workout snacking, and of course quick after school snacking for kids! Like meal prepping for the week, these are easier done in one night, preferably on a sunday. Once you’ve got a good variety of snacks picked out and prepped, it takes no more than 10 minutes to have 5 boxes prepped and ready to go for the week!
1. You need 5 containers. These are ziploc containers that come in 5.
2. silicone cupcake liners. Purchased at target in the “dollar” aisle. Also sold at craft stores like Michael’s and hobby lobby. These are great to use to separate sliced fruits from the chips/cookies/crackers, preventing them from getting soggy. A few layers of coffee filters works just as good.
3. A variety of fruits and veggies washed and sliced to desired pieces.
4. Different types of chips, crackers, protein bars, nuts, cheese, or cookies
* * * I usually break bars in half to use the next week since each container is already loaded with different tidbits.
5. Bread for sandwiches and choice of fillings. These are what I had on hand so I went ahead and used them for this week.
I enjoy mixing 2 different fillings together. With nutella, peanut butter, and almond butter, you really can’t go wrong with any combination.
*personal favorite: almond butter and nutella
Once you have everything gathered, divide items amongst each container
I line up the containers so i can view and even out its contents.
and here are some finished snack boxes!