Five Foods You Need to Try This February

Five-Foods-You-Need-To-Try

If you are interested in getting the most nutritional bang for your buck, look no further than superfoods. What’s so super about them, you ask? Basicially, superfoods are simply those that are plentiful in multiple nutrients and have been shown through scientific research to offer health benefits.

You are no doubt already eating a superfood-rich diet — broccoli and blueberries to name a couple — but there are lots that you probably aren’t eating. Here are 5 healthy superfoods to get your hands on this February.

Chicory

Types of Lettuce | thewellnessscientist.com

Photo courtesy of keithcr

I grew up in Louisiana, and I was a huge fan of the local Community brand coffee with chicory. I couldn’t imagine that the same chicory I used to drink in my coffee was the same chicory I now see offered as a seasonal green in fancy restaurant salads — but it was (one was the root and the other was the leafy greens, but still the same plant!)

Chicory root is known to detoxify the liver, as well as to aid digestion — both of which would come in handy after a weekend in the Big Easy 🙂 

The greens, on the other hand, pack a punch of vitamin A, vitamin K, and choline to name a few.  Cruise by your favorite farmer’s markets in February and pick up a head of chicory to serve up in your salads or to saute and serve under your favorite protein.

Kumquats

Kumquats | thewellnessscientist.com

Photo courtesy of jeltovsk

This was not intended to be a post about Louisiana, but again I am struck by a memory of numerous kumquat trees that lined the neighboring fence of my elementary school’s playground. We had no idea what these little orange globes were until a teacher told us, but burned countless hours picking these sweet little beauties as kids.

The peak of the growing season is in the winter lasting until about March, so now is an ideal time to try this citrus fruit that is high in potassium, as well as vitamins C and A.

To eat, rinse & toss the whole thing in your mouth – be careful with the seeds!

Maca

Superfood Smoothie | thewellnessscientist.com

Photo courtesy of Alvimann

Maca is a root originating in South America which has been shown in clinical studies to boost libido. Maca is also known to improve stamina in athletes, regulate hormonal imbalances, and even help with fatigue.

Maca is available in powder form, which is great for adding to smoothies and protein shakes. Don’t go overboard, though … the powder can be quite bitter in large doses.

There are a variety of teas, energy bars, and even chocolates that contain maca — a super convenient way to taste test this superfood.

Parsnips

Parsnips | thewellnessscientist.com

Photo courtesy of MaxStraeten

I love parsnips and include them in one of my favorite winter comfort dishes, Winter Vegetable Shepherd’s Pie, a recipe I found in Food & Wine magazine. 

Parsnips are high in fiber, which we need to aid in the prevention of heart disease, and some types of cancer. They also contain a healthy dose of folate, a nutrient necessary in energy metabolism and essential for women planning to become pregnant.

When you go on a hunt for parsnips, they look like a big white carrot. They’ll probably be hiding next to the radishes and other root veggies in almost any produce section of a any supermarket during the winter months.

Passion fruit

Passion Fruit | thewellnessscientist.com

Last but not least … passion fruit … you can’t leave this seasonal fruit off the list in February because of its name alone!

Passion fruit is a great source of vitamins A and C, and don’t be afraid to eat the seeds for an extra dose of fiber.

These exotic beauties are also a good source of plant-based iron, a perfect healthy snack for vegetarians who may need an iron boost.

Meatless Monday Recipe: Heirloom Tomato Caprese Salad

In my opinion, an Heirloom Tomato Caprese Salad is SUMMER ON A PLATE!  It’s a simple little salad to put together, but the key is to find the freshest ingredients you can to make it taste amazing!

Heirloom Tomato Caprese Salad | thewellnessscientist.com

Organic tomatoes, freshly-picked basil leaves, high-quality olive oil and balsamic vinegar, buffalo mozzarella, as well as sea salt & freshly ground pepper all make a difference.

We planted tomatoes a little late in the season this year, so the ones I used today are beautiful fresh local heirloom tomatoes from our local market. I’m SUPER excited that I HAVE BASIL in my garden this year!! We didn’t plant any basil last  year, but this year we have 3-4 plants that are doing well. I LOVE going out & picking out a few big, fragrant leaves to include in my summer salads. Ahhhh, summer on a plate for sure!

For the past several years, I have enjoyed going out to my garden and picking beautiful heirloom tomatoes and basil to make this salad. I have experimented with different cheeses over the years, but this is my favorite version.

Ingredients:

  • 3-4 large heirloom tomatoes (I used yellow & red ones above)
  • 8-10 basil leaves, chopped
  • Buffalo mozzarella, sliced thinly
  • Extra-virgin olive oil (best quality you can afford — you only need a couple of capfuls)
  • Aged Balsamic Vinegar (again, good quality makes all the difference)
  • Freshly ground black pepper
  • Sea salt

Directions:

  1. Slice tomatoes and arrange on a plate. I find that a big serrated knife does the best job slicing tomatoes.
  2. Add a thin slice of mozzarella in between each tomato slice. Sprinkle the chopped basil leaves over the salad, then add a little sea salt & freshly ground pepper.
  3. Using the cap from your bottle of olive oil, add a capful to each row of the tomato combo on your plate.
  4. Finally, drizzle a small amount of balsamic down the center of each row & you are ready to feast!

This salad serves 3-4 people. I always serve with a sweet French baguette. Enjoy!! 🙂

Caprese Salad | thewellnessscientist.com

SO TELL ME …

What are your favorite summer salads? Do you grow lettuce, tomatoes, and other herbs/veggies in your yard? 

 

Meatless Monday Recipe Roundup: Elegant Egg Dishes

Since I moved to California, I’ve become a little spoiled with the open-air grocery stores and Farmer’s Markets that are in no short supply! Fruits, veggies, and herbs that were freshly picked the same day? Yes, please!!!

Menlo Park Farmer's Market  thewellnessscientist.com.jpg

Shopping local for fresh ingredients reminds me so much of the European way of life, which is my opinion is “LIVE EVERY DAY!”

I particularly like simple French-inspired egg dishes such as quiches, that you can whip up in no time for friends and family. They can look very elegant, and are a perfectly balanced meal especially when paired with a salad of fresh greens!

Here are a few of my favorite meatless egg dishes in honor of Meatless Monday.

This Spicy Veggie Frittata is a Pinterest favorite, still scoring loads of views & repins every day!

Spicy Veggie Frittata | thewellnessscientist.com

 

Next is a Broccoli & Cheese Quiche. I make this one pretty often and always hope there are leftovers so I can steal some for breakfast too!

Vegetarian Broccoli Cheese Quiche

 

 

Next up is my Low-Fat Asparagus Quiche. I made this one a little lighter so you can try both varieties. You can add pretty much any veggies you like to these — hard to go wrong!

Reduced Fat Asparagus Quiche Recipe | thewellnessscientist.com

 

And finally, my new favorite, my Fingerling Potato and Kale Frittata! This one has delicious roasted potatoes & healthy greens. I think it looks so elegant, and it was so easy to make in this cast-iron skillet!

Fingerling Potato & Kale Fritatta | thewellnessscientist.com

 

 

SO TELL ME …

Do you have a favorite egg dish that you like to make for dinner? Is it a quiche, frittata, or something else?

 

Meatless Monday Recipe: Tomato & Chickpea Thai Soup

The other day, I was really craving garbanzo beans and a really flavorful soup. I started nosing around in my pantry, which usually has a few goodies I’ve forgotten about. I found a can of my favorite Coconut Milk as well as garbanzos & diced tomatoes, and I got to work creating this recipe.

Tomato and Chickpea Thai Soup | thewellnessscientist.com

I LOVE Thai flavors! One really distinct flavor that I used in this soup (and use as often as I can) is the Kaffir Lime leaf. These are used similarly to bay leaves in soups & sauces for their flavor, while the limes on a Kaffir Lime plant aren’t really edible. If you haven’t tried cooking with these leaves & you love Thai food, you are missing out!

Here’s what you’ll need to whip up this coconut-y, yummy soup.

Ingredients:

  • 1 14-oz can diced tomatoes (with juices)
  • 1 cup (8 ounces)  of canned garbanzo beans (also called chickpeas) to the soup – Save the rest of the can for garnish later!
  • 1 14-oz can coconut milk
  • 1 tablespoon olive oil
  • 1/2 diced onion
  • 2 cloves garlic, crushed
  • 1 teaspoon of maple syrup (optional)
  • 2 Kaffir Lime leaves
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 cups water
  • Salt, Pepper, and Red Chili Flakes to taste

 

Directions:

  1. Heat olive oil in a dutch oven or medium/large pot over medium-high heat. Add the chopped onion, crushed garlic & a little salt & black pepper. Cook until the onions become translucent (about 8 minutes).
  2. Add the diced tomatoes, maple syrup, cilantro, and Kaffir Lime leaves. Stir to mix well.
  3. Add the garbanzo beans and canned coconut milk. Fill one of the empty cans with water, and add this to the pot. Cover with a lid and and simmer over low heat for about  30 minutes.
  4. Transfer to a blender in batches to puree ingredients.

NOTE: You will need to transfer the mixture to a separate bowl or pot to do this in batches. You want to do this in batches because HOT liquid will tend to shoot out the top of your blender. Been there, done that!  I also tried using a hand blender, and it was NOT powerful enough to puree the garbanzo beans so save yourself a step unless you have a really heavy duty hand blender!!

I toasted the rest of the chickpeas with a little salt & pepper in my toaster oven & added to the top of my soup for a little extra crunch.

I also garnished with a little more chopped cilantro & red chili flakes and served with a couple of slices of a crusty baguette. DELICIOUS!

This is a really nice protein-rich soup that is full of flavor & other nutrients.

SO TELL ME…

Do you like Thai flavors? Do you make your own Thai soups & sauces at home? Share your recipes with me below in the comments!

Thanks for stopping by!

 

Meatless Monday Roundup: Use Those Leftovers

If you’re like me, you hate throwing away leftovers. As if the waste weren’t bad enough, think of all that time you put into grocery shopping, food prep, and cooking just to toss the leftovers away. Ugh, I hate that!

Stop the madness! Today, I’m showing you 5 Easy Ways to use stuff you probably always have in the fridge to make a great breakfast, lunch, or afternoon snack.

Everyone's Favorite French Toast.jpg

1. Got half a leftover baguette or biscuits from last night’s dinner? How about whipping up French Toast for breakfast or brunch? This recipe is a huge crowd pleaser. As someone who order French Toast every single time I see it on a menu, let me tell you … this recipe makes a mighty fine breakfast or brunch. Got fruit or berries in the fridge too? Perfect! Toss on top for an extra nutrient boost!!

Savory Quinoa Cakes

 

2. If you’re a vegetarian who is always looking to add a little more protein to your meals, then you probably cook quinoa pretty often. Like rice, we tend to cook more than we may use in one serving. Tired of just reheating & eating leftover quinoa? How about trying these awesome Savory Quinoa Cakes? I whipped these up one night before friends were coming over for a cocktail. Even the meat eaters went back for seconds!

Quinoa Breakfast Porridge

 

3. Usually grab a bowl of instant oatmeal for yourself or make hot instant cereal for the kids? Forget about instant today and try heating up leftover quinoa and topping with yogurt, honey, and berries to make this super fast, easy, and protein-rich Quinoa Breakfast Porridge. So so good!

Slice of Fritatta on a Plate

 

4. Got leftover veggies or raw veggies with a short shelf-life? Fritattas are a great way to get a good source of protein (from eggs) as well as nutrients from any veggies you have lying around. The Fingerling Potato & Kale Fritatta in the photo used leftover potatoes as well as some kale I had in the fridge that I threw in for even more of a protein boost. The most popular recipe viewed on this blog with loads of Pinterest pins & likes is the Spicy Veggie Fritatta. Again, this is a great way to use up eggs that are nearing the expiration date, whip up a quick dinner, and use some veggies that won’t last much longer in the fridge.

Talk about using up leftovers… if you make this for dinner, you may even have enough to take with you to work for lunch the next day. Heats up in a minute, unlike those frozen dinners that take 8 minutes in the microwave. I’d much rather be eating than wasting ten minutes heating up something full of preservatives in the microwave!! As Sweet Brown would say, “AIN’T NOBODY GOT TIME FOR THAT!!!!!”

Sweet Brown

 

5. What about bananas? I don’t know about you, but I like my bananas just after they turn from green to yellow. Once they have spots, I have GOT to hide them in a protein shake, something I’m baking, or transform the ingredient (as they say on Chopped 😉 into something more palatable!! Voila! Try these Sweeter Mashed Sweet Potatoes. Full of beta-carotene (which your body turns into vitamin A), these sweet potatoes have a little brown sugar for taste, but you can easily add stevia, raw honey, or anything you prefer for natural sweetness.

Sweeter-Mashed-Sweet-Potatoes.jpg

 

I hope you found this Meatless Monday Recipe Roundup on How To Use Those Leftovers helpful! I’m always looking for ways to use up veggies & other leftovers.

SO TELL ME…

Have you got your own favorite ways to use leftovers? Leave me a comment below & share your tips & tricks!!

 

 

Meatless Monday Recipe: Magical Breakfast Cream

I’ve always been a little enamored with the French lifestyle. The language and the accent were always very attractive to me, which is probably why I continued studying French after high school. The women I met always seemed so confident (and THIN!) as well.

Now, after visiting France, I can say that some of the romantic imagery in my head is true — the open air markets, the calm, “go with the flow” attitude — and others not (not every woman is stick-thin and walking around town with a snobby poodle).

Most of the food is wonderful and people take time to enjoy what they eat, even if that means not rushing back to the office within 30 minutes (GASP!)

A few weeks ago, I started looking for easy & tasty dinner recipes and I stumbled upon the French Women Don’t Get Fat Cookbook written by once-CEO of the famous Veuve Cliquot champagnerie, Mireille Guiliano.

French Women Don't Get Fat Cookbook

I highly recommend this cookbook (which you can find here) for a multitude of fabulous recipes!!

One of my favorite recipes in the French Women Don’t Get Fat cookbook is for breakfast … the tantalizing Magical Breakfast Cream recipe. This is extremely tasty, filling, and highly addictive! I’ve been making this just about every morning for the past two weeks, and I can’t get enough. It has also helped reduce the sweet cravings I was having during the day.

I’m excited to share this one with you for Meatless Monday! Here’s what you need to make one serving.

Magical Breakfast Cream Recipe

Preparation Time: 10-15 Minutes

Ingredients

1/3 cup yogurt (I used lowfat Greek yogurt)
1 teaspoon flaxseed oil
1 to 2 tablespoons lemon juice
1 teaspoon honey (or to taste)
2 tablespoons finely ground cereal (with no added sugar — I use Udi’s Au Naturel granola)*
2 teaspoons finely ground walnuts*

Directions

1. Mix yogurt and oil in a bowl. Add lemon juice and mix well then add the honey and mix well. (It is important to add each ingredient one at a time, mixing well between additions to obtain a smooth, creamy texture.)

2. Add ground walnuts and cereal to the yogurt mixture and mix well. Serve at once.

* You can finely grind the cereal and walnuts using a small food processor or mortar and pestle.

Mireille’s notes:

* You can do a week’s worth of grinding cereal/nut mixture and keep it refrigerated so in the morning it will take just an instant to mix together!

* Flaxseed oil is rich in Omega-3 fatty acids, have no fear, you will not taste the oil in the fine creamy blend.

Very simply and oh so tasty! What’s your favorite healthy breakfast recipe?

Meatless Monday Recipe: Linguine with Arugula and Tomato Sauce

linguine-with-arugula-and-tomato-2

 

Happy Monday! Last week I wrote about my great-grandmother’s homemade biscuits, this week I’m thinking about the homemade marinara that my Italian grandmother used to make. Any time we went over on Sundays, she always seemed to have a pot bubbling on the back of the stove. This is a super simple pasta recipe that you can make any night of the week, so it is perfect for Meatless Monday! The only time consuming part is just giving the sauce the right amount of cooking time. I recommend one hour of simmering, and there is plenty you can do in the rest of the house while that sauce is simmering, right? Or a free hour of weeknight Pinterest fun 🙂  I won’t tell!

 fresh arugula

 

I made this on Sunday night since I always get nostalgic on Sundays for some good old-fashioned home cooking. I always try to make things a little bit healthier than the original, but I don’t think you’ll notice a difference 😉

Here’s what you need:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic (peeled and sliced thinly)
  • 1/4 teaspoon red chile flakes
  • One 28-ounce can organic diced tomatoes (including juice)
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 8 ounces boxed linguine
  • 5 ounces fresh arugula
  • Freshly grated Parmesan cheese

 

Instructions

  1. Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Throw in the sliced garlic & chile flakes and cook for about 3 minutes. Careful not to let it burn!
  2. Add the canned tomatoes and their juice, season with 1 teaspoons of salt and a little freshly ground black pepper.
  3. Turn the heat up and bring the sauce to a boil
  4. Once the sauce is boiling, turn the heat down to low and let the sauce simmer for about an hour.
  5. Before you are ready to serve, grab a potato masher and use it to crush up the cooked tomatoes. If you don’t have a potato masher, a wooden spoon will work just fine!
  6. When your sauce has been simmering for about 45 minutes, grab a pot for your linguine and get the water boiling.
  7. Once the water is boiling, throw in a little salt and then add your pasta. Linguine takes about 10-11 minutes before it’s al dente (you don’t want to overcook your pasta!)
  8. About a minute before your pasta is done, throw the fresh arugula right on top of your pasta so that it starts to wilt.
  9. Grab a colander and drain your pasta/arugula mix, then throw right on top of your tomato sauce.
  10. Toss and serve with a little freshly grated Parmesan cheese. Enjoy!

Pasta with arugula and tomato sauce

Linguine with Arugula and Tomato Sauce

 

Meatless Monday Recipe: Reduced Fat Asparagus Quiche

Hey there! Hope all of you had a very Happy Thanksgiving and got plenty to eat!!! 🙂

The transition from Thanksgiving to Christmas prep seemed WAY TOO QUICK this year, didn’t it?  Yesterday, I spent a few hours taking down all the fall decor & pulling out the boxes of Christmas stuff. My husband decked the house out with lights, and tonight we’re putting up the tree after we eat a light dinner.

And what ARE we having for dinner, you ask? A little Asparagus Quiche with a goat cheese salad for tonight’s Meatless Monday dinner!

If you tried my Broccoli and Parmesan Quiche recipe, you’ll want to give this one a try too! Super easy to make, and I used mostly 2% milk with just a very small amount of heavy cream to keep the fat & calories to a minimum (you do need a little fat for pull off a decent quiche, though, so I didn’t do without the cream completely)

Here is what you will need to make one 9-inch Asparagus Quiche (approximately 6 servings)

Asparagus Quiche Recipe

Equipment:

small skillet
9-inch pie plate
medium mixing bowl
fork or whisk
aluminum foil
Preheat oven to 375 degrees F.

Ingredients:

1 pre-made pie crust (for a 9-inch pie)
1 tsp olive oil
1 clove garlic, finely chopped
3 large eggs, lightly beaten
1 egg yolk
1/4 cup heavy whipping cream
1 1/4 cup 2% milk
1/2 tsp salt
1/4 freshly ground black pepper
pinch of ground nutmeg
8 spears of asparagus, blanched & cut into 1/2 inch pieces
1 cup of grated Gruyere/Swiss cheese blend from Trader Joe’s

Directions:

  1. Let your pre-made pie crust come to room temperature (about 20 minutes) and roll out into a pie plate that can accommodate a 9-inch pie crust. Lightly beat an egg yolk, and then brush the edges of the crust with it to prevent burning.
  2. Heat the olive oil in a skillet over medium heat. When hot, saute the garlic for 1-2 minutes. Don’t let it burn. Pour the garlic right into the pie crust.
  3. In a medium-sized bowl, beat together 3 large eggs, add the cream & milk, salt, pepper, and nutmeg. Beat together until mixed.
  4. Add the cut asparagus and cheese blend to the pie crust. Pour the egg mixture right on top.
  5. Bake until the filling is browned & set (about 40 minutes). Check to make sure that the outer edges of the crust isn’t burning. You may need to place aluminum foil around the edges if it starts to get overdone.

Enjoy!  I’ll share the Goat Cheese Salad recipe with you next week!

Question: Do you have a favorite Quiche recipe to share? Please add you links below!

Meatless Monday Recipe: Butternut Squash Soup with Granny Smith Apples

Another Happy #MeatlessMonday to you! If you’ve been following me for awhile, you know two things.  1) I love making soup, and 2) I love cooking with butternut squash.

I was looking for a different taste than my usual favorite butternut squash soup recipe … something not as garlic-ky … so I started experimenting.  I had a few granny smith apples in the fruit bowl, and I felt like the tart apple flavor would be really nice with the butternut squash.

I was right! After I made it, I felt like this Butternut Squash Soup with Granny Smith Apples was the best of any soup I’d ever made! Not bad for an experiment.  I highly recommend giving this a try. It was super easy to make, not a huge time commitment, and like I said … it tasted REALLY good!

Meatless Monday: Butternut Squash Soup with Granny Smith Apples

Here’s what you’ll need:

  • 2 pounds whole butternut squash (1 medium-sized squash), seeds removed and cut into 2-3 inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 1/2 teaspoon sage powder
  • 1 teaspoon fresh grated ginger
  • 4 cups low-sodium vegetable broth
  • 1/4 cups water
  • 1 1/2 teaspoons kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat oven to 350 degrees.  Peel the skin off of a medium-sized butternut squash.  Cut into 2-3 inch pieces and add to a roasting pan.  Add olive oil and water to roasting pan and toss with the squash, coating well.  Roast for about 50 minutes or until squash is tender.
  2. While the squash is roasting, peel and core the apple and cut into a medium dice. Cut the onion into medium dice. Melt the butter Dutch oven or small stock pot over medium heat. Add the apple, onion, and sage. Season with salt and pepper, and cook until soft (7 – 10 minutes) stirring every couple of minutes so it does not stick. Remove the pan from the heat and set aside.
  3. When the squash is done, remove from oven and add the apple/onion mixture as well as the fresh grated ginger to the roasting pan.
  4. Add about one cup of the squash apple mixture to a blender with one cup of the vegetable stock.  Puree until smooth and put back into your dutch oven/stock pot.  Repeat until all of the squash has been pureed with the remaining vegetable broth. If you desire a thinner consistency, you can add a little water to the puree.
  5. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed. Enjoy!

 

Question: Do you have a favorite butternut squash soup recipe? If you do, please add your link in the comments below!

 

 

Meatless Monday Recipe: Easy Microwave Apple Crisp

I’ve never been a gal who has been satisfied with an apple for a snack in the afternoon — my sweet tooth can get the best of me if I’m not careful.

With all of the yummy pumpkin breads, scones, and other goodies EVERYWHERE I turned today, I really needed a little treat with my afternoon tea.

And, I didn’t get the Meatless Monday recipe up early today — so it was a perfect day to share this delicious & semi-healthy little treat with you. Ok, maybe healthy is pushing it.  But there’s an apple in it, ok?!! 🙂

Today’s Meatless Monday Recipe is an Easy Microwave Apple Crisp for One.  It was inspired by a similar recipe from Sophie at My Happy Place (thanks, Sophie!)

Prep time: 10 minutes (and I was taking photos while I was prepping, so if you are quick it is probably even less than that).

Microwave time: 1 1/2 minutes

Easy MIcrowave Apple Crisp

Here’s what you need:

1 medium sized organic apple (any kind will do, but my favorite are Honeycrisp apples. I buy organic since apples on the the EWG’s Dirty Dozen list)
2 tbsp. organic brown sugar
2 tbsp. quick cook oats
1 1/2 tbsp. flour
1/4 tsp. cinnamon
1 dash nutmeg
1 tbsp. unsalted butter

Directions:

1. Peel and thinly slice your apple and place in a bowl.
2. Add 1 tablespoon of the brown sugar, half a tablespoon of your flour, 1/8 teaspoon of your cinnamon, and a dash of nutmeg

crisp-prep1
3. Coat the sliced apples with the mixture, and pour it all into a microwaveable mug.

apples-with-crumble
4. In the same bowl you had your apples in, mix together the remaining dry ingredients. Add your butter, and with a fork mash the butter into the dry ingredients to it creates a nice crumbly texture.

crisp-with-topping
5. Pour the crumble right on top of your apples in the mug and pop in the microwave for 90 seconds. Enjoy!

crisp-done

Did you know that there are over 1,000 apple varieties to choose from? Check out this article that I wrote for Clean Eating magazine to learn which kind of apples work best in all of your favorite recipes.