Month: November 2015

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Apple Granola Yogurt

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This is my Autumnal take on yogurt, berries, and granola

This is an easy snack to throw together then go for a quick run and core workout while its baking. When you return, the house will smell amazing and your snack will be ready!

  
4 apples, peeled and sliced

1 T Pumpkin  Pie Spice

1 Cup oats

2 T maple syrup

2 T olive oil

Preheat oven to 350 degrees

In a bowl, toss apples with pumpkin pie spice

Pour apples into a pie pan or glass baking dish, I used an 8×6 glass dish

In the same bowl, combine the oats, syrup and oil. 

Spread on top of the apples

Bake in oven for about 1 hour, until the apples are bubbly in the bottom of the dish

Serve with plain Greek yogurt.

You can cover and keep in the refrigerator for a week. I used about 1/2 cup as a serving

Dinner

Dijon Maple Chicken

rebeccahoopLeave a comment

This is an easy fall dinner

1 lb boneless skinless chicken breasts

2T Dijon Mustard

 1T maple syrup (the real stuff, not the corn syrup national brand stuff)

Pinch of kosher salt

A few grinds of fresh black pepper

1 t thyme, dry or fresh 

1/2 t granulated onion

1/2 t granulated garlic
Preheat oven to 425 degrees

Combine all ingredients in a bowl

Place chicken on a parchment lined baking sheet. Allow to marinate for about 10 minutes.

Place in the oven for about 20 minutes or until cooked to 165 degrees. 
I served with this roasted butternut squash and Brussels sprouts.
  

Make a serving extra of both chicken and veggies for a big salad tomorrow. 

2 cups spinach

1 diced Apple

1/2 oz of blue cheese or goat cheese, if desired 

Diced chicken breast, cold or warmed

Brussels sprouts and butternut squash, cold 

This does not need dressing, but if you need it feel free to drizzle a little olive oil on top.