SERVES 2 · GF, VEGAN ADAPTABLE, DF ADAPTABLE
You’ll be surprised how satisfying a bowl of warm, cinnamon-laced apple chunks can be. I originally came up with this after my son asked me to make him “the inside of an apple pie.” Once I added some protein and good fats, it became one of our favorite breakfasts. Note: Although this recipe serves two, it can easily be increased to serve more.
2 teaspoons unrefined virgin coconut oil
2 apples, any variety, unpeeled, cored and chopped into 1-inch pieces
½ cup unsweetened apple juice or water
½ teaspoon ground cinnamon
Pinch of sea salt
Add some protein: a drizzle of nut or seed butter, or a dollop of Greek yogurt (not vegan/DF)
Add something crunchy: chopped nuts, seeds, toasted coconut, pomegranate seeds, GF/DF granola (for homemade, see here)
1. Warm the coconut oil in a 9- or 10-inch skillet over medium heat. Add the apple chunks to the skillet and sauté until lightly golden brown on all sides, 5 to 6 minutes.
2. Add the juice, cinnamon, and a pinch of salt and increase the heat to high so that the juice simmers, stirring the apples occasionally. Cook until the juice is almost all evaporated, 4 to 5 minutes. The apples should be tender, but not falling apart. Remove from the heat.
3. Serve with your favorite protein and crunchy add-ins. My favorites are a drizzle of almond butter, pomegranate seeds, hemp seeds, and toasted coconut flakes.
TIPS: There are so many varieties of apples to choose from. Tart apples include Granny Smith and Pippin, sweet include Fuji and Golden Delicious, and my favorites are the tart-sweet varieties, such as Pink Lady and Honeycrisp. Since apple is a heavily sprayed fruit, try to buy organic whenever possible.
The antioxidants in apples are concentrated in the peel, which also contains a compound that helps suppress breast cancer cells.