Maple & Cinnamon Baked Apples and Pears

Yummy Breakfast Idea!



Maple & Cinnamon Baked Apples and Pears
2 large hard Pears or Apples (Fuji, Rome, Pippin, Granny Smith or Jonathan work great)
2 tsp. Pure Maple Syrup or Agave
3 tsp. water
1/4 tsp. Cinnamon
1 Tbsp. Raisins

Preheat the oven to 375 degrees. Slice off the tops of the apples or pears and set aside. With a small knife or apple corer, hollow out a 1” cylinder in the center of each apple, being careful not to poke through to the bottom. If you are using a paring knife, you might need to make the initial cut and then use a spoon to dig out the core.

In a small bowl, whisk together the next three ingredients. Divide the raisins between the apples or pears, and then fill with the liquid mixture. Don’t worry if the filling doesn’t reach the top, it will expand as it cooks. Replace the tops on the fruit and place in a small baking dish lined with parchment paper, making sure that the fruit are snug in the dish so that they don’t tip over. Cover the dish with foil. With a paring knife, cut three slits in the foil to let steam escape. Bake for 35-45 minutes or until tender. Drizzle with extra maple syrup or agave upon serving, if desired.

Calories: 274
Protein: 1.5 g
Fiber: 10.5 g

More recipes here!!

Egg Muffins

Egg Muffins

Recipe by Chelle Stafford

This recipe is super easy to put together, and can be made ahead for weekly breakfasts. I bake them up on Sunday. My best friend, and the world's greatest personal trainer, Tab, taught me how to make these... you can easily vary the ingredients to suit your tastes & needs.

The Recipe.   (makes 36)

Egg Beaters - 32 oz carton (or use egg whites only)
1.25 lb ground turkey extra lean (one package), browned & seasoned (I use Mrs Dash, Garlic & Herb or Fiesta Lime)  in 1 Tblsp of Coconut oil.
 

Optional Add-In's:
1 sweet potato, baked (I microwave for 3 min), skin removed and diced.
2 small peppers, diced.
1 green onion, chopped
1 cup chopped mushrooms (I use crimini)
1/4 cup baby spinach (chiffanade)
1 cup cooked quinoa
1/4 cup 2% cheddar cheese, shredded (to sprinkle over top, if your diet allows)

Preheat oven to 350° Grease (I use coconut oil spray) muffin tins. (Or use muffin liners).
Mix all ingredients in a bowl.  And fill muffin tins 3/4 full.  Sprinkle with cheddar if desired.
Bake for 10-15 minutes, until knife comes out clean. Allow to cool. Muffins will "deflate" as they cool.
Place muffins in baggies and toss in fridge. To reheat, microwave for 30 seconds (1 min. for 4 muffins).

Serving Size: 2-4 (each muffin contains less than 1 egg and about 100 calories).

Substitutions... Tab's original recipe used Eggs & Canadian Bacon. You can add or remove veggies, or meats or seasonings as you like. You can add more Egg Beaters if you prefer a more egg-y muffin.

Here's the nutritional data, as closely as I can figure it. This is per muffin. Obviously this will change depending on what you put in your egg muffins. You can run the numbers yourself, easily, at NutritionData.com. It's Free!