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Banana Apple Crisp! {gf, v-optional}

Yesterday was Pi day (3/14) and it nearly escaped me until a reader asked me what pie I was making to honor the day. Knowing I had just done a complete spring cleaning of my refrigerator- I really wasn’t sure I had a thing to work with. A quick check confirmed the only thing in the fridge was condiments and a very nice bottle of champagne.

The only non-pantry ingredients I had on hand were a couple of apples and a banana. Hmmmm….. could I make a pie with those together?? An Apple Banana Pie?

Luckily, my pantry is always stocked with oats, flours, coconut sugars and similar baking basics. I actually turned on my camera for this one and went live in the Happy Eats Healthy Facebook Group– so everyone got to see me create this Apple Banana Crisp from scratch.

Risky, since it could have failed; others in the house were already doubting the idea. But the results were delightful; everyone agreed! Honestly, it’s pretty much a simple apple crisp with hint of banana essence, the actual banana pieces melt swimmingly into the pie.

Adding ripe banana to your apple crisp is a great way to cut down on other added sugars, a total bonus! Measurements don’t need to be exact for any of these ingredients; add more or less sugar and cinnamon to your liking.

I used a small, 6″ cast iron skillet that is 2″ deep. Any pan that will go from stove to oven will work.

Remember to post on social media and tag me if you make this Banana Apple Crisp
Happy eating,
~Monique

Banana Apple Crisp

Banana Apple Filling
1 banana
2 apples (I used green, use your preference)
1/2 tbls ghee (or butter or coconut oil)
1/4 cup coconut sugar
pinch of salt
squeeze lemon juice
Oat topping:
1 cup oats (I used rolled, any will do)
1/4 cup almond flour
1/4 cup chopped nuts/ seeds
1/3 cup coconut sugar
1/4 tsp cinnamon
pinch of salt
3 tablespoons ghee or butter or coconut oil
Optional topping: Coconut Whipped Cream

In a medium bowl, toss the oats, flour, nuts/seeds, cinnamon, salt and coconut sugar. Use your hands to combine the ghee with the dry ingredients, making sure everything is well coated. Set aside.

Peel the apple and banana. Dice into about 2′ pieces. Heat 1/2 tbls of ghee in a pan over medium heat (if possible, use a 6″ pan that can go right into the oven). Add in the apples, toss well and let saute for a minute. Toss in the diced banana, coconut sugar and pinch of salt; let sit and saute for another three to four minutes.

Squeeze lemon over the top and give it a final stir. If needed, pour this into a small pie tin or small oven-safe pan.

Pile the oat topping on top of the apple banana mixture and place in the oven. Bake until golden brown, roughly 20 minutes. Let cool slightly, top with coconut whipped cream if desired.

Notes

This makes a small crisp.
If I remade it, I might add in one more banana and apple to plump up the filling a bit.
Add sugar to your taste palette; I prefer things to be less sweet than the average person.

Apple Sweet Potato Hash with Chipotle Sauce

You can’t beat hash for breakfast, but you can elevate it by adding in fresh apples and whipping up a chipotle tahini sauce.

Get creative with additions- like smokey cheddar cheese or a handful of kale. Add extra eggs or skip them – it’s super easy to modify and make to your liking!
Happy Eating,
~Monique

Apple Sweet Potato Hash with Smokey Chipotle Sauce

1 tbls avocado oil
1/2 cup chopped onion
1 Sweet potato, chopped (I used 1/2 orange and 1/2 purple)
1/2 cup chopped rutabaga
1/2 can chickpeas
1/2 apple, chopped
1/4 tsp smoked paprika
salt and pepper
2-4 eggs
Toppings: avocado slices

Melt the oil in a cast iron or other skillet, add the onions and cook for minute. Add the sweet potato and rutabaga and about 1/2 tsp salt and smokey paprika. Cook and toss until the veggies become roasted, softened and browned. Add in the chopped apple and chickpeas, toss well.

Push the veggies aside making a couple holes, crack the eggs into that. Top the eggs with a little salt and pepper. Cover the pan and let the eggs cook till desired doneness.

Serve with a few slices of avocado and the chipotle sauce (recipe below)

Chipotle Sauce

spoon of tahini
1/2 lemon, juiced
1 chipotle pepper + a little sauce, minced (or a good squirt of sriracha sauce)
pinch of salt

Whisk together the ingredients. Add more lemon if needed to get a drizzelable sauce. Store in refrigerator for up to 1 week.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

Anytime Toasted Coconut and Apple Yogurt Bowl

A breakfast bowl that can double as a snack or as a dessert is a pretty neat in my book. This Toasted Coconut Yogurt Bowl does just that. With a base of Greek yogurt (FAGE is my favorite – and NO you shouldn’t be afraid of fat so don’t go skimping with the 1% version) topped with toasted coconut flakes, a drizzle of honey and whatever else you have in the house- it’s so dreamy.

So many people say they don’t have time for breakfast. Yikes! The great thing about this yogurt bowl is that it travels well, just combine into a small mason jar and take it with you. You could even make a couple of these at a time and store in the fridge for a few days. And I love it as a snack too with great crunch coming from the apple and the seeds. Get creative and add in some oranges, nuts and definitely some pomegranate seeds!

Happy eating ,

~Monique

Toasted Coconut and Apple Yogurt Bowl

5-7 oz Greek yogurt
1/4 diced organic apple
a spoon or two of each:
- Toasted coconut flakes
- Hemp seeds
- Toasted pepitas (pumpkin seeds)
Drizzle of honey or maple syrup
fresh torn mint leaves

Spoon the yogurt into a pretty dish. Top with the diced apple, coconut flakes, hemp seeds and pepitas. Drizzle with honey and sprinkle with the mint leaves. Enjoy!

Squash, Apple and Avocado Toast

Avocado Toast is the biggest thing since…well, sliced bread. I really do love it, unfortunately I’ve actually had a number of lame versions at restaurants so I prefer to make my own. My Squash, Apple and Avocado Toast version pays special homage to fall produce. It came together thanks to some leftover roasted squash, though you could just sear a couple of fresh slices too.

The apple adds texture and tartness with the toasted squash seeds adding a good crunch factor.

Happy Eats,

~Monique

Squash, Apple and Avocado Toast

1 avocado

juice of 1/2 lime

pinch of cayenne

1 bun (I used a Seeduction bun from Whole Foods)

1/4 apple

Roasted squash + roasted squash seeds

Smash avocado with juice from 1/2 lime + pinch of cayenne
Thinly slice 1/4 apple
Sear a couple slices of pre-roasted squash
Toast bun
Arrange apple slices on bun.
Top with the smashed avocado
Add the seared squash.
Sprinkle with toasted squash seeds and flaky sea salt

Detoxifying Apple Cabbage Salad

Prep Time
5 minutes

Cooking Time
3 minutes

Ingredients
2 cups thinly sliced cabbage

1 small apple, chopped into thin matchsticks

1 scallion, chopped

1 tbls sesame oil

1/2 tbl pure or toasted sesame oil

1/2 tbls rice vinegar

1 tbls tamari

2 tbls sesame seeds

Directions
Chop the cabbage, apple and green onion- toss in a bowl.

Toast the sesame seeds in a small pan over low heat. Remove from heat and add the oil, vinegar and tamari into the pan, swirl to combine.

Pour the dressing over the salad, toss well. Enjoy.