It is now two weeks after New Years, and I think we can safely say the holidays are over. I tend to come up with an excuse every day in January that conveniently pushes back the end of the holidays and my resolution to eat healthy and get fit. But it is best to ease into things, right?
Back in mid October, I bought a huge box of these gorgeous Empire apples:
The folks at Allred Orchards assured me they would be best if I ate them quickly, or at least refrigerated them. Of course I didn’t, since that would have meant cleaning out my fridge, which I don’t ever do if I can possibly help it. Anyway, they ended up looking sad and wrinkly.
Well, maybe not sad. They’re still a pretty color. But they are definitely wrinkly.
So I turned them into applesauce.
Okay, so I’m not quite sure why this is called a tortilla soup, when clearly there are no tortillas anywhere to be seen, but I’m just gonna go with it. It’s what my Blentec cookbook is calling it.
I love it.
And this soup is my #1 reason why I do.
It’s simple. It’s raw. It’s vegan. And it tastes like heaven.
These might just be the best snacks since Ants on a Log (I hate the name “Ants on a Log,” though. Just thought I should tell you.)
I came up with this little concoction when I wanted chocolate but was trying to cut out sugar. Normally, on a day when I want candy but there isn’t any to be had, I scoop a little bit of peanut butter out of the jar with a teaspoon and roll it in chocolate chips. That doesn’t work so well when I’m avoiding sugar, though. I tried the same idea with natural peanut butter rolled in cacao nibs, which sort of worked, but tasted closer to dirt than a Reese’s Peanut Butter Cup substitute. When I added the banana, the problem was solved. It sweetens the entire snack, and makes it more filling, so I’m not still scouting around the kitchen for something else to eat.
Try these. I know you’ll love them.