Sautéed Apple Power Bowl
by Pamela Salzman
You would 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.” It evolved to become one of our favorite breakfasts once I added some protein and good fats.
2 teaspoons unrefined virgin coconut oil
How to Make
1. Warm coconut oil in 9” or 10” skillet over medium heat. Add apple chunks to the skillet and sauté until lightly golden brown on all sides.
2. Add juice, cinnamon, and a pinch of salt and raise the heat so that the juice simmers, stirring the apples occasionally. Cook until the juice is almost all evaporated, about 4 to 5 minutes. Apples should be tender, but not falling apart.
3. Serve with suggested protein and crunchy add-in’s. My favorite is a bowl of warm apple chunks with a drizzle of almond butter, pomegranate seeds, hemp seeds and toasted coconut flakes.
There are so many varieties of apples to choose from. Since it is a heavily sprayed fruit, try to only buy organic. Tart apples include Granny Smith and Pippin, sweet include Fuji and Golden Delicious and my favorite are the tart-sweet varieties like Pink Lady and Honeycrisp.
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