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Whew! I’m finally back Chicago following a crazy few days in Minneapolis with Lee and Katie. I believe I’ve mentioned a few times that I’m focusing on an exciting fresh project for the Sweat Series! Don’t be concerned, we’ll be letting you in on all the details shortly but basically it will be the BEST HEALTH System EVER.

This post is together with SweeTango® apples

My apple cravings started support in August when my mom was visiting; we liked noshing on SweeTango® apples after our longer 12 mile bike rides along the lakeshore. I have been obsessed with raspberries all summertime, but the flavors were starting to fade; a crispy, juicy apple sounded both relaxing and delicious.

For the past few years, the best apple has been the SweeTango® They’re sweet, incredibly crunchy, wonderful for baking and one of my favorite afternoon snacks.

Usually I warm-up just a little honey almond butter to pair with my apple slices. And when you intend to try something new, sprinkle of ocean salt on top of your apple pieces to contrast the sweet tastes. SO SO SO SO GOOD.

Another snack I understand we all LOVE? Muffins! I made a decision to bake a batch of healthy apple muffins made out of whole wheat pastry flour, maple syrup, applesauce chai spices (cinnamon, cardamom, cloves and ginger!) and fresh apple chunks! The chai spices can make your home smell insanely good, you know one of those smells you intend to bottle up and keep forever and ever.

To top it all off, a light cream cheese vanilla bean glaze. Both the adults and kiddos will love them.

The best way to take pleasure from these muffins is warm with just a little almond or peanut butter. Enjoy as a snack or a quick breakfast on the run. They’re freezer friendly, too!

Okay I’ve gotta go catch through to Westworld now. Are you currently watching?! SO GOOD. xo!

5.0 from 4 reviews

Calorie consumption: 157.5

Body fat: 4.9g

Prep time:

10 mins

Cook time:

25 mins

Total period:

35 mins


1 3/4 cups whole wheat pastry flour or white whole wheat flour

1/2 cup old-fashioned oats, plus more for sprinkling at the top

1 teaspoon cooking soda

1 cup unsweetened applesauce

3 tablespoons melted and cooled coconut oil (or olive oil or melted butter)

1/4 cup 100 % pure maple syrup

1 egg, at space temperature

¼ glass almond milk

1 teaspoon vanilla extract

1 medium SweeTango Apple, peeled, cored and finely chopped (about 1 cup chopped apple)

For the glaze:

1/2 teaspoon vanilla extract

1 vanilla bean,


Preheat oven to 350 degrees F. Grease 12 cup muffin tin with non-stick cooking spray or series with muffin liners. If you range with muffin liners, be sure to aerosol the inside of the liners with nonstick cooking aerosol as these are lowfat muffins and can stick if the liners are not greased.

In a big bowl, whisk jointly flour, oats, baking soda, sodium and spices. If you’re ready to learn more on stuffed zucchini boats mexican review our web site. Reserve.

In another large dish, add applesauce, oil, maple syrup, egg, almond milk and vanilla; combine until well mixed. Add wet ingredients to dry elements and mix until just combined. Fold in the apple pieces. Divide batter equally, filling up each muffin cup about 3/4 of just how full. Sprinkle a few oats on top of each muffin to include just a little beauty. Bake for 23-28 minutes or until tester happens clean or with just a couple crumbs attached. Transfer to a wire rack to cool for five minutes, then remove muffins and transfer to cable rack to great completely.

Once muffins are cooled, produce the glaze by mixing collectively the powdered sugar, cream mozzarella cheese, vanilla, almond milk and vanilla bean. If required, add in a little bit more dairy, you want to buy to be glaze-like consistency. Drizzle consistently over warm muffins! Makes 12 muffins total.

Recipe by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel