Healthy Apple Chips!
I love making healthy apple chips! They are a guilt free snack or treat and they are so easy to make! I have found that the best way to slice the apples is by using a mandolin so that they are super thin. If you don’t have a mandolin don’t sweat it, you can just slice them as thin as possible. The thinner they are the faster they will cook. If you use a knife to cut the apple slices just remember to allow some extra time for cooking so they turn out perfect. I like to sprinkle cinnamon op top of my slices but if you’re not a cinnamon fan then just don’t use it. I love cinnamon because of the wonderful flavor it adds but it also helps reduce inflammation in the body.
Ingredients/things you will need:
- 1 large baking sheet or 2 smaller ones
- 1 tbsp. Coconut oil
- Apples (I use 4-5 organic Gala apples)
- 1 tbsp. Lemon juice
- Mandolin or sharp knife
- Parchment paper
- Silicone brush
- Preheat oven to 250 F
- I usually use 4-5 Organic Gala Apples when I make apple chips. I use the mandolin to slice them up thinly. Place in a medium-sized bowl.
- Squeeze 1 tbsp. of lemon juice on top of the apple slices and give them a careful toss. If you mix them too much they will fall apart so be gentle!
- Melt 1 tbsp. of coconut oil
- Line 1 large baking sheet or 2 smaller baking sheets with parchment paper.
- Add the apple slices to the baking sheet. Try not over lapping them and lay them out in one single layer.
- Using your silicone brush you can now lightly brush the apple slices with coconut oil and sprinkle them with cinnamon.
- Pop them into the oven for about 45 minutes.
- Just continue this process until you have baked all your apple slices.
- Allow to cool off once cooked and ENJOY! 🙂
* Visit me on Instagram for more healthy food ideas! My handle is VeganMommyDee * 🙂
Ok these are seriously delicious!!! Mushrooms and garlic go together insanely well as we all know so I thought they would be great for this recipe. I’ve wanted to try working with phyllo for a long time but was too intimidated to. I finally tried yesterday for the 1st time and it actually went pretty darn well! I’ll be making these very often now! I’m also going to try cutting down on the amount of butter used next time I make them. Although I didn’t use an excessive amount of butter in my recipe I think I could probably cut it down even further without jeopardizing the taste.
I bet these would be great with other filling options as well. I plan on creating some other options soon. My youngest daughter is super picky with her veggies but does enjoy broccoli. I will be making a broccoli filling along with this wonderful mushroom mixture next time. There are so many possibilities and I plan on creating many different options!
This recipe would be fantastic served as an appetizer during this holiday season for those of you who are entertaining your friends & family. This will definitely be on our Christmas menu at our house. 🙂
Garlicky Mushroom Phyllo Triangles
You will need:
- 1 package of phyllo dough
- About 2 tbsp’s. melted vegan butter
- large sharp knife
- parchment paper
- 1 baking pan/cookie sheet
- 1 package of mushrooms, chopped into small pieces
- 3-4 cloves of garlic, minced
- Himalayan pink salt and black pepper, to taste
- small frying pan
- 1 tbsp. olive oil
- small plate
- Small pastry brush
- Add the 1 tbsp. of olive oil to your pan and toss in the minced garlic into it. Sauté it for a minute on a medium/low heat setting.
- Next add in your mushrooms and salt and pepper. Sauté them for about 5 minutes until softened at a medium heat. Set aside.
- Preheat oven to 350 F and line the cookie/baking sheet with a piece of parchment paper.
- Unroll your phyllo dough and using a sharp knife cut 2, approximately 10cm strips. Then you are going to cut each strip in half.
- On the small plate your going to add 3-4 pieces of your phyllo squares and lightly brush a little bit of vegan butter on top. You only need a tiny bit of butter! Don’t over do it!
- With a spoon scoop a bit of your mushroom mixture onto your phyllo piece. Then shape it into a triangle and seal it shut.
- Transfer to your cookie sheet/baking pan. Continue to make more triangles using your phyllo and mushroom mixture.
- Once your baking pan is full then lightly brush a tiny bit of the butter on top of each one.
- Bake for approximately 18 minutes. Keep an eye on them as ovens vary in temperature.
These went very fast in my house! Next time I will be doubling the recipe! I hope you enjoy them as much as we did. 🙂
* These made approximately 15 triangles*
Baked Mushroom Triangles
My baked Garlicky Mushroom Phyllo Triangles!
One of my gotta get dinner on the table fast meals is vegan/vegetarian tacos. They are always a hit with my kids! I love how you can use whatever veggies you have on hand and create a super fast meal. I cook up the veggie “meat” and always add black beans to it because it’s my kids favourite bean. As far as toppings go I use whatever I have in the fridge. I’ve made it using just the “meat” & beans along with chopped bell peppers, mushrooms and cherry tomatoes like pictured below. Other times I add in spinach or other mixed greens, corn and sliced avocado. Top it with a little hot sauce or taco sauce to give it a kick if you like and your cheese of choice. I don’t always top my tacos with “cheese” but if I do then I use a bit of daiya cheese. My kids eat their tacos vegetarian style and use regular cheese because they are not fans of faux cheese at all. As far as the veggie meat goes I try not using it very often because soy is one of the biggest foods genetically modified. When I do buy it I try to get organic when possible for a little piece of mind.
Dinner Rush Tacos!
You will need:
- 1 package of tortilla wraps (I use the small size)
- 1 package of veggie ground round/veggie “meat”
- Spices and herbs of choice. I use paprika, oregano, chili powder, Himalayan pink salt and black pepper.
- Veggies of choice, bell peppers, greens, tomato, etc.
- 2 – 3 cloves of garlic, minced
- 1 cup water
- A couple tbsp.’s of olive oil
- 1 can of black beans, drained and rinsed very well.
- 1 large frying pan
- Heat olive oil in frying pan and add in garlic and sauté it for a minute on medium heat.
- Add your veggie “meat” into the pan and crumble it up.
- Next toss in your spices & herbs of choice as well as the black beans.
- Give it a good mix and sauté for about 5 minutes on a medium heat.
- Add 1 cup of water and combine well. Cook for about 15 minutes until most of the liquid has been absorbed and your beans are softened.
* You can either add in veggies such as bell peppers & mushrooms to your meat & bean mixture and slightly cook them up or serve them raw in your taco*
- Grab a tortilla wrap and add some of the meat & bean mixture to it and add your veggies of choice.
- Top with cheese and taco or hot sauce if desired.
- DONE!!! Dinner is served! 🙂
Yep it’s pretty much the easiest meal to whip together which is perfect for rushed dinner times!
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