Easy Apple Dessert

Last night I decided I’d like to have something a little sweet, but didn’t really know what I wanted.

We just bought some lovely organic apples, and my husband loves my Apple Crisp, but I didn’t want to take that much time.  So I came up with this:


Easy Apple Desert



  • 2 Honey Crisp Apples cut into thin slices
  • A little bit of Earth Balance Buttery spread, a couple of teaspoons probably.  (you might be able to leave this out.
  • 1/4 cup apple juice , or a little more depending on your apples.  You will be reducing the apple juice and this will add a good amount of sweetness.
  • ground cinnamon and nutmeg to taste.
  • a little bit of agave or other sweetener if they aren’t sweet enough.  (this is to taste.  I added light agave, it comes in a squeeze bottle so I just squeezed a little over the apples.)
  • gluten-free oats (I blended these in the food processor so they’d be more like quick oats)   (I’m not sure how much I added, I just sprinkled some in to see how it would work, then added a little more.  Probably no more than 2-3 tablespoons)

Put the apple juice and apples in a small skillet and cook over med-low heat until the apple juice is reduced  and the apples are as tender as you like.  (we like ours a little crunchy)  Add the Agave, or sweetener now.  The Agave made it a little thicker and a tad sweeter.  Add the Earth Balance and oats, they won’t get crispy like they do when you make apple crisp, but they add a good texture.   Sprinkle with cinnamon and nutmeg to taste.  I didn’t add enough at first, but it can be easily added when you are eating them.  That way if one person likes more cinnamon or nutmeg they can add more.

I enjoyed this a lot.  I kept thinking it needed ice cream (well Rice Dream would have been better for my tummy).  My husband said it was good, but missing something.  I asked him if he really wanted ice cream with it, and he agreed he thought that was the missing ingredient.  He still prefers the Apple Crisp because he likes it when the oat topping gets crunchy, and I think he also likes it more because it has sugar and brown sugar in it.

All in all, this was a very good, light desert.  You can play with it to get the taste the way you want it.  I’m trying to reduce my sugar intake, but you could add sugar if you wanted.


Doctors, Stir fry, and Hearing

The Digestive Health doctor called to let me know my results from the “procedure” (colonoscopy) I had done on Tuesday.  However, I was unable to answer the when they called.  She called at 1:09pm and left a message that she wanted to discuss the findings with me.  She said not to worry “it’s not bad”, but she still wanted to talk with me and for me to call her back.  Today is Friday, their office closes at 1:00pm on Fridays, how was I supposed to call her back?  Now I have to wait until Monday to find out what the findings were.

I did make an appointment with a Naturopathic and Holistic physician for next Wednesday.  The first appointment if for one hour and thirty minutes.  Hopefully, she can give me some guidance.  I guess it will depend on what the results from my procedure turn out to be.  I do feel like this is a move it the right direction.

Last night I made a really good stir fry.  I love how you can just throw some stuff in the wok with a little sauce and in just a few minutes it turns into a wonderful meal.  I already had rice made so all I had to do was warm that up.  I didn’t have a lot of on hand so I scrounged the kitchen and found a bag of frozen Thai style vegetables, a can of black beans, garlic, San-J Gluten Free Tamari Sauce and heated up a little olive oil and then threw everything in the wok.  I was very pleased with the outcome.

I did another stir fry recently with black beans, fresh veggies, tamari, garlic, onions, and a splash of Mirin.   I served this stir fry over Mung Bean Fettuccine Noodles.  I like these noodles, but I actually like them better in a cold salad.  They are great left over, and make a wonderful pasta salad.  However, when we’ve eaten them in hot dishes they just seem a little off.  The texture doesn’t seem quite right.  Don’t get me wrong, the dish was still good, but I think I would have liked it better with either rice, or a different type noodle.

We went to our therapist today for the first time in 3 months.  (We started going to see her when I was having such a hard time being disabled from the Meniere’s disease.)  Now that I’ve so much going on again I decided it would be a good idea to start going back to see her.  It’s much better to voice my anger there than to take it out on my husband all the time.  Stuart is wonderful and very understanding about when I get so grumpy and everything starts to get on my nerves.  He understands I’m not really mad at him, I’m just so mad at life.  I still don’t think it’s right for me to be mean to him, but it is nice that we can talk about it and that he understands that my anger is displaced.

Unfortunately, I’m having increased Meniere’s symptoms.  It started this afternoon, I noticed I couldn’t hear everything that was said.  Then tonight I couldn’t hear Stuart unless he was looking at me and there was no other noise in the room.  The tinnitus is so loud it’s very hard to hear over it.  The fullness in my ears is worse.  Now, all I have left is the vertigo.  I really hope it doesn’t start, but I won’t be surprised if it does.

Exercise for the day:

We took our dog, Sandy, for another walk around the block, this time we went clockwise instead of counter-clockwise and there is much more of an incline that way.  My hip was not fond of that at all, but I kept going, and kept my heart rate up for most of the walk.  I also worked in the little gardening area in the front of the house.  I dug up old plants, and worked with the dirt some.  It needs much more work, but I didn’t have what I needed to finish the rest.

Getting things done

Today I’m no longer running a fever, but I’m still have GI distress.  Oh well, don’t know why I’d expect that to change.

I started taking probiotics before every meal, hopefully this will help get my gut back to normal.  I also restarted taking my multivitamin, and extra B-12 + B complex supplement.  I tested low on B-12 but B-12 should be taken with a B complex and if you are a little older (over 40), like I am, you should take your B-12 sublingually (under your tongue).  B-12 isn’t absorbed as well in the stomach as you get older.

I also completely cleaned my kitchen. (more on cleaning green in my next post)  I wanted to make sure I’m not accidentally getting any cross-contamination from my husband’s gluten food.  He doesn’t bring much gluten in the house, a loaf of bread, and cereal of his own.  However, today I realized just how many crumbs from his bread and toaster get everywhere.  He has his own toaster, but have you ever noticed how many crumbs there are around a toaster and on the counter near a toaster, even if you clean them up every day.  I’m afraid I may have been getting gluten.  So we’ve decided there will be no more regular bread with gluten in our house.  I’ll just make bread more often, and Stuart can use the toaster oven like I do.

My favorite Gluten-Free Bread recipe is:

Flax, Quinoa, and Almond Meal Bread

(this recipe originally came from Kira at The Medicine Women’s Roots blog, but I changed it a lot)

Preheat oven to 375F.

  • 1 Cup Milled Flax Seed
  • 2/3 Cup Blanched Almond Meal (could probably used unblanched)
  • 2/3 Cup Quinoa Flour
  • 4 Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • 2 Teaspoons Baking Soda
  • ¼ Cup Olive Oil, Butter, (do not use butter to make this dairy free), Grapeseed Oil, Coconut Oil (only use unrefined with a sweeter bread)
  • 4 eggs
  • water to texture desired, just enough so that the batter pours in the pan thickly.  It took a little over 1/2 Cup of water for this recipe. The more water you use the longer it will take to cook.

Mix dry ingredients together.  Gently beat eggs together before adding to dry mixture.  Add oil.  (I had my coconut oil in a mixing cup and added the eggs to mix together but the coldness of the eggs turned the oil solid, it was difficult to mix the solid oil in the batter.

Add water a little at a time until you get the desired consistency to pour thickly into your loaf pan.

I used a Pyrex bread pan with parchment paper, cooked at 375F for 40 mins.

I hope Stuart likes it. 

This afternoon we went for a walk around the block.  It’s nice to get outside this time of year.  The weather was beautiful today.  As we walked we saw a few neighbors out doing the same, we stopped and chatted for a while.  That may not be great for exercise, but it was great for the soul.

Flax, Quinoa, and Almond Meal Bread