Everyday Sautéed Apples

Everyday Sautéed Apples

This super simple recipe started out as a way to use up sliced apples I didn't eat the day before.  Who wants day old apples that already traveled to work and back?  Not me!  But I also hate to waste them.  Now, I don't wait until I have sad apples to make this, but it is still a great way to use one up if you do.  

Typically I am one for lots of variety in my diet and I'll rarely repeat a breakfast day after day, but I found myself making these apples nearly every morning this past winter.  I was tempted to call them "diet" apples because I swear they helped me maintain weight during the holiday season.  But I like to consider how I eat as part of a healthy lifestyle that works for me rather than a "diet" and that just doesn't have a catchy ring to it.  

To mix things up with your sautéed apple you can:

  • use a different type of apple, some fall apart more when cooking & some stay firm
  • add a scoop of jam
  • use lavender sea salt
  • do 1/2 apple 1/2 plum for a delicious & vibrant fuchsia twist
  • top with granola instead of nut butter
  • try cashew butter
  • sprinkle some cacao nibs, nuts or chocolate shavings on top (for when you really need a special breakfast!)

Things to feel good about:

  • only 4 ingredients
  • flexible recipe
  • can use up old apples
  • a warm breakfast in 10 min or less
  • an apple a day keeps the doctor away
  • protein, fiber, & healthy fats to keep you full!

Everyday Sautéed Apples

prep: 3 min | total time: 10 min | clean up: minimal | makes: 1 serving

Formula:

1 apple, chopped

1 T coconut oil

a sprinkle of sea salt

1 T of nut butter for topping

 

(If you're making coffee or tea, start that first.) Heat coconut oil in a small pot over medium heat while you chop the apple.  Add apple into the pot, sprinkle with sea salt, & stir to coat with oil.  Reduce heat to medium-low & stir occasionally while you wash the cutting board and attend to your tea/coffee.  When apple is warm and soft to your preference*, transfer to your bowl and top with nut butter. 

*Cook longer for softer apples, shorter for firmer. There's no right answer as long as you like it.  I've done as few as 3 minutes for a quicker breakfast & firmer apple. Or you could cover the pot and cook longer (15 min or more) for a chunky applesauce-like consistency.  Try it a few ways to find what you like!

 

Don't forget to share with me if you make it! I love to know if I've inspired you. <3 @eat.like.a.queen and #eatlikeaqueen
Eat like a queen & be your best self! 

 

A Week with No Shopping: An Introduction & March's Meals

A Week with No Shopping: An Introduction & March's Meals

Parmesan Orzo Pilaf with Jazzed-up Pasta Sauce

Parmesan Orzo Pilaf with Jazzed-up Pasta Sauce