My husband and I recently watched the documentary “Fat, Sick and Nearly Dead” by Joe Cross. It is a docu-journey that chronicles Joe’s fight against his ailing health, his obesity and struggle to regain his health through “juicing.” I was truly inspired by the film and told my husband that we need a juicer. We are getting ready to return to the U.S. – to sunny California, no less – so he told me I have to wait until then. But I really wanted to give juicing a try as soon as I saw the film.
Well, I went on the website, www.jointhereboot.com, and set up a profile. I was very excited to find recipes! And not just for juices…for FOOD!!! I couldn’t hardly wait to try some out. And one of the first ones I tried was a breakfast recipe. The Cherry Cinnamon Apple Bake. YUM!
You have to try this recipe to believe it. It’s so super simple and absolutely divine. I make it most weeks now and have it for breakfast often.
Cherry Cinnamon Apple Bake
- 1 cup Cherries (cut and discard pit)
- 2 Apples cored and chopped
- 3 tbsp Raisins (choose golden variety for a twist)
- 1 tbsp Cinnamon (or more to taste)
- 1/2 tsp. Nutmeg
Coat baking dish with canola oil (I use coconut oil instead to avoid GMOs) and place fruit in dish. Coat with cinnamon and nutmeg. Bake at 375 degrees for 45 minutes. Cool for 5 minutes. Enjoy!
How simple is that???
And you’ll be surprised at just how lovely it is in the morning for breakfast. Fast, simple and delicious. You just can’t beat that!
Here’s how mine looked…
There are a couple more recipes on the website that involve baking fruit and I want to give them a try, as well. So, stay tuned…
To a healthier, happier and longer life.
The Ultimate Omelette
Being a “Protein Type” I like to load up on protein in the early part of the day. That means a hefty breakfast! I like to make this omelette when I have all the ingredients and I have time to chop up all the veggies! (Be smarter than me and keep a stash of fresh veggies chopped in the fridge!)
- 2 whole eggs
- 1 egg white
- Canadian bacon (2-3 slices)
- 1/8 Cup fresh mushrooms (sliced or chopped – whichever you prefer)
- 1/4 Cup freshly chopped bell peppers (any color)
- 1/8 Cup freshly chopped sweet yellow onions
- 2 Tbsp. chopped fresh tomatoes
- 1/2 tsp. minced garlic
- 1 tsp. organic virgin coconut oil
- 1/2 pat organic butter
- 1/4 Cup cheddar cheese
- Salt and pepper to taste
Heat coconut oil and butter in a medium (or omelette) skillet over medium heat. Combine eggs and egg white together in small mixing bowl. Add salt and pepper and set aside. Once oil is hot in skillet, add onions and peppers. Saute for 2 minutes. Add mushrooms and garlic and saute for another 1-2 min. Reduce heat to medium high. Add egg mixture to the skillet and gently stir, blending veggies and egg mixture. Once the eggs begin to solidify, add Canadian bacon and tomatoes. Use a fork to lift one side of omelette and fold over to the other side. Cook for 2 -3 min. and then gently flip using a sturdy spatula. Cook for only 1 -2 min. Immediately place on a plate and top with cheddar cheese.
If you have never worked with coconut oil before and are wondering if your omelette will taste like coconut, have no fear. This fabulous oil, highly touted for its healthy properties, has a very lovely coconut aroma, but does NOT make your food taste like coconut. I use the small pat of butter to offset the flavor. Used alone on some foods, you may discover a small hint of sweetness, but for the most part, you can use it for most any higher heat cooking with little or no strange taste.