Monday, November 09, 2015

Fresh Apple Bundt Cake

Hey! Hey! Did you hear?? It's one year TODAY since our first post on Healthy For Good!! We're really excited to have reached this milestone -- and thank you all for making it possible by viewing, making our recipes and supporting us. :D 

Sooooo in celebration we have this amazing Apple Bundt Cake recipe! Seriously, you must try it. It's incredible. 


I've (Liz) made this several times, and it's a favorite -- I love, love, LOVE this recipe. Even the batter tastes amazing!

We've made a healthier version of this recipe by substituting the 2 cups of granulated white sugar with 2 cups of coconut sugar making the recipe sugar free. :) Coconut sugar is our favorite sweetener substitute. It always give a great texture and makes the recipe even healthier while still maintaining the wow taste!





If you have nut allergies or don't care for nuts, feel free to for-go adding the pecans; the cake will taste just as yummy without. :)

A great way to measure your quantities (especially flour...not apples :P) accurately is with a kitchen scale. 

Something that we've learned very important is measuring my flour/sugar/powder/soda, etc. very precisely like it teaches in this article. I've also started weighing my quantities (especially flour) on a kitchen scale. Measuring and then weighing just to make sure, is definitely worth the time and effort.

This cake has such a yummy taste and texture even as a batter. It looks a lot like caramel with apple pieces mixed in -- it's fantastically yummy. I (Liz) licked out the whole bowl and all the spoons. :P 



Fresh Apple Bundt Cake
Yields: 1 Cake

Ingredients:
3 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups olive oil
2 cups coconut sugar (or white sugar if you prefer)
3 large eggs, room temperature
2 teaspoons vanilla
1 cup pecans, chopped (optional)
4 cups apples, peeled and chopped

(Optional)....
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon

Topping Ingredients:
1/2 cup butter
1/2 cup coconut sugar

Cook this mixture over medium heat for 2 to 3 minutes stirring constantly

Directions:

1.Sift the flour, soda, and salt and set aside.
2. Beat together the oil, coconut sugar, eggs, and vanilla for 3 or 4 minutes.
3. Gradually add flour mixture to the egg mixture.
4. Stir in the chopped apples and pecans
5. Bake the apple cake for 1 hour and 20 minutes at 325 degrees.
6. Start with 1 hour and 15 minutes and test with tooth pick to see it's done, if not, pop it in for another 3-5 minutes or depending on how cooked the cake already looks.
7. Melt the butter and coconut sugar for the topping.
8. Stir constantly cooking for 2 minutes.
9. Remove from the stove. Spoon over the warm cake.

NOTE: If you are interested in a gluten free version of this cake, feel free to comment below or email and we'd be happy to try that and share it with you!


PRINTABLE VERSION



I hope you're having a great summer, and we'll see you on the next post.

We still can't believe that it's one year since we started this blog. Wow. oh wow!!!!
Liz & Sarah
Share this Post Share to Facebook Share to Twitter Email This Pin This

Saturday, November 07, 2015

Fall Carrot Soup

Ah, fall is definitely in the air. Another reason why I just needed to share my favorite soup recipe!

It's quick, simple, and it'll warm you right down to your toes. ;)




Fall Carrot Soup

Ingredients

Sauté 1 small garlic and 1 medium onion

Add 5 cups. H2O broth and any kind of bouillon of your choice ( I used veggie )

Add 2 and 1/2 sliced carrots

1/4 cup rice

Parsley (amount of your choice) chopped

Directions

Bring to boil for 20-25 min covered. Spoon into blender and then purée. I like to have carrot chunks left in my soup so if you do to - don't purée for long. Add salt. (optional)

Note: this serves 4-5 people 

PRINTABLE VERSION

You're done! A delicious side dish would be our Classic Caesar Salad.  Enjoy!

Have a wonderful weeks, guys! Don't forget to try this easy and amazing soup this week. :)

Sarah & Liz
Share this Post Share to Facebook Share to Twitter Email This Pin This

Thursday, September 10, 2015

Classic Caesar Salad

Here's a fresh, classic side dish that goes perfectly with a lasagna, delicious skillet spaghetti, or any main dish of your choosing. It has a nice seasoning taste from the sourdough croutons (or your desired type of croutons) with a delicious mayonnaise, lemon juice, Dijon mustard, and pepper sauce along with a sprinkling of Parmesan cheese to liven up the fresh romaine lettuce. This makes a easy salad that you'll love for a quick snack, side dish, or a healthy lunch option.

Photo Credits to http://www.napolismarion.net/


Classic Caesar Salad

For the salad:
1 medium-large head romaine lettuce
1 cup or to taste PC sourdough croutons (or desired type)
Generous sprinkling of grated Parmesan cheese

For the sauce:
3/4 cup light mayonnaise
1 Tbsp lemon juice
1 tsp Dijon mustard
Pinch of pepper

Directions:
1. Wash and spin lettuce and place in large bowl.
2. Generously sprinkle grated Parmesan cheese over lettuce.
3. Stir together the mayonnaise, lemon juice, Dijon mustard, and pepper.
4. Pour sauce over lettuce and toss.
5. Add croutons and toss again.
6. Enjoy!

How are you liking the new design? We'd absolutely love any feedback whatsoever in the comments below or on social media!

Liz & Sarah
Share this Post Share to Facebook Share to Twitter Email This Pin This