Breakfast sets the course of food choices for the rest of the day. Set up success with a nutritious, healthy, hearty start. Make a batch of this satisfying stew so you have something to pull out of the refrigerator in the morning. You can put it on top of grainless granola, or you can simply heat, eat, and go. The braised apples and sweet potatoes also make a delicious side to pork.
Braised Apples and Sweet Potato in Spiced Honey
1 Tbsp each, extra-virgin olive oil and unsalted butter
2 Granny Smith apples, cored, cut in ½-inch cubes, about 2 cups
1 medium yam, peeled and cut in ½-inch cubes, about 2 cups
1/3 cup honey
2 cinnamon sticks
½ tsp allspice
½ star anise
4 cups apple cider or apple juice
2 cups grain-free granola
- In a large sauté pan, heat oil and butter over medium heat. Sauté the apple and yam cubes about 5 minutes or until slightly golden brown.
- Meanwhile, in a medium saucepan on medium-low heat, add honey and let it slightly caramelize (turns copper color). Slowly stir in apple cider or juice, add spices, and reduce by one-third.
- Lower heat to medium-low. Pour mixture over the apples and yams, and continue to cook until yams and apple cubes are tender but not falling apart. Remove cinnamon sticks and star anise before serving.
½ cup coconut oil
¼ tsp vanilla extract
1 tsp honey
¼ cup pumpkin seeds
¼ cup raw sesame seeds
¼ cup almond slivers
½ cup shredded coconut
- In a small saucepan, melt coconut oil. Pour into large bowl. Add vanilla and honey, and stir. In a large frying pan on medium heat, roast pumpkin seeds until they pop, 2-3 minutes.
- Remove from pan and set aside on paper towel. In the same pan, roast sesame seeds, almond slivers, and coconut until slightly brown, 2-3 minutes. Add pumpkin seeds and nut mixture to liquids and mix.