Amie's Healthy Eating Tips

Amie Valpone

Cozy cooking this fall

There’s nothing quite like the fall - time for leaf raking, apple picking and enjoying the harvest produce at our local farmers’ markets. It’s my favorite time of the year, as I start getting excited for the upcoming holiday season and being cozy n’ warm with my loved ones. The best part of the fall season in the kitchen is switching out the summer’s "cool" dishes and turning over to the warm, comfort foods such as baked apples.

I’m one for putting apple products into many of my fall dishes. Whether it’s Musselman’s Cinnamon Apple Sauce in my morning oatmeal or a few scoops of Apple Butter as dressing atop a mixed green salad for lunch, it always seems to add the perfect touch of seasonal, natural sweetness.

Toast n’ Apple Butter Nibbles

Ingredients

  • 1 slice whole wheat bread
  • 1 tsp. peanut butter
  • 1 1/2 Tbsp. Musselman’s Apple Butter
  • Pinch of sea salt
  • Pinch of ground cinnamon

Directions

  • Toast bread until golden brown. Add a smear of peanut butter, followed by Musselman’s Apple Butter and then a sprinkle of sea salt and cinnamon. Enjoy!

Apple Butter Almond Waffles

Ingredients

  • 1 large egg white
  • 1 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 3/4 cup milk
  • 1 Tbsp. oil
  • 4 Tbsp. Musselman’s Apple Butter
  • 1/6 tsp. sea salt
  • 1/4 tsp. almond extract

Toppings

  • Plain yogurt
  • Musselman’s Apple Butter

Directions

  • In a small bowl, beat egg white on high speed until it forms soft peaks. In a separate large bowl, combine remaining ingredients. Beat on medium speed for 2-3 minutes with mixer. Gently fold in egg white. Continue to beat until well combined.
  • Using a ladle, portion out mixture onto a hot waffle iron. Cook until golden brown. Serve with a dollop of yogurt and additional Musselman’s Apple Butter. Enjoy!

Mashed Apple Sweet Potatoes

Ingredients

  • 4 pounds sweet potatoes, peeled and cut into 3-inch chunks
  • 2 tsp. olive oil
  • 1 1/2 cups Musselman’s Cinnamon Apple Sauce
  • 1 tsp. orange juice
  • Sea salt and freshly ground pepper
  • 2 Tbsp. sage

Directions

  • Immerse the potatoes in cold water for 5 minutes. In a large pot of boiling salted water, cook the potatoes for about 15 minutes or until fork tender. Drain; return to the pot. On medium heat, "dry" them for 60 seconds or until all the moisture has evaporated.
  • Mash potatoes with a masher in a large mixing bowl. Add olive oil, Musselman’s Cinnamon Apple Sauce, orange juice, sea salt, pepper and sage; mix well to combine.
  • Transfer to a serving dish. Serve warm and enjoy!

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