Fish Friday - Fresh and Healthy Salmon Carpaccio

Fish Friday - Fresh and Healthy Salmon Carpaccio

800g very fresh Salmon

1 Lemon

2 tbsp chopped Dill

2 tbsp chopped Chives
2 tbsp extra-virgin Olive Oil

1/2 tbsp Sweetener
1 tbsp Capers, drained and dried

Salad leaves

1. Rinse and dry the salmon, then wrap in cling film and freeze for 1 hr to make slicing easier. 
2. Finely grate the zest from the lemon and squeeze the juice. Mix in a bowl with the dill, sweetener and salt and pepper Add the olive oil and whisk together.
 3. Unwrap the salmon and set on a large chopping board. Cut thin slices on the diagonal. Arrange a layer of the salmon over a large shallow dish, then spoon over the marinade– spreading it to evenly coat the fish. Cover with cling film and chill for at least 2 hrs or overnight.
 4. To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves. 

Healthy Dessert - Cinnamon Apples with Greek Vanilla Yogurt

Healthy Dessert - Cinnamon Apples with Greek Vanilla Yogurt
(serves 4)

3 big red sweet Apples
1.5 tablespoons cinnamon
1,5 tablespoon Sweetener of your choice
2 cups fat free Greek vanilla Yogurt

1. Preheat the oven to 400 degrees.
2. Peel the apples and cut them in thin slices (same size to cook evenly).
3. Spray PAM in an oven pan and add the sliced apples.
4. Coat with sweetener and cinnamon, toss.
5. Bake in the oven for 30-35min until the apples are soft.
 6. Serve with fat free Vanilla Greek Yogurt!

Vegetarian Wednesday - Healthy Curry with Chickpeas and Edamame

Vegetarian Wednesday - Healthy Curry with Chickpeas and Edamame
(4 servings)

3 tablespoons extra virgin Olive Oil
2 cups chopped Onion
3 cloves Garlic (minced)
1 teaspoon Turmeric
2 teaspoons Curry powder
1 can of crushed tomatoes (16oz)
2 cups shelled Edamame
2 cups Chickpeas
1,5 cup Coconut milk light
Salt and Pepper
Hot Sauce
Whole wheat rice

1. Cook rice according to package directions.
2. While rice cooks, heat a skillet over medium-high heat. Add oil to pan. Add onion and minced garlic and sauté 5 minutes or until tender, stirring frequently. Stir in curry and turmeric, stirring constantly.
3. Add crushed tomatoes and coconut milk to the onions. Season with salt, pepper and hot sauce. Stir to mix it all together.
4. Add chickpeas and edamame and cook on a low heat for a few minutes until the beans are warm.
5. Serve with whole wheat rice!

Healthy Easy to make Greek Salad (the way the Greeks like it)

It's time to get back in business after the long weekend. This healthy Greek salad will kick-start your Tuesday!

Healthy Easy to make Greek Salad (the way the Greeks like it)
About 4 servings

2 peeled Cucumbers
5 ripe red Tomatoes
12 small sweet bell Peppers
1/2 red onion
Black Kalamata olives (use normal black ones if you can't find them)
1 piece of low fat Feta cheese
Olive oil
Red wine vinegar
Oregano, Salt and Pepper

1. Rinse and slice all vegetables into medium sized pieces, put in a deep bowl.
2. Add the olives to the vegetables and toss.
3. Place all vegetables on a serving plate and sprinkle with olive oil and vinegar. Place a piece of feta cheese on top.
4. Season with oregano, salt and pepper.
5. Serve!

Very Easy to Make Memorial Day Cake

Very Easy to Make Memorial Day Cake

Vanilla Cake
1 packet vanilla Cake Mix
3 eggs
Vegetable Oil (according to the package directions)
Water (according to the package directions)

Filling
2 cups Raspberries
1 cup Marshmallow Fluff
1 cup Powdered Sugar
About 4 cups quartered Strawberries
About 3/4 cup Blueberries
Vanilla Frosting
Mini Marshmallows

1. Preheat the oven to 350 degrees.
2. Mix the eggs with water and vegetable oil, add cake mix. Mix all together until smooth.
3. Pour cake batter into a 13x9 pan and bake in the oven for 28-30min.
4. Make the filling: mash raspberries together and mix with Marshmallow fluff and powdered sugar. Let rest in the fridge until cake is done.
4. Let the cake rest for about 10min and cut the cake into two halves
5. Make sure both cakes are flat, spread the raspberry filling on top of one of the cake halves, put the other one on top and spread vanilla frosting all over the cake including the sides.
6. Place blueberries in a square in the corner with marshmallows and arrange sliced strawberries as stripes to make an American flag. Chill until Serving.
7. Enjoy!

Fish Friday: Healthy Sea Scallops with Endive Parmesan Salad

Fish Friday: Healthy Sea Scallops with Endive Parmesan Salad

Sea scallops (about 6 medium sized per person)
1 head of Endive salad
Fresh Parmesan cheese (block)
Olive oil
Lemon juice
Salt and Pepper

1. Season scallops with sea salt and pepper. Heat oil in a skillet over high heat, when you hear the drizzling sound it's time to place scallops in the skillet and cook until browned, depending on size of the scallops but about 2 to 3 minutes per side. 
2. Cut the endive salad and put in a bowl. Drizzle with olive oil, lemon juice, salt and pepper, toss.
3.  With a vegetable peeler make shavings of the Parmesan cheese, toss in with the endive salad.
4. Serve the scallops with the endive salad!

Healthy Hearty Chicken Skewers with Whole Wheat Lime Couscous

Healthy Hearty Chicken Skewers with Whole Wheat Lime Couscous

Skewers
2 Chicken breasts
1 Zucchini
10 Bell Peppers
1/2 big red Onion

Marinade
1.5 cup fat free Greek Yogurt
2 tablespoons peeled minced Ginger
2 tablespoons Honey
1 clove Garlic (minced)
3 teaspoons Curry powder
2 tablespoons fresh Lime juice
Salt and pepper

Couscous
2 Shallots
1 teaspoon Lime Zest
Whole wheat Couscous
Low sodium Vegetable broth

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together garlic, yogurt, ginger, honey, curry powder, 1.5 tablespoon lime juice, pepper and salt. Reserve 1 cup yogurt mixture for serving.

2. Place chicken in a large resealable plastic bag. To marinate, add yogurt mixture, press air out of bag and seal. Turn to coat chicken; refrigerate min 1h.

3. Cut the vegetables in big pieces.

4. Line the bottom of an oven pan with foil and coat with cooking spray. Thread chicken and vegetables onto skewers and place on prepared pan; discard remaining marinade. Bake until browned and cooked through, 8 to 10 minutes on each side.

5. Chop the shallots and cook in a saucepan on a medium heat. When soft add broth to the shallots (follow the instructions for the couscous on the packet, swap water for vegetable broth) when it boils reduce the heat and bring to a simmer, add the couscous. Cover, remove from heat and let sit until liquid is absorbed, about 5 minutes. Add lime zest and remaining lime juice and fluff with a fork.

6. Serve couscous with chicken skewers and reserved yogurt mixture.

Vegetarian Wednesday: Healthy Vegetarian Whole Wheat Pita Pizza

Healthy Vegetarian Whole Wheat Pita Pizza 
(3 pizzas)

3 whole wheat Pita bread
1 Zucchini
1 packet of Mushrooms
1/3 red Onion
1 cup grape Tomatoes, cut in halves
3/4 cup low fat Cheese of your choice

Pizza Sauce
1 can Tomato Sauce (16oz)
1 clove of Garlic (minced)
1 tablespoon Oregano
Salt and Pepper

1. Preheat the oven to 450 degrees.
2. Chop the zucchini, cook in a skillet together with the mushrooms, add salt and pepper.
3. Chop the red onion and slice the tomatoes in halves.
4. Heat up the tomato sauce with garlic, oregano, salt and pepper.
5. Place the whole wheat pita breads on a baking pan covered with parchment paper. Spread tomato sauce on the pita breads, cover with 1/4 cup of cheese on each. Top with zucchini, mushrooms, tomatoes and red onion.
6. Bake in the middle of the oven for 10min.

Healthy Sugar Free Brownies

Healthy Sugar Free Brownies

1 cup Almond flour
2 Eggs
2 Egg Whites
1 cup sugar free Chocolate Chips (melted)
3 tablespoon unsweetened Cocoa powder
2 tablespoons natural Peanut butter
1 teaspoon Baking Powder
1/3 cup Water
1 tablespoon Vanilla extract
1/4 cup Sweetener of your choice

**Powdered Sugar (optional)

1. Preheat oven to 375 degrees.
2. Melt the chocolate chips.
3. Whisk eggs, egg whites, water, vanilla extract and peanut butter together.
4. Add the rest of the ingredients to the "wet mix": almond flour, cocoa powder, baking powder, melted chocolate and sweetener and mix well.
5. Pour it into an oven dish and bake it for 20min.
6. Enjoy!

Healthy Crab and Shrimp Stuffed Shells

Healthy Crab and Shrimp Stuffed Shells

14 Shells (preferably whole wheat)
1 small can of Crab meat
1/2 cup chopped red Onion
2 cups chopped Mushrooms
1/4 cup chopped green Onion
1/2 cup chopped Tomatoes
1 clove Garlic (minced)
1/3 cup low fat Ricotta Cheese
6 boiled jumbo Shrimp
Juice from 1/2 Lemon
1/2 cup low fat skimmed mozzarella
Salt and Pepper

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta shells and cook for 8 to 10 minutes or until al dente; drain. Drain and set aside.
3. In a large skillet saute mushrooms, minced garlic and red onions. Cook until evenly brown. Season with salt and pepper. Remove from heat.
4. Boil the shrimp for about 5 minutes, peel them and chop them into small pieces.
5. Chop green onion and tomatoes, put in a bowl and add ricotta cheese, 1/4 cup mozzarella cheese, lemon juice, boiled shrimp and crab meat. Add the onion and mushroom mix and mix together.
6. Stuff the cooked shells with the mixture and place in a baking dish. Sprinkle the stuffed shells with the rest of the mozzarella cheese.
7. Cover with foil, and bake in preheated oven for about 20minutes.
8. Serve with a salad.

Fish Friday: Healthy Seared Tuna with an Orange Vinaigrette Spinach Salad

Seared Tuna with an Orange Vinaigrette Spinach Salad
1 big Tuna Steak
3 cups fresh Spinach
1/2 Orange (chopped)
1 cup chopped Watermelon

Orange Vinaigrette
1tablespoon extra virgin Olive Oil
2 tablespoons white Distilled Vinegar
1/2 tablespoon Orange Zest
1 teaspoon Sweetener
Salt and Pepper

1. Place a skillet over medium-high heat, coat the tuna with olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot pan and sear for 1 minute on each side to form a slight crust. Make sure it's warm on the inside, otherwise cook on a really low heat for an additional minute.

2. In a blender mix all the ingredients for the orange vinaigrette.

3. Place spinach, orange and watermelon in a salad bowl, add the vinaigrette and toss.

4. Serve the salad with the seared tuna.

Healthy Coleslaw: Red Cabbage and Broccoli Slaw Salad with Lemon Vinaigrette

Serve this simple side salad with any kind of fish.
 
Red cabbage and Broccoli Slaw Salad with Lemon Vinaigrette
1 small head of Red Cabbage
1 bag of Broccoli Slaw

Lemon Vinaigrette

1/4 cup Red Wine Vinegar

2 tablespoons Dijon mustard

1 teaspoon dried Oregano

1 clove of Garlic, minced

1/2 cup Olive Oil

3 tablespoons fresh Lemon Juice
Salt and Pepper

1/2 tablespoon Sweetener (optional)

1. Whisk red wine vinegar, Dijon mustard, oregano, minced garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. 

2. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified. Set aside.

3. Finely shred the head of cabbage.

4. In a salad bowl mix the shredded cabbage and broccoli slaw. 

5. Pour the vinaigrette over the salad and toss.

6. Serve!

 

 

 

 

Vegetarian Wednesday: Healthy Zucchini Spaghetti with Basil Pesto

Healthy Zucchini Spaghetti with Basil Pesto
3 Zucchinis
2 cups Grape Tomatoes
1 packet small Mushrooms
 
1. For best result use a Spirooli, if you don't have a Spirooli: Cut lengthwise slices from the zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti. 
2. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add about a cup of water and cook until the zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
3. Cook the mushrooms on a medium heat, season with salt and pepper.
4. Cut the tomatoes in halves. 
5. Make the pesto and mix it together with the zucchini, make sure to drain the zucchini properly before mixing it with the pesto.
6. Serve the zucchini with the vegetables.

Basil Pesto
3 cups fresh Basil Leaves
2 cloves Garlic
3/4 cup Parmesan cheese
1/2 cup Olive Oil
1/4 cup Pine Nuts

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Parmesan cheese, garlic, and remaining oil. Continue to blend until smooth.

Tasty Chicken Breast with Healthy Rutabaga Fries

Tasty Chicken Breast with Healthy Rutabaga Fries

1 Medium Rutabaga (will make a little more than 2 servings)
1 big chicken breast or 2 small ones.
Paprika (for the ones that like a little spice to it)
Extra Virgin Olive oil
Salt & Pepper

1. Preheat the oven to 425° degrees.
2. Wash and peel the rutabaga, just like you would a potato.
3. Remove the ends and cut the rest into small french fries size slices – Try to make the slices the same size so they cook evenly.
4. Add a dash of salt and pepper, along with paprika. Drizzle with olive oil.
5. Place the slices on a cookie sheet and bake in the oven for 30 minutes, turning the “fries” halfway so both sides crisp up – Cooking times will vary depending on your oven so keep an eye on them!
6. Rinse the chicken breast in cool water and pat it dry. Season with salt and pepper and cook in the pan until done, about 4-5min on each side and till liquids run clear.
7. Remove the "fries" from the oven and serve with the chicken and a side salad.

Healthy Turkey Spring Rolls with a Sweet and Spicy Jalapeno sauce

Healthy Turkey Spring Rolls with a Sweet and Spicy Jalapeno sauce
(makes 12 spring rolls)

12 pieces of Filo dough
Half a pound Ground Turkey
1/3 of a medium red Onion
1 packet of Mushrooms
3 cups shredded Cabbage
1 clove Garlic
3 cups fresh Spinach
1 tablespoon red wine Vinegar
1tablespoon low sodium Soy sauce
Splash of Hot Sauce

Sweet Jalapeno Dipping Sauce
2 packets Sweetener
1 chopped Jalapeno Pepper
1 clove of Garlic
4 tablespoons white distilled Vinegar
1/2 cup of Water
1 tablespoon Red Pepper Flakes

1. Preheat the oven to 375 degrees
2. Place the turkey and minced garlic in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
3. Finely chop the vegetables and cook in another skillet; cook onion, mushroom and cabbage until soft but crispy (about 5-6min). Add vinegar, soy sauce and hot sauce.
4. In a medium bowl, mix turkey together with the cooked vegetables.
5. Chop the fresh spinach and add to the mix.
6. Brush the Filo dough with olive oil, place approximately 2 tablespoons of the turkey and vegetable mixture in the bottom center of the Filo dough, wrap the filo over the mixture, fold in the sides of the filo and roll filo around the mixture to create rolls.
7. Arrange spring rolls in a single layer on a baking pan covered with parchment paper. Brush the rolls with oil. Bake in the preheated oven for 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.
8. While the spring rolls are in the oven prepare the dipping sauce. Mix all the ingredients in a mixer or a food blender, mix until smooth. 
9. Remove the spring rolls from the oven and serve with the dipping sauce and a side salad.

Healthy Fresh Dill Marinated Salmon with a Cold Swedish Mustard and Dill Sauce

Dill Marinated Salmon with a Cold Swedish Mustard and Dill Sauce.
(3-4 servings)

1 pound salmon filet with skin

1/3 cup extra virgin Olive Oil

1 tablespoon Honey

1/2 cup fresh Dill

 1/4 cup Soy Sauce

1 tablespoon Rice Vinegar

1 clove fresh Garlic, minced
Peppers in different colors
Broccoli

1. In a bowl, whisk together the soy sauce, honey, vinegar, garlic, salt and pepper. Mix in the dill. Pour into a deep bowl that fits the salmon, marinate the salmon serving side down into the marinade. Let stand at room temperature for 30 minutes. 
2. Prepare the Swedish Mustard and Dill Sauce below and set aside.

3.. Add a little bit of oil to a pan on a high heat. When the oil starts that hissing sizzling noise it's ready,  place the salmon with the presentation side down in the pan, always away from you so the oil doesn’t splash. After 1 minute turn down the heat to medium. Cook for 3-4 min on each side.
4. Boil water in a big pot, add the broccoli and cook until soft but crispy (3-4min) set aside.
5. Cook the peppers in a skillet until soft but crispy (3-4min), set aside.

6. Serve! 

Swedish Mustard and Dill Sauce

3 tablespoons Mustard (Dijon preferred but other mustard works as well)

1-2 packets Sweetener

1/3 cup oil 

2 tablespoons Red Wine Vinegar

1 teaspoon cold water

1/2 cup dill

 Salt and pepper 

Mix all the ingredients together until smooth, chop up the dill and add it to the sauce. 

Vegetarian Wednesday: Healthy Salad Wraps with Mushrooms, Onions and Zucchini topped with Sweet Chili Sauce

Vegetarian Wednesday: Healthy Salad Wraps with Mushrooms, Onions and Zucchini topped with Sweet Chili Sauce

(makes 6 wraps)

6 big pieces of lettuce of your choice
1/2 red onion
1 garlic clove (minced)
1 packet of mushrooms
1 Zucchini
Greek seasoning
Thai Sweet chili sauce

1. Chop the onions, mushrooms and zucchini.
2. Start with cooking the onions in a skillet on medium heat, mix in the minced garlic.
3. Add the zucchini and mushrooms to the onions and cook for a few minutes, remember you want to keep the zucchini crisp. Spice with Greek Seasoning or any other seasoning of your choice.
4. Make "shells" of the lettuce and fill with your vegetables, top with Sweet chili Sauce.
5. Serve

Healthy Crispy Chicken Fingers with Healthy Blue Cheese Dressing

How to win over your children - make a dish that is healthy but looks unhealthy, WIN :)

Healthy Crispy Chicken Fingers with Healthy Blue Cheese Dressing
(makes about 10 small chicken fingers)

1 big Chicken Breast
1/4 cup whole wheat Bread Crumbs
1 egg
1/8 cup whole wheat Flour
1/2 tablespoon Flax seed (optional)
Extra virgin olive oil
Salt and Pepper

1. Preheat the oven to 350 degrees.
2. Cut the chicken breast into thin strips, place the strips into a large, resealable plastic bag. Add salt and pepper.
3. Add the whole wheat flour to the bag with the chicken in it, shake, make sure that it covers the chicken. 
4. In a small bowl, mix the egg,  Pour mixture into bag with chicken, make sure the egg covers the chicken.
5. In another large, resealable plastic bag, mix together the bread crumbs, flax seed some more salt and pepper. Place chicken in the flour mixture bag. Seal, and shake to coat.
6. Place parchment paper on an oven pan, spray with a little bit of olive oil. Place breaded chickens on it.
7. Take out of oven and turn after 15min, bake until golden brown and juices run clear (about another 10 min).
8. Serve with raw vegetable sticks.

Healthy Blue Cheese Dressing
1 cup low fat Greek Yogurt
1/4 cup low fat Mayo
1/4 cup crumbled Blue Cheese
Salt and Pepper

Mix everything together in a small bowl, serve!

Cinco De Mayo Super Easy and Healthy Guacamole

What's better than some fresh Guacamole on Cinco De Mayo? I'd say nothing!

Cinco De Mayo Super Easy and Healthy Guacamole
(makes about 2 cups)

3 ripe Avocados
1 garlic clove (make it 2 if you like Garlic)
A few splashes of lime juice
Fresh Cilantro
Salt and pepper

TIP: If you want it to be more creamy add 1/2 cup of low fat Greek Yogurt or Low fat Sour Cream.

Mix everything together in a bowl, serve with multigrain tortilla chips.

Cinco De Mayo Vegetarian Yellow Rice with Vegetables

A delicious side dish for your Cinco De Mayo party!

Cinco De Mayo Vegetarian Yellow Rice with Vegetables

Publix Yellow Rice (sealable)
2 cups frozen pea and carrot mix
2 cups vegetable broth
Cilantro to garnish

1. Thaw the pea and carrot mix.
2. Boil the rice according to the packet.
3. When the rice is done add 2 cups of broth to the rice, stir.
4. Add the vegetables to the rice and heat up.
5. Garnish with Cilantro and serve!

Cinco De Mayo Mouth-watering Chicken Tacos with Homemade Mango Salsa

These delicious healthy tacos will be a hit at your Cinco De Mayo Party.

Cinco De Mayo Mouth-watering Chicken Tacos with Homemade Mango Salsa
(1 chopped chicken breast is enough for about 5 small tacos)

2 Chicken breasts
1 Taco Spice mix
Whole wheat soft Taco bread

Toppings
Grape tomatoes
Lettuce
Red Onion
1 can Whole Kernel Corn
Red Cabbage

*Low fat Sour Cream
* Black beans

Homemade Mango Salsa
4 plum tomatoes
Half a mango
1 garlic clove
Juice of half a lemon
Juice of 1 lime
1/3 Habanero (start with less than you think, they are really spicy)
Fresh Cilantro

1. Finely chop all the ingredients for the salsa, mix together with the juices and let sit for a little bit before serving.
2. Chop up the chicken into small pieces, cook on a medium heat, season with the Taco Spice and add water (see instructions on the back of the bag)
3. You can either prepare the tacos for your guests or you can serve it as a buffet.

Cinco De Mayo Pasta Salad with Cilantro and Lime Vinaigrette

Perfect for that buffet for Cinco De Mayo. A Healthy side dish option with a fresh limey taste.

Cinco De Mayo Pasta Salad with Cilantro and Lime Vinaigrette

1 (16 ounce) package Whole Wheat Pasta (I used penne)

1 box of red Grape Tomatoes

1 box of yellow Grape Tomatoes

1/2 red Onion

1/2 cup chopped fresh Cilantro

 1 tablespoon Red Wine Vinaigrette
1 Garlic clove (minced)
1/2 cup Lime juice

1/3 cup Olive oil

1 teaspoon Mustard

1 teaspoon Worcestershire sauce

Salt and black Pepper to taste 

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook in the boiling water, stirring occasionally until cooked through but firm to the bite (see directions on package)
2. Drain, then rinse with cold water until cool.
3. Cut up the tomatoes, onion and cilantro.
4. Mix in the cold pasta with the vegetable mix.
5. Whisk olive oil, lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
6. Pour dressing over the pasta mixture; toss to coat. Chill before serving.

 

Finger licking good Healthy Swedish Apple Crumble with Cinnamon (Sugar Free)

A healthy dessert appreciate by all generations :)

A deliciously Healthy Swedish Apple Crumble with Cinnamon

4 apples
1 tablespoon Sweetener
1 tablespoon Cinnamon

Crumble
3/4 cup Almond flour
3 tablespoons Butter
1/2 cup Quick Oats
2.5 tablespoon Sweetener

* Low fat Greek Vanilla Yogurt

1. Preheat the oven to 350 degrees.
2. Peel and slice the apples thinly.
3. Spray the baking pan with oil and place the apples in it (layered about 1 inch thick), toss in 2 packets sweetener and 1 tablespoon cinnamon.
4. Thoroughly mix the dry ingredients (flour, oats and sweetener), add the butter and using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until crumbs are formed. Spread evenly over the apples.
5.  Bake in the middle of the oven for 45min-1h (until apples are soft), serve with low fat Greek Vanilla Yogurt.