That recipe name is stupid. Why do I blow at coming up with recipe titles? Whatever.
So there are some things I’ve come to figure out from working at 5am:
- I will not wear spandex that early. If you think I’m going to try to fit my ass into restricting pants during the 4am hour, you’re high.
- I now have to drink coffee on those days. If I’m not drinking coffee, I am shivering. The 4am hour is cold…and it hasn’t even snowed.
- While I drive to work during the 4am hour, I believe every person driving behind me is following me. And out to kill me. Rational.
- I am very rational during the 4am hour.
So yesterday was pretty cool. I was lucky enough to meet the absolutely gorgeous Liz from Cave Girl Eats. It’s funny how the paleo community can somehow always relate back to each other. Either we have friends in common, we’ve read each others blogs, or we are both doing similar things in our lives. I actually started oil cleansing because of Liz. Her skin is super smooth so fingers crossed mine looks like that someday! It’s just crazy how much the internet makes the world so much smaller. Anywho, Liz was speaking at an event in the Colorado Springs, where I will be speaking next week, so I decided I should definitely head down there so I could meet her and hear her speak. It was well worth it. That girl is funny as sh*t. I could have hung out with her all day. We did chat for a good 3 hours or so and I told her most of my life story. Poor girl, she didn’t even know what was coming.
Speaking of the internet bringing people together, I was recently contacted by a girl named Lauren. She has her own little etsy store where she creates CrossFit cards and kettlebell ornaments. Pretty darn cute. She sent me a turquoise sparkly kettlebell ornament. But since I don’t have a Christmas tree (which I’m sure will change since Laura is obsessed with with xmas) I have been using it as a key chain. You can’t lose that thing, it’s pretty darn bright. Check her out.
This recipe was made for Kevin. Thank you Kevin for being so incredibly generous. I hope this recipe will suffice.
- 3 large plump round apples
- 2 apples of any kind, cored and diced
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon coconut flour
- pinch of salt
- 2 sheets of Capello’s Gluten Free Lasagna, cut into ½-1 inch strips lengthwise
- Preheat oven to 350 degrees.
- So first you gotta core your apples. I wasn’t very good at this, but I did it so I know it’s possible.
- Cut off the tops of your 3 large, plump apples and discard. Remove the inside of each apple with a spoon, being careful not puncture the peel.
- Dice up your other apples, place them in a bowl and toss with coconut flour, maple syrup, cinnamon, and a pinch of salt.
- Add those diced apples into each one of your apple “bowls”.
- Now you gotta make the outside crust. I cut my lasagna sheets into strips to make a similar pie look, but you could place a whole lasagna sheet over it as well.
- Place the strips over your apples in any formation and wet the ends of the strips with some water, then press the strips to the apples.
- Sprinkle crust with a little cinnamon.
- Place apples in a 8×8 glass baking dish, add water to the dish to just cover the bottom, then place in the oven and bake for 30-35 minutes or until apples are soft and crust has browned.
- Eat up. I don’t really know the best way to eat this so you’re kind of on your own with that one.