Vanilla Banana Crepes with Cinnamon Apple Pieces

While on a business call, this recipe came up. Since I have some TLS Vanilla on hand, it was the perfect start to a well developed recipe. Most of the time someone comes up with a recipe and you have to go to the market to buy all the ingredients. Well for me, this wasn’t the case. If you don’t have the TLS Vanilla and/or Pumpkin mix, you can go here to find it.

What you need: non stick pan or crepe pan, baking spatula, spatula for cooking, coconut oil, apple, cinnamon, swerve sugar (if KETO), TLS vanilla powder, egg, banana, plate for serving. You can line the crepes with parchment paper so they don’t stick to each other.

Ingredients:

TLS Vanilla powder

1 egg

1 medium banana

What I found with this is you can mix it all with a hand mixer or spatula.

Instructions:

Mash the banana with the 2 scoops of TLS vanilla powder. Beat the egg in a cup – add it to the mashed banana and powder.

If you have a non stick pan, you can coat it with a little coconut oil – it may separate, but that is okay. I have a crepe pan I use, only because I find it easier to flip the crepes.

Once the pan is hot enough (you want it hot enough to cook quick, but not enough to burn the batter), pour a scoop of the batter on the pan and move the pan around in a circular motion so the batter will spread to the edges. If it doesn’t do it by itself, take the back of a spoon and spread it around yourself. Once the crepe starts to bubble, it is time to flip. You can use a spatula for this process so you don’t break the crepe.


Figuring Things Out – Breakfast Decisions

Have you ever looked at your weight, your lifestyle changes (“diets”), or what you’re eating on a daily basis. There are days when I feel I need carbs, carbs, and more carbs after a long stressful day. There are other days I feel satisfied with a salad and some protein for dinner. What’s the secret? Is there a secret?

To start the day, I usually have a glass of water. I always feel dehydrated after a good night sleep. I contemplate what it is I feel like having for breakfast since I am not one to schedule my meals on the weekends. Weekdays, I usually have a couple of options, but weekends, I like to be free to choose what and when. Today was a no-brainer. I immediately thought, “toast and almond butter with my No Buzz Buzz decaf coffee.” I bought a loaf of Sprouted Power bread about a week ago, and am only half way through the loaf!!!! I guess that’s a good thing, especially when each piece has 18 grams of carbs – 4 grams dietary fiber (14 grams carbs all together), and only 1 gram of sugar (Yay!).

Then, I thought, I have a craving for PB&J toast. Oh, no, no, no, no. Well, I’ve tried the less sugar fruit spreads (don’t like them – too watery). The Concord grape jam is my go to choice. However, it has too much sugar. I thought for a moment while taking a bite from the toast I had spread with a tablespoon of almond butter. Then my mind started racing, “Apples, Bananas!” No, No, No – still too much sugar. Then it dawned on me. “Why not sprinkle a little Swerve and some cinnamon on top!!” This was it – it was all I needed to get me through this morning – deciding on a “right choice.” I’m going to put this on my list of breakfast options.

List of breakfast options – What!! Yes, add it to a list you can keep on the refrigerator. Who has time to open their phone in the morning, look up the app and scroll through breakfast items. Again, some days I just want an option to choose.

Tell me about your options in the morning. I’d love to hear them.


Apple Crisp

One of my favorite times of year is fall. I love the leaves turning colors, the cool air, and best of all, apple picking. We went to the farm. It was a little busy, so we picked apples and sunflowers, then continued on home to wash and dry the apples right away. A couple days later, I decided it was time to make something with apples. I chose this apple crisp recipe:

First, preheat the oven to 350 degrees, and bake for 45 minutes. I found that convection with this recipe cooks the topping too fast and may burn it. I thought to put tin foil, but I wanted the topping to be crisp and not add any more liquid to the base. I used swerve white and brown sugar to cut down on the sugar content – still tastes the same.

Apple mixture: I placed 5 cups of apples (green tart), cored and cut in chunks) 1/2 cup white sugar (I used swerve), 1/2 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, a pinch of ground cloves, 1/4 cup water into a 8 quart mixing bowl. After mixing everything together, I poured the ingredients into a 9 x 11 pyrex dish. I scraped the remains with my scraper to clear the bowl of any residue into the pyrex dish

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Topping: In the same bowl, I placed 1/2 cup quick cooking oats, 1/2 all purpose flour, 1/2 cup packed brown sugar (I used swerve), 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 cup of butter, melted (I used vegan butter). Mix all together until ingredients come together.

Spread the topping over the apple mixture, then bake

(remember 350 degrees on bake, for 45 minutes).