Food is my love language. Today I’m singing songs of Paleo Apple Hand Pies. If you’ve ever wanted an excuse to eat an entire pie, this is your shining moment of pie-dom. These palm-sized pies are mini in size, big in flavor and made both vegan and gluten-free. Yes, dreams do come true. Why wait until Thanksgiving? Get your pie on below!

When it comes to Thanksgiving, it’s hard to say which is my favorite – pie or green bean casserole. Do pie and green bean casserole count as a balanced meal? Thanksgiving isn’t about balance though. It’s the one time a year that I allow myself two pieces of pie because…who can choose between pumpkin and apple? Maybe pie is my favorite because it comes around so infrequently. Buying an entire pie is just…dangerous. And making a pie? Super intimidating. But, with a fridge full of honey crisp apples, I set off on a mission to 1.) use up all the apples in all the ways and 2.) create a mini pie for a mini indulgence.

There are apples, and then there are honeycrisp apples. All apples, were not created equal. If you haven’t sunk your teeth into these juicy, sweet yet sour apples, you are missing out, my friend. However you slice it, there are plenty of apple varieties and plenty of confusion about which apples to use for which recipes.

Here’s a shorthand guide of the best apples for:

Baking
-Look for crisp apples (to withstand the oven), with a balance of sweet & tartflavors.
-Varieties: Honeycrisp, Granny Smith, Golden Delicious, Cortland, Empire & Jonathan.
Cider
-Use a blend of apples to get sweet, bitter and sharp flavors for a balanced cider.
-Varieties: Gala, Fuji, McIntosh, Cortland, Honeycrisp
Applesauce
-Use a softer apple for quicker cooking.
-Varieties: Cortland, Jonagold, Fuji, Granny Smith.

Back to the main attraction: pie. I’d suggest making this dough in the morning, refrigerate to reduce the stickiness, then make the filling in the afternoon (or even the next morning). TBH, it’s a bit of a process, but with worthwhile results. Also, this recipe will make AMPLE cinnamon apples, which I like to put in oatmeal, on toast, top pancakes or just straight up spoon because they’re so good. These hand pies would also freeze well and reheat in the oven once thawed. Lastly, try to get the dough as thin as possible (like a thin sugar cookie) so that you have the right ratio of dough to apples.

Before you dive in, if you’re wondering about that delicious syrup and whipped topping, it’s coconut whipped cream and date syrup! The recipes for the date syrup can be found here. The coconut whipped cream is available from a variety of brands, including Reddi Whip!

Apple Hand Pies
Serves: 6

Ingredients: 
Apple Pie Filling
– 5 C of apples peeled, cored and diced (from about 3-4 apples)
– 2 T ghee (or butter)
– 1/2 C packed coconut sugar (or brown sugar)
– 1 tsp cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp nutmeg
– 1/8 tsp ground cloves
Pastry Dough
-1/4 C maple syrup
-1/4 C ghee (or unsalted butter)
-1/4 C water
-1 tsp vanilla
-1/4 tsp salt
-1 ripe banana, mashed
-1/2 C arrowroot flour
-1/2 C coconut flour

Directions:
Step 1: Make the pie filling by heating a skillet over medium heat on the stove top. Add the ghee (or butter). Once the ghee is melted, add the remaining ingredients and stir to combine. Cook until the apples are soft, but not mushy, about 5-7 minutes. Remove from the heat and allow to cool to room temperature.
Step 2: Make the dough by pre-heating the oven to 350 degrees. Add the maple syrup, ghee (or butter), water, vanilla and salt to a medium sauce pan. Bring to a boil on the stove top, then remove from the heat. Add the arrowroot flour, coconut flour and mashed banana. Mix until it forms into a dough. Option to refrigerate for 20-30 minutes to make it easier to work with the dough (reduces the stickiness).
Step 3: Roll the dough on a piece of parchment paper to a thickness of 1/8-1/4 inch. Using a mason jar, cup or biscuit cutter, cut 10-12 circles out of the dough. Transfer the parchment paper to a sheet pan. Place 2-3 T of the apple mixture on half of the dough circles. The remaining dough circles will serve as the tops of your pie. With a spatula, lift and gently place each of the remaining dough circles on top of the prepared circles to create an individual pie. Cinch the edges together using a fork to form an impression around the perimeter of each circle. Don’t worry if the tops of the crust crack since this will help with ventilation.
Step 4: Place the sheet pan in the oven and bake for 25-30 minutes, or until the tops of the pies are golden brown. Allow to cool and enjoy!

The post Pie Love You Long Time appeared first on The Shooks Life.

There’s magic in new beginnings.

New week, new month and so much new to be grateful for. A new job that has my creative juices flowing again, a new home and a new hood to explore! They say good things comes in 3’s, but I’m not ready to stop at 3. In fact, I’m going for 10 with my monthly roundup of all my favorite things from October. Check out the list below!

October marked the start of a new season, so here’s a list of the top 10 things that had me falling for fall this past month!

1.) Favorite Fall Breakfast: Pumpkin Chia Pudding

Wasting leftover pumpkin puree is absolutely out of the question. What to do with it? Behold Pumpkin Chia Pudding layered with Greek yogurt, date syrup, bananas and grain-free granola. You’re welcome.

Here’s how to whip up this dreamy grab ‘n go breakfast:

Pumpkin Chia Pudding
– 1 C Libby’s pumpkin puree
– 1/4 C Mamma Chia chia seeds
– 1 1/2 C unsweetened vanilla almond milk
– 2 T maple syrup
– 1/2 tsp pumpkin pie spice

Mix all the ingredients in a mason jar and place in the fridge overnight (or at least 4 hours). Good enough to eat on its own, but isn’t life really about the toppings?

Want that extra touch of sweetness? Here’s how to make the two-ingredient date syrup.

Date Syrup
– 1 cup of medjool dates
– 1 1/2 C water
– 1 tsp apple cider vinegar

Blend all the ingredients in a food processor until smooth. Use as a syrup for pancakes or to sweeten chia pudding, yogurt, oatmeal, ice cream, you name it. Dates. The wonder sweetener.

2.) Favorite Zen Space: Ritual Yoga

If there was a mash-up between a spa, a hip hop concert and a yoga retreat, it would manifest as Ritual Yoga. This new(ish) yoga studio in Chicago’s River North is a full-service zen experience that feels like a treat to the mind, body and soul. When you visit, you’ll be welcomed by the concierge and offered tea in the lounge area if you’d like to sip ‘n savor after or get in the mood beforehand. The studio itself is pitch black with candles lighting the way to the rows of mats that will be your playland for the next 50 minutes. Not only will you have 1 yogi to guide you through the flow, but also a second yoga instructor to check form throughout. And don’t stress about remembering a towel or water because everything’s included. Is your mind blown yet? If not, imagine flowing to “Gangsta’s Paradise” and you’ll find the high vibe I was feeling. This studio is a must visit and welcome oasis!

3.) Favorite Self Care: Boscia Luminizing Black Mask

Beyond going to Ritual, one of my other rituals for the month of October was trying a new mask every Sunday for a little self-care. I also have about a year’s worth of free samples from Sephora and Ulta and am a complete hoarder, so I refuse to let them go until they’ve all been tried. My favorite so far is the Boscia Luminizing Black Mask. The pearlescent black lacquer goes on thick and dries to form a smooth glossy finish over the entire face that is infused with detoxifying charcoal. The coolest part was slowly peeling off the mask, which comes off in a singular piece almost like a rubber mask. It extracts buildup as you peel it away, revealing luminescent skin beneath. It left me feeling shiny and new!

4.) Favorite Jams: Fall Favorites on Spotify

While I’m taking a break from teaching spin, I never take a break from collecting bomb tunes for long runs, or long commutes. My favorite amp up track right now is “Get Loud for Me” by Gizzle. Check out the rest of the list on Spotify!

5.) Favorite People: aSweatLife Fit Fam!

If you’re looking to live your best life, then the aSweatLife community is your kinda people! I was recently inaugurated as an ambassador for this group that focuses on creating connections, trying new things and setting goals…in and out of the gym. I was first introduced to the group about a year ago when a fellow instructor mentioned the upcoming Sweat Week – a week entirely devoted to sweatastic events like yoga at Willis Tower and a relay race across the city. I didn’t know a soul at that first yoga event, but doing yoga 110 stories above ground tends to bring people together. The motto of aSweatLife is #everythingisbetterwithfriends. I love that mentality and am so happy to have found a group of bad*ss people who are equally obsessed with fitness and goal-setting!

6.) Favorite Snack: Biena Chickpeas

If you find that hangry feeling creeping up mid-afternoon, slay that monster with these crunchy toasted chickpea snacks from Biena. My favorite is the sweet and salty combo of the Honey Roasted variety, which are reminiscent of the honey roasted peanuts you used to get on flights. But imagine a lighter, crispier and healthier version with only 4g of sugar, 78% less fat and 5g of protein. The sea salt variety reminds me of freshly popped popcorn and the barbecue flavor fits the bill if you’re looking for something more savory. Be forewarned, once you pop, you might not stop.

7.) Favorite New Restaurant: Tomi Sushi

A few weeks ago, I got the chance to see how new venue Tomi Sushi is changing up the sushi game in Chicago. The vivid sushi rolls highlight superfood infused rice like this spicy tuna roll (left) infused with charcoal and coconut. Unlike traditional spicy rolls, this one features a smoky heat that was oh so good. The middle roll (my fav) is pretty in pink with dragon fruit infused rice enrobing the fresh scallops. The flavor was especially bright when paired with yuzu sauce and had a hit of citrus. You also can’t go wrong with an avocado roll (right), especially when it’s wrapped in golden berry rice. Don’t worry, the rice isn’t fruity, just pretty and delicious. And if that wasn’t cool enough, the sushi is actually made by robots! Check it out at Revival Food Hall, stat.

8.) Favorite Workout: Crosstown Fitness

I’ve been visiting this cardio, strength and mobility gym on the reg for the last 6 weeks and haven’t had a repeat workout yet. The hour-long classes are station-based with either strength or cardio-oriented movements. Think kettle bell thrusts, box jumps, pull-ups and things my abs will never forget. The time flies with all the variety, which is always a good sign! Check it out in the West Loop, Roscoe Village or the Northside. Note: parking can be hard to find in the West Loops, so book extra time!

9.) Favorite Comfort Food: Savory Oats

Sleep = a time machine to breakfast, amiright? I don’t know why it took me so long to get over the fact that oats don’t have to be sweet. And after Halloween, someone needs to cut back on sugar and that someone is me.

Here’s how I created this mastery of creamy, savory oats:

Savory Oatmeal Bowl
–Quaker original organic instant oats (2 packets)
-8 oz of Pacific Foods organic vegetable broth
-Sauteed portobello mushrooms
–Wholly Guacamole
-1 Vital Farms pasture-raised eggs, the way you like ’em
-Sprinkle of pea shoots

Heat the vegetable broth in the microwave until boiling (about 4 minutes). Add the boiling broth to a bowl with the oats. Cover the bowl with a plate to keep it warm and soak up the broth while you make the eggs. Once the eggs are ready, remove the plate, stir and add the guacamole, mushrooms, egg and pea shoots. This makes for one hearty breakfast, so you may only need 1 packet of oatmeal, or, share this bowl with someone you love!

10.) Favorite Sweet Treat: Pumpkin Cannoli

This Norwegian made pumpkin cannoli that would make any Italian mother proud. And the real showstopper is the dairy-free pumpkin ricotta made from creamy cashews soaked overnight and blended with almond milk, maple syrup and a touch of vanilla and pumpkin puree. Top with some carob chips and you wouldn’t know there isn’t an ounce of Italian in me. Find the recipe here.

That’s a wrap on October! As we enter November, remember that when one door (or month) closes, there’s always a new door that awaits where the grass is greener. Don’t believe the b.s. The grass is always greener. Sometimes you just have to wait a bit longer for the seeds of your labor to sprouts. Here’s to growth in November!

The post October Favorites appeared first on The Shooks Life.