I love anything with apples. And this is the time of year I love to play around with apple recipes. The smell of the warm spices and apples, bubbling over on the stove is simply divine! This recipe is a spin-off of my Harvest Apple Butter recipe I did a few years ago. I just tweaked a few things and pureed the final recipe. This is not your traditional dark apple butter, since I left out the clove. And I don’t want to spend a lot of time in the kitchen this holiday season. I am really trying to be more in the moment with my family.

You can slather this smooth and creamy butter on toast, pancakes, waffles, ice cream or even just eat it out of the bowl. You can even make it chunky by not blending it. My husband and son devoured a small portion right out of a bowl. But I’m saving the rest for chilly mornings, when I make toast or pancakes for my hungry guys.

I hope you are enjoying your holidays with your families and created warm and loving memories to cherish!


5 organic gala apples

1 bartlett pear

1/4 cup filtered water

1 Tbs coconut butter (also called manna I got mine at Whole Foods)

Juice of 1/2 a lemon

1 Tbs pure maple syrup

1/2 tsp ground cinnamon

1/2 tsp fresh grated ginger

Couple dashes of ground nutmeg


Peel, core and cut the apples and the pear into large chunks.

Add the fruit, water, cinnamon and ginger to a medium sauce pan and cook on medium-high for about 30 minutes. Stir the mixture several times while it simmers, so the fruit doesn’t stick to the pan.

Add the lemon juice, coconut butter and maple syrup and let it simmer for about another 10 minutes. If the heat is too high, lower it so it doesn’t burn. Stir a few times to keep it from sticking.

Blend the mixture or just smash it up to the consistency desired. I used an immersion blender, but you can also use a blender or food processor. This was easier clean up for me!

Spread it on a warm piece of toast, smile and enjoy!






Ahhh, fall is in the air! Okay, in Florida it means the temp is only 80 degrees and humidity is below 50 percent. For me, that will have to suffice until one day we move further north. While I loooove pumpkin, I also love to celebrate the season of crisp, delicious apples. Apples are such a warm and comforting food this time of year. I was making my son apple pie oatmeal, so I thought I would create a smoothie with similar flavors.

Did you know that the fiber and phytonutrients in an apple, can help regulate your blood sugar level? Eating fruits in their whole form is more beneficial than the conventional juice you would buy in the store. It has a completely different effect in your blood sugar levels. To help support metabolism and the immune system, I infused this smoothie with real cinnamon bark (cinnamomum zeylanicum) essential oil and added walnuts for a protein boost. I prefer the cinnamon oil to the powdered cinnamon which is actually cassia. I only recommend a certain essential oil to consume. Contact me for more information. Here is a great article from Dr. Axe on ceylon cinnamon versus cassia.


4 oz plant-based milk

4 oz. coconut water

1 frozen banana (or 1/2 Haas avocado) for creaminess

1 organic granny smith apple sliced

1/4 cup walnuts

1 Tbs. coconut butter (manna)

1 scoop of protein powder

1 tsp. pure vanilla extract

1 Tbs. raw honey (if using avocado, the banana is sweet enough)

1 drop of cinnamon bark essential oil (I like mine with a strong cinnamon taste. If you don’t, take a wooden toothpick and place 1 drop of cinnamon oil on it and stir it into the smoothie mix halfway through the mix cycle.)

Several ice cubes


Combine all ingredients in blender, frozen items last. Blend on high or smoothie cycle until smooth and creamy. Enjoy!