*This recipe is sponsored by Honeycrunch.

Attention, guys. Your breakfast is about to get 10 times better.

The reason is this super delicious jar of crunchy apple overnight oats that’s about to be your favorite new breakfast. Even better: this recipe is the ultimate proof that healthy breakfast requires zero effort. Are you as excited as I am?All you got to do is buy all oft he ingredients, although I’m betting that most of you already have all of them in your pantry. And then you’ll open the jar, put all of the ingredients into the jar, close the jar, and place it in the fridge overnight. I’ll put this into bullet points, so we can all remember it better ;-).

• Cut the apples into small pieces.
• Mix all of the ingredients in a jar.
• Place that jar into the fridge.
• Enjoy it in the morning with a smile.

I don’t think anyone can now argue that eating healthy in the morning is time-consuming or expensive. Of course, there are a few hacks that will take your overnight oats to the next level. For starters, I am a huge fan of apples in my overnight oats. Especially sweet and sour apples such as Honeycrunch. They add a natural sweetness and tangyness to the oats. Also, they are rich in vitamin C and the fiber pectin, which keep us satisfied longer. Meaning you won’t be craving that mid-morning snack anymore. Honeycrunch apples definitely kick your morning butt out of the door with this recipe, and they stay crunchy even if soaked overnight with the oats and oat milk.

The other overnight oat hack is cardamom. Now, I know that not everyone is too keen on cardamom. I think it needs to go into overnight oats, but you might want to start with a pinch and then work your way up as you get used to the taste.

I also like to make my overnight oats with oat milk lately, because it’s a naturally sweet plant-based milk and usually requires no additional sweetener. So if you’re currently fasting sugar (not fruit sugar), then you can still enjoy this delicious breakfast.

What are your favorite breakfast recipes in a jar? I’d love to hear it in the comments below.

Enjoy!

*This recipe is sponsored by Honeycrunch. However, all photos and texts are by me and always reflect my personal opinion. Thank you for supporting the brands that keep me dancing around my kitchen all day.

The post Crunchy apple overnight oats appeared first on Heavenlynn Healthy.

*This post is sponsored by REWE. Thank you for supporting Heavenlynn Healthy’s sponsors.

There are moments in life, when I wished, I lived in a big city. When I look at our small fitness program for example. Or when I want to try a new restaurant. And then there are moments in life, when I’m super happy to live in the countryside. Well, that might be a bit of an exaggeration since my town is not that small. But I’m only 5 minutes away from a real forest, which is pretty much the countryside for me. During my visit at a local apple farm a few weeks ago, I once again realized that my heart beats for nature, and not for the big cities.My countryside-heart got so excited during my visit at Ralf zum Felde’s apple farm near Jork. That morning I saw deer, fawns, birds of prey, and marten dikes. Oh and of course I saw one or the other apple.

As REWE Regional ambassador, I got to visit a handful of local producers this year. You can say that I’m a bit of a fan girl when it comes to farmers, because, hello, they produce our food! Something that we all consume every single day. Without them, we would pretty much starve, so I am thankful that there are people that work day and night to keep us satisfied.

If you grocery shop at REWE occasionally (or daily like me), then you might have noticed the regional banners hanging above the produce section with photos of the local producers. Or you’ve noticed the little yellow truck on the local products, the logo of REWE Regional. Many of the producers have been in a cooperation with REWE for many years.

Just like Mr. zum Felde who has taken over the business from his father who has stepped into the shoes of his father and so on. Ralf zum Felde grows all the well-known apple brands such as Elstar, Braeburn, Jonagold, as well as boskoop or Holsteiner Cox. (I really do not know what they are called in English, sorry).

If you did not happen to grow up next to a large area of apple farms (like I did), then you might think of apple trees as large, majestic tress. These days, conventional apple trees are small and tiny, and easy to harvest without needing a ladder to climb. That’s the truth, people. Everything is standardized in modern agriculture.

When you think of locality and seasonality, I instantly think of sustainability and environmental protection. Of course these topics are also predominant in the area „Altes Land“, Northern Germany’s largest contiguous fruit-growing region. During our walk through the apple rows, Mr. Zum Felde explained to me that they have implemented various measures over the years to protect the environment and to make apple agriculture more sustainable. Such measures include poles for the birds of prey, natural lakes, marten dikes, bee hotels,, falcon houses and blossoming stripes along the apple rows. I don’t really know the English word for it, but blossoming stripes are clearly pictured in the photo below. It’s purpose is to attract wild insects. For me as a fan of birds of prey, the morning on the apple farm was especially fascinating, because I’ve never seen so many wild birds of prey in nature before. Why birds of prey, you might ask yourself now? Because they keep the mice away, who like to nibble on the roots of the trees, which makes them ill.

The highlight of the day? Definitely seeing multiple deer, does and fawns! We were able to get really close so I could take this magical photo. I think that my excitement definitely broke the ice between the farmer and the little blonde food blogger ;-).

If you’ve come this far in my article, then I would like to thank you big time. With a delicious recipe for homemade cinnamon apple rolls. They are the perfect treat for a rainy Sunday afternoon.

Enjoy!

*This post is sponsored by REWE. Thank you for supporting Heavenlynn Healthy’s sponsors. They keep me recipe testin’ all day long. 🙂 

Merken

The post Healthier Apple-Cinnamon Rolls and a visit to a local apple farm with REWE appeared first on Heavenlynn Healthy.

These apple cinnamon muffins are simply heavenly (otherwise they wouldn’t be on this blog of course). I’ve uploaded a photo of them on Instagram a few weeks ago, and have been asked every day since then when I was going to share the recipe on the blog. I wasn’t 100% satisfied with their texture, so I had to make a few more batches to finalize the recipe, and today it is finally ready to be shared with you. 

Growing up in an area that is home to the most delicious apples, I have a special connection to the little red (or green) fruits. Unfortunately I am a tad bit spoilt when it comes to apples, and I only like the really crisp and sweet and sour ones like Braeburn. For this recipe, however, the sweeter the apples the better.

Apples are one of the healthiest fruits on the planet. They are an amazing source of the fiber pectin, which aids digestion and regulates blood sugar. They also contain a whole array of vitamins and minerals, such as vitamin C, one of the most well-known antioxidants, and minerals such as magnesium, iron or potassium, all of which are vital for healthy body functions.

Instead of refined white flour, which can be found in most apple-cinnamon muffins, I use a mixture of ground almonds, buckwheat and oats. This not only makes the muffins gluten free, but also adds a huge amount of healthy, plant based protein to the treats. They also come with a heavenly chore of apple sauce, which is my favorite part about them. If you think that this is strange, then just leave this part out, but I swear, then you’ll be missing out.

Finally I just want to add one more thing before I let you indulge in their deliciousness: as with all baked goods, these muffins still contain sugar, fat and carbohydrates. Even though they are a healthier option, and their sugar is unrefined, and their carbs are mainly fiber, I would treat them like regular muffins. As I always say: go crazy on the veggies and moderately enjoy sweet treats. And now enough of the lecture and happy baking.

The recipe is adapted from Cookie & Kate and Love & Lemons.

Enjoy!

The post Healthy Apple-Cinnamon Muffins appeared first on Heavenlynn Healthy.

It’s the most beautiful time of the year right now and I am all about Healthy Christmas choices this week. If you follow me on Instagram, then you might have noticed that some blogger friends of mine and I are looking for #YourHealthyChristmas meals. Christmas usually means lots of unhealthy (but delicious!) foods, lots of alcohol (Glögg!) and a pretty bad feeling on the days that follow Christmas. In order to prevent this, there are many healthy but still delicious meal alternatives, that you could try this Christmas. You may not have to be healthy on Christmas day, but why not try to be healthy the day before and after Christmas? Think about how awesome it would be if your Christmas meals actually gave you energy instead of taking it away from you, as most high Christmas meals do. That’s why I am going to share some truly delicious healthy Christmas dinner recipes with you throughout the next two weeks. My first Healthy Christmas meal recipe is a German tradition: Spiced Apple Cabbage. It’s one of those side dishes that you will probably find on all German Christmas tables. The traditional apple-spiced cabbage is usually sautéed in lard, however, I used coconut oil in my recipe and it turned out even better. For the apples I used a Braeburn, because they are my favorite of all apples and because they are so sweet and crisp at the same time. Making cabbage is actually easier than you think, and making it yourself is so much healthier and more tasty than store-bought alternatives. You won’t even use a food processor to make it, although it would safe you quite some chopping time. 

Red Cabbage is actually one of the healthiest kinds of cabbages, because it contains a lot more anti-inflammatory properties than green cabbage. Its antioxidant level is so high, that it helps prevent chronic diseases such as certain types of cancer. Red cabbage is also an excellent source of vitamin C and a great source of manganese, which help protect the immune system. 

You can serve this apple-spiced cabbage with my lentil walnut loaf that I will share on Wednesday or simply eat it as it is. You’ll be amazed!

INGREDIENTS

Serves 4:
– 1 small red cabbage (about 500g)
– 2 apples (about 200g)
– 1 onion
– 2 tablespoons of extra-virgin coconut oil
– 2 tablespoons of maple syrup
– 2 tablespoons of apple cider vinegar
– 2 ¼ cups (about 300ml) of water
– 1 tablespoon of homemade vegetable stock paste
– 3 tablespoons of cranberry sauce or chia jam (optional)
– 1 bay leaf
– 2 juniper berries
– a pinch of allspice (pimento)
– ½ tsp of salt

METHOD

1. Start by ripping of the outer leafs of the red cabbage and remove its hard stem.
2. Chop the cabbage into thin stripes. Peel and chop the onion. Remove the chore from the apple and cut it in small cubes.
   Melt the coconut oil in a medium pot. Add the onion, red cabbage, apple cubes and maple syrup and sauté for about 5 minutes while continuously steering with a spoon to avoid burning. Add the apple cider vinegar, salt and pepper, bay leaf, allspice, juniper berries, water and vegetable stock paste.
3. Bring to a boil on high heat while covered, then reduce the heat and let it simmer on medium heat for about 50 – 60 minutes. You may have to add more water at some point to avoid burning.
4. Remove the bay leaf before serving.

Enjoy!

The post Spiced Apple Cabbage appeared first on Heavenlynn Healthy.

Glögg or “Glühwein” in German is spiced mulled wine that you drink traditionally during Advent in Germany, Sweden, Norway and Denmark. You can get it everywhere in those countries during Christmas time. Usually people get together on our famous Christmas markets to enjoy a glas (or two) of this delicious drink. The traditional Glühwein or Glögg contains a lot of sugar, so I tried to make a healthier version using only natural fruit sugar: a Beetroot and Apple Gögg (Hot Wine or Punch).  It’s kind of like beetroot, apple and ginger juice just heated up with Christmassy spices. I actually prefer it alcohol-free so I just leave the wine out but you can even add some rhum if you like – whatever you prefer. After all, it’s Christmas time.

Don’t be afraid of the beetroot juice in this Glögg, it actually goes really well with the other ingredients such as the sweetness of the apples or the sweet acid of the oranges. The whole drink is really sweet because of the apples, so don’t worry about the earthy beetroot taste. It’s absolutely delicious, and you are nourishing your body with some healthy vegetable juice, too. That’s why you can enjoy this drink absolutely guilt-free. Just try surprising your friends and family with this drink this Christmas, and they will be surprised that even something as unhealthy as Glögg or Glühwein tastes delicious when healthyfied. We will definitely have Beetroot and Apple Glögg (Hot Wine or Punch) this year at Christmas Eve.

Beetroot and Apple Glögg (Hot Wine or Punch) Video:

Merry Christmas!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

The post Beetroot and Apple Glögg (Hot Wine or Punch) appeared first on Heavenlynn Healthy.

Fall is hands down my favorite of all four seasons. These days, it is showing us its most beautiful side, making me feel like I’m actually over in New England instead of Germany. Wherever I go, I see bright golden, red, purple, yellow or orange trees, forming a beautiful autumnal landscape. One thing that I love about fall is apple picking, which I already wrote about in an article about a fun apple picking fest that I like to attend every year. Since I went apple picking twice this year, we had so many apples that I didn’t even know what to do with all of them. I actually love to eat the apples just plain as they are, but there are only so many apples you can eat a in a day, and we are still sitting on a huge basket full of Jonagolds.Turning the apples into homemade apple purée is one of my favorite things, because it tastes so fresh and delicious, and because it makes our whole apartment smell like fall. Making your own apple purée is something that my grandma used to do, but I feel like our generation has no clue how to make their own apple purée. All we have to do is run to the store, and there’s a whole shelf of apple sauce waiting for us. Finding apple purée that is completely added sugar free is actually really hard. And trust me, the homemade version is a million times better, because it really tastes like fresh apples and because it contains no added sugars or nasty preservatives. Making your own apple purée is so easy , all you need is apples, some lemon juice and a sweetener of your choice. I use maple syrup, but agave or coconut sugar are also great unrefined sweetener options.

INGREDIENTS

– 1kg of apples
– 1/4 cup (60ml) of water
– 1 tablespoon (15ml) of lemon juice
– 1 teaspoon of cinnamon (optional)
– 1 tablespoon of maple syrup (optional)

METHOD

1. Peel the apples and remove their core.
2. Cut them into bite-sized pieces, and place them into a large saucepan. Add the water, two tablespoons of the lemon juice, and the cinnamon.
3. Cover and cook over medium heat for about 15 to 20 minutes, or until apples are soft.
4. Allow to cook, then mash with a fork or simply pour it into your food processor and mix until you have a fine puree.
5. Sweeten with maple syrup or other sweetener of your choice.Stored in an air tight container, the apple puree lasts for about five days in the fridge.

P.S.: If you have a Thermomix, then it’s even easier. You simply place the apples, the cinnamon, lemon juice and water into the Thermomix and cook 7 – 8 minutes /100°/Level 1, then puree it for 20 – 30 seconds on Level 5.

Enjoy!

The post Homemade Apple Purée appeared first on Heavenlynn Healthy.

There’s just something about fall that I absolutely love. I don’t know if it’s the drop in temperatures, the change of colors in the trees or the days getting darker and shorter, but everyone of the above just makes me happy. I am not a person who looks back and whines that summer is over, instead I focus on all the beautiful things that fall has to offer. Like apple picking. I went apple picking last weekend and it was so much fun. It wasn’t the usual apple picking but an apple picking fest, on an apple farm that offers “apple tree adoption”, meaning you pick a tree that you adopt, you pay a small yearly fee and you get to pick the apples once a year at the big apple fest. Our tree ended up carrying more than 50 kilos so we’re good for the next few weeks I think. If you live in Germany, and preferably near Hamburg, then I can extremely recommend this “adopt an apple tree” gift for someone you love. There were families at that fest, that always come together that weekend only for picking their tree. Isn’t that a great occasion to come together?

The best part of the apple picking fest, is the the kids running around, but also the kids that are helping out that day, telling everyone how to find their tree and – most importantly – how to pick an apple properly. Did you know that there was a wrong way of doing it? Well, there is. You need to hold on to the apple, carefully press the stem down with your thumb, and then pick it up from the tree. You never stop learning. 

   
„An apple a day keeps the doctor away“ – a pretty hackneyed phrase, but oh so true. Apples contain more than 30 minerals, such as potassium, magnesium or iron, which all support a variety of vital body functions. They are rich in fiber, especially pectin, which aids digestion and bowel health. Fiber also prevents the blood sugar level from spiking, releasing energy slowly, thus preventing energy lows. Pectin has also been shown to lower cholesterol, which decreases the risk of heart disease. So an apple a day will help definitely help you stay healthy. 

INGREDIENTS

For the pie crust:
– 1 1/2 cups (120g) of oats
– 1 cup of buckwheat flour
– 2/3 cup (90g) coconut oil
– 1/2 cup (100g) of coconut sugar
– 1 tsp cinnamon
– 1 tsp baking powder
– cold water as needed
– a pinch of salt

For the apple pie filling:
– 1 kg of apples (about 8 medium apples)
– 1 tsp cinnamon
– 1 tsp pumpkin pie spice (optional)
– 1/4 tsp nutmeg
– 1/4 tsp ginger
– 2 Tbsp fresh lemon juice
– 2 Tbsp maple syrup or agave
– 1.5 tsp buckwheat flour or arrorroot powder
– 4 tsp coconut sugar or 2 Tbsp maple syrup
– a pinch of salt

You’ll also need:
– 9 inch spring form
– some water or dairy-free milk like almond milk

NOTES:
– If you don’t have a food processor, substitute the oats with more buckwheat flour. Then you’d need 2 1/2 cups or 240g of buckwheat flour.

METHOD:

1. Pre-heat the oven to 180°C and grease a 9-inch spring form with coconut oil.
2. Start by making the crust. Simply add the oats to a food processor and crush them into a flour. Add all other ingredients and mix them well. Add cold water, one tablespoon at a time if mixture is dry, until a dough forms. I needed about 2 tablespoons of water.
3. Use 2/3 of the dough for the base and 1/3 for the top. Evenly press the larger dough into the pan, pressing all the way up the sides and set aside.
4. To make the filling, peel and core the apples. Add them to a large bowl along with remaining ingredients and toss until everything is evenly combined. Pour the apple mixture into the crust and lightly press down to fit all the apples in.Transfer to a floured surface and gently mold together with hands, handling as little as possible. Divide in two, making one (the bottom crust) slightly larger.
5. Transfer the remaining dough to a floured surface and gently mold together with hands, handling as little as possible.
6. Gently roll out the crust using only as much flour as needed. You can cut the crust for the top into strips and do a lattice top (great tutorial here), or just lay the whole crust over the apples for a traditional pie top. If you choose the latter, you’ll need to poke several little holes with a knife to let steam escape. I did it with the lattice top, too, just because I think it looks pretty.
7. Brush the pie lightly with water or dairy-free milk using a cooking brush.
8. Place the spring form on a baking sheet and bake for 30 minutes. Then cover the form with tin foil to avoid burning. Press the foil down with a towel to force juices up over the surface of the apples. Bake for another 50 – 60 minutes.
9. The Apple Pie is ready when the juices have thickened and the crust has a deep golden color. Remove from the oven and set aside to cool completely before slicing.

Tastes delicious on its own or with homemade coconut whipped cream.

Enjoy!

The post The best apple pie and an apple fest appeared first on Heavenlynn Healthy.