Got apples?  Here’s a simple recipe that has been a family favorite since I was a kid.  It’s perfect in the fall when apples are abundant and even better in the winter on a cold snowy night.  I serve it unsweetened as a side dish (it’s especially good with pork) or drizzled with a little honey for the boy’s dessert.   You can peel the apples if you want, or leave the peels on if you’ve got fresh apples without too many blemishes or pesky pesticides.

We’ve been making fried apples a lot this month to use up our U-Pick apples, especially the ones that looked great when we picked them, but have since gotten spotty and bruised.  Aidan loves this dish.  We’ve never had left-overs and I often pass up seconds, so Aidan can have thirds!  Enjoy.

Fried Apples

6 – 8 medium-sized cooking apples (such as Granny Smith or Jonathon)
2 tablespoons butter or coconut oil
1/4 – 1/2 teaspoon cinnamon (adjust to taste)
A drizzle of honey (optional)

Peel the apples if desired, then core them and cut them into thin slices.  Melt the butter over medium heat.  Add the apples and saute until tender, allowing at least some of the apples to become golden brown.  Sprinkle the cinnamon over the top and add a drizzle of honey if desired.  Stir just enough to coat the apples and serve warm.

Makes 6- 8 servings.

Serving Suggestions: Fried apples are especially good as a dinner-time side dish with pork chops or pork roast.  You can also serve them for breakfast with ham or sausage, as a topper for  cottage cheese pancakes, or sprinkled with granola.  Serve over ice cream for a lovely fall dessert.

Picky Eater Pleaser:  Peel the apples and leave out (or reduce) the cinnamon.  If your kids like that, experiment with adding more cinnamon or leaving on the peels next time.


What could be better in the summer than a huge banana split?  A huge banana split with a health make-over—one so healthy it can double as a fruit salad!


I love Banana Splits!

It’s been so hot lately I haven’t felt like cooking.  Three nights ago I pulled out assorted cheeses, lunchmeats, and whole grain rolls.  After a quick sandwich, I set out the cutting boards and the boys and I went to work making dessert.  Because dessert was also part of dinner, I doubled the fruit and went light on the chocolate sauce. My family also uses a reduced sugar, “reasonable” fat ice cream to keep these “dinner worthy.”  An unexpected bonus: this dinner was definitely fun!  My boys and I laughed and talked about dinner and their day at the pool as we ate and “cooked” together.

Yum!  These banana splits were so good we ate them again the next night (and the next . . . but hey, we couldn’t leave Grandma and Papa out of the action, could we? ).

Healthy Banana Splits:

2 small bananas (or 1 large)
4-8 ounces strawberries, sliced
1 cup pineapple tidbits (about half of a 20 ounce can, drained)
4 scoops vanilla ice cream or ice milk (1-2 pints depending on your scoop size)
Chocolate syrup or fudge sauce

If you have a toddler, slice the banana in bite-size pieces.  Otherwise, slice the banana length-wise (“split” the banana), then cut each split piece in half.  Put two pieces of the split banana on either side of a bowl.  Put a scoop of ice cream between the banana pieces then add sliced strawberries and pineapple tidbits to the top.  Drizzle a little bit of chocolate syrup or hot fudge sauce over the top and serve.

Yeild:  Makes 4 banana splits

Get the kids to help: Kids can cut the bananas and strawberries (use a plastic spreading knife, a butter knife or a lettuce knife with young children).  They also enjoy assembling the banana splits and drizzling the chocolate sauce over the top.  You may want to pour a little sauce in a measuring cup and let them drizzle it from there to prevent chocolate floods!

Picky Eater Pleaser:  If your kids don’t like “mixed foods,” put a small pile of each fruit and a scoop of ice cream on a plate (not touching of course) and drizzle each pile with a little sauce.