Skip to main content

Fresh Picked Apple And Pear Salsa With Cinnimon Sugar Tortilla Quarters

This past weekend we took a day trip to an apple/pear orchard.  We met up with our best buds over at the Little House Of Veggies to pick some of nature's bounty.  It was so much fun!  I think it is so important for us city folk to be able to show our children where their food comes from.  And there is something to be said about letting loose and getting your hands a little dirty.  My 3 year old took it to the extreme, though.  He had dirt everywhere... even his mouth.  He looked like he just walked off the Pirates of the Caribbean set.  Anyway, it was a great time... dirt included!

I wanted to make something with our apples and pears that the kids could help me make.  We came up with this perfect afternoon snack.  It is easy, simple, and delicious!

Fresh Picked Apple And Pear Salsa

Ingredients
1 pear, finely chopped
1 apple, finely chopped
1 nectarine, finely chopped
1/4 teaspoon ground cinnamon
1 tablespoon maple syrup
1 teaspoon fresh lemon juice
2 teaspoons coconut milk

Directions
1.  Combine ingredients except coconut milk in a bowl.
2.  Transfer into serving dish and drizzle with the coconut milk.

Cinnamon Sugar Tortilla Quarters

Ingredients
4 whole wheat tortillas
1/2 teaspoon ground cinnamon
1 1/2 teaspoons sugar
coconut oil or oil of your choice

Directions
1.  Mix the cinnamon and sugar.
2.  Brush a small amount of coconut oil on each tortilla and sprinkle one side with the cinnamon and sugar mixture.
3.  Using a pizza cutter, slice the tortilla into quarters and lay them out on a cookie sheet.
4.  Bake in a preheated 350 degree F oven for 8 minutes or until they are crispy.

   

Comments

It was so fun!! Seriously, this is the best idea! i have to make this one, its so kid friendly!
That is a genius way to get kids to eat their fruit.
Danielle said…
This looks insanely delish! I'm definitely doing this for our next work potluck!

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.