Healthy eating and college don’t necessarily go hand-in-hand, but knowing the right tricks can help turn eating right into a daily routine. So have a seat and dine with D’Amico, your guide for navigating the health-food scene without taking a chunk out of your schedule.
As temperatures drop and the wind chill seems a little less forgiving, we find ourselves craving delicious fall foods. But if you can’t help but feel guilty after treating yourself to some pumpkin pie and apple cobbler then stress no more. At Valley we’re making apple the new pumpkin when it comes to fall treats. I’ve created my own twist on baked apples that leaves you satisfied, curbs your sweet craving, and requires barely any time or ingredients.
What you’ll need:
Small sauté pan
One apple (of your choosing)
I Can’t Believe It’s not Butter Spray
Ground Cinnamon
2 Tablespoons nonfat Greek yogurt
Directions:
- Preheat Oven to 300 degrees
- Peel and Slice apple (thin slices cook faster; feel free to leave the skin on if you prefer that)
- Put pan on stove on medium-low setting
- Put a couple of sprays of butter on the pan when you can feel heat radiating off of it
- Add apple slices so that they are all on the bottom of the pan, try not to layer them on top of each other
- Spray the butter on top of the apples and when it goes from glossy to clear, sprinkle cinnamon to your liking.
- When the apples are cooked enough that they are fragrant, stir them around in the pan, add a little more cinnamon and pop the pan in the oven
- Bake for 10 minutes.
- Remove from oven, top with Greek yogurt and enjoy.
