ROASTED APPLES
Serves 2
Heat oven to 425°F. Coat a small rimmed baking sheet with 1 Tbsp olive oil. Place 2 apples (halved and cored) cut sides down, sprinkle with 4 sprigs thyme, and roast until tender, 15 minutes. Place in bowls, cut sides up, and add dollops of vanilla Greek yogurt. Spoon any pan juices on top and sprinkle with additional thyme if desired.
Nutrition: 153 cal, 2 g pro, 27 g carb, 4 g fiber, 20 g sugars (1 g added sugars), 5.5 g fat (1 g sat fat), 2 mg chol, 8 mg sodium
APPLE NACHOS
Serves 4
Cut 2 apples into thin wedges and arrange on a plate. In a bowl, whisk together 2 Tbsp almond butter and 1 Tbsp each coconut oil and maple syrup. Drizzle over apples, then sprinkle with ¼ cup toasted coconut flakes, 2 Tbsp toasted pepitas, and 1 Tbsp each cacao nibs and dried currants.
Nutrition: 210 cal, 4 g pro, 24 g carb, 5 g fiber, 16.5 g sugars (5 g added sugars), 12.5 g fat (5.5 g sat fat), 0 mg chol, 27 mg sodium+
APPLE ENERGY BALLS
Makes 12
In a food processor, puree 1 cup dried apples (chopped), 6 pitted Medjool dates, 1 Tbsp honey, ½ tsp ground cinnamon, ¼ tsp freshly ground nutmeg, and pinch salt until almost smooth. Add ½ cup toasted walnuts and pulse to incorporate. Firmly roll into 1-in. balls. Refrigerate at least 2 hours and up to 5 days.
Nutrition: 77 cal, 1 g pro, 14 g carb, 2 g fiber, 11.5 g sugars (1.5 g added sugars), 2.5 g fat (0.5 g sat fat), 0 mg chol, 16 mg sodium
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