[Disclosure: The following post is a part of a paid promotion between the Healthy Aperture Blogger Network and Ambrosia Apples for the #ILoveAmbrosia campaign. Opinions expressed are my own. ~Regan]
I never want to assume too much about people, but here it goes for today -- you're perhaps a bit overfed from last week. Yes? No?
Well, if that doesn't describe you, then it describes me... and probably most of the North American continent. Hats off if you managed to make it through Thanksgiving without needing a weekend spent in yoga pants.
Don't get me wrong. Thanksgiving is great. Who couldn't love all the food, fellowship, food, friendly chatter, food, shopping, more food... but come Monday morning, it definitely wreaks of "Well, I'm never gonna eat THAT much again."
That's the fun part about us food bloggers. We give, give, give of tasty recipes building up to the holiday and then I bet you money we're inundating you today with Detoxes and Green Smoothies. It's literally #HowWeRoll.
But I'm betting if you weren't a detoxer or green smoothie lover before Thanksgiving, you're not clicking up an order of that love-affair here on Cyber Monday. So instead, we're offering you a healthy compromise. We've partnered with Ambrosia Apples to bring you these Roasted Breakfast Bowls, which combine the comfort-food appeal of baked apple pie, with a healthier, whole-grain topping and base of plain, Greek yogurt. They're a welcome reprieve from the overabundance we've just enjoyed and made all the more exceptional by the use of my new favorite apple, the Ambrosia Apple.
If you're not familiar with Ambrosia Apples, don't be surprised. At only 10 years old, they're a newcomer to the applesphere. But because of their natural sweetness (the name literally means "Food of the Gods") they're quickly becoming a top 10 apple in the U.S.
Now, I know people are passionate about their apple choices. [My kids argue in the apple aisle about which variety to choose. It's hilarious. I wonder if this happens with other kids whose moms aren't dietitians?] But ask them what they like the most and I'm betting it comes down to appearance, sweetness, firmness and juiciness... and I promise you -- Ambrosia Apples excel in all these areas:
- Ambrosia apples are one of the sweetest apples in today's market, making them an out-of-hand apple-eater's dream. (And they're slow to turn brown so they make the perfect addition to a salad or snacking plate.)
- Taste comparisons have show than even tart apple fans are won over by their juiciness and crunchy texture
- Unlike many other varieties Ambrosia are picked at peak harvest and tend to be blemish-free. They have a very smooth, bright, pink blush exterior.
And here's one of the fun little facts that I love most:
Unlike other varieties of apples, which were purposely cultivated by crossing varieties, Ambrosia Apples originated the old-fashioned, Mother Nature approved way... as a chance seedling that popped up in an orchard on its own. Seriously... fruit of the gods.
While they may not be the variety you know the best -- yet -- you'll want to get to know them. Ambrosia Apples are found in most major supermarkets nationwide from November through March. (And if you don't see them in your supermarket, ask your produce manager to stock them!) I suggest eating your first one out of hand... you'll want to taste the difference, I promise. And then, be sure to check back with these bloggers from the Healthy Aperture Blogger Network who for the next 2 weeks will be cooking up their favorite ways to enjoy Ambrosia Apples:
The Pretty Bee
An Avocado A Day
The Sweet Tooth Life
The Housewife In Training Files
The Adventures of MJ and HungryMan
The Dinner Mom
The Foodie Dietitian
Roasted Ambrosia Apple Breakfast Bowls
2 Ambrosia Apples, halved
1/3 cup old-fashioned oats
1/3 cup oat flour
1/3 cup slivered almonds, finely chopped
2 tablespoons brown sugar, packed
2 tablespoons butter, melted
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1/4 teaspoon salt
2 cups Greek yogurt
1/4 cup shelled pistachios
- Pre-heat oven to 350°F.
- Scoop some of the flesh out of the Ambrosia Apple halves to make them into small bowls. Place on a rimmed-baking sheet and bake for 45 minutes.
- While baking, combine oats, oat flour, chopped almonds, brown sugar, butter, cinnamon, vanilla and salt. Combine until a crumble forms.
- Divide the crumble mixture among the baked Ambrosia Apples and return to the oven for 15 minutes.
- Divide Greek yogurt between 4 bowls. Top with a warm apple half and pistachios.
To learn more about Ambrosia Apples, connect with them online: