This is a naturally sweet applesauce, no added sugar or chemicals, just the beautiful sweetness of the apples!
Since JT and I have embarked on our diet, I have been expanding a recipe collection because there is nothing worse than eating ‘diet food’. JT can attest that our food has been the furthest from ‘diet’, at least, our perception of ‘diet food’. We’ve had:
- Chicken Schnitzel with cauliflower mash
- Zucchini spaghetti and chicken meatballs
- Mushroom and cauliflower crêpes with lentil béchamel sauce
- Apple and Dijon glazed pork tenderloin
- Pulled pork tenderloin crêpe with homemade BBQ sauce
- Navy bean mushroom ‘risotto’
- Pacific Salmon with cauliflower dill sauce on wilted spinach
- Chicken Tikka Masala on cauliflower ‘rice’
- Pork tenderloin on braised red cabbage
- Pork tenderloin with mushroom sauce on sautéd veggies
- Tilapia en papillote
The real challenge is finding alternatives that fit into the diet parameters so I created this apple preserve (or butter) as a condiment, but also as a sweetener in some of the dishes named above. I try to vary the meals so that we don’t get bored of the same thing.
The other thing that I’m finding quite helpful is weighing everything to make sure we are not having more than we should — I’ve fallen off that bandwagon a few times, so it’s great to get back to it. Measuring is a great tool to keep you on track and it keeps you from inching up the volume (which I can be guilty of)! I measure out 100 g (3.5 oz) portions of any protein we purchase and freeze them individually. I know each baggy is 100 g (3.5 oz) which is exactly the portion size we should be eating. It doesn’t take long to get used to the smaller volumes particularly since we have to drink a lot of water. And the veggies are quite generous (230 g 8 oz per portion), in fact, JT has a difficult time eating the allotted volume of veggies sometimes (I do a lot of wilted spinach…makes for a smaller amount!). Fortunately, we can season to our heart’s content so the food isn’t bland. The other thing about 100 g or 3.5 oz portions is that it makes the budget go further! I’m not going to post a lot more about my regimen but I will share the odd recipe I think you might enjoy. Plus, we have a few cheat days planned (Super Bowl for one!) so I’ll share some of those tasty treats. Thank you for allowing us to indulge in our resolutions, while I enjoy your wonderful recipes from afar, for the time being.
Unsweetened Apple Preserves
A KitchenInspirations Original Recipe
Makes 750 mL (3 cups) preserves.
- 1 kg (about 2 lb) red delicious apples, peel and core included*.
- 1 L (about 4 cups) water
- 6 cinnamon sticks
- 10 g (about 3 tbsp) freshly grated ginger
- pinch of salt
- In a medium Dutch oven, add chopped apples, water and cinnamon sticks and cook on medium heat until apples have broken down and thickened and most of the water has evaporated, about xx minutes.
- Add freshly grated ginger and pinch of salt, stir well.
- Pour into prepared containers and seal with new lids. Store in the freezer. Use refrigerated preserves within a month.
- Use to sweeten sauces and dressings instead of sugar.
- Pour over unsweetened yogurt or ice cream or gelato.
- Use as a condiment for pork.
- Combine with a little Dijon Mustard as a glaze over pork tenderloin.
*The peel and core add natural pectin to the preserves which help to thicken and preserve it.