Upside-Down Caramel Apple Cake

Upside Down Caramel Apple Cake 11/8 cup caramel date syrup (Date Lady)

7 medium apples (Gala recommended)

14 pecans (halves)

7 Tbsp jam (fig or strawberry recommended)

1/2 tsp ground cinnamon


4 eggs at room temperature

1/4 cup pure cane raw sugar

1/2 cup unbleached all-purpose flour (King Arthur’s recommended)

Pinch of ground vanilla beans (add it to the sugar)

Pinch of salt

1 Tbsp cold pressed oil (flavorless)

Upside Down Caramel Apple Cake

Preheat the oven to 350 degrees. Peel and core the apples.

Bake the apples for 15 minutes on a baking sheet lined with parchment paper or a silicone mat. Transfer apples and arrange, as even as possible, at the bottom of the cake pan (see picture slide). Put  a little bit of jam in the middle of each apple (where the core was). Add the pecan halves, and top with jam (Do not go over the top of the apples). Sprinkle the apples with ground cinnamon and set aside.

Preheat the oven to 340 degrees.

Upside Down Caramel Apple Cake 2

Spray the sides of a round cake/stoneware form (ONLY the sides). Spread and brush the caramel sauce at the bottom of the form.

In a mixing bowl, separate the egg whites from the yolks (keep the yolks aside). Add a pinch of salt and beat the egg whites at highest speed using a hand mixer. Once the egg whites have hardened, add the egg yokes and a little bit of sugar at the time, while still running the mixer. Use a mixing spatula and fold in the flour (sifted). Add the oil and stir gently to incorporate. Pour over the apples; even out the top by shaking the cake pan gently. Bake for 40-45 minutes until golden brown on top or until a toothpick inserted in center comes out clean. Remove from the oven and let it cool down for 10 minutes. Flip over a flat plate and let it cool down at room temperature or refrigerate before serving.

Upside-Down Caramel Apple Cake slide 1 Upside-Down Caramel Apple Cake slide 2

Andrada & Ana


NO Mayo Tunacado Salad Cups (Avocado Tuna Salad Cups)

Tunacado Salad CupsThis recipe is my husband’s creation and I’m so proud of him. He gave me the idea and I just ran with it :-). He absolutely loves tuna, and avocado has become one of his favorite things to eat.  We hope you will enjoy it. Andrada

2 (5 oz.) cans Wild Solid White Tuna drained and flaked

4 oz. cream cheese

1/2 red onion roughly chopped

1 Tbsp spicy brown mustard

1/2 tsp pink Himalayan salt

1/4 tsp ground black pepper

2 Tbsp fresh lemon juice

1 stalk celery chopped

2 avocados

Tunacado Salad Cups 2

Add the cream cheese to a food processor and pulse a couple of times. Add tuna, onion, mustard and pulse to chop and incorporate. Add salt, pepper, lemon juice, celery and continue to process on low speed until it becomes smooth and creamy. Adjust to your taste with salt and black pepper, if needed.

Tunacado Salad Cups 1

Cut each avocado in half; remove the pit, and scoop out from the middle (use it for salads or on sandwiches). Fill with tuna salad and serve immediately.

Tunacado Salad Cups Slide

Andrada & Ana

Roasted Red Pepper Salad

Roasted Red Pepper Salad 16 Italian sweet red peppers (red bell peppers will work, too)

1 Tbsp apple cider vinegar

1 Tbsp honey

½ cup warm water

Pinch of salt

Roasted Red Pepper Salad

Wash the peppers and pat dry. Place them on a hot grill. Grill on each side until blisters appear and peppers have softened (5-8 minutes depending on your grill). Remove and place in a glass dish. Sprinkle with salt and cover with clear plastic wrap. Cool down at room temperature. Peel the skin off. Move the “cleaned” peppers to a glass bowl; using your fingers, open each pepper at the far end and let the juice collect in the bowl (for a great flavor).

In a small bowl, mix the warm water, vinegar, salt, and honey. Stir well and pour over the peppers. Refrigerate for at least 30 minutes before serving.

Note – seeds can be removed. We just prefer the peppers whole :-).

Use as a side dish or salad. Add to your favorite sandwich or wrap. Make our hummus recipe Roasted Red Pepper Hummus.

Roasted Red Pepper Salad slide

Andrada & Ana

Pumpkin Pecan Chia Pudding

Pumpkin Pecan Chia PuddingYield: 1 serving

1/4 cup unsweetened pumpkin puree

1/2 cup coconut /almond milk

1/8 tsp pumpkin pie spice

1 -2 Tbsp pure maple syrup (if you like it sweeter use 2 Tbsp)

2 Tbsp chia seeds

2 Tbsp chopped pecans

1 half a pint mason jar with lid

Pumpkin Pecan Chia Pudding 1

At the bottom of the mason jar add the pumpkin puree. Pour over the milk and stir well. Add the pumpkin spice and maple syrup and stir well again. Add chia seeds and stir until well incorporated. Screw on the lid and refrigerate overnight. Top with chopped pecans before serving.

NO refined sugar, NO dairy

Pumpkin Pecan Chia Pudding slide

Andrada & Ana

NO Mayo Cold Vegetable Egg Salad

No Mayo Vegetable Egg Salad1/2 green bell pepper

1 parsnip peeled

35-40 baby carrots

2 medium white potatoes peeled and sliced thicker (boils faster)

1 cup sweet green peas (canned or frozen – if frozen keep in hot water for 15 minutes)

1/2 cup pickles chopped

2 hard boiled eggs peeled and chopped

1/2 cup sour cream

1/4 cup plain whole milk yogurt

1 Tbsp spicy brown mustard

Salt and ground black pepper to taste

No Mayo Vegetable Egg Salad 1

In a medium size pot, add the bell pepper, parsnip, baby carrots; cover with cold water. Bring to a boil and let it simmer until all vegetables are soft (15-20 minutes). Boil potatoes in a small saucepan until soft. Drain and let cool down. Chop all vegetables and add to a glass mixing bowl. Add eggs, pickles, salt and pepper. Stir a couple of times. Add mustard, sour cream and yogurt and mix well to incorporate. Adjust with salt and pepper, if needed. Refrigerate for at least 1 hour before serving. Serve it in a lettuce cup or between two slices of whole wheat bread.

No Mayo Cold Vegetable Egg Salad slide

Andrada & Ana