Baked Apple Spice Donuts

If there is one thing I am so thankful for this Thanksgiving, it is without a doubt always the chance to cook for other people. The simple moment of of yummy bliss that crosses their faces at the first taste of good food brings me so much happiness! I'm grateful I can share good eats, and of course healthy recipes. Traditionally holiday treats aren't so figure friendly. Next week I guarantee the gym will be polluted with people with post-Thanksgiving over-indulgence guilt. Don't let that be you darlin'!! (but please don't give up your workouts...)

If you don't have a donut baking pan, get one! It will change you life- I'm not kidding. Baked donuts are much more cake like and if you bake them right (follow directions) then I promise they will melt in your mouth. Forget greasy, queasy'fying deep fried balls of dough. These apple spice donuts are great to take with you to a family gathering as dessert or brunch. Either way, you might want to make a double batch because they won't last long!

Baked Apple Spice Donuts

• 1 1/4 cup whole wheat pastry flour
• 1/2 cup oat flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp each cinnamon, nutmeg & allspice
• 1/8 tsp ground cloves
• 1/2 cup stevia in the raw or 8 packs stevia
• 1 tsp quality vanilla extract
• 3 tbsp light extra virgin olive oil or coconut oil
• 1 cup unsweetened applesauce or homemade apple butter (recipe coming soon!)
• 1 large egg
• 1/2 cup milk of choice

Preheat oven to 350 degrees F. Spray a 6 cup donut tin and a 12 cup mini muffin pan with non-stick cooking spray.

In a large bowl sift together all of the dry ingredients.

In a seperate bowl beat together the liquid ingredients until smooth. Gently fold into the dry mixture, mixing only until incorporated. *Do NOT overmix!!!!*

Evenly divide the dough in the prepared pans- you will get 6 round donuts and 12 donut holes.

Bake for 10 to 12 minutes until lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and let rest in pan a few minutes before transfering to a wire rack to cool.

Optional spiced coating to roll in while hot:  1 tbsp cinnamon + 1/3 cup stevia in the raw

Serves 12
(1 large donut or 2 donut holes)
Per Serving: 105 calories, 4.5g fat, 15g carbs, 2.5g fiber, 2g protein

Lighter Broccoli Salad

It's Thanksgiving week here in Canada. I am gearing up for a week of menu planning, recipe sharing and preparations to prepare a feast you can leave the dinner table thankful you won'y have to worry about your skinny jeans fitting the next day. Even the worst recipes can be saved....just don't tell your grandmother!

Every year no matter who I am celebrating the holiday with, there are always more side dishes than  a single plate can handle. Don't feel quilty about going back for seconds with my harvest broccoli salad. Traditional broccoli salad we've had at Thanksgiving is laden with mayo, sugar, hefty doses of cheese and bacon. Although my recipe is lightened up so it doesn't weigh you down, I personally feel it is heavier in taste and satisfaction!

• 2 cups fresh broccoli flowerts
• 1 local, fresh apple, diced
• 1/3 cup dried cranberries or raisins
• 1/3 cup roughly chopped walnuts or pecans
• 3 slices cooked crispy turkey bacon, chopped (optional)
• 1/2 cup 2% Greek yogurt (such as Chobani or Fage)
• 2 tsp pure maple syrup
• 2 tbsp apple cider vinegar
• sea salt and pepper to taste

In a large bowl toss together the broccoli, apple, cranberries, walnuts and bacon.

In a seperate bowl mix together the yogurt, maple syrup, vinegar and salt and pepper until smooth.

Even toss the dressing into the broccoli mixture to coat. Serve right away or cover and store in the fridge.

Serves 8 (1/2 cup each)
Per Serving: 85 calories, 4g fat, 10g carbs, 2g fiber, 3.5g protein