I love everything about Fall from the crisp leaves and apples to the fresh air and college football. Ok, ok, truth be told, I d
on’t really love football but everyone in the state of Nebraska seems to be a little obsessed with the sport.
In fact, I think it’s mandatory when you move to this state they issue you a Nebraska Cornhusker sweatshirt or a personalized license plate that reads some clever version of HSKRZ.
I’m thinking of starting a committee where we change that unwritten rule. Instead, I think we should just assume everyone in the state loves Nebraska football and only those that don’t should tell us on their personalized plates. That might spice things up a bit.
Speaking of football and spice, I thought I’d spice up some apples tonight and attempt to channel the spirit of Nebraska football and make…
Big Red Baked Apples
- 1 apple, cored – (NuVal score 96)
- 1 T Splenda for Baking
- 1 T vanilla protein powder
- 1 t cinnamon
- 2 T water
- 1 T pecans, chopped – (NuVal score 100)
- 1 t Earth Balance Butter
Preheat oven to 400 degrees. Mix together Splenda, protein powder, cinnamon, water, and pecans. Spoon mixture into the center of the cored apple and top with butter. Place the stuffed apple into a shallow dish filled with about 3/4 cup water. Bake for 40-45 minutes.
Serve with ice cream, or, if you’d rather have a tight end, go with Greek yogurt instead.
