[12-Oct-2025 13:31:15 UTC] PHP Fatal error: Uncaught Error: Call to undefined function mk_cs_typography() in /home/wwwthehumantrain/public_html/wp-content/themes/jupiter/framework/admin/customizer/dynamic-styles/shop/checkout-cart/section-back-button-style.php:14 Stack trace: #0 {main} thrown in /home/wwwthehumantrain/public_html/wp-content/themes/jupiter/framework/admin/customizer/dynamic-styles/shop/checkout-cart/section-back-button-style.php on line 14 [12-Oct-2025 13:31:15 UTC] PHP Fatal error: Uncaught Error: Call to undefined function mk_cs_typography() in /home/wwwthehumantrain/public_html/wp-content/themes/jupiter/framework/admin/customizer/dynamic-styles/shop/checkout-cart/section-back-button-style.php:14 Stack trace: #0 {main} thrown in /home/wwwthehumantrain/public_html/wp-content/themes/jupiter/framework/admin/customizer/dynamic-styles/shop/checkout-cart/section-back-button-style.php on line 14 [12-Oct-2025 13:31:23 UTC] PHP Fatal error: Uncaught Error: Call to undefined 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Apple picking not only makes for a great family time, but a great workout too!

But once the fun day is over, what do you do with all those apples!?Here are some fantastic, original apples recipes that you may have never thought of:

French Onion and Apple Soup

Ingredients

3 tablespoons unsalted butter

15 cups sliced yellow onion (about 4 pounds)

3/4 teaspoon black pepper

1 Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips

3 thyme sprigs

2 bay leaves

1/2 cup Madeira wine or dry sherry

6 cups lower-sodium beef broth

1/2 cup apple cider

1 tablespoon sherry vinegar

10 (1/2-ounce) slices sourdough bread, cut into 1-inch cubes

2 cups (8 ounces) grated Gruyre or Swiss cheese

Thyme leaves (optional)

Preparation

1. Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Continue cooking 50 minutes or until deep golden brown, stirring occasionally. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.

2. Preheat broiler.

3. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.

4. Preheat oven to 500.

5. Ladle 1 cup soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 tablespoons cheese. Place bowls on jelly-roll pan. Bake at 500 for 8 minutes or until cheese melts. Garnish with thyme leaves, if desired.

Apple and Rosemary Pork Roulade

Ingredients

1 teaspoon olive oil

3/4 cup pre-chopped onion

3/4 cup chopped Fuji apple

2 teaspoons minced fresh garlic

1 tablespoon cider vinegar

1 teaspoon chopped fresh rosemary

1 (1-pound) pork tenderloin, trimmed

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

Cooking spray

1/3 cup no-salt-added chicken stock (such as Swanson)

3 tablespoons unfiltered apple cider

1 teaspoon Dijon mustard

Preparation

1. Preheat oven to 425.

2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add onion, apple, and garlic; saut 5 minutes or until tender. Add vinegar and rosemary; cook 1 minute. Place apple mixture in a small bowl. Wipe pan clean.

3. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, cutting to, but not through, other side; open so pork is flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle evenly with 3/8 teaspoon salt and pepper. Spread apple mixture on pork. Roll up, jelly-roll fashion.

4. Return pan to medium-high heat. Coat pan with cooking spray. Add pork, seam side down; cook 4 minutes or until browned, carefully turning occasionally. Place pan in oven. Bake at 425 for 15 minutes or until a thermometer inserted in the center registers 145. Remove pork from pan; let stand 5 minutes before slicing.

5. Return pan to medium-high heat; add stock, cider, mustard, and remaining 1/8 teaspoon salt, stirring with a whisk. Bring to a boil; cook 2 minutes. Serve over pork.

Potato-Apple Latkes

Ingredients

6 cups shredded peeled Yukon gold potatoes (about 2 pounds)

2 cups shredded Gala or Honeycrisp apples (about 2 medium)

1 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper

2.25 ounces all-purpose flour (about 1/2 cup)

6 tablespoons canola oil, divided

1 teaspoon turbinado or granulated sugar

Preparation

1. Combine potatoes, apples, and 1 teaspoon salt in a colander. Let stand 20 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 1/2 teaspoon salt, and pepper in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to potato mixture; toss well to combine.

2. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.

Squash-Apple Turnovers

served as a side dish or appetizer

Ingredients

2 teaspoons olive oil

1/2 cup minced onion

2 cups (1/4-inch) diced peeled butternut squash

1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) crumbled goat cheese

2 teaspoons chopped fresh thyme

1 (11.3-ounce) can refrigerated dinner roll dough

1 tablespoon honey mustard

2 teaspoons water

2 tablespoons 1% low-fat milk

Cooking spray

Preparation

1. Preheat oven to 375.

2. Heat olive oil in a large skillet over medium-high heat. Add onion; saut for 3 minutes. Add squash; saut for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.

3. Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface. Combine mustard and 2 teaspoons water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 tablespoons squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 19 minutes or until golden brown. Serve warm.

Savory Baked Apples

Ingredients

2/3 cup fat-free, lower-sodium chicken broth

1/3 cup uncooked brown rice

1/3 cup dried cranberries

1/3 cup apple cider

4 large Rome apples, cored

1 1/2 tablespoons butter, melted and divided

1 (4-ounce) link sweet Italian sausage, casings removed

3/4 cup finely chopped yellow onion

1/3 cup finely chopped carrot

1/4 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

3 garlic cloves, minced

1/4 cup chopped walnuts, toasted

3 tablespoons minced green onions

3/4 teaspoon kosher salt

1/2 teaspoon dried rubbed sage

1/2 cup shredded Swiss cheese

Preparation

1. Preheat oven to 350.

2. Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 50 minutes. Remove from heat. Let stand 10 minutes.

3. Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes. Add mixture to rice.

4. Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter. Place apples on a baking sheet, and bake at 350 for 25 minutes or until just tender.

5. Preheat broiler to high.

6. Heat a large skillet over medium-high heat. Add sausage, and saut 5 minutes, stirring to crumble. Remove from pan; drain. Wipe skillet, and melt remaining butter in pan. Add chopped apple, yellow onion, and next 3 ingredients (through pepper); saut 4 minutes. Add garlic; saut for 1 minute, stirring constantly. Add sausage, onion mixture, walnuts, and next 3 ingredients (through sage) to rice; toss. Divide rice mixture evenly among apples; top with cheese. Broil for 5 minutes or until golden.

 

Recipes by: CookingLight.com

 

 

 

 

]]> https://www.thehumantrainer.com/autumn-apple-recipes/feed/ 0 5 Make-Ahead Family Recipes https://www.thehumantrainer.com/5-make-ahead-family-recipes/ https://www.thehumantrainer.com/5-make-ahead-family-recipes/#respond Sun, 06 Sep 2015 01:50:19 +0000 http://thehumantrainer.com/5-make-ahead-family-recipes/

Oven-Baked Fish Sticks

fish-sticks-coleslaw-ictcrop gal

 

 

Coat the fish in seasoned bread crumbs, then freeze. To cook, bake until crisp and opaque throughout, about 20 minutes. 

 

Serves: 8

Hands-On Time: 40 min

Total Time: 55 min

 

INGREDIENTS

3 cups panko bread crumbs

1/3 cup olive oil

1 tablespoon seafood seasoning (such as Old Bay)

kosher salt

3 large eggs

2 1/2 pounds skinless tilapia fillets, cut into 1-inch strips

coleslaw and ketchup, for serving

 

DIRECTIONS

Heat oven to 450° F. On a large rimmed baking sheet, toss the bread crumbs with the oil, seafood seasoning, and ½ teaspoon salt.

Toast in oven,tossing once, until golden brown, 5 to 7 minutes. Transfer to a shallow bowl and wipe out the baking sheet.

In a second shallow bowl, beat the eggs with 1 tablespoon water.

Working with a few pieces at a time, dip the fish in the beaten eggs (shaking off any excess), then coat with the bread crumbs (pressing gently to help them adhere).

Place in a single layer on 2 large parchment-lined large baking sheets.

 

Bake the fish sticks until crisp and opaque throughout, 12 to 15 minutes. Serve with the coleslaw and ketchup.

 

The uncooked fish sticks can be frozen for up to 3 months. First freeze them on the baking sheets until firm, then transfer to freezer bags.

To cook, bake from frozen on parchment-lined baking sheets until crisp and opaque throughout, 18 to 20 minutes.

 

Toasty Mac and Cheese

toasty-mac-cheese-ictcrop gal

 

Eat this cheesy, creamy meal right away, or freeze unbaked for up to 3 months. 

 

Serves: 8

Hands-On Time: 45 min

Total Time: 1 hr

 

INGREDIENTS

 

6 tablespoons unsalted butter, plus more for the baking dishes

1 pound cavatappi, penne, or another short pasta

1/4 cup all-purpose flour

5 cups whole milk

kosher salt and black pepper

1 pound Cheddar, grated (about 4 cups)

1 cup grated Parmesan (about 4 ounces)

1 cup crushed buttery crackers (about 16 crackers)

2 tablespoons chopped fresh flat-leaf parsley

buttered green beans, for serving

 

DIRECTIONS

Heat oven to 350° F. Butter eight 6-ounce baking dishes or two 8-inch square baking dishes. Cook the pasta for 2 minutes less

than the package directions suggest; drain and return it to the pot.

Melt the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let darken).

Gradually whisk in the milk; add 1¼ teaspoons salt and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally,

until the sauce thickens slightly, 10 to 15 minutes. Remove from heat and gradually whisk in the Cheddar and Parmesan.

Add the sauce to the pasta and toss to combine. (The mixture will seem wet.) Dividing evenly, transfer the mixture to the

prepared baking dishes and sprinkle with the crackers and parsley.

Bake until golden, 15 to 20 minutes. Serve with the green beans.

 

This dish can be frozen, unbaked and covered in plastic wrap, then foil, for up to 3 months. To bake, let thaw overnight in the refrigerator.

Remove the plastic wrap, re-cover with foil, and bake at 350° F until heated through, 20 to 25 minutes for 6-ounce baking dishes

or 50 to 55 minutes for an 8-inch square baking dish. Uncover and bake until golden, 5 to 10 minutes more.

 

Chicken With Tomatoes and Thyme

chicken-thyme-2 gal

 

 

Prep each portion in individual bags and freeze, then roast in a baking dish when you’re ready to eat.

 

Serves: 4

Hands-On Time: 10 min

Total Time: 1 hr

 

INGREDIENTS

 

1 lemon

1 28-ounce can diced tomatoes

8 sprigs thyme

1 tablespoon capers

4 small chicken thighs

4 small chicken drumsticks

kosher salt and pepper

2 tablespoons olive oil

4 1-quart resealable plastic freezer bags

 

DIRECTIONS

Freeze It: Slice the lemon into rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers.

Divide them among the 4 plastic freezer bags.

Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add 1 leg and 1 thigh to each bag. Freeze, for up to 3 months, until ready to cook.

Cook It: Heat oven to 400° F. Remove the bags of chicken and tomatoes from the freezer (you’ll need 1 bag of chicken and tomatoes for each serving).   Empty the contents of each bag into a baking dish. Drizzle with the oil, using 1 1/2 teaspoons for each serving. (For 4 servings, use 2 tablespoons oil.)

Roast until the chicken is golden brown and cooked through, about 50 minutes.

 

Sausage, Cauliflower, and Kale Potpie

sausage-kale-potpie gal

Delicious and easy, the casserole may be assembled (except for the puff pastry) and refrigerated up to 1 day in advance.

 

Serves: 8

Hands-On Time: 25 min

Total Time: 1 hr

 

INGREDIENTS

 

1 tablespoon olive oil

1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch 

   pieces

2 medium onions, chopped

1 tablespoon chopped fresh rosemary

kosher salt and black pepper

1/3 cup all-purpose flour

3 cups low-sodium chicken broth

1 bunch kale, torn into bite-size pieces (about 10 cups)

2 tablespoons white wine vinegar

1 small head cauliflower (about 2 pounds), cut into florets

2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

 

DIRECTIONS

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally,

until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.

Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook,

stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes.

Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.

Add the kale mixture and cauliflower to the sausage and toss to combine.

Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.

Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

 

Pasta With Kale and Walnut Pesto

pasta-kale-walnut gal

 

Prepare the unusual pesto—made with walnuts, kale, pecorino, garlic, and olive oil—and refrigerate or freeze. Combine with pasta for a quick meal when you’re too busy to cook.

 

Serves: 4

Hands-On Time: 20 min

Total Time: 30 min

 

INGREDIENTS

 

1/3 cup plus 2 tablespoons walnuts

1 bunch kale, thick stems discarded and leaves torn (about 12 cups)

1 cup grated pecorino (2 ounces), plus more for serving

1 small clove garlic

kosher salt and black pepper

1/2 cup olive oil

3/4 pound fusilli, penne, or some other short pasta

 

DIRECTIONS

Heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

Chop 2 tablespoons of the walnuts and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds.

Transfer the kale to a colander (reserve the cooking water);

squeeze dry when cool enough to handle.

In a food processor, combine the kale, pecorino, garlic, the remaining ⅓ cup of unchopped walnuts, ½ teaspoon salt, and ¼ teaspoon pepper.

Process until finely chopped. With the machine running, add the oil through the feed tube in a steady stream.

Bring the reserved cooking water to a boil and cook the pasta according to the package directions.

Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup

of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry).

 

Serve the pasta sprinkled with the pecorino and chopped walnuts.

 

For more great recipes like these visit RealSimple.com

 

 

Recipes by RealSimple.com

]]> https://www.thehumantrainer.com/5-make-ahead-family-recipes/feed/ 0 Stay in Shape AND have your Summertime Treat! – SUMMER PROTEIN SHAKE RECIPES! https://www.thehumantrainer.com/summer-protein-shake-recipes/ https://www.thehumantrainer.com/summer-protein-shake-recipes/#respond Tue, 23 Aug 2011 20:22:50 +0000 http://thehumantrainer.com/summer-protein-shake-recipes/

It’s always a little harder to stay away from yummy frozen treats on a gorgeous, hot summer day; here’s a few recipes that will keep you on track with your fitness and health, but give you a fun summer spin on your boring ol’ protein shake.

All you’ll need is a blender, and your favorite protein powder. Adjust the amount of protein powder needed to suit your nutritional and workout needs. I suggest crushing up some ice in the blender first to really make it thick, cold and creamy, enjoy!

 

CREAMSICLE:

  • 2 scoops of Vanilla protein powder
  • ½ cup orange juice
  • 
½ cup cantaloupe
  • Crushed ice

PINA COLADA:

  • 
2 scoops of Vanilla protein powder
  • ½ cup pineapple
  • 
¼ cup shredded coconut (unsweetened)
  • Crushed ice

COCONUT SHAKE:

  • 1/2 cup coconut milk
  • 1/3 cup berries of any kind
  • 1 scoop (5g) of Vanilla protein powder
  • 2 Tablespoons flax seed
  • 1/2 to 1 cup of water (you can use less if you want your shake to be really thick
  • Pinch of Splenda or another low-calorie sweetener to taste

STRAWBERRY ORANGE SHAKE:

  • 1 cup of orange juice
  • 2 drops of vanilla extract
  • 1 scoop of Vanilla protein powder
  • 1 handful of strawberries
  • 1/2 a banana

WATERMELON PROTEIN COOLER:

  • 1 cup seedless watermelon
  • Ice – 10 or more cubes
  • ½ cup of water or almond milk or skim milk
  • 1 scoop Vanilla protein powder
  • Pinch of a low-calorie sweetener to taste
 
 
Sources: www.bodysystems.ca, www.pimpmyproteinshake.blogspot.com

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