Cinnamon Apple Scramble Recipe

Typically, I’m pretty allergic to raw, unprocessed apples. I’m not sure what it is about raw apples that sets me off, but I get a nasty, constricting feeling in my throat, and all hell breaks loose. I’ve never been able to enjoy the bite into a crisp Granny Smith or Fuji without wanting to completely claw my throat out.

Despite that, I’m totally fine with non-raw apples. Dehydrated apple slices, apple sauce, apple juice, apple butter, anything that’s not just a regular raw apple. So while fooling around a bit in the kitchen, I came up with this nice little recipe that’s a sweet variation on your typical scrambled eggs. This recipe hits the trifecta: it’s Paleo friendly, Zone friendly, and Vegetarian (ovo) friendly as well. Nice. Let’s get started.

Ingredients:

• 1 organic apple
• 1 teaspoon virgin coconut oil (extra virgin olive oil [EVOO] works too, but coconut oil has a better flavor!)
• 6 medium cage-free egg whites (or 3 whole medium cage-free eggs, or 3/4 cup eggbeaters)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cinnamon
• 1/3 cup of filtered water

Directions:

1. Dice apple into 1/4″ to 1/2″ chunks. They don’t have to be perfect cubes, but try to get the chunks to about that size.
2. Place diced apple chunks into a bowl, and sprinkle 1/2 teaspoon of cinnamon over them. Set aside.
3. In a medium sized non-stick skillet, heat 1 teaspoon of virgin coconut oil over medium heat for approximately two minutes, or until the oil is starting to get hot. Try to get the oil evenly coated on the skillet as best as you can.
4. Add cinnamon apples to the skillet, and sautee the apples for three minutes, constantly turning the apples in the pan.
5. Add half the water to the apples, and let the apples continue to cook, continually turning the apples. The water will boil and reduce, and you’ll notice that the mixture will start to get a slightly syrupy consistency.
6. Add the remaining water, continuing to turn the apples. Let the water reduce again to a syrupy consistency, and should be almost completely evaporated.
7. Add the eggs to the skillet, evenly coating the apples. Push in the sides of the eggs towards the middle and try to get the apples and eggs to mix as evenly as possible.
8. Once the eggs have cooked evenly, transfer the mixture to a plate. Sprinkle 1/4 cinnamon over the scramble.

And that’s it! Tuck in.

While this isn’t really the prettiest of recipes, it tastes great, and is a recipe that I can make for Jen to enjoy. If you’re looking to make this a perfect 3 block meal, you can top the Apple Scramble with the fresh fruit of your choice, or 1/3 cup of organic unsweetened apple sauce (1 block of carbs).

Stay away from the maple syrup though. Heathens.

Zone Blocks:
Protein: 3
Carbs: 2
Fat: 3

As a final note, allow me to give you a little disclaimer. Not everything in your recipe has to be organic, free range, etc. You can substitute in regular ingredients instead, but I always feel that the higher quality your food sources, the better your recipes will taste. That being said, you should do some research into when you should buy organic, and when it’s just a rip-off at the organic market. A good rule of thumb is that if there’s not a skin to whatever fruit or vegetable you’re planning on consuming that you can discard, it’s probably a safe bet to say you should go organic. Organic apples? Yes. Organic grapes? Yes. Organic cantaloupe? No. Organic dish sponges? Get outta here with that.