Homemade Applesauce

It's one of the first things I learned to cook in a culinary class during my undergraduate studies. I was completely fascinated by the transformation of whole, fresh apples into a sweet bowl of mush. It was so simple and delicious, especially when eaten warm with a sprinkle of cinnamon. When my coworker recently told me that she made applesauce from scratch in the microwave, I knew I had to give it a go.

I typically hate how everything in the apartment absorbs food odors, but the sweet smell of cooking apples permeated the air and made me feel like snuggling under a warm blanket and watching a movie from my childhood. Yes, it's that good.

Peel, core and dice apples. Place in a shallow bowl with a little water and a bit of lemon juice. Cover the bowl and heat on high in the microwave until the apples fall apart easily with a bit of pressure from a fork.

Lettuce Talk Greek Yogurt

If you haven't heard of it, then we have a problem. This creamy, tangy yogurt is thicker than regular yogurt--so thick that even if you use low-fat or fat-free varieties, you really won't be missing out on much. It is a versatile ingredient that can be used in sweet or savory recipes. And it just so happens to be healthy.

I was recently planning to use Greek yogurt as a substitute for sour cream, but my grocery store was completely out of stock. No worries! I purchased a tub of regular ol' plain, non-fat yogurt and made my own Greek yogurt.

Pour the entire tub of yogurt into a fine-mesh strainer. If you don't have one, you could use a regular colander lined with paper towels or a cheese cloth. Balance the strainer on top of a bowl and let it sit for anywhere from one hour to one day.
Transfer the thick yogurt back into the tub and it's done! One of the best parts of this "recipe" is that the final product ends up being cheaper than if you had purchased Greek yogurt.