Apple Picking + Melick's Town Farm: Oldwick, New Jersey

I was having some serious cabin fever, so Andrew and I drove out to Oldwick, NJ and did some apple picking, cider drinking and farmers market shopping!

Oldwick, NJ is about an hour from where we live in Jersey City, NJ. We drove out there and first stop was definitely lunch. We went to The Tewksbury Inn upon a recommendation from Andrew's sister. The food was super accommodating to my gluten free requirements. We sat outside with some heaters and hard ciders. FYI they normally have gluten free bread but they had run out. I ended up getting the Butternut and Feta Salad with mixed greens, toasted squash seeds, cranberries, julienne apples and maple cider vinaigrette! It was phenomenal. I linked below the website for the Inn as well as a restaurant review with the history of the Tewksbury Inn, which dates all the way back to 1788!

www.thetewksburyinn.com

https://njmonthly.com/articles/restaurant-reviews/tewksbury-inn/

After lunch we went over to Mellick's farm for some apple picking and a farmers market. It was pretty warm for what time of year it was. They had the apples all labeled with what kind they were, and we did have to make a reservation before going so it was not crowded at all...which I loved. We each picked about a dozen apples. We had plans to make an apple crisp but Andrew actually knew how to make apple sauce...and I did not, so he taught me! It was actually super simple.

Fun Fact: Applesauce can be used as substitute in baking if you do not want to use eggs or want to make the recipe vegan.

Use 1/4 cup of apple sauce in place of 1 egg.

Also, applesauce can be used in place of oil as well to cut down on saturated fat!

Use a 1:1 ratio for subbing apple sauce for oil.

QUICK APPLE SAUCE:

1. Peel the apples. However many you have is fine!

2. Dice into 1” cubes and add to a medium size pot. Add a little bit of water or apple juice to make it a little thinner. The water will cook down. Be sure to add lots of cinnamon for that traditional apple sauce flavor!

3. Cook down on medium to low heat until the apples are soft and mashed. Once they are soft you can mash the apples remaining pieces, liquid and cinnamon together for a finer texture!

4. Enjoy!

https://www.melickstownfarm.com/

Harvest Brown Rice Stuffing

Seriously looking forward to the side dishes this week. Thanksgiving is hands down my favorite holiday. This HARVEST BROWN RICE “STUFFING” is the perfect fall side dish with a dash of healthiness!

Gluten free

Dairy free

Vegetarian

Vegan

Fast Metabolism diet

Phase 1 + 3

Ingredients

• 1 1/2 cups brown rice

• 1 large sweet potato cut into 1” cubes

• 1 Apple cut into 1” cubes

• 1/2 cup brussel sprouts in half

• 1/4 cup diced red onion

• 1/3 cup fresh cranberries

• 1/2 cup diced celery

• Salt

• Pepper

• Thyme

• Poultry seasoning

• Vegan butter (optional)

Directions

1. Preheat oven to 375

2. On a lined baking sheet add the diced celery, red onion, cranberries, apple, sweet potato, and brussel sprouts.

3. Spray with light cooking spray.

4. Season with salt, pepper, thyme, and poultry seasoning.

5. Bake for 25/35 minutes until veggies are fully cooked and soft.

6. Make brown rice.

7. In a large bowl combine brown rice, mixed veggies and mix together. Option to top with a slab of vegan butter. Serve!

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Gluten Free, Vegan Stuffing

Raise your hand if stuffing is your favorite Thanksgiving side dish.

Thanksgiving is really hard if you have allergies or dietary restrictions or if you follow a really strict way of eating. I feel you guys, and I’m here for you! You don’t have to miss out on stuffing this year!

This GLUTEN FREE THANKSGIVING STUFFING is one of my favorite recipes to share! Thanksgiving is my absolute favorite holiday because of course of all the food! This stuffing is so easy to make and easily pleases EVERYONE at the table no matter what their dietary needs are.

Gluten Free

Dairy Free

Vegan

Vegetarian

Fast Metabolism diet friendly!

Substitute FMD approved bread

Ingredients

• 6 slices @canyonglutenfree heritage bread (This bread is also REALLY big and is perfect for thanksgiving leftover sammies!)

• 6 celery stalks

• 1 cup fresh cranberries

• 2 large sweet potato’s

• 2-3 cups broth (chicken, veggie, etc)

• 3 cups brussel sprouts

• 1-2 shallot

• 2 tbsp Olive oil

• 3 Tbsp Poultry seasoning

• 4 tsp Garlic

• 2 tsp Salt

• 2 tsp Pepper

• 2 tsp Thyme

• Vegan butter (optional)

Directions

1. Preheat oven to 350.

2. Leave the slices of bread out over night to stale. This will allow it to soak up the most moisture when making the stuffing!

3. Dice the celery, sweet potato and shallots. Cut the brussel sprouts in half and add them all to a frying pan with olive oil.

4. Sauté the veggies until they begin to turn slightly soft. Do not cook all the way.

5. In a separate bowl combine spices and broth.

6. Add the sautéed veggies and diced slices of bread to a baking dish.

7. Pour the spices and broth over top. If you prefer to add some vegan butter you can add it here!

8. Bake for 40-50 minutes.

#healthyeating #goodeats #realfood #whoefoods #fuelyourbody #eatwellbewell #eatrealfood #goodmoodfood #mindbodygram #thefeedfeed #spoonfeed #cleanfoodshare #eathealthy #thenewhealthy #foodisfuel #feedfeed #eatingwell #cookinglight #mealprep #onthetable #healthyfood #damnthatdelish #simplerecipes #thanksgivingrecipes #stuffing #fastmetabolismdiet #FMD