Jeannette BessingerJeannette Bessinger, Board Certified Holistic Health Counselor and owner of Balance for Life LLC, is a co-author of the upcoming book Whole Life Nutrition A Simple Approach to Nourishing America's Busy Families, and the meal and recipe designer for the Dr. Jonny Bowden’s The Healthiest Meals on Earth 50 Recipes and Why You Should Eat These Foods (release: spring of ’08). A motivational speaker and health/nutrition educator, Jeannette regularly gives talks and classes to businesses, corporations, non–profits, wellness centers, hospitals, colleges and faith–based organizations with an interest in wellness and disease prevention. Jeannette has provided services in health education and prevention for individuals and groups in a wide variety of venues for fifteen years. Her professional specialty is the development and facilitation of unique, effective lifestyle change programs targeting complex health and wellness issues such as obesity, chronic stress, family balance and disease prevention. Creator of the Whole Life Nutrition™ approach to health improvement, she currently runs these successful lifestyle change programs in both hospital and holistic settings. Jeannette acts as a lifestyle health consultant to several public and private groups and coalitions working to improve the health of schools and cities. She was a lead investigator and strategist on a citywide assessment and intervention plan for obesity funded by the RI Department of Health. She also designed and facilitated an obesity prevention program for Head Start with a grant from the American Association of Pediatrics. A graduate among the first class of women at Columbia College, Columbia University, Jeannette has pursued an extensive, multi–modal education in teaching, health and wellness. As a very busy wife and mother of two children, she understands first hand how challenging it can be to maintain a healthy balanced lifestyle as a working parent. With a personal history of autoimmune disease and diabetes, she knows how vital it is to put your health first on your priority list. Much of the depth and practical nature of Jeannette's material arises directly from her own efforts to meet the challenges of balancing health, family and a lively career.
Jennet Bessinger: Hi I am Jennet from Balance for Life and were making Healthy breakfasts. Right now were making an Apple Cheese Pan bake. Its a very easy dish, its very nourishing and delicious, first thing in a morning. What you see over here on the side is a one apple thats already been prepared, I will show you how in just a moment and its simmering and softening while we work. So take an apple, if you happen to have a wonderful corer, this is been in my family for about forty years.
Its a peeler, its not a peeler its a corer, slicer all in one. Put it in the center, give it a good push and there you go. Take your segments out and this is a fairly large apple, its fairly good size, so I would probably cut this in three, so take each piece cut in three and then you put it in to a skillet. You can use a non stick I am using a cast iron today. With about a quarter cup of water, bring it up to a simmer and then put it on low so that it can soften. If you have a lid and you would like to cover it, it will speed that process a little bit.
Once the apples have started to tenderize, you going to grate about two ounces of cheese, an ounce of cheese is about the size of your thumb. So about two thumbs worth. I like to use cheddar because it gives it a short bite but you can use any kind you want. You sprinkle the cheese over the top of the apples and this works best when most of your water has evaporated and the cheese is at very last stage.
So these have been cooking for about five minutes may be a little less than that so you see the cheese starting to melt right away, then you take some sliced almonds and you can use other nuts if you would prefer about two table spoons and just give them a good sprinkle over the top. This is giving you good serving of nuts which is very healthy and adding some fibre and the cheese is giving you a little bit fat and some protein. So this is actually a very nicely balanced meal nutritionally, its similar to a slice of apple pie with a piece of cheese on top like for a dessert, but an all full lot healthier.
So when its starting to look soft and baked and the almonds are just settling in, just give it a scoop and serve it right up, makes it delicious and unusual breakfast. So thats our apple cheese still top bake. This would be a good breakfast for an adult or two to three children depending on their ages. Next were going to be making a Blue Berry Puff Pan Cake in the same cast iron pan.