Maple Cider Rosemary Chicken

This Maple Cider Rosemary Chicken is cozy, healthy, and full of fall flavor. With just a few simple ingredients, you’ll have a delicious dinner that’s ready in no time.

Ingredients:

Chicken breasts or thighs (about 1 ½ lbs)
3 tablespoons apple cider (unsweetened)
1 tablespoon pure maple syrup
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh rosemary, chopped (or ½ teaspoon dried)
1 garlic clove, minced (optional)
½ teaspoon sea salt
¼ teaspoon black pepper

Instructions:

Place chicken in a shallow dish or zip bag.

Whisk cider, maple syrup, olive oil, Dijon, rosemary, garlic, salt, and pepper until smooth.

Pour marinade over chicken and let sit at least 30 minutes (up to 3 hours for more flavor).

If grilling: Heat grill to medium. Cook 5–6 minutes per side until chicken is cooked through.

If baking: Preheat oven to 400°F. Bake chicken in a lined dish for 22–25 minutes until juices run clear.
Rest 5 minutes before serving.

✨ Pro Tip: Pair this with roasted butternut squash or Brussels sprouts — the maple-cider glaze ties everything together beautifully.

Whole Healthy Apple Pie

This apple pie has everything you love—warm cinnamon, tender apples, and a golden crust—but with a healthier spin. The filling is naturally sweetened, the crust uses olive oil for lightness, and it’s easier to make than most pies. Perfect for grounding into autumn.

Ingredients:

For the crust:
2 ½ cups almond flour
½ cup oat flour (or finely ground oats)
¼ cup coconut sugar
¼ teaspoon sea salt
⅓ cup olive oil (or melted coconut oil)
3–4 tablespoons ice water

For the filling:
6 medium apples (mix of tart and sweet, like Honeycrisp and Granny Smith), peeled, cored, and thinly sliced
2 tablespoons arrowroot starch (or cornstarch)
¼ cup pure maple syrup
1 tablespoon lemon juice
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract

Optional topping:
1 tablespoon maple syrup for brushing
Sprinkle of coconut sugar or oats

Instructions:

Preheat the oven to 375°F and lightly oil a 9-inch pie dish.

In a medium bowl, whisk together the almond flour, oat flour, coconut sugar, and salt. Stir in the olive oil and 3 tablespoons of ice water, mixing until the dough holds together. If it feels dry, add the last tablespoon of water.

Press two-thirds of the dough evenly into the bottom and sides of the pie dish. Save the remaining third for the topping (you can crumble it, or roll it out between parchment for a rustic top crust).

In a large bowl, toss the apple slices with arrowroot, maple syrup, lemon juice, cinnamon, nutmeg, ginger, and vanilla until well coated.

Transfer the filling into the crust, spreading it evenly. Add your topping—either crumble the reserved dough over the apples or lay rustic strips for a lattice.

Bake for 40–50 minutes, until the apples are tender and the crust is golden. If the top browns too quickly, cover loosely with foil.

Cool at least 30 minutes before slicing so the filling sets. Brush with a little maple syrup and sprinkle with coconut sugar or oats if desired.

✨ Pro Tip: Bake this a day ahead—the flavors deepen, and the pie slices more easily once cooled. It’s wonderful on its own, but a spoonful of coconut yogurt or dairy-free vanilla ice cream makes it extra cozy.