Light and Healthy Blueberry Crisp (Vegan, Nut-Free)

I’m starting to get mentally prepared for my post-baby fitness and eating routine.

Light and Healthy Blueberry Crisp (Vegan, Nut-Free)

I have tried to stay consistent with my workouts this time around, but this has been my most difficult pregnancy.

While I’m still getting in the gym, it has definitely tapered off a bit these last few months, so I’m currently thinking about how I’m going to get back in shape.

One of the main things that helped me after my second baby was running.

One to two miles a night was not only a great way to clear my mind, but it also helped me lean out quickly. I wish I had taken some before and after pictures, but alas, I hate pictures, so there are but a handful I won’t bore you with.

Light and Healthy Blueberry Crisp (Vegan, Nut-Free) 2

Another thing that aided my recovery was doing at-home circuits. This is especially helpful for me because my husband works 24-72 hours at a time, and we aren’t able to bring newborns into the gym daycare.

One of my favorite circuit workouts is this one from Men’s Health Magazine, which I cut in half to suit my personal skill.

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My absolute favorite workout is at the gym, however. I often read how people ‘get bored’ and need to ‘change up’ their routine to keep interested, but the gym never gets old for me! I truly love lifting weights and the results I see from doing so.

Another aim of mine once our little guy arrives is eating healthy, which I’m already doing pretty well with, but I’m hoping to ‘healthify’ my desserts even more for the time being in terms of sugar and fat…

Light and Healthy Blueberry Crisp (Vegan, Nut-Free) 5

…cue the blueberry crisp!

Light and Healthy Blueberry Crisp (Vegan, Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 small servings
Ingredients
  • FILLING:
  • 2 c. blueberries, defrosted if frozen (I use a 10 oz bag of frozen blueberries, which is perfect)
  • 1 T. flour (I like whole spelt)
  • 1 T. natural granulated sugar
  • TOPPING:
  • ½ c. oats (I use Country Choice Organic Quick Oats)
  • ¾ t. cinnamon
  • 1 T. flour (I use spelt)
  • 1 T. natural granulated sugar
  • ⅛ t. sea salt
  • 2 T. coconut oil or butter, in a soft state
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix the berries with the flour and sugar until coated.
  3. Pour the mix into a small, lightly oiled baking dish (I use a 7 x 5 inch Pyrex dish).
  4. Mix together the ingredients for the topping in a small bowl, except for the oil.
  5. Add in the oil last, mashing it in with a spoon until the mixture looks 'pebbly'.
  6. Pour the topping atop the berries.
  7. Bake the crisp for 35 minutes until bubbly.
  8. Cool and serve with whipped cream or as desired.
Notes
Nutrition facts are based on using spelt flour and coconut oil. WW points (new system): 5
Nutrition Information
Serving size: ¼ of recipe Calories: 175 Fat: 7.8 g Saturated fat: 6 g Unsaturated fat: 1.8 g Trans fat: 0 g Carbohydrates: 26.5 g Sugar: 13.3 g Sodium: 60 mg Fiber: 3.5 g Protein: 2.4 g Cholesterol: 0 mg

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It’s really amazing how your taste buds can get more and more desensitized to sugar. At one point in my life I ate absolutely ZERO sugar in the form of added sweeteners and foods like raisins would seem almost too sweet to me! Now, I’m at a more middle ground, but am aiming to up my tolerability to it even more by eating less of it.

While foods like gluten, meat, and grains have all been vilified to some extent, my personal feeling is that sugar is the main culprit for so many health issues.

Light and Healthy Blueberry Crisp (Vegan, Nut-Free) 4

For me, this dessert is just the right amount of sweet, especially when it’s paired with some stevia-sweetened whipped cream and a sprinkle of cinnamon. This was a total crowd-pleaser in our home, and I hope it will be for you too if you try it!

What keeps you in the best shape?

 

What I Ate Wednesday (5/20/15)

Breakfast

I have been craving oats lately, maybe because they’re helpful with lactation…? (which I’ll be needing soon!), so I’ve been playing with different ways of using them…

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These soaked oatmeal pancakes were a big hit at our house! My husband couldn’t believe how good they were, and the kids gobbled them up too. Made simply with oats, water, baking powder/soda, eggs, and honey, these were also really nutritious and filling!

Snack

Later this morning, I ate a delicious papaya…

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My favorite kind, taste-wise, is the Hawaiian papaya, which are typically kind of pricey, but worth it if you enjoy the fruit! I just slice mine down the center, scoop out the seeds, and eat it like I would a grapefruit.

Lunch/Snack

Lunch was a two-parter…

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I made a twice-baked potato, adding in some of my Lemon-Oregano Vinaigrette and raw white cheddar cheese and topping it with some non-fat plain yogurt and chopped scallions.

A bit later, I made a huge salad filled with a dark green salad mix, green leaf lettuce, red bell pepper, red cabbage, sliced fennel, radishes, cucumbers, grated carrot, raw pumpkin seeds, feta cheese, and raisins. I topped it with a creamy basil cucumber dressing that is literally making my salads crave-able!

Dinner

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This night, I made my Better Than Take-Out Fried Rice for dinner, topping it with a handful of toasted sesame seeds.

This makes a great, quick meal, especially when I have the rice already made!

Dessert

Not really in the mood for dessert, I made myself a cup of tea to end the night…

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I like mixing peppermint and ginger and then topping it with a few sprinkles of cinnamon for flavor and digestive properties.

What are you eating this week?

Carrot Cake Cookies (Paleo)

I made these rather spontaneously one Sunday after my husband announced that we were going to have company over.

Paleo Carrot Cake Cookies

Company = recipe test subjects! I always enjoy it when others can sample my food, especially those who are not used to such ‘health food’ fare.

A few minutes into the visit, my daughters both asked for a cookie, so I offered one to our friends’ little boy as well. He was not the most thrilled at the sight of it, so his mom set it aside for later.

Well, my girls went four rounds of ‘can I have another one?’, and being a bit caught up in the visit, I complied with each request, which eventually led to an empty cookie sheet! This, I believe, is the sign of a damn good cookie!

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Funnily enough, at one point they even managed to get our company’s test cookie, which made my giggle on one hand, but also disappointed me in that I never received an outside opinion about the taste.

The subsequent batches have big just as big a hit, which really made me feel these would make a great post.

Paleo Carrot Cake Cookies 2

I’ve really been enjoying working with coconut flour, as it is well-tolerated in our house by all, and it tastes great!

My kids often ask for these Yellow Cupcakes made with it, and I’ve recently been working on a coconut flour pancake recipe that has gone over well with them also, so I am sold on the hype of this popular ingredient!

Paleo Carrot Cake Cookies 4

In this recipe, the flour lends a soft mouth feel, which, when paired with the spices, carrots, and raisins, makes you feel as if you’re eating a little bite of healthy carrot cake in cookie form!

Carrot Cake Cookies (Paleo)
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 cookies
Ingredients
  • 6 T. coconut flour
  • ¼ t. sea salt
  • ¾ t. cinnamon
  • ⅛ t. ginger
  • ⅛ t. nutmeg
  • pinch cloves
  • 2 large eggs, room temperature
  • ¼ c. coconut oil, melted
  • ¼ c. honey or maple syrup
  • ½ t. vanilla
  • ¼ c. carrot, finely grated
  • 2 T. raisins
  • 2 T. walnuts, chopped (optional)
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl, mix the dry ingredients (flour, salt, spices).
  3. Lightly beat the eggs in a separate bowl and mix in the oil, sweetener, vanilla, carrot, raisins, and walnuts, if using.
  4. Mix in the dry ingredients with the egg mix until the batter thickens.
  5. Dollop the batter onto a parchment paper-lined baking sheet (I make nine cookies).
  6. Bake 19-22 minutes until the cookies are firm and the tops are golden.
  7. Cool and enjoy!
Notes
Nutrition facts are based on using honey and NO walnuts. WW points (new system): 4
Nutrition Information
Serving size: 1/9 of recipe Calories: 129 Fat: 8 g Saturated fat: 6.3 g Unsaturated fat: 1.7 g Trans fat: 0 g Carbohydrates: 13 g Sugar: 9.5 g Sodium: 79 mg Fiber: 2.3 g Protein: 2.5 g Cholesterol: 41 mg

Adapted from this recipe

Notes:

Room temperature eggs are important for this recipe, as cold eggs will cause the coconut oil to clump. To bring eggs to room temperature quickly, submerge them in warm water for about five minutes prior to use.

Paleo Carrot Cake Cookies 3

Have you ever used coconut flour?

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