I’m starting to get mentally prepared for my post-baby fitness and eating routine.
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.
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.
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…
…cue the blueberry crisp!
Light and Healthy Blueberry Crisp (Vegan, Gluten-Free)
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:
- 1/2 c . oats (I use Country Choice Organic Quick Oats)
- 3/4 t . cinnamon
- 1 T . flour (I use spelt)
- 1 T . natural granulated sugar
- 1/8 t . sea salt
- 2 T . coconut oil or butter , in a soft state
Instructions
- Preheat the oven to 350 degrees.
- Mix the berries with the flour and sugar until coated.
- Pour the mix into a small, lightly oiled baking dish (I use a 7 x 5 inch Pyrex dish).
- Mix together the ingredients for the topping in a small bowl, except for the oil.
- Add in the oil last, mashing it in with a spoon until the mixture looks 'pebbly'.
- Pour the topping atop the berries.
- Bake the crisp for 35 minutes until bubbly.
- Cool and serve with whipped cream or as desired.
Notes
Nutrition
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.
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?
Veronica Cohen says
I just made this, and it was delicious! I made them in individual ramekins because that is what I had at hand. Can I freeze the unbaked individual servings to bake at another time, or would that ruin the consistency? Thank you so much for for sharing this yummy recipe!
Cali says
Love this recipe. So easy to make! I use swerve granular sugar (0 cal) and almond flour.
Nanette LaJeunesse says
1 Tablespoon Flour and 1/2 cup of oats combined with 2 cups of blueberries does not make a crisp. This is a lame recipe. It’s just blueberries with a little mush on top. Will not make again, sorry I wasted my ingredients.
Andrea says
The crisp was sooo good! As soon as I saw your recipe I got up and made it. My only problem, I couldn’t stop eating it. I’m sure it’s not quite as healthy, low sugar/Cal if I eat the entire pan. 🙂
Lauren says
Thanks Andrea, I’m happy you liked it!
Mary says
This was delicious, we topped it with some coconut ice cream, so that made up for any lack of sweetness for the kids. Thanks Lauren!
Mike@TheIronYou says
I love the new blog design. Liz did – once again – an amazing job!
And I would never say no to a crisp, especially when there are blueberries involved!
Sharon says
I’m so into making some fruit based desserts soon too. Looking forward to those fresh summer berries! Speaking of fresh, love the new look! Nice and clean just like the recipes. 😉
Thalia @ butter and brioche says
Good thing I have all the ingredients on hand to make this blueberry crisp.. it looks like such a delicious dessert and perfect for a weeknight.
Liz says
Lauren,
I love, love LOVE the site’s new look! Fresh, clean, simple but so PRETTY. 🙂 And the new logo is supercute. 🙂
Lauren says
Thanks so much Liz! 🙂
nina says
Oh my this looks good!! I will definitely have to give it a try ;). Like you, I’ve been keeping up with my workouts during this pregnancy. I am a firm believer that keeping in shape and eating healthy during pregnancy helps during labor AND rebound quicker post pregnancy 🙂
Lauren says
Thanks Nina, I’m with you girl! I definitely notice a difference with it. 🙂
Sammi says
Yum! I can’t wait to try it 🙂 Blueberries will be in season soon up here in SD, so I will be stocking up and trying your delicious creation!
Lauren says
Thanks Sammi! I hope you like it if you try it!
Gabby @ the veggie nook says
This looks so delicious! I love the simplicity of it.
Thanks for the link to that men’s health workout- I definitely can’t wait to try it!
I find I really don’t like the gym, so what works for me is workouts I can do at home- running, yoga and lots of body weight training!
Rebecca @ Strength and Sunshine says
Super healthy! I love this recipe! I’ve never actually made a fruit crisp!