Fruity Crisp

This was a delicious dessert that hardly tasted healthy!

For this recipe, I used both pears and apples, because I had them. I think any fruit would be tasty though.

Here is what you'll need:

2 c. Almond meal
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or nutmeg)
1/2 c Coconut Oil (melted)
2 tbsp Organic Honey
1 tbsp Pure Vanilla Extract
4-5 apples, pears or whatever fruit you like, maybe add berries?

First, combine all dry ingredients in a bowl, that's the almond meal, cinnamon and spices. In a separate bowl, combine the honey, coconut oil and vanilla. Next, stir the wet ingredients into the dry. In an 8x8 greased pan, place the 1" apple slices into the dish, overlapping is okay. Sprinkle the crisp mixture over the top of the apples. Cover with tin foil and bake at 350 degrees for 45-50 minutes. Serve warm and try to make it last more than one night! It's difficult!

CSA Week 2: What the Kale?

So, Paul and I are getting the smaller sized box from the CSA, which is just enough for us. This week, there wasn't anything too out of the ordinary in our box, except for those persimmons. We cut one up last night and ate it just like an apple. They are sweet, but in a different kind of way. They were good though.

Anyways, we sure did get some more Kale this week. A lot of us have trouble getting all of our greens in (speaking from experience here) but Kale is a great form of leafy greens to eat, I'm just still trying to figure out how to eat them and make them taste good! So, here is my recipe:

Kale Chips:

1 medium to large bunch of Kale
Olive Oil (about 2 tbsp)
Salt & Pepper to taste

**optional** parmesan cheese, chili powder, garlic powder

Preheat your oven to 350 degrees. Start by tearing the kale into bite sized pieces, about 1.5" wide. Spray a cookie sheet with some Pam or cooking spray and arrange the Kale on the sheet nicely so that none of the leaves are overlapping, drizzle the Olive Oil on the Kale and sprinkle with salt, pepper, garlic powder or whatever other spices you choose. Bake for 10-15 minutes. My oven is a tad old, so they only take 10 minutes, and they will burn if they stay in the over any longer, so make sure to check them at 10 minutes just to be safe. To me, these Kale chips taste like pringles, mmmm!

***Also, if you are not able to eat the Kale chips in one sitting, place them in a container and just lay a paper towel over the top of the container. If you place them in a baggie or in an enclosed tupperware they may become soggy, mine have in the past. Hope you like them!

CSA Week 1- Spicy Sauteed Bok Choy

So, we started ordering fruits and vegetables from Tanaka Farms, a local organic farm out of Irvine at Crossfit South County and I am now going to commit to posting a recipe each week using something from the boxes that we receive. It's funny, because I told Paul last week, "I'm excited to get the veggies and fruits because I want to try new things, like Bok Choy" .... well ask and you shall receive! This week we got a HUGE head of Bok Choy in our box!

So, here is what I made of it...

What you'll need:

3/4 of the head of Bok Choy- it was about 6 leaves
1/4 c water
1/4 teasp Red pepper flakes
4 garlic cloves, finely chopped
1 teasp powdered (or fresh) ginger
1 tbsp Tamari (gluten free soy sauce, tastes the exact same to me)
1 tbsp Coconut oil
1 tbsp Sesame oil

Heat the two oils in the pan over medium. As you can see, I sliced the stems of the Bok Choy in 1/2" pieces, and the same with the leafy portions. Toss the stem pieces into the pan first and saute for about 5-8 minutes, or until the whiteness turns a light green. In a separate bowl, mix the water, tamari, garlic, ginger and red pepper flakes. Add the leafy greens to the saute pan and continue to saute to about 3 minutes. Remove all of the Bok Choy from the pan and set aside. Add the water/tamari/garlic/pepper/ginger mixture to the pan and heat up for about 3 minutes. Add the Bok Choy back in and toss to coat for about 2 minutes. Serve and Enjoy!