Things I learned today, part 4:
– 35 degree weather can, indeed, feel like a heat wave. And I’m not really sure how to feel about that. It’s awesome and borderline pathetic all at the same time.
– If you wear your brand new running shoes right after a snow storm, they will no longer look new. The filthy, black slush on the ground will make sure to take care of that.
– There is one good thing about running on roads covered in slush, ice and snow: it works your legs as if you were running on sand. So, in a way, it’s almost like running on the beach. Except, you’re wearing 10 layers of clothing. And the ocean is nowhere to be found. And if you fall, there’s a good chance you’ll break your neck. Ok, so it’s nothing like running on the beach. But it’s a hell of a workout! ( glass half full people, glass half full…)
– I came to realize, again, how much I detest this weather. Between the snow storms, below freezing temps and being stuck in the house for days, the feeling just keeps getting stronger. This polar vortex thing or whatever you wanna call it can kiss my grits
But on a warmer, happier note, this whole being-stuck-at-home-for-days thing means we get to spend (a lot of) time in the kitchen. And yummy little gems like this paleo style fruit crisp are created. Nothing fancy or complicated. But comforting and satisfying enough, that it almost makes you feel like you’re eating a slice of warm banana bread. Or at least that’s how we feel about it (again, trying to stay positive here!).
And I know we’ve been using the term “paleo” a lot lately, but these recipes just happen to be paleo friendly so, why not?
- 1 medium apple, diced
- 1 large bosc pear, diced
- 1 cup frozen blueberries
- 2 bananas, sliced
- 1 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp chia seeds
- 1/2 cup almond meal
- 1/2 cup shredded coconut
- 1 tbsp coconut oil plus some a little extra to grease the ramekins, at room temperature
- 1 tbsp grade B maple syrup (you can also use raw honey), you can use more to taste if you wish
- Coconut whipped cream (optional). For recipe, click here (omit sugar to make it Paleo friendly)
- Preheat oven to 375F. Grease 4-6 ramekins (depending on the size) with coconut oil and place them on a baking sheet
- Combine diced apples, pears, blueberries and bananas in a large bowl. Add lemon and orange juice and chia seeds. Toss well and set aside
- In a medium bowl, combine almond meal, shredded coconut, coconut oil and honey or maple syrup. Mix well using a fork or your fingers
- Spoon fruit on greased ramekins and top generously with almond meal mixture
- Cover loosely with tin foil and bake at 375F for 20 minutes. Uncover and continue baking for 12-15 minutes until golden brown
- Serve warm with a dollop of coconut whipped cream