Fiber Filled Fruit Crisp


There are so many different varieties of crisps in the world with everybody’s personal opinion that their aunt, lunch lady, grandpa, or cousin makes the best one. Who makes the best one in my life? Can I be narcissistic, for one of the only times in my life, and say…me? In my book, a good fruit crisp should be crunchy, sweet, and swimming with swirls of cinnamon.

I like to attempt to load all the food I make with healthy items that don’t compromise the taste of the dish but give you that little extra hug of nutrition! For this dish, I use two different types of fiber filled fruit, whole flax seeds, chopped pecans and of course I round it up with oats. Limited amounts of sugar do cut back sweetness but with the warmth of the cinnamon and crunchy topping, you don’t even notice!

Without any further delay, I present to you…

Fiber Filled Fruit Crisp

Large bowl #1 (fruit mixture)

2 firm Asian pears (can use another firm green pear if you cannot find asian pears), some of the skin removed chopped into thumb nail sized chunk pieces

3 firm Granny smith apples, some of the skin removed chopped into thumb nail sized chunk pieces

1 spoonful of lemon juice

1 spoonful of water

1 spoonful of maple syrup

1/4 cup white sugar

1/4 cup brown sugar

1/2 tablespoon cinnamon (add more, if you wish!)

Pinch of salt

Mix all of these and set to the side aside while you prepare the topping.

 

Large bowl #2 (crumble topping)

1 cup oats

1/2 cup brown sugar

1/2 cup flour

1/2 tablespoon cinnamon

3 tablespoons of flax seeds

1/4 cup finely chopped pecans

Pinch of salt

1/2 cup butter or margarine spread, cold but softened a bit

Mix all of these together, minus the butter, until everything is incorporated. Cut and mix in your butter to make into the consistency of sand.

Spray a 9×13 baking dish with non-stick then add your apple-pear mixture, topping it with the crumble mixture. Bake at 375 for 40-45 minutes (keep your eye on it!).

Once the crisp is done cooking, let cool for about 15 minutes before digging in. You can serve it warm or wait until the next day to have it cold. Everybody has their personal preference.

Fun fact: Your home will begin to smells like cinnamon and apples 20 minutes into the baking process. If you really want to make your friends and family smile (other then the fact they get to see you) have this cooking when they come over! xx

crisp

All new B.B.Q. (Buffalo Bulgur Quinoa)

This meal (snack…salad?) was born from my recent buffalo wing craving. I am not much a wings enthusiast but when this craving kicks in there is no running from it. Frantically looking through my cupboards and refrigerator the B.B.Q. was born.

It is so simple and I cannot believe it took desperation for me to come up with it. Plus, it a great way to sneak fiber into my diet.

B.B.Q. Recipe 

Throw it in a bowl: 

2 cups quinoa and bulgur mix*, cooled

2 tablespoons thinly sliced carrots

3 tablespoons thinly sliced green onions, mix of top and bottom (reserve 1 tablespoon for serving) 

1/4 cup leftover rotisserie chicken 

*If you are unable to find the mix you can use your favorite quinoa 

Sauce is boss: 

1/2 cup buffalo sauce

1/2 tablespoon melted butter, cooled 

4 tablespoons light ranch

Pinch of salt and pepper 

Pinch of garlic powder 

Once the sauce is mixed toss it in with the quinoa mix and let chill for an hour. Before serving top with remaining green onions. 

It is a great alternative to your typical empty calorie filled buffalo chicken dip or buffalo chicken pastas. Bring the B.B.Q. to a party or keep it for yourself; but most importably just enjoy.

BUFFALO CHICKEN