|These meal was super healthy, easy, and cleanse-friendly!|
For me, it wasn't about losing weight, but about trying something new. I'm looking forward to continuing to tone up and push myself during workouts - ESPECIALLY because there are four pies left to my personal baking challenge!
Coincidentally, the last day of the cleanse was the first night of MidPoint Music Festival. It was fantastic timing. How did I celebrate? Pie is definitely the right answer. Surprisingly, the Pear Ginger Crumble was relatively healthy - very little sugar and (relatively) small amounts of butter - AND it's gluten free!
|Larry and His Flask was the best performance I saw all weekend.|
The festival this year didn't have as many headliners, but we managed to find some really fun bands to jam out to. Great weather, fun friends, and the freedom to roam made for an incredible weekend experience.
Pear Ginger Crumble - adapted from this recipe
Takes about an hour to make
|it tasted better than it looked. Promise.|
- 2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced
- 2 tablespoons raw brown (demera) sugar, preferably organic
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped candied ginger (or 1/3 cup, if you like a kick)
- 1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean
- 2 teaspoons cornstarch or arrowroot
1 batch quinoa-oat crumble topping
Here's what you do with it:
- Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
- Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
- About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.
Here's how to make the topping:
Put this in the food processor and pulse until ground -
- 1 1/4 cups gluten-free rolled oats
- 1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
- 1/3 cup unrefined turbinado sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/8 to 1/4 teaspoon salt (to taste)