Top Healthy Recipe Pins from 2015

First of all — HAPPY NEW YEAR! Before I move forward into 2016 with all the healthy recipe ideas that are bouncing around in my head, I wanted to share my most loved recipe pins from the last 12 months. If we’re not already following each other on Pinterest, let’s connect today!  So, here you go — a collection of pins that are my most popular. Top Healthy Recipe Pins from

Sweet Potato Cauliflower Mash – This simple-to-make sweet potato dish is paired up with cauliflower for a creamy, dreamy side dish for Thanksgiving or any other time of the year. This side dish recipe has been pinged on Good Housekeeping, Canadian Running Magazine, Glamour and a zillion food, health and wellness blogs.

(Slow Cooker) Salted Chocolate Caramel Crunch –  Crunchy cereal, pretzels and an assortment of nuts get a sweet upgrade with a coating of caramel and chocolate. The secret surprise is that this easy snack mix recipe is made in the slow cooker!

Black Bean, Zucchini and Corn Tacos – This summer-inspired vegetarian meal is quick and easy dinner solution for the patio – when the season passes, just swap out the zucchini for a winter squash like butternut!

Balsamic Slow Roasted Tomatoes – Scrumptious beyond imagination, this easy veggie recipe turns what I consider to be a typically bland tomato (if purchased from a consumer grocery store) into a magical topping for salads, eggs, steaks, pasta and more.   Also, freezeable!

Mom’s Black Bean, Corn and Avocado Salad – This versatile veggie salad can be served as a side dish, atop a bed of lettuce or as a relish for tacos.  Inspired by my mom’s family favorite recipe and kicked up with a little of my chipotle chili powder addiction. A winner in the California All-American Avocado Recipe Contest.

Brain-Boosting Cinnamon Peach Smoothie – One of the things I love most being a healthy food bloggers is explaining how the ingredients in my recipes help optimize well-being. For example,  the cinnamon and natural sugars in this smoothie recipe help improve alertness and brain function – the perfect snack for study sessions or work day pick-me-ups.

Spicy Watermelon BBQ Sauce – I made this quirky barbeque sauce to accompany my Brisket Tacos with Watermelon Rind Relish for the SXSW Taco Takedown in Austin this year.  Basically, in Austin, the weirder and wackier the better and this crazy condiment stole the show!

Southwestern Steak Chili – This delicious chili recipe fills the kitchen with the scent of smoky, spicy goodness and just might cause a stampede to the table. A bowl full (or two) makes a hearty, happy and healthy meal for even the hungriest hombres in your home.

Strawberry Greek Yogurt Tart – Not only is this strawberry tart gorgeous, it’s better for you made with protein-packed Greek yogurt and a gluten-free chocolate crust. A stunning finale to any celebration or Sunday dinner.

Yoga and Fitness Bloopers from TheFitFork.comAlso, don’t miss my Running and Fitness Recap (with Bloopers) from last week.






And, because everyone else is doing it (haha), my #BestNine2015 on Instagram. These are the nine most “liked” posts, but not necessarily my favorite – it’s a bunch of abs, inversions and the peculiarly popular yellow shorts.

Best Nine 2015 on Instagram - @TheFitForkl

What is YOUR favorite recipe of 2015? Please share the link or just give me the down and dirty description in the comments below – XOXO, Jennifer

Healthy Chocolate Recipe Round-Up!

healthy chocolate recipes small

Have yourself a merry little Christmas and let all your treats be light. Dig into my favorite healthy chocolate recipes and your troubles will be out of sight. Troubles out of sight? Okay, there are still a few holiday headaches going on at my house (nothing major), but at least sabotaging all my hard work on the track and in the gym isn’t one of them. Now, if you’re looking for splurge chocolate recipes, check out my Best-Ever Chocolate Chip Cookies or Chocolate Mint Crinkle Kiss Cookies.

When friends and family gather near over the holidays, many of my delicious chocolate recipes are made as special requests – some I even package up in pretty wrappings to give as Christmas gifts. How can you not love holiday treats that are as healthy as they are heavenly tasting – it’s a win-win when your willpower is waning!

I don’t even need to rationalize making all my healthy chocolate recipes; research does it for me. Studies have shown that the flavanols (compounds found in cocoa) have antioxidant properties that help repair damage done by free radicals. The flavinols can also help reduce the risk for heart disease by relaxing artery walls and preventing blood platelets from getting clogged up.

The more cocoa in the chocolate the better it is for your health; this means darker chocolates are healthier than milk chocolates. Eating raw cocoa can be a bitter shock at first; ideally you should try to eat chocolate that is made from 70% cocoa – even this takes some getting used to. But, I think we’re all willing to hang in there when it comes to eating chocolate, right?! So, let’s get to the recipes!

jennifer fisher core power chocolate peppermint sorbet

It’s still pretty warm here in Austin, so we’ve been enjoying this frosty and festive Chocolate Peppermint Sorbet I created for the Core Power blog. Made with the Chocolate Light flavor of Core Power High Protein Shakes, it’s the perfect treat for recovery after a long run or hard workout.

jennifer fisher - - salted pistachio chocolate cookies

If you have company coming and they are living the caveman lifestyle, you might what to whip up a batch of these Salted Pistachio Chocolate Cookies. The cookies are dairy-free, gluten-free with a sweet-salt addictive quality!

jennifer fisher - - chocolate date candy bars

Craving a candy bar, but aren’t willing to give in? My recipe for Chocolate Date “Candy Bar” Bites makes a healthy and heavenly substitution. Also Paleo-friendly, these chocolate treats make a thoughtful gift packaged up inside a sparkly gift tin – that is, if you don’t eat the whole batch up front.

jennifer fisher - - chocolate strawberry protein donut holes

Power up a holiday breakfast with a handful of Chocolate Strawberry Protein “Donut” Holes. Protein powder giveS my baked doughnut holes a little extra oomph and will satisfy your hunger until lunch!  I’ll let you in on a secret; I like to sneak a few as a bed time snack!

baked chocolate protein donuts

If you want the whole donut, then I’ve got you covered with these Baked-and-Better Chocolate Protein Donuts – ahh, the chocolate glaze is delish!

jennifer fisher choco cherry protein granola

Another chocolate breakfast yum-yum (and fantastic healthy snack) is my Choco-Cherry Protein Granola. Eat by the handful right out of the container or sprinkle over Greek yogurt – this doesn’t last long at my house.

jennifer fisher - - paleo pumpkin bread chocolate chip cranberry

Chocolate Chip Pumpkin Bread is great anytime of the year; have a piece with your salad, as a snack or a sensible addition to your morning cuppa Joe. Oh, and this one is paleo-friendly and gluten-free too!

jennifer fisher thefitfork corepower chocolate chai

And finally, check back next week and I’ll share my blog post for steamy, silky Chocolate Chai made with Core Power protein drink (and other healthful stuff) – they sell something similar at Starbucks, but this is way better for you!

Cookbook Giveaway | Lighten Up, America!

Golly gee, I was just talking about my favorite healthy cookbooks in honor of National Cookbook Month and then a new one  (plus a second copy to give away) shows up at my doorstep — Cooking Light Lighten Up, America!  I can already tell this collection of regional American recipes is going to be well-worn in no time thanks to the quirky style and healthy spin author Allison Fishman Task puts on so many of my family’s favorite dishes – and new recipe ideas!


Filled with more than 150 recipes with easy-to-follow instructions, helpful healthy tips and beautiful photography that captures every drool-worthiness morsel, this cookbook also exudes the spirit of foodie adventure that can only come from road-tripping from one American food festival to the next.  Keep reading on and find out how you can win my giveaway for a copy of Lighten Up, America!

But, here are the Amazon links if you can’t wait to win!

With so many recipes, I devised a simple plan to start my cooking plan of attack!  In each of the chapters, I’ve picked one recipe that speaks to me in some way – whether childhood memories, a favorite flavor crave, or just because the photo looks so inviting.

Lighter American Breakfasts: 

tex mex migas

Tex-Mex Migas are a breakfast staple in my hometown of Austin, Texas. Good for lunch too!












Lighter American Lunches:

Shrimp Po'Boy

Shrimp Po’Boys loaded with pan-sautéed gulf shrimp (rather than fried) make this New Orleans classic my new best friend.












Lighter American Main Dishes:

Another popular dish in Austin (and one more way to use my 75 lbs of Hatch Green Chile), these Chile Rellenos are actually quickly pan-fried for crunch and then baked in the oven – saving loads of fat and calories!

Another popular dish in Austin (and one more way to use my 75 lbs of Hatch Green Chile), these Chile Rellenos are actually quickly pan-fried for crunch and then baked in the oven – saving loads of fat and calories!













Lighter American Side Dishes: 

Not a fan of this veggie until I tried them roasted! Add bacon and it's better - am I right?!

Not a fan of this veggie until I tried them roasted! Add bacon and it’s better – am I right?!












Lighter American Desserts:

I'm totally making this Triple Chocolate Cake for my husband’s birthday.

I’m totally making this Triple Chocolate Cake for my husband’s birthday.












To enter the giveaway to win a copy of Lighten Up, America! , just follow the simple Rafflecopter instructions below.
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Top Healthy Cookbooks –’s Picks

There are plenty of reasons to celebrate at my house in October. The weather is finally cooling off and we have birthday parties and Halloween fun on the calendar. Oh, and it’s also National Cookbook Month! While it might not sound exciting to some, 31 days dedicated to a cornucopia of cooking ideas and beautiful food photography fires up my passion for creating unique, fast and healthy meals. If you saw me in the magazine ads this summer for Beef. It’s What’s For Dinner, you may have noticed the headline “I have 100 to 200 cookbooks, but I always make a recipe my own.”
beef ad small

It’s true! I devour cookbooks, thumbing through the pages, drooling over every photo and hanging on every description and ingredient like is some sort of romance novel with a suspense mystery ending – oh, how or how will it ever turn out if I added X, Y or Z to the mix?!  Even though I rarely follow the ingredient lists and directions to the letter (except maybe in some baking), my voracious appetite for recipe reading has taught me the basic paradigm for all types of cookery and, for the most part, what works and what doesn’t when it comes to making my own culinary creations. I’m excited to share with you some of my favorite cookbooks that I refer to  time and time again for ideas; these tomes of taste are the most dog-eared in my collection (except for the Runner’s World Cookbook that I’m hoping to pick up soon).

Betty Crocker Kids Cookbook

But, before you check out the list, I want to show you the cookbook that started it all, Betty Crocker’s “New” Boys and Girls Cookbook circa 1973.  On the inside cover, you can see how the “making it my own” started at an early age – I scratched out Betty Crocker’s name in the title and substituted my own! You can tell by the stained pages and notations that my favorite recipe was for “Muffins,” but it was pretty plain. My sweet spin on the recipe was that after the muffins baked, I would brush them with melted butter and then shake them in a bag filled with cinnamon sugar!
The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More–Over 130 Luscious Lean Beef Recipes for Every Occasion – by The National Cattleman’s Beef Association & The National Dietetic Association (2005)

I love this cookbook it is filled with 130 easy, family-friendly ways to make the 29 lean cuts of beef (10 grams fat or less per serving) taste even extra fantastic. I’ve had the opportunity to dine at the home of the primary recipe creator, Chef Richard Chamberlain, and can vouch first-hand for his mad skills and creativity with beef. Another tidbit, the Mojo Beef Kabobs featured in the cookbook is one of the recipes I demo in my presentations on “Beef – Fuel for the Finish” or “The Art of Grilling.

jennifer fisher_thefitfork_mojo beef kabobs

My version of Mojo Beef Kabobs from the Healthy Beef Cookbook.



America’s Test Kitchen Healthy Family Cookbook:  A New, Healthier Way to Cook Everything from America’s Most Trusted Test Kitchen – by America’s Test Kitchen (2010)

This cookbook seems to cover just about every angle of cooking with more than 800 family-friendly and globally-inspired recipes that are mindful of healthy eating. It’s easy to serve up whole grains, loads of vegetables and lean meats with all the ideas in this comprehensive cook book that will have you drooling from cover to cover. Probably what I like best are the very explicit instructions on various skills and techniques that may come up in the making of a recipe – it’s a Cliff’s Notes approach! For example, if you need to quickly thaw steaks or extract moisture out of zuchinni for a recipe, there are step-by-step instructions to follow – most with photographs. The ring binder-style presentation means it’s easy to remove favorite recipes to pin on the fridge or share with a friend.Check out my Gluten Free Peach Pecan Cobbler that was inspired from the pages of this cookbook.

jennifer fisher - - gluten free peach pecan crisp





Runner’s World Cookbook:150 Ultimate Recipes for Fueling Up and Slimming Down–While Enjoying Every Bite- by Joanna Sayago Golub (2013)

 As a runner who likes to cook (and eat), you know this brand-new cookbook piqued my interest. I won’t lie; I’ve only seen a friend’s copy, but need to get my own STAT! Brimming with 150 of the magazine’s most popular recipes, the easy-to-follow key let’s you look for recipes that fit your needs best – such as pre-run and recovery recipes, gluten-free and vegetarian recipes, and low-cal recipes for runners trying to lose weight. There are sample menu plans to address various nutritional needs and, a huge perk is that every recipe can be made in 30 minutes or less – that means more time for running! Plus, the forward is written by a a great marathoner I’ve always admired, Deena Kastor.

Spiced Pecans, a great afternoon snack from The Runner's World Cookbook.

Spiced Pecans, a great afternoon snack from The Runner’s World Cookbook.




Paleo Comfort Food: Homestyle Cooking for a Gluten-Free Kitchen –
by Julie Sullivan Mayfield, Charles Mayfield (2011)

I one of those people who follows the 80%/20% rule when it comes to the Paleo Diet. I love the idea of getting back to a simpler way of eating that our hunter-gatherer ancestors chowed down on during the Stone Age, but I just can’t completely commit to the primarily meat and vegetable diet that limits fruits and rules out dairy and grains. But, I still do like to plan completely Paleo meals when I can and this cookbook gives me lots of makeover-style recipes that have an appealing, homespun vibe.

Pot Roast on Cauliflower from Paleo Comfort Foods.

Pot Roast on Cauliflower from Paleo Comfort Foods.



Cooking Light Annual Recipes 2013

Oh my gosh, I’ve loved Cooking Light for years and literally jump up and down when the magazine comes in the mail each month – not just for the recipes but for the nutrition and fitness tips, too! If you’d like to have every single one of the magazine’s recipes from the past year, they put out an annual cookbook edition. Pick up the Cooking Light Annual Recipes 2013 and start your low library of healthy meal ideas today, whoot! Don’t miss recipes like XX and XX. Also, has a really comprehensive cook book resource page that categorizes the editors’ favorite cookbooks – including the best 100 of the last 25 years, the best single subject, the best of baking and more.

Tomato Stack Salad with Corn and Avocado from Cooking Light Annual Recipes 2013.

Tomato Stack Salad with Corn and Avocado from Cooking Light Annual Recipes 2013.




The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs – Karen Page (2008)

This big book is not really a cookbook per se, but a compendium of culinary inspiration broken down by ingredient. Listing out nearly every flavor imaginable from A to Z, make that achiote seeds to zucchini blossoms, this resource has helped me create so many interesting flavor profiles for my recipes. Each ingredient is listed out reference-book style followed by notations on taste, weight, and volume, along with a list of associations and chef comments that can rattle on for columns. A fantastic way to pair together flavors in a way that will have tongues wagging! Oh, and this book is the 2009 winner of the prestigious James Beard Book Award for Best Book: Reference and Scholarship.



King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grain  – by King Arthur Flour (2006)

If you appreciate baking (and a healthy lifestyle) as much as I do, then this cookbook will quickly become one of your favorites. As much as I like to wing it in the kitchen, I do admit that baking is a science that has certain no-fudge formulas for success. Often when I have experimented with whole grain substitutions in baking, the finished products could be used as bricks. However, this volume of 400+ recipes ranges pretty much guarantees success with proven recipes that range from rustic breads and gooey cookies to pie crusts and fancy pastries – that all incorporate whole grains!  This cookbook inspired me to make these Multi-Grain Banana Peanut Butter Muffins.

jennifer fisher - - multigrain pb banana muffin 2

My Multi-Grain Banana Muffins inspired by this King Arthur Cookbook!

How to Celebrate Family Health & Fitness Day!

Stay active, even on vacation

Stay active, even on vacation

Today is Family Health & Fitness Day USA and I’m blogging all about it at Living Litehouse. This national health and fitness initiative encourages family involvement in physical activity and eating right, primary goals of the U.S. Surgeon General’s Report on Physical Activity and Health. Statistics show that most of us, especially children from 12 – 21 years of age, are getting not getting the exercise and healthy foods we need to perform our best. Here are some great ways to live healthy every day of the year:

Get the whole family involved in a fun run!

Devote one hour a day to being active. It doesn’t always have to be a hardcore workout; walking to school with your kids or raking leaves together are examples of how to easily fit it into a busy schedule. Making exercise all fun and games is also a way to sneak it in – play tag, hula hoop, jump rope or sign up for a family fun run.

Encourage extra-curricular sports. I’ve found that sometimes it’s hard to know if you like something until you try it, especially if there are pre-conceived notions involved.  If your kid shows an aptitude combined with a passion a sport, let him go for it. Otherwise, don’t worry about trying to train a little Olympic prodigy, just let them enjoy the experience.

Make healthy eating fun. A balanced diet doesn’t have to be something to dread. Instead, pack your family’s plates and lunchboxes with creative and nutritious foods that are scaled back on fat, sugar, sodium and unneccesary preservatives and artificial stuff.  The healthiest eaters focus on filling up with vegetables, fruits, lean proteins, whole grains and low-fat dairy products. Of course, just search around my recipes and you’ll find a ton of tasty mealtime inspiration.

Get kids involved in picking out colorful fruits and vegetables.

Get kids involved in picking out colorful fruits and vegetables.

Don’t forget to visit Living Litehouse to learn more about this and find out other great ways to live well and eat well.

living litehouse button


Gone Grilling | Spice-Crusted Tenderloin Steaks and Street Corn with Chipotle Garlic Butter

jennifer fisher - - ribeye filet grilled corn

It was a glorious day of grilling at our house last night, the aroma of succulent beef and sweet corn was drifting across the backyard thanks to an unseasonal but oh-so welcomed breeze. At one point I heard the neighboring carnivores come out of their caves to make whining, whimpering noises, but sorry folks, only enough meat to feed my famished five. Maybe next time I will invite YOU over for Spice-Crusted Tenderloin Steaks and Street Corn with Chipotle Garlic Butter!

cuts of tenderloin

If you like a lean yet tender steak that doesn’t need much fussing, you’ll love my favorite cut of beef– tenderloin (flat iron steak is a close second). Before processed and carved into steaks, this long chunk of meat sits beneath the ribs near the backbone. The muscle does very little work in the life of a cow, that’s why it’s the tenderest cut available – it practically melts in your mouth! Sometimes, with all the interchangable names that are used for beef cuts, it can get confusing to understand what you are purchasing. The diagram above shows how the muscle is further butchered into the various products we buy at the market or order off the menu.

Steaks ready to hit the grill, rubbed with flavorful spices.

Steaks ready to hit the grill, rubbed with flavorful spices.

Because this portion of beef is so tender, there is no need to use a marinade. Instead, I use a homemade spice rub to create a flavorful crust that seals in natural juices. Since I had the grill already fired up for steaks, I decided to cook the whole dinner out on it. The kids voted for street fair style corn, the summer treat that smells so yummy roasting and is extra fun to eat.  Really, I can’t even tell you how good this meal was, not a leftover scrap in sight!

jennifer fisher - - grilling corn


Spice-Crusted Tenderloin Steaks and Street Corn with Chipotle Garlic Butter

For Chipotle Garlic Butter:

  • ½ cup salted butter, softened
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 2 tablespoons minced chipotle (with adobe sauce from can)

For Rub:

  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coffee
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon chipotle chili powder or “regular” chili powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 4 6-ounce tenderloin steaks
  • 1 tablespoon olive oil
  • 4 ears corn, unhusked
  • 1 tablespoon salt


Prepare the compound butter first, so it has time to set up while corn and steaks are cooking.

In small bowl, mix together softened butter, cilantro, garlic and chipotle peppers (using a bit of the adobe sauce).  Transfer to ramekin and stick in the refrigerator to firm up while the rest of the meal is grilling.

Next prepare rub by combine all ingredients for rub in a small bowl or zip-top bag. Shake or stir well until thoroughly mixed.

Lightly brush both sides of each steak with olive oil. Press in approximately 1 tablespoon total of rub into both sides of steak. Let sit for 15 minutes.

While steaks rest with the rub, start preparing corn. Pull down outer husks on ears of corn to the base, taking care to rip them all the way off.  Pull off silk from each corn ear and discard. Pull husks back up and set in large tub of cold water mixed with 1 tablespoon of salt for 10 – 12 minutes.

Pre-heat grill to 400 F degrees.

Pull corn out of water and shake off water. Set corn, with husks still up, onto grates of grill. Cover and grill for 15 to 20 minutes, or until kernels are tender. Rotate ears once during grilling.

After corn has been started for about 5 minutes, throw steaks onto the same 400 F degree grill. Cook for approximately 4 to 5 minutes on each side or until meat thermometer inserted into thickest portion of the steak reads 135 F degrees. Let rest for 5 – 10 minutes; steaks will continue to cook on the serving platter and ultimately reach 140 to 145 F degrees (medium).

To serve, place a pat of Chipotle Garlic Butter on the husked ears of corn and center of steak.

Serves 4.

Turn Over a New Leaf! Asian Turkey & Cashew Lettuce Wraps (Recipe)

jennifer fisher - - turkey cashew lettuce wrapsInspired by last week’s yummy Asian Lettuce Wrap dinner kit from, I did a redo with store-bought ingredients and my own interpretation of the recipe. I have to admit, I had become a bit pampered with pre-prepped fresh food just waiting to be whipped up into a healthy recipe; it was a total bummer to mince my own garlic and chop my own onions. Note to self; on busy weeknights, always make sure that my box of organic, locally-sourced produce and kitchen kits are scheduled to arrive in time to meet my cravings!

I know Asian Lettuce Wraps have been on the low-carb scene for a while. Hello, have you been to P.F. Changs in the last decade? But there is a good reason why this higher-protein meal has been hanging around so long at my house too. It’s quick to make, filling, fresh and . . . . drumroll . . . even my kids will eat it! My Asian Turkey & Cashew Lettuce Wrap is a crowd-pleaser, but don’t be tied down to a single recipe. Say buh-bye to buns and bread; you can wrap almost anything in lettuce — a scrambled egg with salsa, tomatoes and tuna salad, or sliced beef skirt steak and guacamole.

Asian Turkey & Cashew Lettuce Wrap Recipe

  • ½ cup raw cashews
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pound ground turkey breast
  • ½ cup chopped red onion
  • 1 cup shredded carrots
  • ½ cup chopped green onions (bulbs & tops)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon Sriracha sauce (more or less to taste
  • 24 large Boston or butter lettuce leaves, rinsed and dried

Heat large skillet over medium-high heat. Toast cashews until lightly browned, stirring occasionally. Remove cashews from pan, set aside.

Heat up olive oil in the same skillet. Add garlic and sauté for 1 – 2 minutes, or until fragrant. Add in ground turkey breast and stir constantly, crumbling up, until cooked through, approximately 8 minutes. Stir in red onions and sauté for 2 -3 minutes or until softened, but not soggy.  Add in carrots and green onions, and sauté for an additional 1 minute, until heated through

Add chicken broth, hoisin sauce, teriyaki sauce, and Sriracha sauce to skillet. Cook, stirring frequently, for another 2 minutes until mixture heated and sauce cooked down a bit.

Nestle two lettuce leaves together and spoon in mound of turkey mixture. Sprinkle with cashews. Repeat for remaining ingredients.

Serves 4 (3 per serving)

Plethora of Pears? Try this Cranberry-Ginger Pear Crumble Recipe

When you have a plethora of pears that won’t last until the morning, make pear cobbler. It’s that whole lemon-lemonade philosophy! I came into a large windfall of sliced red pears that didn’t get used in a recent cooking demonstration because I couldn’t bear to see them be thrown away. I mean, not are pears a favorite winter fruit high in fiber, anti-oxidants, minerals and vitamins, they are just darn tasty. Plus, someone else had already done all the legwork, lovingly slicing them and tossing with a bit of lemon juice for freshness. So, with no shame (my son calls me a raccoon for this behavior), I skillfully rescued them from their ultimate demise in the dimpsty-dumpster.   “Wait, I’ll take those!” I say like a brash bandit! And, when I got home, I whipped up this scrumptious Cranberry-Ginger Pear Crumble from ingredients I already had squirreled away in the pantry. That reminds me, next time I will add nuts!

Cranberry-Ginger Pear Crumble Recipe

  • 6 pears, sliced (choose pears that are ripe yet still firm)
  • 1 tablespoon finely chopped ginger
  • 1/2 cup brown sugar
  • 1/2 cup dried cranberries
  • 2 teaspoons cinnamon
  • 2 tablespoons butter cut into bits


  • 1/2 cup almond meal
  • 1/2 cup oatmeal
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, cut into bits

Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour pear mixture into a 9” x 13” baking dish. In a medium bowl, combine all topping ingredients and mix with the back of a fork until crumble and butter is broken down into very small pieces.  Top pears with topping and pat down. Bake uncovered for 30 – 40 minutes, or until brown and bubbly.  Serve warm with vanilla ice cream or alternative of your choice.

This is what it looks like before baking, if you wanted to do omit the topping!

Note: You can peel the pears if you like; however I prefer to keep the skin intact because it’s a rich source of nutrients. Remember, natural color (not artificial) usually indicates lots of vitamins and anti-oxidants.