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

Topping:

  • 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.

CrossFit & Fearless, Annie Sakamoto and Sore Shoulders

Well, it’s been about 10 days since my workout with CrossFit legend Annie Sakamoto who came to school us at CrossFit & Fearless in Austin While my shoulders aren’t sore anymore, I did wear my deluxe case of Delayed Onset Muscle Fatigue like a badge of honor all week. While I can now lift my arms over my head to shave my arm pits again, I do still have a nasty scab along my ankle from my not-so-dainty descent from a rope climb we did that day.

So do you want to know more about Annie? It seems wrong to say “cute as a button” and “she’ll kick your butt” in the same sentence, but it is oh-so true! Only five feet tall (if that), this Santa Cruz superstar, with hair I would kill for, made me feel like an uncoordinated (and very weak) giant bumbling through a WOD in Lilliput (no, not Lululemon land, I wish). According to the 2012 CrossFit Games site, Annie’s PRs are 178 lbs. for Clean and Jerk, 140 for Snatch, 280 for Deadlift, 260 for Back Squat and 46 pull-ups. Now, take all these records and divide them in ½ (and maybe even more) and that’s about what I can handle!   Oh, and did I also mention she’s a mom of two?

We spent the first part of our training doing some skill work with Olympic Weightlifting, fine-tuning our Power Cleans, Hang Cleans, Front Squat and Jerks. We were supposed to keep adding more plates, going up and up and up until near maximum effort. But, I decided to keep it semi-easy and focus more on the skill, ‘cause I was having a little trouble with one of them, ahem.

Next onto the WOD, and as usual it looked so easy written out on the whiteboard. But, I was singing a different song once I was through the first round.  It’s written out on the top photo of this post if you want to try it out in your free time – ha! Some of the highlights are below:

CrossFit box owner, Valerie and me like a little friendly competition.  Rowing like we stole it!

If my 6th grade P.E. class could see me now!

 

 

Noodle Night! Thai Chicken Peanut Pasta Recipe

Speedy, spicy, and super yummy; this peanuty chicken pasta dish fuses the flavors of Thai food with plain old spaghetti noodles. It’s already nutritious, but substitute with whole grain pasta to be even healthier!  I’ve been making this Thai Chicken Peanut Pasta dish forever; it’s one of my husband’s favorite quick, weeknight meals. Until recently, the creation has always been in my head; I’d just do a little of this and a little of that. But, I’ve had a recent query to feature it in a publication, so I decided to measure everything out and take a proper picture. I’ll keep you posted on that news.  But, until then, enjoy the sneak peek!

Thai Chicken Peanut Pasta Recipe

  • 1 tablespoon olive oli
  • 1 pound ground chicken breast
  • 1 teaspoon minced garlic
  • 1 1/2 cups julienned carrots
  • 1 medium red onion chopped
  • 2 tablespoons Srirachai Sauce (the red “Rooster” sauce)
  • 1/3 cup soy sauce
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup natural peanut butter
  • 1 teaspoon (more or less to taste) dried red pepper flakes
  • 12 ounces dried spaghetti noodles
  • 4 green onions chopped with tops
  • 1/2 cup chopped peanuts

In large skillet, cook ground chicken breast over medium-high heat for 10 – 15 minutes or until lightly browned; drain grease if any. Add garlic and carrots and red onion to skillet and continue cooking mixture several more minutes over medium heat, taking care not to over-cook.

At the same time that chicken and pepper stir fry is cooking, begin preparing noodles and sauce. Cook noodles to manufacturer’s directions; drain and set aside. In medium bowl, whisk together, Sriracha sauce, soy sauce, broth, lemon juice, peanut butter and red pepper flakes.

Over medium heat, pour sauce into skillet with chicken and pepper mixture and let simmer for 3-5 minutes until heated through. To serve, place a mound of warm noodles in an individual low pasta-style bowl and top with a portion of the chicken mixture. Top with chopped green onions and peanuts. Yield: serves 6

Notes: Sriracha sauce is a Thai condiment made of hot chilies; typically found on Asian aisle in supermarket.

Beef for Breakfast – “Top of the Sirloin” Sweet Potato-Steak-Egg Bake!

I’m excited to say that this delicious recipe of mine, ‘Top O’ the Sirloin’ Morning Sweet Potato-Steak-Egg Bake, is featured as a guest post on Beef Loving Texans. I love this site, it’s packed with cooking tips and creative recipes straight from the kitchens of carnivores right here in the great steak, err, I mean state, of Texas. We’re friendly in here in Texas and like to share, so everyone’s welcome to click on over and surf around for a spell.

I’ll also be presenting this healthy breakfast recipe along other options for lunch and dinner, like the Mojo Beef Kabobs, at the Live Well 2013 event this Saturday. I’m really looking forward to it; It’s going to be a really fun way to share my love of healthy eating and grilling with a big group of folks interested in reaching their health and wellness goals.

 

 

 

 

My Top Five Gym Bag & Purse Snacks

I don’t leave home without them. No, I’m not talking about my American Express and other credit cards; those are already mainstays in this mama’s purse. But, perhaps more import than having funds on hand for a quick trip to load up at the market or splurge at my favorite running shoe store is keeping a reserve of healthy food rations at my fingertips. Having these nutrition options on-hand when hunger strikes keeps me from grabbing a pack of M&Ms from the vending machine or skipping out on essential post-workout refueling.  Oh, and I never forget to hydrate by keeping a bottle of water in my purse too!

Jerky: Packed with protein and trimmed of fat, dried-meat jerkies will keep forever, even if they fall all the way to the bottom of my bag and don’t get discovered until months later!  Give or take a little by brand and the type of meat, most jerkies have less than 100 calories per ounce and as much as 13 grams of protein. A favorite brand I’ve recently discovered is Simply Snakin’; it’s made with all-natural ingredients with no preservatives and has been combined with many wholesome fruits and spices to create crazy-delicious flavor profiles. Two of my favorites are Teriyaki Beef Sirloin with Blueberries and Cranberries and Chicken Breast with Black Bean Salsa. Because this brand incorporates fruit into their recipes, the overall calorie and protein grams are lower (about 60 calories and 5g protein) which means I don’t feel guilty about having two at a time!

Fruit Leathers & Dried Fruit:  I’m not talking about the jacked-up sugar and fake-colored roll-ups that are marketed to kids on the cereal and granola-bar aisle.  Those are nasty and not good for anyone. I like the products from Sun-Rype, they offer a range of 100-perecent fruit snacks with no artificial anything and lots of natural satisfaction for my sweet tooth.  For example, the company’s Fruit Source Bars contain two whole servings of fruit, no fat and just 120 calories. Dried fruit (with no sugar added, you have to read the label for that  –  ahem, Craisins) also makes a great purse snack. Raisins, dried apricots and dried figs, yum! The only caveat is that you have to pre-pack most dried fruit in little individual zip-top bags.

Nuts: Nuts are one of nature’s best snacks; they are high in protein and provide a lot of essential nutrients and healthy fats. That being said, you don’t want to overdo it on nuts because they are higher in calorie, fat and sodium levels (if salted). Keep perfectly portioned by filling up snack-sized bags with ¼ cup of nuts (like almonds, cashews, walnuts or what have you) and stash in your purse for enjoyment later.

Fresh Produce: If I know I will be eating my purse snack by the end of the day, I’ll slip in an apple, baggie of mini carrots or sugar snap peas. You just can’t beat getting your nutrients and fiber straight from the source without a middle man. Many stores now stock individual-sized cups of nut butters, hummus, and low-fat dips that make excellent on-the-go accompaniments to fresh produce. Use a small Tupperware with ice-pack insert if your purse or gym bag will be sitting out for more than a couple hours.

Protein Bars: I admit it; I’m a protein bar junkie and have probably sampled every make and model out there! Some have a funky texture and aftertaste and others have a surprisingly large amount of sugar. Even so, the higher-sugar protein bars are better than a real candy bar in the fact they do at least pack some protein and other added nutrients. But, if you take the time to research what you put into your mouth and experiment with the texture format you like best (like rice crunchy, nougat-based, nutty), you’ll find lots protein-bar options that are great to store in your purse of gym bag. My current favorites are Think Thin Chocolate Fudge (no sugar added at all and 20g protein) and Muscle Milk Lean Protein Bar Chocolate Peanut Carmel   (15 grams protein).

What is your favorite purse snack? Share your ideas in the comment section!