Paleo Fruit Cobbler and a Giveaway!

For those of you who have been following this blog for a while, this is going to come as no surprise to you:


I have a major sweet tooth.


I know, earth-shattering, right?  But for someone who loves to eat healthy, who knows how harmful refined sugars and flours are to her body, and who still craves sweets in the worst way on a daily basis, this presents quite the problem.

That is, until I tried this recipe.  This recipe, my friends, is quite possibly one of the best things I have ever made.  That's saying a lot, I know.  But here's why:

• no refined sugar or flours
• highlights any fruit flavor you wish - whatever's in season
• combines natural sugars (from the fruit) with healthy fats from the almonds to lessen the impact on blood sugar
• is simple and quick to make and is infinitely adaptable to whatever fruit you have on hand
• requires very few ingredients and none of them are difficult to find
• no artificial ingredients:  that means no artificial sugars, preservatives or strange chemical compounds that require a PhD to pronounce
• Oh, yeah, and it tastes damn delicious and satisfies my sweet tooth without any guilt - and THAT, my friends, is worth more than I can say.

This won't win any awards for beauty and it will probably not blow anyone away with originality.  It doesn't involve layers upon layers of delicate pastry or a whole stick of butter.  It is simply, the season's freshest fruit topped with a just-barely-sweet almond topping.  The crumble reminds me of marzipan, albeit not as sweet, but with the same nutty flavor and texture.  

Top a bowl with a dollop of coconut "whipped cream", as I did, to keep it truly Paleo, or if that sort of thing doesn't matter to you, a little real whipped cream or greek yogurt would be lovely.

For the fruit, you can really use anything you wish.  I have made a couple of variations and used both fresh and frozen fruit, and both work beautifully.  For my first attempt, I used a combination of fresh apricots and frozen raspberries from Trader Joe's.  Then, the second time I made it I used halved, pitted fresh cherries.  If you're using frozen fruit, don't thaw it fully - just enough to separate the pieces.  I think blueberries, blackberries, peaches, nectarines and plums would all work perfectly.

This recipe is gluten-free.  And just a note, as with all nuts that come into my house, I always store my almond flour/meal in the refrigerator or freezer to prolong its shelf life once it's been opened.

Rather than baking it in one pie dish, you can also distribute the fruit and topping into 4 ramekins.  The baking temperature and time is the same, but you should check it at 20-25 minutes to make sure the topping isn't getting too brown.

Paleo Fruit Cobbler

adapted from Everyday Paleo

serves 4-6

2 1/2 - 3 cups fresh or frozen fruit (I used fresh pitted, sliced apricots and frozen raspberries)

1/4 teaspoon cinnamon (optional)

1 1/2 cups almond meal/flour (I use Bob's Red Mill, this is simply finely ground almonds - you could make this yourself if you have a food processor or Vitamix)

1 egg (or substitute 1/4 cup egg whites)

2 Tablespoons coconut butter (or substitute coconut oil)

1 Tablespoons honey or agave nectar (feel free to omit this, it just won't be as sweet)

1/4 cup coarsely chopped nuts (optional)

Preheat the oven to 350 degrees F.  

Lightly spray a 9" pie dish with olive oil baking spray.  Distribute your fruit inside the pie dish and sprinkle the cinnamon over the top.  Set aside for now. (Alternatively, you could use 4 ramekins - just evenly distribute the fruit among them)

In a medium bowl, add the almond meal, egg, coconut butter and honey/agave.  If your coconut butter is solid at room temperature you may need to microwave it for a few seconds to melt it slightly.  Stir everything together to combine well - the mixture will be very thick.  Using your hands, crumble the almond meal mixture evenly over the fruit until you have used it all.  Sprinkle over the chopped nuts, if using.

Bake at 350 degrees F for 30-35 minutes, until the fruit is bubbling and the topping is crisp and lightly browned.    Serve warm with a dollop of coconut whipped cream, real whipped cream or greek yogurt.

Ready for baking...

-----

Today I have a giveaway for you! 

A few months back I was lucky enough to be able to try an assortment of nut butters from Artisana Organic Foods, a company which I not only admire for their high-quality products but for their ethical and eco-friendly business practices. 

They sent me a box containing two 8-oz jars along with 8 pouches of all of their assorted nut butters.  Check out my review and some of my ideas for how I used their products here.  I used their Coconut Butter in this fruit cobbler recipe and loved the sweet, mellow and subtle coconut flavor it added.  Coconut Butter is also delicious as an ice cream topping, mixed into a fruit and protein smoothie, spread on banana bread or stirred into oatmeal.

The winner will be chosen at random and will receive an 8-oz jar of Artisana's Coconut Butter and sample packs of each of their classic nut butters which are perfect for when you're on-the-go, traveling or even just snacking at home. 

Here's how to enter, you can have up to 4 entries:

1.  Leave a comment telling me which of Artisana's products you are the most excited to try and what you plan to do with it.  

2.  Tweet about this giveaway (be sure to include a link to this post and my twitter handle @lapetitejuju)

3.  Share this blog post on Facebook
4.  Subscribe to this blog via the e-mail link

Leave me a separate comment for each entry-method.  And please leave your e-mail address as well (if it's not linked to your blogger profile) so I can get in touch with you if you're the winner. 

The winner will be chosen on Saturday July 28, 2012 so you have until 11:59 pm on Friday July 27th to enter.  Good luck!

Updated 7/28/12:  This giveaway is now closed.

And the winner of the Artisana nut butter sample pack is Liz!  Congratulations!

Paleo Fruit Cobbler and a Giveaway!

For those of you who have been following this blog for a while, this is going to come as no surprise to you:


I have a major sweet tooth.


I know, earth-shattering, right?  But for someone who loves to eat healthy, who knows how harmful refined sugars and flours are to her body, and who still craves sweets in the worst way on a daily basis, this presents quite the problem.

That is, until I tried this recipe.  This recipe, my friends, is quite possibly one of the best things I have ever made.  That's saying a lot, I know.  But here's why:

• no refined sugar or flours
• highlights any fruit flavor you wish - whatever's in season
• combines natural sugars (from the fruit) with healthy fats from the almonds to lessen the impact on blood sugar
• is simple and quick to make and is infinitely adaptable to whatever fruit you have on hand
• requires very few ingredients and none of them are difficult to find
• no artificial ingredients:  that means no artificial sugars, preservatives or strange chemical compounds that require a PhD to pronounce
• Oh, yeah, and it tastes damn delicious and satisfies my sweet tooth without any guilt - and THAT, my friends, is worth more than I can say.

This won't win any awards for beauty and it will probably not blow anyone away with originality.  It doesn't involve layers upon layers of delicate pastry or a whole stick of butter.  It is simply, the season's freshest fruit topped with a just-barely-sweet almond topping.  The crumble reminds me of marzipan, albeit not as sweet, but with the same nutty flavor and texture.  

Top a bowl with a dollop of coconut "whipped cream", as I did, to keep it truly Paleo, or if that sort of thing doesn't matter to you, a little real whipped cream or greek yogurt would be lovely.

For the fruit, you can really use anything you wish.  I have made a couple of variations and used both fresh and frozen fruit, and both work beautifully.  For my first attempt, I used a combination of fresh apricots and frozen raspberries from Trader Joe's.  Then, the second time I made it I used halved, pitted fresh cherries.  If you're using frozen fruit, don't thaw it fully - just enough to separate the pieces.  I think blueberries, blackberries, peaches, nectarines and plums would all work perfectly.

This recipe is gluten-free.  And just a note, as with all nuts that come into my house, I always store my almond flour/meal in the refrigerator or freezer to prolong its shelf life once it's been opened.

Rather than baking it in one pie dish, you can also distribute the fruit and topping into 4 ramekins.  The baking temperature and time is the same, but you should check it at 20-25 minutes to make sure the topping isn't getting too brown.

Paleo Fruit Cobbler

adapted from Everyday Paleo

serves 4-6

2 1/2 - 3 cups fresh or frozen fruit (I used fresh pitted, sliced apricots and frozen raspberries)

1/4 teaspoon cinnamon (optional)

1 1/2 cups almond meal/flour (I use Bob's Red Mill, this is simply finely ground almonds - you could make this yourself if you have a food processor or Vitamix)

1 egg (or substitute 1/4 cup egg whites)

2 Tablespoons coconut butter (or substitute coconut oil)

1 Tablespoons honey or agave nectar (feel free to omit this, it just won't be as sweet)

1/4 cup coarsely chopped nuts (optional)

Preheat the oven to 350 degrees F.  

Lightly spray a 9" pie dish with olive oil baking spray.  Distribute your fruit inside the pie dish and sprinkle the cinnamon over the top.  Set aside for now. (Alternatively, you could use 4 ramekins - just evenly distribute the fruit among them)

In a medium bowl, add the almond meal, egg, coconut butter and honey/agave.  If your coconut butter is solid at room temperature you may need to microwave it for a few seconds to melt it slightly.  Stir everything together to combine well - the mixture will be very thick.  Using your hands, crumble the almond meal mixture evenly over the fruit until you have used it all.  Sprinkle over the chopped nuts, if using.

Bake at 350 degrees F for 30-35 minutes, until the fruit is bubbling and the topping is crisp and lightly browned.    Serve warm with a dollop of coconut whipped cream, real whipped cream or greek yogurt.

Ready for baking...

-----

Today I have a giveaway for you! 

A few months back I was lucky enough to be able to try an assortment of nut butters from Artisana Organic Foods, a company which I not only admire for their high-quality products but for their ethical and eco-friendly business practices. 

They sent me a box containing two 8-oz jars along with 8 pouches of all of their assorted nut butters.  Check out my review and some of my ideas for how I used their products here.  I used their Coconut Butter in this fruit cobbler recipe and loved the sweet, mellow and subtle coconut flavor it added.  Coconut Butter is also delicious as an ice cream topping, mixed into a fruit and protein smoothie, spread on banana bread or stirred into oatmeal.

The winner will be chosen at random and will receive an 8-oz jar of Artisana's Coconut Butter and sample packs of each of their classic nut butters which are perfect for when you're on-the-go, traveling or even just snacking at home. 

Here's how to enter, you can have up to 4 entries:

1.  Leave a comment telling me which of Artisana's products you are the most excited to try and what you plan to do with it.  

2.  Tweet about this giveaway (be sure to include a link to this post and my twitter handle @lapetitejuju)

3.  Share this blog post on Facebook
4.  Subscribe to this blog via the e-mail link

Leave me a separate comment for each entry-method.  And please leave your e-mail address as well (if it's not linked to your blogger profile) so I can get in touch with you if you're the winner. 

The winner will be chosen on Saturday July 28, 2012 so you have until 11:59 pm on Friday July 27th to enter.  Good luck!

Updated 7/28/12:  This giveaway is now closed.

And the winner of the Artisana nut butter sample pack is Liz!  Congratulations!

Summer Berry Eton Mess

Things I love about summer time:



fireflies


daylight until 9 pm


cut-off jeans and cowboy hats


mountains of sweet corn, zucchini, summer squash and basil


the freckles that pop up on my nose


summer camp (why isn't there a summer camp for adults? friendship bracelets are so in right now....)


citronella candles on the porch

road trips with the windows down


water-gun fights (you guys remember Super-Soakers, right?!)


sandcastles


flip-flops (and pedicures!)


frozen custard at the boardwalk


mini-golf


coconut-scented sunblock


the sound of crickets in the evening


the sound of the lawnmower on Saturday morning


dining al fresco and impromptu picnics


and berries, ripe berries of every kind.....

Of course it goes without saying, summer berries need no adornment to be delicious.  But when the occasion calls for a summer dessert besides a simple bowl of pure, unadulterated fruit, I frequently make the light and simple but elegant Eton Mess.

I forget when or how I first became aware of Eton Mess, perhaps I was looking for a gluten-free recipe to showcase summer's sweet bounty for my brother in law Rob, but all I know is it has been a favorite ever since.

Store-bought vanilla meringues are broken into pieces and layered with fresh, lightly whipped vanilla-scented cream and macerated berries.  I think strawberries are the traditional fruit used, but I don't see why blueberries, blackberries or raspberries couldn't stand in when they're at their peak.  And for that matter, I think sliced fresh peaches or plums would work beautifully too.

I don't typically measure anything or follow a specific recipe when I make this dessert.  It's so simple and you literally cannot mess it up (see what I did there?).  I based this recipe off of Nigella Lawson's because she is just, well, my favorite British foodie, but I've put my own American spin on things.

Eton Mess
adapted from Nigella Lawson
serves 4

4 cups sliced berries (I used a combination of sliced strawberries and blueberries)
4 teaspoons sugar, divided (feel free to substitute stevia, splenda or another sugar substitute if necessary)
2 cups heavy whipping cream
1 teaspoon vanilla extract
8-12 vanilla flavored meringue cookies or nests (or fewer, if yours are very large)
mint sprigs, optional, for garnish

Place your washed, hulled and sliced berries into a large bowl and toss with 2 teaspoons of the sugar. Allow to sit at room temperature for about 20-30 minutes, gently stirring once or twice, so the berries can release their juices.  (This step can be prepared ahead of time:  if preparing in advance, instead of leaving at room temperature mix the berries and sugar in the bowl, cover with saran wrap and refrigerate for 1-24 hours).

Just before serving, whip the heavy cream with the remaining 2 teaspoons of sugar and the 1 teaspoon of vanilla extract until soft peaks form.  Break up the meringues into large chunks and mix half of the pieces into the whipped cream.

In 4 serving glasses, layer the remaining broken pieces of meringue with the macerated berries and the whipped cream.  Garnish with fresh mint, if desired.  Serve immediately.

What are your favorite things about the summer time?  Summer has always been my favorite season, ever since I was a kid.  Even though I'm an adult and no longer have the freedom to enjoy the endless summer days of vacation, the happy memories always return as the days get longer and the evenings grow warmer.  

Summer Berry Eton Mess

Things I love about summer time:



fireflies


daylight until 9 pm


cut-off jeans and cowboy hats


mountains of sweet corn, zucchini, summer squash and basil


the freckles that pop up on my nose


summer camp (why isn't there a summer camp for adults? friendship bracelets are so in right now....)


citronella candles on the porch

road trips with the windows down


water-gun fights (you guys remember Super-Soakers, right?!)


sandcastles


flip-flops (and pedicures!)


frozen custard at the boardwalk


mini-golf


coconut-scented sunblock


the sound of crickets in the evening


the sound of the lawnmower on Saturday morning


dining al fresco and impromptu picnics


and berries, ripe berries of every kind.....

Of course it goes without saying, summer berries need no adornment to be delicious.  But when the occasion calls for a summer dessert besides a simple bowl of pure, unadulterated fruit, I frequently make the light and simple but elegant Eton Mess.

I forget when or how I first became aware of Eton Mess, perhaps I was looking for a gluten-free recipe to showcase summer's sweet bounty for my brother in law Rob, but all I know is it has been a favorite ever since.

Store-bought vanilla meringues are broken into pieces and layered with fresh, lightly whipped vanilla-scented cream and macerated berries.  I think strawberries are the traditional fruit used, but I don't see why blueberries, blackberries or raspberries couldn't stand in when they're at their peak.  And for that matter, I think sliced fresh peaches or plums would work beautifully too.

I don't typically measure anything or follow a specific recipe when I make this dessert.  It's so simple and you literally cannot mess it up (see what I did there?).  I based this recipe off of Nigella Lawson's because she is just, well, my favorite British foodie, but I've put my own American spin on things.

Eton Mess
adapted from Nigella Lawson
serves 4

4 cups sliced berries (I used a combination of sliced strawberries and blueberries)
4 teaspoons sugar, divided (feel free to substitute stevia, splenda or another sugar substitute if necessary)
2 cups heavy whipping cream
1 teaspoon vanilla extract
8-12 vanilla flavored meringue cookies or nests (or fewer, if yours are very large)
mint sprigs, optional, for garnish

Place your washed, hulled and sliced berries into a large bowl and toss with 2 teaspoons of the sugar. Allow to sit at room temperature for about 20-30 minutes, gently stirring once or twice, so the berries can release their juices.  (This step can be prepared ahead of time:  if preparing in advance, instead of leaving at room temperature mix the berries and sugar in the bowl, cover with saran wrap and refrigerate for 1-24 hours).

Just before serving, whip the heavy cream with the remaining 2 teaspoons of sugar and the 1 teaspoon of vanilla extract until soft peaks form.  Break up the meringues into large chunks and mix half of the pieces into the whipped cream.

In 4 serving glasses, layer the remaining broken pieces of meringue with the macerated berries and the whipped cream.  Garnish with fresh mint, if desired.  Serve immediately.

What are your favorite things about the summer time?  Summer has always been my favorite season, ever since I was a kid.  Even though I'm an adult and no longer have the freedom to enjoy the endless summer days of vacation, the happy memories always return as the days get longer and the evenings grow warmer.  

July Already?

I feel like this year is just flying by, don't you?  It's already July, people!

Summer has me feeling kind of lazy when it comes to the blog.  Cooking in a hot, tiny kitchen and sitting at my computer editing pictures are basically the last things I want to be doing.  I'd much rather be lounging with a good book sipping lemonade.  Or under the umbrella at the beach listening to the waves.  Or off on vacation somewhere....

I also feel like my blog is having an identity crisis lately.  Is it a healthy living blog?  Or more of a food blog?  Should I stop using blogger and switch to Word Press?  Should I change the name to something in English so people can understand me when I tell them what it's called?  Oh decisions, decisions....

Later this week, I'm flying up to visit my mom and dad in Maryland.  I hope to catch up with old friends, spend plenty of time relaxing and just soaking in the comfort of being home.  My little trip couldn't come at a better time.  I feel like inspiration has been a little lacking lately and a change of scenery will be just what I need to get the creative juices flowing again.

And, because I feel the need to prove that I haven't fallen into a black hole, here are some pictures of what I've been up to lately....


I bought a new headboard for our guest bedroom.  It's beige linen fabric and it was love at first sight...which is why it was worth renting a HUGE pickup truck all by my little (5'3") self and hauling it home.

I attended a Chevy Fit 4 Life Tour event yesterday put on by GM In The Southeast with a group of girls from my blogging meet-up group.  It involved a bootcamp class at Lifestyle Family Fitness in Hyde Park Village, followed by lunch at Fit Life Foods, an art class at Painting With A Twist and finally, Yoga in the Park.  It was a long, busy day and I was sweaty and sore at the end of it - but in a VERY good way!

Here are some photos I "borrowed" from the Tampa Bay Lady Bloggers Facebook page, courtesy of Caroline:

Learning how to do rows on the TRX during bootcamp.  [Photo credit]

Getting out our frustrations with medicine ball slams.  (Julia the PT is not so happy with her body mechanics here).  [Photo credit]

FEED ME. [Photo Credit]

Embracing my inner artist. [Photo credit]

My finished product.  I despise the "snakes" at the bottom of the dress - WHY?!!?

What it was "supposed" to look like. [Photo Credit]

Yoga in the Park.  (took this pic a few weeks ago at Yoga in the Park but it always looks about the same)

Swag bag from the event.  Love the headbands!

 Today, Hudson and I went for a nice long 3 mile walk.  Only, it had to be at least 90 degrees out and Hudson decided he needed a rest break.

Crazy eyes!

Reading magazines at the hair salon today and came across this tasty photo.  It's going on my must-make list!

Thinking I'm going to try this recipe soon.  It looks GOOD!

 Got a hair cut and high/low lights today.  Lookin' good!

Today's hair cut and high/low lights.

Latest fave Luna Bar...

Eat this!

And please check out some of the other lady bloggers for their posts on the Chevy Fit 4 Life Event!  Here are just a few...

Caroline from My Fascinating Life
Tori from In Love and Peanut Butter
Kat from Sneakers & Fingerpaints
Christie from Average Moms Wear Capes

And you can follow them on twitter at @GMSoutheast, with the hashtag #chevyfit4life, or on Facebook.

What are you most enjoying about the summer so far?  What are you looking forward to the rest of the summer?