Raspberry & Apple Granola Crumble

Disclaimer:  Lisa and I are consulting dietitians for the National Processed Raspberry Council.

I mentioned on Tuesday that I’ve been spending the week in Delburne, the small town in Alberta that harbors some of my fondest memories.

Aside from having some focused work time, enjoying nourishing family-style meals in the evenings, and finding a new show that’s gotten my attention on Netflix (Bloodline), we’ve laughed a lot. There’s a lot I appreciate my family, but their sense of humor rate among the top. 

Earlier this week, for example, what we thought would be a reflective and meditative walk turned into honing in on my horse wrangling skills. To make 45 minutes into a few short sentences, envision five horses, a donkey, and a llama, named Bugsie, fleeing for their freedom. The adventure started with our adorable host 'rancherette' graciously letting us roam her beautiful property; on our way to the walking trail, a few horses snuck out of the gate. In the initial moments, we were panicked, but as soon as we realized everything was okay and the animals returned to their home, we all shared some good belly laughs.

Before I head back to the city today, I wanted to share a recipe that’s perfect for gatherings with family and friends. Crumbles have always been one of my favorite desserts – they’re not overly complicated and still have room to pack in some nutrition with the goodness of fruit. This crumble is entirely plant-based, and utilizes date paste, which are dried dates, soaked in warm water and pureed; it’s a naturally sweet way to sweeten your desserts.

Have a great weekend!

Raspberry & Apple Granola Crumble

Raspberries and apples make a great pairing in this wholesome dessert, which only calls for a little bit of added sugar and a variety of good-for-you ingredients! Top with a scoop of Greek yogurt or serve plain for a nutritious, sweet treat.

Ingredients:

1 ½ cups oats

2 tablespoons ground flax seeds

¼ cup sunflower seeds

¼ slivered or sliced almonds

½ teaspoon cinnamon

dash of salt

4 tablespoons date paste, divided*

2 tablespoons agave nectar

1 tablespoon coconut oil, melted

½ teaspoon vanilla extract

1 bag frozen raspberries

2 sweet apples, peeled and diced

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ orange juiced

*Make the date paste by soaking dried dates in warm water and pureeing.

Directions:

1.     Preheat oven to 300 degrees.

2.     Mix dry granola ingredients (oats, seeds, nuts, cinnamon, and salt) and set aside.

3.     In a large bowl, toss diced apples and frozen raspberries with vanilla, 1 teaspoon cinnamon, orange juice and 2 Tablespoons date paste.

4.     In another large bowl, whisk 2 tablespoons date paste, agave nectar, coconut oil, ½ teaspoon cinnamon; mix in dry ingredients.

5.     In a medium baking dish, add raspberry apple mixture. Top with granola mixture

6.     Bake for 25-35 minutes until golden brown and bubbling.

Raspberry BBQ Pulled Pork Pizzas with Raspberry Ranch

While the past few weekends have been filled to the brim with incredibly fun moments including whale watching, family dinners, and a day at Disneyland, I’m looking forward to a mellow couple of days. It’s so nice to have a good balance of weekends filled with action-packed experiences and those with relaxing days to read and watch shows on Netflix. 

For tonight's low-key agenda, we're contemplating on creating a build-your-own-tacos bar, but something about Friday night pizza always sounds appealing.

While I’m not really a big Ranch dressing fan (I prefer lighter vinaigrettes; I’m pretty sure it’s the dietitian in me), this “Raspberry Ranch” is something worth trying.

Don't let the ingredients list of this recipe intimidate you. Making this pizza is easy as can be; it just takes a bit of prep work, but the prep is well worth the effort. And any remaining BBQ pork can be used beautifully as leftovers. 

 So, maybe this would be a better make-on-Sunday, enjoy-the-leftovers-on-Monday-kind-of-meal.

Happy weekend!

Raspberry BBQ Pulled Pork Pizzas with Raspberry Ranch

Don't be intimidated by this ingredients list. Making this recipe is as easy as can be -- it simply takes a little bit of prep work to cook the pork ahead of time. And the result is no ordinary pizza. It's a pizza worth the prep! 

Ingredients:

BBQ Pork:

½ onion, thinly diced

4 cloves garlic, minced

½ bourbon whiskey

½ teaspoon black pepper

½ teaspoon salt

2 cups ketchup

¼ cup tomato paste

¼ cup Worcestershire sauce

½ cup brown sugar

¼ cup raspberry puree*

3-4lbs boneless pork shoulder

Pizzas:

2 frozen garlic naan breads

½ red onion, thinly sliced

½ cup shredded mozzarella cheese

2 tablespoons freshly chopped cilantro

1 tablespoon sunflower seeds

¼ cup raspberry puree*

2 tablespoons ranch dressing (try this homemade recipe)

*We make the raspberry puree by warming frozen raspberries (over the stove or in the microwave) until they soften, stirring to make a consistent texture.

Directions:

1.     In a large frying pan, lightly sauté the finely diced onions until golden brown, add garlic and sauté for a minute more, than add bourbon. Simmer for 5 minutes

2.     Remove pan from heat and add remaining BBQ sauce ingredients *excluding raspberry puree. 

3.     Add pork shoulder to slow cooker and pour BBQ sauce over. Cook on high for about 6 hours until pork is falling apart.

4.     Remove pork from slow cooker and shred into large bowl. Whisk raspberry puree into BBQ sauce and mix into pork.

5.     Preheat oven to 450 degrees.

6.     In a small sauce pan gently sauté red onion until lightly golden, but still crisp.

7.     Place naan in oven for 2 minutes to thaw.

8.     Remove naans from oven, top each with about 1/4 cup of pulled pork, 1/4 cup mozzarella, and half the cooked red onions.

9.     Bake for about 6 minutes until cheese is melted and crust is crispy.

10.  While hot, sprinkle pizzas with cilantro and sunflower seeds.

11.  Whisk 2 tablespoons of raspberry puree with 2 Tablespoons of ranch dressing and drizzle over pizzas - or use for dipping!

Enjoy, preferably with those you love.

Disclaimer:  Lisa and I are consulting dietitians for the National Processed Raspberry Council.

Raspberry Almond Oat Muffins

Disclaimer:  Lisa and I are consulting dietitians for the National Processed Raspberry Council.

Aside from it being Easter this weekend, it’s also my Mom’s birthday.

As I’ve gotten older, more and more people tell me how much I’m like her. And despite my bratty 14-year-old self denying the inevitability of this happening (I think we’re all happy those teenage years are long gone), I now take it is one of the kindest compliments I could hear.

My mom not only makes growing older look really, really easy (I have to admit that I’ve got great genes!), she’s also one of the most supportive, optimistic, and caring people I know.

One thing I know for certain is that I inherited Mom’s tastebuds. Some of our favorite foods include: carrot cake, anything Mediterranean, peanut butter, walnuts, almonds, avocados, sweet potatoes, raspberries, pears, and really good bread.

To celebrate Easter and the people in life that we love, here’s a recipe with all the good stuff.

Raspberry Almond Oat Muffins

These muffins are incredibly easy to whip up and make for a perfect afternoon snack or breakfast on-the-go.

Makes 6 muffins

Ingredients:

dry:

1 cup oat flour

1/4 cup almond flour

2 teaspoons baking powder

1 teaspoon cardamon

1/4 teaspoon nutmeg

pinch of salt

1/4 cup slivered almonds

wet:

1 medium banana - mashed

1 egg

1/4 cup low fat plain yogurt

2 tablespoons maple syrup

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1/2 cup frozen raspberries

Directions:

1. Heat oven to 325 degrees and lightly grease muffin pans.

2. Combine dry ingredients in medium bowl.

3. In separate bowl whisk wet ingredients together.

4. Combine dry and wet ingredients together and spoon into muffin pans.

5. Bake about 25 minutes until golden brown.

Follow my blog with Bloglovin

Grilled Lamb with Raspberry Mint Sauce

I can not believe that I’ve lived in the United States for 10 and a half years. It’s strange to think that I’ve spent the majority of my adult life in California as I still feel so Canadian in my core.

And while I do have bursts of being homesick, missing my childhood friends and my family, I so appreciate how the world – through efficient travel and yes, even social media – has helped bridge the gap between my Canadian and Californian homes. 

So, in honor of St. Patrick’s Day today, I’m having a virtual celebration as I love how holidays connect people all over the world. Regardless of where you’re reading this on the globe, here’s a recipe for  Grilled Lamb with Raspberry Mint Sauce.

We busted out lamb for this celebration, because isn’t lamb just that? It’s celebratory. And if you’re feeling a little bit intimidated of cooking with lamb, I assure you, that there’s no need to be. You can even use the helpful cooking guide available here. And since grilling season is just around the corner, this recipe is good practice.

The Raspberry Mint Sauce adds a sweet, tart, cooling, and not to mention, nutritious, punch, as well. 

No matter which continent you're celebrating in, cheers to St. Patrick’s Day!

Grilled Lamb with Raspberry Mint Sauce

It doesn't get much easier than this simple recipe. Yet, as simple as it is to make, it's equally as impressive! Serve with roasted veggies and big green salad for a balanced meal.

Serves 2

Ingredients: 

½ lb. boneless lamb shoulder chops

Salt and Pepper

Sauce:

¼  cup red current jelly

3 tablespoons frozen raspberries

3 tablespoons red wine vinegar

Pinch sugar

1 teaspoon chopped fresh mint

Directions:

1. Heat grill or grill pan. 

2. Season lamb with salt and pepper. 

3. Heat sauce ingredients in small sauce pan over medium low heat, until the raspberries breakdown into a smooth sauce.

4. Grill lamb until desired doneness (about 3-4 minutes on each side for medium).

5. Slice lamb and serve with warm Raspberry Mint Sauce.

Disclaimer:  Lisa and I are consulting dietitians for the Tri-Lamb Group, Lean on Lamb and for the National Processed Raspberry Council.