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...

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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.  

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?

Roasted Eggplant Ratatouille and Some Life Lessons

I have learned a thing or two about being on my own.  With a husband in the military and family far, far away, this has a tendency to happen.  Before I was married, I lived alone too.  I had an apartment in downtown Baltimore while I was in grad school, and while I was close enough to see my parents regularly, I had to learn to be self-sufficient, a skill I have found to be invaluable many times in the years since.

Here are a few life lessons I have learned so far, the 'you' obviously refers to me, these were all learned from experience...

Life lessons for Ladies Living Alone:

You can make a meal out of watermelon and popcorn.

Not all of the boring envelopes that come in the mail are solicitous, some are bills, and you should probably open them all just to check.

Frozen naan bread makes a very good pizza crust for one.

There are a few upsides to the solitude:  you can spend as many hours on Pinterest, Glitter Guide, reading magazines and at the gym as you please.  You can watch My Big Fat American Gypsy Wedding and nobody is going to say a peep about it.

Your car will most likely have some sort of major maintenance issue that you should probably are going to have to deal with asap.

Along those same lines, in all likelihood you will have to weather a tropical storm or hurricane, or some other natural disaster.  And you will make it through it just fine, even though you never thought you could.

You're going to have to put on some sneakers, grab an umbrella and take the dog out even in the rain.  The little guy (or gal) is depending on you.  Also, if you don't you're the one who'll be cleaning up the mess later.  Now there's some motivation.

You should have a ready supply of chocolate chips just in case the urge to bake cookies happens to strike.  And it will.

Replace the TP roll when you use the last piece in order to avoid being stranded on your next bathroom visit.

Be vigilant when you're out walking at night.  This should be common sense but it's worth saying anyway.  Also, mace is good to have handy, you know, for peace of mind.

It's probably you, not him, that makes the big mess in the kitchen.  This fact will be proven when you have the house to yourself.

It's usually a better idea to buy a pint of Ben & Jerry's than it is to buy a quart of something cheaper.  Portion control, people, portion control.  You're the only one around to eat it.

Friends are super important.  Don't forget that.  And get to know your neighbors too, they'll keep an eye on things for ya and you can return the favor.

Target sells wine in single-serving juice boxes.  No, it's not going to win any awards but the Cabernet/Shiraz blend isn't half bad and it'll do the trick when you just need a glass of red to go with your pizza for one.

When watermelon and popcorn aren't enough, you can and should cook for yourself.  Make something amazing.  Make exactly what you are craving.  Preferably try to include all major food groups since you've been living on bowls of cereal, peanut butter and banana toast, and salads for the last 2 days.

Roasted Eggplant Ratatouille is one of those dinners that I found myself craving when I had the house to myself.  I liked it so much that I'm sure I'll make it over and over again when Brian is home, as he enjoys vegetables as much as I do.  Of course, for him it will probably need to accompany some sort of meat but for me, a simple fried or poached egg on top did the trick.

This recipe comes from the book A Homemade Life that I read for my book club.  It's written by Molly  Wizenberg of Orangette, a blog which I have loved for some time now and which is one of those rare finds that combines really lovely photography, delicious recipes and beautifully written stories.  I love Molly's cooking (and eating style), it's a lot like mine in that she enjoys simple, classic foods, prepared at home with the best quality ingredients you can find.  She spent a lot of time in Paris and so the French style is often reflected in the dishes she makes.

I took Molly's advice when she recommended serving this ratatouille with a piece of crusty bread to dunk into the liquid at the bottom of the bowl.  And I have to agree that this would definitely be the way to go.  Also, she's right when she said that it gets better the next day after the flavors have a chance to marry in the refrigerator overnight.  So, even if you're the only one eating this, I recommend you make the full recipe so you can have leftovers for the next couple of days.  It's so delicious, you won't mind having to eat it a couple of days in a row, in fact you'll look forward to it.

I changed the recipe around a little, adding summer squash, as I had some on hand.  A Homemade Life is full of wonderful recipes and memories, worded so perfectly that you really get to know Molly.  It's an easy read and one that will have you heading straight for your kitchen, inspired by her simple and beautiful cuisine.

Roasted Eggplant Ratatouille
serves 4
adapted from A Homemade Life

1 pound eggplant, sliced crosswise into 1-inch thick rounds (this is approximately 1 medium-large eggplant)
olive oil
1 pound zucchini + summer squash (or any combination of the two) trimmed, halved lengthwise and sliced into 1/2 inch thick half-moons (this is approximately two large squash)
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme - the leaves only, stripped from the stems (stems discarded)
1 bay leaf
1/4 cup finely chopped fresh basil

Preheat the oven to 400 degrees F with a rack in the middle.

Lay the sliced eggplant on an oiled baking sheet and drizzle on about 2 tablespoons olive oil, rubbing the oil onto the eggplant slices, making sure both sides are coated.  Bake for 30 minutes, flipping the slices after 15 minutes, until they are lightly browned on both sides.  Remove from the oven and cool slightly, then chop into 1-inch pieces.  Set aside while you prepare the rest of the ratatouille.

Heat 2 tablespoons olive oil in a large, deep skillet or dutch oven over medium-high heat.  Add the zucchini and cook 10-12 minutes, stirring occasionally until just beginning to soften and turn golden.  Remove from the pan and set aside with the cooked eggplant.

Add a little more oil to the pan, just enough so the bottom is lightly coated, then add the onion and cook over medium heat, stirring occasionally for about 5 minutes.  Add the red bell pepper and garlic and cook just until tender for another 5 minutes, stirring occasionally.  Add the chopped tomatoes, salt, thyme leaves and bay leaf.  Stir, reduce heat to low and cover the pan with the lid.  Cook 5 minutes, then add the eggplant and zucchini back to the pan, stir and re-cover with the lid.  Cook 15-20 minutes or until everything is tender.  Adjust seasoning with salt and black pepper, as necessary to taste.  Stir in the basil and remove from heat.

Serve ratatouille hot or warm in a bowl with crusty bread for dipping and with a poached or fried egg on top, if desired.

Grilled Corn, Barley and White Bean Salad

Grain salads are some of my very favorite foods year round but especially when summer's bounty brings sweet corn, ripe tomatoes and abundant basil to the farmer's markets.  

Photo from this June's monthly Hyde Park Village Fresh Market

I find these salads so satisfying, filling and fresh, and the possibilities for variation are endless.  You can use different grains - quinoa, rice, barley, couscous, farro or wheat berries.  Use whatever fresh veggies are in season - summer squash, zucchini, cucumber, corn, tomato, asparagus...  Pick herbs from your own pots.  For dressing, a simple homemade vinaigrette is perfect, or if you're in a hurry try your favorite bottle of store-bought vinaigrette.  See what I mean, endless possibilities.

Here are a few of the other grain salads I have made and shared:

• Superfood Quinoa Salad with Shrimp and Lemon Vinaigrette
• Mediterranean Red Quinoa Salad with Lemon-Tahini Dressing
• Chipotle Quinoa with Corn and Black Beans
• Mixed Greens with Herbed Lentils, Roasted Butternut Squash and Goat Cheese (not really a grain but similar in style)

This particular salad was filled with some of my favorite summer flavors - sweet corn, tomatoes and basil.  I used cooked pearled barley because I like the size of the grains and the satisfying chew but you could always  try some wild rice or cooked quinoa in its place - really, whatever you have on hand.

My favorite way to eat this salad is on top of a bed of baby mixed greens, arugula or spinach for lunch.  The addition of the white beans makes this a bit sturdier than most pasta or grain salads, and with the filling fiber and protein in the beans, it is perfect for a light lunch.    Or alternatively, omit the leafy greens and serve it as a side-dish with grilled or roasted chicken, barbecue pulled pork, or a piece of pan-sauteed flaky white fish for dinner.  I like to think of grain salads as a healthier version of cold pasta salads, so they are perfect at tailgates, barbecues, potlucks or just a good old summer cookout.

Grilled Corn, Barley and White Bean Salad
serves 2-3, generously (this recipe can easily be doubled or tripled)

2 ears corn
juice from 1/2 a lemon (or up to 1 lemon, juiced)

2 tablespoons extra virgin olive oil (or up to 3 tablespoons)

salt and pepper, to taste (I used a scant 1/2 teaspoon kosher salt and scant 1/4 teaspoon fresh ground black pepper)

1 cup cooked barley
2/3 cup canned white beans, drained and rinsed
3 green onions, the white and green parts, thinly sliced
2 ounces fresh mozzarella cheese, chopped into small bite-size pieces
2 tomatoes, partially de-seeded and diced
generous handful arugula leaves (about 1 cup loosely packed)
1/4 cup (loosely packed) chopped fresh basil


On an outdoor grill over medium heat, grill the shucked and rinsed corn for about 10-15 minutes, turning every few minutes, until the corn has light char-grill marks on all sides.  Once cooked, strip the kernels off the cobs using a knife and allow to cool to room temperature.

While the corn cools, make the vinaigrette:  in a small bowl whisk together the lemon juice, extra virgin olive oil, salt and pepper.  Set aside.

In a large bowl, add the cooked, cooled corn kernels, cooked barley, beans, green onions, cheese, tomatoes, arugula and basil.  Pour the prepared vinaigrette over and toss gently using 2 large spoons.  Taste and add additional lemon juice, olive oil, salt and pepper if necessary.  Add the chopped basil and toss once more, gently.  Serve at room temperature or better yet, chilled in the refrigerator for 2-3 hours or prepare up to 2-3 days ahead of time.  (If preparing the salad more than 2-3 hours ahead of time, hold off on adding the chopped basil and the arugula until ready to serve, as these are prone to wilt if stored for more than a few hours time).

Also - for those of you hoping to make homemade popsicles this summer, I spotted these star-shaped popsicle moulds at Target today in the dollar section at the front of the store for $2.50!   Hurry and get them before they're sold out!  Might I suggest you try my Mango-Yogurt popsicle recipe?

What is your favorite dish to bring to summer cook-outs and barbecues?  I always like bringing a dessert because it gives me the chance to try a new recipe!  Some past hits have been Dulce de Leche Cheesecake Bars and Chocolate Whoopie Pies.