Summer Blueberry Crisp

Blueberries are the perfect summer fruit. I have been loving them so much this summer that I will be posting another blueberry dessert recipe next week also! This "Summer Blueberry Crisp" is perfect for a summer night because it is extremely easy to throw together and takes only 45 minutes total from prep to table. This recipe is also gluten free which makes it just a little lighter but still heavy on flavor. Be sure to check out the recipe below and I hope to see you here again tomorrow. 

Summer Blueberry Crisp:

Ingredients:

1 cup old fashioned oats (use gluten free oats to make this gluten free)

1/2 cup almond meal

1/3 cup sliced almonds

1/4 cup maple syrup

3 tbsp melted coconut oil

1/2 tsp salt

5 cups fresh and washed blueberries

2 tsp freshly-squeezed lemon juice

2 tsp lemon zest

Directions:

1. Preheat oven to 350 degrees F.

2. Add oats, almond meal, almonds, maple syrup, coconut oil, and salt to a mixing bowl, and toss until combined.

3. Set aside.

4. Pour blueberries into an 8x8inch baking dish. 

5. Top evenly with lemon juice and lemon zest, and toss until combined and lightly coated. 

6. Sprinkle the oat crisp mixture evenly on top of the berries.

7. Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. 

8. Top with vanilla ice cream or whipped cream and serve immediately.

Lots of Love,  Natalie

Recently, I decided I was tired of cooking Chicken dishes so Jay and I thumbed through our Cooking Light magazines and came across this tasty sounding recipe, Honey-Orange Pork Tenderloin. I already had a good bit of the ingredients that it called for which made it an affordable meal. Although the recipe called for Brussels sprouts as the side, I thought this recipe sounded like it would pair well with cooked (white or brown) rice and Asparagus.

Ingredients:

 

1/3 cup orange marmalade

3 tablespoons cider vinegar

3 tablespoons lower-sodium soy sauce

1 1/2 tablespoons minced fresh garlic

1 1/2 teaspoons honey

2 tablespoons canola oil

1 (1-pound) pork tenderloin, trimmed

1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 

Preparation:

 

1. Preheat oven to 350°.

2. Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture.

3. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper.

4.  Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture.

5. Bake an additional 10 minutes or until a thermometer registers 150°.

6. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture.

7. Let stand 10 minutes; slice.

 

 

Happy February 1st! Have a wonderful weekend and I will see you again on Monday!

 

 

Lots of Love,  Natalie