This past weekend was a low-key one for us. We kicked off our Saturday morning at the gym, one of our favorite ways to start the weekend. Though I've got to admit...I'd like to set a fitness regime. I always seem to wind up reading a magazine on a cardio machine for 20 then doing some nice boring bicep flexes. Recommendations on fitness plans to mix it up and challenge myself? I'm really interested in interval training.
Do you think I garner any fitness points for reading about Jillian Michaels in Redbook Magazine while working out? Eh, maybe not, but I'm still gonna read it to pass the elliptical time on weekend mornings.
Speaking of health...
Per a friend's recommendation we Netflixed the recent food documentary Forks Over Knives and watched it Saturday. Forks Over Knives is absolutely, without a doubt, fascinating. Here's the trailer if you'd like a taste...
We're going to aim to eat a more plant based diet. In fact, it was the hubby's idea, not mine. But you know, I'll take any excuse to eat more homemade falafel pita pockets and Trader Joe's veggie burgers.
And rolling along on this topic of health and food...I made a healthy (almost) vegan dessert for us Saturday afternoon that's got plenty of whole grains, fresh fruit, and is made from whole food ingredients.
Here's the ingredient line-up beginning with the nutrition stars, fresh pears:
- 5-7 fresh pears that are well ripe. They should look almost a little bruised like the ones above. The riper they are the sweeter they'll be meaning your pie will be naturally sweeter with good for you pears, not processed sugars.
- 1 and 1/2 cups whole wheat pastry flour (or just regular whole wheat flour if you're used to it)
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 3 tbsp low fat sour cream
- 1 tbsp apple cider vinegar
- 1 large egg yolk
- 3 tbsp canola oil
- lemon juice
- 1/3 cup plus 2 tablespoons pure maple syrup (you could also use agave nectar instead if you prefer)
- 1 tsp cinnamon
- 1/2 cup oats
- 1/4 cup pear juice
Combine the flour and nutmeg in food processor and pulse until blended. Add the sour cream, vinegar, egg yolk, 2 tbsp maple syrup (more if you prefer a sweeter crust, this crust is not sweet) and pulse until blended. Add oil and pulse until blended. While your food processor runs, add ice water 1 tablespoon at a time until dough begins to form into a ball.
Remove dough and roll out on a floured surface. Place rolled out crust into a pie pan sprayed lightly with cooking spray (or I used a casserole dish because that's what I had on hand).
Wash, peel, and finely slice the pears and sprinkle a little lemon juice to preserve color. Add the pears to a bowl and mix with 1/3 cup maple syrup, 1 tsp cinnamon, 1/4 cup oats, and pear juice (I just use the juice that comes in canned pears). Pour mixture into pie pan/casserole dish with crust. Sprinkle remaining 1/4 cup oats on top and add a few sprinkles of cinnamon. Fold crust over and bake on 350 for around 30 minutes. If you're not used to healthier less sweet desserts I'd recommend sprinkling about a tablespoon of brown sugar on top of the pie before baking it. Or you can try the recipe as is and if it's not sweet enough for your taste when it's done you can always add a fancy little drizzle of agave nectar on top after baking.
While I was baking my husband was performing a little car magic.
You know how after a few years your car lights start looking like this...
He used Turtle Wax's head light restorer (Target, around $8) and now they look brand new. Totally worth the hour he spent on both our cars.
Weekend Warrior Exhibit A:
And you won't be getting a photo of me as Weekend Warrior Exhibit B because I was baking in my pjs and bathrobe. Case and point.
How was your past weekend and what are your plans for the weekend to come?
