Healthy-ish Oat Pear Pie

Greetings! I haven’t written any recipes in over a month but if you’ve been reading my blog for a while, you may have noticed that I tend to write less when I’m busy with school. In addition to being a full-time grad student, I also started a new job in september as a nutritionist! All of my work seems to be paying off and it’s a great feeling. I’m a big believer in occasionally celebrating achievements with healthy baked goods. I’m also a big fan of local produce. Combine these two you get my latest recipe: Healthy-ish Oat Pear Pie. I’m calling this recipe “healthy-ish” because pie isn’t the healthiest food in general, but I did make a healthier version of pie by using whole wheat flour and less (vegan) butter than found in some recipes.

Healthy-ish Oat Pear PieIMG_7578

Ingredients

Pie shell:

  • 2.5 cups whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1.5 sticks of  3/4 cup Earth Balance spread (melted)
  • 1/4 cup cold water
  • 1 tbsp. nondairy milk

Filling:

  • 4-5 medium sized, locally grown (if available) bosc pears, peeled, cored, and sliced
  • 2 tbsp. maple syrup
  • 2 tbsp. brown sugar
  • 1 tbsp. agave
  • 1 tbsp. lemon
  • 2 tbsp. cornstarch
  • 1 tbsp. cinnamon

Topping:

  • 1/2 cup old fashioned rolled oats
  • 1/4 cup brown sugar

Directions

For the pie shell:

  • Measure and mix dry ingredients. Melt the butter and add into the dry ingredients, mix well. Add the nondairy or regular milk along with the cold water into the mixture, slowly. If the mixture becomes too moist, add a little more flour by the tablespoon. Set aside and refrigerate for 30 minutes to an hour. After time has elapsed, spray a round pie pan/tin with nonstick spray. You can either roll out the dough using a rolling pin coated in flour so that the dough can easily be placed and spread into the pie pan OR you can use your hands to transfer the dough to the pan and mush it into the pan so that it is completely covered on all sides (I used the second method). Add any extra dough to the upper sides of the pan to create a thicker crust.

For the filling:

  • Peel, core, and cut the pears. Pears should be cut into small pieces, but not diced. Place the pears in a large bowl, and add the maple syrup, honey, sugar, lemon juice, and stir in the cornstarch so that it dissolves into the liquid. Mix well. Add the cinnamon and mix. Transfer the filling into the pie crust that lines the pie pan.

For the topping:

  • Sprinkle oats and brown sugar on top of the filling.

Preheat the oven at 375°F. Bake for 40-50 minutes, until the edges of the crust are browned and a knife can be inserted cleanly into the center of the crust. Remove from the oven after baking and allow to cool before cutting. Serve with ice cream, soy ice cream, sorbet, or hot cider. As always, enjoy!

-Jess

Blueberry Bliss Muffins

Something about baking makes me quite introspective (see some earlier posts here, here, and here). As I was baking these muffins, I started to reflect on how food (and really anything that brings us pleasure) is a lot more enjoyable when you actually work for it. It’s easy to buy food that other people prepare, but when you actually prepare your own food and take time to learn about what appeals to you, the result is a lot sweeter (…or saltier depending on the recipe 😉 ). Obviously, as the writer of a food blog, I’ve realized this quite a long time ago, but sometimes you have to remind yourself to enjoy your own hard work and recognize that the best things are things that you can imagine, work for, and create (and that goes way beyond the topic of food!)

Back to the muffins, the following recipe is full of fiber and antioxidants from the wild blueberries. If you can’t find wild blueberries, regular blueberries (fresh or frozen) will work just fine.

IMG_6992

Ingredients

  • 2 cups whole grain flour (whole wheat, whole spelt, whole brown rice, etc. all work)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/3 cup granulated sugar
  • 1.5 cups unsweetened applesauce
  • 2 tbsp. safflower oil
  • 1 cup non-dairy milk (I used hemp milk for this recipe). Add more if needed.
  • 1.5 cups frozen wild blueberries
  • 1/2 cup oat bran

Directions

  • Preheat the oven to 350°F
  • Combine the flour, baking powder, baking soda, sugar, and oat bran together in a large bowl and mix well.
  • Add the oil, applesauce, non-dairy milk.
  • Add the wild blueberries (no need to defrost if you’re using frozen ones).
  • Grease a muffin tin or use muffin tin cups. Using a spoon, transfer the muffin batter into each cup evenly.
  • Bake for 25-30 minutes. The muffins will be ready when golden in color and if the “toothpick test” comes out clean (insert a toothpick into the center of a muffin. If done, none will remain on the toothpick after removing if from the center of the muffin).
  • Remove from the oven and allow to cool.
  • Enjoy!

-Jess

Roasted Veggie One-Layer Lasagna

For the past few weeks (up until now), I haven’t been inspired to cook anything exciting but I am excited about something…my classes for fall semester start next week! I’m excited because it means I’m one step closer to my master’s and the beginning of my career. On a food-note-I wanted to make a dish for the next few days so that when I come home, I can just heat this up for an easy lunch or dinner (or healthy midnight snack). The following recipe is chock full of nutrients in the form of root veggies and whole grains. You can also roast some green veggies, like kale or brussels sprouts and add them to this recipe (which I didn’t do, but just thought would taste amazing). If you’re not a vegan, feel free to add some cheese, but this version I made is vegan.

photo 3-11Ingredients (serves 3)

  • 6 sheets/pieces of whole grain lasagna
  • 2 large beets, chopped into cubes in a size to your liking
  • 3 carrots, chopped
  • 1.5 cups tomato sauce
  • 2 tbsp. vegetable oil or olive oil (but not extra virgin olive oil, because this is going in the oven)
  • 1 additional carrot to be grated
  • pepper, to taste
  • a sprinkle of garlic powder

Directions

  • Preheat the oven to 400 degrees fahrenheit
  • Place chopped veggies, pepper, and 1 tbsp. oil in an oven safe dish and mix so that the oil covers the veggies
  • Roast veggies at 400 degrees for 30 minutes
  • While the veggies are roasted, boil a large pot of water
  • When the water comes to a boil, place sheets of lasagna in water. Don’t break them to allow them to be fully submerged, just wait until half of them become pliable enough to fit entirely in the water.
  • After 8-12 minutes, the pasta should be ready.
  • Remove from stove and drain. Then, pat dry or lay them across a surface to dry
  • Remove the roasted veggies from the oven after 30 minutes
  • Grease another oven-safe dish and then lay three of the lasagna sheets down on the dish
  • Add a layer of tomato sauce to the lasagna sheets
  • Add most of the roasted veggies and sprinkle garlic powder, add 1 tbsp. oil, and another layer of tomato sauce if desired
  • Add the second layer of lasagna sheets (you should have three remaining) on top of the roasted veggies/tomato sauce mixture
  • Add one more layer of tomato sauce on top, and (optional) a few more roasted veggies on top of the sauce
  • Grate a carrot using a cheese grater and add on top (like you would with cheese)
  • Stick in the oven at 400 degrees for 6-8 minutes
  • Remove from oven, allow to cool, and serve (or save for later)
  • Enjoy!

-Jess