Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents

BERRY RHUBARB MAPLE CRUNCH

Filling:

1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup

• Lightly coat the inside of the slow cooker with coconut oil.
• Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
• Cook on high for 2 hours or until fruit is tender.
• Preheat the oven to 375 degrees.
• Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
• Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
• Let rest for 5 minutes then serve from the slow cooker stoneware.

recipe from Paleo Parents

Balsamic Steak with Fruit & Gorgonzola

BALSAMIC STEAK

with FRUIT & GORGONZOLA

(low calorie: about 222 per serving)

1-1/2 lb beef tenderloin, trimmed and cut into six 4-oz filets [or use a pre-cut lean beef steak]
1 tsp each kosher salt and black pepper
1 Tblsp extra-virgin olive oil
1 cup balsamic vinegar
2 Tblso strawberry jam
1 cup fresh strawberries, sliced
6 Tblsp Gorgonzola cheese, crumbled
2 Tblsp fresh basil, minced

• Season filets with salt and pepper.
• Heat oil in a saute pan over medium-high. Add filets; sear 2-3 minutes per side for medium. Transfer filets to plate; tent with foil.
• Add vinegar to the pan; cook until liquid is reduced by half, 5 minutes. Whisk in jam; stir to dissolve.
• Serve steaks with balsamic sauce, strawberries, and Gorgonzola; garnish with basil.

recipe directly from CuisineLite, Spring 2013 edition

Christmas Smoothie

CHRISTMAS SMOOTHIE

10oz Frozen Strawberries, slightly thawed
1/4 cup water
2 cups vanilla frozen yogurt
1 candy cane, slightly crushed, and one to garnish
green food coloring gel

• In a blender, process strawberries and water. Move to another cup
• Placed crushed candy canes on a place. Cover rim of the glass with green food gel, then invert over crushed candy cane.
• Pour the strawberries in the glass at the same time as the frozen yogurt to create swirl.
• Garnish with candy cane and serve immediately. 

Don't forget to hop over to the Holiday Sweets Round-Up to link up fabulous Christmas desserts!