Berry Berry Good Saturday!

The farmers’ market is one of my favorite destinations. I can throw down some serious cash on fresh veggies and local, organic meats. So today at the Morganton market was no different. It’s still early in the season, but I was able to pick up some beautiful lettuce and red and white radishes.

Then I stopped by the booth of my favorite local meat purveyor, Rock House Farm. Seriously, these folks are the bomb! They were pretty well stocked today, and I walked away with a roast, some bratwurst (for Memorial Day), ground lamb, and 4 filet mignon to base tonight’s family dinner party around.
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Tonight’s dinner menu, courtesy of (in large part, although not entirely, unfortunately) our local farms is:

Filet mignon
Sweet potato crisps
Roasted radishes
Butter lettuce salad with blackberry vinaigrette
Berry-Rhubard Crisp

Here is the recipe for the crisp, which I came up with by combining about 8 different recipes and improvising. There is no added sweetener, but instead I pureed several medjool dates to add some sweetness.

Berry-Rhubarb Crisp

Preheat oven to 400 degrees.

Filling:
4 stalks rhubarb, chopped
3 cups mixed berries, chopped (I used strawberries, blueberries, and blackberries)
1 T. lemon juice
1 T. arrowroot powder
1 t. vanilla extract or paste
6 medjool dates (3 will be used for topping) – Make sure you remove pits, if they have them! I may or may not have forgotten this step….
3 T. boiling water

Combine berries in mixing bowl with lemon juice, arrowroot powder, and vanilla. Put dates and boiling water into food processor and mix until it is a paste. Add 1/2 of the date puree to the fruit and mix will. Pour into a baking dish.

Bake fruit for about 30 minutes. Remove from oven and add topping.

Topping:
1 c. ground pecans
1/2 c. almond meal
1/2 t. sea salt
(3 medjool dates that are already listed above, pureed)
2 T. coconut oil (or butter, although that is not Whole30 approved)

Combine first 4 ingredients, and then cut in coconut oil. Make sure it is mixed well. Then “crumble” on top of the fruit and put back in the oven for about 10 more minutes until it crisps up.

Let sit a few minutes before serving. Voila!
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Today’s food:

Breakfast: 1 T. coconut butter, double espresso

Lunch: leftover ribs (meat only) over salad (romaine, olive oil, apple cider vinegar)

Snack: too many nibbles off the crisp topping (messed it up the first time)

Dinner: filet mignon, sweet potato crisps, roasted radishes, butter lettuce salad with blackberry vinaigrette, Berry-Rhubard Crisp

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2 thoughts on “Berry Berry Good Saturday!

  1. I have to ask – are you really filled on this? I need my breakfast when I wake up (usually yogurt with plenty of berries and nuts). I cannot imagine that a tbsp of coconut butter and espresso is satisfying. Are you eating the amount you want? Or is there a whole 30 food maximum per day? Just curious (I’m considering do the whole 30 myself).

    • Hey Jess!
      Yesterday’s breakfast was a bit of an anomaly, as I really just wasn’t hungry and was out running errands. That is one of the best parts of this – I’m not controlled by hunger. I can eat until I’m full (it really is hard to overeat on protein and veggies, I’m finding), and I don’t have any sugar/carb crashes. It takes several days to get over the “carb flu,” so you have to hang in there, but once you do it’s like you’re a totally different person. If I eat the breakfast you have, I’d be starved in about 2 hours (although it’s WAY better than if I had a bowl of cereal or something!).

      And to your question about “amounts” of food, there is no measuring or keeping track. No limits, except for how full you feel. And I’m WAY more in tune with my body’s needs and fullness now, which is great. I can actually just stop eating mid-bite. Crazy for me!

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