The first time I had tomato jam was at Cafe Gratitude in LA. Now, I am always looking for new and interesting ways to eat my favorite foods. And a lot of times, restaurants provide a great source of inspiration. But this bowl, especially the tomato jam, absolutely blew me away.
Down the street, we’re talking. Man, is that inspiration wind strong!
So how excited are we for late summer fruit? Maybe a little too much because I basically want to hoard it ALL.
I am pretty much head over heels for anything blueberries or peaches right now. And that is partially why this recipe exists. Lately, at my farmers market or at the grocery store (which, let us be real, is practically everyday, I see the pints of blueberries or the smooth peaches and I just HAVE to buy a bag. I think it is because I am worried I will walk into the store one day and they will no longer have peaches or blueberries. The problem is my belly is tiny (as I am tiny) and I can only hold so many peaches and blueberries. Also, my freezer is only so tiny, so I can only freeze so many.
I was in a real pickle.
Luckily for me, I can make delicious desserts with all of these excess blueberries and peaches! And this one was one of my very favs. During my summers as a kid, there was only one way my family knows how to enjoy nature’s bounty. That, dear readers, is making and eating desserts that are basically 85% fruit. You know, just so we can get some heath factor in there. One of my favorite desserts growing up was a fruit crisp. My dad would make one every week or so, and that 9×13 inch pan would be gone in a matter of days. We would make it with whatever fruit happened to be in season. In the fall, it was always apples or pears. In spring, strawberries and rhubarb would take the show.
However, the recipe for crisp that stands through all of my memories is a peach and blueberry crisp with plenty of cinnamon and lemon zest. And this recipe is a great little single ladies riff on my favorite dessert. It is vegan, gluten free, and give SUCH a delicious texture and flavor that is just UMPH. I don’t add anything to the fruit because I really want to let the flavors shine. If you want, feel free to add a bit of sugar or lemon zest. I then make a quick little topping out of coconut oil, coconut sugar, and Dr. McDougall’s Right Foods instant oatmeal. I used the Chia Crunch flavor and I loved the contrast it gave with the soft fruit. Delectable? You bet your bottom dollar!
2 cups chopped fruit of your choice ·(here, I used chopped peaches and blueberries)
¼ teaspoon cinnamon
1 packet Dr. McDougall’s Right Foods instant oatmeal, any flavor
4 teaspoons coconut oil, solid (if liquid, place in the refrigerator for approximately 5 minutes until solid)
1 teaspoon coconut sugar
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together cinnamon and chopped fruit. Divide into two oven proof ramekins. In another small bowl, mix together Dr. McDougall’s Right Foods instant oatmeal, coconut oil, and coconut sugar, smashing everything together until well combined. Divide oat topping on top of two ramekins of fruit. Bake for 15-20 minutes until golden brown. Top with coconut whipped cream or vegan yogurt. EAT.
If I was an agent, this recipe would be my Britney Spears. It’s such a winner.I get so many e-mails and messages about these onions. They are probably my most requested recipe on Instagram and for good reason! First of all, they are freaking stunning. Have you ever seed a color like these onions?
This post is sponsored by Brummel and Brown Organic Buttery Yogurt Spread
Look what I made us today!
It is my new favorite quick and easy, cozy-ish summertime dinner. I know, I know. You were probably thinking that I was going to make some sort of salad or something, what with it being summer and healthy and all. But sometimes, I need a huggish meal and, if we want to be honest with ourselves, salads are not very huggable. Instead, I want to feature veggies in all their glory in cuddly ways.
Even though it is 95 degrees outside and technically way too hot to cuddle.
And it’s a recipe that just screams summer, which we all need right now because Monday is not the most summer-y day of the week. Ok ok, for real though, I feel like Mondays just require fun food, you know? Just something to push us into the thralls of the week ahead. Especially after testing some pretty dicey mango recipes yesterday and feeling like I had the ultimate sugar rush.
Back back back, far beyond when I first had a blog. Or the blog before this blog. I bet you did not know that I had a blog before this blog, did ya? I started it between my junior and senior year of college. The Cutting Veg name has always stuck along, but that blog had the funniest attempts at photos. We’re talking photos on the floor to catch that lighting. And the recipe that started it all was a smoothie bowl!
I hope you guessed right, cause that smoothie bowl was INSANE! Ice ream for breakfast insane!
Channeling my role model, I had an “aha” moment this weekend.
Can you guess just from that who my role model is? That’s right. It’s Oprah. Oprah has been my spirit animal for as long as I can remember. And she has a lot of moments called “aha” moments. I remember watching Oprah with my mom, and wondering how Oprah all of a sudden would get these lightbulbs in her brain. It was as if she was an idea factory.
And if her bank account is any indicator, the factory is doing QUITE well.