Yes, the holidays were terrific. There was snow and food and family around the table, good humor and stories. Nothing missing, really. Except in the aftermath of the many tastings of meats and cheeses that were inevitable, and the ravenousness for sarmale that ensued, I found myself lacking in drive and energy to exercise. Not even a little. Usually, not a day goes by for me without doing some sort of activity. Whether it's the gym, running, a trip with the bike, lifting some weights at home, playing badminton or going for a swim, I find it a real challenge to make it 24 hours without my drug. That is just how I'm made, I suppose.
It wasn't until last night that I put on my gear and went out for a short jog in the snow - or rather, slush. The cold gave me speed, and the frozen air filling my lung was like some sort of dreamy hookah delight. I felt like I'd been reborn. And I was also disappointed in myself for letting so much time go by without exercise. So I did what any person who's ever had exercise-guilt does in order to live with themselves: I blamed it on the food.
Now, I've no more excuses. Here is a light and fluffy recipe to help you recover from the food coma of the holidays. Only 15 minutes prep time, by the way! You can enjoy this as dessert, but it's also substantial enough to be a whole meal. Take my word for it. And now, get up and get moving!
Apple & blackberry cobbler
~ serves 4
5-6 small (or 4 large) apples, any variety, chopped
1 1/2 cups frozen blackberries (organic! Remember the Dirty Dozen)
2 tsp coconut oil
1 tsp cinnamon
a few drops stevia or 1 Tbsp brown sugar, optional (don't make it too sweet. You can always add powdered sugar on your plate if you need it)
juice from 1/2 lemon or lime
1 cup almonds
1 cup hazelnuts or walnuts (or any other combination of 2 nuts)
2 Tbsp shredded coconut
1/2 tsp cinnamon
1 tsp vanilla extract
In a large bowl, toss the apples with the cinnamon, stevia or brown sugar (optional) and lemon juice. Add the blackberries and mix gently.
In a Vitamix, blender or grinder, add the nuts, coconut, cinnamon and vanilla and pulse until crumbly.
Coat an oven-safe Pyrex pan or loaf pan (glass is best) with coconut oil and pour the fruit filling in there.
Sprinkle the nut mixture on top. Bake in a 350 degree oven for about 40 minutes, until the top has a nice amber color. To avoid it getting too dry, you can cover the pan (with lid or foil) for the first 20 minutes, and then leave it uncovered for the last 20 so the top can get crispy.
Recipe adapted from Jenny @ the Clean Blog.