This seasonal and sweet crowd-pleasing dessert makes a well-balanced breakfast too! Just add a generous dollop of yogurt on top for your protein. Perhaps a lovely Memorial Day treat, with leftovers for breakfast😊.
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1/3 cup plus 3 Tbsp. all-purpose flour, divided
1 1/2 cups oats
2 Tablespoons light brown sugar
2 Tablespoons butter, cut into pieces
Nonstick cooking spray
Toppings per serving: For dessert: 2 Tablespoons low fat frozen yogurt; For breakfast: ½-1 cup nonfat Greek yogurt plus a teaspoon of honey or maple syrup
Spray the bottom of a 1-quart casserole dish or 9” square baking dish with nonstick cooking spray and set aside.
In a large bowl, whisk together the granulated sugar and the 3 tablespoons of flour.
Add the blueberries and raspberries to the bowl and gently toss to coat.
Transfer the coated berries into the prepared baking dish.
In another bowl, combine the oats, brown sugar and the remaining 1/3 cup of flour.
Add the cut butter pieces (using a pastry cutter, a fork, or your fingers-best method!), until the crumble mixture resembles coarse crumbs.
Sprinkle over the berries. Lightly spray top with oil spray.
Bake at 350 degrees F for about 30 minutes. Switch to high broil for 2-3 minutes or until golden brown. Watch carefully to make sure it does not burn! Cut into 8 squares and add toppings per serving. Makes 8 servings.
Even with the warmer weather, the slow cooker can be a great way to not turn your oven on and produce that extra heat. It keeps things simple for a busy day or night when you want a light bite, without the stress of complicated cooking. You can spice things up as much as desired, or keep it cool. Chicken, veggie or vegan sausage works well here.
1 medium apple (Braeburn or Honeycrisp), peeled, cored, chopped
14 ounces vegetable broth, low sodium
2 pounds kale, washed, stems removed and chopped or torn into bite-size pieces
1 15-ounce can of diced tomatoes, low sodium
1/2 Vidalia onion, chopped (about ½ cup)
2 Tablespoons apple cider vinegar
1 teaspoon crushed red pepper
1 teaspoon smoked paprika (yes, the smoked makes a difference here)
¼ teaspoon salt (optional)
1 package sausage (pre-cooked chicken, veggie, or vegan), chopped into bite-size pieces
Place apple through smoked paprika in a large slow cooker. Cook on low for 3-4 hours, stirring every 30-45 minutes. Add pre-cooked sausage for the last 30 minutes to heat up. Makes 2-3 dinner servings.
This salad brings true joy from its simplicity, beauty, and combination of sweet, tart, and salty. You could add grilled chicken or shrimp for a balanced main meal, or serve as is for your side dish.
4 cups arugula
1 cup + ¼ cup fresh blackberries, rinsed well, divided
¼ cup + 1 Tablespoon crumbled feta cheese, low fat, divided
¼ cup fresh lemon juice (about 1 large lemon)
1 Tablespoon olive oil
1 Tablespoon honey
Salt and freshly ground pepper to taste
Optional toppings: lemon zest, balsamic glaze, pistachios, or favorite nuts
In a large salad bowl, toss arugula, blackberries and ¼ cup of feta cheese.
In a small bowl, whisk together lemon juice, olive oil, honey, salt, and freshly ground pepper.
Toss the salad bowl ingredients with half of the dressing. Taste and add more dressing if needed. Top with the ¼ cup of blackberries and tablespoon of feta cheese. Suggest further topping it off with lemon zest and balsamic vinegar, and desired nuts. Makes 4 side dish servings, or two servings with a protein (ie. grilled chicken, tofu) for a complete meal.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.