Fennel & Pear Smoothie Bowl

Fennel & Pear Smoothie Bowl

Smoothie bowls are great because they allow me to blend as I normally do with smoothies, but then I’m able to top the smoothie with fixings like organic coconut shreds, chopped up fresh fruit, and chia or flax seeds.

This recipe was inspired by Green Foods for Men by Michael De Medeiros and Jenny Westerkamp RD. In this book, they talk about how there seems to be a universal male aversion to green foods and how eating green foods became unmanly at some point in time.

Mini Pear Crisps with Berry Sauce

Mini Pear Crisps with Berry Sauce

I picked up three beautiful Bartlett pears at the farmers’ market last weekend. I’ve been staring at them since Sunday, patiently waiting for them to become fully ripened. I knew I wanted to do a pear crisp but it was only after baking and tasting a bite that I realized it needed a berry sauce to accompany it. I over-bought cherries and blueberries this summer and stocked them away for a special occasion, such as this.

{Mostly} Apple Crumble

Apples for Mostly Apple Crumble recipe

I woke up this morning and realized I had an overwhelming number of apples in my kitchen. I had an obligation to do something about it. Something like a deliciously sweet crumble. Et voilà: Mostly Apple Crumble.

It’s mostly apples because I threw a pear in there, squeezed a lemon on it, and threw a few strawberries in. The strawberries gave it a beautiful pink color, the lemon gave it some tart flavor and the pear … just because.

Although I hate to admit it, I am not a big raw pear eater but I do love a baked pear. In this dish, I used a combination of granny smith apples and macs because I hate to waste food but if I was buying fruit, I probably would have gone all granny. They just bake so wonderfully and give it a nice tart flavor.


Mostly Apple Crumble

Mostly Apple Crumble
Prep time
Cook time
Total time
Serves: 6 people
  • { Fruit Mixture }
  • 6 apples, thinly sliced
  • 1 pear, thinly sliced
  • ½ cup strawberries, chopped
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 4 lemon pieces, squeezed
  • { Crumble Topping }
  • 1 cup flour
  • ½ cup Quaker Old-Fashioned Oats
  • ½ cup light brown sugar
  • 4 tablespoons butter (or vegan butter)
  • ½ teaspoon salt
  1. Preheat the oven to 375F.
  2. Mix all fruit mixture ingredients together in a 9-inch baking dish or pie pan.
  3. Mix the dry ingredients for crumble topping together and then cut in the butter pieces. Try to create little crumbles the size of peas. Spread this topping evenly over the fruit mixture.
  4. Bake for 45 minutes (I like to broil for the 60 seconds to make golden brown on top). Serve à la mode if you wish. Makes 6-8 servings.