Fighting back against chronic pain with a simple, creative, & healthy lifestyle. Inspiring others to become warriors.

Saturday, November 24, 2018

Everyone loves peach cobbler right?

Well, that's a great summertime treat, but why should fall fruits be overlooked?

I love pears and I feel like a kid at Christmas when they come into season. This year I wanted to have a simple Paleo dessert for Thanksgiving since I was attempting my first turkey (and it turned out really good). I thought about cobbler but peach season has come and gone...so that led me to think about pears.

Best idea I've had in a long time.

I modified our family peach cobbler recipe to Paleo and then subbed in pears for the peaches.

It was so delicious and easy. As a chronic pain warrior, the hardest part was chopping the pears, and that didn't take nearly as long as other recipes I bake.

Plus, I finally got to use Cassava flour as a 1:1 switch for All Purpose Flour and it worked!
Paleo Pear Cobbler

Ingredients:
7 - 8 Fresh Pears (any choice but if you use Bartlett, make sure they are firm and not soft)
1 1/4 cups Coconut Sugar (divided)
1 stick grass fed butter
3/4 cup Cassava Flour
2 teaspoons baking powder
1 t ground cinnamon
1/4 teaspoon salt
3/4 cup unsweetened almond/coconut milk blend (So Delicious, Nutpods, or BetterHalf)
1 large organic free range egg

Supplies:
4 bowl mixing set: small, medium, medium-large, large
Cutting Board
Knife
13 x 9 baking dish
Whisk

Make It!

Preheat the oven to 350 degrees.

Place the butter stick in a 13x9 baking dish and place in the oven while it is preheating.

Do yourself a favor and get a small mixing bowl for "trash" to put the pear cores in. This will make your prep work super fast and keep your cutting board clear since you have a lot of pears to chop.

Get a second medium to large bowl, to drop in the pear chunks you are baking with.

Wash the pears and cut into quarters. Remove the stem and seeds (drop into trash bowl as you go). Chop each quarter into 2-inch chunks. Drop into your large bowl. Toss with 1/2 cup of the coconut sugar.

Remove the baking dish from the oven. The butter should be completely melted by now and you don't want it to burn.

Whisk all of the dry ingredients in a large bowl together including the remaining 3/4 cup of coconut sugar.

In your last remaining small bowl, whisk the egg and the nut milk together. I decided to try this new milk from Thrive Market and it was perfect.
Slowly add the wet into the dry and stir together. Pour batter over the melted butter in the baking dish and then spoon the pears on top. Do not mix. The batter will rise up in between the pear mixture.

Bake for 45-50 minutes until the crust is firm and not soggy. The sides should be bubbly.

Enjoy!

#leohusband who isn't paleo like me enjoyed his with a scoop of Bluebell Homemade Vanilla Ice Cream. However, he had it for breakfast this morning and loved it plain too!

I also had it for breakfast today because even though the Thanksgiving food was great, seeing family was awesome, Friendsgiving was superb, it really was the absolute worst Thanksgiving in my life, but more on that later...

Friday, November 9, 2018



This gorgeous fall dish also tastes amazing. It seems like the flavors would clash but the salty brine of the olives goes so well with the sweetness of the pears.

Ingredients:
2 Asian pears
1 large red onion
2 sprigs of fresh rosemary 
3 T olive oil
Large handful of Kalamata olives
4 sprigs of fresh flat leaf parsley

Equipment:
Large bowl
Chefs knife
Cutting board
Aluminum foil lined large baking sheet
Oven


Roasted Pears and Red Onions with Rosemary

Make it:
Preheat your oven to 425°

Wash all produce.

Cut the pears in half then in quarters. Cut each quarter in half. From the haves, cut three slices (this should be approximately 1/4 inch slices). Place in bowl. 

Peel the onion. Cut the onion into 1/4 inch rings. Place in bowl. 

Strip the rosemary from the stems and place in the bowl with the pears and onions. 

Drizzle the olive oil over the pears, onions, and rosemary. Toss. Spread out evenly on the baking sheet. 

Roast for 20-25 minuets. 

While everything is roasting, strip the parsley from the stems and coarsely chop it with the Kalamata olives. 

When the roasting is finished, dump the roasted pears and onions back into the bowl. Top with the parsley and olive garnish. Serve immediately. Salt and pepper to taste. 

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