Crinkly Baked Pears and MACA

It seems so weird not to spend all day studying!

So…I got an okay start on “getting back in the game”

Breakfast was a bowl of oat bran. I LOVE oatbran… I think I may like it even more than oats! I haven’t had it in so long, so I was very excited to have it this morning.

In my excitement I totally forgot to add bananas into the mix
I made do by slicing some up to put on top.

I also decided to hop on the “maca” train and sprinkled some on my oatbran along with my regular cinnamon.

I’ve seen it floating around the blog world and I’ve been wanting to test it out.

What’s so great about Maca?
Well… it’s rich in amino acids, phytonutrients, vitamins, and minerals. It increases energy, can help with endurance and it supports the immune system and adrenal function (helps with stress). It gives things a malted flavor.

Common use: desserts, pudding, smoothies, yogurt, ice cream, nut milks
(All info from Pure2Raw)

For more info on Maca you can go here.

***
My exercise today was SHOPPING!

I went to Sur La Table to get some kitchen items. It was very difficult not to buy everything in the store. I had fun looking around. It’s a cook’s paradise in there

I ended up getting a salad spinner, dish brush and an ice-cream scoop. I have my eye on a couple other things I may go back for though!

The rest of the day was spent with JH! We went to Whole Foods for a late lunch and we each created our own salad.

My ugly, yet very tasty, salad.  (romaine, roasted veggies, quinoa, tomatoes, chickpeas)

And JH’s pretty, and also very tasty, salad (Arugula, chick peas, berries, walnuts and goat cheese)

I am slowly but surely getting back on track. Tomorrow morning will definitely include a trip to the gym! I’m scheduling it in

Also…JH was kind enough to provide me with another awesome recipe to share with you! A fruity and delicious treat for the holidays.

Crinkly Baked Pears
Serves 6.

What You’ll Need:

• 1 cup of marsala wine or dry red wine
• 1/4 cup raw sugar.
• 1/4 cup agave nectar
• 2 cloves
• 1 cinnamon stick.
• 1 strip lemon zest,, removed with a vegetable peeler.
• 1/4 teaspoon pure vanilla extract.
• 6 firm ripe pears, Bosc preferred (unpeeled)

Directions:

• Preheat the oven to 300F.
• Place all of the ingredients except the pears in a shallow gratin or baking dish in which the pears will fit; stir to combine.
• Stand the pears in the liquid.
• Bake, basting now and then with the pan juices, for about 2 hours. When the pears are done,, they will be tender but not mushy, the skins wrinkled and crinkly and the liquid syrupy. Cool the dish on a wire rack.
• Remove the spices and lemon zest. Serve the pears warm or a a cool room temperature, spooning a little syrup over them.

Have a great night

Janna