Healthy Strawberry Crisp – WIAW

Here we are again! Another Wednesday and another edition of WIAW!



Thanks again to Jenn for linking us all together!

I didn’t do a whole lot of snacking yesterday except for unpictured watermelon (love that stuff right now), strawberries as I was cutting up a bunch for a strawberry crisp (recipe below) and a spoonful or two of peanut butter since it was National Peanut Butter Cookie day yesterday. That’s my version of a PB cookie by the way.

Breakfast: Zucchini, banana, chia oats

Lunch: Spinach salad with tomatoes, cukes, red onion and hummus/apple cider vinegar dressing. This dressing has become my favorite way to dress my salads lately. Simple but gives a little zing!

Dinner: Quinoa Pizza Balls with Yogurt Dip. I found this recipe HERE. Maryea has some really great recipes for toddlers to adults. I’ve made a lot of her stuff and have never had anything bad. I adapted a few things to what I had on hand – I cooked the quinoa in vegetable broth and used adzuki beans. I also only had dried spices so I sprinkled some on for taste. My kids even liked it(sort of)! L ate everything but A preferred eating the dip only.

On Sunday we made our first trip to a local farm to pick fresh strawberries. It’s still quite early in the season so the berries weren’t at their best but still very delicious! A and L were very excited to pick the fruit. A little too excited – they started picking everything! We had to direct their attention to carrying the boxes which solved the problem.

With an overabundance of strawberries, I was craving some kind of crisp. Here’s what evolved.

Strawberry Crisp


approx. 3 cups sliced strawberries (note: I didn’t measure)

1/4 c water

1/8 c pure maple syrup

2 tbsp almond flour

1/2 tsp ground cinnamon


1/2 c almond flour

1/4 c raw oats

2 tbsp pure maple syrup

2 tbsp coconut oil, melted

1/2 tsp ground cinnamon

1. Heat oven to 350 degrees. Spray 8 in. square glass baking dish.

2. For filling, combine fruit and water in large bowl. Add maple syrup, flour and cinnamon; stir till evenly coated. Spoon into baking dish.

3. For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit.

4. Bake 30-35 minutes or until topping is slightly browned.

It was really good but the next time I make it I will double the topping ingredients. That’s the best part, right? I had my piece(s) with a dollop of plain Chobani yogurt.

On a side note, I was on a registering spree yesterday.

I’m doing the Color Me Rad on July 15th with Team #FitFluential!It should be a GREAT RAD time. Like totally. So much for reigning in my race registering! Opps!

I also am going to Healthy Living Summit 2012! I’m excited to meet some new bloggers and to learn a lot! I couldn’t pass up the opportunity since it’s back in Boston this year.

Questions of the Day

What’s your favorite fruit?

Have you done a Color Me Rad race? Would you be interested in it?

Are you going to HLS this year?


26 comments on “Healthy Strawberry Crisp – WIAW

  1. That strawberry crisp looks delish! I’m definitely going to have to try it. My favorite fruit: raspberries. I love it during the seasonal months when they don’t cost $5 a pint. I stock up and freeze them so I don’t have to pay the ridiculous prices for frozen fruit in the other months.
    jennifer recently posted..Stroller Warriors Take On The PFTMy Profile

  2. I’ve been snacking on watermelon like crazy, too. Your strawberry crisp sounds delish! And congrats on HLS!! I’m definitely doing Fitbloggin (in September)- these conferences should be so fun! Btw, how does a ‘team’ work for a 5k? I’d join you all if I were in the Northeast!
    Laura recently posted..30-20-10 Intervals and Yogurt-makingMy Profile

  3. Yay. I’ll be at HLS too!! Can’t wait to meet you 🙂
    And I am absolutely trying those pizza balls, although I too have one twin obsessed with eating only the dip.

Comments are closed.