Wellness Wednesday: Seasonal Eating- The Final Chapter

This week, we close out our month of seasonal eating with a sweet favorite: blueberries. Blueberries are low in calories and contain fiber and Vitamin C. They are also a great source of antioxidants- those friendly plant compounds that help stifle inflammation within the body and correct existing cellular damage. Take advantage of the end of the season and score a sweet treat by adding them to yogurt, fruit salad, or popping them in your face plain. If you feel like doing something fancier, try this recipe from Paleo Grubs- its delicious and wont max out your macros!

Legendary Gluten-Free Blueberry Crisp (YUM!)  (from Paleo Grubs)

Desserts with only a few ingredients can still taste amazing. In this recipe blueberries are baked and topped off with sweet almonds. The blueberries start bubbling in the oven and the almond crumble turns a nice golden brown. A sweet cinnamon smell starts permeating the kitchen as it bakes. Then the warm dishes come out of the oven in a beautiful shade of purple, ready for you to enjoy.

Ingredients

·         2 pints fresh blueberries

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·         Juice of 1 lemon

·         1 cup almond flour

·         1/2 cup slivered almonds

·         1/4 cup coconut oil, melted

·         2 tbsp maple syrup

·         1 tsp cinnamon

·         1/8 tsp salt

·         Pinch of nutmeg

 

Directions

1.    Preheat the oven to 375 degrees F. In a small bowl, toss the blueberries with the lemon juice. Divide between six ramekin dishes.

2.    Using the same bowl, mix together the remaining ingredients until combined. Spoon the almond crumble over the blueberries. Bake for 30-35 minutes, until bubbly and golden brown. Let cool slightly before serving.