How was your Labor Day Weekend? Don’t you just love a long weekend! I espeically love Labor Day because it’s also my Anniversary weekend! This year we celebrated #7 and we certainly have had 7 Adventurous Years.
I have loved everyone of our Run-Cations and all the memories we’ve made along the way! If you want to read about a few, here you go…..Rome not just once but twice. The Great Wall. A few other included the Wine Glass Marathon in New York, Maine, a run around a small quaint town in Florida, Texas was hot but awesome, and of course I loved visiting my brother in South Dakota! Lets not forget where I BQ’d a few times in Wisconsin and of course there’s Boston! They’ve all been amazing! Soon we’ll be headed to Chicago to celebrate and run marathon #24. God is Good!
One of our favorite things to do on a Sunday Morning after our morning run and workout is to head into Minneapolis for brunch and pay a visit to a local farmers market. This Sunday Rob found a great a little cafe called THE COPPER HEN! Go check this place out if you live near Minnapolis, MN. The ambiance is super cool and the food…..absolutely delicious.
We love Farm to Farm-to-Table Restaurants and my husband definitely knows how to make my heart full! This place makes everything from scratch and source as many ingredients as possible from local farms and businesses which I dig! Seriously, eating healthy is so much fun and tasty too.
After our tasty meal we headed to the market and picked up a few things and these beautiful flowers you see above. I love them and I love my hubby! We really had a great day!
Today, Labor Day and our Anniversary, was even better! I can’t think of another way to celebrate a great holiday than with family, friends, good food and exceptional wine.
My friends brought over the most succulent tenderloins steaks you could ever imagine….and some incredible wine. I made some Stuffed Salmon, my Roasted Cauliflower and Brussels Sprouts. A beautiful Salad with fresh juicy tomatoes and a Balsamic Syrup glaze. (I promise to post these recipes soon too).
Everything was exceptional…..including this healthy desert! My friends biked over 20 miles that afternoon, my brother golfed, my mom was busy in her kitchen preparing hundreds of mini cheesecakes for a friends wedding and this amazing desert, and I ran over 9 miles. We all worked up a “healthy” appetite!
My mom asked what she could bring for our Anniversary/Labor Day meal and I asked her if she’d like to make this yummy Berry Cobbler I saw on FB the other day. I can’t even remember who posted it, but I snapped a pic, modified it a bit, and it turned out perfectly. THANKS mom.
As a runner, I try my best to eat clean, limit sugar, get enough protein, and hydrate. Wow not easy some days, but I also realize it’s not the end of the world if I mess up one day and my protein to carb ration isn’t exactly proportionate…tomorrow is another day. So today I celebrated with friends and family!
I strongly encourage you to Savor the final stretch of summer with this tasty recipe. It’s made with wholesome ingredients and most importantly this dish comes together quickly so you’ll have plenty of time to sneak a run, a walk, or a bike ride in before dinner is served.
- Rolled Oats: A healthy source of fiber that’s been associated with a reducing the risk of coronary heart disease, colorectal cancer and lowering LDL cholesterol.
- Coconut Sugar: A natural sweetener that’s minimally processed and contains lower levels of fructose than refined white sugar. Coconut sugar also contains inulin which may slow the body’s absorption of sugars.
- Berries: Loaded with fiber and antioxidants known to help prevent aging diseases such as Parkinson’s and Alzheimer’s
- 3/4 cup rolled oats (gluten-free if necessary)
- 1/4 cup oat flour
- 1 cup assorted nut and seeds, sunflower seeds, hemp seeds, almonds, walnuts, pecans (roughly chopped)
- 1/4 to 1/3 cup of coconut oil
- 1 tsp cinnamon
- 1 tsp lemon juice
- 1/4 tsp vanilla
- 1/4 tsp salt
- 2 tbsp coconut sugar
- 3 cups frozen berries, partially defrosted
- Preheat oven to 375 degrees.
- Combine the oats, oat flower, nuts and seeds, vanilla, cinnamon, salt and coconut sugar in a medium bowl.
- Add in the coconut oil and combine until the topping becomes “crumbly.”
- Place the berries in a deep dish pie pan or cast-iron skillet.
- Evenly spread the topping over the berries.
- Bake for 45 minutes.
• Any type of berry will work!
• Serve with ice cream for a sweet treat or Greek Yogurt for a healthy breakfast.