Before I get to the amazing new dessert I made this week, I thought I’d share an inspiring article I came across this morning. Ever heard of “Portion Size Me”? It might ring a bell, but you’re probably thinking of “Super Size Me”, the documentary that chronicled a guy eating only McDonald’s for one month and the health problems that resulted from that diet.
On the contrary, “Portion Size Me” is the story of a 12 year old overweight kid from North Carolina who decided to embark on getting his family to change their lifestyle and eat healthy for one month.
He was tired of being bullied about his weight. One day, he proposed the idea to his Mom of doing the opposite of “Super Size Me”, and instead, have his family eat healthy for a month. The boy made youtube videos of his meals and eventually gained a following, the attention of CNN and a book agent. He has since lost a good amount of weight, started exercising, and has a book co-written with his Mom about eating healthy.
It’s not often that you see childhood obesity being tackled head on by kids themselves, so I thought it was a pretty neat story! If you want to read more about it, you can read this article or go to his website.
Now let’s talk sweets! For our anniversary this week, I made a special dessert for Luke – a Strawberry Pineapple Crisp!
I had planned to make a strawberry rhubarb dessert, but I could not find rhubarb at any grocery store. Until now, I had never made a baked dessert with pineapple. I wasn’t sure how it would turn out, but it was amazing! Luke gave it 5 stars. Strawberries and pineapples happen to be my favorite fruits, so the combination was a match made in heaven. Top it off with some strawberry ice cream and you’re in for an extremely delicious treat!
The other great thing about this dessert is how easy it is to make!
Then mix it together in a baking dish.
Add the agave nectar, juice of 1/2 and orange and cornstarch and stir until the fruit is coated evenly.
Then mix the oats, flour, brown sugar, cinnamon and melted butter together in a large bowl.
Spoon the oat mixture over the fruit in an even layer. Then bake at 375 for about 40 minutes, until the topping is golden brown and the fruit is bubbling.
Let cool for a few minutes.
Top with ice cream and enjoy!
Strawberry Pineapple Crisp
Adapted from SkinnyTaste
- 1 lb strawberries, hulled and cut into quarters
- 1 lb pineapple, cut into small squares
- juice from 1/2 an orange
- 1 tbsp cornstarch
- 1/4 cup agave nectar (or honey)
- 1 cup quick oats
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar (not packed)
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
- Preheat oven to 375.
- Cut up your strawberries and pineapple and mix them around in a baking dish.
- Add the agave nectar, juice from 1/2 orange and cornstarch and mix everything together until the fruit is coated evenly.
- Mix the oats, whole wheat flour, brown sugar, cinnamon and melted butter in a large bowl and stir to combine.
- Spread the oat mixture evenly over the fruit mixture.
- Bake at 375 for about 40 minutes, until the fruit is bubbling and the top is golden brown.
- Let cool and enjoy!