Monday, June 11, 2012

Weekend & The BEST Sugar Free Rhubarb Crisp EVER!

Hope everyone has had a great Monday!  After a weekend of indulging on a few margaritas with the hubby, I needed Monday to come fast. For some reason Mondays are always good days for me.  It symbolizes the beginning of a new week, which means another chance to start fresh with a week of healthy eating and a consistent exercise routine. 

I recently joined Instagram and now I'm hooked.  If you follow me on Twitter or if we are friends on the Facebook group you probably have seen them.  Here's one of my favorite photos I took:

(Joseph & our dog Angel)
On Sunday, we all went on a 3 mile bike ride in the morning and I did a Yoga group class for my afternoon workout.

I took it slow this morning with a 3 mile run on my treadmill. All I could think about (and smell) was my Crockpot Steel Cut Oats  that was waiting for me to devour for breakfast. It was delish!

For lunch I had a turkey sprouted wrap: I used 1 Ezekiel wrap, 6 slices of lean turkey meat, cilantro, 2 tbs of hummus, 1/2 of a zucchini, cilantro, 1 chive and broccoli slaw. 

Joseph joined me for an afternoon of Isanity Max Interval Circuit.  Fun stuff!  This workout is the 1st workout of the 2nd month (tough month) of the Insanity Series.  We have decided that for this week we are going to do one of the 2nd month workouts every other day together.  I'm really looking forward to working out with Joseph, it is so much better to have a partner in crime than to do it alone.  I find I workout extra hard when I don't do it alone.

I still had 2 rhubarb stalks left that were starting to look a little sad.  I decided to make a Rhubarb, Blueberry, Pear Crisp for dessert tonight. 

 For the filling I used: 

Mix all the ingredients together. Divide and place in 3 ramekins. I put this mixture together and placed in the fridge for 6 hours before baking. 

For the crisp part I used:

4 WASA crackers
2 tbs of oats
1 t. of cinnamon
1 t. of nutmeg
5 truvia packs
1 tbs of cold organic butter

Mix in a food processor, until you get pea size pieces and pour evenly over rhubarb.  Cover the ramekins in aluminum foil and bake in 400 degrees for 25 mins.  Remove the foil and broil on high for an additional 2-3 mins.  Serve with a dollop of Chobani plain greek yogurt & drizzle some raw honey & a pinch of cinnamon over top.  Enough for 3 ramekins full. 
Cool for about 10 minutes & enjoy!


  1. This is one of my favourite sweet things to eat, i am in love with rhubarb.

  2. Hmmmm...I would assume this is delicious. I'm craving for this right now. Hope my hubby will make these for me. :)


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