Gluten Free Ginger Apple Crisp

December 3, 2014July 2, 2025anne

This week I went to my first Holiday party of the season and brought this apple crisp. It was easy to put together, and contains natural, healthy, easy to find ingredients (I found everything for this recipe at the Sellwood New Seasons).

Still have cranberries left over from Thanksgiving? Add them to this not too sweet apple crisp. Fresh cranberries (as opposed to dried berries with added sugars and dyes) provide a host of health benefits. Eating foods like berries that are loaded with Vitamins C, E and fiber may help lower blood pressure, reduce your chance of heart disease and stroke and help protect your gums. Plus they turn the apples in this dish a pretty pink color.

Apples are another nutritional powerhouse. Most of the antioxidants are found in the peel so choose fresh, local organic varieties when possible and leave the peels on for this recipe. Ginger contains powerful anti inflammatory properties, and has been shown to reduce arthritis pain, reduce nausea and boost the immune system – just what we need this time of year.

Try this recipe and let me know what you think…

Gluten Free Ginger Apple Crisp

Ingredients:

• 1 tablespoon organic unsalted cultured butter

Filling:
• 6 large baking apples, thinly sliced
• 1⁄2 cup finely chopped fresh cranberries (I used a food processor to chop these)
• 4 tablespoons pure maple syrup
• 1 tablespoon lemon juice
• 1 tsp lemon zest
• 3 tablespoons finely chopped crystallized ginger
• 1 teaspoon pure vanilla extract
• 1 tablespoon organic cornstarch

Topping:
• 1 cup oats (not instant)
• 1⁄2 cup demerara sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts
• 1⁄4 pound organic unsalted cultured butter, cold and cut into small cubes

Instructions:

1. Preheat oven to 350.
2. Generously grease a 9 x 13 baking dish with butter.
3. Toss the apples, cranberries, maple syrup, lemon juice, ginger, vanilla and cornstarch in a large bowl. Mix well.
5. Spread the fruit mixture into the buttered pan.
6. In a separate bowl, combine the topping ingredients.
7. Spread the topping on the fruit, making sure all the apples are covered.

Bake until fruit is cooked through and topping is lightly browned, about 45 minutes. Cool for 10 minutes. Serve warm or at room temperature.

This is a great bake ahead dish. Prep and bake it off in the morning (or the night before). Warm it up in the oven while you are eating dinner and it will be hot and ready for dessert!

Anne McCranie is a Portland, Oregon based personal trainer and licensed massage therapist. She believes in whole, minimally processed foods, and butter! (yes butter is a health food) Anne is not a doctor or nutritionist. Please see your medical professional for specific dietary advice.

Fresh Cranberry Orange Relish

November 16, 2014July 2, 2025Anne

Are you hosting Thanksgiving this year? Looking for a simple, flavorful, colorful side dish? Check out this SUPER EASY super quick cranberry relish. No cooking required. All you need is a food processor, cranberries, oranges, a squeeze of lemon and a splash of apple juice. So easy even the kids can help!

The orange peels contain most of the ascorbic acid as well as vitamin C, vitamin A, enzymes and fiber so we leave them on for this recipe. Orange peels are known to be a lung cleanser and may help relieve congestion. The health benefits of eating cranberries include immune support, anti inflammatory and cardiovascular benefits, and reduced length and severity of UTI’s.

Ingredients:

One 8 oz bag of fresh or frozen organic cranberries
2 small organic oranges (mandarins or satsumas)
1/4 to 1/2 cup organic white sugar
2 tsp lemon juice
2 Tbsp apple juice

Directions:

1. Rinse and roughly chop and seed the oranges (leave peels on).

2. Rinse the berries.

3. Place all ingredients in the food processor and process until the mixture forms a slightly coarse texture. You may need to do this in batches if your bowl is small like mine. Start with a 1/4 cup of sugar and add as needed to taste. I like this just slightly sweetened.

4. Chill and serve.

This makes 4 – 6 small-ish servings. Double the recipe if you are serving a crowd.

Anne McCranie is a Portland (Sellwood), Oregon based Licensed Massage Therapist and Personal Trainer. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.

Roasted Tomato Basil Soup

September 9, 2014July 2, 2025anne

Does your kitchen counter look like this?

Three clients brought me tomatoes and cukes this week – thanks ladies! I also had a volunteer tomato plant pop up in my new back yard. I completely ignored it and it is loaded with red tomatoes right now – go figure.

If your friends and neighbors have started running the other direction when you show up with bags of tomatoes never fear! I have a delicious tomato soup recipe for you courtesy of Ina Garten. At least twice a month I make this whole roasted chicken recipe of hers in the crock pot. Love the Barefoot Contessa!

For this tomato soup you roast your tomatoes in the oven, throw in a jar of canned tomatoes, fresh basil and chicken stock. The ingredients are all easily sourced at your local market or grocery store. This recipe is so easy even the kids can help. Click here for the link to Ina’s Roasted Tomato Basil Soup recipe, including a video, and let me know how your soup turns out.

And yes please do continue to bring me your tomatoes. I will make soup.

Green Tea Sunshine Smoothie

July 11, 2014July 1, 2025anne

It’s the season for camping, backyard BBQs, trips to the coast, and days at the hot springs… anything to get us closer to the sunshine and into the water!

On my recent trip to Florida I was out on the beach in the middle of the day and got a little too much sun. I should have known better and covered up, but I purposefully did not put on sunscreen. In the past few years I have all but stopped using it. Instead I wear a big hat (see the photo below of me and my cute Mom on the beach) and bring a long sleeve shirt if I am going to be out for hours at a time.

I’m sure you have been told to slather yourself with sunscreen daily, even in the winter, however you may be doing more harm than good. I believe that getting a blistering sunburn is a bad idea and can cause permanent damage to your skin. I also believe that some sun exposure improves my mental and physical health.

Most commercial sunscreens are loaded with chemicals that not only keep us from producing enough vitamin E, but actually increase our risk of skin cancer. The good news is we can help our skin be more resistant to burning by choosing to eat foods that support our digestive health. This month I offer a delicious healthy not too sweet smoothie that does just that.

This refreshing summer treat is full of healthy, whole foods that nourish skin and may protect both against sunburn and long term skin damage!

Ingredients

1 ripe avocado

6 small ripe apricots

1/2 cup kale

1/2 cup spinach

1 cup blueberries

1 – 2 cups green tea

1 handful mint leaves

1 large handful ice

1 tsp spirulina powder

* Recipe makes enough for two to share

How to make

1. Brew tea to your liking and let cool. I used organic loose leaf jasmine green tea from Whole Foods. You can also apply green tea bags to your skin topically for more relief from a long day in the sun.

2. Chop or tear up all of your greens – kale, spinach, mint – and measure out amounts.

3. Combine all ingredients in your blender (starting with just 1 cup of green tea to begin with) and blend thoroughly until you reach desired consistency. Add more ice to thicken and cool, add more tea if you want a thinner smoothie.

4. Pour in a fun cocktail glass, top with some blueberries and a sprig of mint, and sip on this!

Enjoy!

Anne McCranie, owner of Fluid Movement + Massage, is a Portland (Sellwood) Oregon based Licensed Massage Therapist and Personal Trainer. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.

Chocolate + Coconut Pineapple Bites

May 29, 2014July 2, 2025anne

Y’all know my buddy Laura Ruben? She is an insanely good cook. She crafts delicious meals with simple, healthy ingredients. You have probably sampled her handiwork at Fluid’s summer client parties and she was the head chef on our Hawaii retreats. Her latest creation, these chocolate pineapple bites are the perfect summer treat! Try this healthy dessert at your next backyard barbeque and let me know what you think.

This simple recipe relies on the amazing flavors and nutrition of each of the few ingredients. I love the Del Monte Gold pineapple because it’s not as acidic as some other varieties. One of my favorite fruits, pineapple is jam packed with Vitamin C, Manganese and healthy fiber. The deep dark chocolate balances the pineapple’s tartness, while the coconut adds crunch.

Ingredients:

One Del Monte Gold pineapple

Two cups of dark chocolate chips (60% cacao or higher)

Two Tablespoons of coconut oil (click here for my favorite brand)

One cup organic shredded coconut (I like Bob’s Red Mill unsweetened)

Toothpicks

Directions:

1. Peel, core and cut the pineapple into rings, and then into bite sized chunks.

2. Place the pineapple pieces on a paper towel on a plate, core side up and spear with a toothpick.

3. Pour shredded coconut into a bowl.

4. Melt chocolate and coconut oil in the top level of a double boiler until it is smooth and creamy. (or microwave for 1-2 minutes, stirring every 30 seconds until smooth)

5. Let the chocolate cool slightly. Dip pineapple in chocolate sauce, roll in coconut flakes (sides first, then bottom), set on a plate and refrigerate.

Enjoy!

Anne McCranie is a Sellwood, (Portland) Oregon based Personal Trainer and Licensed Massage Therapist. She offers these recipes to tickle your taste buds. Please see your medical professional for specific dietary advice.