lately. For those who have followed this blog more than a year, this is a
familiar song and dance.
But I’m trying to get caught up because next week will be all about the release
of The Bariatric Foodie Breakfast Book!
I’m so excited about that (and nervous).
owe you TWO recipes that I demonstrated on social media. I’ll post one today,
the other tomorrow. First up, let’s talk pears!
through some stuff! It deepens in color, softens in texture and, in some cases,
begins to bruise to the touch. And there’s a point where you look at it,
remembering that you really did buy it for a purpose (you really did!) but the
fruit has gone past its ability to fulfill that purpose and it is all. Your.
Ok, so maybe that’s a bit dramatic, but my main point here is that over-ripe
fruit can still have a place in your food plan! But first a few words:
- Over-ripe and rotten are NOT the same thing. You should be
able to tell the difference just by looking at the fruit but if there is any
doubt, cut a piece of fruit in half. If it is mostly still healthy inside with only a few soft/bruised spots, cut
those out and keep it moving.
- However, note that over-ripe fruit is fruit whose sugars
have developed and intensified. That means it’s naturally sweeter than the day
it was picked and therefore when you prepare stuff with it, you’ll need to
adjust additions accordingly.
- My ultimate rule for over-ripe fruit goes like a page from
the Johnnie Cochran playbook: “If in doubt, throw it out!”
the produce section that they had the “last chance” bin out. That’s where the
produce folks package up fruits/veggies that are older and sell them for deep,
deep discounts. It is a well-known fact in my household that I have the physical
inability to resist this cart. I can. Not. Do it!
pears. I bought them, endeavored to do something yummy with them, then put them
in the fridge.
pears. When I have very, very, very ripe pears, I start thinking pear butter!
officianados (I wonder what they are called) but it was easy and can be used a
bunch of different ways.
- 4-6 whole pears (Nearly any kind works, but the ones in the picture
are Bosk. Also note they don’t have to be over-ripe. They can be freshly
- 2 tsp. lemon juice
- Optional: ½ c. no-calorie sweetener (I used Splenda) or to
taste, 1 tsp. cinnamon or 1 tsp. apple pie spice and I’ll say below how you can
add protein, if you wish.
process. You don’t have to peel or seed them at this point.)
pears, cut side down, on the cookie sheet.
the less time they’ll take to roast). When they come out of the oven they
should be easily pierced with a fork, the skin should have darkened considerably
(mine already had dark skins because they were over-ripe, but look for an olive
the skin with a spoon or paring knife. Flip them over and then use a teaspoon
to easily remove the seeds.
processor if that’s what you’ll use to pulverize them) and add lemon juice,
sweetener (if using) and spice. If you are using protein powder, you’d add that
at this stage as well. I recommend using ¼ c. (or four tablespoons) of protein
powder for every four pears you use, but play around with it. You can use
vanilla, unflavored or any other kind you like!
reach your desired consistency (they can be chunky, they can be smooth…go with
what you like best!). I don’t have a food processor so I used an immersion
blender and did the same.
add some to some protein oatmeal and the kids have been noshing on it as well.
I also put some aside and added some black chia seeds, stuck it in fridge (so
that the seeds could fill up with water. Post-ops should NOT consume un-hydrated
chia seeds as they take in fluid and expand in the gut in their un-hydrated
form). What I ended up with is this:
crunch, it thickened the whole deal and it gave it an almost…dare I say…carbonated
mouthfeel. So…if you’re interested give that a try.
I also used it to make the dessert at the top of the post which I called “deconstructed pear crumble.” It’s basically 1/3 c. of the pear butter, about 1/4 c. of Bear Naked protein granola (I also used Fiber One another time but did not photo that) and a little poof of whipped cream. Yummy!