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Baked Pears - Parsnips & Paleo
Prior to 2011 I could hardly tell you the difference between dicing and mincing, not to mention I felt like Fauna in the kitchen not knowing what any of these odd abbreviations meant.
Two years after I started cooking, and one year after we became organic, I discovered the Paleo lifestyle. It just made sense to me, and it was easy to start making the switch. Now, two years into the Paleo lifestyle, I have changed so much for the better. I became a much less picky eater (I still won't touch pickles though); my blood sugar became stable, my asthma disappeared, headaches stopped, and I had more energy and stamina than I really knew what to do with. I began to lose a lot of weight, and with all this extra energy, I started exercising more. I began to learn about gluten, GMO, and Monsanto, and how severe my allergies were to wheat, grain, and all the gluten and sugar that accompanied them.
The first year of Paleo, I lost 25lbs, about 3 inches, and was a size 10US. As of now, approaching my second Paleoversary (2 years on Paleo in January 2015), I weigh 145lbs for a total loss of 35lbs and wear a size 6-8US, for a total loss of 4 sizes.
We feel great, and we do our best to support local produce, including responsibly sourced meat and vegetables from farms and ranches that treat their animals with dignity and respect. It means so much to me to be a part of this movement and this lifestyle, and I could never go back now. I have committed.
- 2 Bosc pears
- 1/4 cup walnuts, chopped
- 2 tbsp raw wildflower honey or organic maple syrup
- 2 tbsp dried fruit (cranberries, raisins, or cherries), (optional)
For this recipe, you can pick and choose your spices and even your nuts of choice if you want something different. I think walnuts are the best baking nuts around and taste excellent with the pears (and apples) but pecans are a close second. For a sweeter dish, add a bit more honey or maple syrup, and substitute the nutmeg with cardamom. For a spicier dish, add a bit of cloves, or substitute the cinnamon with ginger.
For an extra flavor, add your choice of dried berries or fruit if you'd like!
- Preheat oven to 350F. Dice the pears and chop the walnuts. If adding dried fruits chop them if necessary into small pieces (smaller than the pear pieces). Combine in a mixing bowl and gently stir.
- Add cinnamon (about 1-2 tsp) and nutmeg (about 1/2- 1 tsp). If substituting cinnamon with ginger: 1 tsp. If substituting nutmeg with cardamom: 2 tsp. If adding cloves, 1/4 tsp. Mix ingredients until covered with the spices.
- Grease a small baking dish with butter (or coconut oil if you prefer.) Add the ingredients to the dish. Drizzle with the honey or syrup.
- Bake at 350F for about 40 minutes, or until pears have reached desired tenderness. Let cool for a few minutes before serving and enjoy!
This recipe essentially will yield one serving per pear you use in the recipe, depending also on the amount of nuts and dried fruit (if any) that you use. 3 pears may serve 4 people easily.
I do hope you enjoyed the recipe, and please rate, comment, and share so I know how I'm doing!