Eating organic as often as possible is one of the main goals in our home. Seasonal, healthy food is what we strive for in our recipes throughout the week. Some days it feels like everywhere I turn there are more tempting foods that are the exact opposite of healthy. However, organic products are also something that is at an arm’s length these days, even at your local Wal-mart.
A few weeks ago we had family over for Mother’s Day and needed to stock up on some of our favorite organic products. My homemade Strawberry Rhubarb Crisp (recipe below!) topped with Stonyfield’s Organic Greek Yogurt was exactly the seasonal dessert I wanted to serve. We grabbed a few of their yogurt’s for snacks throughout the week, and since Eric drinks milk like it is nobody’s business, we picked some up as well. Organic and affordable products that we love to buy really can be just around the corner if you just look for it!
Strawberry Rhubarb Crisp
- 4 cups cut strawberries into 1/2 inch pieces
- 2-4 large stalks rhubarb (or desired amount) cut into 1/2 inch pieces
- 2 cups organic oats
- 1 cup almond flour
- 1/2 cup pure maple syrup
- 1/2 EVOO
- sea salt to taste
- Stonyfield Plain Organic Greek Yogurt
Preheat oven to 350 degrees. Line an 8×8 pan with the cut up fruit. For the crisp, in a medium-sized bowl, combine oats, almond flour, maple syrup, EVOO, and salt. Mix. Top fruit mixture. Bake for 35 to 45 minutes or until crisp on top.
Happy Memorial Day weekend everyone! Here’s to prepping for the craziest/busiest/last-week-of-school! 🙂
*Thank you to Stonyfield for sponsoring this post. All opinions are my own.