So….It’s been a while!
I have been incredibly busy helping the roommates move out and making
After the moving session last Saturday, Matt decided he would put together the kitchenette table I bought from Amazon that came in 3 very large boxes.
I was so happy to have him tackle that project because it gave me anxiety just looking at it!
After he was almost done he asked me how many tables I had bought.
Well apparently Amazon decided to ship me 3 table and chair sets, rather than just one. So I had to go through that fiasco to get those back to them.
But now, I am super pleased with the end result. Especially having taken a huge risk buying online.
I absolutely love this table! It’s totally affordable at $142 and it is perfect for our little space.
Here are the details if you are interested!
My friend & coworker gave me a mango from her tree in her yard this week. Last time she did this, I devoured the damn thing before I could make a dessert out of it!
This time, I told myself I would do something a bit more creative.
Voila…enter Skinny Mango Peach Blueberry Cobbler.
To be honest, I kind of threw it together. That’s my style usually. I like to experiment.
I received a two thumbs up from Matt. So I guess it’s another winner for the recipe book!
Did you try the cobbler? Let me know what you think in the comments below!!
xoxo, Robyn ♥
Skinny Mango Peach Blueberry Cobbler
1 Mango – peeled and cubed2 Peaches – cubed
1 cup blueberries
4 tbsp lemon juice
2 tsp whole wheat flour
1/4 cup agave nectar
1 cup Old Fashioned Oats
1/2 cup whole wheat flour
1/3 cup white sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, melted
1. Preheat oven to 375º F.
2. In a non-greased cast iron skillet at all ingredients for the filling a mix well until fruit is completely coated.
3. Combine all ingredients for the crumble topping in a bowl and mix well.
4. Top the filling mixture with the topping mixture.
5. Bake for approximately 40 minutes.
6. Top with low-fat whipped cream or low-fat ice cream. Enjoy!