Easy Cranberry and Asian Pear Tart

 

Easy cranberry and Asian pear tart flavored with vanilla and tea spice. Nutritionally rich sweet and light Asian pears are perfect for many recipes.

Recipe Can Be Found Here: Natural Fitness Diet

Cranberry Smoothie Bowl

This breakfast cranberry smoothie bowl is packed full of cranberries, mixed berries, bananas, almond milk and topped with coconut, chia seeds and nuts.

Recipe Can Be Found Here: Nutmeg Nanny

𝑵𝒂𝒕𝒊𝒐𝒏𝒂𝒍 𝑬𝒂𝒕 𝑨 𝑪𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 ð‘«ð’‚𝒚

Bowl of cranberries surrounded by cranberries on wooden table, elevated view

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𝑪𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝑨𝒏𝒕𝒊𝒐𝒙𝒊𝒅𝒂𝒏𝒕 𝑷𝒖𝒏𝒄𝒉

𝑴𝒂𝒌𝒆𝒔 𝒂𝒑𝒑𝒓𝒐𝒙𝒊𝒎𝒂𝒕𝒆𝒍𝒚 𝒔𝒊𝒙 𝒅𝒓𝒊𝒏𝒌𝒔

2 𝒄𝒖𝒑𝒔 𝒇𝒓𝒆𝒔𝒉 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔

6 𝒕𝒐 8 𝒑𝒆𝒂𝒓𝒔, 𝒎𝒆𝒅𝒊𝒖𝒎 𝒔𝒊𝒛𝒆

1 𝒄𝒖𝒑 𝒒𝒖𝒊𝒏𝒄𝒆 𝒔𝒊𝒎𝒑𝒍𝒆 𝒔𝒚𝒓𝒖𝒑 — 𝒎𝒂𝒌𝒆 𝒂𝒉𝒆𝒂𝒅, 𝒓𝒆𝒄𝒊𝒑𝒆 𝒃𝒆𝒍𝒐𝒘

𝑭𝒆𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒂𝒏𝒅 𝒘𝒉𝒐𝒍𝒆 𝒑𝒆𝒂𝒓𝒔 𝒊𝒏𝒕𝒐 𝒂 𝒋𝒖𝒊𝒄𝒆 𝒎𝒂𝒄𝒉𝒊𝒏𝒆. 𝑫𝒐𝒖𝒃𝒍𝒆 𝒔𝒕𝒓𝒂𝒊𝒏 𝒕𝒉𝒆 𝒋𝒖𝒊𝒄𝒆 𝒕𝒉𝒓𝒐𝒖𝒈𝒉 𝒂 𝒇𝒊𝒏𝒆 𝒎𝒆𝒔𝒉 𝒔𝒕𝒓𝒂𝒊𝒏𝒆𝒓 𝒕𝒐 𝒓𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝒔𝒆𝒆𝒅𝒔. 𝑰𝒏 𝒂 𝒑𝒊𝒕𝒄𝒉𝒆𝒓, 𝒎𝒊𝒙 𝒕𝒉𝒆 𝒑𝒆𝒂𝒓 𝒂𝒏𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝒋𝒖𝒊𝒄𝒆 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒒𝒖𝒊𝒏𝒄𝒆 𝒔𝒊𝒎𝒑𝒍𝒆 𝒔𝒚𝒓𝒖𝒑.  𝑻𝒐 𝒔𝒆𝒓𝒗𝒆, 𝒑𝒐𝒖𝒓 𝒐𝒗𝒆𝒓 𝒊𝒄𝒆 𝒂𝒏𝒅 𝒈𝒂𝒓𝒏𝒊𝒔𝒉 𝒘𝒊𝒕𝒉 𝒇𝒓𝒆𝒔𝒉 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔.

𝑹𝒆𝒄𝒊𝒑𝒆 𝑩𝒚: 𝑮𝒊𝒏𝒂 𝑪𝒉𝒆𝒓𝒔𝒆𝒗𝒂𝒏𝒊

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𝑪𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝑹𝒆𝒍𝒊𝒔𝒉

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
3 𝒄𝒖𝒑𝒔 (12 𝒐𝒛 𝒃𝒂𝒈) 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔
2 𝒂𝒑𝒑𝒍𝒆𝒔, 𝒄𝒐𝒓𝒆𝒅
1 𝒐𝒓𝒂𝒏𝒈𝒆
¼ 𝒐𝒇 𝒐𝒓𝒂𝒏𝒈𝒆 𝒑𝒆𝒆𝒍
½ 𝒄𝒖𝒑 𝒄𝒐𝒄𝒐𝒏𝒖𝒕 𝒔𝒖𝒈𝒂𝒓, 𝒃𝒓𝒐𝒘𝒏 𝒔𝒖𝒈𝒂𝒓 𝒐𝒓 𝒐𝒕𝒉𝒆𝒓 𝒆𝒒𝒖𝒊𝒗𝒂𝒍𝒆𝒏𝒕 𝒔𝒘𝒆𝒆𝒕𝒆𝒏𝒆𝒓

𝑰𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏𝒔
𝑪𝒐𝒎𝒃𝒊𝒏𝒆 𝒇𝒊𝒓𝒔𝒕 4 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 𝒊𝒏𝒕𝒐 𝒇𝒐𝒐𝒅 𝒑𝒓𝒐𝒄𝒆𝒔𝒔𝒐𝒓 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑. 𝑴𝒊𝒙 𝒊𝒏 𝒔𝒖𝒈𝒂𝒓. 𝑳𝒆𝒕 𝒔𝒕𝒂𝒏𝒅 𝒊𝒏 𝒓𝒆𝒇𝒓𝒊𝒈𝒆𝒓𝒂𝒕𝒐𝒓 𝒇𝒐𝒓 𝒔𝒆𝒗𝒆𝒓𝒂𝒍 𝒉𝒐𝒖𝒓𝒔. 𝑴𝒂𝒌𝒆𝒔 7 𝒔𝒆𝒓𝒗𝒊𝒏𝒈𝒔

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𝑵𝒖𝒕 𝑹𝒐𝒂𝒔𝒕

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
3 𝒐𝒛 𝒅𝒓𝒊𝒆𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔
3/4 𝒄𝒖𝒑 𝒉𝒐𝒕 𝒘𝒂𝒕𝒆𝒓
8 𝒐𝒛 𝒄𝒂𝒔𝒉𝒆𝒘𝒔, 𝒕𝒐𝒂𝒔𝒕𝒆𝒅 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒇𝒊𝒏𝒆
6 𝒐𝒛 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃𝒔
2 𝒕𝒔𝒑 𝒇𝒓𝒆𝒔𝒉 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1/4 𝒕𝒔𝒑 𝒈𝒓𝒐𝒖𝒏𝒅 𝒃𝒍𝒂𝒄𝒌 𝒑𝒆𝒑𝒑𝒆𝒓
3 𝒕𝒃𝒔𝒑 𝒐𝒍𝒊𝒗𝒆 𝒐𝒊𝒍
1 𝒍𝒂𝒓𝒈𝒆 𝒐𝒏𝒊𝒐𝒏𝒔, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
1 𝒍𝒂𝒓𝒈𝒆 𝒄𝒂𝒓𝒓𝒐𝒕, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒔𝒉𝒓𝒆𝒅𝒅𝒆𝒅
2 𝒄𝒍𝒐𝒗𝒆𝒔 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒄𝒓𝒖𝒔𝒉𝒆𝒅
2 𝒔𝒎𝒂𝒍𝒍 𝒎𝒊𝒍𝒅 𝒐𝒓 𝒉𝒐𝒕 𝒓𝒆𝒅 𝒄𝒉𝒊𝒍𝒊𝒆𝒔, 𝒇𝒊𝒏𝒆𝒍𝒚 𝒄𝒉𝒐𝒑𝒑𝒆𝒅
3 𝒐𝒛 𝒇𝒍𝒐𝒖𝒓
𝑨 𝒍𝒊𝒕𝒕𝒍𝒆 𝒖𝒏𝒅𝒆𝒓 1 𝒄𝒖𝒑 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒔𝒕𝒐𝒄𝒌 𝒐𝒓 𝒃𝒓𝒐𝒕𝒉

𝑰𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏𝒔
𝑷𝒓𝒆𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒕𝒐 375 𝒅𝒆𝒈𝒓𝒆𝒆𝒔. 𝑮𝒓𝒆𝒂𝒔𝒆 𝒂𝒏𝒅 𝒍𝒊𝒏𝒆 𝒂 2𝒍𝒃 𝒍𝒐𝒂𝒇 𝒑𝒂𝒏. 𝑷𝒖𝒕 𝒕𝒉𝒆 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒊𝒏𝒕𝒐 𝒂 𝒄𝒖𝒑 𝒂𝒏𝒅 𝒂𝒅𝒅 𝒕𝒉𝒆 𝒉𝒐𝒕 𝒘𝒂𝒕𝒆𝒓, 𝒔𝒆𝒕 𝒂𝒔𝒊𝒅𝒆 𝒕𝒐 𝒔𝒐𝒂𝒌. 𝑴𝒊𝒙 𝒕𝒉𝒆 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃𝒔, 𝒏𝒖𝒕𝒔 𝒂𝒏𝒅 𝒓𝒐𝒔𝒆𝒎𝒂𝒓𝒚 𝒊𝒏 𝒂 𝒃𝒐𝒘𝒍 𝒂𝒏𝒅 𝒔𝒆𝒕 𝒂𝒔𝒊𝒅𝒆. 𝑯𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒊𝒍 𝒊𝒏 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒏𝒐𝒏 𝒔𝒕𝒊𝒄𝒌 𝒑𝒂𝒏 𝒐𝒓 𝒑𝒐𝒕. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒐𝒏𝒊𝒐𝒏𝒔, 𝒄𝒂𝒓𝒓𝒐𝒕 𝒂𝒏𝒅 𝒔𝒂𝒖𝒕𝒆 𝒇𝒐𝒓 𝒔𝒆𝒗𝒆𝒓𝒂𝒍 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒆𝒏𝒅𝒆𝒓. 𝑨𝒅𝒅 𝒕𝒉𝒆 𝒄𝒓𝒖𝒔𝒉𝒆𝒅 𝒈𝒂𝒓𝒍𝒊𝒄 𝒂𝒏𝒅 𝒄𝒉𝒐𝒑𝒑𝒆𝒅 𝒄𝒉𝒊𝒍𝒊𝒆𝒔 𝒂𝒏𝒅 𝒄𝒐𝒏𝒕𝒊𝒏𝒖𝒆 𝒕𝒐 𝒔𝒂𝒖𝒕𝒆 𝒇𝒐𝒓 𝒂 𝒄𝒐𝒖𝒑𝒍𝒆 𝒎𝒐𝒓𝒆 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒈𝒂𝒓𝒍𝒊𝒄 𝒓𝒆𝒍𝒆𝒂𝒔𝒆𝒔 𝒊𝒕’𝒔 𝒂𝒓𝒐𝒎𝒂.
𝑻𝒂𝒌𝒆 𝒐𝒇𝒇 𝒕𝒉𝒆 𝒉𝒆𝒂𝒕 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒊𝒏 𝒕𝒉𝒆 𝒇𝒍𝒐𝒖𝒓. 𝑻𝒉𝒆𝒏 𝒑𝒐𝒖𝒓 𝒕𝒉𝒆 𝒉𝒐𝒕 𝒔𝒕𝒐𝒄𝒌 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒂𝒏 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒘𝒆𝒍𝒍 𝒕𝒐 𝒇𝒐𝒓𝒎 𝒂 𝒔𝒕𝒊𝒄𝒌𝒚 𝒑𝒂𝒔𝒕𝒆. 𝑺𝒕𝒓𝒂𝒊𝒏 𝒕𝒉𝒆 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒊𝒆𝒔 𝒂𝒏𝒅 𝒔𝒕𝒊𝒓 𝒕𝒉𝒆𝒎 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒃𝒐𝒘𝒍 𝒄𝒐𝒏𝒕𝒂𝒊𝒏𝒊𝒏𝒈 𝒕𝒉𝒆 𝒄𝒂𝒔𝒉𝒆𝒘 𝒂𝒏𝒅 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃 𝒎𝒊𝒙𝒕𝒖𝒓𝒆. 𝑻𝒉𝒆𝒏 𝒕𝒊𝒑 𝒕𝒉𝒆 𝒄𝒂𝒔𝒉𝒆𝒘, 𝒃𝒓𝒆𝒂𝒅𝒄𝒓𝒖𝒎𝒃 𝒂𝒏𝒅 𝒄𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒂𝒏. 𝑴𝒊𝒙 𝒘𝒆𝒍𝒍 𝒔𝒐 𝒕𝒉𝒂𝒕 𝒆𝒗𝒆𝒓𝒚𝒕𝒉𝒊𝒏𝒈 𝒊𝒔 𝒕𝒉𝒐𝒓𝒐𝒖𝒈𝒉𝒍𝒚 𝒄𝒐𝒎𝒃𝒊𝒏𝒆𝒅. 𝑷𝒂𝒄𝒌 𝒕𝒉𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒊𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒓𝒆𝒑𝒂𝒓𝒆𝒅 𝒍𝒐𝒂𝒇 𝒕𝒊𝒏. 𝑺𝒎𝒐𝒐𝒕𝒉 𝒅𝒐𝒘𝒏 𝒕𝒉𝒆 𝒕𝒐𝒑 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒃𝒂𝒄𝒌 𝒐𝒇 𝒂 𝒘𝒂𝒕𝒆𝒓 𝒅𝒊𝒑𝒑𝒆𝒅 𝒎𝒆𝒕𝒂𝒍 𝒔𝒑𝒐𝒐𝒏.
𝑩𝒂𝒌𝒆 𝒇𝒐𝒓 𝒂𝒓𝒐𝒖𝒏𝒅 𝒇𝒐𝒓𝒕𝒚-𝒇𝒊𝒗𝒆 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒕𝒐 𝒐𝒏𝒆 𝒉𝒐𝒖𝒓, 𝒐𝒓 𝒖𝒏𝒕𝒊𝒍 𝒇𝒊𝒓𝒎 𝒂𝒏𝒅 𝒂𝒏 𝒊𝒏𝒔𝒆𝒓𝒕𝒆𝒅 𝒌𝒏𝒊𝒇𝒆 𝒄𝒐𝒎𝒆𝒔 𝒐𝒖𝒕 𝒄𝒍𝒆𝒂𝒏. 𝑵𝑶𝑻𝑬: 𝑶𝒏𝒄𝒆 𝒃𝒂𝒌𝒆𝒅, 𝒍𝒆𝒕 𝒍𝒐𝒂𝒇 𝒔𝒊𝒕 𝒊𝒏 𝒕𝒉𝒆 𝒑𝒂𝒏 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 𝒉𝒂𝒍𝒇 𝒂𝒏 𝒉𝒐𝒖𝒓 𝒃𝒆𝒇𝒐𝒓𝒆 𝒔𝒆𝒓𝒗𝒊𝒏𝒈 𝒔𝒐 𝒊𝒕 𝒘𝒊𝒍𝒍 𝒇𝒊𝒓𝒎 𝒖𝒑.

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