It's Spring! - February Haul + Peach Pistachio Pie

I really am trying to cut down on shopping because I can't fit anything in my closet anymore. The good thing is that I definitely spent a lot less last month than in January. Here's a summary of what I purchased last month:

I really do like this exercise of logging everything I buy at the end of each month into a spreadsheet (I use Google Drive so I can access it anywhere) because it's made me much more aware of what I'm spending my money on. If I were on a budget, I would add to the list as I shop, which would be even more effective and is something I may do when I need to budget myself.

I recently purchased the Fitbit Flex band in Lime Green (my favorite color) and am very happy with the change since it's a nice bright pop of color for Spring and I love that the lights are green too. I've retired the blue one and this will be added to my March haul snapshot. I just want to note that since it is made of silicone and is lighter in color, it's already showing dirtiness much earlier than the blue one, which is unfortunate, so I hope to find a way to clean it properly.

I'm so happy that Spring is finally here! It's been a brutally cold and unforgiving winter and I'm really looking forward to warm, sunny days and shedding all the heavy layers. In celebration of Spring, here's a light and delicious dessert that's easy to make and impressive to look at. I really wish I took a photo of it but will do the next time I make this:

Brietta's Peach Pistachio Pie

Prep time: 40 minutes
Total time: 1 hour 15 minutes

5 medium peaches, peeled, pitted, and sliced
2 tablespoon honey
1/2 cup plus 1 tsp white whole-wheat or regular whole-wheat flour
1/2 teaspoon ground cinnamon
1/2 cup old-fashioned oats
1/4 cup packed brown sugar
1/4 cup chopped shelled pistachios
1 teasoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon salt
2 tablespoon plain nonfat Greek yogurt
3 tablespoon butter, melted

1. Preheat the oven to 350 degrees. In a large mixing bowl, combine peaches, honey, 1 teaspoon flour and cinnamon.
2. In a medium mixing bowl, whisk together oats, remaining flour, brown sugar, pistachios, ginger, cardamom and salt. Using a wooden spoon, mix in yogurt, then butter; stir until oat mixture is moistened.
3. Pour peach filling into a 1-quart baking dish and top with oat mixture. Bake for 35 minutes or until filling bubbles around edges and a knife inserted in the center meets no resistance. Let rest 10 minutes before serving.

Serves 6.

Nutrition facts per serving: 249 calories, 5g protein, 41g carbohydrate, 9f gat (4.1 g saturated), 4 g fiber, 152 mg sodium

Leaving you with the fortune cookie quote, "If your friend wants to learn to drive, don't stand in the way."


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