Have I mentioned yet how much I truly love this time of year? So many amazing things are in season, it’s fabulous! Our market has been chalk full of delicious, local peaches. I try to watch refined sugar, which is why a recipe like this is so great. Using natures own bounty a delicious dessert is born. And of course if you’d like to add some extra yumminess you can certainly eat these with some ice cream or Greek yogurt, however I’m convinced they’ll stand up just fine on their own!
Full recipe & instructions found on The Pioneer Woman
Grilled Peaches & Pecans
Here’s what you’ll need:
- Fresh Peaches, Halved And Pitted
- Maple Syrup, For Brushing
- Butter (for Grilling)
- Pecans, Chopped
Oh how I absolutely love the flavors of summer. Although berries probably top my list, peaches certainly come in a close second. Peak season is here (or darn close anyway). I’m always looking for ways to savor my husband’s most favorite fruit. I love a good peach cobbler or peach banana smoothie however this recipe sounds like it would make a divine breakfast treat! I have a few alterations I’ll be making, please see them in parenthesis below.
For full recipe and instructions please visit Cookie Monster Cooking!
Peach Pecan Coconut Oatmeal
For the oatmeal:
- 3 cups water
- 1 cup milk (I’ll be using coconut or almond milk in place of cows milk)
- 1 tablespoon unsalted butter (I’m going to try a little coconut oil instead)
- 1 cup steel-cut oats
- ¼ teaspoon salt
- 3 tablespoons packed light brown sugar (my sweetener of choice will be honey or pure maple syrup instead of brown sugar)
- ¾ teaspoon cinnamon
- 1 ½ teaspoons vanilla extract
- 1 to 2 peaches, diced
- ½ cup pecans, roughly chopped
- ½ cup unsweetened coconut
I’m always on the lookout for new and healthy breakfast and snack ideas and just so happen to be a huge fan of chia pudding. This recipe takes a twist on the version I normally make as it has a double layer….oh lala! These look simple enough to make ahead of time in little cups and keep refrigerated so all I have to do is take one out in the morning and it’s a go. I’m also liking that it’s a healthy, protein packed snack for our little guy, although I’d probably omit the protein powder in this case.
Full recipe and instructions can be found on Fueling Endurance Performance.
- 3/4 cup almond milk
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 0.5 tsp cinnamon (optional)
- 0.5 cup mango puree
- 0.5 cup strawberry puree
- 1 scoop protein powder (I’ll likely omit this)
- 1 tsp shredded coconut
- 1 strawberry, hulled and chopped
There is one thing this college girl loves, and it is a meal in a mug! A friend and I experimented with meals in a mug this past school year for our newspapers food column, and the results were not visually appealing, but they tasted great! The only problem with the recipes we tried is that they were not the healthiest choices. When it comes to muffins, there are many healthy variations nowadays, and when I came across this recipe made with all natural ingredients, including flax, I was stoked to try it! It only takes one minute if you have a shallow mug or bowl, and it serves one, which is a perfect breakfast option for the person on-the-go!
1 ounce frozen blueberries
1/4 cup ground flaxseed
1/2 tsp baking powder
2 Tbsp sugar-free pancake syrup
1/2 tsp orange zest
1 egg white
1/2 tsp nutmeg
For directions and nutritional facts, visit SparkRecipes.
Ahhhh the amazing tastes of summer! One of my husband’s favorites are heirloom tomatoes. Not only are they beautiful to look at but they have a delicious flavor about them. They’ve been showing up in droves at our local market so I thought this recipe is quite timely. It would make a tasty breakfast beverage or jazz up a homemade Bloody Mary.
For full recipe and instructions please visit Whole Foods Market
Fresh Heirloom Tomato Juice
- 4 large heirloom tomatoes (about 3 pounds), cored and quartered
- 3 tablespoons lemon juice
- 1 teaspoon prepared horseradish, plus more to taste (optional)
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon freshly ground black pepper
- 6 dashes Tabasco sauce
I absolutely love rich desserts! This one caught my eye because it is so simple and doesn’t use any refined sugar. I can whip this up in a few minutes and voila dessert is served! In my typical fashion I’ve made modifications….the original recipe called for heavy whipping cream but I don’t do much dairy so I swapped that out for coconut cream. This one is a winner!
Recipe modified from Fit, Fun & Delish (visit for the original recipe)
Strawberries & “Cream”
- 3 cups fresh strawberries (or any of your favorite berries really)
- 7.5 teaspoons natural sweetener such as Truvia or Stevia, divided. (you can also try using honey or agave nectar if you prefer)
- 1 cup coconut cream (I put 2 cans of full fat coconut milk in the fridge and just skim the cream off the top and save the liquid for smoothies)
- In a food processor, puree 2.5 cups strawberries and 4.5 teaspoons of Truvia or Stevia until smooth.
- Strain the puree through a fine colander and discard the seeds. Chill the puree until cold.
- In a medium bowl, using a hand mixer on medium speed, beat the coconut cream.
- Add the remaining 3 teaspoon of Truvia (or 2 Tbsp sugar) and continue beating until stiff peaks form.
- Fold the puree into the coconut cream until mixed but streaks of white and puree are still visible.
- Transfer to serving cups and chill until ready to eat. Garnish with fresh strawberries before serving.
Now this is a dish made for dad! Boy would I be excited if this was on the Father’s Day brunch table. The only problem, is that it would be real hard for my family to make enough! I can imagine that these go pretty quickly. What a combination, beer, candy, and bacon. You can’t go wrong! This recipe comes from TideAndThyme.com, and it looks like a fairly easy recipe to accomplish.
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.
Ahh the BLT, one of humankind’s greatest inventions! This is a (almost) guilt free way to take the BLT to the appetizer plate. I would love to have these anytime, but would be particularly pleased if these were served at father’s day this year! I found the photo below that sparked my interest in making something like this from Greatist.com. They also have a nice list of other guilt free snacks for dudes.
These could be very simple to make, and you could do these in a lot of different ways. Here is the way I would make them.
- Cut off the tops and bottoms of the cherry tomatoes so they can stand up, and so you can fill them
- Using a pairing knife, hollow out one side of the inside of the tomato from the top.
- Ad a small amount of mayonnaise mixed with salt and pepper
- Put in a piece of very crispy bacon, and a leaf or two of arugula
- Place on a thinly sliced mini baguette, and hold it in place with a toothpick.
Photo by Perry Santanachote
Lunch is a tough one for me. I never know what to make. I like salads and sometimes a light sandwich but those two options get old fast. The most important thing for me as I work from home and have a 13 month old running around, is something healthy but quick! This recipe totally fits the bill. It doesn’t hurt that I absolutely LOVE avocados
Corn & Tomato Stuffed Avocado (recipe & instructions found on Pip & Ebby)
Ingredients: (feel free to get creative with whatever you like though!)
- Salt & Pepper
- Lime (juice)
I made my first batch of homemade jam a few years ago when living in Seattle. The berries in the northwest are so delicious and plentiful. It was such a rewarding process, from going to the you-pick farm to enjoying the jam on just about everything I could think of. As you know I’m not a fan of using refined sugar in my cooking and baking and so I loved this recipe for Strawberry Jam With Honey. The best part is that you don’t have to follow traditional canning methods, this recipe is a bit easier. The jam stays good for up to 2 weeks in the refrigerator so you can make a small batch. Give this a whirl, you won’t be sorry!
What you’ll need: (for full recipe & instructions please visit New South Food Company)
- Lemon Juice
- Canning Jars