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
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
Looking at salad dressing labels can be a scary thing sometimes! Although it tastes great, it most often is not great for your body too. This is why I was elated when I came across recipes for my three favorite dressings — homemade dairy free ranch, honey mustard and balsamic! These three recipes are extremely versatile, as they not only go with salads, but also can be paired with any kind of chicken dinner, especially homemade chicken tenders for the kids! Your mouth and body will thank you for taking the extra minute to make your own sauces for your meal.
You can find the recipes for the other two dressings on My Whole Food Life, and here is the recipe for the balsamic vinaigrette:
Homemade Balsamic Vinaigrette
1/3 cup olive oil
2 T balsamic vinegar
1/2 T red wine vinegar
1 clove garlic minced or pressed
1/4 scant tsp ground mustard
1 T lemon juice.
Whisk all the ingredients together. That’s it. I store my dressing in a small mason jar in the fridge. It should keep for a couple weeks. Since there are no additives in this, it will solidify in the fridge. Pull it out a few minutes before you use it again. Or just make it as you need it.
Nothing screams summer like homemade lemonade! I love making it the traditional way but thought this version seemed interesting and equally refreshing. Per my usual, I’ll be making a few notable substitutions to keep it a bit healthier…..stevia to taste in lieu of sugar and coconut milk instead of condensed milk. Can’t wait to give this a try!
For full recipe and instructions please visit Pinch of Yum!
Ingredients You’ll Need:
- Sugar (or stevia like I’ll be using)
- Sweetened Condensed Milk (or coconut milk like I’ll be using)
I have a love affair with coconut, yup it’s true. I love it just about anyway I can get it, raw, coconut milk, coconut water, etc. I recently found that Trader Joes carries coconut chips. They are absolutely amazing…..the downfall however is they have quite a bit of sugar added to them making it an off limits regular snack. This recipe looks amazing and uses no refined sugar…..perfect!
Sweet Cinnamon Coconut Chips (visit Living Low Carb for the full recipe)
- Coconut Chips
- Liquid Stevia
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.
Nothing better than a cool treat on a hot summer afternoon. Oh how I love homemade ice cream but it’s no secret that traditional ice cream is just too unhealthy and typically full of sugar. I love this recipe as it cuts out the dairy and substitutes the refined sugar with maple syrup. And quite honestly the coconut lime combination sounds absolutely divine!
Coconut Lime Ice Cream (courtesy of GI 365)
- 1 can of coconut milk
- 2 avocados, peeled and pitted
- 1 cup maple syrup, Grade A
- ½ cup lime juice, freshly squeezed (5 limes)
- 1 Tablespoon lime zest
- ¼ cup water
- Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.
- Pour mixture into an ice cream maker and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out and it stays on the spoon without sliding off right away (about 20 minutes).
- Serve immediately or freeze for a firmer texture.
We’ve had some really hot weather here the last several days. Drinking lots of water is important and we definitely do plenty of that but I’ve also been really into homemade refreshing drinks. I’ve been experimenting with different herbal and green tea concoctions which have turned out really great. This recipe really turned my head though. I love limeades but the ones you get at drive-in’s are so full of sugar. This recipe seems so insanely refreshing with cucumber and lime….oh yummy!
Cucumber Limeade (this delicious recipe found on Crunchy Creamy Sweet)
- 1 medium cucumber, washed, skin peeled
- 3 small limes, juiced
- 1 cup ice cubes
- 4 to 5 cups of cold water
- 2 Tbsp granulated sugar (I will be using 2-3 packets of stevia in lieu of sugar)
Chop cucumber into small cubes and place cucumber and lime juice in a blender, blending until smooth. Strain over a medium mixing bowl, throwing away any solids.** Return the cucumber lime juice back into the blender and add 2 cups of water, ice cubes and sweetener, blend well. Pour into a pitcher, add the remaining water and stir well. Serve over ice.
**I will be using my juicer to juice the cucumber instead of messing with blending and straining.
We’re on a no sugar diet around our house these days (always something I know Anyway, I’ve been dying and I mean dying for sweets. I’m not one to just ignore my cravings but I also want to stay on the bandwagon so I found a workaround. This recipe is delicious! For the sweetener I used stevia and thought it turned out great. You could always use maple sugar, maple syrup, agave or honey however. I think most any of them would taste delicious!
Full recipe and instructions found on Eva Bakes
- 1 can full fat coconut milk
- 1/4 cup plus 1 tbsp cocoa powder
- 1/2 tsp vanilla
- Sweetener (I used about 3 packets of stevia but feel free to alter this to taste)