Peaches are now and have always been my favorite fruit. There is nothing better than biting into a fresh in season juicy peach to take away the summer blues (or to help cool you off in this sweltering inferno we call Houston!) Even thought this seems more like a fall dish, I love to make it in the summer when the peaches & figs are in season. So yummy! And yes I have to admit to having this for breakfast this morning. How could I resist something so lovely!? Besides, I do have my protein, fat, and carbohydrate mix as
Yep you heard me right, cookies for breakfast it is! These are power packed with nutrients and are kid friendly. Imagine telling your kids we’re having cookies for breakfast today and feeling good about it! These cookies are grain, dairy, egg, and nut free which I love for an allergy friendly find. Click HERE for the recipe at Against All Grain. You can sub out any of the dried fruit or use dates only. Enjoy!
I have fallen in love with these flourless nutbutter breads. They are so simple to put together and so tasty, they make the perfect breakfast bread. They are usually more like a shortbread than a sandwich bread but they are the PERFECT vehicle for butter and my fermented berry “jam”. This recipe is from Brittany Angell’s Every Last Crumb which is a beautiful book of grain free breads for those of us that are not able to do many grains. There are a few recipes using yeast which I’m unable to tolerate, but there are many yeast free alternatives. I
I recently made some amazingly good lemon bars for a friends event. All I have to say is Fabulous…except, the crust is nut based! I do not have an allergy to nuts, but as someone who has dealt with a lot of digestive issues over the years, nuts are one of those foods that can be highly irritating (I will not completely divulge the reason why I could not eat pecans for a year, suffice it to say it involved nut cereal and a toilet). Eating nuts occasionally for most of us will not cause any issues. The problem is
Welcome to the best days of your life! Creation of the week: Peppery basil peach ice cream! Yes pepper! It’s very subtle and I think I’ll actually add a bit more next time. With peaches still in abundance and a husband who LOVES peach ice cream I’m hopeful for at least another week of ice cream creations. Creativity abounds! 2 cans full fat coconut milk 1-1.5lb peaches 6 large basil leaves 1/2 cup of sweetener of choice 1 tsp fresh ground pepper Blend together and pour into ice cream maker!