Peach Crisp Recipe (Paleo) – Healthiest Treat Alive

Good morning! Today I have a recipe for you that is healthy enough to be eaten whenever you feel like it. But you’d never guess it. Seriously – take a gander at this thing of beauty:

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Did I just say ‘gander?’ I should be embarrassed. Didn’t people stop saying that, like, even before my parents were born?

Oh well. I make a good peach crisp so I guess you’ll have to keep me.

Wait. Did I just say peach? Not pumpkin?? A blogger in September not using pumpkin??

Yup. I’m here to save you from the sea of orange thats been pouring out of your computer/tablet/phone screen and into your kitchen all month.

Speaking of phones, since I take too many pictures and have no room left on my iPhone, I can’t get ios7. Is this good? Someone please tell me I’m better off, because right now I feel left out.

But I digress. As usual. Back to the peaches.

I wanted to use peaches in a recipe for my friend whom I respectfully refer to as “Peachums” on occasion. Long story.

That, and I’ve had a bag of frozen peaches in my freezer since way back when Justin Bieber was born. Ok, so not that long. But I still wanted to use them.

Also did you know that Peaches are rich in vitamin C? All the more reason to eat them this time of year when everyone and his brother has a cold.

I vote we all stop using pumpkin and start using peaches every fall. Just a suggestion.

Maybe I can win you over to my peach side with this crisp. Can pumpkins make a crisp? Didn’t think so.

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Peach Crisp

Gluten Free, Dairy Free, Paleo, Vegan, Soy Free, Egg Free, Refined Sugar Free, Corn Free, yada yada

Serves 3. But on certain days this can most certainly serve 1. Trust me.

Ingredients:

  • 3 Cups Frozen Peaches – very much thawed (or just use 3 fresh peaches)
  • 1/3 Cup Sliced Almonds
  • 2 Tablespoons Almond Meal
  • 1 Heaping Tablespoon Almond Butter
  • 1 Tablespoon Agave Nectar (or honey)
  • 1/2 tsp vanilla
  • pinch of salt

Directions:

  • Pre-Heat Oven to 350
  • Lay peaches in a medium sized baking dish (or in individual ramekins)
  • Mix together almonds, almond meal, almond butter, agave, vanilla, and salt until its crumbly.
  • Spoon mixture over peaches.
  • Bake for 15-20 minutes or until the topping starts to brown.
  • Let cool – but not for too long.
  • Even if you baked it in a dish, serve it in little ramekins for adorableness’ sake.

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Ta-da!

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Coconut Macaroons

My third day straight of posting bright and early in the morning. I am on a roll, baby.

Truth is, I have to take a rest day today in preparation for my race… and I hate it. I hate it with everything inside of me. Today is always bike day and I don’t know what to do with myself now thats it’s sit-on-your-butt day. I’m trying to distract myself by telling you about my woes. It’s not working. I’m sitting across from grapefruit and I just did a double take because at first I thought they were bike wheels. Ok well maybe not but almost. Life is rough, man.

I wonder if I can steal away for a few hours on my bike and my body somehow not notice…. Can you keep this a secret for me? Thanks.

In exchange for you covering for me, I made some Macaroons for you. Gluten Free, Dairy Free, Soy Free, Sugar Free, Paleo, Vegan, and delicious Coconut Macaroons to be exact.

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That’s a pretty sweet deal on your end, if I do say so myself. I’d take it if I were you.

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Coconut Macaroon Energy Bites

Gluten Free, Dairy Free, Soy Free, Sugar Free, Paleo, Vegan, Raw

makes about 14 energy bites

Ingredients:

  • 1/2 cup dates, pitted and soaked for 15-20 minutes so they’re soft
  • 3 Tablespoons almond meal
  • 3/4 cup shredded coconut
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla
  • 1/8-1/4 tsp salt

Directions:

  • Put dates and almond meal in the food processor and pulse a few times to break the dates down.
  • Add in the rest of the ingredients and pulse until everything is well combined.
  • Scoop out by the tablespoon and put them in the fridge for 15 minutes, or eat them right then and there. It’s worth it to wait for the fridge, though.

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Have fun with these!

Less than 24 hours until race time….

Gluten Free Blueberry Muffins

Good morning! I just finished my Thursday 5k/weight training/stretching (last run before race day!) and now I’m pretty much just going to sit here and eat until spin class later. I know, my life is so adventurous.

On an entirely unrelated note, I have a new recipe for you. This is my absolute favoritest (I know, that’s not a word) muffin recipe and I went through a phase last summer where I was making a new batch about 3-ish times a week (that’s the unemployed life for ya.) How on earth I did not end up gaining 50lbs that summer I will never know. I kind of wish I did so I would have something to show for all of my hours spent making muffins, ya know? No? I’m the only one who thinks like that? Oh, ok. Well here’s the recipe anyway. I doubled it for you since the original didn’t make many.gluten free blueberry muffins

Gluten Free Blueberry Muffins

makes 12 medium-sized muffins

gluten free, dairy free, refined sugar free, delicious, almost vegan, but not actually vegan

Ingredients:

  • 1 1/2 cups Brown Rice Flour
  • 1 cup Almond Meal (I use Trader Joe’s– cheapest stuff out there)
  • 4 teaspoons baking powder
  • 1 cup Unsweetened Almond Milk (Or milk of choice- if you use sweeter milk you might be able to leave out the honey)
  • 2 teaspoons vanilla
  • 2 egg whites (or 1 whole egg… this recipe is flexible)
  • 3 tablespoons honey
  • 1 1/2 cups blueberries (or berry/ mix in of choice… nuts are also really good in these)

Directions:

  • Pre-heat oven to 425
  • Mix everything together in a bowl – add more almond milk if it’s too thick. The consistency should be thicker than cake batter but not like cookie dough.
  • Divide into 12 muffins tins (or 9 if you want really big muffins) and bake for 25 minutes or until a toothpick comes out clean.
  • These are best the first day but stay good in the refrigerator for about 3-4 days. Anything longer than that I would consider freezing.

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Let me know if you try them! There a hit even among the non-gluten-free people in my life.