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:

PeachCrisp

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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Autumn Energy Bites – Pumpkin Pie

I’m going to cut straight to the point: These are the best energy bites I’ve ever made. Ever. Ever. Ever. They taste like Thanksgiving in a small adorable package — but with none of the Thanksgiving-insulin-spike side effects.

Pumpkin Pie Energy Bites

I’m sure I’m right about their deliciousness because I have a mummy in my picture. Thus, I’m clearly firing on all cylinders today. His name is Scooby. Because I just thought of that. And I like it.

I debated last night on whether or not I was going to make something pumpkin flavored, since that’s kind of conforming to the blogger norm right now, but I went with it anyway since I had that 1/2 can of pumpkin waiting in the fridge (I know all of you know what I’m talking about. Why can’t we bloggers just create recipes that use the whole can???)

Anyway, my taste buds are thanking my decision making abilities right now.

On a random side note, does anyone else have a food processor toddler? I don’t mean a hungry toddler, I mean a food processor that you can’t leave alone for 5 minutes. I was running mine this morning while I made almond butter, and every time I turned around it had moved about 5 inches closer to the edge of the counter. I tried blocking it with a spatula but it just took the spatula with it. Crazy thing.

Pumpkin Pie Energy Bites

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

Makes about 12-13 Tablespoon Sized Bites

Ingredients:

  • 1/2 cup of dates, pitted
  • 1/2 cup of almonds
  • 1 Tablespoon Pumpkin Puree (the plain canned kind, not pie filling – I feel pressure to clarify cuz that’s what everyone does in their fall recipes….)
  • 1/4 tsp cinnamon

Directions:

  • Pulse all of the ingredients in the food processor until well combined – About 30 seconds.
  • Scoop out using a Tablespoon (or teaspoon if you’re a dainty individual. I am not)
  • Refrigerate for about 10 minutes to firm.
  • Enjoy!

Pumpkin Pie Bites

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….