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Tag: seasonal treats

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Gimme all the peaches—Peach crisp, and peaches & cream shake

So, this time of year, seasonal eating means all the fruits for this crew, and especially some quick and delicious fruit desserts, that are light and refreshing.

I have shared this crisp recipe before, in apple form. It’s SO easy, and can be made GF if desired.

And of course, on these hot summer days, sometimes we prefer to have a nice cold shake…those are our family breakfasts of choice often in this warmer season…so I also include a fun peaches and cream shake recipe, for any peaches that don’t make it into the crisp…

Peach Crisp

*4-5 ripe peaches, pitted and sliced

*1 stick butter, some for the pan, some for the topping.

*1 cup organic oats

*1/2 cup organic brown sugar, raw sugar, or coconut sugar

*1/2 cup flour: coconut flour, regular flour, or omit if you want.

Directions:

Prep the 9 in glass pie pan with butter, then toss in peaches with a tiny bit of raw sugar, let them sit while you prepare the crumble.

Cut butter into oats and flour & sugar, using a pastry cutter.

Preheat the oven to 350. Pop the crisp into the oven and bake 15-20 minutes, making sure it’s browning on top, bubbling well and smells like summer goodness as you pull it out. Let cool then douse with whipped cream, because, life is short, and the little things can make all the difference 😉

When you prefer to sip your peach crisp…:)

You all know we love our #lifeshakelife. Only plant protein I trust and use and recommend. It’s seriously amazing and if you’ve been wanting to try but haven’t been ready to commit to a 30 serving bag, hit me up for a sample serving.

So, this shake is easy and tastes heavenly. Of course, I’m always tempted to add greens, but the peach skins add a nice amount of fiber and it’s balanced well by the texture of oats, making it an awesome summer lunch that will keep you energized and on your A-game.

Peaches & Cream Shake

*3 ripe peaches, pitted and chopped (leave skins on, extra fiber)

*1 to 1 1/2 c. almond milk

*2-3 ice cubes

*1 tsp vanilla extract

*2 scoops vanilla life plant protein

*Optional: 1/4 cup organic oats

Blend ingredients. Serve and enjoy.

Cheers to June flavors and summer memory making with loved ones.

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Pumpkin oatmeal chocolate chip cookies–with a secret twist

Friends,

I can’t believe it’s September 30th, and yet as I sit here on my porch and soak in the gorgeous, cool fall air, and watch the kids play in their new mulch/trucks box…with tuxedo chili simmering in the crock pot for dinner (yum), and a beautiful sense of transition in the air, I’m reflecting at just how much has happened this month, with deep gratitude. I mean, just 25 days ago, on labor day, we were at a 100 degree pool party and wishing summer off in style–and then diving in to the inevitable new routines, de-cluttering, resetting alot of things in September, and I am amazed at how good it feels to be here…squarely in the fall, and moving closer to our next new chapter–with awareness–our family will soon be 6! (In the early part of the new year). Setting up home and routines, kid routines to work well for us right now, while also being aware of this chapter of the fall coming to an end, and preparing for a totally new one, requires some intention and planning, but that’s what 2nd trimester energy and nesting is for, and is so important and beautiful.

I had set a goal to myself to share 8 blog posts with you all in September. Nothing crazy, just consistency in sharing a couple times per week–my list of topics I’m either working on or want to tackle is long!….I know that sometimes I can let topics percolate for quite a while in my head, wanting to resolve and have all the answers–or better words–and then when they finally come out of me they are epic length and my amazing editor (also sister) says–this should be more than 1 post…!

So as part of my monthly intention setting this past month, and looking at ways I love to connect, I resolved to push past the long drawn out build up, and try to share things short, sweet, sometimes unresolved, sometimes just what is being inspired to me in that moment…and giving myself permission to have conversations and then come back to some of these important topics–creating space, mothering with ease, self care habits, morning routines, easy recipes that are family friendly, fitness as a mother, and more.

So today, I’m just sharing a fun recipe that I was craving this morning in the cool fall weather…and a great swap out that I love to do–replacing flour in baking recipes with  super high quality plant protein (vanilla usually). The kids almost never notice, and it makes a recipe so much heartier and healthier…I would even consider these suitable breakfast material 🙂

(If you want pumpkin explosion, pair with your favorite pumpkin dairy free creamer in your coffee;))

So here you go, celebrating the send off of September with these yummy treats. If you make them, let me know how you love them!

Pumpkin Oatmeal Chocolate Chip cookies

(yep, they are a mouthful in every way)

Preheat oven to 350

1 can pureed pumpkin, organic

1/2 cup butter–softened

2 large eggs

1 tsp vanilla

1 cup organic raw sugar (or substitute stevia if keto, 1/2 cup honey if you prefer, or even maple syrup would work)

*****

1 1/2 cup oats

1 cup white whole wheat flour (this is all I keep around, it functions well in baking and is better for us)

1 cup vanilla life shake plant protein (or soy)

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

1 tsp vanilla

1 bag (12 oz) semi-sweet organic chocolate chips

*******

Blend wet ingredients…this is what kitchen-aids are for!

Stir dry ingredients together in a bowl, then slowly add to kitchen-aid or mixing bowl, gently combining, with chocolate chips as the last thing.

Put onto tinfoil when baking, and bake 20 minutes or until the bottom edges are browning.

I hope you try one warm, they are amazing! And this makes enough to store some for school lunch treats, send them to the office with loved ones, coffee snacks, or anything you want them for.

Enjoy! Here’s to an amazing start to October!