I know I’ve been lacking on the recipe front lately, but that does not mean that I haven’t been spending enough time in the kitchen!
I’ve been creating some beautiful salads with plenty of multi-colored farmers market beets!
I’ve been continuing my obsession with frozen fruit soft-serve. frozen blueberry-banana soft-serve]
And I’ve been baking some pretty decadent desserts. [chocolate cake with PB-chocolate ganache and mini Reeses cups, via Smitten Kitchen] [cheesecake swirl brownies with mini chocolate chips, via Cooking Light] [vegan chocolate zucchini cookies with applesauce and flax]
I’ve been taking full advantage of lazy mornings at home with my dear friend, plain Greek yogurt. [plain Greek yogurt with red grapes topped with some Kashi GoLean cereal][plain Greek yogurt in a PB jar with sliced banana, apple, and spoonful of raw almond butter]
And I’ve definitely been appreciating the fact that, usually, food tastes best when it’s kept simple. [multigrain English muffin stuffed with PB & Co.’s cinnamon raisin peanut butter & sliced banana, on top of a mountain in New Hampshire]
Question: What have YOU been eating lately?
There are few things that are more refreshing in life than cold, freshly swirled peach sorbet. And for a magical three days last week, my grocery store had Georgia peaches on sale for 77 cents a pound. You better believe I stocked up!Honestly, I had never thought about freezing peaches before because I’ve really never had any problem eating them as they ripen! But due to my recent love affair with making banana soft-serve in my food processor, I thought it would be only fair to give peaches a chance (hehe). Also, soft, mushy peaches aren’t exactly my favorite, so into the freezer they went as soon as they ripened.
Frozen Peach Sorbet (serves 1) vegan, gluten-free
- 1 LARGE frozen peach
- 1/4 cup milk of choice (I used plain almond milk)
First, dice your peach into small chunks (Note: this step may perhaps be best done before freezing the peach). Pulse in food processor until crumbles start to form as shown in the photo below. Once this occurs, slowly add the milk and blend until creamy consistency is reached. **This is ESPECIALLY important to wait until the peach is slightly processed, or else milk will splatter everywhere. Trust me. Enjoy! I sat down with a big bowl of this for breakfast the other morning, but this can really be enjoyed whenever as part of a meal, a snack or light (yet impressive!) dessert.
Question: What’s your favorite way to eat peaches? Fresh? Frozen? Peach cobbler? Peach pie? I could REALLY go for some peach cobbler right about now….!
When I came home yesterday in the middle of the afternoon, I was thirsty and hot and needed something highly refreshing IMMEDIATELY. (Nope, not beer!)Enter the DIY frozen coffee shake. This is so easy and convenient to make at home, in addition to being a lot cheaper than Starbucks or Dunkin’ Donuts… I’m really not sure why it took me so long to try this! Simply blend together:
- 1 cup of already chilled coffee
- 2 cups ice cubes (double the ratio of ice cubes to coffee)
- optional sweetener of choice (I used some stevia)
- optional milk of choice