Peach Blueberry Muffins

These muffins are so delicious and are the perfect way to start a summer morning. I always over-buy peaches when they are in season, and this is a great recipe to use some of them up! They’re made from simple, unrefined ingredients — so you can enjoy them without any guilt.

Ingredients:

(makes 10-12 muffins)

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/4 cup coconut oil, melted and cooled

• 3 eggs

• 1 tsp vanilla extract

• 1/4 cup maple syrup

• 2 ripe peaches, peeled and diced

• 3/4 cup blueberries

Directions:

• Preheat oven to 350 degrees F

• In a medium sized mixing bowl, combine the eggs, coconut oil, vanilla extract, and maple syrup

• In a separate mixing bowl, combine the almond flour, coconut flour, salt, baking powder, and cinnamon.

• Mix the wet ingredients with the dry and stir until well combined. Fold in the peaches and blueberries and scoop batter into a lined muffin pan.

• Bake for 25 minutes.

Grilled Halloumi Salad with Peach, Corn, Avocado, and Arugula

This is the perfect summer salad! Not only does it just take 10-15 minutes to make, but it’s colorful, flavorful, and highlights some of summer’s delicious produce. I also can’t get enough of the salty/sweet combo of the halloumi with the peaches. Serve this alongside some grilled chicken or fish for an easy summer meal :)

Ingredients (serves 2):

• 2 cups arugula

• 4-6 oz halloumi cheese, cut into 1/4 inch slices

• 2 ears of corn, steamed and cut off the cob

• 1 peach, sliced

• 1 avocado, diced

• 1/4 cup fresh basil, chopped

• 1 tbsp avocado oil

• 2-3 tbsp olive oil

• 1-2 tbsp balsamic

Directions:

• Coat halloumi in avocado oil and grill on a grill or grill pan for 2 minutes per side

• Add all ingredients to a salad bowl, toss with olive oil and balsamic

Peach and Arugula Salad

This is the most delicious summer salad!! When peaches are in season, they really can’t be beat. This past week, at the farmer’s market, I picked up some juicy, ripe peaches and goat cheese. In addition, I got some arugula in my farm box and the peppery taste of fresh arugula really puts the boxed kind you get in a grocery store to shame. They taste like completely different lettuces! So for this recipe, I recommend trying to pick up the arugula and peaches at a local farmer’s market, but if that’s not a possibility, it’s still incredibly tasty!!

Ingredients:

(serves 4)

• 6 ounces of arugula leaves

• 2 ripe peaches, peeled and sliced

• ¼ cup of goat cheese, crumbled

• ¼ red onion, thinly sliced

• ¼ cup of pistachios

For the dressing:

• 3 tbsp good quality extra-virgin olive oil

• 1 tbsp balsamic vinegar 

• Maldon sea salt

Directions:

• In a salad bowl, combine all salad ingredients

• Drizzle olive oil and balsamic on top and finish with a couple pinches of sea salt

Health Benefits of Arugula:

• Arugula is an excellent source of vitamin K, which is essential for building strong bones and blood clotting

• Arugula is an alkaline food, helping to establish optimal pH levels in our bodies, which we need for strong immune and digestive health. 

• The combination of high-fiber content, phytochemicals, antioxidants, and essential minerals in arugula helps our body remove toxins

• Arugula contains beta-carotene and other nutrients that protect our eyes from blue light and UV rays.

Sources and Additional Reading:

• https://draxe.com/nutrition/arugula/

• https://www.ecowatch.com/9-benefits-of-arugula-1881929191.html 

https://www.conserve-energy-future.com/health-benefits-arugula.php

Peach, Avocado, Corn, and Tomato Salad

Here it is with the lime basil vinaigrette on the side. I encourage heaping amounts of the dressing :)

This dish is so fresh and flavorful, and it features so many tasty and summery ingredients. While it’s a simple dish to create, the flavors are complex, with the sweetness from the peaches and corn mixed with the tang of the vinaigrette and onions and the earthiness from the mint and basil. So good and so fresh! Pair this with grilled lamb chops or grilled salmon for an easy crowd-pleasing dinner.

Ingredients (Serves 4 as a side)

• 3 ears of fresh corn on the cob, husked

• 2 ripe peaches, sliced into ½ inch wedges

• 1 ½ avocados, diced or sliced into wedges

• 2 medium heirloom tomatoes, sliced into 1 inch wedges

• 1/4 a red onion, finely sliced

• ¼ cup of torn mint leaves 

For the lime basil vinaigrette

• 2 cups packed basil leaves

• 1 garlic clove

• Juice from 1 ½ limes (about 3 tbsp)

• 2 tablespoons apple cider vinegar

• ⅓ cup of olive oil

• ½  teaspoon of salt

• ¼ teaspoon of pepper

Directions

• Boil the corn for 2-3 minutes. Let cool and then slice kernels off the cob.

• Assemble remaining salad ingredients in a large bowl or serving dish. Squeeze some fresh lime juice on top if not serving immediately.

• In a blender, combine all ingredients for the basil vinaigrette. To thin it out, use some water or additional olive oil. Taste and adjust for seasoning. Drizzle on top of salad ingredients or serve on the side.

Notes: You can use cherry tomatoes or beefsteak tomatoes too. Use whatever is fresh! Also, feel free to splash some olive oil, apple cider vinegar, lime juice, and sea salt on top in place of the vinaigrette if you’re short on time!

Corn was this week’s “Ingredient of the Week.” love sweet summer corn. It brings back so many childhood memories of sitting out on our porch after a day of swimming and being in the sun. We had fresh Jersey corn all the time with a simple grilled dinner most nights in the summer, and I couldn’t get enough of it. I still can’t! Corn gets a bad rep these days. It is true that it can be an inflammatory food for many people, but what’s important to note is that 92% of corn grown in the United States is grown with genetically modified organisms (GMOs). While there is little research on the long term effects of GMOs on the human body, studies show that there is a strong correlation between GMOs and inflammation and intestinal damage. Therefore, when buying corn, it is essential to make sure you’re buying organic corn! Final note: corn is high in starchy carbohydrates, so I suggest avoiding having other carbs, like grains, potatoes, and legumes with your meal. Keep in mind that when you get fresh locally grown corn, the taste is noticeably so much better.

Health Benefits of Corn:

• Corn is a good source of antioxidants, which supports healthy immune function

• It is a good source of fiber, aiding in digestion and helping to relieve constipation

• Corn is a complex carbohydrate and the fiber in it slows down the rate in which glucose enters the bloodstream (helping to balance blood sugar levels)

• It contains some essential nutrients like phosphorus, magnesium, zinc, iron, and copper 

For more recipe inspiration for cooking with corn, check out this link!

Sources and additional reading:

• https://www.amymyersmd.com/2017/08/3-reasons-to-avoid-gmos-if-you-have-an-autoimmune-disease/

• https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-corn.html

• https://draxe.com/nutrition/vegetables/nutritional-value-of-corn/

Peach Salsa

This salsa is so dreamy. The sweetness from the peach, the tang from the lime, and the crunch from the red pepper makes this combination so incredible and fresh. I love making a big batch and serving it with tortilla chips as an appetizer or spooning it over grilled meats (like chicken or pork tenderloin) for added flavor and brightness.

Ingredients: (serves 4)

• 3 ripe peaches, skin removed and diced

• 1 lime, juiced

• ½ red pepper, diced

• ¼ red onion, diced

• 2 tbsp fresh mint leaves, finely chopped

• Salt and pepper to taste

Directions:

• Combine all ingredients in a small bowl. Mix well.

• Taste and adjust seasonings as needed

• For some kick, add jalapeno or red pepper flakes

Health Benefits of Peaches:

• Peaches are a great source of Vitamin C and Zinc, which are both antioxidants that help prevent infection and support optimal functioning of the immune system

• They are high in potassium, which helps the body perform nerve signaling, maintains healthy metabolic functioning, regulaties muscular tissue, and maintains electrolyte balance.

• Peaches are high in Caffeic acid, a powerful antioxidant, which can inhibit a type of tumor that grows in fibrous connective tissue. They have also been found to stunt cancer growth in the colon.

• They are great for skin health; the antioxidants and vitamins in peaches have been shown to hydrate and revitalize the skin.

Sources and additional reading:

• https://www.spinemd.com/news-philanthropy/take-a-bite-out-of-these-5-health-benefits-of-peaches

• https://www.naturalfoodseries.com/11-health-benefits-peach/

• https://draxe.com/peach-nutrition/

• https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-peach.html

Grilled Peach and Steak Arugula Salad

This salad will always remind my of summer nights with my family. Every summer for the last 10 years (at least), my large family sits down to a version of this meal with great delight. The peppery arugula with the charred steak and sweet peaches is a combination that can’t be beat. I also like to add some pistachios for a nutty crunch, feta (or goat cheese), and pickled red onions. This recipe is incredibly quick to whip up, which makes it the perfect post-beach day dinner. Serve it with a fresh baguette or with a side of corn or the cob.

Ingredients (serves 4)

For the steak:

• 1 1/2 lb flank steak or skirt steak

• 1 ½ teaspoon kosher salt

• 1 tsp ground pepper

• 1/4 cup balsamic vinegar

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 2 tablespoon fresh rosemary, roughly chopped

For the salad:

• 2 peaches (make sure they’re not overly ripe), pit removed and halved

• 2 large handfuls or arugula

• 1 tsp avocado oil

• ¼ cup fresh mint leaves, roughly chopped or torn

• ¼ cup of pistachios

• ¼ cup of fresh feta cheese, crumbled

• Pickled onions

For the dressing:

• 1 small shallot, minced

• 6 tbsp olive oil

• 3 tbsp red wine vinegar

• Zest and juice from 1 lemon

• Salt and pepper to taste

Directions:

• Make salad dressing by combining all dressing ingredients in a small bowl or mason jar. Whisk or shake so that ingredients are mixed together.

• Prepare the steak by combine vinegar, olive oil, garlic, and rosemary in a shallow dish or plastic bag.

• Poke holes (using a fork) in the steak, then season with salt and pepper. Turn steak over and repeat.

• Add seasoned steak to the marinade and let sit for at least 2 hours (can even be marinated overnight). Make sure to bring steak to room temperature before you’re ready to grill

• Heat the grill to high heat. Once hot, grill the steak for about 4 minutes per side (for medium rare). Let it rest a few minutes before slicing.

• While steak is resting, brush peach halves with avocado oil and place on grill for about 3-4 minutes, or until you see grill marks and the peaches begin to soften. Set aside and let cool. Then slice into 1 inch wedges.

• Assemble arugula, pistachos, feta, pickled onion, and mint leaves in a large salad bowl. Top with sliced peaches and steak. Add dressing. Toss and serve.