Once going grain-free, I found it can be tricky to recreate some of my old favorites. After some tinkering in the kitchen, we’ve found a recipe that totally hits the spot. We’ve tried this with peaches and with berries and both work wonderfully.
Grain-Free Peach Pie
cleaneatingwithkatie
This grain free peach pie works well with fresh or frozen peaches and is quick and easy. You won't regret making this!!
Place the peaches in a pie pan. They should cover the surface completely.
Add the dry ingredients into a medium bowl. Add slices of butter to the bowl. Use a dough blender to cream the dry ingredients and the butter. It should be the consistency of a crumble.
Spread the crumble topping over the peaches. Bake for 50-55 minutes or until a knife easily pierces the peaches in the center.
Let cool for at least 15 minutes. Serve and Enjoy!
Keyword grain-free, grain-free desert, grain-free peach pie, peach pie
July is here! I love July because it truly symbolizes summer for me. Although, this July I do have to work for a couple of weeks, generally, for teachers, July is the only month of year where there is actually no school. The other reason I love July is because all the wonderful fruit and vegetable options available in July.
Figs are top of my list of exciting fruits this month! And everyone loves when tomato season is here! I’m looking forward to caprese salads this summer – it brings me back to Italy! Yum! What are you looking forward to this July?
In September, I feel like summer foods are starting to “die down”, so in my mind, this is the one last month to get the summer foods in before they start disappearing for the season. I’m always excited to see apples appear back on the seasonal lists because I usually start boycotting apples in January/February. (They are about 3-6 months old by that point and to me, they begin to get that mealy texture around then.)
Go to your local farmer’s market this weekend and get some local food!
Welp, I’ve fallen off the wagon. The “post a new food each week” wagon. But this week I’m getting back on the wagon. Rather than trying to play catch up for about 2-3 months worth of foods, I’m just going to start with the current food of the week: PEACHES!!
Jennifer Tyler Lee suggests that you grill peaches (I’ve done this: YUM!), make peach ice cream, or try making fruit leather. Recently I made some paleo turkey meatballs with Thai chili and peach jam. Jim said, “the peaches are what make this dish!”.
A little background: I started this challenge to encourage myself, a notoriously picky eater, to try and to LIKE more foods. This is my first post on the blog, but I’ve been posting these since December 2014 on my Facebook page and my Instagram page. I was a very picky eater as a kid, and although, I’m much less picky now, there are still more vegetables that I would like to ENJOY eating. From personal experience, I’ve found that the more often that I am exposed to a vegetable, the more I like it. This has been my experience with Kale, Beets, Tomatoes, and Cilantro.
Food Facts:
Peaches and nectarines are identical except for one gene – the “fuzziness” gene (it also happens to affect a couple of other minor traits)
Nectarines can spontaneously appear on peach trees and vice versa (WOW!)
Stone fruits, including peaches, are picked when unripe and continue ripening after being picked but if not kept in ideal conditions, they become mealy, brown, leathery, or dry. This is what causes most conventional grocery store peaches to leave people feeling disappointed. (read: buy your peaches at the farmers’ market)
White-fleshed peaches and nectarines have more antioxidants than yellow-fleshed peaches and nectarines
The white-fleshed fruits are also sweeter
Peaches and nectarines are consistently on the EWG’s Dirty Dozen list, so you should buy organic and eat the skins (it is the most nutritious part)
Peaches and nectarines are good sources of vitamins A, C, and E, potassium, niacin, and copper. Peaches are also a good source of vitamin K and manganese
Good source of fiber
High in antioxidants – especially carotenoids and flavonoids (white-fleshed have less carotenoids)
Peach extract has been shown to inhibit breast cancer cell growth
They help to protect against Heart Disease, Diabetes, Metabolic Syndrome
From The 52 New Food Challenge by Jennifer Tyler Lee, The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Super Foods by Tonia Reinhard
I LOVE eating seasonally for three main reasons. 1) Seasonal produce usually grows locally and is therefore fresher because it hasn’t traveled nearly as far as when it is not in season. 2) It promotes local jobs and boosts our local economy. 3) Seasonal produce TASTES significantly better than when it’s picked unripe in order to travel, then traveled for many days, and then gassed with ethylene gas to artificially ripen them. I make very few exceptions to my seasonal eating rule [frozen berries, bananas, plantains, and that’s pretty much it].
In Barbara Kingsolver’s book Animal, Vegetable, Miracle she discusses eating tomatoes so much while they are in season that you almost become
sick of them.
You don’t crave them as much during the offseason and you’re not tempted to eat a tasteless mealy tomato in January, because your tomato craving has been satiated for the year. I love this way to view it and have tried to really adopt this mentality since reading her book in 2011.
Go to your local farmer’s market this weekend and get some local food!
