Summer time means an abundance of locally grown fresh fruit! Lately, we have been getting lots of peaches from our CSA (Community Supported Agriculture) share. Since I’m allergic to raw peaches (who knew that was a thing?!), I’ve been making a gluten free version of peach cobbler with oats and nuts. This is one of my favorite summer time breakfasts or desserts! Hope you enjoy!
Gluten Free Peach Crisp Recipe
Fruit Filling (For 9×9 pan)
6-8 peaches, 1 cup berries (cherries, blueberries, strawberries etc)
1 TB Cornstarch
1 cup oats
1/4 cup Bob’s Red Mill One to One gluten free flour blend
1/4 cup almond flour
1/3 cup chopped walnuts
1/2 cup brown sugar
1/4 cup butter
Directions for Gluten Free Peach Crisp
Peel and chop peaches, and combine with berries.
Toss peaches and berries with cornstarch and cinnamon.
Melt butter in microwave.
Combine oats through brown sugar and pour melted butter over mixture. Stir until evenly combined.
Pour oat mixture over fruit mixture and bake at 350 degrees for 30 minutes or until fruit is bubbly and can be pierced gently with a fork.
Eat as is for breakfast or serve with vanilla yogurt or whipped cream for dessert.
I can’t wait to try this recipe in the fall with apples! Yum!
Summer means an abundance of fresh, seasonal vegetables. Especially that iconic, multi-purpose vegetable- zucchini! I enjoy roasting zucchini, baking with zucchini, and making zucchini noodles. Zucchini noodles make a delicious gluten free, low carb and super healthy alternative to regular pasta. Plus, this meal comes together in about 20-30 minutes! I made my zoodles with the Zoodler, but you could also try a spiralizer, or KitchenAid attachment.
Recipe for Pasta Primavera Veggie Noodles
1 medium zucchini
1 large carrot
1 medium onion, sliced very thin
1-2 TB minced garlic
1 cup frozen peas
1-2 cups chicken or vegetable broth
2-4 TB cornstarch
1/4 cup white wine (optional)
Italians Seasonings, pepper, salt to taste
Combine cornstarch with cold chicken broth and stir until dissolved. Set aside.
Heat olive oil and garlic in 5 quart sauce pan.
After 1 minute, add onions to the pan and heat them up while you are preparing the carrot and zucchini noodles.
Grate carrot and zucchini using a Zoodler machine, spiralizer or Kitchen Aid attachment.
When onions are translucent, add carrot to pan with onions and garlic and heat for about 5-10 minutes. Then add zucchini noodles and peas.
Stir pre-made sauce into pan with cooked vegetables.
Keep temperature on medium heat, stirring to prevent burning.
Add white wine, Italian seasonings, pepper and salt if desired. Sprinkle with parmesan cheese.
Serve immediately! Leftovers reheat well in the microwave!
Side Note: For a more decadent option, toss noodles with some cooked, chopped bacon.
My favorite summer time dessert- Strawberry Shortcake!
Ever since I was a little girl, my favorite summer time dessert, other than my mom’s famous “Buster Bar” ice cream cake (more on that later), has been strawberry short cake. Since strawberries and whipped cream are already gluten free, it’s a relatively easy dessert to adapt into a gluten free version. Hope you enjoy!
Joelle Bella’s Gluten Free Strawberry Shortcake
1 cup almond flour
1.5 cups Bob’s Redmill Gluten Free One to One Flour Blend (divided)
2 TB cornstarch
2 TB sugar
1/2 tsp salt
2 tsp baking powder
4 TB butter, cold and cut into pea sized pieces
1 cup buttermilk or 3/4 cup milk with 2 tsp vinegar
Directions: Preheat oven to 400 degrees. Grease a baking sheet with non-stick cooking spray. Combine almond flour, 1 cup of Bob’s Red Mill one to one gluten free blend, cornstarch, sugar, salt and baking powder in a mixing bowl. Cut butter into pea sized chunk and gradually cut into flour mixture with a fork or pastry blender until evenly distributed. Pour buttermilk into mixture and mix until just combined. Add the rest of Bob’s Red Mill One to One flour blend, as needed, until dough is able to be rolled out into a one inch thickness. Cut dough into circles using the edge of a glass, or biscuit cutter. Place biscuits onto pan, and arrange into two columns so that they are touching each other. Bake for 15 minutes or until biscuits begin to brown on the bottom. While biscuits are baking, make the toppings!
1 lb Strawberries, washed and sliced
3 TB granulated sugar
8oz heavy whipping cream
1 tsp Vanilla Extract (optional)
3 TB powdered sugar (optional)
Directions: To make toppings, toss strawberries in 2-3 TB sugar, mash slightly to release juices. Can also add blueberries for a patriotic dessert!
Chill mixing bowl and wire whisk attachment/s for whipping the cream. Add vanilla extract and powdered sugar, once cream has reached desired consistency.
Dietitians often use the “Healthy Plate,” combined with portion control, to help people plan healthy meals in order to help control their blood sugar, lower cholesterol and to lose weight. The healthy plate is similar to the USDA’s “My Plate,” except that half of the plate is just vegetables, instead of fruits and vegetables. The other half of the plate is divided evenly between lean proteins and high carb (and hopefully high fiber!) foods. Also, corn, potatoes, and peas count as a starch, not a vegetable. Beans and legumes count as a protein and a starch. There you have it- the healthy plate in a nutshell!
How does the healthy plate method help with weight loss and blood sugar control? Vegetables are high in fiber, water, vitamins, minerals and antioxidants, and very low in calories. As you eat more vegetables, you will naturally start eating less of the high calorie, high carb, high fat foods that contribute to chronic disease and weight gain when consumed in excess.
The main problem of the typical American diet, is that it is full of high fat proteins and highly refined carbs, with very little room for vegetables. If you are like most Americans, as far as your diet goes, Incorporating more vegetables into your diet is the #1 most important thing you could do to improve your health and your family’s health.
Since veggies are so important, I decided to share what eating the healthy plate way would look like throughout the day and give you some tips to get started.
Toss a handful of spinach into the pan while frying your eggs.
Toss in a handful of spinach or kale to your favorite Smoothie Recipe.
Make a Veggie Quichewith a potato crust instead of a normal crust.
Make a Breakfast Burrito: Saute onions, green and red peppers, and a diced sweet potato in olive oil. Heat until soft. Add black beans. Combine until heated through. Serve with avocado, salsa and cheese on corn tortillas.
Eating out? Get a veggie omelet!
Make a meal out of your salad. Salads are a great way to fill up on vegetables, but they don’t always fill me up. To make a salad a complete meal, add some lean proteins like baked or grilled chicken, a hard boiled egg or roasted chickpeas. Then add a high fiber carb, like cooked quinoa, corn or more beans. For more filling power, add a sprinkling of sunflower seeds, almonds or avocado.
Add leftover steamed or roasted veggies from the night before to your lunch sandwich or wrap
Take vegetable soup or stew to work with you.
Snacks: Try Veggies and Hummus or veggies and dip
Dinner: Veggie should be the main event at dinner time!
Start Dinner with a simple side salad
Sauté or Roast Fresh Vegetables to go with your dinner.
Steam frozen vegetables in the microwave, sprinkle with some cheese or your favorite dressing.
Stir extra frozen veggies into pasta, rice or casseroles before cooking.
Scroll down for more inspiration!
What’s your favorite way to eat vegetables? Please post a comment! I’d love to hear from you!