Monday, September 1, 2014
Wednesday, August 27, 2014
Saturday, August 23, 2014
Tuesday, August 19, 2014
This sounds amazing…..even better than the bad-for-you kind! Take advantage of fresh peaches while you can :)
- 2 lbs fresh (or thawed from frozen) peaches, roughly chopped
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1½ cups walnut halves
- ½ cup shredded unsweetened coconut
- 2 tablespoons pure maple syrup
- 1 tablespoon melted coconut oil
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.
- To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
- Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden, then serve warm.
- Store covered leftovers in the fridge for up to 3 days.
Wednesday, August 13, 2014
Ever wonder how to stay on top of your Pilates practice while on vacation? Stuck in traffic but still wanting to get in a few planks? Well take a look at this video for some tips :)
via Funny or Die