{This One’s For You} … Magical Peach Crisp


One of my dearest friends is moving to South Carolina next week. So as an ode to her (and to the glory of summer) I am posting one of our most perfected desserts of all time: Peach-Raspberry Crisp. (It’s also my absolute fave!)

You’re going to want to eat this right out of the oven while it’s still bubbly (with vanilla-bean ice cream), and again in the morning (cold), standing in your kitchen while you wait for your coffee to brew. It’s that good.

It’s a simple recipe, packed with all sorts of delicious goodness, that really only tastes good in July and August (when peaches are at their finest). Cast aside any notion that you planned to only eat salads and smoothies all summer, because this is too amazing to pass up!


  • 4-5 ripe Peaches (smell them and feel them prior to purchase to ensure quality)
  • 1 small package of Raspberries
  • 1 C.  Oats
  • 1/2 C. Almond meal (the courser, the better)
  • 1/4 C. Olive Oil
  • 1/4 C. Maple Syrup*
  • 1 tsp. Salt

*A heavy hand should be used on measuring the Maple Syrup. Mine’s probably closer to 1/3 C. if I were to be honest. The fresher the maple syrup, the better!


  1. Wash and slice peaches, leaving skin on; wash raspberries and dry thoroughly
  2. Lay fruit in pan (I use a 9×9 square pan or a medium sized Ramekin)
  3. Stir Oats, Almond meal, Syrup, Olive Oil, and Salt until mixed; taste, alter if necessary
  4. Spread topping across fruit*
  5. Bake at 350 for 15 min, the at 425 for 10 min (being careful not to burn the top)
  6. Let cool (or not) and enjoy!

*I would encourage you to double the topping for optimal delight…just sayin’   😉


Dinner and Downton

Every weekend this January, I have had the privilege of hosting a dinner-and-a-movie party with some of my dear friends. The “dinner” is usually a mish-mash of appetizers (usually involving cheese plates) and drinks, and the “movie” is America’s current anglo-obsession: Downton Abbey. This last week however, I wanted to try making something a bit more challenging…

So, I decided to roast a chicken—just for kicks—and I am happy to say that it was DELISH!

Here is the recipe that I created. I have tried my best to include what I think are good measurements for each seasoning, but you can play around with it to enhance your preferences/taste palette. And I’ll tell you this little secret: if you have the time (i.e. 3 hours) it is worth it to roast this as slow as possible. It makes for a tantalizing, juicy, flavor-packed dinner.


  • 1 whole, raw chicken
  • 1/2 tsp French Thyme
  • 1 tsp Rosemary
  • 2 T Olive Oil
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 Lemon


  1. Preheat oven to 200* (or as low as it goes…see notes below)
  2. Wash and thoroughly dry a whole chicken, making sure to clean cavity and remove giblets.Raw Chicken
  3. With a pastry brush, lightly cover entire chicken with olive oil
  4. Sprinkle French Thyme, Rosemary, Salt and Pepper, seasoning generously
  5. Zest the lemon and sprinkle the shavings over chicken
  6. Quarter the lemon, using the juice from one quarter to spritz top and sides of chicken. Stuff remaining lemon wedges inside chicken, adding any more spices to taste
  7. Tuck the flesh into the cavity and tie legs tightly together with cotton twine
  8. Place in oven and cook until inner thigh temperature reaches 160*

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A few notes on time/temperature:

I have watched other people roast chicken, researched it, and experimented with it myself. I can tell you that the time it takes is directly related to the temperature BUT the higher the temperature, the faster the chicken will burn, and potentially not cook through properly. Roasting a chicken is not a time-efficient activity, so don’t do it unless you can spare a couple of hours. I have roasted at 350* for approximately one hour, but I had to cover the chicken with a foil tent to avoid burning the wings/thighs. The slower you do this, the better 🙂

***Also, if you want to make a delicious side for this meal, pan-fried Red Potatoes are perfect. I’ve basically been living on these all winter. They make for a marvelous comfort food because they’re easy to make and relatively healthy. Plus, the crunch is so delightful!


  • Red potatoes, sliced thin
  • Olive oil (about 1/2 inch—remember, you’re frying these)
  • Salt/pepper to taste
  • 1 Garlic clove (or 1 tsp powder)
  • 1 tsp Rosemary


  1. Heat pan on high (preferably cast iron if you have one)
  2. Pour enough olive oil to cover bottom of pan (1/2 inch or so)
  3. Add salt, pepper, garlic, and rosemary to oil
  4. Slice potatoes, as thinly as possible
  5. Place potatoes in pan, careful not to splatter and burn yourself
  6. Stir until potatoes are coated in seasonings, then let sit for a few minutes
  7. Stir again, making sure to rotate browned/raw potatoes evenly, add more oil if necessary, and let sit a few more minutes**
  8. After desired done-ness (I like mine super dark and crunchy, but not burned), pull from pan and serve hot! Mmmmm

**The trick with this particular style of frying is the sitting part. The potatoes get nice and crispy if you don’t stir them around too much. Be patient, just making sure that the potatoes are cooking evenly. You won’t regret it.

Paleo Pumpkin Muffins

I have a friend who has this serious thing for baking. It’s a delightful thing. She shares all sorts of delicious (and nutritious) recipes with me. She has tested and perfected this particular recipe over the last year and the end product is a tantalizing fall treat. I feel the need to bless you all with it.

You’re welcome.

Oh, and did I mention:  A).  It’s Paleo  and  B).  It’s perfect. It’s easily tweak-able too, which I always find desirable because I tend to get a little too carried away getting “creative” with my baking (which never turns out well, haha).

Enjoy these muffins as a delightful afternoon snack, an on-the-go breakfast, or a post-dinner dessert (best with an Earl Grey Almond Milk Latte).

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1 C. Pumpkin Puree (or Sweet Potato Puree**)

1/2 C. Coconut Flour

1/4 C. Maple Syrup

3 Tbsp Coconut Oil

4 Eggs, Room Temp.

1/2 tsp Baking Soda

1/2 tsp Baking Powder

Handful of Mini Choco. Chips

Coconut Flakes (for topping)


2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1/4 tsp Cloves

1 tsp Vanilla

1/2 tsp Salt


1. Pre-heat oven to 400*

2. In a medium-large bowl, stir all ingredients until moist and even. Don’t stir too thoroughly or the coconut flour will become too tough, ruining the lovely texture. Also, the more spices added, the better these taste! Experiment with the spice quantities for a flavor you will most enjoy. If you want to try something really fun, add about half an orange-rind worth of zest to the batter. Oh man, so good.

3. Spoon into paper cups in muffin tins, filling 3/4 full and pressing gently to flatten tops. Spread coconut flakes (or sunflower seeds) over the top of each muffin. Having a garnish that’s a bit broiled makes these wonderful.

4. Place on rack and bake for 18-20 minutes (or until toothpick runs clean through). Don’t wait too long or they will dry out.

5. Place on cooling rack for a few minutes and enjoy!

This recipe makes about 6-8 small muffins. It can be doubled easily (and I highly recommend doing so, because they are difficult to share)

**My friend suggests sweet potato puree instead of pumpkin and it really does taste better. The consistency and flavor are perfect for this particular use. Either buy a can of puree, or roast a couple sweet potatoes prior to baking, peel, and be thankful. They seriously are the best!


Let me know what you think  🙂


Sweet Potato Porridge

I’ve been on a strict paleo diet for the month of October, trying to eliminate certain food groups to see if I have an intolerance to any. Dairy and grains are my nemesis. I grew up over-consuming both, so it took my body a while to re-establish what is healthy vs. what is toxic. And as some of you who have kicked gluten-heavy things out of your diets know: once you do, it’s really hard to go back. I am loving the creativity and challenge that is “gluten free.” Here’s a recipe I concocted to satiate my morning hot cereal craving. It’s simple, yet dense with nutrients and delish! I hope you enjoy.



-1 sweet potato, already cooked*

-1 Peach, sliced small (or any desired fruit)

-2 Tbsp Coconut Oil

-1 Tbsp Vanilla Extract

-2 Tsp Allspice (or cinnamon, cloves, etc)

-Splash of milk or cream to taste


1. In a small pot, over medium-low heat, melt the coconut oil.

2. Place cut peaches, sweet potato (cooked and peeled)*, vanilla, and allspice; stir thoroughly. Make sure to keep stirring so as not to burn the bottom. In about five minutes, you should have a smooth consistency, like cream of wheat.

3. Add the milk or cream (I use 1Tbsp of coconut cream and it’s delicious) and stir until desired consistency. Serve in a bowl and enjoy!

Additional Notes:

*Pre-cook the sweet potato (I do it the night before and just leave it cold in the oven for the next morning). You can roast it or boil it. If roasting, wrap in Aluminium foil and poke holes throughout. Keep oven at 400* for about 15-20 minutes or until soft. In the morning, your little guy will be all ready to go, just slide the skin off and place in the pot.

Also, I prefer to freeze my fruit in bulk which adds a little more stirring time in the beginning, but makes the consistency nice and smooth. Any fruit goes well with this, just keep in mind that each fruit cooks at a different pace. This is a perfect time of year to use apples!