nectarine crisp boats

Posted by on Aug 16, 2012 in desserts, featured, fruit, snacks | 1 comment

The kids are at home so much more during the summer, and that means I visit the grocery store twice as often trying to keep up with their growing appetites.  Their food of choice at the moment is all of the stone fruits that are in season;  my daughter loves the peaches and nectarines, and my son prefers the plums.  We made this sweet treat with nectarines this week, and it was a big hit.

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nectarine crisp boats
Recipe type: dessert, snack, fruit

  • 5 nectarines, halved and pitts removed
  • 1 cup almond flour (
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped pecans
  • ¼ teaspoon Himalayan sea salt
  • ½ teaspoon cinnamon
  • dash of ginger and nutmeg
  • 3 tablespoons grapeseed or coconut oil
  • 2 tablespoons agave nectar
  • ½ tablespoon vanilla

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together almond flour, almonds, pecans, sea salt, cinnamon, ginger, and nutmeg.
  3. In a small bowl, stir together oil, agave nectar, and vanilla.
  4. Add wet ingredients to dry ingredients, and stir to combine.
  5. Place nectarine halves skin side down in a 2 quart baking dish.
  6. Divide the almond mixture evenly between the 10 nectarine halves, putting a spoonful in the center of each nectarine half.
  7. Bake for 40 minutes, lightly covered with a tent of foil.
  8. Remove foil, and bake for 10 more minutes.
  9. Serve warm.


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peanut butter and jelly bars

Posted by on Jun 19, 2012 in desserts | 0 comments

‘Tis berry season!  Our family stopped by a sweet little blueberry farm in Edom on our way home from picking my daughter up from camp.  The blueberries were plentiful, and as a bonus, so were the blackberries!  We came home with an abundance of both, and I have been having fun in my kitchen with some recipes even my kids have loved.  This first recipe was inspired by my kids whose favorite food of all time is still a classic PB&J.  Try this twist on an old favorite…

peanut butter and jelly bars
Recipe type: dessert, fruit

  • 1¾ cup almond flour
  • ¼ cup organic unsweetened creamy peanut butter
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla
  • 2 tablespoons honey
  • 1 cup fresh blackberries (or any berry!)
  • 2 tablespoons honey
  • ¼ cup coconut oil
  • ¼ cup almond flour
  • 2 tablespoons honey
  • ¼ – ½ teaspoon Himalayan sea salt (to taste)
  • 1 cup walnuts
  • ½ cup shredded unsweetened coconut

  1. Preheat the oven to 350 degrees.
  2. In a food processor, mix together almond flour, peanut butter, coconut oil, vanilla, and honey until a dough forms.
  3. Press dough into an 8×8 baking pan.
  4. Bake for 15 minutes.
  5. While crust is baking, blend together blackberries and honey in a Magic Bullet, Vitamix, or other blender.
  6. After the crust has baked, pour berry mixture over warm crust.
  7. In a food processor, pulse together coconut oil, almond flour, honey, walnuts, sea salt, and coconut until crumbly.
  8. Sprinkle the crumble over the blackberry mixture, and bake for 15 minutes or until the crumble turns a golden brown.
  9. Cool and refrigerate for an hour before serving.


Recipe inspired by Vegan Raspberry Streusel Bars by Elana’s Pantry.

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Raw Almond Cookies

Posted by on Mar 5, 2012 in desserts, snacks | 0 comments

My lovely business partner Taylor made these delicious almond cookies.  They’re raw and a good snack for the kids after school, as they have protein in the almonds and walnuts and a healthier sweetener in the dates.

Ever noticed that a walnut is shaped like a tiny little brain?  Well, there’s a reason for that – walnuts contain alpha-linolenic acid (ALA), an essential omega-3 fatty acid, and other polyphenols that act as antioxidants and may actually block the signals produced by free radicals and may have beneficial effects on cognition.  Who doesn’t need a little brain booster?  Try these raw almond cookies and leave your feedback!

Raw Almond Cookies

  • ½ cup raw almonds
  • ½ cup raw walnuts
  • Dash salt
  • ½ cup pitted medjool dates
  • ¼ teaspoon almond extract
  • ¼ cup raisins (optional)
  • ¼ cup ground almonds or walnuts
  1. Soak nuts overnight.
  2. Drain off water.
  3. Place nuts and salt in a food processor, pulse until mostly ground.
  4. Add dates and almond extract and process again until it begins to stick together.  Don’t over process.
  5. Add raisins if desired.
  6. Place mixture into a mixing bowl.
  7. Roll into 1 tablespoon size balls and then roll in ground almond or walnuts.
  8. Chill for about 1 hour.

Yields 12-16

This recipe comes from Raw Food Made Easy by Jennifer Cornbleet.

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broiled grapefruit

Posted by on Feb 8, 2012 in breakfast, desserts, fruit, snacks | 0 comments

Day 6 of a Week of Grapefruit.  A little more grapefruit trivia…did you know that grapefruit got its name from the way it grows in clusters (like grapes) on the tree?  Come to think of it, I don’t think I’ve ever seen a grapefruit tree in person, but I can tell you that clusters of this large fruit are not what I imagined!

I was first served broiled grapefruit while living in Seattle.  Before we had our sweet children, my husband and I used to get away for the weekend to all the fun and adventurous places Washington State had to offer.  Man, what a beautiful place.  Anyway, while staying at a B&B on Orcas Island, we were served this delectable treat for breakfast.  This the version I came up with.

Broiled Grapefruit

  • 1 grapefruit, halved
  • maple syrup
  • cinnamon
  1. Preheat your oven’s broiler.
  2. Place the grapefruit halves on a baking sheet.
  3. With a pairing knife, cut around each section so the syrup can soak down in the grapefruit and so it is easy to eat each bite.
  4. Drizzle desired amount of maple syrup over the top of each grapefruit half.
  5. Sprinkle desired amount of cinnamon on top of each half.
  6. Broil for 3-5 minutes or until the top just begins to brown.
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Orange Lemon Bread

Posted by on Jan 23, 2012 in breakfast, desserts, grains, snacks | 0 comments

My son loves the lemon pound cake at Starbucks.  This is my gluten free version of his favorite.

Our family enjoyed our bread this morning with warm lightly toasted pecans.

Orange Lemon Bread

  • 1 1/2 cups brown rice flour mix from Authentic Foods
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon sea salt
  • zest from one orange
  • zest from one lemon
  • 1/2 cup grapeseed oil
  • 1/2 cup agave nectar
  • 2 eggs
  • juice from one orange
  • juice from one lemon
  • 1/2 teaspoon lemon extract
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix flour, baking powder, xanthan gum, sea salt, and zest from the orange and lemon.
  3. In a large bowl, beat together oil, agave nectar, eggs, juice from the orange and lemon, and lemon extract.
  4. Add the flour mixture to the wet ingredients, and mix until well blended.
  5. Pour into a greased 9×5 inch loaf pan.
  6. Bake for 45 minutes or until a knife inserted in the center comes out clean.
  7. Cool for 10 minutes before serving.
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Raw Avocado Cheesecake

Posted by on Jan 14, 2012 in desserts | 0 comments

Avocado in a dessert, my husband asks!?! Yes, and it is de-licious!  If I had been able to take a picture, I would love to post the look on his face when I served him this cheesecake.

I was feeling creative in the kitchen and came across the idea for an avocado cheesecake.  Since I’ve been so inspired by the raw food diet lately, I played around with the ingredients and came up with this yummy treat.

Raw Avocado Cheesecake

  • 2 cups walnuts
  • 1 1/2 cups raisins
  • 2 cups raw cashews, soaked in purified water for at least 6 hours then water discarded
  • 1 avocado
  • zest from 2 lemons
  • juice from 2 lemons
  • 3/4 cup agave nectar
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla
  1. Combine walnuts and raisins in a food processor and blend until it starts to form a doughy ball.
  2. Press the walnut mixture into the bottom of a springform pan or a pie pan.
  3. Wash out the food processor.
  4. Combine the cashews, avocado, zest and juice from the lemons, agave nectar, coconut oil, and vanilla in the food processor and blend until creamy.
  5. Spread the cashew mixture on top of the walnut mixture in the springform pan or pie pan.
  6. Refrigerate for 2 hours.
  7. Serve with your favorite fruit or chocolate topping.
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