Summer Peach Crisp (Gluten Free)

This was a summer of delicious peaches for us here in Ontario. We’d buy them by the basket and eat them every chance we got. They were sweet, juicy and just a perfect way to beat the heat.

Summer Peach Crisp Recipe Card Fitnest

We ate peaches on their own, mixed into smoothies, on top of yogurt and with ice cream! I’d been meaning to make a Peach Crisp all summer long but only got around to it just recently. It was the perfect way to enjoy the last of the summer peach season and to give our summer a sweet and nutty send off!

I promise you this Crisp will be a hit in your house. The kids asked for seconds and thirds :) It’s a super clean gluten-free recipe with whole food ingredients so I didn’t mind adding a side of vanilla ice cream to it. You can also switch up the fruit, try substituting berries, apples or plums (or a combination of the above) . I’d love to see what you guys come up with!

Btw, iff you’re looking for another delicious Crisp recipe after this one, give this Summer Berry & Rhubarb Crisp a try!

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Filling

  • 5 cups of Ripe Peaches

  • 2 tablespoons Coconut Sugar

  • 1 tablespoon Arrowroot/Cornstarch

  • 1 tsp Cinnamon

  • 1 tsp vanilla

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Topping

  • 1.5 cups Oats

  • 3/4 cups Chopped Pecans

  • 3/4 cups Almond Flour

  • 3 tablespoons Maple Syrup

  • 3 tablespoons Coconut Oil, melted

  • 1.5 tsp Vanilla

  • 1.5 tsp Cinnamon

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Method:

  • Preheat oven to 350 degrees

  • In a large bowl, add cut up Peaches, Coconut Sugar, Arrowroot Powder, Cinnamon and Vanilla in a bowl and set aside for 20 minutes. Transfer filling into a 8x8 baking dish.

  • In a separate bowl, add in Oats, Pecans, Almond Flour, Maple Syrup, Coconut Oil, Vanilla and Cinnamon. Mix well.

  • Pour the crisp mixture over the peaches and spread evenly. 

  • Place in the oven for 35-40 minutes, until the top is golden. 

  • Serve with vanilla ice cream, frozen yogurt (or a dairy free vanilla ice cream if you prefer)

  • Enjoy!!!!

Healthy 'No Bake' Chocolate Peanut Butter Cookies

I’m always looking for healthy quick and easy recipes to have on hand when hunger strikes! Something the kids can grab when they’ve got a craving for something sweet or an after-dinner snack. These healthy no-bake cookies tick all the boxes. Quick and easy to make, yummy with just the right amount of sweetness. The best part is they require NO BAKING. A lot of times I’ll just prep the first steps and the kids can do the rest!

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Zallibhai-Recipe Card



Ingredients:

  • 1/2 cup Creamy Peanut Butter

  • 1/4 cup Coconut Oil

  • 1/4 cup Coconut Sugar 

  • 2 tbsp Raw Cacao Powder

  • 1 teaspoon Vanilla Extract

  • Pinch of Salt

  • 2 tablespoons Maple Syrup

  • 1/2 cup Shredded Coconut

  • 1 cup and 1/4 Old Fashioned Oats

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Method:

  1. Line a baking pan with parchment paper.

  2. Place a small pot over medium heat. Add in the peanut butter and coconut oil. 

  3. Stir until smooth and then add in the coconut or brown sugar and stir until the sugar is completely dissolved and the mixture is about to boil. Make sure not to boil.

  4. Remove the pan from heat and add in the cacao powder and stir constantly until all the powder is well incorporated. Add in the vanilla and salt. Stir in the honey. Mix in the coconut flakes and old fashioned oats.

  5. Let the mixture cool a little and then scoop out the mixture with a spoon to form into a cookie shape onto the baking sheet.

  6. Place the baking sheets in the fridge for about an hour, until the cookies harden.

  7. These are best stored in an airtight container in the fridge and will keep for up to a week. 

Makes 12-14 cookies.

Enjoy!

Cilantro & Basil Pesto Chicken

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The kids were playing in the other room while I was making this pesto. All of a sudden they went really quiet, and a moment later they both walked into the kitchen to ask what smelled so good! I’m telling you, make this pesto and your kitchen will smell like Italy! Fresh basil and cilantro, garlic and olive oil .. these flavours were just meant to be together! The best thing is that you can add it to to everything .. pastas, zoodles, salads, wraps and I even used it to marinate my chicken and salmon! :)

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Traditional pesto calls for just basil, but I always have so much cilantro in the fridge that I thought this would be a good way to use it up!

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It’s super easy to whip up in your food processor and a great thing to make every few weeks so you always have a batch to throw in and add a little more flavour to your meals.

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Ingredients:

  • 1.5 cups Cilantro

  • 1.5 cups basil

  • 1/4 cups Pine Nuts

  • 1/4 cups Olive Oil

  • 1 teaspoon Lemon Zest

  • 1 tablespoon Lemon Juice

  • 2 cloves Garlic, minced

  • 1/4 cup Pecorino Romano Cheese, grated

  • Salt + Pepper to Taste

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Method:

  1. In a skillet over medium heat, add the pine nuts and toast until golden.

  2. Remove from heat to cool.

  3. In a blender or food processor, add the cilantro and basil, pine nuts, olive oil, zest, juice and garlic.

  4. Pulse until a thick paste forms.

  5. Stir in the cheese and season with salt and pepper to taste.

You can store in an airtight container in the fridge. See below for my Pesto Chicken recipe, but you can also add to pastas, salads and sandwiches.

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Pesto Chicken:

Just add a few tablespoons of the pesto to your chopped chicken breast. Mix and pan fry with a little olive oil till chicken is cooked through. You could use the chicken to top your pasta, add it to a wrap or salad, or just have the chicken with a side of brown rice and veggies. Enjoy! :)

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Chocolate Hazelnut Brownies

These are some of the best “clean” brownies I’ve ever made! Deliciously chocolatey and oh so moist. They take no time at all to whip up and are definitely kid approved!

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I’ve tried different recipes for brownies before, but I especially love how this one is super simple and clean .. and still tastes delicious!

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I get the feeling this recipe’s gonna become a staple in our house (I’ve already made 2 batches in the last week) and it could become one in yours too :)

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Ingredients:

½ cup Hazelnut Butter

3 large Eggs

½ cup Maple Syrup

1 tbsp Vanilla

1 tsp Apple Cider Vinegar

½ cup Cacao Powder

½ tsp Sea Salt

½ tsp Baking Soda

½ cup Almonds (you could use chocolate chips or any other nuts as well)

Method:

Preheat oven to 350 degrees.

In a food processor mix hazelnut butter, eggs and maple syrup until well combined. Add in the rest of the ingredients (except for the nuts or chocolate chips) and pulse until all are combined. Stir in the nuts and/or chocolate chips into the batter.

Grease a 9x11 baking dish with coconut oil and pour batter in, tap to evenly distribute the batter. Top with a few nuts.

Bake for 15-17 minutes, until a toothpick comes out clean in the center of the pan.

Let brownies cool for 30-45 mins. You can keep them in an airtight container in the fridge for up to a week.

Enjoy!

Kuku Paka (East African Style Chicken in Coconut Curry)

This traditional East African dish is a staple in our house. It is one of the first dishes I learned to make from my mom and can also be made in less than 30 minutes. The recipe here calls for chicken breast, but any other chicken cut, drumstick and/or chicken thighs may be used as well.

KukuPaka Coconut Curry

For the Chicken

  • 1 lb boneless chicken breast cut into pieces.

  • 1 tbsp crushed garlic

  • 1 tbsp crushed ginger

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp green chutney

  • The squeeze of fresh lemon juice

For the sauce

  • 1 can coconut milk

  • 1 small tomato

  • ¼ tsp turmeric

  • 2 tbsp fresh lemon juice

  • 1 small onion

  • 1 tbsp green chutney

  • 1 tsp salt

  • ½ cup of water

  • 1 tbsp flour or cornstarch (to thicken the sauce)

Instructions

  1. Marinate the chicken in garlic, ginger, salt, pepper, green chutney, and lemon. Let sit for 30 minutes to a few hours.

  2. Place marinated chicken in a baking sheet and place in oven under the broiler for 5-7 minutes.

  3. In a blender, place coconut milk, tomato, turmeric, lemon, onions, green chutney, and salt and blend well till smooth.

  4. In a saucepan, heat oil add in potatoes and cook for 5 minutes. Add in the sauce from the blender and heat through till sauce comes to a simmer. Add in broiled chicken and let the chicken cook in the sauce for 12-15 minutes.

  5. Add lemon juice, or salt to taste, garnish with fresh coriander.

  6. Serve with Basmati Rice or Roti.

Enjoy!