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.

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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!!!!

Lamb Kebobs on a Stick

Wanna know the trick to getting your kids to eat something? Easy! Just put it on a stick! But seriously, these Lamb Kebobs disappeared in 5 minutes flat, they didn’t even make it to the dinner table.

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Super moist and full of flavour, these kebobs are a perfect protein packed meal! They might even get the pickiest eater in your gang to try out some new flavours. So go ahead, get your hands a little dirty and make these for the fam! They will thank you for sure!

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Ingredients:

  • 1.5 pounds of Ground Lamb (or you could do a Lamb-Beef mix)

  • 1 medium Red Onion

  • 4-5 large cloves Garlic

  • 1 tbsp Ginger, pureed

  • 1 cup Coriander or Parsley

  • 1-2 small slices of Bread (I used sprouted bread)

  • 1 Eggs

  • 1 tbsp Sumac

  • 1 tbsp Ground Cumin/Coriander mix

  • 1 tsp Garam Masala

  • 1 tsp Salt

  • 1 1/2 tsp Paprika

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Method:

Soak bamboo sticks in cold water for 20-30 minutes.

Place ground meat in a large bowl. Set aside.

In a food processor, mix onion, garlic, ginger, coriander, bread and egg till well combined. Pour the mixture into the bowl with the ground meat. Add in the spices and mix well to combine everything together.

Take skewers and shape the kebobs around the top of the skewers. Place on a baking tray in a line. You can broil the kebobs in the oven or cook them on the grill. Cook till the outsides are browned and the inside is cooked through.

Serve with naan and coconut mint yogurt.


Enjoy!

Banana Oat Cookies

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I’m always looking for quick simple recipes to have on hand as ‘after school snacks’ for the kids and myself :) I want something that we can just grab on our way out the door that’s yummy, filling and that will give us energy.

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These banana oat cookies totally hit the spot! It’s a great way to use up those super ripe bananas you’ve got lying around when you’re not in the mood for banana bread. I can quickly whip these up and they’ll be ready in less than 20 minutes! The kids love them for breakfast too!

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Ingredients:

Cookies

2 super ripe bananas

2 cups old fashioned oats

1/2 cup natural peanut butter

1 tbsp maple syrup

1 tsp vanilla

1/2 tsp sea salt

1/3 cup semi sweet chocolate chips

Chocolate sauce

1 tbsp coconut oil melted

1 1/2 tsp cacao powder

1 tsp maple syrup

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Method:

Preheat oven to 350’ degrees. Line a baking tray with parchment paper.

In a large bowl, mash the bananas with a fork, add in oats, peanut butter, maple syrup, vanilla and salt. Mix well until everything is combined. Add in the chocolate chips and mix a bit more.

Using a large spoon, scoop batter into small rounds and place on the baking sheet, pressing cookies flat a little. Bake at 350 degrees for 15 minutes. Take out of oven and cool.

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For the sauce, melt the coconut oil and mix in cacao powder and maple syrup. Taste and adjust the sweetness accordingly. Pour over cookies or dip the edges of the cookies into the sauce.

These yummy cookies can be stored in an airtight container for 3-4 days :)


Enjoy!

 

Recipe Card

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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!