Easy, Single Serving Peach Crisp

Last week I got a notification from WordPress that it was my one year blog anniversary. In the scheme of things, a year isn’t very long, but this blog has brought me so much joy and confidence, I feel like a very different person than I was a year ago. It has inspired me to create delicious food, explore fun forms of movement, and, most importantly, the blog (and now the podcast!!) have given me a platform to meet incredible people. So today we’re celebrating a year of blogging, the last sweet days of summer, and this incredible wellness community with a recipe for an Easy, Single Serving Peach Crisp.

Easy, Single Serving Peach Crisp

This recipe was inspired by my adorable mini skillet, my favorite summer fruit, and my desire to eat dessert for breakfast. You like AT LEAST one of those those things too, right? Of course you do. Luckily for both of us, this Easy, Single Serving Peach Crisp is beyond easy and insanely delicious. It takes less than 10 minutes to throw together, and the sweet, caramelized peaches will make your kitchen smell absolutely heavenly.

Then, if you want to be a civilized human, you can scoop some into a bowl and top it with greek yogurt (seriously drooling just thinking about it). Or, you can be an impatient monster like me and eat it straight out of the skillet. No judgement here, friends.

Long story short, if you like easy meals, peaches, cute kitchen tools, and dessert for breakfast, you NEED to make this Easy, Single Serving Peach Crisp. You also need to let me know, because I want to be friends. And if you have your own blog, drop the link in the comments- I’d love to read it!

If you make this recipe, be sure to leave a comment or share it on Instagram!

5.0 from 2 reviews
Easy, Single Serving Peach Crisp
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 large peach
  • ½ tsp coconut oil
  • Crumb topping:
  • 2 tbsp old fashioned oats
  • 1 tbsp almonds
  • 1 date
  • ¼ tsp cinnamon
  • ¼ tsp coconut oil
Instructions
  1. Preheat oven to 350º
  2. Melt ½ tsp coconut oil in 6½ inch skillet over medium low heat
  3. Dice peach and add to skillet
  4. Cook for 5 minutes, stirring occasionally
  5. While peaches cook, add crumb topping ingredients to food processor and pulse until combined into a coarse meal
  6. Spoon topping over peaches and bake for 5-10 minutes, until crumb topping is golden brown

 

Almond Butter and Jelly Coconut Flour Pancakes

My current obsessions: Orange is the New Black, bedroom design + plants, and Almond Butter and Jelly Coconut Flour Pancakes.

This morning I finally started watching Orange is the New Black and I’m pretty proud of myself. Starting a new TV show might be a weird thing to consider an accomplishment, but I’m totally someone who just watches the shows I like over and over, so this is a pretty big deal.

coconut flour pancakes

In other news, I’ve been really into bedroom design recently (I kinda went crazy on Pinterest). I would love for my room to be a tidy, peaceful sanctuary type of place, but the reality is that it’s often cluttered and chaotic.

But after scrolling through tons of minimalist home inspo, I was inspired to get my act together and commit to creating the space that I want. Yesterday was all about the deep clean, and now it’s time for the fun stuff: plants! I’m so ready to be a crazy plant lady.

Finally (and most importantly), this week I discovered the deliciousness that is Almond Butter and Jelly Coconut Flour pancakes. At first, I was skeptical of coconut flour pancakes because I feel like if I want a pancake, I’m just going to eat a pancake. But eventually I got curious and gave them a try. Verdict? SO GOOD!!

For me, they don’t replace traditional pancakes but instead are delicious in their own right. And they’re a great base for tons of fun flavor combinations. I have a feeling you’ll be seeing lots of different flavor combos in the future, but for now, these AB&J pancakes are going to rock your world!

Today’s recipe was inspired by this recipe from Ambitious Kitchen and this recipe from ImmaEatThat.

If you make these pancakes, be sure to leave a comment here or share with me on Instagram!

Almond Butter and Jelly Coconut Flour Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • 1 egg
  • 2 tbsp milk (I used 2%, but use whatever you prefer)
  • 2 tbsp coconut flour
  • ¼ tsp baking powder
  • pinch of salt
  • ¼ c. raspberries
  • almond butter
Instructions
  1. In a small bowl, beat egg and milk until smooth.
  2. Stir in coconut flour, baking powder, and salt.
  3. Mash raspberries into a jam-like consistency, then fold into pancake batter.
  4. Melt butter (or your preferred oil) in a small skillet over medium-high heat.
  5. Spoon some of the batter (about ⅓) into the pan, then use the back of the spoon to spread the batter into a pancake.
  6. Cook for a couple minutes until the edges appear set, then flip and continue cooking for about 15 seconds.
  7. Repeat for the rest of the batter, then top the pancakes with a (generous) drizzle of almond butter and enjoy!

 

Banana Baked Donuts

Sunday breakfast is one of my favorite parts of the week. Sitting around the table chatting with my family, catching up on my favorite blogs, enjoying a big cup of coffee, and of course, the food. Pancakes, muffins, and fancy oatmeal bowls (such as these and these) are some of my favorites, but this weekend I really stepped it up with these Banana Baked Donuts.

Banana Baked Donuts

For the past week, the bananas in the fruit bowl had been getting browner and browner as I tried to decide what to do with them. Banana bread? Delicious, but I was out of chocolate chips. And banana bread NEEDS chocolate. Banana muffins? Not glamorous enough. Banana scones? Intriguing, but I doubt my family would be into that.

Finally, after spending way too much time on Pinterest, I settled on banana donuts. They checked all the boxes- original, family-friendly, and, most importantly, absolutely delicious. So I got to work adapting my recipe for Apple Baked Donuts, and Banana Baked Donuts were born! They are light and tender, with satisfyingly crackly tops. The banana flavor comes through without being overpowering, and the subtle sweetness from the maple syrup makes them perfectly suitable for breakfast.

Though the Apple Baked Donuts I adapted this recipe from are vegan, the basic recipe here is not. I felt like making an extra trip to the store kinda defeats the purpose of a relaxing Sunday morning breakfast, ya know? So I just used ingredients I had on hand. However, this recipe can easily be made vegan with a few simple substitutions, which I’ve included in the recipe notes.

What are your Sunday mornings like? Do you have special weekend breakfast recipes? And if you make these Banana Baked donuts, let me know in the comments or share with me on Instagram!

5.0 from 1 reviews
Baked Banana Donuts
Serves: 6 donuts
 
Ingredients
  • 1 c. milk
  • ½ tsp instant yeast
  • ¼ tsp sugar
  • 1¼ c. all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp. salt
  • ½ cup mashed banana (roughly 1 medium banana)
  • ¼ cup maple syrup
  • 1 egg
  • 1 tbsp melted butter
Instructions
  1. Heat milk in saucepan until it is barely simmering.
  2. Remove from heat, add sugar and yeast. After 5 minutes, check for bubbles on the surface of the yeast. If there are bubbles, the yeast has been activated.
  3. Whisk together flour, baking powder, and salt in a medium mixing bowl.
  4. Combine banana, maple syrup, egg, and butter in large mixing bowl.
  5. Stir milk mixture into wet ingredients.
  6. Slowly incorporate dry ingredients into wet ingredients, stirring gently and often.
  7. Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
  8. Preheat oven to 350ºF. Grease donut pan and fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
  9. Bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.
Notes
To make vegan: substitute egg with flax egg (2 tsp flaxseed meal, 1 tbsp water), milk with non-dairy milk, and butter with coconut oil.
I didn't measure the glaze, but I just mixed some powdered sugar with a drizzle of water and a squeeze of lemon

 

Salted Almond Fudge Ice Cream

What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.

Salted Almond Fudge Ice Cream

This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.

There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.

I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.

Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.

Salted Almond Fudge Ice Cream
Prep time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 2 frozen bananas (slice before freezing)
  • 2 tbsp roasted salted almonds
  • 1 tbsp cacao powder (or unsweetened cocoa powder)
  • Pinch of salt
Instructions
  1. Combine frozen bananas, cacao powder, and salt in food processor.
  2. Allow to thaw for 5 minutes.
  3. While bananas thaw, roughly chop almonds and set aside.
  4. Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
  5. Stir almonds into ice cream and serve!
Notes
If you do not have salted almonds on hand, just add a little extra salt to the ice cream.
If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.

 

 

 

Sesame Latte

Recently, I noticed a sesame latte on the menu of a cafe across the street from my school. Completely intrigued, I abandoned my classic order (a chai latte) to give the sesame latte a try.

I was a little suspicious, but I figured the nutty, toasty, creamy flavor of sesame seeds could be a good complement to the basic coffee + milk combo that I know and love.

Sesame Latte

Unfortunately, when I went to order I was told that the sesame latte wasn’t actually offered anymore. I was disappointed for a moment, but a chai latte was more than enough to console me. Still, the idea of a sesame latte lingered in my mind, and I eventually decided to try to create my own.

This cozy drink absolutely delivers on all the complex, warming flavors I had hoped a sesame latte would have, and I totally think all coffee shops should serve it.

If you try this recipe, be sure to comment or share with me on Instagram!

Tahini Latte
Author: 
Recipe type: Beverage
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • ½ cup brewed coffee
  • ½ cup your favorite milk (cow, almond, coconut, etc)
  • ½ tbsp tahini
  • ½ tsp maple syrup
  • ¼ tsp vanilla extract
Instructions
  1. Combine milk, tahini, syrup, and vanilla in a saucepan over medium heat.
  2. Whisk constantly as milk comes to a gentle simmer.
  3. Pour coffee into a mug, then top with milk mixture.
  4. Serve immediately.
Notes
If you would like frothier milk, you can mix all ingredients except coffee in a blender before adding them to the saucepan.

 

Pumpkin Granola

For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.

granola3

This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.

Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.

granola4

Ingredients:

  • Dry Ingredients
    • 2 cups oats
    • 1/2 cup walnuts
    • 1/4 cup coconut
    • 1/2 tbs minced ginger
    • 1/2 tbs chia seeds
  • Wet Ingredients
    • 1 tbs coconut oil
    • 1 tbs maple syrup
    • 1/4 cup + 1 tbs pumpkin puree

Directions:

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Mix dry ingredients in large bowl.
  3. Combine wet ingredients in saucepan over medium heat.
  4. Stir until wet ingredients appear smooth and creamy.
  5. Remove pumpkin mixture from heat and stir into dry ingredients.
  6. Make sure all dry ingredients are coated in pumpkin mixture (definitely get in there and use your hands, its very satisfying).
  7. Spread granola evenly across baking sheet, then bake for 25-30 minutes, until granola is crunchy and golden.

granola1