Good morning, healthy bunnies! I hope you’re doing well and you had a great weekend. My weekend was action-packed from start to finish! I recorded videos, practiced recipes, exercised, and more. Also, I think I partied a little too hard in the eating department. I blame it on “market research” since I had to make sure the recipes were suitable for you all!
In any case, as I meal prepped last night I made sure to keep things simple, yet hearty. My breakfast this morning was AWESOME. You probably know by now I’m a fan of overnight oats, and this particular combination has no sugar added. Peaches are not in season, so you can use frozen or canned if you have trouble finding good ones.
You will need:
¼ cups diced peaches
½ cup rolled oats
1 tablespoon rough chopped pecans
¼ teaspoon ground cinnamon
1 cup filtered water
Mix all ingredients in a container with a seal, and they are ready to go the next day. They can be eaten cold, or warmed in the microwave for about one minute. I take mine to work and enjoyed them there.
Have a wonderful and fit day!
|We are just on the brink of peach season now, and this makes me happy. For their lush flavor and light sweetness, peaches are by far my favorite stone fruit. Many like the juiciest peaches, but I happen to like mine with a nice crunch, and a little tartness. For this reason, this is just the right time for me to get into peaches. A peach’s most notable nutrients are Vitamin C and potassium, but a peach’s claim to fame is in those sweet Southern pies and cobblers. Some might even argue that a peach is the only fruit that does a cobbler justice. Today I made my little shortcut version of a delicious home baked pie or cobbler—a peach turnover. Puff pastry still provides the flaky exterior to contrast with a smooth and sweet filling. If you have never worked with puff pastry dough before, it is easier than you think! I am now a huge fan. My suggestion is to make a nice salad for dinner, than reward yourself with this sweet treat for dessert. Enjoy!
- 2 10 to 12 inch puff pastry sheets
- 2 peaches washed, seeded & diced
- 1 tsp ground cinnamon
- ½ tsp of sugar, more if needed
- 1 TBSP Butter
- Baking sheet (lined with baking paper or lightly buttered)
- 1 egg
- 1 baking brush
Yields 8 pastries
- Preheat the oven to 400F and take out puff pastry to thaw.
- In a large skillet, melt 1 TBSP of butter. Once melted, add diced peaches, cinnamon and sugar. Cook for 7 to 10 minutes, until fruit softens.
- Once thawed, cut each sheet of pastry into 4 squares (or 8 squares for smaller pastries and fewer calories).
- Beat egg in a small bowl. Brush a light amount of the egg mixture around the edges of each cut pastry. Add peach filling. Fold over to make a triangle, and place on baking sheet.
- Brush the tops of each turnover with egg and cut small slits into the top of each.
- Bake for 10 to 15 minutes depending on oven until golden brown.
- Cool for 10 minutes and serve.