Quick & simple peach cobbler

My sweet neighbor gifted us with the option to pick as many peaches as we’d like.

Let me advise that this recipe is not for the health conscious. Sometimes it feels good to chow down on some sugary sweetness.

My kids picked bags and bags full of peaches. The chickens got some. We ate a ton. Yet I was left with quite the peach supply. And I hate to waste anything. Especially free produce!

So I whipped up this delicious and quite simple peach cobbler in my beloved skillet. Skillet cooking makes everything better. The less dishes the better too 😉

Ingredients

5-6 peaches peeled (I skipped the peeling I wasn’t in the mood for the full peach bath)

I use thieves by Young Living to clean all of our fruits and vegetables and even eggs!

1 cup melted butter

1 cup sugar (I substituted with coconut sugar it’s all I had)

1/2 cup flour

3 Tbsp brown sugar

1/4 cup milk

Directions:

Slice and peel if desired all the peaches. Put them into the skillet. Pour melted butter over the top.

In a separate bowl combine flour, white sugar, milk in a bowl. Stir well pour over peach and butter mixture. Sprinkle with brown sugar.

Bake for one hour at 375.

It was as easy as that.

And so very tasty. The chickens enjoyed the leftovers as well!

Hope you enjoy as much as we did!

15 minute Peach & Yellow Tomato Salsa

I love using things from the garden. I love that we have peach trees in our neighborhood. We also have a few trees in our yard but they aren’t producing much this year. (Hopefully the magic chicken poop will get things growing for next year)

Anyways. I went out this morning to probably 50 ripe tomatoes. I also have about 80 peaches from my neighbors trees he so kindly let us take.

So I decided why not try out some peach salsa.

I’m honestly not the type of cook that measures things out perfectly. I don’t really count either just go by sight but for this in order to share I decided to write as I went.

Peach Tomato Salsa

1 1/2 cups small yellow tomatoes (you could use red, yellow is just what I had ready to pick this morning)

6 peaches peeled.

6 garlic cloves

1/2 yellow onion (mine was really large)

2 drops Young Living Lemon Essential Oil

2 TBSP honey

1-2 leaves lemon balm

I didn’t have any cilantro but I’d imagine that adds a little kick I just can’t stand the taste.

1/2 cup jalapeños (optional)

Directions

First make sure to peel the peaches. I chose to boil them first.

Once the water is boiling add in the peaches for 30 seconds

Then immediately place them in an ice bath.

Then the skins should come right off without a knife.

I still used a knife so somewhere I must have messed up. The skins came of easy but not without a knife to get them started.

Then cut up each item small enough to fit into the food processor.

My food processor is tiny. So I had to do it this way.

I added all items into the bowl once they were finished getting chopped. Added two drops of Young Living Lemon Essential Oil and mixed gently with a wooden spoon.

I had the kids helping so they turned out a tad more puréed than I had planned but that is life of a mama.

Store in an airtight container for up to 5 days.

I hope you enjoy!

Reese’s Protein Muffins

I have a serious sugar addiction.  And I’m in recovery.

Sugar is a hard thing to purge from your diet considering it is in everything.  Even with making most things homemade I find that I still add sugar to most recipes.

If you are looking for a new quick healthy snack I’d encourage you to give these muffins a try.

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We buy our protein from a personal friend who truly cares about his product.

If you are shopping for new protein look no further, click here

Reese’s Protein Muffins

Ingredients

  • 2 cups chocolate cake protein
  • 3 eggs (1 egg, 2 egg whites for the extra health conscious)
  • 1/2 cup water
  • 1 tsp peanut butter for each muffin
  • 1-2 drops copaiba oil

Directions

Mix everything but the peanut butter.  Fill the muffin cups 3/4 of the way.

Add teaspoon of peanut butter to each muffin.

Bake at 350 for 22-26 minutes.

They are best when straight out of the oven.

I’m terrible about eating, I forget with the chaos of each day.  These are a nice quick healthy treat to have lying around.  And I love that it has minimal sugar.

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The benefits of ingesting copaiba oil are pretty interesting.

copaiba

I’ll make it short and sweet for your viewing pleasure

  • Anti-Inflammatory & Pain Relief .
  • Protects the liver.
  • Protects the brain.
  • Acne.
  • Oral Health
  • Sleep
  • Infections

Hope you enjoy!

Homegrown french fries for picky eaters

Both my kids would be considered picky eaters.  And anytime you think you have it figured out that they like something they change it up on you.

But something they will both eat consistently is french fries.  With all the horrible stuff in the news about what is actually in some of our store bought food products I’m encouraged to grow more and eat healthier.

The kids dug 27 potatoes out of the garden.  They had a blast doing it.

And today we ate the fruit of our labor.  I’d say it was a good lesson in all and everything tasted so delicious!

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Hopefully this is something your picky eaters will like.

Homegrown french fries for picky eaters

  • 10 potatoes cut into whatever sort of shapes or wedges you’d like.
  • 1 Tbsp avocado oil
  • 2 teaspoons Nutritional Yeast
  • pepper to taste

Directions:

Mix all ingredients in a bowl.  Lay potatoes on lightly oiled (I use a little avocado oil or coconut oil) pan.

Bake for 25-30 minutes on 400.

I don’t get any complaints about these.

Hope you enjoy!

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Let’s Bake

Easy Banana Bread

In our house there is usually always something freshly baked. I’m frugal. I love to bake and so do the kids so it’s something we do regularly.  But I love easy recipes even more.

Baking not only teaches them self sufficiency, but there is math involved. Reading. Not to mention the fine motor skills it requires to actually whip up our household favorites.  I have baked with them since the time they were babies.  It’s an important skill to learn considering you can’t always trust what you buy in the grocery store.  Speaking only for my kids I notice behavioral changes with their diets.  There are certain items we avoid.

With two kids and sensory challenges finding foods that they would eat has been a challenge.  Just when I think I have it all figured out they decided that something they’ve been eating for years has the potential to poison them.

Banana Bread is one of those things I regularly have on hand.  It’s a simple recipe.  Easy for little helpers.  And tastes exceptionally good with butter.  (I’ve also cut the sugar in half and the kids haven’t noticed)

Banana Bread

4 overripe bananas (I choose to freeze mine since my kids are notorious for only eating a 1/3 of a banana)

1 cup sugar (or 1/2 cup brown/1/2 cup white sugar)

1/2 cup butter (melted)

2 eggs (Thanks to my sweet hens I haven’t purchased eggs in almost 7 months)

3 tbsp milk

2 tbsp vanilla

1 tsp baking soda

Mix all wet ingredients together. Then the dry ingredients.

Bake 50-60 minutes at 350 degrees.

There isn’t much too it. Nothing fancy. It tastes delicious and the kids love to make it.

I hope you enjoy it.

If you try it please comment or tag me and let me know!

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