The first time I had tomato jam was at Cafe Gratitude in LA. Now, I am always looking for new and interesting ways to eat my favorite foods. And a lot of times, restaurants provide a great source of inspiration. But this bowl, especially the tomato jam, absolutely blew me away.
Down the street, we’re talking. Man, is that inspiration wind strong!
So how excited are we for late summer fruit? Maybe a little too much because I basically want to hoard it ALL.
I am pretty much head over heels for anything blueberries or peaches right now. And that is partially why this recipe exists. Lately, at my farmers market or at the grocery store (which, let us be real, is practically everyday, I see the pints of blueberries or the smooth peaches and I just HAVE to buy a bag. I think it is because I am worried I will walk into the store one day and they will no longer have peaches or blueberries. The problem is my belly is tiny (as I am tiny) and I can only hold so many peaches and blueberries. Also, my freezer is only so tiny, so I can only freeze so many.
I was in a real pickle.
Luckily for me, I can make delicious desserts with all of these excess blueberries and peaches! And this one was one of my very favs. During my summers as a kid, there was only one way my family knows how to enjoy nature’s bounty. That, dear readers, is making and eating desserts that are basically 85% fruit. You know, just so we can get some heath factor in there. One of my favorite desserts growing up was a fruit crisp. My dad would make one every week or so, and that 9×13 inch pan would be gone in a matter of days. We would make it with whatever fruit happened to be in season. In the fall, it was always apples or pears. In spring, strawberries and rhubarb would take the show.
However, the recipe for crisp that stands through all of my memories is a peach and blueberry crisp with plenty of cinnamon and lemon zest. And this recipe is a great little single ladies riff on my favorite dessert. It is vegan, gluten free, and give SUCH a delicious texture and flavor that is just UMPH. I don’t add anything to the fruit because I really want to let the flavors shine. If you want, feel free to add a bit of sugar or lemon zest. I then make a quick little topping out of coconut oil, coconut sugar, and Dr. McDougall’s Right Foods instant oatmeal. I used the Chia Crunch flavor and I loved the contrast it gave with the soft fruit. Delectable? You bet your bottom dollar!
2 cups chopped fruit of your choice ·(here, I used chopped peaches and blueberries)
¼ teaspoon cinnamon
1 packet Dr. McDougall’s Right Foods instant oatmeal, any flavor
4 teaspoons coconut oil, solid (if liquid, place in the refrigerator for approximately 5 minutes until solid)
1 teaspoon coconut sugar
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together cinnamon and chopped fruit. Divide into two oven proof ramekins. In another small bowl, mix together Dr. McDougall’s Right Foods instant oatmeal, coconut oil, and coconut sugar, smashing everything together until well combined. Divide oat topping on top of two ramekins of fruit. Bake for 15-20 minutes until golden brown. Top with coconut whipped cream or vegan yogurt. EAT.
I was sitting in my apartment one Thursday evening, having a glass of wine and watching everyone’s favorite show: the Office.I had an exhausting work day, full of meetings, e-mails, and code to process. I was also mindlessly flicking through my phone, seeing where all of my friends were up to and what everyone’s plans were for the weekend. I also decided to check the health app, mostly out of curiosity. I felt I had run around all day, so I must have hit that 10,000 step mark. I scrolled down until I saw it.
3,000? How had I only hit 3,000? Thoughts raced through my brain. This had to be a mistake. Something had to be wrong with the app. Ok, it’s only 8 PM. Are there any errands I can run to get me to 10,000? Well, I could also go on a run, and it the weather is not too hot. But I’m just so exhausted.
Can ice cream count as breakfast? Why yes. Yes it can!
There is a certain sense of accomplishment when you get a day’s worth of fruits and veggies and a workout before 10 AM. And smoothies, rich and THICK smoothies, do just that. Now, if you have spent a second on Instagram, you know that the latest and greatest smoothie innovation is putting smoothies in BOWLS. And guys, I’v been doing this for years with no plans of stopping. A bowl of smoothie just makes them more meal-like, you know? Because you can just a ton of toppings on em and BAM, instead filler upper.
You might as well dump your whole pantry on here… cause I do.
If I was an agent, this recipe would be my Britney Spears. It’s such a winner.I get so many e-mails and messages about these onions. They are probably my most requested recipe on Instagram and for good reason! First of all, they are freaking stunning. Have you ever seed a color like these onions?
½ tablespoon Wedderspoon Raw Honey, plus more for serving
1 cup whole milk ricotta cheese
2 ounces soft goat cheese
½ cup chopped fresh basil, plus more for serving
2 ripe peaches, sliced thin
2 cups fresh arugula
Balsamic glaze, for serving
Preheat the oven to 375 degrees. Place a baking sheet with parchment paper in the oven to preheat.
In a medium bowl, whisk together chickpea flour, water, olive oil, and salt until combined.
To make crust, take baking sheet out of the oven. Spread chickpea mixture on parchment paper in a circle until ¼ inch thick. Bake for 15-20 minutes or until the edges are slightly crispy.
While the pizza is baking, heat 1 teaspoon olive oil in a skillet over medium heat. Add sliced onions, Wedderspoon honey, balsamic vinegar, and season with salt and pepper. Cook, stirring occasionally, until the onions are golden and caramelized. Set aside.
Once you take the dough out of the oven, heat the oven to 450 degrees. Top pizza with caramelized onions. Then, top with goat cheese, half the ricotta cheese, and fresh basil. Arrange the peaches over the cheese (I like to fan the slices in areas) and season with salt and pepper. Dollop with the remaining ricotta.
Cook in oven for 5-10 minutes until the crust is golden and the cheese is melted.
To serve, top with fresh arugula. Drizzle with Wedderspoon honey and balsamic glaze. Garnish with basil. Slice and EAT.
It might be because I grew up in New Jersey or went to college in New York, but I cannot be bothered with pizza unless it is absolutely perfect. It is such a horrible way to live, dear friends. I wish I could be satisfied with a bunch of cheese on carbs and call it a day. But I have very specific pizza eating standards.