It’s hot out and that means two things: a bounty of gorgeous, ripe,
organic produce at the Farmers’ Market and temperatures so high you want
easy meals that will give you plenty of energy. These recipes are a
perfect to keep you going from breakfast through dinner!
Strawberry Peach Smoothie (Serves 4)
1 1/2 Cup Strawberries
1 1/2 Cup Frozen Peaches
1 1/2 Cups Milk
1/2 Cup Plain Greek Yogurt
1 Tbsp Honey
1. Place all the ingredients in a food processor and puree until smooth.
Fruit Crisp (Makes 5 individual ramekins)
2 Ripe Peaches, diced (you could also substitute pears, apples, strawberries or other fruits in season OR any defrosted frozen fruits you enjoy when your favorites aren’t in season)
1/3 Cup Oats
1 Tsp Flaxseed
1/4 Cup Flour
2 Tbsp Butter, chilled
1 Tbsp Agave Nectar or Honey
- Preheat oven to 375 degrees.
- Divide peaches evenly between 5 dishes.
- In a mini food processor, combine the oats, flaxseed and flour.
Pulse to combine.
- Add the butter and pulse until butter is in small pieces (you don’t want it to turn into a dough, so make sure to just pulse the ingredients).
- Add the agave to the crumble and pulse once or twice, just to combine.
- Place small clumps of the crumble on top of the ramekins.
- Place the ramekins on a sheet tray and bake for 20-25 minutes.
- Remove from the oven and cool.
Catherine McCord launched Weelicious in 2007, providing a solution to parents’ hectic lives by showing them how to cook recipes that are kid-friendly, quick and nutritious. With a background in culinary arts from New York City’s prestigious Institute of Culinary Education, and a passion for food, Catherine has developed recipes that appeal to a range of ages. Weelicious focuses on educating kids and involving them in the process with how-to cooking videos featuring Catherine’s own two children.