Stylish, Stealthy & Healthy.


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Almond Peach Cobbler

I’m a major hypochondriac. (Major Hypochondriac. HIMYM? Anyone?) And while I realize this may have nothing to do with an almond peach cobbler… it has everything to do with peaches. Stick with me.

Apple Peach Cobbler 1

 

About 2 years ago I ate some raw almonds and got this weird scratchy sensation in my throat and my mouth. Which was super weird because I’ve been eating nuuu…nope, not gonna say that… I’ve been eating almonds, cashews, and other foods of that nature, for years without ever having a problem. The only thing that changed was these were raw and not roasted, which I had just switched to for the nutritional benefits. Cut to a few days later, when eating an apple, SAME THING. So I did the only thing you can do in this situation. I googled that shit.

I found something called “OAS”, or “oral allergy syndrome” (shut up), and I thought perhaps I had somehow developed this never-before heard of disease. So I begrudgingly stopped eating the two things that bothered me, raw nuts and apples. And until recently, I actually forgot about it. A few weeks ago I bit into a delicious juicy peach and almost stopped breathing. (Ok, maybe I just had a really scratchy, swollen mouth and throat, but it FELT like I was about to stop breathing.)

Apple Peach Cobbler 2

As I read more about this alleged OAS affliction, it appears it’s rather common for people with seasonal allergies to develop this in their 20′s and 30′s. And it turns out that by cooking the foods that ail you, you kind of kill/break-down the proteins that cause the issues so you can go back to enjoying beautiful summer fruits.

So there I was.

Just a girl.

Standing in front of a bowl of peaches.

Asking what to do with them.

Apple Peach Cobbler 4
Oh! And also I made this paleo and gluten-free, just because I like to make all my meals extra difficult.

Almond Peach Cobbler
(inspired by Taylor Made it Paleo)
Serves 6
Time: 30 minutes
You’ll Need:
5 large peaches, peeled and sliced
2 T coconut oil
1 cup almond flour
2 T almond butter (I mixed almond and cashew, you can use whatever you like)
1/4 cup shredded, unsweetened coconut
2-4 T agave nectar (add more if you want this sweeter, I used two and it was mildly sweet)
1 tsp vanilla bean paste
1/2 tsp cinnamon
pinch of salt
1/4 cup chopped almonds for crunch

Directions:
 Preheat oven to 350. Toss peaches with 1 T coconut oil and lay in shallow baking dish. Combine the other T of coconut oil and the rest of the ingredients to make the topping – I suggest you mix with your hands to ensure everything is completely combined and forms a nice “crumbly” texture. You may need to add a little more oil if it’s too dry. Spread evenly across the peaches and bake for about 15-20 minutes, or until topping is golden brown. If you’re feeling froggy, serve with a dollop of greek yogurt or vanilla ice cream.

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Apple Peach Cobbler 3
Oh, and just so you know, Brandon doesn’t like peach cobbler (I know, I married a crazy person. He doesn’t really like bread either). This means I ate almost this entire thing. Thank god for my mom and dad who took the last serving before it got REAL embarrassing.

 


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Crockpot Buffalo Turkey Stuffed Peppers

Crockpot stuffed peppers

I’m actually surprised it’s taken me this long to get here. As in this recipe here. Generally I’m pretty good at putting things I love together and then do like Tim Gunn says and Make It Work. Hence my love for blogging about food, eating and watching tv, cleaning and dancing, drinking wine and doing anything…shall I go on?

2 stuffed peppers

Therefor using that mathematical knowledge, it seems a bit odd that it’s taken me all the time I’ve been crafting this ol blog of mine to put together a recipe that involves peppers, hot sauce and my crockpot. A Jessica trifecta if you will.

A Jessfectica? Hmm.

3 stuffed peppers

Bing, bang, boom.

4 stuffed peppers

And while not every combination of wonderful things that seem like a good idea at first work out… (I’m looking at you, pleather leggings and 5″ heels that I once wore to a bachelorette party, and thankfully only got propositioned for hooking one time that night) … this one was pure no-fuss-dinner-ready-when-you-get-home magic, my friends.

5 peppers

Crockpot Buffalo Turkey Stuffed Peppers
Serves: 3-4
Prep time: 10 minutes
Totaly cook time: 6-7 hours
You’ll Need:
3 med or 4 small green bell peppers, tops and seeds removed
1 lb ground turkey
1 med. yellow onion, chopped
2 cloves garlic, minced
1/2 cup hot sauce of your choice (I use Frank’s RedHot.. always) + extra for serving
1 tsp dried parsley flakes
1 cup water

Directions: Spray a large pan with olive oil and sautee chopped onion over med-high heat for about 5 minutes, or until translucent. Add garlic and cook for another 30 seconds. Add ground turkey and parsley, and sautee until browned (about 5-7 minutes). Mix in hot sauce and stir until evenly distributed. Spoon turkey mixture into the peppers and place them in your crockpot. Pour water into the bottom of the crockpot and place the lid ontop, cooking for at least 6 hours on low. (I cooked mine for almost 7 and they were nice and soft.) Once removed from the crockpot, sprinkle with extra hot sauce and enjoy!

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6 peppers

And in case you’re wondering, those leggings later made an appearance when my husband and I went as Dog the Bounty Hunter and his wife Beth for Halloween one year, and after that directly into the trash where they belonged. Although don’t think I haven’t almost repurchased a pair from Target in the last year.

When will I learn.


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Beet Pasta with Shaved Fennel, Apples & Goat Cheese

I’m a recent beet convert.

beat pasta 1

In fact I used to vehemently hate them. But like, I think I hated them before I even tried them? I think they are one of those veggies that get a bad rap with kids. Like lima beans and brussel sprouts. Except I still don’t like lima beans… they’re just so… lima beany? But you know what I mean.

beet pasta 2

But since I’ve grown wiser in my old age, I’ve come to realize the beautiful earthiness that beets bring to a meal, especially when thrown atop salads. This recipe came about when I noticed I had some beets that needed cooking and my new favorite kitchen tool (which I’ll tell you more about in my next post). Let’s just say it’s been a bit of a noodlepalooza in our house the last few weeks. Kind of like “put a bird on it” but “make a noodle out of it.”

beet pasta 3

The thing about beets, though, is that they always need a good partner. Something to balance them with a little sweetness, and if they’re roasted, a little crunch. So a few random items in my refrigerator later, this delightful low-carb, ready-in-under-20-minute meal was created.

beet pasta with goat cheese

(Insert the urge to fight making a “beet/beat” or random Dwight Schrute beet reference)

Red Beet Pasta with Shaved Fennel and Apple
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2 (more if used as side or salad topping)
You’ll need:
1 T coconut oil
3 medium red beets, made into noodles using veggie spiralizer (or julienned)
3 carrots, shredded
1 large fennel bulb, julienned
1 medium apple, julienned
1-2 handfuls toasted pumpkin seeds
1 oz goat cheese, for garnish

Directions: Heat coconut oil in a large skillet over med-high heat. Add beets, carrots and fennel, and cook for about 5-7 minutes, covered, stirring occasionally. Add apples and pumpkin seeds, and cook for another 3-5 minutes, or until veggies are softened to your liking. Garnish with goat cheese and serve as main dish or as a side.

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See? Also delicious on a salad. And yes, I like my packed lunches to be fancy.

PS totally random question - anyone remember the band from “Doug”, that show on Nickelodeon called “The Beets”? Killer Tofu? Anything?

God I am old.

 

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