Summertime Peach Cobbler

I’ve been on the hunt for a grain free peach cobbler for months – long before peaches were actually in season. Now that they’re overflowing the Franklin Farmer’s Market, I knew it was high-time to commit and actually make some cobbler!

This is a spinoff of an Elana’s Pantry recipe. Her Peach Crisp looked tempting, but I think I’m more of a cobbler girl!

Summertime Peach Cobbler

  • 6 Peaches, Sliced
  • 1 1/2 Cups Almond Meal
  • 1 Tbsp Vanilla Extract
  • 3 Tbsp. Arrowroot Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/4 Cup Oil (I used a combo of Coconut and Butter)
  • Scant 1/4 Cup Honey
  • 1/8 tsp. Stevia Powder

Preheat oven to 350. Place peaches in a large bowl and toss with Vanilla and Arrowroot Powder until evenly coated. Place in a coated baking dish that has a cover. In a smaller bowl, combine Almond Meal, Salt, Baking Soda, Oil and Honey. Crumble this mixture over peaches. Cover and bake for 1 hour, or until the juices begin to bubble on top of dish. Remove cover and bake until golden brown.

Serve with lots of Vanilla Ice Cream!


No Oat Chocolate Chip “Oatmeal” Raisin Cookies

I purchased a new cookbook, enchantingly titled Fairytale Food. I’ll be writing a full review of it coming up soon, but suffice it to say, it made me crave sweets as if I were under the spell of Hansel and Gretel.

While I have at least 5 different recipes for Chocolate Chip cookies (some of them on this blog alone), I needed something a bit different. Oatmeal cookies were calling my name.

No, these did not come from the fairytale cookbook, but they are so delicious they certainly could be a fairytale food!

No Oat Chocolate Chip “Oatmeal” Raisin Cookies

  • 1/2 Cup Creamy Almond Butter
  • 1/2 Cup Sunbutter
  • Scant 1/4 Cup Honey
  • Fill remaining 1/4 Cup with Maple Syrup
  • 1/8 tsp. Stevia Powder
  • 2 tsp. Vanilla
  • 4 Tbsp. Water
  • 1 Tbsp. Ground Flax Seed
  • 1 1/2 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/2 Cup Shredded Unsweetened Coconut
  • 1/3 Cup Dried Fruit of Choice (I used dried Blueberries this time, but Raisins are more traditional)
  • 1/4 Cup Enjoy Life Chocolate Chips

Preheat oven to 350. Mix all cookie ingredients in a large bowl, adding Dried Fruit and Chocolate Chips last. Drop the dough onto greased or parchment lined cookie sheets using a large tablespoon. If you want uniform, pretty cookies, flatten and shape them slightly. Bake for 10-12 minutes and gobble them up!

Lemon Meringue Bars

I just made these bars this afternoon, and am impatiently waiting until my brother and his wife arrive for dinner before digging in. Shockingly, I found a recipe for lemon bars on a GAPS friendly blog, and modified it to include some yummy meringue – I had a mishap with eggs earlier and the result was an overabundance of egg whites!

And you know what they say – when life gives you egg whites, make lemon meringue!

Lemon Meringue Bars


  • 1 1/2 Cup Almond Meal
  • 1/2 tsp Sea Salt
  • 1-2 Tbsp. Honey
  • 2 Tbsp. Room Temp. Butter
  • 1 Tbsp. Vanilla

Lemon Filling

  • 1/2 Cup Organic Lemon Juice
  • 3 Eggs
  • 1/4 Cup Honey
  • 1/4 Cup Melted Butter


  • 5 Egg Whites
  • 1/2 Tbsp. Maple Syrup (or Honey)

Preheat oven to 350. Grease an 8×8 pan with butter, making sure to coat the sides, as well. Dust the dish with almond meal. In a large bowl, mix Almond Meal and Sea Salt, then add in Butter, Vanilla, and Honey. Mix by hand until a ball has formed. Take this and press into the bottom of the coated pan. Bake for 10-15 minutes, until golden brown on top.

While the crust is baking, mix all of the lemon filling ingredients into a bowl, using a whisk or blender to make sure everything is incorporated. Take out the almond crust and pour the lemon filling over it. Return the baking dish to the oven, baking for 15 minutes (watch the crust, you don’t want to burn it!)

In the meantime, take your Egg Whites and Maple Syrup and mix until soft peaks form. I used my KitchenAid Mixer and it worked flawlessly in less than a minute!

Take the dish out of the oven, coat the top with Meringue (making any pretty design you desire), and pop back in for 5-8 minutes, watching carefully so as not to burn the top.

Allow to cool for approx. 30 minutes, and then put in the fridge to set!

Be sure to check out my recipe, as well as many other tasty creations, at “Keep It Real” Thursdays with Beyond the Peel!

Banana Split Cheesecake Bites

Banana Splits may be one of my favorite summertime memories from childhood. In terms of desserts, this was perhaps one of the healthier things I adored – and it was so delicious! They could keep their cherries, though. I wanted to be loaded up with more strawberries and chocolate sauce.

Now that my days of sugar are over, that absolutely doesn’t mean I can’t find ways to indulge in warm weather treats! The internet is truly a beautiful thing in this regard. There are so many amazing bloggers out there; I only wish I were as creative as many of them! Chocolate Covered Katie is one such blogging guru. She has taken what many times are nostalgic, childhood treats, and turned them into something edible for those of us that stray from the American dietary norm. Thanks Katie!

Banana Split Cheesecake Bites

  • 1/4 Cup Canned Coconut Milk
  • 2 tsp Pure Vanilla Extract
  • 1/3 Cup Mashed Banana (Measured after Mashing)
  • 1 Packet Stevia
  • Dash of Salt
  • 1/3 Cup Raw Cashew Butter or Coconut Butter. (If you can’t find either, you can make raw cashew butter by soaking raw cashews for a few hours until soft, then draining and blending. Be sure to measure the 1/3 cup after blending.)

Using a food processor, blend everything together well. If desired, add some shredded coconut. Pour into cupcake liners, or you can increase the recipe to make a traditional size pie. Freeze until hardened (a couple hours). Store in the freezer. Top with Heavy Whipping Cream and Raspberries if you’d like!

Chocolate Coffee Caramel Bars

I may have said it before, but I’m not sure there are many things that can compare to the combination of Chocolate and Caramel. Unless, that is, you throw Coffee into the mix. I found these tasty treats on PaleOMG, and I must say – WOW. Dense and not too sweet, this dessert just may make it into my home cookbook, for those times when attempting to please everyone!

Chocolate Coffee Caramel Bars


  • 12 Dates, Pitted
  • 1/2 Cup Almond Butter
  • 1/4 Cup Unsweetened Shredded Coconut
  • 2 Tbsp. Raw Honey
  • 3 Tbsp. Unsweetened Cocoa Powder
  • 1 tsp. Cinnamon
  • Pinch of Salt


  • 14 Dates, Pitted and Soaked in Water for 1 Hour
  • 6 Tbsp. Canned Coconut Milk
  • 3 Tbsp. Water
  • 1 tsp. Vanilla
  • Pinch of Salt


  • 1 Cup Enjoy Life Chocolate Chips
  • 1/4 Cup Canned Coconut Milk
  • 2 tsp. Ground Coffee
  • Course Sea Salt, to top

Add all Crust ingredients to a food processor and mix until well combined. Add this mixture to a bread pan or similar, and push down until the mixture is flat.

Once this is done, add remaining dates to the food processor and mix until they have broken down – about 1 minute. One Tablespoon at a time, add Coconut Milk while the food processor is still running. Add Water, Vanilla, and Salt. Mix until a creamy caramel is formed – this may take 3-5 minutes total. Pour over Crust and spread evenly.

Next, melt Chocolate and Coconut Milk together in the microwave by heating for 30 seconds, mixing well, and reheating as necessary. Once completely melted, add ground coffee and mix well. Pour chocolate mixture over caramel and spread evenly.

Add Sea Salt to top. Put in the freezer to harden – approx. 10 minutes.


Recipe and Photo Courtesy of PaleOMG

The Maker’s Diet vs. Primal Blueprint vs. Paleo

There has been some confusion over the different types of ancestral, low carb food plans that have become popular lately, so I researched a few of them in order to get a better understanding of their principles.

Keep in mind that these “diets” are actually meant to be lifestyle eating plans, not something to try for 6 weeks on order to lose weight. I would never promote diets, because no one ever follows them and, generally speaking, more weight in gained in the long haul.

Until now I’ve mainly followed the Maker’s Diet, but Jordan Rubin’s recipes are so horribly bland – and sometimes downright odd – that I’ve expanded my search and come across a myriad of Paleo/Primal options. These have helped me to form my own eating plan. I also found that some of the foods that the Maker’s Diet allows in Phases two and three were not working for me. With this in mind, I wanted to provide the bare essentials of each.

The Maker’s Diet

There are three phases in the traditional Maker’s DIET, which I have posted previously (You can see Phase 1, Phase 2, and Phase 3 here). The diet is based off of the book The Maker’s Diet, by Jordan Rubin, and advocates that we get back to the food our biblical ancestors consumed. I generally follow Phase One/Two, because I eat some carbs such as sweet potatoes, corn, and nuts, but do not eat legumes or grains. This diet – unlike Paleo and some Primal followers – allows Cheese and Cow Milk products, although I tend to stick to Goat products where possible.

The Maker’s Diet advocates plenty of healthy fats like Coconut Oil, Avocado, Butter, and Red Meat. Pork products, such as bacon, aren’t looked highly upon, however. This is because of the Biblical, old testament notion of “unclean” animals.

  • Eat Liberally – All Meats including Organ Meats, Low Carb Vegetables, Fats and Oils
  • Don’t Overdo it On – Nuts, Cheese, Milk, Fruit
  • Carbs Allowed in Moderation – Sweet Potatoes, Corn, Various Beans and Peas, Sprouted Grains, Oats, Brown Rice
  • Avoid – Pork, Shellfish, Processed or “White” Grains, Sugar


Primal is very similar to the Maker’s Diet, in that it advocates a high protein and fat, limited carb attitude. The diet is based on the book The Primal Blueprint, by Mark Sisson, and emerged from a growing trend to mimic the foods that our Paleolithic ancestors consumed. The shopping list is mainly comprised of meat, vegetables, eggs, healthy fats, nuts/seeds and fruit. Key differences in this and the Maker’s Diet are the use of pork in Primal, and more Dairy in the Maker’s Diet. For a full list, check out Mark’s Daily Apple.

  • Eat Liberally – All Meats and Organ Meats, Low Carb Vegetables, Fats and Oils
  • Don’t Overdo it On – Potatoes, Sweet Potatoes, Wild Rice, Fruit (Eat Mainly Berries), Cheese, Yogurt, Cream
  • Eat At Your Discretion – All Dairy Products (This Article is a Great Guide)
  • Avoid – Grains, Legumes, Sugar


The Paleo diet is probably the least similar of the three, in that it advocates lean meats, and an avoidance of saturated fats such as butter, coconut oil, avocado, and nuts. In fact, even eggs are to be restricted, and Dairy is pretty much off-limits. The diet is based off of The Paleo Diet, by Loren Cordain, and advocates that we get back to eating the foods that our Paleolithic ancestors ate (Although I would argue that our ancestors probably favored fatty foods. In fact, I would be willing to bet that they ate Mammoth – red meat – fat and all). Although there is a high-carb and low-carb version of the diet, all this allows for are small amounts of sweet potatoes, squash, and a few more nuts in the higher carb plan. Diet Sodas and other artificial sweeteners are allowed in moderation, which in my book is a HUGE difference. I’ve summed it up, but a full list is available here.

  • Eat Liberally – Lean Meats, Low Carb Vegetables, Fruit
  • Don’t Overdo it On – Nuts, Dried Fruit, Avocado, Oils such as Olive or Flaxseed
  • Avoid – Fatty Meats, Starchy or Higher-carb Vegetables, Cheese, Dairy, Legumes, Grains, Salty Foods, Butter, Sugar


To sum it up, I feel that every person is different, and each of these plans could fit certain people’s needs. To me however, Paleo is a bit too diet-like and restricting. If carbs are being avoided, then it seems that higher fat intake is necessary to maintain a healthy weight, not to mention stave off cravings and allow your mind to think about something other than food. Besides, who can live without butter or cheese?? Not this girl!