Peach Fruit Leather

by admin | Aug 24, 2015 | Grown Up, Recipes

Peaches, a type of stone fruit, are an August Foods of the Month. This time of year, your supermarkets will be full of stone fruits like peaches, plums, nectarines and others. Stock up on these fruits and make some tasty recipes like our peach-blueberry muffins. If you have purchased a lot of stone fruits and they are about to go bad, you can turn them into fruit leather! This process is much healthier than store-bought fruit snacks because you only use one ingredient – the fruit! Natural fruit leathers, like our peach fruit leather recipe are also a fun family activity that you can make with your children.

Peach Fruit Leather

Ingredients

3 very ripe peaches, sliced (3 peaches will make about 4 servings. You can use as many stone fruits as you want!)

Directions

1. Preheat oven to 170 degrees.
2. Use a food processor or blender to puree the sliced stone fruits.
3. Transfer fruit puree to a parchment paper lined baking sheet (we sprayed our parchment paper with nonstick cooking spray).
4. Spread fruit puree evenly in one thin layer over parchment paper. Make sure that the edges of the puree are not too thin or else they will burn.
5. Cook for about 7 hours, until the fruit is completely dried out.
6. The fruit leather will come off the parchment paper in one piece, Cut into strips and serve rolled up for a fun snack.

Summer Squash Frittata

by admin | Aug 17, 2015 | Grown Up, Recipes

Everyone knows that you should eat a well-balanced breakfast to keep your OrganWise Guys healthy. What better way to start breakfast than with a full serving of vegetables? We love frittatas and other egg dishes for breakfast because you can add lots of healthy veggies. The combo of healthy fat from eggs and fiber from vegetables will keep you full all morning long. Try this healthy and mouthwatering summer squash frittata in August when summer squash is a Foods of the Month!

Summer Squash Frittata

Ingredients

1/2 cup chopped onion

1 small yellow squash, sliced thin

2 tbsp. extra-virgin olive oil

4 eggs

1 tbsp. skim milk

1 tsp. dried thyme

1 tbsp. parmesan cheese

Salt and pepper, to taste

Directions

1. Preheat oven to 350 degrees.
2. Using a small nonstick frying pan, cook olive oil over medium heat, until it begins to sizzle. Add onions, then turn the heat to low. Cover them and cook for 15-20 minutes, until they turn brown and are caramelized.
3. Add the sliced yellow squash and cook for an additional 10 minutes on low, until the squash becomes soft.
4. Crack the 4 eggs in a bowl and whisk together until the white and the yolk are combined. Add milk and stir together with the eggs.
5. Pour the eggs into the skillet with the onions and squash and mix gently so the ingredients are combined.
6. Let the eggs cook on the stovetop for about 10 minutes until they begin to set on the top. Sprinkle with dried thyme, parmesan, salt and pepper.
7. Transfer the entire pan to the oven and cook for about 5 minutes at 350 degrees until the top of the frittata is golden brown.
8. Serve and enjoy! (it goes great with these peach blueberry muffins for brunch!).

Peach Blueberry Muffins

by admin | Aug 10, 2015 | Grown Up, Recipes

Fruit and breakfast food … a match made in heaven. We love baking with stone fruits, an August foods of the month. A few years ago, we made these pluot muffins for breakfast, and they reminded us of how much we love this combination. So, we made another variation that has peaches and blueberries. To make this recipe in a flash, use precut peaches with no sugar added.

Peach Blueberry Muffins

Ingredients

1 cup whole wheat flour

1 cup white flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 tbsp. coconut oil

1 large egg

1 tbsp. vanilla extract

1/4 cup honey

1/2 cup plain non-fat Greek yogurt

1/2 cup skim milk

2 small peaches, cut into cubes (OR 2 single serving cups of pre-cut peaches, no sugar added)

1 cup blueberries

Directions

1. Preheat oven to 350 degrees. Line a muffin tray with 8 liners.
2. Mix the dry ingredients together in a bowl, set aside.
3. Next, whisk together the wet ingredients. Slowly, using a whisk, begin to mix in the dry ingredients with the wet ingredients, careful not to create any lumps of flour. (Alternatively, if you have an electric mixer you can use it at this step).
4. Divide batter evenly into the muffin tin. Bake for 25 minutes. The muffins will be done when an toothpick inserted into the center comes out clean. Enjoy!