Peach and Burrata Salad with Balsamic Reduction

Yep. I'm just gonna put that juicy peach photo right in your face this morning. Because who doesn't want to see a Peach and Burrata Salad up close and personal?

My 18 lb box of peaches has dwindled to less than half of what I started with. It's a sad state of affairs, knowing this sweetness will be gone soon. Fortunately, I learned from last year's mistake and we have avoided being bombarded with fruit flies (is there anything more annoying?) by making sure we had plenty of room for the peaches in the fridge. Once they hit their perfect stage of ripeness, I piled them all in the fruit drawer and have been taking 1 (make that 2) our each and every day to enjoy. My final task is to make a couple jars of my peach and hatch chile salsaand my Grandma Della's Peach Cobbler. If I'm lucky, I may make one more batch of these Peach & Oat Muffins from last week.

I spend a lot of time comparing my transition to life in Colorado to the first couple of years we spent in Japan. I LOVED living in Japan but not until the last 2, maybe 2 1/2 years. It was so strange and different and I didn't know what I was doing for those first couple of years that I just couldn't come around to it. However, once I figured out the rhythms of each season and had an idea what to expect, I was able to fall in love. I feel like I may be turning that corner here in Colorado, at long last. The current weather pattern, cool, crisp mornings, warm afternoons, and chilly nights, has won me over after weeks of weather that is too hot for my taste. Understanding that this refreshing time of year comes just after peach season is the kind of stuff I like to know about where I live. It's a strange quirk, perhaps, but at least I am aware of it. That makes change a little easier to deal with.

Speaking of change... Baby #2 is growing! I feel like I'm hungry every 30 minutes so I've been trying to fit in a lot of small, healthy snacks throughout the day. One of my favorites is a sliced peach, Greek yogurt, and a little sprinkle of muesli. Or a spoonful of natural peanut butter. Mmmmmmyes.

Well, I'm off to enjoy a lovely, cool morning outside with this guy. He makes my heart happy in so many ways. And he loves peaches just as much (maybe even more) than I do!

What are your favorite things about this time of year? This end-of-summer-beginning-of-fall time can be so lovely, don't you think?

Ponder that while you enjoy this easy, delicious, and healthy salad!

Peach and Burrata Salad with Balsamic Reduction

Serves 2

Total time: 15 minutes

Ingredients

• 1/3 cup balsamic vinegar
• 2 cups baby spinach leaves
• 1 peach, sliced
• 1/3 cup toasted pecan halves
• 3 oz burrata cheese
• 2 tablespoons olive oil
• sea salt
• black pepper

Instructions

1. Begin by making the balsamic reduction by putting the vinegar in a small saucepan over medium heat. Bring to a simmer and reduce by half. Remove from the heat and allow to cool.
2. Meanwhile, pile the spinach leaves on two plates and top with the peach slices, the pecans, and the cheese.
3. Drizzle with some of the balsamic reduction and the olive oil.
4. Sprinkle with salt and pepper to taste and serve.

Healthy Peach & Oat Muffins

Peach season has arrived and I am SO EXCITED. I bought an 18 pound box of peaches from our church (all the proceeds go to our youth group which is so awesome) and they are absolutely perfect. I've been eating 2 of them pretty much every day- one with breakfast and one after dinner. As for the rest of the bunch, I'm finding new ways to showcase their perfect peach flavor without overcooking/over-sugaring them. Just the other day I was telling my mom how I find it a little sad to make something like jam out of such lovely tasting fruit. (Am I strange for feeling that way? Yes? Well OK then.) These healthy peach and oat muffins are just about the best thing ever. Healthy and with just a hint of what's around the corner (spoiler alert: it's FALL) thanks to a cinnamon-sugar coating on top.

These muffins came at a great time for me because I've been trying to work more whole grains into my diet. Specifically, I've been trying to add more wheat germ into my meals. Sprinkled on top of peanut butter toast: yum. Added to a peanut butter & banana smoothie: yum. Stirred into this muffin batter: winner. The wheat germ along with a healthy amount of rolled oats and whole wheat flower make me feel pretty good about eating one of these with my yogurt in the morning or as a midday snack with a little chamomile tea.

Perhaps my favorite part about these peach muffins is that they allow the fruit to really show off. When you bite into the nutty bread of the muffin along with a juicy, sweet chunk of peach it's like a Ratatouille moment.

If that doesn't convince you to make these asap I'm not sure what will.

So get to it!

Healthy Peach & Oat Muffins

Serves 12

Total time: 28 minutes

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 cup rolled oats (not instant)
• 1/4 cup wheat germ
• 1/3 cup light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup low-fat Greek yogurt
• 1 egg
• 1/2 cup unsalted butter, melted and cooled
• 1 cup diced peaches (washed but not peeled)
• 1/4 cup sugar
• 1 tablespoon cinnamon

Instructions

1. Line a muffin tin with liners or spray with cooking spray and preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, combine the flours, oats, wheat germ, sugar, salt and baking powder. Whisk to combine.
3. In a small bowl, combine the yogurt, egg, and butter. Whisk until smooth.
4. Pour the wet ingredients over the dry ingredients and mix until no flour is visible.
5. Stir in the peaches and fold them into the batter with a spatula.
6. Use an ice cream scoop or large spoon to scoop even amounts of the batter into the muffin tins.
7. Sprinkle the tops with the cinnamon and sugar mixture.
8. Bake 16-18 minutes or until a toothpick inserted into the center of the muffins comes out clean.
9. Allow the muffins to cool on a wire rack for at least 10 minutes before eating.

Healthy Slow-Cooker Corn Chowder with Hatch Chiles

When we lived in Japan, there was something we called a "vegetable vending machine" just down the street from our apartment. It was made up of little cubbies that were always filled with vegetables that had been grown on the very same block. You had to take you yen- usually 50¥ or 100¥- and place it in the money slot on the door holding the produce you wanted. Once you paid, the door would unlock and you could take your reusable bag, plop the freshly picked vegetables in, and be on your merry way. I used to go see what was there, enjoying the short walk in our peaceful neighborhood, pondering what I would make for dinner that night. We don't have "veggie vending machines" here in Denver, but we are lucky enough to live just down the street from a couple markets that source local, Colorado-grown produce. The other day, I went to my favorite market with my mom to pick up some Hatch chiles and came across some beautiful ears of corn. The kernels were bright yellow, plump, and just begging to be added to a chowder recipe. So, slow-cooker corn chowder with hatch chiles was born! We may not have been able to experience the Japanese vending machine, but at least it conjures the memory.

Maybe I should start my own vegetable vending machine.

Maybe not.

My slow-cooker has been a doing a lot of work lately so that I can have dinner on the table when my work day is done without adding extra dishes or too much time to my schedule. It was kind of amazing having the kitchen completely cleaned just as the soup finished cooking. This would be a perfect back-to-school recipe for those busy nights when you want something comforting but healthy for your family!

So...maybe it was the thoughts of Japan that took made me do this...but I used Japanese dashi in place of vegetable or chicken stock in this recipe. Dashi, the base for well-known miso soup, is made with smokey, dried fish flakes called katsuobushi. They have a smokey flavor that is reminiscent of bacon. And what is a common ingredient in chowder? BACON. So, I used dashi to not only add a lighter flavor but to cut out some of the fat bacon would add to the recipe. It was BRILLIANT. Of course, if you don't want to make dashi, or don't have the time, that's totally fine. I've given some suggestions in the notes below for alternatives. If you can take the 20 or so minutes it takes to make dashi, give it a try! Here's the recipe that I use:

Japanese Dashi Stock

Makes 4 cups

Ingredients

• 4 1/2 cups water
• 1 4 inch square piece of kombu
• 1 loosely packed cup katsuobushi

Instructions

1. Place the water in a 2 quart saucepan along with the kombu. Place the saucepan over a medium flame and heat until small bubbles just begin to rise to the surface.
2. Remove the kombu and discard. Bring the water to a boil, scatter the katsuobushi over the water, and allow the flakes to simmer in the water for 2 or 3 minutes. Turn off the heat and allow some of the flakes to fall to the bottom of the pan (this should take about 2 minutes).
3. Pour the liquid through a fine mesh strainer. Store in an airtight jar in the refrigerator for about 5 days or use immediately.

Notes

Dashi keeps for about a week in the refrigerator and can be used to flavor soups, sauces, and more. Think outside the box of Japanese recipes and see how you can use it in your everyday cooking!

And now, here is the recipe for my slow-cooker corn chowder with hatch chiles.

PS: If you can't find hatch chiles, you can use pablanos or another mildly spicy green chile. Just be sure to remove the seeds!

Healthy Slow-Cooker Corn Chowder with Hatch Chiles

Serves 6-8

Total time: 5 hours 10 minutes

Ingredients

• 1 teaspoon olive oil
• 1 yellow onion, diced
• 2 large carrots, diced
• 1 celery stalk, diced
• 3 or 4 large hatch chiles, roasted, skin and seeds removed, diced
• 1 lb red potatoes, scrubbed and cut into cubes
• 4 cups dashi stock (vegetable or chicken stock are fine too...see note)
• 2 cups fresh corn kernels from about 3-4 ears of corn
• 1 1/2 cups low-fat buttermilk
• 1/4 cup flour
• 4 scallions, sliced
• 1 teaspoon seasoned salt, plus more to taste

Instructions

1. Heat the olive oil in a large, non-stick skillet over medium-high heat.
2. Add the onion, carrots, celery, and hatch chiles to the pan and cook until the vegetables are just softened, about 4 or 5 minutes.
3. Transfer the vegetable mixture to a 6 quart slow-cooker.
4. Add the potatoes to the slow-cooker, along with the dashi. Cook on high heat for 4 hours or on high for 8 hours.
5. Add the corn kernels to the pot and cook an additional 30 minutes.
6. Whisk the buttermilk with the flour until very smooth and add to the soup. Allow to cook for 5-10 minutes until thickened slightly and heated through.
7. Stir the scallions into the soup, season with seasoned salt, and serve immediately.

Notes

You can use vegetable stock or chicken stock instead of dashi, but you'll want to add at least one slice of smokey bacon when you cook the veggies to get that smokiness. For a little more flavor, you can also add shredded sharp cheddar cheese just before serving.

Creamy Sweet Corn Carbonara

Being pregnant makes me want to eat all the carbs. Just keep 'em coming because I can't get enough. I don't indulge myself as often as I'd like but sometimes there is just no denying the need for something noodle-y, potato-y, bread-y...you get the idea. This sweet corn carbonara fulfilled my craving the other day and had me falling in love with sweet corn all over again. There is something so wonderful about twirling long, creamy noodles around the tongs of a fork and seeing bright yellow corn kernels and vibrant green arugula joining the fray. Each bite is a beautiful combination of flavors and textures: crisp, sweet corn...peppery, delicate arugula...crunchy, salty bacon...and smooth, creamy pasta. You really cannot go wrong.

We ate this comforting summer dish outside as the sun hid behind the trees and a cool breeze came in to rid us of the scorching heat that lingers in our backyard. It was my mom's last night in town and each comforting bite felt as though it was a little escape from the sadness of knowing the goodbyes were coming. As I write this, I'm sitting at my kitchen table looking around at a house that has little whispers of her presence; Riley's toys are more organized than they have been in months, the dirty dishes are all clean, and Riley's room is neatly and sweetly arranged. She left the house in better shape than when she arrived. I don't know how she does it.

This was the first meal I threw myself into after my trip to Oregon with Tillamook. I have lots of cute cow photos to share with you and lots to say about all the cheese and ice cream I got to enjoy with some pretty awesome people. Coming soon!

I hope you take the time to make this dish during corn season. It wouldn't be the same with frozen corn, but I'm sure you could do it. I just can't vouch for the finished dish the way I can if you use fresh corn. Don't like arugula? Add some baby spinach! Want to dress things up a bit? Use pancetta instead of bacon and top the pasta with a perfectly poached egg. Do it! If I could, I would.

Creamy Sweet Corn Carbonara

Serves 6-8

Total Time: 30 minutes

Ingredients

• 1 lb linguine
• 1 tablespoon unsalted butter
• 4 slices thick cut bacon, diced
• 1/2 yellow onion, diced
• 1 1/2 cups fresh corn kernels (from about 3 corn cobs)
• 1/2 cup grated parmesan cheese
• 2 eggs
• 1 cup pasta water
• 2 cups arugula

Instructions

1. Begin by bringing a large pot of water to a boil. Season with salt and add the linguine. Cook until al dente, about 8 minutes. Reserve 1 cup of the cooking liquid and drain the pasta.
2. Meanwhile, melt the butter in a pan over medium high heat. Add the bacon and cook until golden brown.
3. Use a slotted spoon to transfer the bacon to a paper towel lined plate.
4. Pour all but about 1-2 tablespoons of the leftover butter/bacon fat out of the pan and return to the burner.
5. Add the onion and cook until softened, about 3 minutes.
6. Whisk the egg and parmesan cheese together in a small bowl.
7. Add the corn and pasta to the pan, tossing to coat.
8. Turn off the heat and add the egg/cheese mixture along with about 1/4 cup of the pasta water. Toss constantly to create a nice, creamy sauce, adding more pasta water as needed.
9. Add the arugula and toss to barely wilt.
10. Serve immediately topped with the bacon and additional parmesan cheese on the side.

Healthy Baked Apples with Muesli Crisp (+ an announcement!)

I'm having a little love affair with breakfast. It's the first thing I think about when I wake up in the morning and I always want something hearty, sweet, and involving cinnamon in some way. These healthy baked apples with muesli crisp are the perfect solution. I'm going to eat them every day once apples are in season for real. It's gonna have to happen. With a dollop of creamy Greek yogurt sweetened with honey pleaseandthankyou.

It's good that I'm obsessed with something so wonderfully healthy because I seem to be putting on a little weight. Can you tell?

Yep! Baby #2 is growing in that there bump and it wants all the comfort food in the universe (seriously, all of it. send mashed potatoes and gravy). 

We are so happy and thankful to have had a relatively problem-free pregnancy so far and cannot wait to welcome a new little one into our family! Riley is beyond excited to be a big brother and I love it when he walks up to me to bury his face in my growing belly. Sometimes, in the sweetest little voice, he says "Hi baby" and I melt in a puddle on the floor.

Whew! I'm so relieved to get that out there.

Now I can bombard you with my woes about morning sickness and crampy legs and heartburn, right? No? Not so much? OK.

Let's get back to these baked apples...

Quite a while ago, the lovely folks at Seven Sundays in Minnesota sent me some of their delicious muesli and my love affair with this easy breakfast item began. I've eaten it soaked overnight, warmed, sprinkled over yogurt, and straight out of a bowl with milk. You really can't go wrong. I've decided that my favorite flavor is the Vanilla Cherry Pecan. Chewy dried cherries, buttery, crunchy pecans, and a hint of vanilla basically creates a perfect start to the day. And the perfect topping for baked apples.

I simply halved an apple and scooped out the core with a melon baller, then sprinkled each half with a little tiny bit of brown sugar (which it doesn't really need, to be honest) and topped that with the muesli. The dressed up apples baked for 30 minutes, concentrating their naturally sweet flavor and toasting the muesli to perfection. When they came out of the oven, I sprinkled a little cinnamon over the crisp and scooped a spoonful of creamy honey Greek yogurt in the middle of each apple. Heaven.

So, I'm going to continue stuffing these in my face because there's not a whole lot to feel bad about here.

You must make these. You MUST.

Healthy Baked Apples with Muesli Crisp

Serves 2

Total time: 35 Minutes

Ingredients

• 1 apple (red delicious was, well, delicious...but use whatever you can find)
• 1 teaspoon unsalted butter
• 1 teaspoon brown sugar (optional)
• 1/3 cup muesli (I used Seven Sundays Vanilla Cherry Pecan)
• 1/8 teaspoon ground cinnamon
• 1/3 cup honey or vanilla Greek yogurt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Begin by halving the apples lengthwise and scooping out the core (plus a little extra) with a melon baller.
3. Smear the butter evenly on each apple and sprinkle with the brown sugar.
4. Top with the muesli and bake for 30 minutes or until the apples are just tender but not mushy and the topping is golden.
5. Remove from the oven and transfer to serving plates.
6. Dollop with the Greek yogurt and eat immediately.