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A day in the life of Peach’s Clean Eats (and Instagram addiction)

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Yeah, yeah… I know I Instagram more food than is probably necessary. So be it. I own many of the stereotypes so accurately and hilariously depicted in this parody.   I recently even stooped to the crazy CrossFit handstand shots. Sorry, you don’t get to see those. Yet.

However, there is a reason for all this IG nonsense. These pics make posts like this one way better, so that I can share my latest FAILS adventures with clean eating and Paleo-ish foods with pictures! Because I know you’re all just on the edges of your seats to know what my daily calorie intake looks like.  Admit it. Or not. The hell with my self-esteem. I’ll go cry in the corner now.


Savory choice: Egg scramble with veggies, sometimes with leftover protein. Depends on the leftovers… I haven’t quite adjusted my system to crave crock-pot chicken curry at 8am. *burp* The ingredients: 1 whole egg, 1-2 egg whites, 1 cup of veggies, 1/2T coconut oil.  Heat the oil, add the veggies and cook until warmed. Push to one side of skillet, then add egg/whites and let those firm up. When almost firm but still wet, mix with veggies and cook until eggs are desired doneness. Top with leftover turkey burger, meatloaf, ground beef, steak, bacon, sausage…you get the idea.

Sweet choice: I go this route far more often, but try to keep the choices high in protein, low in fat and low in carbs. I experimented last week with a recipe for some Spaghetti Squash Breakfast Fritters. From the final pic, you’d think this was a breeze, right?  WRONG. Here’s what really happened.

making smaller ones worked well enough...

making smaller ones worked well enough…

let's make a BIG ONE!

let’s make a BIG ONE!



maybe if I arrange it pretty enough on the plate and add a fancy label it won't suck so bad?

maybe if I arrange it pretty enough on the plate and add a fancy label it won’t suck so bad?


A way less messy option is my Cake Batter Yogurt Fruit Bowl:


1/2 C Fage 0% greek yogurt
1/2 medium banana, mashed
splash of Almond Breeze Unsweetened Vanilla Milk
2TBSP PB2 w/ Chocolate
Top with fresh fruit, nuts, more nut butter or a drizzle of honey/maple syrup

Recently, I brought back an old favorite by Lauren at The Informed Health Nut – Protein Pow Pow Pancakes  (Gluten-Free, Dairy-Free)



1/2 of a small, ripe banana
1 scoop protein powder (~1/4 cup) I used Jay Robb’s Strawberry Egg White
1 egg
1 egg white
2 tbsp coconut flour
1/4 cup coconut beverage, or almond milk
1/2 tsp vanilla extract
stevia, to taste (I omitted)
dash salt
slightly less than 1/4 tsp baking soda
1 tsp butter or coconut oil, to grease pan between pancakes

Directions – Mash banana in a mixing bowl. Add the egg and egg white and mix. Add the protein powder and coconut flour and mix well. Add the coconut beverage, vanilla, stevia, and salt and mix well. Add the baking soda and mix well. Turn on the stove to medium lowish heat and place a pan on the burner. Add enough butter to coat the bottom. Once heated, pour the batter in the pan. When there are LOTS of bubbles, flip the pancake. Repeat until the batter is gone. Serve with grass fed butter, nut butter, sugar free maple syrup, shredded coconut, etc.


Lunch and Dinner Options:

I’ve discovered I actually love roasted Brussels sprouts. Who’da thunk it?? And they are SO easy: Wash em up, cut off the ends, chop in half or quarters if they’re big mommas, toss in olive oil and salt/pepper to taste. Roast for 10-15 min at 405 degrees.


the crispier, the better! YUM.

If I’ve learned one thing eating Paleo/Clean, it’s that you need to be creative. Sometimes you’re staring down an empty fridge/pantry and you’re so hangry that you could step on a small child*. Going to the grocery store is not gonna happen. You need to EAT. NOW. Your available options are:

  • A sad looking avocado on the counter
  • a small spaghetti squash chillin’ in the veggie bowl
  • frozen broccoli florets and Jenni-O’s frozen turkey burgers in the freezer
  • a wheel of Laughing Cow Light Herb and Garlic Cream Cheese wedges in the fridge

Let’s do this. Stab some holes (carefully!) in the squash and microwave 6 min on each side. Then microwave the broccoli until just tender. While those are cooking, throw a turkey burger into a skillet and cook until done. Cut up half of the avocado into bite-sized chunks. De-thread the spaghetti squash and put about 1-1.5 cups into a large bowl. Add the drained broccoli, then immediately add the Laughing Cow wedge and stir until it’s all melted into the hot veggies. Top with diced turkey burger and avocado. EAT. Fork is optional.





* No children were harmed in the making of this meal.

So tell me, What quick and easy meals do you cook when you’re HANGRY?  

Clean Eats – The Greek Yogurt Edition

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Who else is glad that it’s almost the weekend???

My work laptop decided to roll over and DIE ON ME last weekend. Since I’m a remote employee, I had to wait for our guys to ship me a replacement. Well, I also have shit to get done so… I took a deep breath, opened my office closet door, and pulled out this baby.


Needless to say, my productivity this week has been in the shitter. That’s what happens when you go from modern technology to a 2002 caveman OS, not even 1GB of memory and a turtle-speed processor. Luckily the replacement arrived in record time and I’m now back up and zipping along! It’s not a Mac, but it’ll do, pig. Wait… I just discovered that MS office isn’t installed. What the f***.

Come on, weekend.

Today’s Clean Eats post is all about my love for Greek Yogurt. First up is my Creamy Curry Dipping Sauce.

photo 1

  • 2TBSP Plain 0% fat Greek Yogurt
  • 4-5 shakes of curry powder
  • 1TBSP Dijon Mustard

This made an excellent topper and healthier alternative to tartar sauce for my Salmon Cakes. The Salmon Cakes can be found here and they are gluten-free and dairy-free!

photo 3

what? I was hangry.

Next up, I love to snack on red bell pepper, so I decided to whip up something southwestern as a dip for them.

photo 2

Southwestern Dipping Sauce

  • 2TBSP Plain 0% fat Greek Yogurt
  • 4-5 good shakes of Mrs Dash No-Salt Chipotle Seasoning
  • let these sit and get to know each other for a bit to open up the flavors
  • It’s super cute if you serve them in mini-Mason jars.

People, I understand this snack is not quite the Guacamole and Scoops mind asploshun I caused my friend Eric…. guac3 …but it’s still tasty and much less guilt-inducing.

Next up are two of my favorites when the sugarmonster is getting the best of me. Rather than killing an entire bag of Oreos, I’ll grumble but eat this instead.

Coconut Cinnamon Apples with Fruit Dip

  • One small to medium apple of your choice, cut into slices or chunks.
  • 1TBSP of coconut oilz

Saute the apples in the oil until they’re softened but not mushy. Mushy is no bueno. Unless you want chunky applesauce. Then go for it.  When they’re done, sprinkle them with cinnamon.

Now for the dip!

  • 1/2 cup 0% fat Greek yogurt
  • Splash of unsweetened vanilla almond milk
  • 1 TBSP plain or chocolate PB2
  • shake of cinnamon

Mix all this up together in a large bowl, then dump those cinnamon apples over it. Proceed to die and go to heaven.  PS – thanks to CarrotsNCake for the apple genius! appleWM I originally posted the next recipe back in September, and it’s worth mentioning again.


  • 1/2 ripe banana, mashed till it’s nice and mooshy. Isn’t that a fancy description?
  • 1/4 to 1/3Cup Fage 0% Greek Yogurt, Plain
  • dash cinnamon
  • dash nutmeg
  • splash Coconut/Almond Milk, unsweetened
  • Organic unsweetened shredded coconut (optional)

Mix it all up and eat as-is. Or serve it over waffles. Or as a fruit dip. Or use it as a hair mask. Not really. That would be weird. But you’d smell delish.

If you’re bored of your usuals right now, you can also find these recipes/links in my previous Clean Eats post:

  • French Toast Scramble
  • Mini Crustless Quiches
  • Peach’s Veggie Saute
  • Peach’s Spaghetti Squash Bake
  • Salmon Cakes
  • Italian Meatloaf
  • Peach’s CrockPot Curry Chicken
Mason jars > tupperware.

Mason jars > tupperware.

Have a great weekend, y’all!

Day 14: A food blogger I am not.

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Juli B over at PaleOMG has been an invaluable resource to me as I’ve gone full stop Paleo these past few months.  Not only are her recipes tasty but her blogs are funny as hell. She makes you feel like you could be besties IRL, in a non-creepy-blog-stalker kind of way. ***Waves frantically*** HI, JULI!!!!

I decided to tackle a more in-depth recipe of hers this week because holy CRAP my grocery store finally had delicata squashes in stock! I know, I’m FAR too excited over a gourd. Foodnerdporn ahead. Sort of.  The whole point of this post is to show you how much I am NOT a food blogger. What I am is a lover of creamy alfredo-like sauces.

The recipe in question: Chicken Bacon Alfredo. 

NOTE: Juli herself did two blog posts on this meal because in her own words, “The bummer part of this recipe is that, well, it just pretty much always looks like dog doo.”  Whew. Okay, I’m off the hook for what you’re about to see. Because I say so.

First, Juli says “Cut spaghetti squash and delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.”

Here’s as far as I made it into STEP ONE before the spaghetti squash fought back. It ate my knife and wouldn’t give it back.


If you’d been brave lucky enough to be in my kitchen at this point, you would have seen me lifting the knife by the hilt, with the squash firmly embedded… and hammering the knife-eating squash combo repeatedly on my cutting board with full force.  Which promptly rattled the countertop so hard it knocked over my bottle of water and I then had to mop up the mess. Okay, the destructor method wasn’t working.  After much swearing and wiggling of knife around the equator of the world’s most ornery gourd, I was here.


Whew. I needed a drink.

Luckily the delicata was much easier to cut through. And then I gutted those bad boys. Juli said not to be dainty. I wasn’t.


Hm. It was getting warm in my kitchen, what with the squash-wrestling, the Georgia temperatures in the mid 70s and an oven preheating to 425*. But I soldiered on and put the squashes on the baking sheets and the seasoned chicken tenders on another. In they went.

While they were cooking, I got the bright idea to make a batch of my typical veggie saute. So I got to chopping:

  • 1 large sweet potato
  • 1 red bell pepper
  • 1 onion
  • 1 large zucchini
  • 1 large yellow squash

No pictures of this, sorry – I only had 15-20 min to get it prepped and in the pan to get cooking. And now with both the stovetop and the oven going, I was sweating.

Then Juli said I needed to get another pan out to cook the bacon. Oh, hell. Are we gonna use every damn skillet that I own? And, I’M TOO HOT. So I changed into a tank top and shorts and put my hair up on top of my head. That’s better.

I slapped the bacon into the pan. Meaning, the WHOLE package of bacon. What? Juli said 4-6 slices. There were only 8 in the pack. Shaddap. There is no such thing as too much bacon.

Then the oven timers went off. The chicken was done.

5 minutes later, so were my little squash monsters.


It was official.  There was entirely too much heat in my kitchen. I was dying. The veggies were sauteing and the bacon was sizzling away while the squashes were being all rrroasty on the counter.

OMG. How much longer until this is assembled?!?!!?

Did I mention I’m also f***ing HANGRY now?  It’s hot, I’m sweating, I’m starving, and an hour into this ordeal, I still have nothing assembled.  Jeez, I’d be an epic failure on Top Chef.

Finally, the bacon finished up and I removed it from the skillet but left the grease. In went the delicata flesh that I scooped out of the skins, along with the coconut milk and seasoning.  I loved how the delicata just moooshed up so easily into a sauce with the cream! Then it all came together quickly, but I was so starved I only remember being pissy.

I de-spaghetti’ed the other squash and when the sauce was heated through, I poured it over the squoodles. Added the chicken. Added some of my veggie saute. Mixed well. Topped with bacon.


But I did get one last picture before I let my hangry self dig in. You’re welcome.  And Juli was right. Yes, it does look like dog doo when photographed. But it tasted amazing. 🙂

PSA: Don’t cook hangry.