Peach Crisp Skillet For One

Peach Crisp Skillet For One - Healthy peach crisp that is easy, gluten-free and no leftovers!

Summertime = peach season, here in Georgia and I am HERE. FOR. IT! 

My favorite thing to do is turn on the grill to make my favorite go-to summer salad Grilled Peach and Steak Salad and with the leftover peaches, make this single serve peach crisp skillet! 

With that being said, this recipe is flexible as you can cook the peach crisp on the grill or in the oven, up to you! 

Individually portioned desserts have been my new favorite - especially during the summer time when I don’t want an entire tray of brownies staring me down, begging to be eaten! 

If you would like to share this recipe with friends and family, then simply double, triple, etc the recipe ingredients and use a bigger skillet or dish! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Peach Crisp Skillet For One - Healthy peach crisp that is easy, gluten-free and no leftovers!

Serving: 1 | Prep Time: 10 min | Cook Time: 20 min

Ingredients

• 1 fresh peach, sliced and peeled (optional)

• 3 Tbsp gluten free oat flour

• 1 Tbsp butter or coconut oil

• 1 Tbsp coconut sugar

• ¼ tsp baking powder

• ¼ tsp vanilla

• ¼ tsp cinnamon

• 1 Tbsp chopped pecans (optional)

Directions

1. Preheat oven to 350 degrees

2. Spray cast iron skillet or small ramekin with cooking spray oil and lay peaches in a spiral. Dust peaches with cinnamon and coconut sugar and set skillet or ramekin aside. 

3. In a small mixing bowl, combine the rest of the ingredients until fully incorporated and the mixture is crumbly. 

4. Cover peaches with the crumble topping and bake for 18-24 minutes or until topping is golden brown and juices are bubbling. 

5. Top with a scoop of ice cream and garnish with chopped pecans (optional) and enjoy!

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Harmony Hot Chocolate

Harmony hot chocolate cacao blend for PMS support that tastes delicious! 

Ladies, I will only say this once! PMS is not required to have a period! 

This means that the cramping, headaches, and/or bloating can be prevented!

The most common reason for PMS is due to inadequate production of progesterone. For women, progesterone is important for the regulation of ovulation and menstruation. High levels of stress, such as from a poor diet, low carb/low calorie diet, excessive exercise, anxiety and lack of sleep - all can decrease progesterone levels which creates an imbalance in your hormones. 

Ways that we can bring harmony back to our hormones is by: 

• Eating high-water content foods like watermelon, cucumbers, berries, citrus fruits

• Increase fiber foods like avocado, pears, berries, chia seeds, legumes

• Consume fermented foods like kimchi, sauerkraut, miso soup

• Drink more water

• Honoring self care by: wearing comfy, loose fitting clothing, keep your schedule as open as possible for extra downtime, and nourish yourself with naps, gentle walks, and stretching

But the most fun and easy way that is not on this list is making hot chocolate! We most often crave chocolate so why not indulge in the way that benefits our hormones and cravings!
That is why I started incorporating Organifi Harmony Blend before and during my menstrual cycle. Harmony blend combines powerful superfoods and adaptogens that support inner balance and hormone bliss! And if you decide you want the quick fix, because who doesn’t!? Here is a promo code for ROOTS15 for 15% off! 

But if you would like to make a harmony blend at home, here is an affordable and ingredient accessible blend adapted from the OG - Organifi Harmony! 

Raw Cacao - Sure you could use regular cocoa powder for this recipe but I want to make sure you are getting the full benefits of this superfood. Raw cacao provides high antioxidant levels, improves mood, and the obvious- hormone balance!

Rest of the ingredients: maca, cinnamon, ginger, turmeric, and optional ashwagandha are also beneficial in providing optimal hormonal support while mirroring the taste of a delicious hot chocolate mixture! Even though ashwagandha powder is the star of hormone balance, this product can be hard to find, tends to be on the expensive side, and creates an “earthy” bitter taste that may be off putting. 

More balancing drinks you may like: adrenal cream cider, adrenal cocktail, fire cider bone broth, moon milk, roots juice, and chai spice. 

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A post shared by Candace Dorsey| From the Roots (@fromtherootsblog)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Harmony hot chocolate cacao blend for PMS support that tastes delicious! 

Ingredients

Harmony Blend

• 2 Tbsp raw cacao powder (or cocoa powder)

• 1 tsp maca powder

• ¼ tsp cinnamon

• ¼ tso ginger

• ¼ tsp turmeric 

• ¼ tsp ashwagandha (optional)

Hot chocolate 

• ½ cup or more coconut milk

• 1 tsp or more sweetener of choice (ie stevia, honey, pure maple syrup)

• ½ tsp mct oil or coconut oil

• 1 scoop collagen (optional)

Directions

1. Add the harmony blend ingredients to a small bowl and mix until fully combined. 

2. Transfer to a spice jar and store in a dry place until ready to use. 

3. If using a milk frother: add coconut milk, sweetener, oil, and 1-2 Tbsp of harmony blend mixture to milk frother and blend. Serve right away with a dash of cinnamon. 

4. If using stovetop: Add milk, sweetener, oil, and 1-2 Tbsp of harmony blend mixture to small saucepan. Heat for 5-8 minutes on medium heat. Optional but worth it, add mixture to blender and blend for 20 seconds. Serve right away with a dash of cinnamon.

Notes

1. Feel free to use the harmony blend in smoothies, overnight or regular oats, and yogurt. 

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Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches

Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches - Made with an easy homemade banana ice cream, sandwiched between two soft chewy cookies and half drenched in a salted dark chocolate shell. 

(Dairy-free, gluten-free, refined sugar-free, and grain-free)

Hands. Down. My favorite dessert on this blog! 

I feel like I always say that but as the stakes get higher, so does the quality of desserts and I’m telling you, this one will be hard to beat! 

Honestly, if you just read the tag line and see notes of homemade, soft and chewy, drenched, salted on top of the best dessert words like ice cream, cookie, dark chocolate shell - it’s like my taste buds are crying for joy! 

And my taste buds continue to cry as I make this dessert time and time again! 

It’s honestly a flawed system because my intentions are to make a big batch, store them in the freezer, so that I can have them longer. But since I know that I have the best dessert ever in my freezer just seconds away from my room, I can’t help but to run straight to the freezer and possibly (cough* eat all of them within days…). Again, as my taste buds scream in delight - sorry, not sorry! 

I would like to mention before you dive right into the recipe that this dessert recipe can be taken apart if you find yourself short for time, don’t have the patience to make banana nice cream, or just simply want to make one recipe over the other - completely up to you! Personally, the cookie recipe is hands down my favorite of them all! They really should have their own blog post on their own (make mental note). 

But if you really want to make this recipe and don’t have time, just simply cut corners by purchasing a good quality ice cream vs making homemade nice cream. This is also the right decision if you are allergic to bananas. Enough said.

If you try this recipe, let us know! Leave a comment, pin it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches - Made with an easy homemade banana ice cream, sandwiched between two soft chewy cookies and half drenched in a salted dark chocolate shell. 

(Dairy-free, gluten-free, refined sugar-free, and grain-free)

PREP TIME: 45 MIN | COOK TIME: 15 MIN | SERVINGS: 12 COOKIES

Cookies 

• 1 egg

• 1/2 cup cashew or sunflower butter

• 1/2 cup coconut sugar

• 1/2 cup dark chocolate chunks

• 1/2 cup cassava flour

• 1/4 cup coconut oil

• 2 Tbsp plant based milk

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp sea salt

Nice cream

• 2 cups frozen banana slices (1 large banana)

• 2-4 Tbsp milk of choice

• 1 tsp vanilla extract

• pinch of sea salt

Salted Dark Chocolate Shell

• ½ cup dark chocolate chips

• 1 tbsp coconut oil

• Smoked (or regular) sea salt flakes

Directions

1. Prepare the cookie dough by combining the wet ingredients in a medium mixing bowl. Mix in the dry ingredients minus chocolate chips until well combined. Fold in the chocolate chips and set cookie batter in the fridge for at least 30 minutes to firm up. 

2. While the dough is chilling, prepare the banana nice cream by combining all ingredients into a blender or processor until smooth and creamy. May adjust the liquid portion as you want a "soft serve" texture. Transfer ice cream to a bread pan to freeze. 

3. Freeze banana nice cream for 1-2 hours so that it hardens enough to scoop like ice cream, but isn't too hard where you can't scoop it. 

4. When you are ready to make the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

5. Using a cookie scoop, scoop out 1-2 Tbsp of cookie dough and roll into a ball (if 2 Tbsp will make 6 large cookies | 1 Tbsp 12 cookies) 

6. Bake for 12-15 minutes and let rest for 10 minutes before transferring cookies to a cooling rack. 

7. Top with smoky flaky sea salt and eat as is or wait oh so patiently so that you can make either ice cream sandwiches or crumble the cookies into the ice cream and make cookie dough ice cream! 

8. If you want to dip the ice cream sandwiches into chocolate, simply melt 1/2 cup dark chocolate chips with 1 tbsp coconut oil and dip premade sandwiches into the melted chocolate. Set sandwiches on a freezer safe plate and freeze for 5-10 min or longer until ready to eat! Sprinkle additional sea salt flakes on chocolate just before you put them in the freezer!

9. Eat immediately or store in the freezer in a freezer safe container for up to a month...if you can wait that long! 

Notes

• If you need a great dark chocolate recommendation, I highly recommend Hu Kitchen! Use code FROMTHEROOTS for 15% your first order!

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