July 21, 2020

Our Favorite Clean Simple Eats Approved Peach Recipes

It's peach season in Utah and that means eating as many juicy mouth-watering peaches as possible! Below are our favorite peach recipes!

Peach Raspberry Fluff Yogurt Bowl

Makes 1 serving

220 calories / 23C / 2F / 27.5P

Ingredients:

170g plain, nonfat Greek yogurt
17g CSE Peaches & Cream Protein Powder
75g frozen raspberries
4 Tbs. spray whipped cream

Directions:

1. Add yogurt and protein to a bowl. Mix well. Stir in raspberries and top with whipped cream.

*Add a drizzle of OffBeat Aloha Butter over the top of the frozen raspberries for a candy shell experience 😋

Peach Crisp

Makes 12 servings

235 calories per serving / 7F / 39C / 6P

Ingredients:

2 lbs. ripe peaches, peeled, pitted and sliced
1/4 cup coconut sugar
1 Tbs. lemon juice
1⁄2 tsp. almond extract

Crumble Topping:

2 cups old-fashioned rolled oats
1 1⁄2 cups Cinnamon Oat Kodiak Cakes Mix
1⁄2 cup raw honey
1 Tbs. cinnamon
1⁄4 tsp. sea salt
6 Tbs. grass-fed butter or coconut oil, chopped

Optional toppings:

Spray whipped cream
High protein ice cream

Directions:

1. Preheat the oven to 375 degrees.

2. In a large bowl, add the peaches, coconut sugar, lemon juice and almond extract. Mix until the peaches are well coated. Pour into a greased 9x13 glass baking dish.

3. Combine all the topping ingredients together in a bowl with hands or a pastry cutter until thick and crumbly. Press on top of the peach mixture.

4. Bake for 20-25 minutes. Serve warm. Top each individual serving with spray whipped cream or high protein ice cream. Enjoy!

*Toppings not included in macros listed above.

Peach Pecan Waffles

Makes 4 servings

350 calories per serving / 115F / 36C / 27P

Ingredients:

1 ½ cups CSE Buttermilk Pancake + Waffle Mix
2 servings CSE Peaches & Cream Protein Powder
1 cup water
2 large eggs
⅓ cup nonfat, plain Greek yogurt
⅓ cup chopped pecans
1 Tbs. cinnamon
1 cup fresh peaches
1 Tbs. raw honey

Directions:

1. Heat a waffle iron.

2. Combine the CSE Pancake + Waffle Mix, protein powder, water, eggs and Greek yogurt in a large bowl. Mix until well combined. Fold in the chopped pecans and cinnamon.

3. Pour into the waffle iron and cook until the outside is golden and crispy. Weigh the waffles and divide by 4 to get the amount needed to fill one serving.

4. While the waffles are cooking, add the peaches to a large, greased frying pan over low/medium heat. Stir until the peaches begin to soften. Drizzle the honey over the top and stir until the peaches are well coated. Remove from heat.

5. Top each serving of waffles with ¼ of the caramelized peaches and enjoy warm. Top with syrup if desired.

Peaches & Cream Oats

Makes 1 serving

350 calories / 11F / 34C / 28.5P

Ingredients:

1/3 cup old-fashioned rolled oats
1/2 cup unsweetened almond milk
2 Tbs. nonfat, plain Greek yogurt
1/2 serving CSE Peaches & Cream Protein Powder
1/3 cup fresh peaches
1 Tbs. half & half
2 Tbs. unsweetened flaked coconut
2 Tbs. spray whipped cream

Directions:

1. Add the oats, almond milk, yogurt and protein powder to a small bowl. Mix until well combined.

2. Top with fresh peaches, half & half, flaked coconut and whipped cream. Enjoy cold!

Peach Raspberry Shake

Makes 1 serving

350 calories / 12F / 34.5C / 26.5P

Ingredients:

1 cup unsweetened coconut milk
1/2 cup cottage cheese (Low-Fat)
1/2 Serving CSE Simply Vanilla or Peaches & Cream Protein Powder
100g fresh, ripe peaches
100g frozen raspberries
30g avocado
Vanilla stevia drops
6-8 ice cubes

Directions:

1. Place all ingredients in a blender and blend on high until smooth. Enjoy!

Peach Caprese Chicken

Makes 4 servings

350 calories per serving / 11F / 35C / 27P

Ingredients:

8 oz. raw chicken breast
Dash sea salt
Dash pepper
8 oz. fresh mozzarella, sliced
600g peaches, pitted
½ cup fresh basil, chopped
½ cup balsamic glaze
Side per serving: 1 cup roasted or grilled asparagus

Directions:

1. Butterfly cut chicken. Heat the grill to medium heat. Spray chicken with cooking spray and sprinkle with sea salt and pepper. Grill and flip every 3 minutes until fully cooked through.

2. Turn grill down to medium/low heat. Slice peaches in half and remove the pit. Spray the inside of the peaches with cooking spray and place face down on the grill. Leave grill open and cook for 1-2 minutes. Flip over and cook for an additional minute. Remove from the grill.

3. Transfer chicken to a plate and top each serving with 2 oz. fresh mozzarella, 150g grilled peaches, fresh basil and 2 Tbs. balsamic glaze. Enjoy asparagus on the side.

Peachy Coconut Colada (Post-Workout)

Makes 1 serving

230 calories / 2.5F / 21C / 32P

Ingredients:

1 cup unsweetened almond or coconut milk
1 1/2 servings (49g) CSE Coconut Cream or Peaches & Cream Protein Powder
100g fresh or frozen peaches
25g fresh or frozen pineapple
6-8 (100g) ice cubes

Directions:

1. Add all of the ingredients to a high-powered blender. Blend until smooth.

2. Pour into a cup. Enjoy!

Peach Watermelon Cooler

Makes 1 serving

225 calories / 7F / 23C / 17P

Ingredients:

1/2 cup lite canned coconut milk
50g fresh or frozen watermelon
50g fresh or frozen peaches
3⁄4 serving (24g) CSE Simply Vanilla OR Peaches & Cream Protein Powder
1 tsp. chia seeds
6-8 (120g) ice cubes

Directions:

1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup and enjoy!

Peach Protein Ice Cream

Makes 8 servings
255 calories / 15F / 19C / 11.5P

Ingredients:

2 cups (320g) peaches
2 Tbs. coconut sugar
1 ½ cups fat-free milk
1 ½ cups heavy cream
4 servings (132g) CSE Peaches & Cream Protein Powder
1 tsp. vanilla extract
Pinch sea salt

*You will need an ice cream maker for this recipe. Do all the preparation required of your ice cream maker beforehand.

Directions:

1. Peel and chop the peaches then add them to a bowl. Sprinkle the coconut sugar over the top and stir until the peaches are well coated. Let sit for 15 minutes.

2. Once the juices from the peaches have released, add the peaches to a blender with ¼ cup of the milk. Blend until smooth. Pour back into the bowl.

3. Add the remaining milk, heavy cream, protein powder, vanilla extract and sea salt to the bowl. Whisk until smooth.

4. Start your ice cream maker and slowly add the ice cream mixture into the mixing bowl. Churn on low speed for 20 minutes or until the ice cream thickens up like soft serve. Enjoy as is or follow the next step for a more firm ice cream.

5. Place a piece of parchment paper into a 9x5 loaf pan, covering the bottom and sides of the pan. Scrape the ice cream into the pan and spread out evenly. Place in the freezer for 4-6 hours or overnight. Using an ice cream scoop, scoop into bowls and serve.