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 Crisp

Found in our Clean Simple Treats Summer Edition

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.

Cinnamon Pecan Waffles

Makes 4 servings

350 calories per serving / 9.5F / 45.5C / 22P

Ingredients:

• 2 cups Kodiak Power Cakes Mix
• ½ cup water
• 2 large eggs
• ½ cup nonfat, plain Greek yogurt
• ¼ cup chopped pecans
• 1 Tbs. ground cinnamon
• 2 cups diced peaches
• 1 Tbs. raw honey

Directions:

1. Heat a waffle maker.
2. Combine the Kodiak Cakes, water, eggs and Greek yogurt in a large bowl. Mix until well combined. Fold in the chopped pecans and cinnamon.
3. Pour into waffle maker and cook until the outside is golden and crispy.
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 waffle with ½ cup of the caramelized peaches and enjoy warm.

Peach Cobbler Overnight Oats

Makes 1 serving

345 calories / 39C / 11.5F / 22P

Ingredients:

• 1/3 cup rolled oats
• 2/3 cup unsweetened almond milk
• 2 Tbs. nonfat, plain Greek yogurt
• ½ serving vanilla protein powder
• 1 tsp. chia seeds
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• 75g ripe peaches, chopped
• 2 Tbs. nonfat, plain Greek yogurt
• Liquid Vanilla Stevia drops
• 10g chopped pecans
• 1 tsp. raw honey

Directions:

1. Stir oats, milk, 2 Tbs. yogurt, protein powder, chia seeds, cinnamon & nutmeg together in a jar or container. Store in the fridge overnight.
2. In the morning, sweeten 2 Tbs. yogurt with stevia. Top overnight oats with peaches, sweetened yogurt, chopped pecans and a drizzle of honey. Enjoy cold; no cooking necessary. Store in the fridge for up to 4 days.

Peach Raspberry Shake

Found in our Clean Simple Eats Summer Meal Plan

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 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

Found in our Summer Meal Plan

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.

Peach Coconut Colada (post-workout)

Makes 1 serving

230 calories / 2.5F / 21C / 32P 

Ingredients:

• 1 cup unsweetened almond or coconut milk 

• 1 ½ servings (49g) CSE Coconut 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

Found in our Clean Simple Treats Summer Edition

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 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!

TRY THE FIRST WEEK OF OUR SEASONAL MEAL PLAN COMPLETELY FREE!