Healthy Peach Recipes

Peach Arugula Salad

peach arugula salad

2 large peaches, sliced
1 (5) ounce package baby arugula
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon almonds, chopped

 In a large salad bowl, toss peaches and arugulaDrizzle with macadamia nut oil. (Elana’s)

 Sweet and Savory Chicken


  • 3 tablespoons almond flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs chicken, cut up
  • 2 to 3 tablespoons canola oil
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons agave
  • 1 tablespoon minced fresh parsley
  • 3 medium peaches, peeled and sliced


In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.In a large skillet, fry chicken in oil until browned on all sides. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine the orange juice, vinegar, agave and parsley; pour over chicken. Cover and bake at 350° for 40 minutes.Uncover; add peaches. Bake 5-10 minutes longer or until chicken juices run clear and peaches are heated through. Yield: 4 servings.

Peach Salsa
  • 4 medium peaches, peeled and diced
  • 1/4 cup diced red bell pepper
  • 2 Tbsp. diced red onion
  • 1 jalapeno pepper, seeded and diced
  • kosher salt, to taste
  • 2 Tbsp. chopped fresh cilantro
  • juice and zest of 1 lime

Toss peaches, red peppers, onions and jalapeno peppers in a medium bowl. Sprinkle salt over peach salsa. Stir. Add remaining ingredients to peach salsa. Taste, and adjust seasonings.

Sweet and Savory PeachesIMG_1887
thin slices of pancetta
Peaches – cut into wedges
Salt and pepper
Basil leaves
Olive oil
Balsamic Vinegar
Start by cutting the peaches into wedges. Sprinkle with salt and pepper. Wrap each wedge with a basil leaf and a strip of prosciutto. Once your peaches are all wrapped up, it is time to cook. The recipe calls for cooking them in a skillet. I decided to use a grill. Either way will work just fine 🙂 Grill (or cook all peaches) about 2- 4 minutes on each side OR until the prosciutto is crispy. Transfer to a plate and drizzle with balsamic vinegar. Serve as an appetizer or add to a salad!
balsamic-peach-porkBalsamic Pork Peaches
For the pork chops:
1/2 tablespoon good quality chili powder
1/2 tablespoon ground cumin
1/2 teaspoon salt
freshly ground black pepper
4 bone-in pork chops, about 1/2 pound each
2 tablespoons coconut oil

For the peaches:
2 firm ripe peaches, sliced [see Kitchen Notes]
1 tablespoon balsamic vinegar

a drizzle of olive oil, plus more for the pan
1/4 teaspoon cayenne pepper [or to taste]
1/2 cup sliced shallots

Prep the pork chops. Combine the chili powder, cumin, salt and black pepper in a small bowl. Pat chops dry with a paper towel and season on both sides with spice mix, rubbing it into the chops. Set chops aside.

Prep the peaches. Place peach slices in a shallow bowl. If peaches are on the firm side of ripe, taste a slice. If it’s puckery tart, sprinkle on a little splenda, stir gently and taste again. You don’t want to make the peaches overly sweet, but just aim for balancing the tartness. Drizzle peaches with balsamic vinegar and olive oil and stir gently to coat. Sprinkle on cayenne pepper and stir again. Set aside. Heat a large nonstick skillet over a medium-high flame. Add coconut oil, then add chops. Sear on one side for 5 minutes, then turn. Reduce heat to medium and cook until chops are just cooked through 4 to 5 minutes, depending on thickness. I covered the pan after turning the chops to retain a little more moisture. Transfer chops to a plate and tent with foil. Heat a medium nonstick skillet over a medium flame. Add a tablespoon or so of olive oil and sauté shallots for a few minutes until they’re just getting tender and translucent. Add peach slices to pan and cook for just a minute or two until they’re heated through, turning them carefully. Transfer peaches and shallots to a bowl to stop the cooking process. Plate chops and top with peaches/shallot mixture. Serve.

Peach SorbetA Picture of Sugar Free peach sorbet recipe

  • 3 Tablespoons of Agave Nectar
  • 4 Medium, Peeled and sliced peaches
  • 2 Tablespoons of Lemon Juice
  • 1/2 of a cup of water


 In a small saucepan over medium heat, cook and stir agave, lemon juice, and water. Cool it a bit and then put it in a blender. In the blender, at the peaches (No pits) and blend until the mixture is smooth. Put into an ice cream machine and process using the manufacturers instructions. Once you have finished with the ice cream machine, transfer to a metal pan, then cover and freeze for 4 hours.

Gluten Free Peach Almond Crisp Recipe
1 cup almond flour
1/2 cup unsweetened coconut
1/4 cup Splenda brown sugar
2 tablespoons coconut oil
1/2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
7-8 medium peaches, peeled and sliced
3 tablespoons of  fresh orange juice
2 tablespoons sliced almonds, optional

Preheat oven to 350 degrees. Grease an 11×7 baking dish or small casserole dish. Place peaches in baking dish. Drizzle orange juice concentrate over the peaches. In a bowl mix together almond flour and coconut. Add brown sugar, cinnamon, and nutmeg and whisk thoroughly. Mix coconut oil into the dry ingredients with a fork until it resembles a very crumbly topping mixture. Sprinkle crumb topping evenly over peaches. If desired sprinkle almond slices over the top. Bake in preheated oven for 25-30 minutes until crisp is a golden brown and the peach filling are bubbling around the edges.

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