It's peach season in Utah and that means eating as many juicy mouth-watering peaches as possible!Below are our favorite peach recipes!
Makes 1 serving
220 calories / 23C / 2F / 27.5P
Ingredients:
- 170g plain, nonfat Greek yogurt
- 17g
- 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 😋
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.
Makes 4 servings
350 calories per serving / 115F / 36C / 27P
Ingredients:
- 1 ½ cups CSE Buttermilk Pancake + Waffle Mix
- 2 servings
- 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.
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
- 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!
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
- 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!
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.
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
- 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!
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 VanillaOR
- 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!
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)
- 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.
Makes 1 Serving
350 calories / 12F / 34.5C / 28P
Ingredients:
⅔ cup lite canned coconut milk
1 serving
125g frozen peaches
75g Halo Top Vanilla Ice Cream
80g ice cubes
Topping:
2 Tbs. spray whipping cream
1 maraschino cherry
Directions:
1. Add the coconut milk, protein powder, peaches, ice cream, and ice to a blender. Blend until smooth and thick.
2. Pour into a cup and top with whipped cream and a cherry. Enjoy!
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