Honey Grilled Peaches with a Cinnamon Brown Sugar Topping

Honey Grilled Peaches with Cinnamon and Brown Sugar Whipped Topping

As many of you are aware, one of my favorite aspects of this summer has been our CSA! We joined up in the winter, not knowing what to expect. The results have been fantastic and I’m loving finding new ways to incorporate the fresh produce into our daily routine! It’s been a fun adventure that I cannot wait to repeat!

Last week’s box included fresh peaches and right away, I knew what I wanted to do. It took a couple of days to actually get around to it (have I mentioned things have been a little crazy here!) but, last night it finally happened. The end result was fantastic and eagerly approved by the whole family: Honey Grilled Peaches with Cinnamon Brown Sugar Whipped Topping.

Want to repeat it? I’m adding the directions for oven roasting (easier with our schedule), but this could easily be completed on the grill. Totally your choice, just take my advice and jump on it today!

Honey Grilled Peaches with Cinnamon Brown Sugar Whipped Topping


  • 6-8 large, fresh peaches – peeled and halved
  • 2 TB Honey
  • 1 cup heavy whipping cream
  • 1 tsp ground cinnamon
  • 2 TB Brown Sugar


  • Preheat your oven to 400 degrees (or start your grill over medium heat)
  • Drizzle peaches with honey
  • Place peaches in oven for 15 minutes (or grill for 10 minutes)
  • In the meantime, combine cream, brown sugar and cinnamon. Whisk with an electric blender on medium-high speed until stiff peaks begin to form. This can be prepared in advance and stored in the refrigerator.
  • Remove peaches from oven (or grill)
  • Place over ice cream (totally optional but wholeheartedly recommended)
  • Top with whipped topping.

It’s that easy. Again – crowd pleaser. Give it a go today!


Baked Avocado Fries

I love avocados, full of healthy fats, they’re a great addition to any meal. But, my husband? Not so much. The creamy texture weirds him out, but, he likes the taste. So, last night I set out to find a way to combine the healthiness of the avocado with some crisp (no breadcrumbs needed!). End result? Fantastic!

Avocado Fries

Baked Avocado Fries


  • 2 whole avocados, sliced with skin removed.
  • 2 TB cup extra virgin olive oil
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder
  • 2 egg whites
  • 1/2 cup flour (I used gluten free all-purpose flour)
  • 2 TB fresh grated Parmesan cheese


  • Preheat oven to 425 degrees.
  • Drizzle sliced avocados with EVOO.
  • Sprinkle garlic and paprika over the slices.
  • Combine flour and cheese.
  • Place avocado pieces in egg whites, then dip them into flour mixture.
  • Put the slices onto a greased baking sheet.
  • Bake for 30 minutes or until crispy and brown.

It’s that easy. And they were so good. We dipped them in a ranch/barbecue sauce mixture, but you could do anything you’d like or nothing with these! Give them a try!

What Fuels Your Morning?

Mornings are essential to making it through the day. By eating the right foods at the start, you’re body is primed for action; your metabolism speeds up and your body is ready to consume foods of a similar nutrition level throughout the rest of the day. Start off hungry or on the wrong foot and you can go downhill…fast! This is something I’ve learned and really responded to lately. But, it’s an important lesson for everyone.

That’s why I was so excited when I heard about MyOatmeal.com. Before you start to think that healthy oatmeal is plain old healthy oatmeal and there’s not a lot of room to improve, think again. Solid nutrition doesn’t have to be boring, and this company brings this idea to life in big ways.

By allowing customers to customize their own flavors, MyOatmeal.com takes mornings to a whole new level. Visitors are able to customize:

  • Package size: 1 lb, 2.25 lb or 4lb
  • Oat types: quick rolled instant, 5 grain rolled oats & flax, steel cut whole oats, signature smash blend, gluten free quick oats (a must in my house!) and organic, gluten free rolled oats
  • Flavoring: think of the most detailed coffee shop flavor list and then expand it – creme brulee, cake, smores and so many more
  • Fruits: 18 options!
  • Nuts and seeds: everything from chia and flax seeds to powdered peanut butter and almonds – big nutritional value
  • Sweeteners: brown cane to monk fruit, any taste bud can be satisfied.
  •  Shipping options: ongoing, one time, etc.

Bottom line: there are over 2 million flavor combinations that can be created. Does it get better than this?

I didn’t think so; which is why I had to give it a try.

I created my blends of choice online and couldn’t wait for them to arrive (which they did, quickly!). From there, I couldn’t wait to jump in, which is why our family had oatmeal for dinner that night :).

My first flavor? Caramel Apple Cheesecake (named by me).


I was excited, check out the nutritional information above, which I knew ahead of time, since it was clearly displayed during the online creation process.

The smell upon opening the bag was wonderful and I could see the apple chunks I’d ordered easily.


My Blend?

  • Gluten free quick oats
  • Dulce de Leche and Cheesecake flavors
  • Light brown sugar
  • Dried apples

The verdict? Delicious.


I mixed 1/4 cup oatmeal with 1/2 cup almond milk (this is my go-to for oatmeal, the husband and kids used water per the package directions).  It was a hit. The whole family enjoyed it and no additional flavors or sugars were needed. It was filling and has become our go-to. From a simple, fun creation process to a final product that exceeded expectations, I expect to be a loyal myoatmeal.com customer for a long time.

Want to check it out yourself? Visit MyOatmeal.com and create a custom blend! Even better? Use the code healthy15 for 15% off your order! What are you waiting for?

Follow MyOatmeal.com on Facebook, Twitter and Instagram for the latest updates and possibilities! Also, stay tuned here as I have a few more flavors, including a custom peanut butter powder blend to review after finishing this bag!

Note: I was provided samples from MyOatmeal.com free of charge for review. But, you know I don’t give a positive review unless I stand behind the product! If I say I love it, I mean it! 🙂

Red Beet and Spinach Ravioli (gluten free)

It’s Tuesday! That means yesterday was meatless Monday in the Pyne house. This is quickly becoming one of my favorite days for experimenting in the kitchen. Last night’s menu? Red Beet and Spinach Ravioli with a creamy garlic sauce. The outcome? Delish. One child and husband approved. It’s going on the “make-again” list!

Red Beet Spiniach Ravioli 4


They may not look like the most amazing culinary masterpieces, but the taste overrode the rest. Try them out!

Red Beet and Spinach Ravioli (Gluten free!)


  • 1 roasted red beet OR can of red beets (not pickled!)
  • 2 cups organic baby spinach
  • 4 TB extra virgin olive oil
  • 5 TB water
  • 2 tsp baking powder
  • 3 cups g-free flour blend of your choice
  • 4 ounces cream cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup Mozzarella cheese
  • 1 TB oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 TB butter
  • 1/2 cup skim milk
  • 1 tsp fresh minced garlic


  • Drop the beets, spinach, olive oil, water and baking powder into a food processor. Blend until smooth (or smooth-ish)
  • In a separate bowl, mix the flour and salt, then add the beet and spinach mixture. Knead until a target dough consistency is met…add additional water or flour if needed.
  • Cover and allow the dough to rest for 1-2 hours.
  • Combine the cheeses, oregano and 1/2 tsp salt in a separate dish.
  • When the dough has finished resting, roll it out onto a floured surface to about 1/8 an inch OR thinner. The thinner the better.
  • Slice the dough with a pizza cutter into wide strips (seen below in image A).
  • Drop teaspoonfuls of filling into the strips about an inch apart, then slice between drops (image B).
  • Fold dough over the mounds and press the edges together (Image C).
  • Bring a large pot of water to a rapid boil.
  • Drop the raviolis into the water. When they float, remove them (about 3-5 minutes).
  • In the meantime, combine melted butter, garlic and milk to make the cream sauce. Pour this over the ravioli and serve hot.


A.Red Beet Spiniach Ravioli 1

B.Red Beet Spiniach Ravioli 2

C.Red Beet Spiniach Ravioli 3

Green Wonton Manicotti

You guessed it; it’s Tuesday which means yesterday was Monday…meatless Monday!

The Green Shells were a big hit a few weeks back, so I went with something similar; tried to up the nutrient factor a bit and came up with this: Green Wonton Manicotti. Once again, it was super easy to make and went over well!

Green Wonton Manicotti


Green Wonton Manicotti


  • Gluten free wonton wrappers (I use this recipe)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 3 cups fresh baby spinach
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1 jar spaghetti sauce of your choice (I used Ragu).


  • Preheat oven to 400 degrees.
  • Prepare the wonton wrappers according to the recipe.
  • In a food processor, combine cheeses, spinach and spices; pulse until the desired consistency is reached.
  • Spread the mixture onto individual wonton wrappers and roll into tubes and place in a baking dish.
  • Spread desired amount of sauce over the wraps.
  • Bake for 25 minutes or until bubbly.

It’s really that easy and the taste is wonderful! Give it a try!

NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!

Chocolate Ricotta Cake

Last night it totally happened. I was craving something sweet like no other. Specifically, I was craving Italian Ricotta Cake that Piazza Sorrento in Hershey makes that can only be considered gluten free perfection. I didn’t have a lot of time, and wanted to make it a LITTLE better for us.

So, I started playing around. What happened wasn’t what I was originally going for, but the whole cake was gone within an hour of completion (not just because of me, but my parents stopped by and, well, John and the boys loved it).

Check it out below and by all means give it a try!

Chocolate Ricotta Cake

Chocolate Ricotta Cake



  • 1 box or bag of the chocolate gluten free cake mix of your choice…this can also be made with regular cake mix if you’re not gluten free!
  • 3 eggs
  • 5 egg whites
  • 2/3 cup applesauce
  • 1 1/3 cup water
  • 1 cup ricotta cheese
  • 1 cup light sour cream
  • 1 cup agave nectar
  • 1 tsp vanilla extract
  • 1 TB unsweetened cocoa powder


  • Preheat oven to 350 degrees.
  • Mix the cake mix, 1 egg, 2 egg whites, applesauce and water. Pour into prepared 9×13 cake dish.
  • In a separate bowl, mix the ricotta cheese, sour cream, agave, vanilla, cocoa powder and remaining eggs and egg whites.
  • Pour evenly over the UNBAKED chocolate cake mix.
  • Bake for 55 minutes, or until toothpick inserted comes out clean.

You can add an icing if you’d like, I recommend a whipped cream cheese one, but, this is great as a stand alone cake.



NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!

Gluten Free Honey Garlic Rolls

No big explanation here other than last night, I was craving warm, hot, garlic-knot-like cheesy rolls. I started experimenting and am pretty happy with the end result! Give them a try to see for yourself!

Gluten Free Honey Garlic Rolls (with Cheese!)

rolls 1 rolls 2


  • 1 3/4 cups gluten free flour blend of your choice…I use Pamela’s
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp xanthan gum
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp oregano
  • 3 TB sugar
  • 1 1/2 cup milk
  • 1/4 cup mayo
  • 1 TB honey
  • 1/2 cup shredded fresh mozzarella cheese


  • Preheat oven to 350 degrees.
  • Combine flour, baking powder, salt, xanthan gum, garlic, onion, oregano and sugar.
  • Add in mayo, milk and honey.
  • Stir until mixture reaches a dough consistency.
  • Fill muffin tins with 1/2 cup of dough each.
  • Bake rolls for 12 minutes.
  • Remove from oven, add cheese and additional garlic (if you wish, you could also add butter). Continue baking for 5-6 minutes or until golden brown.
  • Serve right away.

They were delicious fresh! Not so great as leftovers…but they hit the spot!


NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!