Just Peachy – Recipe: Peaches ‘n Cream

The first and last weeks of summer break are two of my favorites…not that I do not enjoy the other nine, as well.  But, that first week, I totally savor all that I am gaining by having my boys at home with Summer and I all day.  And, the last week, I know what I will be missing when they go back to school.  So, it is in those two weeks that I truly feel so present in the day-to-day, taking the time to really soak it all in and truly enjoy the moments, big and small.

I mentioned earlier that I had a bucket list for the last week of summer.  Yesterday was cupcake day.  That in and of itself was not all that special…but the fact that they were allowed to lick the bowl and have two cupcakes was all that was necessary to make it a pretty super day for them.

         

Today was splash day.  We went to the sprinkler park, the regular park, and the swimming pool.  Then, we finished off the afternoon of fun with snow cones.  We were all smiling, as we were soaking up the sun while covered in sticky snow cone syrup.  It was good; it was very, very good.

         

Besides having my littles at home all day, one of my other favorite parts of summer is the produce, especially the peaches and nectarines.  They are juicy and delicious.  And, even my pickiest little likes a good, juicy, sweet peach.  So, it was with thoughts of sweet summer days in mind that I decided to create this yummy snack/dessert today.  It is just plain ‘old peaches and cream, dairy-free style.

Peaches ‘n Cream

Peaches ‘n Cream

Ingredients

1 cup plain coconut milk yogurt

1 cup vanilla soy milk

1 tablespoon sugar

1 teaspoon vanilla

2-3 peaches, sliced

Instructions

  1. Put the yogurt, soy milk, sugar, and vanilla into the blender and blend until smooth.
  2. Slice up the peaches, and pour the cream over the peach slices.
http://cookingformykids.com/2011/08/16/just-peachy/

Sit back, think of sweet summer days, and enjoy!!

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2 Responses to Just Peachy – Recipe: Peaches ‘n Cream

  1. Pingback: Ethan’s Progress Report…and some Strawberry Muffins | Cooking for My Kids

  2. Paulo says:

    We thought about using steak, since all of us are steak fans but only some of use are fish fans. The polrbem with steak is that when you sear it it turns brown (hard to dye), whereas tuna turns white (easy to dye). We tried applying the dye both before and after searing, and it seems to work equally well either way. For a while we were considering using steak, but instead of dying it, wrapping it with a blue fruit roll-up skin.

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