freezing peaches for smoothies :)


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Remember this recipe, the smoothie with the peaches & the spinach? Yuppers, this is what we usually do. It’s easier and faster in the mornings to just throw in spinach and frozen peaches, instead of having to take the time to cut them up. It works beautifully!

And anyways, when life gives you peaches, what else are ya going to do with them? 😉

We found a nice, simple way to do this from Better Homes & Gardens. Steps & Pictures 1-6 belong to BH & G. The seventh step is changed to how we normally do it.

How to Freeze Peaches

Step 1: Slit the skin on each peach

Use a sharp knife to make a shallow X on the bottom of each peach.
(This step allows for expansion when the peaches get blanched in Step 2.)

Step 2: Blanch the peaches

  • Bring a large pot of water to boiling.
  • Fill a large bowl with ice water.
  • Working in batches, carefully lower 3 or 4 peaches into the boiling water for 30 to 60 seconds.

Step 3: Quickly cool peaches

Using a slotted spoon, transfer peaches from boiling water to the bowl of ice water.

Step 4: Peel peaches

When the peaches are cool enough to handle, use a knife or your fingers to peel the skin from each peach.

They should be super easy to peel though. You should barely have to use a knife.

Step 5: Remove peach pits

  • Using a sharp knife, cut each peeled peach in half around the pit.
  • Gently twist each half to expose the pit.
  • Using the knife, pry the pit out of the peach.

Step 6: Slice peaches

Cut each peach half into slices.

Step 7: Prepare peaches for freezing


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Arrange peach slices evenly on baking sheets, and make sure they’re not touching each other (unless you want a big ice-ball of peaches).

Freeze them overnight, put them in plastic baggies, and voila! 😀

PW’s carrot cake!


Just made this a few days ago. I know, this isn’t my picture. It’s Pioneer Woman’s picture. But let’s just say it was pretty much inhaled before I could take a picture of it.

Words cannot express … so I will just give you the recipe, copied and pasted from Ree Drummond’s website. 🙂


  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 2 cups All-purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 2 cups Grated Carrots
  • _____
  • For Icing
  • 1 stick Regular Butter, Softened
  • 1 package (8 Oz) Cream Cheese
  • 1 pound Powdered Sugar
  • 2 teaspoons Vanilla
  • 1 cup Pecans, Chopped Finely

Preparation Instructions

Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.


In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

peach-green smoothie!

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C’mon, don’t look at me through your computer screen like that. It’s good. I promise.

Honestly, I’ve never been a smoothie person … let alone a green smoothie person. Just the color can throw you off, yes? This is a great way to kick-start my morning. I have a really, really hard time eating greens, so drinking them in smoothies is the ticket for me.

You can’t even taste the greens. All you taste is peach!


green smoothie:

for a 12-16 oz glass

– 1 cup spinach

– 1 peach*

– a lil almond or coconut milk

– ice cubes

– chia seeds (opt.)

–> Just blend together well, and there you go!

* An easier way is to use frozen peaches, and then ditch the ice cubes! 🙂

pssst, i won’t tell anyone you ate the whole batch.


{i made this on}

{insert michael buble’s “you make me feel so young”}

These are perfect for a long day hiking, or sports, or before/after an intense workout. It has a nice combo of protein + carbs. (Similar to Clif bars, but better for you.)

I will also mention that these are both GLUTEN & DAIRY FREE.

servings: (mine yielded a little over) 30


  • 1 cup oatmeal
  • ½ cup peanut butter (or other nut butter)
  • ⅓ cup honey
  • 1 cup coconut flakes
  • ½ cup craisins
  • ½ cup mini chocolate chips
  • 1 tsp vanilla


  • Mix everything above in a medium bowl until thoroughly incorporated.
  • Let chill in the refrigerator for half an hour.
  • Once chilled, roll into balls and enjoy!
  • Store in an airtight container and keep refrigerated for up to 1 week.