I can't believe how quickly summer's gone by! It's nearly over and I'm just not ready, you feel me? I need more beach days, more cozy nights under the stars, more s'mores, more tan lines. I've been so busy with yoga teacher training and transferring the new site over (hope you dig it!) the last few weeks I just haven't enjoyed summer enough! I'd love to get to the beach this afternoon, but today the best it's getting is this sweet, simple summer sipper - and that's totally okay with me. If you haven't grilled peaches before friends, you are missing out. They're one of my summer must-haves! As soon as fresh, fuzzy peaches make their way into our farmers markets I buy as many as I can get my hands on, halve them up, and throw 'em on the grill! They're great just like that - don't get me wrong - but if you wanna really step up your summer game and enjoy grilled peaches  for breakfast, too, then you've just gotta start making smoothies with them. And with So Delicious' new Peach Coconut Milk Yogurt you can make the peachiest, creamiest smoothies! I love this yogurt. It's not my everyday go-to because it is a little sweeter, but that's why it's perfect here. A little more decadent, rich in flavor, and with flecks of real peach inside - it takes this smoothie from good to delicious. You're going to love it! And seriously, grilling peaches couldn't be easier. It takes just a few minutes on each side and will make you question ever eating a raw peach again. The ingredients are simple but you'd better hurry - summer's almost over! Find out more about So Delicious Dairy-Free Products + grab a $1 OFF coupon for your yogurt here! 

INGREDIENTS
3 fresh peaches, halved with pits removed
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup So Delicious Peach Coconut Milk Yogurt
1/2 cup cashew milk (or non-dairy milk of your choice)
1 heaping cup ice (option to sub in a frozen banana or some frozen, steamed sweet potato here for creaminess)
1 tablespoon psyllium husk 
fresh mint, for garnish 

DIRECTIONS
Sprinkle your fresh, halved peaches with the nutmeg and cinnamon and grill them over medium heat 3-4 minutes per side, or until fork tender with visible grill marks. 

Place your grilled peaches, So Delicious Coconut Milk Yogurt, cashew milk, and ice or banana into the blender and blend it all up until it's nice and creamy. Pour it into 1 large or 1 smaller glasses and drink it up. Enjoy! 

NOTES
A full container of So Delicious Peach Coconut Milk Yogurt is jusssst over 1/2 cup. Use it all or take a bite and pour the rest in the blender!

You can use white or yellow peaches here - your choice!

Psyllium husk is great for digestion but also totally optional here.

Whether you're into football or not, you probably know that the Super Bowl is this weekend. I've never been much of a football fan myself, but I'm always down for a party centered around eating! We're going to have some friends over the day before for a little get together and these nachos will absolutely be making an appearance. They're deceptively simple to make, big enough to share with a crowd, and so good your guests might not even believe you made them yourself! We start by smothering toasted tortilla chips with our spicy seasoned jackfruit, then pour on our homemade queso cheese and all the toppings you can imagine - plus we added guac! 
This is a dish you won't want to share - it is THAT good! Which is also why we supersized it, so maybe it'd make it juuuuust a little easier to share? No matter what team you're rooting for, you'll be glad you made these nachos to munch on...and so will your guests! 

INGREDIENTS
1 large bag of tortilla chips
1- 15 ounce can black beans, drained
2- 20 ounce cans of jackfruit (in brine), prepared and cooked to our Jack Asada recipe instructions
1-2 cups homemade queso cheese (or sub whatever dairy-free cheese you prefer), warmed
1/2 cup red onion, chopped small
1/2 cup black olives, sliced
1/4 cup fresh cilantro, chopped
the BEST guacamole, for serving
​limes, for garnish

DIRECTIONS
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper (or aluminum foil).

Spread the tortilla chips evenly over the baking sheet and scatter the drained black beans over the top. Layer the seasoned, cooked jackfruit evenly over the top, then place the baking sheet in the oven for 10 minutes heat the chips, beans and jackfruit together.

When finished, pull the baking sheet from the oven and immediately top with the queso cheese, chopped red onion, black olives, cilantro and guacamole. Serve immediately! 

NOTES
Save time by preparing the jackfruit and queso a day ahead, then just reheat as necessary!

If you use a different cheese (daiya, for example) we would recommend adding the cheese layer BEFORE baking so it melts while in the oven. 

Add whatever other toppings you like! Some suggestions? Cabbage, salsa, hot sauce, green onions, jalapeños, tomatoes!

If you're into football you're probably getting ready for the big game next weekend! The Super Bowl, at least for my family, was always more about the food than the football. The focus was always on creating delicious, snack-able dishes to enjoy with our guests, but always included a TON of fried food. Ick. 
Now that we're adults and can watch the game at our own place, we're more interested in making delicious dips and snacks that don't make us feel crummy or guilty about eating wayyyy too much. Because I inevitably will eat way too much. Luckily, we're gearing up some super delicious, healthier-for-you, gameday recipes to share with you all week...starting with our recipe for the BEST guacamole! 
This guacamole is our absolute favorite. We''ve been making this version for a few years, and it's pretty similar to Chipotle's style, if you're familiar. There are a million different ways to make this green gold, but we like ours full of fresh lime juice, red onion and cilantro. We serve it up at every taco night, take it to parties, and munch it on gameday, too! It's going to become your NEW favorite guacamole. Let's get dippin'!

INGREDIENTS
4 medium, ripe avocados
3 tablespoons red onion, finely chopped
1-2 tablespoons fresh cilantro, chopped
1-2 tablespoons freshly squeezed lime juice
3/4 teaspoon salt
​1 small jalapéno pepper, seeded and finely diced OR 1/4 - 1/2 teaspoon cayenne pepper (optional, for spiciness)

DIRECTIONS
Slice the avocados in half lengthwise, tossing the seed and scooping the green innards into a large mixing bowl. Mash the avocado with a fork or potato masher until it reaches your desired consistency; my recommendation is to keep it a little chunky. 

Pour in the red onion, cilantro, lime juice, salt and peppers, if using. Stir to combine. Serve immediately with chips or as an accompaniment to tacos or fajitas! 

Serves about 4. 
​
NOTES
DON'T go squeezing (and ruining for everyone else) all the avocados at the store! If it has a little give and the stem doesn't just fall off, you're good. If it is overly softened or the stem falls off easily, revealing a dark or black area underneath, skip it. 

The best way I've found to save leftover guac without it turning too brown is to cover it with plastic wrap, but push the plastic wrap against the guac in the bowl, so no air can stay trapped between the two. Alternately, you can try one of the million tricks found on the internet. Again though, the plastic wrap trick works pretty well. So does scraping off the brown layer and eating the perfectly good guac underneath.