It’s hot out and that means two things: a bounty of gorgeous, ripe,
organic produce at the Farmers’ Market and temperatures so high you want
easy meals that will give you plenty of energy. These recipes are a
perfect to keep you going from breakfast through dinner!

straberryStrawberry Peach Smoothie (Serves 4)
1 1/2 Cup Strawberries
1 1/2 Cup Frozen Peaches
1 1/2 Cups Milk
1/2 Cup Plain Greek Yogurt
1 Tbsp Honey

1. Place all the ingredients in a food processor and puree until smooth.
2. Serve.

straberryFruit Crisp (Makes 5 individual ramekins)
2 Ripe Peaches, diced (you could also substitute pears, apples, strawberries or other fruits in season OR any defrosted frozen fruits you enjoy when your favorites aren’t in season)

1/3 Cup Oats
1 Tsp Flaxseed
1/4 Cup Flour
2 Tbsp Butter, chilled
1 Tbsp Agave Nectar or Honey

  1. Preheat oven to 375 degrees.
  2. Divide peaches evenly between 5 dishes.
  3. In a mini food processor, combine the oats, flaxseed and flour.
    Pulse to combine.
  4. Add the butter and pulse until butter is in small pieces (you don’t want it to turn into a dough, so make sure to just pulse the ingredients).
  5. Add the agave to the crumble and pulse once or twice, just to combine.
  6. Place small clumps of the crumble on top of the ramekins.
  7. Place the ramekins on a sheet tray and bake for 20-25 minutes.
  8. Remove from the oven and cool.
  9. Serve

Catherine McCord launched Weelicious in 2007, providing a solution to parents’ hectic lives by showing them how to cook recipes that are kid-friendly, quick and nutritious. With a background in culinary arts from New York City’s prestigious Institute of Culinary Education, and a passion for food, Catherine has developed recipes that appeal to a range of ages. Weelicious focuses on educating kids and involving them in the process with how-to cooking videos featuring Catherine’s own two children.