If you haven’t taken full advantage of peach season you’re in luck because there’s still time to enjoy it. Peach season starts in early May and goes through the end of September. While we know these fuzzy fruits will still be available at your grocer for weeks after the season ends, there’s nothing quite like the juiciness and flavor they offer at their peak. Plus, did you know that one small peach supplies 100mg of polyphenols, about 50 calories, 2 grams of fiber and numerous vitamins and minerals? What's not to love! Get peach inspired with these Zone friendly recipes.
Yield: 8 Servings of 1/3 cup
Total Time: 20 min
Nutritional facts per serving: Calories 25, Protein: 1g Total Fat: 0g Carb. 6g Fiber 1g
2 cup Peaches - chopped (I used sliced frozen -thawed)
1 cup Roma tomatoes - diced
1/2 cup Red onion - diced
1 Jalapeno - minced
1 clove Garlic
1/3 cup Fresh cilantro - chopped
2 Tbsp Fresh-squeezed lime juice
1. Combine all ingredients.
2. Refrigerate for a few hours.
Yield: 4 Servings
Total Time: 25 minutes
Nutritional facts per serving: Calories 350; Protein 26g, Fat 11g Carb 39g Fiber 9g
1 tbsp balsamic vinegar
2 tbsps fresh-squeezed lime juice - or lemon
2 tbsps agave nectar
1 tsp vanilla
1 tsp ground ginger
2 cups fresh or frozen peach slices - (unsweetened) thawed
2 1/2 cups mixed berries - fresh or frozen (unsweetened) thawed
1 tbsp olive oil
14 oz boneless skinless chicken breast - cut into bite sized pieces
1/3 cup Kitchen Basics unsalted vegetable stock - divided
2 cups green beans
1 red bell pepper - sliced
3/4 cup onions - sliced
1 tomato - chopped
1 (6 oz) can mushrooms
ground black pepper
2 tbsps low sodium soy sauce
4 tsps extra virgin olive oil
1. In a bowl large enough to hold all the fruit whisk vinegar, lime juice, agave nectar, vanilla and ginger.
2. Add a few berries and mash them.
3. Add peaches and remaining berries, toss a few times.
4. Meanwhile, heat skillet over medium high heat. Add oil, then stir fry chicken 5 to 6 minutes, remove and set aside.
5. Add 3 tablespoons stock, green beans, onions and pepper to skillet; stir until crisp tender, 3 to 4 minutes.
6. Add cooked chicken, mushrooms, black pepper, soy sauce and remaining stock; toss until coated.
7. Serve and top each serving with 1 teaspoon of extra virgin olive oil.
8. Toss the fruit before serving to mix the juice from the berries with the sauce and serve.
This healthy tuna salad tastes delicious and has no guilty bad ingredients.
Yield: 1 Serving
2 oz Chunk light tuna in water
1/4 cup Cottage cheese
1/4 cup Garbanzo beans
2 tsps Cashew nuts
1 tsp Dijon mustard - to taste
1 tsp Dr. Sears' Zone Extra Virgin Olive Oil
Pan Seared Scallops in a Dill Sauce and Peach
Peach is the star of the show and pairs very nicely with the pan seared scallops.
Yield: 2 Servings
Total Time: 30 minutes
Calories 331: Total Fat 12g, Carbohydrates 36g, Fiber 4g, Protein 22g
1 Peach - cut in half, pit removed
Cooking spray - olive oil
1 oz Goat cheese
1 tsp Chives - finely cut
8 oz Sea scallops
2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
Sea salt and pepper - to taste
1/2 cup Arugula
1/4 cup Dill Sauce - (see recipe in sides and snacks
2 Apples - for dessert
Instructions for the peach:
1. In a small saucepan combine yogurt, white wine, olive oil, garlic, and dill. Turn the heat to low. Do not boil.
2. Make a slurry (thin paste) by combining the cornstarch with a little water.
3. Whisk the cornstarch mixture into the yogurt, stirring often. Bring to a simmer (that’s when the sauce will thicken) and then return heat to very low. Do not boil.