Search the Site

Other Places to Find Kelli

Follow Kelli!

Archives

99% of the time I eat a healthy, nutritious, well-balanced diet. I make it a big point of focusing my meals & snacks on whole foods, I avoid processed foods at all costs, you’ll never catch me eating fast food (weellll, with the exception of In-N-Out Burger I make it out to the west coast), and despite my huge sweet tooth, I keep my sugar intake to a minimum (this one is reeealllly hard to stick to!).

Peach Crisp with Rosemary and Olive Oil - Sharon Palmer, The Plant ...

I suppose what I’m trying to get at is that eating well and maintaining a healthy, balanced lifestyle is really important to me. And, balance is key! In the past I’ve used some crazy tactics to try to ignore my monstrous sweet tooth & never-ending urge for all things cookie, cake, and ice cream. Guess what – it didn’t turn out so well. Shocking, right?! Ignoring cravings just doesn’t work for me. Maybe it works for some people, but not me. You know what happens when I deny myself a scoop of ice cream or a couple cookies…it weighs on my mind, and only makes me want it more. Ultimately, I wind up eating a half pint of ice cream instead of just one scoop.

In the spirit of loving food and living life to the fullest, I give in to my sweet tooth whenever it calls…BUT, I’m also a big believer in moderation! If you want cookies, have a cookie, maybe two, not ten. And if you happen to have peaches on your mind (like I have) make yourself a cute, individual-size Peach-Rosemary Crisp!

Do you like surprises (the good kind, of course!)? If you do, then you’re going to love this Peach-Rosemary Crisp! You’re in for a real treat with this dessert. This recipe takes one of my summertime favorites, a classic peach crisp, and lightens it up a little by cutting down on the butter and sugar, swapping in some agave syrup and using whole wheat instead of white flour. And, as for the surprise (and the highlight of the dessert) – fresh rosemary to add a touch of savory to this sweet treat.

New US food strategy calls for nutrition labels to cut sodium, sugar

Head over the Greatist to get my recipe for this awesome sweet & savory Peach Rosemary Crisp!

Tagged as: baking, dessert, greatist, peach, summer.

If you're craving something savory after indulging in this delightful Peach Rosemary Crisp, let me share with you a fantastic charred corn salad. Made with fresh summer corn, this salad is a delicious combination of flavors and textures. Here's how you can make it:

Ingredients:

4 ears of corn, husked
1 red bell pepper, diced
1 small red onion, finely chopped
1 jalapeno pepper, seeded and chopped
1/4 cup chopped cilantro
Juice of 2 limes
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat grill to medium-high heat.
Place the corn on the grill and cook for about 10 minutes, turning occasionally, until the kernels are charred and slightly tender.
Remove the corn from the grill and let it cool slightly.
Once the corn is cool enough to handle, cut the kernels off the cob and transfer them to a large bowl.
Add the diced red bell pepper, chopped red onion, chopped jalapeno pepper, and chopped cilantro to the bowl with the corn.
In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
Pour the dressing over the corn mixture and toss well to combine.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.
Serve chilled and enjoy!

With its vibrant colors and fresh flavors, this charred corn salad is the perfect side dish for any summer gathering. The smoky charred corn kernels add a wonderful depth of flavor, while the diced red bell pepper, red onion, and jalapeno pepper provide a nice crunch and a hint of heat. The dressing made with lime juice and olive oil brings everything together and adds a refreshing tanginess.

So, the next time you're looking to add a little something extra to your summer meals, give this delicious charred corn salad a try. Your taste buds will thank you!