Kale, Peach, and Avocado Salad

This recipe was born out of the necessity to use massive amounts of kale, basil, and parsley in addition to having peaches that needed to be used before they went bad.  I used my Brussel sprouts and avocado salad as a foundation and switched things around as I needed to based on what I had available! Instead of straight sesame seeds, I also opted to use seaweed Gomasio, which is a combo of sesame seeds, seaweed, and salt.  This is an awesome opportunity for those trying to support their thyroid function to use food as medicine! Kale is a hearty green, so leftovers hold up nicely in the fridge if you don’t eat it all in one sitting.
Kale, Peach, Avocado Salad
5 cups of kale, chopped
2-3 avocados, diced
1/2 cup chopped parsley
1/2 cup chopped basil
2 peaches, diced
1 Tbsp seaweed Gomasio (or sub just sesame seeds)
Combine all the ingredients and enjoy!  Feel free to mix and match ingredients based on what you have, what was on sale that week, or what is in season!

Peach Donuts w/Lemon Cream Cheese Frosting

While in Austin, I went to a donut food truck and ordered a donut called “Son of a Peach.” It was basically a donut with cinnamon, sugar, and peach filling.  However, I couldn’t even come close to finishing it because it was a sugar bomb!  When I say sugar bomb, I mean, tastes so good for the first 3 bites and then you start making pained faces because you don’t think you can finish it without a stomach ache!  It was the largest donut I’ve ever seen, slathered in the most cream cheese I’ve ever seen.  There were some ladies around that looked at me and said “Is that a donut?!  You enjoy every bit of that.”  After a little more conversation, they also said “We won’t tell your patients; its ok.” How did I answer?
Oh no, that’s ok.  I WILL TELL THEM!
I always eat a few things I normally wouldn’t when I am in new cities to gain flavor inspiration for the blog.  I’m sad to say that this donut didn’t live up to my expectations.  I was hoping for some peach!  I couldn’t taste the peach at all.  So, when I decided to redo this donut, I knew I wanted to add some brightness with lemon, and some freshness with FRESH peaches.
Peaches are on the dirty dozen, so make sure you buy organic to avoid pesticide exposure.  They are in season now, although sometimes they can be difficult to find.  I found some on sale at Whole Foods.
If you don’t have a donut pan, you can make these into muffins.
Peach Donuts
2 organic peaches, chop 1 1/2 of them but thinly slice the remaining 1/2 peach to top the donuts
1 3/4 cup almond flour
2 eggs
1/4 cup local honey
1/4 tsp salt
1/4 cup full fat coconut milk
1 tsp cinnamon
2 Tbsp coconut flour
1 tsp vanilla
1 Tbsp butter
Preheat oven to 350F. In the food processor, puree 1/2 cup of chopped peaches and then add the other ingredients and mix well.  Once mixed, pulse in the remaining chopped peaches until evenly distributed.  Pour the batter into a donut pan or a muffin pan that has been greased. Bake for 20 minutes or until the donut springs back when touched or 30 minutes for muffins.
Top with cream cheese frosting which I just threw together with 1 block of room temp cream cheese, a healthy dollop of honey, a few Tbsp of coconut sugar, a splash of coconut milk, zest of one lemon, and the juice of half that lemon.  Whip until slightly fluffy and well mixed.  Put on cool donuts and top with sliced peaches.

Peach Salsa

I speak quite a bit about whether buying certain foods organic actually matters.  I honestly have a different opinion than most people may think.  I think local over organic is MORE important.  Local AND organic is even better, which is why I love being a part of Rise Up Farms.  I know all my produce all summer long is coming from a farm down the street and is all organic!  Not many people can say that for $14/week!  If you aren’t a part of a CSA or have your own garden, try farmer’s markets or following the “Clean 15/Dirty Dozen” list.  This will at least help you avoid the crops that are the most heavily sprayed with pesticides.  The other perk of “organic” is that it is not GMO.  Beware of zucchini, because that is one piece of produce that can be GMO if you don’t buy organic.  Having said that, peaches are on the dirty dozen, and obviously don’t grow in Indiana.  Martin’s has had organic peaches the past couple weeks, and that always get me super excited!  I’ve made blueberry peach crisp, peach and thyme bourbon smash, and now peach salsa!

This salsa is great as a standalone salsa, but can also dress up some ahi tuna, burgers, or pork chops to bring your protein to the next level.  For this recipe, I made my burgers by combining ground beef and ground beef heart, and the salsa made them seriously delicious!  This is also the perfect recipe to use up some of those tomatoes coming out of the garden!

Peach Salsa


  • 2 peaches, peeled and diced
  • 3 Roma tomatoes, diced
  • 1 clove garlic, minced
  • 1 small shallot, diced
  • 1/2 of a jalapeno, finely diced
  • 1/2 of a lime’s juice
  • 1/4 cup cilantro, chopped
  • salt to taste


Combine all the ingredients and enjoy!  You could also use the food processor if you want a smoother version.