This recipe may be super simple, but these Baked Peaches with Blackberry Sauce pack so much flavor you’ll wonder why you weren’t always eating peaches and blackberries together. Of course, this works well with other berries, too. Cherries are my particular favorite, at least when they’re in season. We’re blessed to live in peach country, where months of the year offer an abundance of fresh, succulent peaches. But that doesn’t mean all of our peaches are good. If you often find yourself with dry, pithy ones when you buy from the grocery store, it’s probably because they were transported a long way from the farm they came from–or have been stored a long time. Peaches get something called “chilling injury” when they’re cooled too far below room temperature, which leaves them a bit mealy. So, for the best peaches, check local farmer’s markets for fresh, never-chilled specimens. A good peach is worth going out of your way for!
Keep it Simple with Freezer Cooking
Preparing meals ahead of time and keeping them on hand in the freezer is one of the best ways to make any diet change sustainable. You’ll wind up spending less time in the kitchen most days and will always have something ready to go when hunger or cravings strike. With Freezer Cooking for the Paleo AIP, you’ll get 123 tried-and-true recipes from 30 of your favorite autoimmune protocol bloggers to help you out. Designed for batch cooking and advance prep, each recipe includes instructions for storing, freezing, and reheating it. There are recipes for every meal of the day and recipes for special occasions, too! The ebook is now available as a digital download for $18.90.