Food of the Week: Peaches

Happy July!! Hope you had a great 4th of July weekend. I’m getting back to blogging after taking some time off. Let’s start with one of my favorite Summer fruits….


🍑What’s your FAVORITE way to eat peaches?

They are considered a “stone fruit” and they get their name from the pit in their centers. 

Just like other stone fruits, peaches are a great source of nutrition – rich in vitamins, minerals, fiber, and antioxidants. 

They are loaded with fiber, which means they’re good for digestion and gut health …

Plus they are packed with health-boosting antioxidants and heart-healthy micronutrients that help keep your blood pressure and cholesterol in check.

FUN FACT: peaches contain substances that help stop your body from releasing histamines … which can be triggered when you are exposed to something you’re allergic to. Histamines can make you sneeze, cough, itch, etc.

You can eat peaches raw, sliced into salads, stir-fried, grilled (so good with pork!), broiled, blended into smoothies, or even for dessert!

Pork Tenderloin with Grilled Peach Chutney

👨‍🍳You are going to love this recipe! 

The most challenging thing about it is peeling the peaches (this week’s food of the week), but I’ve got you covered.

Here’s an easy way to peel them: Boil water in a medium pan and place the peaches in the boiling water for 1 minute. Remove with a slotted spoon and dip them in a bath of icy water. 

Pat them dry and the peel should come off easily with a paring knife.

Serve this tenderloin with salad and brown rice. So good!

🍑 Pork Tenderloin with Grilled Peach Chutney 🍑

(Serves 4)

  • 3 peaches
  • 2 Tbsp extra-virgin olive oil, divided 
  • 1½ lb (680 g) pork tenderloin or your choice of protein
  • 1 tsp sea salt, divided
  • ½ tsp freshly ground pepper
  • 2 Tbsp coconut sugar
  • 3 Tbsp apple cider vinegar
  • 2 tsp finely chopped fresh ginger

Preheat the grill to high heat. Peel the peaches, cut them in half, and carefully remove the pits. Brush the cut sides with half of the oil.

Brush the pork with the rest of the oil, and sprinkle with ½ tsp of salt and pepper. Place the pork on the grill and grill, turning every few minutes, until an internal thermometer measures 160ºF/70ºC.

While the pork cooks, place the peaches on a separate part of the grill, cut side down. Turn occasionally, grilling for about 8 minutes, until tender.

Rest the pork on a cutting board and set the peaches aside to cool.

Meanwhile, in a medium bowl whisk together the sugar, vinegar, and ginger. Chop the slightly cooled peaches and add them to the sauce, stirring well to combine. Slice the pork and place on a serving platter and top it with the chutney. Serve and enjoy!

Love and Light,


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