vitamin e oil and coconut oil

EASY PAN FRIED PEACHES WITH SUGAR AND CINNAMON

Pan-fried peaches are the perfect quick and easy dessert to satisfy your sweet tooth. Ready in just 15 minutes, this delightful treat uses only six simple ingredients to create perfectly caramelized peaches bursting with flavor.

EQUIPMENT

  • Pan or skillet with a flat base
  • Knife
  • Spatula or tongs
  • Pastry brush

INGREDIENTS

  • 4 fresh peaches
  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar (adjust to taste)
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • A pinch of salt

INSTRUCTIONS

  • Slice each peach in half vertically and remove the pit.
  • Heat the butter in a pan until melted. Stir in the brown sugar, cinnamon, ginger, and salt until combined.
  • Place the peaches cut side down in the pan.
  • Cook over medium heat for 5-7 minutes, or until the cut side is browned and caramelized.
  • Flip the peaches gently and cook the other side for an additional 2-3 minutes.
  • Serve warm with ice cream, yogurt, pancakes, or your favorite dish.

NOTES

  • This recipe works well with other fruits like nectarines, apples, plums, bananas, or pineapples.
  • For sliced peaches, cut them thicker to prevent breaking during cooking.
  • For a smoky, lightly burnt flavor, extend the cooking time slightly.
  • Customize the flavor with spices like nutmeg, cloves, or vanilla extract.
  • Sweeteners such as maple syrup, honey, palm sugar, or white sugar can be substituted for brown sugar.
  • Vegans can replace butter with coconut oil or vegan butter.
  • A grill pan can be used instead of a skillet for a grilled effect.
  • If using salted butter, skip the additional salt in the recipe.

NUTRITION

  • Calories: 56 kcal
  • Carbohydrates: 11g
  • Protein: 1g
  • Fat: 2g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 0.1g
  • Monounsaturated Fat: 0.4g
  • Trans Fat: 0.1g
  • Cholesterol: 4mg
  • Sodium: 11mg
  • Potassium: 97mg
  • Fiber: 1g
  • Sugar: 9g
  • Vitamin A: 289 IU
  • Vitamin C: 3mg
  • Calcium: 7mg
  • Iron: 0.3mg

For more tips and tricks, refer to the full recipe post!

COCONUT CHICKPEA CURRY

This coconut chickpea curry is the perfect weeknight dinner—tasty, comforting, and full of flavor. Made with simple pantry staples, it comes together in under 30 minutes for a quick and satisfying meal.

INGREDIENTS

  • 2 tablespoons oil (avocado oil recommended)
  • ½ medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½-inch piece of ginger, minced
  • 1 jalapeño, seeded and finely diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground paprika
  • Pinch of cayenne (optional)
  • 1 teaspoon sea salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 can full-fat coconut milk
  • 1 lime, juiced
  • ¼ cup fresh cilantro (optional)

INSTRUCTIONS

  • Cook the aromatics: In a large pot, heat the oil over medium-low. Add the diced onion, garlic, and ginger. Sauté, stirring often, until the onion turns translucent and fragrant, about 5 minutes.
  • Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne (if using), salt, and black pepper. Cook for another minute until the spices become aromatic.
  • Add the remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, or until the chickpeas are tender.
  • Finish with lime and cilantro: Once done, remove the pot from heat. Stir in the lime juice and fresh cilantro, if using.
  • Serve and store: Enjoy the curry right away or allow it to cool completely before storing in an airtight container for later.

NUTRITION (PER SERVING)

  • Calories: 312 kcal
  • Carbohydrates: 25g
  • Protein: 9g
  • Fat: 21g
  • Saturated Fat: 13g
  • Sodium: 817mg
  • Potassium: 388mg
  • Fiber: 7g
  • Sugar: 1g
  • Vitamin A: 130 IU
  • Vitamin C: 8mg
  • Calcium: 73mg
  • Iron: 4mg