Paleo Peaches and Cream

I finally got back on track with eating last week, and it felt so good. When I’m a good cavegirl eater, I don’t have rollercoaster cravings throughout the day, and find most of my once too-good-to-live-without indulgences (chocolate cake, cinnamon rolls, every kind of cupcake ever) are far too sweet to be palatable. I like that about primal eating. It actually seems to reset my body to simpler needs.  I don’t need as much to satiate my face, I don’t crave much beyond rich meats and veggies. I find something as simple as a summertime peach to be so satisfying and full of flavor I could weep over the perfection of it all.

One of the best parts of paleo-inspired eating has been eating a satisfying breakfast a few hours into the day, rather than right when I wake up. Early morning pancakes and waffles and syrup always left me sick to the stomach, and kickstarted my day with a insatiable cravings for more sweets, more snacks, and something in my mouth in general.

But be a good primal eater, and breakfast happens when my body naturally cries for it. I eat just enough beautiful food to fill the gut, then bob about my day hardly needing a snack or sneak.

This tends to work with primal eating, because there’s a focus on healthy and proper fat consumption. A bit of melted butter or coconut oil makes food feel indulgent, and lends a satisfying heftiness to mealtimes. In the case of this pretty little breakfast I maked up the other day, a drizzle of honey butter turned out a lick-the-bowl clean scrumptiousness that had me returning to this recipe for lunch and dinner.

It’s all I ate in a day.

Pretty, pretty paleo.  Bowl full of delish. Body full of happy.


Paleo Peaches & Cream


1 cup vanilla almond milk
1 fresh peach, skinned and sliced
1 tablespoon coconut oil
1 1/2 tablespoon organic butter
1 tablespoon raw honey
1 teaspoon ground raw almonds
1/4 teaspoon cinnamon or apple pie spice
Optional: fresh tarragon for garnish


Pour almond milk into a cereal bowl. Add fresh peach slices. In a small saucepan, melt coconut oil, butter, and honey together. Drizzle over peaches. Sprinkle with fresh ground almonds and/or cinnamon. Garnish with tarragon sprig. Enjoy.