Bring on the hot summers, not so cool nights (gotta love our Texas weather!) and we start craving somethin’ sweet!  In an effort to avoid the abundance of uber-sweet, sugary ice cone places all around Austin, we prefer to make our own goodies around here.  And this is one of our new faves. 

This is a delicious, refreshing dessert packed with flavor and natural sweetness from the ripe peaches, and with the use of coconut milk and grape juice rather than cow’s milk, it remains gluten free, dairy free, vegan and 100% delish! 


Peach Coconut Freeze Dessert (GF, DF)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1 cup

Calories per serving: 180 calories

Fat per serving: 10g total fat (8g sat fat)

Peach Coconut Freeze Dessert (GF, DF)


  • 4 large ripe peaches, peeled and finely diced
  • 1/2 cup canned or fresh, coconut milk
  • 1/2 cup unsweetened peach or white grape juice
  • 1/2 cup unsweetened dried or frozen coconut flakes


  1. Place diced peached in an airtight container and freeze until solid, at least 4 hours.
  2. Break up any big chunks and transfer peaches to a food processor.
  3. Add coconut milk and juice and process until fairly smooth (a few chunks of peach for textruse is nice).
  4. Spoon into bowls and sprinkle with coconut flakes.
  5. Enjoy!

I happen to love latin-inspired foods, and we eat a lot of cilantro-laden and often spicy foods around here. Fortunately our son enjoys the heat too, so we can prepare foods to suit our tastes, but occasionally we have to modify the heat a bit to his liking. So when I ran across this recipe in Whole Foods recently, we tested it out and agreed it was suitable for all of us. 

Courtesy of Whole Foods, this is a slightly spicy, light and fresh salsa that makes a great dip for chips or addition to fajitas hot off the grill and breakfast tacos. So depending on your family’s preference, add chiles to suit your tolerance for fire, and enjoy a delish, gluten free, paleo friendly salsa to complement pork, chicken, beef or simply as a stand alone for your preferred dipping choices (we recommend celery or fresh, home-made zucchini or kale chips). 



Prep Time: 15 minutes

Yield: 6-8

Calories per serving: 10

Fat per serving: 0


  • 2 medium cluster tomatoes, seeds removed and cut into small dice
  • 15 sprigs fresh cilantro, leaves roughly chopped (discard stems)
  • 1 large garlic clove, minced
  • 1/2 medium-size onion, diced
  • 2 teaspoons fresh lime juice, or to taste
  • 1/4 teaspoon sea salt
  • 1 fresh serrano chile, minced (discard seeds)
  • 1 fresh jalapeño chile, minced (discard seeds)


  1. Place diced tomatoes in medium-size bowl, add cilantro, garlic, onion, lime juice and salt. Taste a tiny bit of both serrano and jalapeno chiles to gauge degree of heat and add according to preference.


Nutrition Per serving: 10 calories (0 from fat), 0g total fat, 0g saturated fat, 0g protein, 3g total carbohydrate (1g dietary fiber, 1g sugar), 0mg cholesterol, 85mg sodium