Probiotic Peaches ‘N Cream Soda

There is just something about the summer season that just doesn’t feel quite “summer” until our peaches are ready to eat!

I don’t know if it is just how the weather just seems to feel more summer like, or it is those ripe, juicy peaches, but every late July/early August we pick up a couple bushels of them from a local farmer near us and we really enjoy them.

Probiotic peaches and cream soda

Peaches and cream are a staple around our house. It is so simple, but a swirl of fresh, sweet cream with summer sweet peaches is so amazing.

Last year I decided I wanted to see if I could capture that flavor in a fermented soda. We love taking the best summer flavors and making a special soda treat that we can enjoy on hot summer weekends.

This simple fermentation method infuses probiotic rich whey with the sweet fruit and real sugar for the probiotic bugs to feed on to make a bubbly, crisp soda that is so delicious. It isn’t overly sweet despite the amount of sugar as the probiotic bugs “eat” a good majority of it.

The peaches and cream soda turned out so good last year that it was one of the first things I had to make with this year’s peaches!

healthy, fermented soda

Probiotic peaches and cream soda

Peaches 'N Cream Soda
  • 5 cups peaches, sliced
  • 1 cup organic pure cane sugar
  • 7 cups of water
  • 2 TB vanilla extract
  • ½ cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! If you are dairy free you can use water kefir grains or a ginger bug.)
  1. Put the peaches, sugar, and water in a large pot and bring to a boil. Reduce to a simmer about 15-20 minutes.
  2. Squish the peaches in the pot (I use a potato masher), and pour the peach sugar water through a fine mesh strainer into a large bowl.
  3. Add the vanilla extract and whey to the peach sugar water in the bowl and stir. Pour the soda mixture into flip top bottles and set in a warm area of your home.
  4. After a couple days you can open a bottle to check for taste and let the fermented gasses out so it doesn't build up too much. Fermentation can take anywhere from 2 days to a week. Move the bottles to the fridge once they are ready.


*For more amazing drink recipes, follow our whole foods board on Pinterest!

68 Recipes to make when it’s too hot to cook

Summer is awesome. I love being outside to soak up the sun or take a visit to dip my toes in Lake Michigan. After long, cold winters, I don’t mind the heat, I welcome it.

However, it really makes my desire to cook away. I start to crave easier, lighter meals that take less time to prepare and don’t heat up my house.

68 Recipes to make when it's too hot to cook

It’s perfect timing really, because as soon as I started to feel that way, the summer produce starts rolling in for yummy salads and sandwiches.

It is so easy to fall into the ‘salad rut’ as I call it, but listen to me, there is no reason for it! Get creative! Change it up!

I stop  by the farm stands around my area at least once a week in summer. I enjoy browsing and picking out vegetables that are not normally in our standard grocery rotation. I enjoy the challenge it brings to add them to new meals.

If you aren’t feel brave, start out small, change up your greens. Lettuce, spinach, kale, arugula, beet greens….they will all make such a difference in you salad.


Summer salads

Even just trying a new dressing on the same vegetables can breathe new life into the meal. You don’t have to go nuts, just a little change and you are set with a great new salad.

Trying different spices, oils or even different vinegar.  Each new change brings such a great flavor to the mix. 

Browse in the grocery store in the dressing aisle. You will find lots of different ideas. I love looking at premade dressings (I don’t buy them because of the oils and MSG) to get ideas.

Need some inspiration? Here are some awesome dressings to try.


summer sandwiches - great for when it's too hot to cook!

heirloom tomato sandwich via The Organic Kitchen

Sandwiches are a favorite here. We love them in the summer because they are quick and require little to know heating. I love that there are so many gluten free bread options available now. It makes for a guilt free sandwich.


Now, you have a HUGE amount of ideas to keep your house cool and nourish your body with summer fresh produce.

What is your favorite, non-cooked summer meal?

Healthy blueberry smoothie

As our days start getting longer and the sun starts shining, my body starts to crave lighter foods. I love trading in the heavy soups and stews for smoothies and salads.

When I first started making smoothies they weren’t that good. In fact, we used to call them ‘grities’ because they were so coarse.

Healthy Blueberry Smoothie

Seriously,  I would just throw EVERYTHING in the blender just because it is good for you. That didn’t leave for very flavorful smoothies.

As time went on I learned that you don’t need to put everything in your smoothie just to make it healthy. You can have a healthy smoothie and make it taste good. Just make this ingredients count!

Blueberries are one of my favorite fruits to add into a smoothie because they are full of antioxidants.

To make my smoothies creamy, I love to add Greek yogurt. You get a nice dose of probiotics along with it adding a nice, thick consistency to your smoothie. This also is a good source of protein.

I love to add available on Amazon) to my smoothies as well because it can help stabilize blood sugar levels. This can be key for managing PCOS, thyroid and adrenal issues.

healthy smoothie

Gelatin (available on Amazon) is another great add in. I love that it is good for gut healing as well as great for joint health because of the collagen. (Make sure you are using the cold soluble kind of smoothies!)

Adding fresh greens give you a nice boost of minerals and vitamins. I love getting my veggies in with a breakfast smoothie. (If you are sensitive to oxalates, then be sure to  lightly steam your greens first.)

As far as a sweetener goes, you can add as much or as little as you like.

Add a pinch of salt in there to support your adrenals too.

Smoothies for fertiity

Healthy blueberry smoothie

5.0 from 1 reviews
Blueberry smoothie
  • ½ cup of blueberries ( I use frozen)
  • 1 cup of greek yogurt
  • 1-2 cups of leafy greens
  • 1 cup of water
  • 1 tbsp. of cold soluble gelatin
  • ½ tsp. cinnamon
  • a pinch of sea salt
  • Sweeten to taste if needed
  • (If you don't use frozen berries cut the water down a touch and throw a handful of ice in there)
  1. Put all ingredients in the blender and blend until smooth.

Smoothies come together fast and are great for a breakfast on the go when you load it up with nutrient dense ingredients.

Also, if you happen to be doing the Trim Healthy Mama plan this smoothie is considered a fuel pull.

We really have come to enjoy smoothies in our house and are always experimenting with the flavors.

What are some of your favorite ingredients to add into smoothies? 


For more amazing drink recipes, follow our whole foods board on Pinterest!

Gluten free strawberry muffins

I LOVE to bake. I do. I think it fun to throw together ingredients and watch them raise and fill the house with wonderful aromas.

Really, is there anything better than a nice warm muffin with a steaming cup of coffee in the morning? Sigh. Pure.bliss.

It doesn’t really matter what time of the year either. When you have some many produce options throughout the seasons, you can find something new and yummy to make in your kitchen.

Muffins happen to be a favorite of mine. They are not as picky as a cake and they are instant portion control. (Well, maybe some of you don’t have that problem….)

I also love that you  can make a big batch and freeze them for a quick, easy breakfast to pull out on busy mornings. Add a nice green smoothie and you’ve got a filling breakfast.

While blueberry muffins are a staple around here, my family enjoys a nice strawberry muffin too. They are beautifully moist and just a touch different to make them a nice treat.

strawberry muffins

Gluten free strawberry muffins
Recipe type: Breakfast
Serves: 12
  • 1 stick of melted butter
  • 1¼ cup rice flour cups of gluten free flour mix
  • ¾ cup of of tapioca starch
  • ½ cup evaporated cane juice crystals
  • ¼ tsp. sea salt
  • 1 tbsp. baking powder
  • 1 cup milk
  • 1 egg
  • 1 tsp. vanilla extract
  • ¾ cup of chopped strawberries
  1. Melt butter and set aside
  2. Mix milk, egg and vanilla until combined.
  3. Mix dry ingredients
  4. Add the melted butter, wet ingredients to dry ingredients and stir, do not over mix.
  5. Fold in berries carefully
  6. Line muffin pan with cupcake wrappers
  7. Spoon into muffin pan.
  8. Bake at 375 for 20-25 minutes, until the tops are a nice golden color.

This recipe is easy to change up. Another idea is to change out those berries for chocolate chips. (or maybe just reduce the strawberries just a skosh and sprinkle a few chocolate chips in there…that’s probably the healthier option!)

What is your favorite type of muffin to bake? 


Strawberry Breakfast Cookie

Strawberry Breakfast Cookie :: Allergen Friendly :: Natural Fertility and Wellness

(By contributing writer, Renee)

One of my favorite things about summer is berry picking! We live in a pretty perfect area for berry harvests as far as growing conditions go, and I take advantage of it!

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Just about every month from June until September a new harvest arrives from June strawberries to late August and September raspberries. By the time fall arrives, I have a freezer full of various berries to last us through winter.

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Hopefully we will start seeing strawberries pop up here soon, and besides freezer jam, dehydrating some, and freezing them for smoothies, I’m planning making a few batches of these breakfast cookies. I took my original breakfast cookie recipe and made it fit the season! They turned out so great, and they individually wrap up for the freezer so good! Perfect pull out breakfast on the go.

Happy berry season to you!

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
  • • 1 cup pureed strawberries, plus ⅓ cup chopped strawberries (will need a little over a pound of strawberries)
  • • ½ cup coconut flour
  • • ¼ cup tapioca flour
  • • ¼ cup white rice flour (If you are grain free, use ¼ cup blanched almond flour or another ¼ cup tapioca flour)
  • • 2 eggs, lightly beaten (If you are egg free use ½ cup applesauce or banana to bind, or egg replacer)
  • • ½ cup crispy almonds, crushed (OR get blanched almonds to crush, OR use blanched almond flour. If you are nut free use crushed sunflower seeds)
  • • 1 cup shredded coconut
  • • 3 tsp vanilla extract
  • • 2 tsp aluminum free baking powder
  1. Combine everything EXCEPT the chopped strawberries in a medium mixing bowl.
  2. Fold in the chopped strawberries.
  3. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs on to a silpat lined baking sheet (or parchment paper lined). They don’t flatten out so make them about the size you want.
  4. Bake at 350 for 15 minutes.

So how will you be using your strawberry harvest up this year?