Eat with the Seasons

Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal!  My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.

Natural Weight Loss


Eat with the Seasons

We’re not saying you should never eat lettuce in December – we do – but there’s a lot to be gained by acknowledging the natural growing seasons of plants.

Enjoy the best of summer’s fresh fruits and vegetables – apricots, peaches, watermelon, green beans, zucchini – especially those grown in your local community.

And during late fall and winter, feast on cool-weather produce – plants harvested later in the year with a long shelf life – like apples, potatoes, carrots, turnips, and winter squash.

Eat, breathe, and live with the seasons.

Recipe of the Day:  Stone Fruit Trifle

Active Preparation Time:  17 minutes

Total Preparation Time:  1 hour 17 minutes

A traditional English trifle has thick layers of cream, cake, and fruit, which meld together to create a truly delectable flavor and texture.

This healthy plant-powered version uses this tradition to provide a cool, creamy summertime treat you can indulge in any day of the week.

It’s a perfect recipe to showcase a summer trip to the farmers market, when ripe stone fruit – peaches, apricots, and plums – are in season.

Makes 10 servings (about 2/3 cup each)

2 tablespoons sliced almonds

Two 6-ounce cartons Greek-style vanilla coconut yogurt

2 tablespoons sherry, optional

3/4 cup unsweetened raspberry fruit spread

One 8-ounce package graham cracker sticks (gluten-free, if desired; see Notes)

5 fresh apricots, sliced

3 fresh plums, sliced

2 medium fresh peaches, peeled, if desired, and sliced

*Use as many organic ingredients as possible.

1.  Preheat the oven to 350°F.

2.  Place the almonds in a small dish and toast in the oven for about 5 minutes, until golden.  Remove and let cool.

3.  Pour the yogurt into a small mixing bowl and beat with a spoon for a minute, until smooth and creamy.

4.  If using the sherry, mix with the raspberry fruit spread in a small dish until smooth.

5.  To make the trifle, select a medium glass bowl (see Notes).  Layer as follows:  1/3 of the graham cracker sticks, 1/3 of the yogurt, 1/3 of the raspberry fruit spread, all of the apricots, 1/3 of the graham cracker sticks, 1/3 of the yogurt, 1/3 of the raspberry fruit spread, all of the plums, the remaining graham cracker sticks, the remaining coconut yogurt, the remaining raspberry fruit spread, and all of the peaches.  Sprinkle the toasted almonds on top.

6.  Cover the trifle and refrigerate for about 1 hour.  Spoon into dishes to serve.

Notes:  Back to Nature Graham Cracker Sticks are a good option; if using gluten-free crackers, we recommend Schar Gluten-Free Honeygrams (you’ll need to break them into “sticks” yourself).

A trifle dish is perfect for this recipe because the bottom of the dish is the same size as the top.  If you use a rounded bowl, your bottom layer will be thicker than the other layers.  While this recipe benefits from chilling for about 1 hour prior to serving to allow flavors to meld, it doesn’t keep well.  Try to enjoy it within 8 hours of preparation.

Per serving:  174 calories, 4.5 g total fat (2 g saturated), 133 mg sodium, 35 g total carbohydrates (17 g sugar), 2 g fiber, 3 g protein.

If you have any questions, send us an email!

Come join us on our natural weight loss journey!  We’d love to have you along!

Have an awesome day!

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us 05-11

Dick and Lenay


from Plant-Powered For Life by Sharon Palmer, RDN

P.S. If your diet isn’t working for you, join us on our natural weight loss journey.

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