Peach Crisp with fresh, sweet juicy peaches and a cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness.

Warm peach crisp is dessert perfection when topped with homemade vanilla ice cream. I am not sure there is a better combination.

Peach Crisp

Confession time – baking with peaches used to make me slightly crazy because of the way the peach flesh would attach to the pit. It was never easy to get out and I always felt like I was squishing the peach to do it.

Then I learned the difference between freestone and clingstone peaches. Now I always look for freestone whenever they’re available, which means the peach flesh is not attached to the pit and it pops out easier. I get it, it sounds silly but it was a game changer.

I have also learned that ripe peaches will smell, sweet and peachy. While that seems obvious, it wasn’t until I was able to find peaches at a local farmers’ market that were truly fresh from being picked that I really understood this difference.

Living in Ohio vs. Arizona I have really come to appreciate what we can get fresh from the farm here in Ohio. The freshness is like nothing I experienced in Arizona and I am definitely here for it!

When it comes to peeling peaches, it can be a pain if they aren’t perfectly ripe. Sometimes when baking I just don’t peel them.

If they are slightly difficult to peel and I don’t feel like letting them get a bit riper. I will go ahead and slice them skins and all and my dishes turn out just fine.

If I really want to peel them and the skins aren’t sliding off easily a quick blanch will do the trick. Just drop them in boiling water for 30 seconds and then immediately into an ice bath. The skins will literally slide right off.

Peach Crisp from Fresh Peaches

Fresh is my favorite way to make these but you can use frozen. If using frozen make sure they are thawed or adjust your cook

These healthy fall soup recipes, made with real food ingredients, are nutritious and will warm you up on a chilly autumn day.

Hi friends! Happy Monday! I hope you had a wonderful weekend. We caught up on some things around the house, I taught a barre class, we met up with friends for dinner, and got the Fit Team workouts out for September. If you’d like to join us, the link is here!

Since we’re back in the school routine, I’ve been on the hunt for healthy and delicious recipes I can make quickly or in advance. Soups are one of our-go dinner options, because you can pack in a ton of nutrition at once, the kids love soup, and leftovers are amazing for lunch (or breakfast!).

Today I’m sharing a round up of some of our favorite heathy fall soup recipes from the blog + fellow blog friends.

Our Favorite Healthy Fall Soup Recipes

Slow Cooker White Chicken Chili

A delicious and hearty soup for the upcoming fall months. It freezes beautifully, and is easily reheated in the slow cooker or on the stove top.

The Best Black Bean Soup

It’s a thousand times better than my beloved black bean soup from Panera. Give it a whirl for a delicious vegetarian lunch or dinner option! It’s a savory black bean fiesta in a bowl!

Miso Noodle Soup from Kath Eats

This Miso Noodle Soup is simple to make and full of flavor! It’s a hearty, comforting and nutrient-dense meal for cooler weather and is also vegan and gluten-free.

One Pot Golden Curry Chicken Soup from Fit Foodie Finds

Get out your stock pot because we’ve got an amazing healing one pot golden curry chicken soup that is calling your name. This veggie-packed coconut curry chicken soup has a delicious flavorful broth filled with anti-inflammatory spices and includes 2 types of protein.

One Pot Everyday Lentil Soup from Minimalist Baker

An easy, everyday recipe for lentil soup with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.

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Cinnamon Crumb Pumpkin Bread Recipe

The most perfect pumpkin bread recipe topped with a cinnamon crumb streusel topping, which is the best topping imho!

I don’t really have any memories of pumpkin bread growing up. It was always pumpkin roll and I never ate it. But I do have very distinct memories of the smell and warmth of the kitchen. I can see perfectly the warm cake bits and powdered sugar stuck to the kitchen towel as mom rolled up the cake and placed it in the fridge to rest.

It doesn’t feel like the holidays to me unless something is pumpkin and since I tend to lean more towards the quick breads I just knew a pumpkin crumb bread was bound to make it onto the blog one of these days. 

I think I’ve made a million pumpkin bread recipes, but last year when I finally found the best, the most moist, the absolutely most delicious pumpkin bread recipe ever I immediately had to make a crumb topping. And then it flopped and flopped. And flopped. 

Too little butter, too much butter, too heavy a topping for a good rise, and on and on kept me testing away for almost an entire year. But this is it, the recipe that had my entire family begging for slice after slice. 

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Loaded Vegetable Quesadillas start with warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables. They’re absolutely irresistible for snacking or for a meal on their own.

Vegetable Quesadillas

A number of years ago, I was running late with starting dinner; so I decided to throw together some quick quesadillas with what I had on hand.

It took less than 5 minutes to prep everything and get the quesadillas started cooking. If you’re lucky enough to have a bunch of leftover roasted vegetables in the fridge or some fresh or frozen vegetables you can toss in the skillet to quickly saute, you’re all set.

The first time we made these, I had marinated tomatoes on the counter, so naturally, I included them. The tomatoes did a terrific job flavoring sauteed onions and zucchini, all wrapped in melting mozzarella cheese.

In the years since I’ve made these quesadillas with just about every combination of vegetables that you can imagine. The photos were in need of an update, so these were shot with some leftover grilled asparagus, red peppers, and zucchini.

These Shishito Peppers would be an excellent quesadilla option to try one of these days too. I have them on my list to try soon.

Loaded Quesadillas

My family loved the quesadillas so much the first time I made them, loaded vegetable quesadillas have become a regular thing on our dinner menu.

Loaded Quesadillas have become my favorite way to use dinner leftovers for lunche

Questioning a diagnosis can be intimidating, so we’re sharing ways to work alongside health care professionals to make it a smoother and less stressful experience

According to Bipolar UK, it takes an average of nine years to receive a bipolar diagnosis, with patients being misdiagnosed an average of 3.5 times during that period. And the long road to diagnosis isn’t exclusive to this particular mental illness.

As someone who was diagnosed with borderline personality disorder (BPD) instead of autism and ADHD, I know this feeling all too well. And a National Autistic Society study found that 42% of women were misdiagnosed with a mental health condition before being recognised as autistic.

Questioning a diagnosis can be nerve-racking, which is why we’re sharing some useful tips for going about it, with the help of counsellor Jenny Warwick.

Book an appointment with your GP

When booking an appointment, explain that you suspect a possible misdiagnosis and would like a review. This is especially important if you think the medication you’ve been prescribed isn’t right.

“If medication is prescribed for a condition you don’t have, the treatment given is unlikely to work,” Jenny explains. “This could mean that you are less likely to go back to the health care provider for follow-up treatment.”

Being given the right medication, treatment, or support can be life-changing, so making that appointment is a positive first step.

Write notes in bullet points

Trying to remember everything you want to say in your appointment can be tricky, especially when you have a lot you want to talk about. Jenny says: “It can be helpful to make some bullet points of what it is you want to say, so that you have the facts easily to hand. You might not have a lot of time in the consultation to be able to explain what is happening and how you are feeling.”

That’s why, in the lead-up to your appointment, it’s a good idea to write everything down in a diary or journal. Alternatively, typing up your thoughts and printing off two copies (one for you and one for your GP) can be really helpful. You can then go through the information together.

Record signs, symptoms, and sleep

In order for your health professional to review your diagnosis, be sure to record as many signs and symptoms as you can. This includes information about your moods, how you’re feeling, any behaviours you’re worried about (for example, substance abuse or isolating yourself) and also any big life changes (relationship breakups, bereavements, job loss, etc).

Additionally, it’s important to note down how you feel physically. “Physical illness can cause symptoms which could be confused with mental health issues – for example, low mood and fatigue associated with hyperthyroidism,” Jenny explains.

“You could keep a mood diary including things like changes to sleep patterns, or changes to your appetite. Keep track of your moods and your behaviour so that it may be possible to find a link between these, which would be helpful with a diagnosis.”

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