Caveman Cuisine: Peaches & Cream

A sweet treat celebrating the end of summer.

Ingredients:

1 fresh peach (halved with pit removed)
1 tbsp coconut oil
Cinnamon
2 tbsp pastured heavy cream
1 tbsp chopped walnuts

Directions:

On the cut side of the peach, rub with coconut oil and sprinkle with cinnamon.  Put the peaches on a foil lined baking sheet, and place in an oven preheated to 350 degrees.  Allow the peaches to bake for 20 minutes (or until browned and soft to the touch).

When ready to serve, drizzle the roasted peaches with heavy cream and top with chopped walnuts.

Yield: A way better combination than peas and carrots!

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.