Okay, if you read my post a few days ago, then you already know that I really liked Melissa’s first cookbook, Well Fed: Paleo Recipes for People Who Love to Eat and you saw my photograph of two of her recipes, Moroccan Meatballs and Cauliflower Rice Pilaf. Her book is full of great recipes that are sugar free, wheat free, gluten free, grain free, and dairy free and she offers so many great tips to help you save time by working more efficiently in the kitchen and doing more prep in advance of meals and a busy week.

To read my review of Melissa’s book, Well Fed, click here.

To try one of Melissa’s delicious recipes, an easy to assemble dessert free of refined sweeteners, scroll down past the giveaway criteria.

Tis is the season of giving and I love giving gifts. Today I’m going to give you a chance to win a copy of Well Fed. It would make a great addition to any health conscious omnivorous cook’s book collection. You can keep it or give it to a friend if you win.

Rules for entering the drawing
1) Leave a comment below telling me about why you want to win Well Fed and/or something you do to keep yourself or your family well fed.

To receive bonus entries, spread the word about my blog and this giveaway:
Select as many of the following actions as you like.

2) Watch one of my YouTube videos and leave a comment about it below
3) Subscribe to my YouTube channel and leave a comment about that below
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5) Subscribe to my monthly e-newsletter(link on the upper left side of this page) and leave a comment telling me you subscribed
6) Follow The Healthy Cooking Coach on Facebook
7) Publicize the giveaway, then leave a comment about what you did, e.g, tell me what you did
a) Tweet about the giveaway with a link to my blog
b) Blog about the giveaway and leave the link
c) Announce the giveaway on Facebook and send me a link
d) Mention the giveaway to your family and friends
e) Come up with your own creative idea
8) Do any or all of the above AND post a separate comment for each action you take

Deadline: Midnight, Tuesday, March 20th, 2018 (Mountain Time).
Selection criteria: Random drawing
Note: Available only to U.S. residents.

The winner of the last drawing, for 3 packages of Pork Clouds (preservative-free, chicarrones fried in olive oil), was Nicole Thomas of Scottsdale, AZ. Yeah! Nicole’s been on a winning streak this year with a few wins under her apron.

This recipe for Peach Almond Crisp is from Melissa’s cookbook Well Fed: Paleo Recipes For People Who Love To Eat. It was the winner of the Paleo Magazine award for Best Treat Recipe in 2012. Plus, it’s super yummy. Enjoy!

Peach Almond Crisp

Serves 4-6 | Prep 15 min | Cook 40 min

Warm, tender fruit nestled under a blanket of cinnamon-scented, crumbly topping is the very definition of summer desserts. In each bite of sun-kissed peaches, you can taste the warm rains, and dirt, and languid afternoons. Happily, this recipe works equally well with frozen fruit, so even in the depth of winter, you can recreate golden days so tasty, you will need a spoon. (NOTE: This recipe is not approved for Whole30-ing, but it’s a great way to celebrate after.)

Ingredients:
1 pound peaches (2-3 medium), cut into 1/2-inch dice (about 4 cups)
1/2 teaspoon lemon zest
1/2 tablespoon lemon juice
1/3 cup almond flour or almond meal
4 dried dates, pitted (I like Medjools)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt (I suggest finely ground Celtic Sea Salt or Redmond RealSalt)
1 tablespoon coconut oil, chilled until solid, then diced
1/4 cup sliced almonds

• Preheat oven to 350F.
• In a medium bowl, mix the peaches, lemon zest, and lemon juice with a wooden spoon. Allow to rest at room temperature while you prepare the topping.
• Place the almond flour, dates, cinnamon, nutmeg, and salt in a food processor. Pulse until combined. Sprinkle the chilled coconut oil chunks over the nuts. Pulse about 10 times, then process on high for 5-10 seconds, until there are no lumps. Pour the topping into a bowl and use a fork to mix in the additional 1/4 cup sliced almonds.
• For an 8-inch square pan: Pour the fruit into the pan, pressing it gently into place with the back of a wooden spoon. Sprinkle the almond topping over the fruit and lightly press it into the fruit with the back of the spoon. For individual ramekins: Place 4 ramekins on a baking sheet covered with parchment paper. Spoon generous 1/2 cup servings into individual ramekins, pressing the fruit into the ramekin with your hands. Press about 2 tablespoons of topping onto each ramekin.
• Cover the crisp lightly with foil and bake for 30 minutes. Remove foil and bake 5-10 minutes more, until browned. Serve while warm. Bonus points if you drizzle with chilled coconut milk.
  

You Know How You Could Do That?
Here are some other fruit and nut combinations that are just as, um, peachy as the peaches.
•    1/2 pound peaches + 1 pound pitted cherries + sliced almonds
•    1 pound pears + sliced almonds or chopped walnuts
•    1 pound apples + chopped pecans
•    2 pints raspberries/blackberries/blueberries + sliced almonds
•    2 mangoes + chopped macadamias
•    2 pints strawberries + chopped pecans