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california cling peaches

Peachy Keen on Health

EAT, FAM, health, lunches By Jill Amery May 13, 2014 Tags: california cling peaches, canned peaches, featured, health, myths, nutrition, peach, slider, snacks No Comments

This spring, the UrbanMommies team has been focusing on health. Jogging, extra water and vitamins have all been part of the routine. With the gardens not quite in bloom and stores of frozen fruit and veggies depleted, I started doing some digging on other options for getting nutrients through food. Canned cling peaches. Who knew? They are actually better canned than fresh and are readily available in stores – even in school lunch snack sizes.

Myth: Canned peaches are less nutritious than fresh peaches.
Fact: Canned peaches are actually more nutritious than their fresh and frozen counterparts. Canned peaches have 3.5 times the vitamin C, 10 times more folic acid and 1.5 times more antioxidants than their fresh counterparts. (And they are in stores all year round when there is nothing growing in your orchard!)

Myth: Canned peaches are full of sugar.
Fact: Canned California cling peaches have no added sugar in the juice or water that they are packed in, other than the natural sugar in the raw product.

Myth: Canned peaches lose their flavour and colour through the canning process.
Fact: Canned peaches retain their flavour, colour and firmness even when cooked or baked in entrees, appetizers or desserts.

Because California cling peaches are picked and packed usually within 24 hours, they retain their appearance, texture, flavour and nutritional content.

So… I need snacks after my runs. I need some great family meal ideas, and after 6 months of making school lunches, they were getting rather boring. Enter California Cling Peaches to remedy all of these situations!

Check our recipes for gluten-free sweet chili and chicken peach wraps and peach, goat cheese and basil flatbread pizza.

Disclosure: This article was sponsored by California Cling Peaches. And we bet you learned a thing or two!

Peach, Goat Cheese and Basil Flatbread Pizza

EAT, family meals By Jill Amery April 16, 2014 Tags: california cling peaches, family meal, featured, leftovers, Peach Goat Cheese Basil Flatbread, pizza, slider No Comments

Don’t know what to make for dinner tonight, this peach, goat cheese and basil flatbread pizza might become your go-to recipe.

2 naan, about 9-inches (23-cm) each or 1 thin pizza crust, about 11-inches (27.5-cm)
2 tsp (10 mL) olive oil
11/2 tsp (7 mL) za’atar spice*
½ cup (125 mL) creamy goat cheese
2 slices prosciutto, cut into strips
2 canned California Cling peach halves, cut into thin slices, well drained and patted dry
4 pitted black olives, cut in half
4 fresh basil leaves, shredded

1. Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with ½ tsp (2 mL) za’atar or pizza with 1 tsp (5 mL) za’atar.

2. Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza.

3. Remove from oven. Sprinkle with remaining ½ tsp (2 mL) za’atar and basil. Makes 2 servings for naan or 2 to 3 for pizza

*Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometime ground cumin and salt is added.

Makes 6 servings

Sweet Chili Chicken and Peach Wraps

EAT, family meals By Jill Amery April 16, 2014 Tags: california cling peaches, family meal, featured, gluten-free, peaches, slider, sweet chili chicken and peach wraps 1 Comment

Instead of tortillas, try this gluten-free alternative. They’re easy to make, a super way to use leftovers and customize to your own taste.

11/4 cups (300 mL) cut into strips cooked chicken
3 tbsp (45 mL) Thai sweet chili sauce
1 (14 oz/398 mL) can California Cling peach halves or slices, in fruit juice concentrate or light syrup, drained and patted really dry
8 large rice paper round wraps
4 very small leaves Boston or leaf lettuce, torn in half
3-inch (7.5-cm) piece cucumber piece, cut into julienne strips
1/2 small red pepper, cut into julienne strips
8 to 12 mint leaves (optional)
Additional Thai sweet chili sauce for dipping

1. Have all your ingredients prepared. In a small bowl, stir chicken with sweet chili sauce. Fill a pie plate with warm water. Lay a damp smooth kitchen towel on the counter. Thinly cut peach halves into slices or use peach slices.

2. Working with 1 wrap at a time, dip in warm water until it is just pliable, 20 to 40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle. Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of the cucumber and red pepper and 2 to 3 mint leaves depending on size.

3. Fold bottom (edge closest to you) of rice paper wrap over filling towards centre. Fold in sides to slightly cover filling. Then roll to totally enclose filling and form a roll. Set seam side down on a cutting board. Repeat with remaining ingredients. If sending for lunch, leave whole. If serving as an appetizer, slice in half diagonally. Serve with additional sweet chili sauce. Best eaten right away but if storing, make sure they aren’t touching each other as they will stick. Cover with barely damp paper towel, then seal tightly with plastic wrap.

Makes 8 rolls