Almond and Peach Galette

Realizing someone is or isn’t right for you is easier said than done. It can be difficult to get your mind and heart on the same page. Most of the time I feel like I’m a couple’s counselor listening to two partners internally battling it out and I’m trying not to take sides.

We’ve all had that someone at one point or another who causes us to death grip this teeny tiny glimmer of hope for. It’s that very hope that can be so hard to let go of. Like anyone, no one wants to be proven wrong. No one wants to make a decision about something and come to find out later that they made the wrong choice and things could have gone differently. We’d be face palming it through eternity. That’s the tricky part of it all… When DO you decide to walk away? What is the exact moment of clarity when you think, this is when I let go? Or, how do you decide you DON’T need to?

I feel like the battle between your mind and your heart make that exact moment of clarity so difficult. We want to trust our gut but yet when the logic sets in we begin to question that very intuition. Sadly, I don’t think there ever is a right or wrong answer to the puzzle. There’s no handbook with step by step instructions on the “how to’s” of making life altering decisions. Though there’s no cookie cutter method, there are simple steps we can take to make our own right decision. A question we need to be asking ourselves is not what can I expect from the other person but how much are YOU, yourself, willing to give in order to make it work? It’s not necessarily about hoping with crossed fingers that the other person will change as it is about the fact that you either care enough and it’s worth making a change in yourself or it isn’t. Simple as that. Love can’t be forced nor can it necessarily be controlled. What we feel for someone sometimes can’t even be put into words (and that’s okay, too). So, it becomes our own quest to decide just on what level we DO care. Is it enough to put our strength towards keeping that person in our life or is it better placed in the process of letting them go? Deciding which brings out the best in us should be what makes the counseling session within you a little less complicated. What will ultimately create the best, strongest, most loving version of you? What will make you look back and think, without regret, this is where I’m meant to be?  Those answers are what will solidify that your choice is the right one no matter which internal source ends up winning the debate. There’s no right, no wrong, no perfect way for any relationship to work. Every single relationship WILL take work, effort, perseverance, balance, love, respect, kindest, trust and everything in between. We need to decide what and who in life is not only worth those very kind of things but can also offer them to us in return.

In the end, whichever way you go just be sure it’s the way that will make you the happiest.

 

 

Almond and Peach Galette

Gluten-free/Paleo

Serves: 8/Prep time: 1 hour and 5 minutes/Bake time: 45 minutes

Crust:

  • 1 1/2 c almond flour
  • 1/2 c tapioca flour
  • 2 eggs, divided
  • 6 tbsp cold butter
  • 1/4 tsp sea salt
  • 1/2 c raw almond, sliced

Filling:

  • 2 c fresh peaches, sliced
  • 1 tbsp tapioca flour
  • 1/2 tsp vanilla extract
  1. In a food processor, combine the almond flour, tapioca flour, butter and sea salt. Pulse until it forms a course meal.
  2. Add the egg and continue to pulse until dough comes together.
  3. Scoop out the dough, roll into a ball and wrap in plastic wrap. Place dough in the fridge for at least one hour or up to overnight to chill.
  4. When ready to make galette, preheat the oven to 350F and lightly grease or spray a baking sheet.
  5. In a small bowl, combine the filling ingredients and set aside.
  6. Roll out the dough between two pieces of parchment paper. You should end up with a circle wide and thick enough to securely hold the filling and still be able to fold up the sides. Carefully transfer the dough onto the baking sheet.
  7. Place the peach filling in the middle (arrange slices as desired) leaving about 2 inches empty around the edge.
  8. Gently fold up the sides over the filling pinching the dough to close it as you go.
  9. Beat the remaining egg in a small bowl and lightly brush the outside edge of the galette with the egg wash. Cover the edge with the almonds and brush once more with the egg.
  10. Bake for 40 minutes or until the edges are golden brown.
  11. Remove from the oven and allow galette to cool before slicing and serving.

 

Nutrition: (per slice) 215 cal/ 16g fat/ 14g carbs/ 4g sugar/ 6g protein

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