Ready to look and feel your best?

Sign up for simple tips to help you shape your habits for health and wellness, 2x monthly (Emails never shared)

Our Shop

Beanalicious Living
$19 / add to cart
View all products!

Latest Blog Posts

7 Career Goal Confidence Hacks

Experts know, the biggest key to building confidence is taking action!  Yet it’s a …

View all posts

No Mud, No Lotus; 3 Simple Morning Habits to Optimize Your Day

As a busy mom on the brink of menopause and more pointedly, a member …

View all posts


Grilled Summer Stone Fruit Salad

If the title intrigued you enough to read on, I hope to inspire you enough to get your hands on all the summer stone fruit you can find, and grill it.  In short, its practically impossible to overstate the culinary merits of grilling peaches, plums and nectarines when they’re fresh and abundant.

Whether tossed into a savory salad with arugula and walnuts or added to a warm dish of couscous and feta, there are too many options to list.  Serve them warm, serve them cold, pair with veggies; cooked or raw; eat with cheeses, vegan or dairy; mix with grains, whole or baked, or simply enjoy them warm off the grill (possibly atop a frozen treat).

The simple act of grilling thick juicy slices of fruit imparts a subtle smokiness as it caramelizes the natural sugar and intensifies the flavor, no marinating required.

Here are some suggestions for fruit grilling success:

Now, for a simple serving suggestion, try this delicious recipe, or make up one of your own!

Grilled Summer Stone Fruit Salad


Turn your (clean) grill to medium heat, and swipe is with a hint of coconut oil to prevent sticking. Sprinkle the green onions with lemon juice and salt. Once the grill is heated to temperature, place the onions on the least hot part and cook until lightly browned, 2-3 minutes on each side (I know they’re round, so assuming 2 sides total). Remove and set aside. Cut stone fruit in half and remove the pit, then slice it into 1” thick round pieces.

Add to the grill and cook for 2-3 minutes each side until you see grill marks, then remove and set aside.

Add the arugula to a large bowl, leaves can stay whole if small, or cut/tear into bite-sized pieces if not. When onions and fruit are cool enough to handle, chop the onions into ¼” rounds and add to arugula. Chop fruit into 1” chunks and add to the salad.

Add remaining ingredients and toss to mix.  Serve right away.