Healthy Blueberry Peach Cobbler + Our Week in Meals #32!

Happy Sunday, friends! It was another busy week around here, and the kids and I are heading off on a big adventure today. Before I go, how about a quick recap of Our Week in Meals — including a new recipe for a delicious and Healthy Blueberry Peach Cobbler?

For those of you who are new to the blog, Our Week in Meals is where I share a little bit about what we’ve been up to over the past week — as it relates to our meals each night. This series gives you a glimpse “behind the scenes” at some highlights from our life, shows you how I balance a busy schedule with feeding my family, and offers a few new ideas for your own weekly meal plan. Now let’s back up to last weekend…

I started Sunday morning with a walk after breakfast.

It was such a pretty morning, but it warmed up FAST!

While I was gone, Keith was busy cutting and processing all of the peaches that he had picked from our trees the day before. He literally had boxes full of them (and continued to bring in more boxes throughout the week)! It’s been peach overload around here…and I’m not complaining.

I made a {very smart} spur-of-the-moment decision to use the peaches + some fresh blueberries that I had in the fridge to make a healthy blueberry peach cobbler. It seemed like an easy way to use a large amount of the fruit in one dish…

Holy yum, this turned out SO well! I will warn you, though — I didn’t add much sugar, which lets the natural sugars in the fruit shine through. That also means that it’s perfect for breakfast or brunch, not just dessert.

The house smelled amazing while it baked, and then Keith and I dove in quickly, topping our bowls with cool, creamy Greek yogurt for a mid-morning snack.

Of course, this is also great with whipped cream or vanilla ice cream for dessert. And if your fruit isn’t very sweet, or if you prefer a more dessert-like sweet blueberry peach cobbler, just add a tablespoon (or more) of sugar to the fruit mixture before baking. It’s easy and adaptable, so I hope that you’ll give it a try this summer! The fluffy, buttery whole wheat biscuit topping is a classic, delicious addition to the oven roasted fruit!

By mid-day it was at least 90 degrees, so we packed up and headed to the pool after lunch.

It was the perfect afternoon for splashing!

Our Sunday night supper was easy and tasty: 3-Ingredient Grilled Beer Brats! I’m going to share this recipe on the blog soon! We had oven-roasted potatoes from our CSA on the side, along with a quick green salad.

Monday started with a sunrise walk,

and then an early drop-off at Rounton Farm for another week of summer camp. This week Gibbs chose to go to camp, while Casey and Spencer decided to stay home with me.

While Gibbs was gone, Casey’s friend Pace came over for a morning play date. Then it was time for camp pick-up at noon, packed lunches in the car, and a trip to Charlottesville for a (much needed) car wash. Definitely the highlight of Spencer’s week!???? I also dragged all 3 boys through Target on our way home to pick up sunscreen, snacks, and other supplies for our upcoming road trip.

We were all exhausted by the time we made it home shortly before supper! I served Blackened Salmon (minus the spicy seasoning on the kids’ fillets), along with cornbread and salad. The fish was deeeeeelicious, so I’ll be sure to share the recipe in a separate blog post as well.

Man, Tuesday morning was a doozy. I had planned to go for a walk with Mollie at a local park while Gibbs was at camp. The younger boys could play on the playground and eat their snacks while we walked circles around them. Whelp…we didn’t last more than a few minutes before my boys were fighting and I was dragging them out of the park as quickly as possible. They’re not perfect angels (what kids are?!), and this was definitely NOT one of our finer displays! Moving on…

We had swimming lessons later that afternoon, which turned out to be the perfect outdoor entertainment on a 90+ degree day. The pool water is getting warmer, too!

For dinner I made a quick Beef and Vegetable Stir-Fry and served it over rice. For such little effort, this meal was especially good. Everyone liked it, so I consider that a win!

Since it was supposed to be really hot and muggy again on Wednesday, I woke up early and took another walk with the sunrise.

Corn!

None of the boys wanted to go to camp that day, so instead we packed up our bags and spent the morning at the pool. Spencer was in heaven because he could swim in the pool while watching this tractor at the same time!

A picnic lunch before the storm clouds rolled in…

Dinner that night was Spencer’s request: my Marinated Grilled Shrimp. This boy loves his shrimp, so he even helped me whisk together the marinade! In fact, all of my boys loved this dinner so much — I need to make it again soon. About 10 minutes of prep and 5 minutes of cooking is as easy as it gets!

Keith and I ate the shrimp over salad, while the boys had their shrimp with Italian bread, bell pepper strips, and cucumber for dipping in guacamole. Everyone was happy!

While Gibbs was back at camp on Thursday morning, I dragged the younger two boys along on a couple of errands — including a haircut for me and a quick spin through the grocery store. Good thing it wasn’t crowded…

Keith had dinner plans that evening, so after the boys and I returned home from swimming lessons I tossed a simple vegetarian meal in a skillet. This Vegetable Fried Rice came together with the leftover brown rice from Tuesday night’s supper.

Gibbs had his last morning of camp on Friday, and then the boys wanted to go swimming mid-afternoon. We made it to the pool just in time for a short swim before the storms rolled in and we all had to leave. I assured the disappointed kids that a short swim was better than no swim (they didn’t necessarily agree)…

We came home, changed out of wet suits, and put on our pajamas at 4:30 p.m.! LOVE THAT. And dinner was just the regular Friday night fare — pizza and a movie!

We spent Saturday morning at the pool, came home for lunch, and then I devoted most of the afternoon to laundry, packing suitcases, and weeding the garden. We were planning to go out to dinner for an early Father’s Day celebration, but when the kids were tired and Spencer was having a meltdown at 3 p.m., we realized that our evening would be much smoother if we just stayed home. Burgers to the rescue! Keith was equally happy with this supper instead.????

And now I’m off! The kids and I are headed on an adventure this morning, so be sure to check back next weekend for a full recap of the fun (and food)!