There are several benefits of eating foods that are locally sourced and at their peak right now:

• The food is grown closer to you and hasn’t had time to spoil or lose its flavor and health benefits by sitting in a shipping container for a trip across the country.

• Seasonal foods are harvested and sold at the peak of their supply so they cost less to farmers or distribution companies to harvest and get to your local store so you end up with the best tasting, healthiest, and most budget-friendly food available!

If you're not familiar with what's in-season where you live, it's not too difficult to find out. Take a quick glance around the produce section of your grocery store or visit your local farmer’s market and pay attention to trending prices, any specific foods in abundance, and the quality of the food -- foods in season right now look fresh and appetizing!

Most of us find that we respond better to foods that are in-season locally and as we’ve begun the transition to Summer here in Santa Barbara, I can feel my body craving something new so when my clients invited me over to pick fresh peaches from their orchard last week, I jumped at the opportunity. My temperature tends to be on the higher end and I regularly test goitrogens to keep my thyroid functioning at a healthy level. I was excited to try peaches again so I swapped them in for apples in The Plan streusel recipe (below) and am happy to report that I passed! As we all know, when you test and pass a specific goitrogen like peaches, make sure to rotate them just once per week so you don’t develop a thyroid issue or intolerance from daily use. Luckily, chopped fresh peaches freeze very nicely! So what Summer foods are you getting excited to test?!

The Plan Apple Streusel Recipe

This recipe can easily be converted to a protein rich breakfast, just add cup of 2 tbsp. chia seeds to a double portion of this recipe.

Ingredients

Streusel Topping

• 1 1/2 cup almond flour

• 1/8th cup brown sugar

• 1 tsp cinnamon¼

• 1/4 cup butter at room temp

Apple Filling

• 3 apples, cored and chopped into 1/2 inch pieces

• 1/8 th cup brown sugar

• 1 tsp cinnamon½

• 1/2 tsp cardamom¼

• 1/4 tsp cloves

• 8 4 oz mason jars or baking ramekins lightly buttered

Preheat oven to 350 degrees F. In a small bowl mix all ingredients for streusel topping by hand, or with a hand mixer and set aside. In a medium bowl, combine all apple filling ingredients and mix well. Divide apple mixture evenly between the eight mason jars. Top with 1/2 inch of streusel topping and pack down firmly. Place mason jars on a cookie sheet to prevent toppling over and bake for 25-30 minutes until streusel topping is lightly browned. Serve warm.