Day: August 1, 2025

**How to Make Classic Peach Cobbler: A Step-by-Step Guide**

Peach cobbler is a timeless dessert that combines the sweetness of ripe peaches with a buttery, biscuit-like topping. This classic treat is perfect for summer gatherings or as a comforting dessert any time of the year. Follow this step-by-step guide to create a delicious peach cobbler that will impress your family and friends.

**Ingredients:**

For the peach filling:
– 6-8 fresh peaches (about 4 cups), peeled, pitted, and sliced
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1 teaspoon lemon juice
– 2 teaspoons cornstarch

For the cobbler topping:
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 6 tablespoons unsalted butter, chilled and diced
– 1/4 cup boiling water

For sprinkling:
– 3 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon

**Instructions:**

1. **Preheat the Oven:**
Preheat your oven to 425°F (220°C).

2. **Prepare the Peach Filling:**
In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Stir until the peaches are well coated with the mixture.

3. **Cook the Peach Filling:**
Transfer the peach mixture to a large saucepan and cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and set aside.

4. **Prepare the Baking Dish:**
Pour the peach filling into a 9×13-inch baking dish, spreading it evenly.

5. **Make the Cobbler Topping:**
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add the chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

6. **Add Boiling Water:**
Gradually stir in the boiling water until just combined, forming a dough.

7. **Assemble the Cobbler:**
Drop spoonfuls of the dough over the peach filling, covering the peaches as evenly as possible.

8. **Sprinkle with Cinnamon Sugar:**
In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the cobbler topping.

9. **Bake the Cobbler:**
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the peach filling is bubbling.

10. **Cool and Serve:**
Allow the cobbler to cool for at least 10 minutes before serving. This will help the filling set slightly. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade classic peach cobbler, a delightful dessert that captures the essence of summer with every bite.

**7-Day Nutritious Meal Plan for August 4-10**

**Day 1: August 4**
*Breakfast:* Greek yogurt drizzled with honey, assorted berries, and a sprinkle of granola.
*Lunch:* Quinoa salad featuring cherry tomatoes, cucumber, feta cheese, and a lemon vinaigrette.
*Snack:* Sliced apple accompanied by almond butter.
*Dinner:* Grilled salmon served with steamed broccoli and sweet potato wedges.

**Day 2: August 5**
*Breakfast:* Oatmeal garnished with banana slices and a pinch of cinnamon.
*Lunch:* Turkey and avocado wrap filled with spinach and whole grain tortilla.
*Snack:* Carrot sticks paired with hummus.
*Dinner:* Stir-fried tofu combined with mixed vegetables and brown rice.

**Day 3: August 6**
*Breakfast:* Smoothie blending spinach, banana, protein powder, and almond milk.
*Lunch:* Lentil soup served with a slice of whole grain bread.
*Snack:* Greek yogurt topped with a handful of walnuts.
*Dinner:* Baked chicken breast accompanied by quinoa and roasted Brussels sprouts.

**Day 4: August 7**
*Breakfast:* Scrambled eggs with spinach and whole grain toast.
*Lunch:* Chickpea salad with red onion, bell pepper, and balsamic dressing.
*Snack:* Celery sticks with peanut butter.
*Dinner:* Grilled shrimp tacos with cabbage slaw and avocado.

**Day 5: August 8**
*Breakfast:* Chia seed pudding made with almond milk and garnished with mango.
*Lunch:* Spinach and feta stuffed chicken breast served with a side of mixed greens.
*Snack:* Mixed nuts.
*Dinner:* Zucchini noodles topped with marinara sauce and turkey meatballs.

**Day 6: August 9**
*Breakfast:* Whole grain pancakes topped with fresh strawberries and a drizzle of maple syrup.
*Lunch:* Quinoa and black bean bowl with corn, avocado, and lime dressing.
*Snack:* Sliced cucumber with tzatziki sauce.
*Dinner:* Baked cod paired with asparagus and wild rice.

**Day 7: August 10**
*Breakfast:* Smoothie bowl with blended berries, topped with coconut flakes and chia seeds.
*Lunch:* Grilled vegetable sandwich on whole grain bread with pesto.
*Snack:* Hard-boiled eggs.
*Dinner:* Stuffed bell peppers filled with ground turkey, brown rice, and spices.

**Tips for Success:**
– Plan meals ahead to save time during the week.
– Keep hydrated by consuming ample water throughout the day.
– Modify portion sizes to fit individual dietary requirements and activity levels.
– Use seasonal fruits and vegetables for freshness and variety.

This meal plan presents a balanced perspective on nutrition, emphasizing whole foods, lean proteins, healthy fats, and an abundance of fruits and vegetables.