4 medium peaches, halved and pitted
2 tsp coconut oil, melted
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
olive oil for the pan
- Brush the peach halves with the coconut oil, then sprinkle with cinnamon and nutmeg.
- Lightly dampen a paper towel with olive oil and wipe a grill pan or iron grates on an outdoor grill; preheat over medium heat.
- Add the peaches, cut side down, and cook until well-marked. Then turn and cook on other side until warmed through and tender, about 3-5 minutes per side.
Adapted from JJ Virgin’s Sugar Impact Diet, Grand Central Life and Style, 2015