So, you guys. I did a thing.
I've been feeling super under the weather. Me and the baby both have colds and I've been trying to come up with exciting ways to get my fruits and veggies in (and ok, I may have snuck a little chocolate into this one). I've also been looking for fun things to do in the house since we aren't going out in the cold right now so recipe planning was on the agenda in between naps today!
I had won an amazing case of Zing Bars from them, and they were already my FAVORITE bar, so WIN for me! And I wanted to incorporate them in a bowl for a while. We also had bananas that needed to be used today and I always have an over abundance of gluten free oats in the house, so I started to brainstorm and my Banana Split Breakfast Oats were born.
I used traditional Banana Split ingredients and put a healthy spin on it. No added sugar is used in the oats. The coconut cream is sugar free and aside from a little organic sugar in Zing Bars chocolate coating, the bars are sweetened with agave nectar.
Waffles have become a new weekend obsession around here.
Mr. Charming and I bought a waffle maker many, many MONTHS ago. O.K. it may even been a year or two, who knows, and it just sat and sat, All lonely, just begging to make fluffy brunch goodness.
I finally got around to whipping up an Oat Flour Waffle Recipe last month that was super tasty and we paired them with fresh coconut whip cream and blueberries. But, when we are on our Paleo kick, or for my Paleo readers and clients, I wanted to come up with a recipe that was Paleo friendly and equally fluffy and yummy.
And while the two look similar, their tastes and ingredient make-ups are quite different and cater well to different dietary needs. While these are Paleo, my nut-free readers enjoy the Oat Waffles and vice versa for those seeking something grain free in these beauties.
Mr. Charming and I realize that having breakfast items made on hand and in the freezer to reheat has been SUPER helpful in these early days of parenthood. We've made breakfast burritos, pancakes and waffles almost every morning and it's allowed us to spend snuggly family time with Little One before Mr. Charming has to head off to work.
These are best served hot, with a mug of coffee (decaf for me) with a rich little drizzle of pure maple syrup and a pat of vegan butter.
1 cup blanched almond flour
1 cup tapioca flour
2 TBSP coconut flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp sea salt
2 organic eggs
¼ cup melted coconut or avocado oil
1 tsp apple cider vinegar
1 cup almond milk (or dairy free milk of choice)
½ tsp organic vanilla extract
Spray or coat waffle iron as directed.
Place all dry ingredients in a mixing bowl and whisk until smooth.
Add wet ingredients and mix for 2 minutes or until batter has thickened slightly. It will still be thin.
Fill waffle maker with batter and follow your appliances instructions.
Serve with maple syrup, honey or fresh fruit.
Waffles can be frozen and then reheated at 350 degrees for 6-7 minutes.
gluten free - dairy free - vegan option - nut free - yeast free - soy free - egg free - refined sugar free
Energy these days is definitely fleeting. Last Friday I hit month 9 in my pregnancy and tomorrow we hit 37 weeks. Which means Baby P can make his or appearance any time between now and the next three weeks.
We are trying to get everything wrapped to prep for babes arrival. The hospital bag is packed, all essentials have been purchased and the nursery is almost done. I'm working later in the day now as I wind down into my maternity leave next week and am soaking up the mornings sleeping in because I know they will soon be a distant memory.
All worth it in the name of our little miracle.
Today's doctor appointment made us super happy as my placenta has moved up further (praise Jesus!) and we got to see Baby P's chubby cheeks and HAIR!! My heart is just so happy and content.
Yesterday I had a little burst of energy, so aside from cleaning the house up pretty good I got into the kitchen to whip up some baked goods and try out some new recipes that were floating around in my over- packed little mind.
I have a few fruit-based donut recipes that I've been meaning to experiment with and I had a bunch of organic Farmers Market blueberries that needed to be used so I gave these Powdered Blueberry Donuts a go. And they came out SO scrumptious. The donuts don't contain any refined sugar in the mix, just a little honey (or maple syrup/agave if you are vegan) so I dusted them with a little corn-free confectioners sugar to add a little something as I didn't want a heavy or sugary glaze.
These are great without the powdered sugar as well. More diet friendly and more Blueberry Muffin like. Which, if you throw the batter in a muffin pan, they can totally become! Light, fluffy and not overly oily or sweet, they were perfect with my morning pregnancy tea.
These donuts take just minutes to mix up and just 10-12 minutes in the oven which make them a convenient brunch or weekday option. I baked them on a Wednesday so I could share them with Mr. Charming and while I was in the kitchen also made some yeast-free biscuits to serve with dinner last night.
1 c. Gluten-Free Flour (I used Bob's Red MIll 1-to-1)
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
1/4 tsp. Sea Salt
1 tsp. Cinnamon
1/4 C. Honey (Maple Syrup or Agave for vegan)
1/4 C. Dairy-Free Milk of Choice (I used Trader Joe's boxed Coconut Milk)
1 tsp. Apple Cider Vinegar
1/2 tsp. Vanilla Extract
3 1/2 TBSP. Avocado Oil (Coconut or Grapeseed Oil would also work)
1/3 c. Fresh or Frozen Blueberries
Preheat oven to 350 degrees and grease a donut pan with coconut oil lightly. (My donut pan makes 6 donuts, to make a full dozen you will need to double the mix)
In a small mixing bowl, mix together all wet ingredients except for the berries. In a medium mixing bowl, mix together dry ingredients. Slowly mix wet ingredients into medium bowl with dry ingredients. Fold in berries.
Using a piping bag, ziploc bag or spoon, fill donut pan rings 3/4 of the way.
Bake for 10-12 minutes. Allow to cool in pan for 5-10 minutes before transferring to wire rack.
Cool for an additional 5-10 minutes. Enjoy plain, dust with powdered sugar or use a for a sweeter donut.
There are many flaws in our food system today and I believe a large part of the way we think about and view food is broken. Not to call out any one company intentionally, but there is a motto that's been sticking out in my mind lately.
"America Runs on Dunkin'"
And it got me thinking. A lot of our population does run on fast food fuel. Our society is largely dependent on the convenience of fast-foods, and short on food knowledge. Dependent on caffeine, sugar binges and eating what they grew up on or what surrounds them. And again, short on nutrients, taking the time to do the research on our food industry, labels and ingredient sources and true nourishment.
One of the reasons I became a nutritionist wasn't just to help people navigate their food intolerances, lose weight or improve nutrition overall. It was to change the mindset that you must eat what's there. I love showing people that they can make a meal for the same price or cheaper that's healthier. I love helping people fall in love with cooking again and appreciate where our food comes from and I LOVE taking "traditional" comfort food and revamping it into something that can feed us more and harm us less.
When I had to cut out pretty much EVERYTHING I was eating in 2011, it hit me hard. And I know it hits hard with a lot of clients who have yo go gluten-free, dairy-free, nut-free, nightshade-free, low histamine, low-sodium, no sugar.... etc. overnight. The list is endless to the changes that could arise. The beauty is, there is hope and healing in it. God put beautiful, natural, clean food to nurture, nourish and heal our bodies. Slowly navigating back to that when you've healed can be such a fun experience.
For me I did Whole 30 and lean meats and veggies for months and I was missing traditional "comfort foods". Knowing I didn't want the processed packaged foods, food dyes, chemicals, GMO's, preservatives and white sugar I started experimenting. A large part of our health depends on psychology as well. So, while I shunned all "comfort treats" in the beginning, I've been in many conversations with Naturopaths and nutritionists, therapists and fitness minds that agree, that when done healthier, instead of cut all-together, its better for not only our minds, but our bodies as well. (However, if you do suffer from an eating disorder, or are unable to control portions when enjoying these "comfort" options, please speak to your doctor.)
Some of my examples of "comfort food made healthier" recipes I've made in the past include my Burger, Fries and Shake combo, my dairy-free Lasagna and my Banana Bread French Toast. All gluten-free, dairy-free, refined sugar-free and made with organic, whole food ingredients that nourish the body.
Do note, these are not the staples or mainstays of our diet at home. For breakfast we primarily eat eggs, lean meats, fruits, vegetables, green smoothies and oatmeal throughout the week. Lunches are usually Paleo wraps and salads, while dinners are lean meats on the grill with vegetables. These recipes are reserved for leisurely weekend brunches, dinner with friends and special occasions, but it's nice to have them as options. Life is about balance, experiences, joy and tastes that can be enjoyed by many.
1 1/4 C. Gluten-Free All Purpose Flour
3/4 tsp. Corn-Free Baking Soda
1/4 tsp. Cream of Tartar
1/4 Cocoa Powder
1/4 c. Coconut Sugar (add more to up sweetness, I prefer less sugar)
1/4 tsp Sea Salt
1 tsp. Vanilla Extract
1 tsp. Apple Cider Vinegar
1 C. Almond Milk (or other non-dairy milk for nut-free)
1/4 C. Avocado Oil (olive oil or coconut oil also work)
2/3 C. Dairy-Free Chocolate Chips
1 tsp Vanilla Extract
1/2 tsp Coconut Oil
1 tsp Maple Syrup (optional but adds complexity to the flavor)
1/8 C. Almond Milk
Preheat your oven to 375 degrees and grease your donut pan or pans lightly with coconut oil.
I use one regular size donut pan for 6 donuts and a mini donut pan for the leftover batter with this amount of mix. For a dozen regular size donuts you will need to double the recipe.
Mix all dry ingredients until blended well. Add wet ingredients and stir or mix with a hand mixer until batter consistency. Add more milk of choice if needed.
Add batter to piping bag to pipe into pan (easiest method for perfect circles, or spoon batter into pan evenly. Fill to top for fluffiest donuts.
Bake regular sized donuts for 12 minutes, mini donuts for 7. Check for doneness and remove to allow to cool for 15-20 minutes on a wire rack.
Start by warming a small sauce pan over medium-low heat. Add chocolate chips and coconut oil until they start to melt.
Add vanilla and maple syrup (optional), mix.
When mixture is completely melted together, add dairy-free milk of choice until desired frosting consistency is achieved.
Pour immediately into a wide, ceramic bowl and dip cooled donuts to frost. Allow to set and cool for another 15 minutes and enjoy!
I made mine for a brunch event so I added dye-free, preservative-free sprinkles. Companies such as King Arthur and Natural Candy Store offer healthier alternative decoration options for special occasions.
These also store beautifully. I put mine single layer in a Tupperware container and they last up to a week.
Life is about balance, experiences, joy and tastes that can be enjoyed by many. - Mandi Pimental, N³
Can I say, again, how much brunch is my favorite thing in this world? Well maybe not my favorite thing in the WORLD, but I adore brunch. Sipping hot Crio Bru with a plate of gluten-free, refined-sugar free breakfast food goodness surrounded by people I love is just the best.
I actually made two variations on this waffles last weekend with Mr. Charming and they were both so good I couldn't decide which ones would go up first. But these, with a little coconut whip and berries were just too yummy and too pretty not to debut right away.
Mr. Charming and I received a waffle iron for our wedding, in 2011, and we JUST now broke it out to use it. I know, I know, terrible. But we were blessed with so many awesome kitchen gadgets, it's taken us some time to get through trying them all out. I am so glad we did! And now that it's been broken in, these baby's will be a staple in our home on weekend mornings and friend and family brunches.
The recipe is also super simple even though it looks like a long list of ingredients. Once you get it all in a bowl you just whip it up and pour it in the hot waffle iron and within minutes you will have fluffy Belgian waffles that are crunchy and golden on the outside and just perfect with any topping you choose.
Serve and enjoy with fresh berries, dairy-free whip, maple syrup, jam, applesauce, honey, vegan butter or plain!
The baby has been kicking like crazy lately.
There are no words for what their little exploring hands and jabby feet mean in mine and Mr. Charming's life.
Each little movement means life. It means Gods favor. It means a blessing, a miracle from the ashes when I thought for so long I was broken. We were broken. Persevering through the enemies lies that we are broken, that we are incapable, that we are not meant for something can be a challenge. A really hard, overwhelming, burden of a challenge.
But when we turn our eyes upward, as tear filled as they may be, we can be at peace knowing anything meant to harm us can be turned to good. That there is truth in the fact that maybe we are broken or incapable, but God isn't. He is whole. He is capable. He can create miracles. Rest in Him, be patient in Him and let Him write your story.
I'm so glad I turned my pen and paper over a few years ago and just asked Him to take this. He wipes away tears, He mends heartache, He fills voids and most importantly, He gives peace. Peace in situations that have the potential to drown you.
And then this baby. October 2015, our doctor had given up. Three years, one loss, she decided we needed to move on to specialists. As she deemed us infertile and it was time to go for more invasive tests and speak to clinics that our insurance wouldn't cover.
Then by God's grace and miraculous blessing, we found ourselves pregnant ONE DAY before we had scheduled the appointment with specialists that we were going to have to cancel because of it's cost. Our doctor was elated to say the least, and when people ask me if it was a vitamin, a supplement, my diet....? I have no answer other than God. This was all God.
So when I feel each tiny kick. When I hear each quick heartbeat. Or when I stare endlessly at his or her perfect little ultrasound photos... I am reminded what He is doing and working in our lives. And there are no words. We are just so grateful.
And being grateful means celebrations. And celebrations often bring about delicious eats, as does pregnancy, haha. So I've been experimenting in the kitchen a lot lately. Breakfast and brunch have become my favorite time of day because the baby loves eggs and protein and I have most of my energy from around 9 am until noon. Plus the light is great for shooting photos, so win/win/win.
I had been CRAVING French Toast for DAYS. Something I haven't eaten since Pre-2011, because gluten-free bread leaves much to be desired most of the time. I whip up Oat Pancakes and from time to time & I enjoy Van's waffles, but I really wanted French Toast. Piping hot French Toast with a drizzle of pure maple syrup. #NomNomNom
Then an idea hit me. An idea I want to hug and squeeze and love on because these came out tasting like little pieces of banana heaven. My goodness you guys. These should be a Sunday staple in EVERY home. Just saying.
I decided to whip up my Banana Bread muffin recipe, but instead of muffins, I'd throw it in a loaf pan to make bread. I made this the night before and sliced it up so that it wouldn't be as moist and soft when I coated it in my egg wash.
The next morning I woke up and took the sliced pieces from the refridgerator and coated them GENEROUSLY in my cinnamony-vanilla infused egg wash and voila! Epic french toast that is gluten-free, dairy-free, refined sugar free and delicious.
1 Loaf of my Oat Flour Banana Bread (ideally made the night before, cooled and sliced for morning)
4 Organic Eggs
2 tsp. ground cinnamon
1/4 C. dairy-free milk of choice (I used almond for its flavor, but any will work)
1 tsp. Vanilla Extract
1/2 C, pure maple syrup (Optional)
Vegan Butter or Coconut Oil (For Coating Pan)
Coat a ceramic frying pan with a dairy-free butter or coconut oil. Preheat your pan over medium heat.
In a shallow, medium sized bowl mix eggs, cinnamon, milk and vanilla until blended well.
Take pre-sliced bread slices or sticks (I chose to make thick sticks from my loaf) and dip GENEROUSLY in egg wash mixture on both sides. Place in pan and cook until golden and crispy on each side.
Warm pure maple syrup just before serving and serve the french toast warm with vegan butter, maple syrup or other topping of choice.
*As a treat for the weekend, I did dust ours with corn-free confectioners sugar, because it reminded me of my childhood & I wanted that familiar taste. DO keep in mind if you do so, it is no longer refined-sugar free.
And then enjoy! Because, YUM.
My oat pancake recipe is back!! After a long hiatus from being removed during a Paleo blog cleanse, these gluten-free, refined-sugar free, dairy-free, nut-free beauties return. Because, honestly, I have been making them so much lately and people keep asking for the recipe. In the photo they got an extra addition of chocolate chips for a special morning treat, but normally they are plain with just cinnamon to spice them up.
1 C. Gluten-Free Oat Flour
I Large Organic Egg
1/4 cup Plain Coconut Milk Yogurt (may be omitted, these makes them extra fluffy)
¾ cup Water
1 tsp. Baking Powder
Dash of Salt
Cinnamon To Taste (I use a lot)
In a medium mixing bowl, mix dry ingredients. In a small separate bowl mix wet ingredients.
Pour wet into dry, mix and cook on non-stick, or lightly oiled griddle. Pancakes are ready to turn when edges are golden.
Serving Size: 6-8 pancakes
A Secret: Sometimes I omit the cinnamon and yogurt and use them as hot dog buns. SO good.
Pumpkin Protein Balls and German Chocolate Cupcakes, I knew I wanted to try their unsweetened original in replace of traditional peanut butter for my nut free readers and clients.
My Overnight Oats made for a wonderful breakfast to cleanse after a week of bacon, paleo pancakes and gluten-free cinnamon rolls we enjoyed. In addition to being delicious and sugar-free, they were easy to make before heading to bed. Mason Jar creations are so easy, and the clean up is minimal.
I love weekend breakfasts. In our home it's a time to slowly enter our day, catching up on devotions, time with our fur babies and enjoying time in the kitchen together.
And, as I've said before, I'm in love Everlast Vegan Protein Powder. It's a clean, gluten-free, vegan blend of rice, pea and hemp protein. With 22 grams of protein, NO sugar and non-GMO, it's a star of my regular breakfast rotation. It's also something I give to all my nutrition clients who include rice in their diet. But sometimes smoothies, like anything, can get old morning after morning. Don't get me wrong, I'm a HUGE smoothie fan. I love juicing and getting in multiple fruits and veggies in one cup, but as we are moving into Fall, with slow, cozy weekends on the agenda, sometimes a warm, comforting breakfast is the only way to go.
Pancakes have always been one of my favorite Sunday breakfasts. As I focus on eggs, good quality meats, vegetables, organic fruit and smoothies during the week, on weekends I like to make something yummy and warm for Mr. Charming and I.
There are so many ways to make pancakes grain-free, gluten-free and sugar free. It's not a breakfast that has to be fat and sugar laden. However, I also don't want to forgo receiving my protein, amino acids and vitamins on the weekends, so I bring out my vanilla Everlast protein powder to make my super star Knockout Pancakes.
These gluten-free / dairy-free pancakes are delicious, fluffy and moist, packed with ingredients that will sustain you for your weekend activities. Find the recipe below and let me know what you think when you give them a try!
1/2 C. Gluten Free Oat Flour (I use Bob's Red Mill)
1/3 C. Organic Egg Whites
1/3 C. Dairy-Free Yogurt of choice (I use So Delicious Coconut Milk Vanilla)
1 tsp. organic vanilla extract
1 Scoop Vanilla Everlast Protein Powder
Whisk wet ingredients in a medium sized mixing bowl. Fold in dry ingredients and mix until smooth. Heat your greased griddle or frying pan (I use vegan butter or coconut oil) on medium heat. Slowly pour on batter until circle is desired size and flip with a spatula when edges start to turn a golden brown.
Serve with fresh fruit, organic honey or breakfast sausage.
Snag some Everlast Vanilla Vegan Protein Powder today by clicking here - Use my code NOSHEVERLAST and get a FREE box of Everlast Fuel with purchase as well as FREE shipping and 5% off your entire order.
This is a sponsored post. I received free product from Everlast VP Pro Vegan Protein Mix from Everlast Nutrition. I value authenticity and promote only products I love, use and stand behind. All opinions, as well as photography, are my own.
My delicious Apple Cinnamon Glazed Pumpkin Donuts, which traditionally use Almond Flour and Egg, now have a nut-free, egg-free variation. They are smaller and softer than their nuttier, dense counterpart. A favorite of Mr. Charming's these are not grain-free but are gluten-free, of course, and so delicious. See the recipe below!
1/4 c. potato starch
1/4 c. oat flour
1/4 c. brown rice flour
1/4 c. tapioca starch
3/4 tsp. baking soda
1/8 tsp. cream of tartar
2 tsp. cinnamon
1/4 tsp. ginger
1/4 c. honey
1 TBSP. coconut oil
1/4 c. dairy-free milk
2 TBSP. organic applesauce
1/4 C. canned organic pumpkin
1 C. Corn-Free Confectioners Sugar (I use an organic cane sugar/tapioca starch blend)
2 TBSP. Vegan Butter (I use Earth Balance Dairy-Free/Soy-Free)
1 1/2 TBSP. non-dairy milk
Preheat oven to 400 degrees and grease donut pan LIBERALLY with coconut oil or coconut oil spray. Combine dry ingredients and mix well with handheld mixer. Combine wet ingredients and mix well with handheld mixer. Pour wet mixture into dry mixture and mix once more until well blended. Empty contents from bowl into piping bag or ziploc bag to disperse easily into donut pan. Fill donut pan 3/4 of the way and cook for 15 minutes. Allow to cool for 10 minutes before removing from pan and glazing.
Mix ingredients once donuts have cooled and dip donuts to cover top. Set for 5 - 10 minutes until glaze solidifies. If glaze hardens before you are finished dipping, or if you are baking multiple batches, simply warm the glaze on low for 2-3 minutes to reuse.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.