Gluten Free - Dairy Free - Soy Free - Corn Free - Nut Free
Since learning so much about the food we consume and things we put into our bodies I often look back at periods of my life. How I did things, what I consumed, what was thought about and what was simply routine.
I think of my childhood and the grilled chicken and veggie dinners mixed with the trips for fast food and boxed breakfast pastries, and honestly, I shudder a bit. Wondering how it all played into altering genes and my autoimmune issues today. However, my parents were amazing parents to my sister and I and did the best they could with the knowledge they had. And so I have to move forward, do what I can to heal my body now, and do the best I can as a parent with the knowledge I have.
I think back to living on my own in Los Angeles in my early twenties and making healthier, better changes for life in the entertainment industry and all of the physical work I was putting my body through. The gym, running and hip hop dancing. I cleaned up my eating in those years but it still wasn't anything near what it is now, because again, I didn't yet have the knowledge.
And then the period after I was diagnosed with several food intolerances, genetic defects and an autoimmune disorder is where I took a too strict approach and lost too much weight and adopted a mindset that launched an unhealthy and unwarranted fear of food.
Thus bringing us to today - a happy place. Where I am knowledgeable about WHAT goes into my body while having a passion to bring back comfort foods, happy foods if you will, into our life. Deprivation isn't a way to live, but neither is giving into desires for food that can cause us harm, so I can say, in the past few years, I have found my niche. My happy place as a chef, a food blogger and a mama in the kitchen.
Comfort foods that bring connection, warmth and nutrition while being allergen-friendly and more wholesome than a packaged food item.
Which is why today I present homemade strawberry pop tarts for you and your family to enjoy. Yum!
Gluten free, dairy free, soy free, corn free and nut free - these pleasant pastries pack delicious strawberry preserves, sweetened naturally and thickened with potato starch versus corn.
I used gluten-free pie shells and a homemade corn-free powdered sugar glaze to bring back memories of school mornings as a child. Greyson LOVED these and gobbled one up before one of our pre-k home school mornings and I will be making them again as a treat this fall. I am excited to try different flavors as well - such as a warm coconut sugar pop tart in lieu of the famous brown sugar pop tarts - as well as a blueberry and a double chocolate.
Note: I used a pre-made gluten-free pie crust from Wholly Wholesome because this pregnant mama wanted to make it easy. However, if you can't find one or want to whip one up - here is the recipe I use when making homemade.
For a homemade crust:
For the strawberry filling:
If you're making homemade dough:
(if you bought store bought - skip down to assembly)
Assembly and filling:
What was your favorite pop tart flavor as a kid? Have you made them homemade before? Tell me in the comments below! And if you have a favorite you want to see next - comment here or on my Instagram at @noshandnurture and we will do that one next!
More Like This
We are on a muffin kick lately! These Banana Chocolate Chip Muffins (paleo and grain-free) are SO easy, so warm and comforting in the cold winter months, freezable to re-heat on busy mornings and they help keep me on track with getting back into my paleo groove. I always find myself coming back to this diet when I need to lower inflammation, help out my cycle, prep for pregnancy, lower my intake of sugar (preach) or drop a couple of pounds.
The last breakfast recipe I posted were my Pumpkin Chocolate Chip Muffins, so naturally, there is a paleo muffin thing happening in our home.
Other muffin favorites lately have been my Carrot Zucchini Muffins, my Blackberry Almond Muffins and not techincally a muffin but my yeast-free cinnamon rolls keep showing up on the weekends ;)
This was my first time using a recipe with JUST cassava flour (I know, I'm so late to that game) - I've usually mixed it with other flours, but today I made a simple cassava muffin sweetened only with bananas and a dash of vegan chocolate chips.
In our taste test, I thought the family may find them to be not sweet enough but the consensus was that everyone approved and my toddler ate FOUR of them before lunchtime.
So, they'll be hanging out on the meal plan long term.
Enjoy the recipe below and if you make a bunch, freeze some and invite me over for a warm mug of tea because I'm craving some girl time in my busy schedule and am always down for good convo and muffins.
Also! If you're wanting these completely refined-sugar free and fully paleo compliant, nix the chocolate chips and add some fresh or dried berries, nuts or raisins.
Banana Chocolate Chip Muffins
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.
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