This pasta dish is incredible. It's hearty, it's comforting, and it's perfect for fall and winter mealtime. The best part? It's gluten and dairy free, made with the highest quality ingredients and PACKED with vegetables. Ingredients: 1 Lb. Grass Fed Beef 2 C. Rice or Quinoa Pasta 1 Jar of organic pasta sauce with no preservatives. 1 head of broccoli, steamed 1/2 C. frozen spinach Directions: Brown meat in pan. In a separate pot, boil water for pasta. Chopped steamed broccoli florets and set aside. When meat is browned, add the jar of sauce as well as the frozen spinach leaves and chopped steamed broccoli. Cook pasta as directed, once drained combine meat sauce and pasta in a large serving bowl, stir and serve hot. You can also make this dish vegan by omitting the beef and packing in more veggies such as onion, bell peppers or fresh tomatoes.
0 Comments
Ingredients:
2 medium organic sweet potatoes 2 Tbsp. Earth Balance butter + 2 Tsp. Earth Balance butter 1 large sweet onion 1 large Hass avocado Handful of organic cherry tomatoes 1 rotisserie chicken 1 clove fresh garlic Handful of fresh organic spinach Directions: Preheat oven to 400 degrees. Poke holes in potato to allow steam out. Place sweet potato on cookie sheet and bake for 75-85 minutes or until soft. When the potatoes have about 20 minutes remaining, shred chicken and saute in large frying pan with 1 Tbsp. EB butter and clove of chopped garlic over medium heat. Chop onion and in a separate small frying pan, cook onion, covered, over low-medium heat with 1 Tsbp of EB butter until brown and caramelized. Once potato is cooked, cut open and insert 1 tsp EB butter into each potato and allow to melt. Top with carmalized onions, spinach leaves, cherry tomatoes and avocado. Serve with shredded chicken and organic unsweetened applesauce. *for vegan, omit the chicken. Ingredients: 1 lb. lean ground turkey or beef (I used turkey) 2-3 large sweet potatoes 1 pack organic frozen peas and carrots 2 TBSP. Earth Balance soy-free, dairy-free butter or other healthy cooking fat for AIP Minced Garlic 1/4 C. diced onions Sea Salt to taste Instructions: Cook meat with minced garlic and sea salt over stove until browned, add peas, carrots and onions half way through until cooked through. Cook sweet potatoes until soft, and blend in bowl with melted butter or healthy fat. Place meat and veggie mix in a baking dish and smooth blended potatoes on top. Place in oven for 10 minutes, Allow to cool, serve with organic paleo ketchup (omit for AIP). Enjoy! This was a last minute inspired idea when I wanted to make Mr. Charming a yummy dinner after coming home late from class one night. It's a yummy, warm dinner perfect for chilly fall nights. Pork Chops: 2 Pork Chops, fresh. Sprinkle of sea salt 4 tsp. Earth Balance butter or other healthy cooking fat 1 clove of minced garlic Rub pork chops with butter, garlic and sea salt and bake on 350 for one hour. Vanilla-Honey Carrots: 1 bunch of fresh, organic peeled baby carrots (10-12 carrots) 1 1/2 TBSP. Honey 1 tsp. organic vanilla Sprinkle of sea salt 1/4 tsp. Apple Cider Vinegar Lay carrots in a pan, and coat with the remainder of the ingredient. Heat on Medium-High until fully cooked. (Soft on the inside, and crispy on the outside.) (I was going other tasks so I placed a lid on to help steam the carrots and lock in the sweet flavors and put it on low for a bit. Overall they cooked to our preferred doneness in about 20 minutes.) Such a yummy and filling comfort food for fall. You CAN eat comfort foods without chemicals, gluten, sugar and a lot of fat. Put on comfy socks, kick up your feet on the porch, watch the leaves change and enjoy this stew with a mug of organic, sugar-free apple cider. Ingredients Chuck Roast - 2 lbs 4 cups of vegetable or chicken broth (you can use beef broth, but all the ones I found contain yeast.) 4 Carrots (washed, peeled and chopped) 2 Stalks of Celery (washed and chopped) Fresh herbs of choice 2 medium sweet potatoes (peeled and cut into cubes) I medium onion, chopped Instructions Brown the chuck roast in a pan with olive oil before placing in crock pot. Once browned, cut into cubes and brown a little longer until each side is slightly seared. Add to crockpot, place cut vegetables and herbs inside and mix. Pour broth on top, place the lid and cook on low heat for 10-12 hours. *you can cook this on high 5-6 hours, however the meat will not be as tender on this setting. I prefer to cook roasts on low so that it doesn't get chewy. This is one of my FAVORITE lunches to take to work! I take a piece of fresh fruit or nuts if I get hungry later because these can tend to be not very filling for long days.
INGREDIENTS 4 slices lean bacon (pork or turkey) cooked and chopped 1 medium tomato, diced 1 tbsp paleo mayonnaise 3 large iceberg or romaine lettuce leaves 1 Avocado INSTRUCTIONS Carefully remove 2 large outer leaves of a head of lettuce. If you rip or tear one, just save it for the 3rd leaf you need to shred. Shred the 3rd leaf and set aside. Dice tomato and set aside in a bowl. Combine diced tomato with mayonnaise. Place lettuce cups on a plate, top with shredded lettuce. Add tomato, avocado, and then bacon and roll it like a wrap and dig in! INSTRUCTIONS Use a slicing mechanism, or mandolin, that will magically make fettuccine just by pushing the zucchini through. Boil a pot of water and add salt – add your “noodles” and cook for a minute – be sure not to overcook. Remove and set into a pot of cold to stop the cooking process. Then, heat a tablespoon of olive oil in a large saute pan – throw in about 3 cloves of minced garlic, add in your freshly made "pasta", saute around until evenly coated – sprinkle with red pepper flakes (omit for AIP), and fresh basil leaves to taste. Plate. Light healthy and delicious! We had some readers write in on the Nosh & Nurture Facebook Page and request what they are looking to add to their menus and we got a request for "meaty salads"
This thai steak salad is refreshing and filling for a full summer meal. You may also add bean sprouts and a gluten-free hot sauce. I tend to stay away from sprouts due to contamination and my system doesn't care for spicy too often. Ingredients Olive Cooking spray 1 (1½-pound) flank steak, trimmed ½ teaspoon freshly ground black pepper (omit if it is not well tolerated) ¼ teaspoon sea salt ¼ cup fresh lime juice 1 tablespoon low-glycemin sugar, such as coconut sugar 2 tablespoons gluten free lower-sodium soy sauce (Tamari) or coconut aminos 2 teaspoons minced fresh garlic 1½ cups thinly sliced red cabbage ¾ cup julienne-cut carrots ⅓ cup fresh mint leaves ⅓ cup fresh cilantro leaves ⅓ cup fresh basil leaves Instructions: 1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices. 2. Combine lime juice, sugar substitute, soy sauce and garlic in a small bowl; stir with a whisk. 3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine. Another meaty summer salad requested by our readers! And this one is just beautiful! Enjoy!
Ingredients: 4 5-oz boneless, skinless chicken breasts 3 tbsp plus ¼ cup fresh lemon juice, divided ½ tsp sea salt, divided ¼ tsp ground cayenne pepper Olive oil cooking spray ¼ cup nonfat plain yogurt (almond milk or coconut milk) 2 tsp extra-virgin olive oil 8 oz fresh baby spinach ½ red onion, cut into paper-thin wedges ½ cup pomegranate arils 1 avocado, pitted, peeled and diced Instructions: 1.In a large, shallow bowl, add chicken and 3 tbsp lemon juice. Turn to coat. Sprinkle 1/4 tsp salt, and cayenne on all sides of chicken, dividing evenly. Set aside. 2.Place a ridged grill pan on medium-high heat and mist with cooking spray. Add chicken and grill, turning once, until cooked through, about 5 minutes per side. If necessary, work in batches to avoid overcrowding pan. Transfer to a cutting board and set aside until cool enough to handle, about 5 minutes. Cut each chicken breast crosswise into thin slices. 3.Meanwhile, prepare dressing: In a small bowl, whisk remaining 1/4 cup lemon juice, yogurt, oil and 1/4 tsp salt. Set aside. 4.In a large bowl, toss spinach, onion and pomegranate and divide among serving plates. Top with chicken and avocado and drizzle with dressing, dividing evenly. Serve immediately. First, I have to talk about the salad the accompanied this dinner. I found a crisp organic arugula at Trader Joe's and tossed it with my apple-cider vinegar organic Paleo mayonnaise. I use it very sparingly but since "creamy" is a texture that is few and far between after saying goodbye to dairy over a year ago, this was a nice tangy, creamy treat.
Ingredients: 4 turkey breast cutlets 3 organic carrots, cut into rounds Earth Balance butter (soy-free, dairy free) or other healthy cooking fat Thyme Sea Salt 16 oz. Arugula 2 Tbs. Paleo Mayonnaise Instructions: In a deep ceramic baking dish lay turkey cutlets along the bottom. Place 1 tsp of EB butter or cooking fat on each breast and place sliced carrots on and around the turkey. Season turkey and carrots with sea salt and thyme. Bake at 350 degrees for 40 minutes or until turkey is fully cooked. Serve with a fresh bed of arugula tossed in your favorite dressing or paleo mayo. |
archives
February 2023
categories
All
|
contact |
aboutNosh & 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. |
additional links
|