dairy free - gluten free - soy free - sugar free - egg free
This. Pasta. Is. Melt. In. Your. Mouth. Delicious.
And I still can't believe I made a sauce oh so creamy that you'd swear there's no way it's dairy free.
But it is TOTALLY dairy-free guys.
Mr. Charming has been craving alfredo sauce lately. #SadPanda for Mandi. And my eighth month of pregnancy is bringing about AWESOME heartburn so tomato sauce is an enemy of mine at the moment. So what's a girl to do when she wants pasta night? Create something wonderful of course.
Chicken Apple Sausage has also been a spring staple in our meals and with baby cravings greens, so have crisp asparagus spears.
The recipe for the Sweet Onion Cream Sauce is super easy and takes no time at all. Enjoy!
2 TBSP. Olive Oil
1/3 Sweet Onion, diced (to cut the sweetness, use a white onion)
1 c. Cooked and Chopped Asparagus Stalks. (My video on cooking asparagus in under five minutes)
1/4 tsp. Sea Salt
2 TBSP. Tapioca Starch
2 Cloves Minced Garlic
1 1/2 C. Dairy-Free Coconut Culinary Milk (my secret in this is that I use the So Delicious Plain Coconut Coffee Creamer instead, but either works)
1 TBSP. Lemon Juice
Black Pepper To Taste
1 c. Gluten Free Penne
1 Aidells Apple Chicken Sausage
Cook pasta to package directions, drain and set aside.
Heat a medium-large skillet over medium-high and cook diced onion and garlic until translucent.
Add 1/2 c. of coconut creamer or culinary milk to a bowl and whisk together with the tapioca starch.
Add 1 C. of the remaining coconut cream or culinary milk to the pan with the garlic and onions, mixing in the starch/cream mixture to thicken. Season with salt and pepper to taste.
While the sauce is thickening cook your sausage to desired doneness and cut into coins.
Once the desired thickness has been reached, turn the heat to low and add lemon juice and asparagus.
Toss the sauce with the pasta and sausage and serve hot.
So delicious guys. So, so delicious.
Spring has sprung and that means family picnics, holidays beginning again and basking in my second trimester "glow".
I'm glad to have gotten back into the swing of working and taking care of our home again. The first trimester was rough on me. You can read about that here and here. But the nausea and fatigue has subsided and I feel productive again. (YAY!) There are many exciting things in the works for the blog & my nutrition business launch, as well as my role as Managing Editor for BASIC Magazine. We are wrapping our second issue, our Spring issue, and that's taken most of my time lately, I was even proofing in between prepping tonights delicious dinner.
With St. Patrick's Day just a couple of days away, I wanted something traditional that's easy for you all to prepare as well. Trader Joe's has an amazing pre-cooked Corned Beef right now that you just throw in the oven for 35 minutes and voila! you have dinner. We tasted it on a recent shopping trip and knew it had to be the star of our dinner to celebrate the Irish holiday.
I'm also thankful I have my appetite back. For so long I was too nauseous to eat much of anything, then it was weird random cravings, followed by a short lived (thank God) vegetable aversion and finally the baby has tapped into his or her mama's foodie style and now I'm back to craving all of my Paleo favorites. Eggs are still the star that make me feel the best.
We went with the traditional white fingerling potatoes to accompany the corned beef, even though white potatoes aren't my best friend some days. I've abstained from potatoes for the most part so we splurged tonight. They are best served warm with vegan butter, herbs and sea salt or paleo ketchup. If you are off white potato, try the corned beef with one of my following side dishes that would pair wonderfully with this traditional dish:
I also added my Maple Thyme Carrots for some added vegetable content in the dish.
And of course, it wouldn't be the full traditional meal without my Apple Cider Cabbage which you can prepare and cook while your main dish is in the oven. It has amazing cleansing benefits and adds a great nutrient boost.
I would love to know if you enjoyed if you tried any combination above or share what your favorite St. Pattie's Day meal is!
It's officially Fall. This fact means my palette begins to crave all the fall favorites. Soups, stews, turkey, sweet potatoes and all the traditional Thanksgiving-related fixings. However, living in Arizona, it's still reaching triple digits and it doesn't sound like the funnest afternoon to have my oven heating the house to temperatures that will melt us.
That's where my Thanksgiving-inspired salad comes in. This is one of my favorite go-to lunches right now. Super simple, crisp and cool, I still get to please my palette with falls favorite tastes. Juicy turkey breast? Check. Sweet, tart cranberries, check. And to top it off I pair this with a cool, savory side of bacon and sweet potato salad and boom, it's like Thanksgiving and summer made a love child.
A love child of crisp, cool, crunchy goodness that bursts with all the flavors of the holiday season.
Fresh turkey breast, shredded
1-2 C. Organic Romaine Lettuce
Steve's Paleo Goods Cranberries (no added sugar or corn syrup)
Toss & top with a cranberry vinaigrette or Apple Cider Vinegar & enjoy!
After Mr. Charming and I spent the day Dating Our City, we knew we wanted to end it with a lovely evening at home with a delicious meal. And we wanted to try something new.
There seems to be a new phenomenon in the Paleo world in the form of a new book. Being a part of the Paleo community, I'm probably more exposed to things of this nature than most, but I couldn't deny that a certain title kept coming up again and again and again. Paleo Takeout by Russ Crandall.
Russ Crandall, like many of us in the Paleo world, suffered health ailments that brought him to the realization that food can heal. Except he struggled with much more than the average 20-something. At the young age of twenty-five, Crandall suffered a stroke and has since used his struggles and his story to inspire others through food. A concept very near & dear to my heart.
Not only is his story inspiring, but he is hands on with his readers. Answering questions, helping to tweak recipes and touring to meet his fans and readers face to face. In the day and age we live in, it's so refreshing to still see that since of connection & community. And aside from all of the RAVE food reviews after people trying out his recipes, it was something endearing that made me RUSH out to pick up my own copy.
Now, here on Nosh & Nurture, I try to infuse a lot of "comfort" food and easy recipes here, to show you that you CAN cook healthy and fast at home. Russ shows us that delicious take-out doesn't have to be a thing of our past. With a background in food, he put together a curated collection of a delicious mix of foods from around the world that are typical 'fast food' eats - and then made them Paleo.
The first one I tried was a dish I've missed for nearly five years. Honey Sesame Chicken. I altered the recipe slightly to my specifications and needs, (ie: no sesame seeds pictured on mine) but I can tell you hands down that 1. It was 100% satisfying. 2. It was 1000% delicious and 3. I will be serving this at a dinner party in the very near future.
That third statement is huge. When it comes to hosting dinner parties I only ever serve food that is not only Paleo, gluten-free, dairy-free and refined sugar free, but I serve food that will pass off as the "real deal". Food that kids will not only eat but enjoy and foods that make people ask, "where can I get more of this?"
Mr. Charming and I will be trying many more of Mr. Crandall's recipes and I can tell you it's the best $20 I've spent in a long time.
For more information on Paleo Takeout visit his website here, or the facebook group here, where you can connect with all of us foodies who are trying out his book, page by delicious page.
P.S. this is not a sponsored post. Just a post by a fan who wants to hug this man for bringing crispy honey chicken back into my life.
I've been really, really bad at doing recipe testing and food photography lately. Finishing up school for my diploma in Personal Nutrition, working full time, trying to start our family & blogging gets to be a bit much (don't get me wrong, I LOVE what I do, but by the end of the day, I'd rather make something I know it quick and nutritious.
I'll get back to making more elaborate and yummy special stuff, but for tonight. Here's #WhatIAte.
When shopping at Sprouts over the weekend they had a box of Organic Turkey Patties in stock - just two ingredients: Organic Turkey & Rosemary. They were a bit pricey, but with multiple case studies, work and the blog - paying $10.99 for a whole box was worth it to me to make sure I'm eating protein over carbs when I'm in a time crunch.
I bought a pre-diced container of organic onion while I was there too. Makes it so easy to throw a handful into the pan while the meat is cooking (I did 8 minutes on each side for the patty, I like my meat a little more 'done' than most.)
My friend and I hit Whole Foods while we were in the area (the closest one is about 25 miles from me) and I found a bag of Paleo cranberries. Again just two ingredients - cranberries & pure apple juice for the preservative/sweetener. I rarely do dried fruit, but for some reason I was craving a salad with fruit on top so I added some along with fresh organic pear on a bed of butter lettuce and topped it all with Apple Cider Vinegar to give it a tangy kick that will help detox.
It's become one of my new favorite summer lunches. What is on your plate this season?
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
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.
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
1/4 C. diced onions
Sea Salt to taste
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!
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.
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
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.
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
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!
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!
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.