roasted sweet potatoes & pears
2 Lbs. Organic Sweet Potatoes
2 Organic Bosc or d'Anjou Pears
1/2 tsp. cinnamon
1/2 tsp. maple sugar (optional, omit for AIP and Whole 30)
Pepper (optional, omit for AIP)
Preheat over to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes in oil, cinnamon, sage, and maple sugar. Transfer to baking sheet and bake for 30 minutes, saving liquid.
Meanwhile, place pears in reserved bowl of liquid mixture and toss until coated. Add pears to baking sheet with potatoes and continue to bake until pears are golden and potatoes are fork tender, about 25 minutes.
*recipe credit: Sprouts Farmers Market
apple cider cabbage
A great dish to serve to celebrate the beginning of Fall. Serve with sweet italian sausage and additional veggies for a filling home-cooked meal. Or, if you're vegan, a plate of root veggies and hummus alongside this dish goes wonderful too!
2 bunches small carrots, peeled, trimmed
2 tbsp Grade B, high quality maple syrup
1 tbsp fresh thyme, chopped
Salt to taste
Heat a small amount of sea salt water in a medium sauce pan. Cook carrots until just tender.
Drain well, place in bowl and toss with maple syrup, thyme and salt. Kids also enjoy the slight sweetness of the carrots.
blta sweet potato sliders
These little sliders are great for a picnic or a sports party. Serve with a grilled chicken salad for a full meal with gluten-free cupcakes.
•2 medium-sized sweet potatoes
•1/3 cup olive or melted coconut oil (olive oil suggested)
•1 Tablespoon lime juice (the juice of 1 lime)
•zest of 2 limes
•small bowl of chopped basil
•small bowl of thyme
•9 strips of bacon (omit for vegan)
•2 organic roma tomatoes, thinly sliced (omit for AIP)
•romaine heart leaves
•paleo mayo (Or Egg Free Vegan Mayo) (optional)
1.Preheat oven to 375 degrees.
2.In a small mixing bowl, combine the oil, herbs, lime juice, and sea salt. Set aside for a few minutes while you slice the potatoes.
3.Slice the sweet potatoes into rounds, about 1/4 inches thick and place them on a baking sheet. Brush the oil mixture onto each slice of potato. Sprinkle some additional sea salt on to each oiled round.
4.Bake the sweet potato rounds 35-40 minutes. (Flip them once halfway through baking. And spoon some more of the oil /herb mixture on top)
5.While baking the sweet potatoes- slice your tomatoes and avocado and cook your bacon until crispy. (Note: to keep the avocado from turning brown drizzle a little lime juice on each piece.)
6.When the sweet potatoes are done cooking -make your sliders. Place pieces of bacon, lettuce, tomato and avocado in between two slices of potato. Smear a little mayo on one of the potatoes. (mayo is optional) Use a toothpick to hold the slider together, serve and enjoy!
ninja pepper & onion meatballs
I love a good meatball. I grew up in an Italian family, my dad was always cooking up ziti, spaghetti and lasagna. When I found out I could no longer eat gluten or dairy my first thought was "how am I going to enjoy Italian food?" But since getting in the kitchen and whipping up recipes, the niche I've found is taking comfort foods and making them healthy and nutritious. So much of what we ate as kids was empty calories and artificial ingredients. These meatballs are purely high quality meat, organic veggies and gluten-free oats. Serve hot with your favorite gluten-free italian dish or by themselves with a side salad like I do for lunch.
1 Lb. Grass-fed beef or lean ground turkey (I always use turkey for these)
1 large organic sweet white onion
1 large organic green bell pepper
1 large organic red bell pepper
1/2 cup gluten free oats (though I tolerate gf oats, omit for paleo, grain-free & whole 30)
1 TBSP fresh garlic
1 TBSP chopped basil
Drizzle of Olive Oil
Preheat your oven to 375 degrees and spray all twelve cups in a muffin pan with olive oil spray. Set aside. In your Ninja or Vitamix blender add in all ingredients, adding the meat first. Blend until vegetables are chopped and the mixture is well mixed. Spoon out meatball mixture and form medium-large size meatballs and place in greased muffin tin by hand (they should almost fit the muffin cup entirely). Bake for 35 minutes or until cooked throughout. Serve hot and enjoy!
What you will need:
1 Head Of Cauliflower
1 - 2 TBSP of the fat of your choosing (coconut oil, butter substitute, raw butter, olive oil)
Sea Salt to taste
Additional Herbs (Turmeric for an Indian flavor, Basil for a hint of Thai, Black Pepper for added spice)
Heat oil/butter over medium/medium high heat in a frying pan until hot. Cut cauliflower into florets, and then cut florets in half. Place in food processor and chop until fine. (You will see it resembles rice) Scoop from processor into hot pan and fry it up with chosen seasonings for approximately 10-15 minutes or until desired consistency is achieved. Do not let it cook too long or it may become to soft. I kept mine a little crunchy, so it was heartier.
Serve hot and enjoy!
I love these scrumptious little buggers. They are tasty and filling and pair so well with breakfast, lunch or dinner items. They do take some time to prepare, but they are worth it. They also freeze fantastically well to be reheated for a snack or a meal later.
5-6 medium zucchini
Tapioca Starch (make sure you have a good amount on hand, I don't measure, I just make up a bowl of it to toss the cakes' in before I cook them.)
Sea Salt to taste
Garlic Powder to taste
On medium heat, warm olive oil in a frying pan until lightly sizzling. Grate the zucchini finely into a bowl, I got fancy and upgraded myself to a food processor since these photos which is WAY EASIER and SAFER on the hands!! Press as much of the liquid out as possible. Prep a large, shallow bowl with Tapioca starch to toss the zucchini in, mix in sea salt and garlic to the starch. Once the moisture has been drained from the zucchini, form patties and toss in the powdered mixture, making sure to coat all sides of the patty. Cook in olive oil, turning once the bottom is crispy and golden brown.
*caution: the oil will spatter, so we use a frying pan shield when we cook them :) Enjoy warm with a sprinkling of sea salt!
A great super-food snack is dehydrated or oven-roasted kale, except when you find it in the supermarkets it can be quite pricey. My lovely friend and fellow healthy-foodie Kaity taught me her recipe for this yummy, crispy, healthy treat that's quick and easy.
6 oz. fresh kale (I used organic bagged kale from Trader Joes)
Olive oil or coconut oil (I used olive)
Any other seasonings of your choice! (I chose garlic powder) (Kaity uses garlic and black pepper)
Preheat oven to 275 degrees
Scatter kale in a single layer on a jelly roll pan
Sprinkle with olive or coconut oil (not too much! it will make the leaves too moist)
Sprinkle with sea salt and herbs and spices of choices
Bake until crisp. (20-30 minutes.)
Kaitys Note: Leaves should be CRISP, all the way. Otherwise they will soften when cooled.
blueberry pumpkin trail mix
This trail mix is amazing. I threw it together when I was cleaning and redecorating on a Sunday afternoon. I wanted something cool and crunchy since it's very warm here and loves the sweet, coolness of the berries in contrast with the sweet and crunchy of the mix. Enjoy!
Organic blueberries (chilled)
Pepitas (or pumpkin seeds)
Dairy-free dark chocolate chips or cacao nibs (omit for Whole 30)
Raw shredded coconut
Toss in a small bowl or bag and enjoy!
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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.