|
This blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned by the Vidalia Onion Committee I always seem to find myself experimenting with so many entrée and side recipes in the springtime. Maybe it’s the gorgeous weather, the backyard picnics or the impending pool days. Usually, winter brings about much baking and sweets and plentiful brunch foods. While spring I turn my focus to fresh entrees and hearty dishes that I can bring to the table for mealtime. I find this pattern makes for a well-rounded arsenal of new recipes to access each year, both for our own family, and for my readers. I have the honor of partnering with the Vidalia Onion Committee to bring you my latest recipe – a perfect side dish to pair with salads or meat dishes for a well-rounded meal. The Vidalia crops limited availability window works well with my need to make savory dishes in the spring and summer, as they are only available April through August. It’s like a match made in food creator heaven.  The unique taste profile and sweetness of Vidalia onions adds dimension to this dish which is simplistic and beautiful. You can double or triple the recipe and easily share it with others. We adore dropping meals on our friend’s doorsteps from time to time. New babies, sick family members, birthday surprises – there are so many instances where this warm dish can bless someone dear to you. When I thought about creating something warm and hearty with my Vidalia onion delivery, I knew I would do a potato bake. This Vidalia Onion and Potato Bake is comforting while remaining nutritious and the addition of fresh herbs from our spring garden add to the homemade factor that makes me feel so proud when I’m dishing it out to my family. I’d love for you to be able to create sweet moments this season as well by following my simple recipe below. You can easily cook it ahead of time too as it reheats beautifully. Vidalia onions are hand planted and harvested in only 20 counties in South Georgia.   Another fun surprise? I’m giving away a shipment of a ten pound box of Vidalia onions with Vidalia on social media right now as well and would love for you to enter to win and see you create this dish or to get creative and see what you create! You can enter at http://www.instagram.com/noshandnurture And for more on delicious Vidalia Onions, visit here! Vidalia Onion and Potato BakeIngredients:
Directions:
For more baked dishes like this one, stay tuned for my new show 'The Clean Plate with Mandi' this Spring which premiers on Amazon Prime Video and Roku Channel!
0 Comments
 We went to Disneyland this past weekend, and I really wanted to prepare ahead of time and get into the kitchen to create some snacks that would FEEL indulgent but wouldn't cause inflammation and sugar crashes like so many theme park snacks do. These Paleo Chocolate Cookie Dough Bites, are JUST sweet enough to pass as a dessert, but not too sweet to where they overwhelm. I made the first batch WITHOUT chocolate chips, as my strict Paleo treats, and for Grey I threw in some Enjoy Life dairy free chocolate chips to stand in for a classic cookie. My first attempt at this recipe, I used coconut sugar and they just weren't sweet enough, very bland with the flour mixture. Once I swapped it for maple syrup, it made them JUST right and easy to roll into balls after chilling. Where will you be adventuring with this easy, healthy snack?   Chocolate Chip Cookie Dough BitesIngredients:
Directions:
 Pumpkin, pumpkin everywhere.From lattes to muffins, body scrubs to pies, it seems everyone is finding ways to celebrate the start of fall weeks before its due to arrive. Which I am JUUUUST fine with. With temps still hitting over 100 degrees, I’m ALL about pretending it’s here. Crank up the AC and give me all the cute boots, scarves and fall themed eats because I. AM. READY.
To read the full post + get the items we chose for our board, click here. So from time to time I have friends who knock out amazing Paleo recipes and I make them come over and share. And then I beg them for the recipe to share with all of you, haha. Mine and Mr. Charming's best friend, Sheldon, is a fellow Christian and blogger as well. His blog www.TwithJ.com inspires me daily. His worldwide travel and deep connection with God through it all is profound and beautiful and I'm hoping he will be a guest poster in this space with his insights, travel tips and yummy healthy recipes while I'm on maternity leave. The other night he came over for our weekly dinner and game night and he brought these little beauties pictured below. He has his own garden and grows delicious organic zucchini. A sucker for fried zucchini I loved his healthier spin on the classic favorite. The recipe is below and pairs as a great side dish to a grilled chicken, a salad or on their own as a snack.  Ingredients: 1 Medium Zucchini 3/4 c. Almond Meal 1 tsp. Pepper 1/2 tsp Pink Sea Salt 1/2 tsp 6 Pepper Blend 2 Large Eggs Directions: Preheat oven to 400 degrees. Crack and whisk eggs in a small bowl. Mix pepper, almond meal, salt and pepper blend in a separate bowl. Thinly slice zucchini and dip in egg wash. Coat thoroughly in almond pepper mixture. Place on cookie sheet and bake on one side for 5 minutes. Flip and cook an additional 5 minutes. Let cool and serve alone or with a Paleo ranch dip. I've always been an avid believer in snacking. Eating throughout the day, instead of consuming three large meals, not only keeps your blood sugar levels more stable, but it allows your energy to last throughout the day and not dip and spike drastically. Now that I'm expecting a little of my own and my metabolism is on overdrive, I've been searching for ways to stay full throughout out the day, while staving off morning sickness and getting the minerals and nourishment I need. Enter, nuts.  Since week 6 of my pregnancy, almonds have been a must-have when I'm out and about. They keep me full, have helped the nausea and are a great source of fiber, protein and healthy fat. Nuts (and seeds too!) have always been a must when creating snacks that are healthy and filling. My most popular snack recipes being my Blueberry Pumpkin Trail Mix, my delectable & warm Maple Cinnamon Almonds and my Double Chocolate Protein Balls. Nuts.com offers MANY healthy, nutty snack ideas as well. With options for kiddos, work, holiday parties and vegan options, there is something for everyone. I love shopping their extensive shop of organic chocolate, nuts, seeds and dried fruit to make crazy trail mixes. I'm not down with what's sold in regular stores and I love creating my own concoctions. Like a mix of sunflower seeds, fresh dried coconut, cranberries and dairy-free dark chocolate. It's a rich, sweet and decadent treat with plenty of nutrients and vitamins for me and baby. Mixing cashews with dried fruit is always a yummy fruity/salty combination as well and gives me good energy when I'm working on tight deadlines. Nuts make for great brain fuel. 
Making your own applesauce is super easy & can save you plenty of money. You can also store it in small containers to make it easy to take on the go and safer than buying the applesauce packets that can contain mold.
Ingredients: 3-4 Lbs of organic fuji or gala apples, peeled & cored. 1/2 c. filtered water Directions: Once apples are peeled and cored, slice them into wedges. Place them in your slow cooker and pour in filtered water. Cook on the low setting for 6 hours. Once the apples are extremely soft, use an immersion hand blender (or transfer to a conventional blender) to puree into applesauce. Store for up to seven days in the refrigerator or freeze for up to five months. Ingredients:
2 Lbs. Organic Sweet Potatoes 2 Organic Bosc or d'Anjou Pears Olive Oil Fresh Sage 1/2 tsp. cinnamon 1/2 tsp. maple sugar (optional, omit for AIP and Whole 30) Sea Salt Pepper (optional, omit for AIP) Instructions: 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 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!
Ingredients:
Instructions:
Ingredients:
2 bunches small carrots, peeled, trimmed 2 tbsp Grade B, high quality maple syrup 1 tbsp fresh thyme, chopped Salt to taste Directions: 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. Serve hot! |
archives
May 2020
categories
All
|
RSS Feed
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
A Proud Partner of
|
All content herein is owned by Mandi Pimental and Nosh & Nurture. Pinning images is allowed, however, reposting blogs, recipes, photos or additional content without a link back to NoshandNurture.com is prohibited.
© 2012-2019 Nosh & Nurture. All Rights Reserved.
Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.
© 2012-2019 Nosh & Nurture. All Rights Reserved.
Website by Weebly. Photography, Graphics and Content by Mandi Pimental, unless otherwise credited.