gluten free - dairy free - soy free - corn free - nut free option
The coconut sugar in this traditional Italian recipe gives these delicate cookies their golden brown hue.
I got misty eyed with happy tears this morning. I went to the kitchen. where Grey is always eager to help alongside me while I'm recipe creating, baking and cooking. However, today was a little different and was just another glimpse into him growing up so very quickly before my eyes.
As I gathered ingredients for one of the first Italian recipes that will be rolling out on the blog (I have a book in the same vein up my sleeve for 2020) - Grey crawled down the stairs to the living room. I thought he had abandoned ship for legos or super heroes, when not five minutes later, he returns, his akwardly-big-for-him footstool from the bathroom held in front of his little frame as he carried it towards the kitchen.
"Now I can help you!" he exclaimed excitedly as he put the stool down and pushed it against the kitchen island all on his own.
Guys, WHERE did my baby go? This sweet moment was definitely one for the books this morning.
We got to work on these and he surprised me again when he asked if he could crack the eggs today. Usually one of the jobs I deem "moms territory", I let him, he did GREAT and I only had to fish out a littttttttle shell. He also sat in as my model to capture a cute photo of the lemons we used.
Seriously guys, it was the best morning which ended with sharing these DELECTABLE cookies that I remember enjoying around the holidays as a young girl who grew up in an Italian household.
These cookies are crunchy on the outside, moist and soft on the inside. They have the PERFECT hint of lemon and the glaze is sweet without overpowering the cookie to much.
A great pairing with a warm mug of tea or a strong shot of espresso if you want to enjoy it the way my Grandma did.
Golden Italian Lemon Cookies
(I used three lemons total for this recipe)
One of my FAVORITE treats as a kid were Rice Krispy Treats. Gooey, sweet and ever-so-addicting, we didn't make them often because they'd get gobbled up in record speed. Surely, my parents didn't want me and my sister high on sugar as much as I don't want my kid zipping around all crazed on sweets.
But today was another 105 degree day and I was blanking on any preschool lesson since I'm slowly putting together our Fall curriculum, so into the kitchen we went. Educational, I get content for the blog and we get a treat at the end. Sounded like a wonderful way to spend a Thursday to me.
That, and I found patriotic straws in the drawer and BAM! these became a dessert for Labor Day that is this coming long weekend.
If you are lacking star spangled straws, fear not, these babies are JUST as festive, beautiful and delicious sans prop.
And in true Nosh and Nurture fashion these are not the Rice Krispy Treats of our youth. With Dandie's Marshmallows (not sponsored, just love these little things) the marshmallows are corn-free. The cereal I used is an organic brown rice variety that I picked up at Sprouts because I don't care for the additives and folic acid found in the popular mainstream white rice cereal traditionally used in these.
I also used an organic coconut oil and vegan butter to get them to be ooey gooey and pure perfection.
I can attest that the little ones will love these as much as I did as a kid. Grey even posed his perfect little hand in the photo and I had a proud food blogger mommy moment haha. He literally gets cuter every day.
What was your favorite childhood treat and have you found a way to improve upon it now that you're an adult?
Rice Krispy Treats - New & Improved!
In celebration of #NationalWatermelonDay with WTRMLN WTR, these coconutty and creamy watermelon popsicles are perfect for a hot summer day for adults and kids alike. My little guy devours these and we love to enjoy them at home or by the pool.
1 + 1/4 cup cup fresh watermelon slices
½ cup WTRMLN WTR
½ cup coconut milk
Puree 1 cup of chopped WTRMLN slices with ½ cup WTRMLN WTR and pour into popsicle molds so molds are 2/3 full.
Freeze for 30 minutes and pour chilled coconut milk on top of frozen watermelon blend.
Top with remaining watermelon slices and freeze for an additional 30 minutes. Rinse molds under warm water to release popsicle, add dried or toasted coconut for crunch and enjoy somewhere near a pool or beach.
Rich, ooey and gooey, this Dark Chocolate Bundt is a decadent treat for your holiday feast.
Preheat oven to 350 degrees. Spray bundt cake pan with coconut or avocado oil spray.
Sift together flour, cocoa powder, cream of tartar, baking soda and sea salt. Set aside.
In large bowl, stir together milk, water and acv until well blended. Add coconut sugar, oil, and vanilla.
Slowly whisk in flour mixture to liquid mix until combined. Stir in 1 cup mini chocolate chips. Pour cake batter into pan.
Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool for 10-15 minutes before transferring onto cooling rack.
For the ganache, place chocolate chips and 4 tablespoons of the milk in a microwave-safe bowl. Microwave on low for 40 seconds, stirring halfway through.
Mix in additional milk, powdered sugar and vanilla and pour a top cake once cake has cooled.
An alternative to the classic Peanut Butter Cookie, these gluten-free, dairy-free and peanut-free darlings are seriously delicious and completely addicting.
My son, now fourteen months, is at an age where I'm also SERIOUSLY addicted to him. His personality brings us SO much joy and he LOVES helping mommy in the kitchen.
Which, of course, makes this foodie's heart soar.
You can credit little Grey with the impressive fork criss crosses in most of these cookies and he is becoming a champion stirrer of all batters and doughs. Give this kid a spoon and a bowl, and instead of drumming, he will always prefer to be "cooking".
I know, I can't stand the cuteness either folks. Letterboard below inspired by my sons love of all things Sesame Street and Cookie Monster, or "cook cook" as he's called around here.
Almond Butter Cookies
Our first Christmas with little Grey was pure sweetness.Enjoying going through all of his photos and still making our way through opening our Christmas packages, because, new parents and the activities apparently take a lot longer to accomplish, haha.
And speaking of sweet, this pumpkin pie was the perfect finish to a delectable Paleo Christmas feast.
Sweetened with maple syrup and warm coconut sugar, this gluten-free and vegan Pumpkin Pie tastes just the real thing.
1 1/2 Cans Organic Pumpkin
1/8 C. Maple Syrup
1/8 C. Coconut Sugar
1/2 tsp. Sea Salt
2 1/2 TBSP. Tapioca Starch
1 TBSP. coconut oil
1/3 C. Coconut Cream
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1/2 tsp. Ginger
Preheat oven to 350 degrees.
Mix all ingrendients in a bowl with a hand mixer until smooth.
Pour into premade or homemade gluten-free pie crust. (I use Wholly Wholesomes Gluten-Free crust)
Bake at 350 degrees for 35 minutes. Allow to cool and put in fridge overnight to set.
Serve with coconut whip cream.
Gluten Free - Grain Free - Vegan - Soy Free - Egg Free - Nut Free
9 tablespoons ground espresso beans
5 tablespoons coconut sugar
dairy free - gluten free - soy free - nut free (aside from the coconut) - refined sugar free
Enjoy a cube of this decadent cake with coffee in the morning, tea at night or as a mid-day snack. The sweetness comes from bananas and dates, while the richness comes from light coconut milk.
This treat is especially helpful to those of us in our last trimester of pregnancy, as the dates can help prepare our cervix for a smoother natural birth.
1/2 cup unsweetened cocoa powder
1 cup gluten-free oat flour
1 cup gluten-free all-purpose flour
1/4 teaspoon sea salt
1 teaspoon cream of tartar
1 1/2 teaspoon baking soda
4 very ripe bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup light coconut milk
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut
Submitted by a Guest Contributor
gluten free - vegan - soy free - refined sugar free - kid friendly - grain free - paleo
These brownies work well with most diets if cocoa is tolerated. They are easy to make ahead of time and take on the go.
Guest Contributed Post
gluten free - vegan - egg free - kid friendly
This recipe relies on unsweetened applesauce and almond milk to provide the classic moist texture of traditional carrot cake in a vegan form.
2 1/2 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
3 tablespoons egg replacer
2 cups light brown or coconut sugar
1 cup avocado or grapeseed oil
1 cup almond milk
1 cup unsweetened applesauce
3/4 pound carrots, finely grated (about 3 cups)
1 cup walnuts or pecans, chopped
1 cup seedless raisins
12 tablespoons vegan butter
1 1/2 pound Daiya or soy cream cheese, cold
1 1/2 cup corn-free powdered sugar
1 teaspoon vanilla extract
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.