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sweets

Banana Nice Cream

5/16/2022

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free of everything but bananas, haha

Welp. It happened. We hit our first 100+ degree day here in Arizona and it's only May.

It's fine. I'm fine. We're fine. 

Summer heat usually puts me in a big funk (bring on alllll things fall and winter and I'm a happy girl) but the last two years have left most of us in a big funk and I am determined to inject so much joy into this year I started with healthy ice cream.

Or what is most commonly called "nice cream".
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Made with three simple ingredients, this was a HUGE hit with the kids. They feel like they're getting an indulgent treat every day and we are finding a fun way to connect in the kitchen AND stay cool.

Because the good Lord above knows we will need it for the next few months. 
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Banana Nice Cream

What You'll Need
  • A high-powered Blender or Food Processor (we use the Ninja and LOVE it)
  • 6-8 Bananas, peeled, coined and frozen
  • 1/8 C. dairy-free milk of choice
  • 1 tsp. vanilla

How To Make It
  • A day ahead, peel and cut your bananas. (If you use bagged frozen banana slices you can skip this step!) 
  • Lay them in a single layer on a baking sheet covered in parchment and freeze. This will ensure the best texture for your Nice Cream. 
  • Place frozen banana slices, milk and vanilla in your blender and blend on medium-high until you reach the perfect Nice Cream consistency (as pictured above).
  • Top with fresh banana, chocolate shavings, crushed cashews or fresh berries! 


Do you have a favorite Nice Cream flavor? We also did  a batch of Cinnamon Roll that I will add to the blog soon too!

​ We just got new popsicle molds and are on the hunt for a good ice cream maker and we have SO many ideas for this season!

Share your favorites below! 
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Almond Butter Chocolate Chip Cookies

7/3/2020

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gluten free - dairy free - refined sugar free - soy free

Well, we hit six months pregnant today and the countdown is on to prepare for little baby girl! 

We are so beyond excited, have a short list of name ideas (although we can't decide/agree on any quite yet) and instead of prepping at the speed I feel I should be, I've been mainly baking. 

We are trying to stay entertained and connected through these weird quarantine times of 2020. Which proves difficult most days for a very active 3.5 year old, but we're making due and God has blessed us with some beautiful mornings and evenings outside of the 110 degree days, which allows for some fresh air, sunshine and free play. 

Weekly I get a craving to bake something fun or sweet and these Almond Butter Chocolate Chip Cookies are refined sugar free, dairy free and gluten free and SO good.

And the BEST part, was I didn't realize how dense the dough would be with the two butter mixture and this made FORTY cookies. YES, FORTY. So feel free to make them all and gift them/save them, or cut the recipe down for a smaller batch. 

But I always say, if you accidentally make 40 cookies you just roll with it and keep this recipe real close, haha. 
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Almond Butter Chocolate Chip Cookies

Makes 40 Small-Medium Cookies


Ingredients:
​
  • 2 1/2 C. All-Purpose GF Flour (you may use cassava flour for grain-free cookies!) 
  • 1 tsp. baking soda
  • 3/4 tsp. sea salt (and optional rock sea salt to sprinkle on top)
  • 1 1/2 C. coconut sugar
  • 1 C. vegan butter, softened
  • 1 1/2 C. almond butter, softened
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 C. vegan chocolate chips




Directions: 

​
  • Preheat oven to 350 degrees and line two large cookie sheets with parchment. 
  • In a standing mixer (or medium bowl with handheld mixer), mix flour, baking soda, sea salt and coconut sugar. 
  • Once mixed, remove from mixing bowl and use bowl to  cream coconut sugar, almond butter and butter together. 
  • Add eggs one at a time, mix and add vanilla
  • reintroduce the dry ingredients and mix all together.
  • Pour in chocolate chips and mix a final time.
  • Using a teaspoon, drop dough onto parchment lined cookie sheet (for more rounded cookies, I rolled them with my hands and then patted them down on the pan. It gets messy, but worth it for pretty cookies!) 
  • I baked forty cookies on two large cookie sheets. Bake for 15 minutes or until the edges are golden and cookies are still soft. 
  • Allow to cool a bit before transferring them and cool for an additional ten minutes before enjoying!
  • I saved these for a week in an airtight container and shared them with family! 

​
A great recipe for a party or to take to your neighbors!

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How To Give a Bountiful and Boo-Worthy  Candy Haul That's Healthier and Safer

10/16/2019

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As a mama who strives to make better choices for my family year round, I've been frustrated in years past when it comes to finding a balance of avoiding all that's unsafe for my son's body (food dyes, artificial flavoring, and ingredients I just don't feel great about such as gluten, dairy or possible GMO ingredients) and allowing him to feel like he got to have a fun holiday. 

Now, we are BIG promoters that holidays are NOT about candy. That they aren't about food or treats in general, but as he gets older and participates with family and friends, I do allow him to have fun and have some treats. Thus the inspiration for this post. 

I wanted parents, grandparents, teachers and anyone who will be treating kids to candy this season to a guide to all of my favorites as well as a couple of tips to keep your kids safe. 
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Safer Candy + Treat Options
​


  • ZOLLIPOPS
    Sugar-free, gluten-free and GOOD FOR KIDS TEETH, these amazing candies are the brainchild of kidpreneur Alina Morse. Her line includes lollipops, candy drops and taffy. 


  • BLACK FOREST
    If you, like me, are a Gummy Bear fan, Black Forest offers Gummy Bears (in traditional and exotic flavors) and Gummy Worms that are free of artificial colors, gluten or dairy. They are also organic and come in individual wrapped packages, perfect for trick or treating. 


  • YUM EARTH
    My dad is the biggest black licorice fan I know and the taste for it passed down to our son. Yum Earth offers organic, gluten free black licorice and fun flavored lollipops (like peach and pomegranate!). They are also allergen friendly and dye free! 


  • WHOLESOME
    For the Swedish Fish fan, Wholesome offers Organic DelishFish - they are vegan and free of food dye. 


  • SMART SWEETS
    ​A fun one for kiddos, Smart Sweets created their own version of a Sour Patch Kid and Swedish Fish, each with only 3 grams of sugar!


  • ENJOY LIFE
    Your go-to for chocolate bars - because what kid doesn't love full size and mini size candy bars? Our favorite is the Rice Milk Crunch, but they are also available in rice milk and dark chocolate. 


  • JUSTINS
    Clean Peanut Butter Cups. Enough said. 


  • OCHO
    When I was a kid Almond Joys were my absolute FAVORITE. If my Halloween haul included these babies, I was a happy little girl. Now that we are a dairy free family that is concious of ingredients, I was ecstatic to find Ocho's almond and coconut bars. Made with dairy free dark chocolate, and a much purer taste, I'll be sneaking a few of these for myself. 


  • FREE2B
    For those that can't have peanut, and even if you CAN tolerate peanut I HIGHLY suggest trying these, Free2B makes nut-allergy safe SunCups. Sunbutter Cups in Milk Chocolate and Dark Chocolate. 


  • LITTLE SECRETS
    Food-dye free, allergen friendly M&M and Reeses Peeses style candies? SIGN. ME. UP. Keep an eye on the labels, as some DO have milk, but not all! I found a dairy-free dark chocolate variety that hits the spot! Perfect to put out in ceramic pumpkins and cauldrons at parties, these are the perfect size treat to indulge just a little. 


  • COCOMELS
    Is your favorite childhood candy the Milk Dud? Cocomels makes dairy-free, allergen friendly chocolate covered balls of coconut milk caramel goodness. They also have individually wrapped coconut milk caramels in various flavors. 


  • ALTER ECO
    Truffles are the grown trick or treaters delight. While the kiddos are rummaging through their sweet and safe trick or treat swaps, parents can unwrap an Alter Eco Truffle. 
    ​

Tips To Making Holiday Treat Safety Easy
​


  • SWAP THE BAG
    Our number one post trick or treating tip is the bag swap. Because we only allow candy from the above list, we have a bag with a mix of the above varieties ready to go to swap out. We get rid of all candy gathered while out (never worth the risk to us) and he's safe to sample as he wishes from our provided mix. 

  • TAKE A FEW PIECES/BAGS OUT WITH YOU
    When we are trick or treating, I always stash a few safe lollipops or gummies, so that when Grey's family or friends are sampling their candy haul along the way, I can give him one to have as well. 

  • LET FELLOW PARENTS/PARTY HOSTS KNOW YOUR ALLERGIES
    If your child will be trick or treating with others, or will be going to a party, let the host or parents know your childs allergies so that can make sure to keep them safe and not allow them to be exposed to allergens. 

  • PLACE A TEAL PUMPKIN ON YOUR PORCH
    This is a Non-Food option. By placing a Teal Pumpkin on your porch, you are letting trick or treaters and their families know you support food allergy families and will provide a non-food item for their trick or treaters. 

  • KEEP IT ON HAND
    In our home, we always keep a few of these brands on hand. While we aren't a bigger sugar household daily, there ARE special occasions where chocolate, gummy worms or caramels come in handy. From preschool crafts to baking dishes, hot cocoa mornings or game nights with friends, its always good to have something on hand that we can feel good about eating. 
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Creamy Watermelon Popsicles

8/3/2018

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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. 
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INGREDIENTS: 
1  +  1/4  cup  cup  fresh  watermelon  slices 
½  cup  WTRMLN  WTR   
½  cup  coconut  milk 

PREPARATION: 
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.    
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Chocolate Banana Coconut Cubes

7/9/2016

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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. 
Chocolate Banana Coconut Cubes | Sweetened With Dates | Nosh and Nurture

Ingredients: 

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


Directions:

  • Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper and set aside.
  • In a large bowl, whisk together cocoa, both flours, salt, cream of tartar and baking soda. Whisk thoroughly to eliminate any lumps. Set aside.
  • Add bananas, dates, coconut milk, 2 tablespoons water and vanilla to a blender. Blend until dates are chopped very small and the mixture is thick and smooth, About two minutes.
  • Make a well in the center of the flour mixture. Pour in the banana mixture and fold the wet ingredients into the dry ingredients until just combined, taking care not to overwork the batter. Pour the batter into the prepared pan and smooth the top evenly with a spatula. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.
  • Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment paper off the cake and cut cake into small cubes for serving.
  • Wrap any remaining cake tightly and store at room temperature or in the refrigerator.
Chocolate Banana Coconut Cubes | Sweetened With Dates | Nosh and Nurture
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Raw Walnut Brownies with Coconut Cream

6/18/2016

1 Comment

 
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. 
Raw Walnut Brownies with Coconut Cream

Ingredients: 
​
  • 3 cups raw walnut pieces
  • 2/3 cup unsweetened cocoa powder
  • 1 cup pitted dates, soaked in warm water for 10 minutes to soften
  • 2 teaspoons pure vanilla extract
  • 1 C. coconut cream

Directions: 
  • In a food processor, blend walnuts and cocoa powder until nuts are finely ground.
  • Drain dates and squeeze out any excess water. Add dates and vanilla to the food processor. Process until mixture sticks together and forms a ball. Add water 1 tablespoon at a time, if desired, for moister brownies.
  • Line an 8-inch square baking dish with parchment paper. Press brownie mixture into the prepared dish. Cover and refrigerate for at least 2 hours to set and then cut into 16 squares. Refrigerate brownies in an airtight container for up to 5 days or freeze for up to 2 weeks.
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Glazed Maple Apple Bundt Cake

11/26/2015

14 Comments

 
Vegan Gluten Free Glazed Maple Apple Bundt Cake | Nosh and Nurture
Vegan Gluten Free Glazed Maple Apple Bundt Cake | Nosh and Nurture
This little beauty was my official entry to the Earth Balance Holiday Bake-Off 2015. I had never attempted a bundt cake before the bake-off, but felt ambitious. This spiced, flavorful cake came out moist, fluffy and perfect. It's perfect as dessert or a decadent breakfast with a mug of Crio Bru of coffee.

It's one of my most involved recipes, but well worth every moment.  It's also gluten-free, vegan, nut-free, soy-free and refined sugar free (except for the glaze, while optional, gives it an amazing rich, warm flavor) Serves 16. 
Vegan Gluten Free Glazed Maple Apple Bundt Cake | Nosh and Nurture
Ingredients:
Cake:
2 C. brown rice flour
2/3 C. potato starch
1/3 Cup tapioca starch
1 TBSP. baking powder
1 1/4 baking soda
3 tsp. cinnamon
1/3 C. coconut milk
1 tsp. lemon juice
3 TBSP. ground flax seed* (can be omitted, and use 3 eggs, if egg is eaten/tolerated) 
9 TBSP. water* (omit if eggs are used)
3/4 tsp. xanthan gum 
1/2 C. coconut sugar
1/2 tsp. ginger
1/2 tsp. sea salt
1/2 c. maple syrup  or bee-free apple honey
3 TBSP. apple juice
3/4 C. applesauce
2 C. apples, cored, peeled and diced. 
2 tsp. organic vanilla extract

Glaze:
1/3 C. Coconut Sugar
2/3 C. corn-free Confectioner's Sugar (I use Dandie's)
3 TBSP. Coconut Cream
3 TBSP. Earth Balance Soy-Free Butter
1 tsp. organic vanilla extract


​Directions: 
Preheat oven to 325 degree and grease bundt pan with vegan butter or oil generously. 

Whisk flours, xanthan gum, cinnamon, ginger, baking powder, baking soda and sea salt in a small bowl and set to side. If using flax eggs, prepare flax eggs by combining 1 TBSP. of ground flax seed with 3 TBSP. of water. Set aside for 15 minutes to gel. 

In a large bowl, mix Flax Eggs or regular eggs with coconut sugar and maple syrup until blended. Slowly add and mix on your lowest speed setting, applesauce, vanilla, apple juice, coconut milk, lemon juice and dry mixture. Do not over mix. Add in apples 1 cup at a time. Mix on low until coated. 

Slowly pour or spoon batter into prepared bundt pan. Place in oven for 50-55 minutes, not opening the oven for the first 45 minutes. Check for doneness with a toothpick. 

Remove from oven and allow to set for 10 minutes. Prepare the glaze by mixing all glaze ingredients in a small bowl until no lumps remain. Pour into small sauce pan and cook over medium-low until warmed. 

Remove cake and place on cooling rack over a sheet of parchment paper. Pipe on or spoon on glaze. Top with a dusting of confectioners sugar for presentation. Transport to cake plate once cooled. 

Enjoy within three days. May freeze up to two weeks. 
Vegan Gluten Free Glazed Maple Apple Bundt Cake | Nosh and Nurture
14 Comments

coconut lemon balls

4/12/2014

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My sister-in-law loves all things lemon.  Lemon cookies, lemon cake, lemon tarts.  When I saw this recipe I knew she would be the one I'd make these for.  I havn't yet made them for her, but I am excited to try them out at the next family get together.  Perfect as a Spring or Easter treat, these melt-in-your mouth raw coconut lemon balls are sure to satisfy! 

Dry Ingredients:

1 & 1/2 cups almond flour
1 & 1/2 cups dried shredded unsweetened coconut
1/3 c coconut flour
2 big pinches of Sea Salt
Wet Ingredients:
6 Tbsp Agave or  All Natural Maple Syrup or Raw Organic Honey (omit for sugar-free & vegan)
4 Tbsp Lemon Juice
2 tsp Organic Vanilla 
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)

Directions: 
Mix all of your dry ingredients together - set aside and mix wet ingredients in a small mixing bowl. 
With your mixer on, slowly pour wet mixture into dry mixture.  While your mixer is on, mix  in your melted coconut oil as a thickener. Your batter will thicken fairly quickly as it mixes with the oil and the oil cools down. 

The next step is up to you.  You can choose to heat/bake to set the cookies or to keep them raw you may chill them to have them set.  

Heating:
Warm them in oven at the lowest heat setting, leaving the oven door cracked open.  Warm for an hour.  It should be dry on the outside and moist on the inside, place cookies in the fridge after they've cooled, let them chill and set, eat and enjoy!

Cooling:
If you opt not to heat your treats, chill in the fridge for an hour.  The overall texture will be soft and moist.

Enjoy! 
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corn-free baking powder

4/12/2014

0 Comments

 
1 part baking soda
2 parts cream of tartar
2 parts tapioca starch

OR

1 part baking soda
1 part cream of tartar

Mix and use for baking! 
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about

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. 

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