Eagle Farmer’s Market

Hi guys! Hope you are all having a great Spring week! The weather has been amaaaazing here in Boise this week. We are finally enjoying warmth and sunshine!

I have some super exciting news!! Nourished and Clean is coming to the Eagle Farmer’s Market starting this Saturday! My daughter Madeline and I are embarking on an exciting adventure and want to invite you to join us!  It’s something we have wanted to do for years and after lots of prep time, it’s happening!!!

Nourished and Clean specializes in all natural ingredients and food that will not only nourish your body, but also taste great! After living in this area for a short time, I began to realize the need and lack of gluten free snacks and treats.  I really feel that the community is in desperate need for some gluten free options and will benefit from our homemade delicious snacks.

On our menu we will be offering Scones, Protein Bites, Homemade Granola, Roasted Chickpeas, and “Clean” bars. Our flavors for certain menu items will rotate and we will introduce a new flavor of protein bites each month.  All ingredients are all natural, gluten free, dairy free, and refined sugar free.

Come stock up on some healthy snacks to get you through the week! They taste amazing and you’ll feel great! You won’t have that sluggish feeling like you do after indulging in a sugary treat. Our snacks and treats are sweetened with dates, dried fruit, and all natural raw honey from a local beekeeper in our hometown.

See you at the market!


Gluten free Scones

Almond-Walnut and Vanilla Granola

Almond Cocoa Date Protein Bites

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Alfajores De Maizena


Alfajores are THE traditional cookie of Argentina. Every home in Argentina eats these on a regular basis. You’ll see these cookies at every family gathering and every holiday, but especially at Christmastime.  I make them every Christmas and they are definitely one of my family’s favorite treats. But beware, one is not enough. They are extremely addicting!

The dough is a bit tricky to get to come together and because it is primarily made of cornstarch, the dough is very crumbly and delicate. The dough is similar to to a shortbread cookie in its consistency, but even more crumbly. It does contain regular flour also, so it is not gluten free. A gluten free all purpose flour would work well in place of regular flour and cornstarch is gluten free, so you can use that ingredient.

The cookies are baked for about ten minutes but they should not brown. Your Alfajor needs to stay very pale in color. If your oven is hotter than other ovens, you may want to adjust your temperature because you don’t want to brown the tops of the cookie. The flavor will be fine and they’ll have a crunch, and if that’s what you like, than don’t worry about it. But traditionally they should be very soft and crumbly.

Let’s talk about the filling. The filling is called Dulce le Leche. (Sweetened Milk) Basically, it’s sweetened condensed milk. I buy cans of sweetened condensed milk and simmer them in water for three hours. Yes three hours! I know it may sound crazy, but you’ll end up with a thick sweet caramel sauce that’s great for fillings or to spread on toast, like they do in Argentina.

You can find dulce de leche at most grocery stores in the Latin food aisle or you can purchase some amazing dule de leche at Tader Joe’s.

*I’ll post a sweetened condensed milk post soon to teach you how to make the caramel sauce.

To make a sandwich cookie, place a heaping teaspoon of dulce de leche on a cookie and place another cookie on top to make a sandwich.

Place a cup or so of shredded coconut on a plate and roll your cookie edges all the way around in the coconut.

I know you and your family will love alfajores just as much as mine do.



After you bake the cookies, cool on a cookie rack before filling the cookies.


Make sure your dulce de leche and cookie are cool before filling them or they will ooze out of your cookie.


Alfajores De Maizena


  • 2 ½ cups cornstarch
  • 1 ⅔ cup flour
  • ½ tsp baking soda
  • 2 tsp. Baking powder
  • ¾ cup sugar
  • 2 sticks of butter
  • 3 egg yolks
  • 1 tbl vanilla
  • Zest of one lemon
Sift cornstarch with flour, baking powder, and baking soda into a large bowl.
Beat butter, sugar, and add yolks one at a time. Add vanilla. Mix well.
Combine dry ingredients with wet ones and form a paste without rolling the pin. Add lemon zest.
At this point, it will still be difficult to combine the crumbs into a dough. Slowly add milk, one teaspoon at a time until the dough comes together. Do not overmix or your cookies will be tough.
Flatten dough into disk and refrigerate.
Regrigerate dough 30 minutes to one hour.
Roll out over floured surface and cut using small circle cookie or biscuit cutter.
Bake in lightly greased pan for approx 10-12 minutes. Do not let them brown.
*oven temps vary, you may cook for only 10 minute. Just in case, set your oven for 10 minutes an check it.

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