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
Tortilla de Papa is a staple in every home in Argentina. I guess you could compare it to something like Mac and Cheese in the United States. Tortillas originate in Spain, where they are usually cooked with onions, but in Argentina they contain just two simple ingredients, potatoes and eggs, and of course salt and pepper. You can even throw in a bit of garlic powder or a crushed garlic clove. When we run out of food at home, most of us still have potatoes and eggs, right? This is one of those dishes that take back to my childhood. We wanted my mom to make this all the time. And I still have much to learn about Argentine cooking. I think I do a pretty good job, but my mom still reigns. Which reminds me to let you all know that I will have a couple of blog posts with her specialties when she comes to visit soon for Christmas.
The secret to a good tortilla is to cook the potatoes evenly at a low temperature. You should check the potatoes every few minutes but don’t stir them, but rather flip them, as to not disturb the beauty of your tortilla because nobody wants a broken tortilla, right? It will taste the same, but it won’t look as pretty. After your potatoes are cooked, pour in the scrambled eggs and cover and cook for a about two to four minutes. When the edges look cooked, place a plate over your frying pan and flip the pan upside down on your plate, and gentle scoot the Tortilla back into the pan to cook the other side. This will take an additional two to four minutes.
In Argentina, tortillas are most often served with a salad for a simple and light lunch or dinner and often as a side dish for beef or chicken. Next time you don’t know what to cook, or you’re out of almost everything, remember Tortillas de Papa. They are healthy and light and so simple!
Tortilla de Papa ( Potato Frittata) Argentine Style
- 4 large potatoes
- 5 eggs
- Salt and pepper to taste
- 1 crushed garlic clove or 1/2 tsp garlic powder
- Basil and Oregano, herbs for garnish
Wash and Peel Potatoes, Slice potatoes into !/4 inch pieces. Heat pan with 2 Tbl oil. Add potatoes to pan, cover with lid, and cook for approximately 15 minutes, checking twice and turning potatoes to cook both sides evenly.
After potatoes are soft, scramble the eggs, add salt, pepper, and garlic to the eggs and pour into pan.
Turn temperature down to low. (This is very important or you'll burn the eggs and the tortillas will stick to the pan and fall apart when you try to flip it.) Evenly distribute egg mixture throughout pan. Cook for about 2-4 minutes. After edges look cooked, place a plate over the top of your frying pan and flip tortilla onto the plate, then slowly push it back into the pan to cook the other side. This will take an additional 2-4 minutes.
After both sides are cooked, Flip upside down onto plate and you're done.
Chile Rellenos are one of my favorite Mexican dishes. But being gluten intolerant and lactose intolerant makes it rather difficult to be able to eat them. I thought I would come up with a way to make them so I can eat them and also have them be lighter and healthier. These aren’t your traditional batter fried cheesy chile rellenos. This filling is a little different. (My family and friends who read this will understand.)
I actually made the chile relleno filling an Italian filling. Growing up in an Italian home, my mom turned everything into an an Italian dish. It used to bother me because I thought it didn’t taste quite authentic, but now I’ve embraced my mom’s inventive side, plus it’s all the rage now. People are mixing flavors and dishes all the time now and it’s called “fusion.”
I first heard of fusion food about 7 years ago living in Southern California. Mu husband told me about this guy who made Korean style tacos. He had a food truck that he parked and sold out of throughout L.A. This was when food trucks were just becoming a thing. I thought, wow sounds interesting. We need to try these tacos. and guess what? Holy moly! The variety and depth of flavor in these tacos was incredible! I became a fan of “fusion.” I began to see it more and more and realize more and more that mom was on to something in the 80s. Combining foods from different cultures can be tricky, but if done carefully can be heavenly. So there you have it, my version of fusion Chile rellenos. I know you’re going to love them!
I created a fusion chile relleno recipe. Mexican on the outside and Italian on the inside. Sauteeing the red bell pepper, garlic, and the onion creates a robust and rich flavor with a little sweetness and complements the spiciness of the pasilla pepper.
Gluten Free Chile Relleno
- 5 pasilla chilies
- 2 eggs, beaten
- 1 red bell pepper, finely diced
- 1 yellow onion, finely diced
- 10 beef meatballs( make your own, store bought, or leftovers)
- salt and pepper
- 2 garlic cloves, minced
- pinch of oregano
Set chilies over flame and completely char outside. Set aside to cool.
Peel chilies and slice open one side and discard seeds,
Heat pan with 1 TBL of olive oil and sautee onion, bell pepper, and garlic cloves. Add oregano.
Chop meatballs and place in pan and combine with veggie mixture.
Stuff peppers with mixture.
Beat eggs and dip chilies in beaten eggs.
Fry stuffed chilies in 2 Tbl olive oil. (they only take a couple of minutes to cook)
As soon as egg is set flip to other side and cook an additional one to two minutes.
Almonds are my absolute favorite nut. I pretty much eat raw almonds daily. I have been trying to eat super clean lately and I was feeling the need for a treat. I’ve been experimenting with gluten free baking for over a year now and I’m finding that some flours work better than others and because they have different textures and consistencies, and no gluten, they seem to need a bit of help with binding. Almond flour and oat flour are my favorite gluten free flours to use for baking. But you know what do I love to use more than almond flour? Almond butter! It’s my favorite go to nut butter for brownies, cookies, and any gluten free snack. And since I don’t like eating refined sugars, I thought I should use a natural sugar that is sticky and sure to bind to anything.
Can you guess what I used? Yes, you got it. I used honey. Honey is all natural and is never refined or altered. Did you know you could keep unopened honey on your shelf indefinitely? Plus the benefits of honey versus granulated sugar are huge. Honey contains flavonoids, which are anti-oxidants that prevent cancer and heart disease. IT also reduces ulcers and other gastrointestinal disorders. Its anti-viral and anti-fungal, and it just tastes so stinkin good!
The third and last ingredient in this simple cookie is coconut. I made coconut milk and didn’t know what to do with the pulp so I decided to dry the pulp in the oven on low heat and use it in this recipe. Coconut is what gives this cookie its moisture.
I have to say that these cookies didn’t last long on my counter. The kids ate some after school and took some to school for lunch the next day and I felt good about letting them have it because I knew they were getting simple and wholesome ingredients. I know you and your family will enjoy these!
- 1 cup almond butter
- 1 cup coconut
- 1/3 cup honey
Preheat oven to 350.
Combine all three ingredients in a large bowl until thick paste forms.
Roll into small golf-sized balls.
Place on greased cookie sheet or ungreased stone.
Bake for 5 minutes and pull out of oven to flatten each cookie. Use the bottom of a glass to flatten each cookie.
Place cookie sheet back in oven and continue baking for 10-12 minutes.
Cool on rack and enjoy!
These Sweet Potato muffins are moist and dense and perfect for breakfast or for a snack. I looked to see what I had on hand and combined whole ingredients and topped it with toasted chopped almonds, rolled oats, and unsweetened coconut. I think the coolest part of all is that all the ingredients go in the blender and you’re done in 5 minutes. I definitely want to make these again!
Sweet Potato Oat Bran Muffins
- 1/2 cup oat bran
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 3 Tbl honey or about 5 medjool dates
- 2 eggs
Place all ingredients in blender
Grease muffin pan
Fill about 2/3 full
top with toasted almonds, oats, and coconut.
Bake about 12 minutes
When I feel like my body really craves clean food, I crave Tabboule. I feel so good after eating this salad. It’s as if my body is thanking me. It may sound funny, but there’s something so fresh and cleansing about parsley, which is the main ingredient in Tabboule. Parsley is actually great for digestion, therefore this salad is packed with nutrients that your body needs. This recipe was originally made by my Lebanese friend and amazing cook Moina, but I have switched out the bulgur wheat for quinoa to make it gluten free.
I am passionate about all things Mediterranean, from the architecture, to the cultures, to the languages, to the food. Oh yes, the food! Where do I begin? I think my passion for it comes from my Italian family and my upbringing. Everything my mom cooked growing up was Italian, even if she was making tacos she found a way to include basil instead of cilantro. I’m not kidding! We would say, but mom, you just made it taste Italian again! And she would respond, “But it’s good right?” Anyway, I am getting away from Tabboule and Lebanese food. I lived in an area in Southern California that is highly influenced by Middle Eastern food. I love the smells and the flavors. I love the freshness of the ingredients and how good I feel when I eat this way. My body thanks me and I feel energetic and happy.
This salad reminds me of summer and with this incredible weather we’ve been having in Idaho, I am ready for fresh ingredients and colorful and vibrant salads bursting with flavors.
Mediterranean Quinoa Tabboule
- 3 bunches of curly parsley(not flat Italian)
- 2 large hot house tomatoes or three large roma tomatoes
- 1/2 bunch of green onions
- 1 cup cooked quinoa (any kind of quinoa works)
- juice from 3 lemons
- 3 Tbl extra virgin olive oil (cold pressed preferably)
- Salt and pepper to taste
The best part about this salad is that it easily comes together.
Chop tomatoes into small cubes. Toss into bowl.
Finely dice parsley by hand with a knife. Do not use food processor. (See notes)
Finely dice green onions. Toss with other ingredients.
Combine cold quinoa.
Add lemon juice and olive oil.
Salt and pepper to taste
Combine all ingredients.
Can easily be refrigerated and stored and consumed the next day. The lemon juice helps preserve the salad and will not brown.
*It's very important to note that the parsley must be finely chopped by hand. If you put it in the food processor it will quickly turn brown.
On a busy weekday mornings, a smoothies hits the spot. Since it’s officially Spring, I am using my blender more and experimenting with new smoothie recipes. Peaches are so naturally sweet that you don’t need honey or any other type of sweetener for this smoothie.
Cucumber Peach Goodness Smoothie
- 1/2 peeled cucumber
- 1 banana
- 1 cup frozen, peeled, and chopped peaches
- 1/2 cup almond milk
Place all ingredients in high speed blender.
Blend on high.
Enjoy your breakfast.