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!

Andrea

Gluten free Scones

Almond-Walnut and Vanilla Granola

Almond Cocoa Date Protein Bites

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Almond Coconut Cookies

img_20161013_112021774Almonds 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!

Almond Coconut Cookies

Ingredients

  • 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!

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Vietnamese Pho

If the first thing that comes to your mind is, “How do you even pronounce that?” I’ll tell you. It’s pronunced FUH. Its a soup that is originally made with chicken but can also be made meatless. I love the original chicken version. It’s warm and comforting and since I’ve had a cold for a week now, it’s the perfect meal for tonight. I first had it years ago at a Vietnamese restaurant in Arizona.  This place was the real deal. It was a family owned business and the wife was Vietnamese and  the master mind behind all the insanely mouth watering dishes.

I really enjoy soups and dishes that have an assortment of veggies that can be added as toppings. I like the variety and the explosion of flavors in my mouth. The main ingredients of Pho are of course chicken, which is cooked in water with fresh ginger and onion, and the veggie toppings, which are so fun and add so much flavor to the soup. I’ve tried different versions of Pho and this is mine. I hope you enjoy it.IMG_20160404_185849556

There is a funny story about this Pho that I must tell you. When the soup was ready and we began to assemble the bowls and began to eat, I realized I hadn’t taken photos of the finished recipes. I really want to get this recipe out to you because many of you have requested it. I apologize about the absence of photos and vow to include more photos next time I cook Pho for my family. For now you will just have to take my word for it. I guarantee your family will love it and ask for seconds.

The first thing you need to do is decide whether to use chicken breasts or a whole chicken or legs and thighs or other chicken pieces. The original Pho calls for cooking your whole chicken in water along with a yellow onion and fresh ginger. Because it’s a weeknight and a school night, I decided to use chicken tenders. They cook quickly and are skinned and ready to go.

Vietnamese Pho

Ingredients

  • 1 Whole chicken (you'll only use half) or chicken thighs and legs, chicken breasts or tenders
  • (I used 2 lbs of chicken tenders)
  • 1 large yellow onion
  • 1 large chunk of fresh ginger
  • 6-8 cups water
  • Toppings:
  • green onions (5 green onions or 1 bunch)
  • bean sprouts (2 cups)
  • Thai basil (1/2 cup)
  • Spinach or bok choy (about two handfuls)
  • cilantro (1/2 bunch)
  • limes cut in wedges
  • salt to taste
  • Rice noodles (fresh or dry)
  • Optional: sriracha or asian red pepper paste
In small frying pan, roast yellow onion whole and with skin on. Also roast fresh ginger with skin on.
You'll need to watch this and frequently move around in pan so as to not burn a particular side. After the ginger and onion are all blackened looking, peel both and toss into the water.
Simmer your chicken with skin on for about one hour. If you've chosen to use skinless, this next part will be even easier for you. If you've chosen to use chicken with skin you will begin to see foam forming. You'll need to skim off the foam until the broth appears clear. It will take you about 5-6 minutes.
The whole chicken will take about an hour to cook.The skinless chicken breasts will cook in about 20 minutes and the tenders in about 12 minutes.
Remove onion and ginger. Discard.
Remove chicken and set aside to cool. When cool enough to handle shred chicken.
In a separate pot cook the rice noodles according to package directions. They only take about 3 minutes to cook.
Now it's time to arrange your bowl.
First add the noodles to your bowl. Then add chicken. Next add broth. Last, you'll want to arrange toppings around your bowl and squeeze lime juice over the top and sriracha if you'd like some heat.

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