Im sitting here trying to figure out how I am going to put into words what mornings are like around here. Continue reading
Snacks
Halloween Treats
Happy Halloween week, dear friends! Hope its off to a great start. We are celebrating all week long in our kitchen… Continue reading
Apple Oat Muffins
Well, another year of apple picking is is the books and it was everything we knew it would be. Weather was fantastic. Hot, even. Apples….so so good. And the company was pretty much top notch. Heres a handful of the reasons it was worth every second… Continue reading
PB and J Crispy Bars
Once upon a time there was a mommy. And this mommy promised her little girl allllllllll day long that after her nap she would wake up to a wonderful treat of peanut butter crunchy bars with chocolate drizzled on top. So when the little girl when down for her nap the mommy headed right for the kitchen…she was so excited to eat the peanut butter chocolate treats herself prepare such an awesome treat for her little girl. She measured and scooped and poured and stirred. The crunchy peanut butter bars smelled amazing. And now came the really fun part….the chocolate drizzled on top! Mommy went to the cupboard to get the chocolate pieces. But she could not find them. She looked high. She looked low. And everywhere in between. She began to sweat. How will I make the peanut butter crunchy bars with chocolate drizzled on top without the chocolate? I know I bought chocolate! And then she became angry. Smoke nearly started coming out of her ears. The mommy had not-so-nice thoughts running through her head of what she wanted to do to the daddy. She realized the daddy probably ate all of the chocolate pieces because daddy has a problem. A problem with consuming everything in sight that resembles chocolate in a matter of milliseconds. He’s like a really friendly chocolate monster. Mommy decided she was going to get a padlock for her chocolate cupboard. Not for the little girl or her baby brother but for her daddy. Continue reading
The Nourished Smoothie
My darling friend and neighbor, Heather, stopped to say hi as I was out shoveling the other day. She is about as supportive with this blog as they come…always sending me cute messages about how she made and loved a recipe and giving me pats on the back that are priceless, in my opinion. As she pulled away I mentioned to her that I am always open to suggestions and ideas for things she would like to see more of on the blog (that goes for all of you as well…I LOVE direction-even if my husband may disagree). Oddly enough she sent me a message later suggesting the idea of a smoothie recipe. This is so incredibly coincidental because Georgia and I have been playing with smoothie recipes for the last week…trying to mix up something we both really love. Great minds think alike, Heather 😉
Let me start off by telling you I have been boycotting smoothies for years. I had straight up no time for them. I mean, come on…I’d so much rather eat my food than drink it. And then my second child came along. And my 2 year old became a 2 year old. And I’ve become desperate. Desperate for quick, simple, easy, on the go options for breakfast. My poor daughter is on the verge of turning in to a hard boiled egg, I swear. You see, often times we are rushing out the door about 5 minutes late before we’ve even left the house. I’m nursing one kid in an attempt to fill him up before we leave (because as you can see from my previous post he’s extremely malnourished) and the other is taking her socks and boots off before we can get out the door. So I finish feeding Jude, put him in his carseat, go put Georgias socks and boots back on along with her coat and hat, get my own winter gear on, get Jude out of his carseat and changed because of course he pooped the minute I got him in, put him back in his carseat, put Georgias hat and boots back on again (this time I can usually catch her before she gets everything off), get the car started, get back inside to find that Georgia has taken her boots off again, put her boots back on, get the car packed up, put the kids in the car and this is when I realize I need to get Georgia something to eat. She’s not a big breakfast eater but we try to have at least a little protein to get our day started. I’d like to let you know on a side note that the other day as we pulled out of the driveway I felt I had an eyelash in my eye so I pulled the mirror down to find Georgias “princess crown” on top of my head. In addition to the above process, I also now attempt to check myself in the mirror before getting in the car myself. If you could see me today you’d find that I rarely stick to that.
So, after telling you about our total debacle of an attempt to get out the door I need to tell you that these smoothies have saved me. I typically make them up either the night before or in the morning before the kids get up, store them in the fridge and they are all ready to go as we rush out the door. They are so incredibly simple and yummy…they’ve converted me to a smoothie lover. Through our week of testing out recipes I learned that I absolutely positively can not stand seeds in my smoothies so most berries were out. This recipe was the winner for both of us. The peaches and banana are an awesomely sweet combination, the spinach simply adds color and nutrients without effecting the taste and the coconut milk and yogurt provide healthy fats, protein and give it an amazingly smooth taste and texture.
On another side note…here is the view from our living room window today. We are supposed to get 10 more inches. Im considering putting tequila in my smoothie tomorrow.
The Nourished Smoothie
Ingredients
1 Cup Frozen Peaches
1 Cup Spinach Leaves
1 Banana
3/4 Cup Greek Yogurt
1 Cup Unsweetened Coconut Milk
1 Tablespoon Honey, optional
Directions
Combine all ingredients in a blender; blend until smooth. Serves 2
Parmesan Crisps
This post is silly. Its hardly a recipe….but I think I owe it to you to share such an outstanding trick if you aren’t aware already. Parmesan crisps. Have you had them? Most of the foodie joints out there have had them on their menu at one time or another. They look so darn fancy..and they taste divine. Best part about them? They are easy enough for your children to make. Or dog. Or cat. No joke.
They’re perfect for healthy snacking and put any store bought chip or cracker to shame. But our favorite way to eat them? Just lightly broken up on top of a salad. The absolute perfect crunch and sharpness. You are very welcome, my dear friends.
Parmesan Crisps
Ingredients
1 Cup Freshly Grated Parmesan Cheese
Directions
Line a baking sheet with parchment paper or greased foil and preheat oven to 350. Drop cookie scoop sized mounds (about 2 tablespoons) onto the baking sheet about 2 inches apart and pat the mound out slightly with your fingers. Bake in the oven for 6-8 minutes or until crisps are browned and just beginning to harden. Cool completely and store in an airtight container.
Oatmeal, Peanut Butter, Chocolate Chunk Cookies
Oh guys. Today has been quite the adventure. Nothing like a two year old to keep things fresh and new.
First off, let me tell you that my intention of making these cookies this afternoon was to have them to take to the nurses when “go-time” finally arrives….which is looking like it could be any day now, by the way. I mean, I had the BEST experience ever with the birth of my daughter with regard to the staff at the hospital…they were all just amazing and I love to be able to take treats to them just to let them know that they are appreciated.
Second, let me tell you that I may need you to remind me of how wonderful and easy and low-maitenance Georgia is. I know Ive shared so many moments with you where I am just amazed at how this kid could be so simple to raise thus far..is there any way you could share those stories with me right this very minute? I seem to have forgotten at the moment.
I put her down for her nap this afternoon and got started on these cookies. She was playing in her bed for quite some time, reading books, which is normal for her before she falls asleep. But each time I looked at the monitor I noticed she was standing on her bed, not sitting like she usually does. Ah-ha! Totally figured it out. She pooped…I’d just go change her quick and shed be all set to get a nice snooze in..and I could get the cookies made, photos taken and then sit down to write. I put my cookie madness aside and ran upstairs, grabbed a diaper and wipes and headed into her room. And this is where the ease of this child tends to get a little blurry for me. You guys. I walked in to her standing there looking at me with those big eyes…and two HUGE, ENORMOUS, RIDICULOUSLY LARGE handfuls of poop. She apparently dug in her diaper and thought it would be fun to not only get it all over her bedding but continue to look at books, play with her stuffed animals..the whole bit. Her bed and everything in it was covered. Ugh. So I took her and just threw her in the shower, got her cleaned up the best I could and left her in the shower while I conquered her room. God bless Clorox, Lysol and Oxyclean, people.
So after I got her room cleaned up, the first load of laundry in, and Georgia out of the shower and dressed I headed back down to finish these cookies. Don’t worry, I washed my hands at least 457 times after I showered too 🙂
She is now sitting by me on the couch, with a warm cookie in her belly and a cup of milk and acting like nothing ever happened. What a life. And somehow, after writing this and venting to you..all I can think about is how much I love that little shit (no pun intended)
These cookies are perfect in every way…my personal favorite. I adapted this recipe a bit from a monster cookie recipe a friend gave to my sister some years ago. They are so chewy, so crunchy on the outside and soft on the inside, so sweet, so nutty and they have just that tiny hint of salt that takes them over the edge of delicious. I’m pretty sure the hospital staff wont be disappointed. And I must admit they were worth the minor roadblock we encountered this afternoon 🙂
Oatmeal, Peanut Butter, Chocolate Chunk Cookies
Notes: If you do not have or prefer to use coconut sugar you can use half brown sugar and half white granulated sugar instead. I prefer the taste of coconut sugar along with the fact that it is a more nutritious option. Also, if you’d like to make this recipe 100% gluten free just substitute gluten free oats.
Ingredients
1 Stick Unsalted Butter, softened
1 3/4 Cup Coconut Sugar
3 Eggs
1 1/2 Cup Creamy Peanut Butter (preferably no sugar added)
2 Teaspoons Pure Vanilla Extract
2 Teaspoons Baking Soda
3/4 Teaspoon Salt
4 1/2 Cups Quick Cook Oats
1 Cup Semi Sweet Chocolate Chunks
Directions
Preheat oven to 350. In a large bowl or the bowl of a stand mixer beat butter and sugar until combined. Add eggs and beat until smooth. Add peanut butter, vanilla, baking soda and salt and beat until completely combined, scraping the sides of the bowl if needed. Add oats and mix until just combined. Stir in chocolate chunks. Using an ice cream scoop (about 2 tablespoons full) drop dough 2 inches apart on a parchment lined cookie sheet and flatted slightly with the palm of your hand. Bake 10-12 minutes. Makes 40 cookies.
Goat Cheese, Fig and Prosciutto Crostini
My dear friends, I hope you enjoyed every ounce of your holiday weekend. I hope it was filled with lots of yummy food..I know mine was. And I hope you know that I really and truly am thankful for you and all of the support you have shown me. I love having you all as partners in crime.
Now that turkey day has come to an end the next sha-bang and round of holidays is upon us…which means lots of parties, lots of celebrating and lots and LOTS of food. This is the time of year I feel most thankful for yoga pants and elastic waists….but I’ve said it before and I’ll say it again: all good things in moderation. This is also the time of year where I tend to run out of appetizer and small bite ideas to take to parties to share. It can be so difficult to find something you can make ahead of time and easily transport that tastes delicious and is simple to make. This crostini is all of that and then some. It tastes amazing…sweet, salty, creamy, garlicky, crunchy and I assure you it will impress even the biggest foodies of the bunch. You’ll be asked for the recipe time and time again and the best part is….it’s hardly even a recipe at all; its so simple!
Goat Cheese, Fig and Prosciutto Crostini
1 Baguette, sliced into 1/2 inch thick pieces
1/4 Cup Olive Oil
1 Clove Garlic
4 Ounces Goat Cheese
4 Ounces Cream Cheese
1/2 Cup Fig Chutney or Jam
5 Slices Prosciutto, sliced or torn into 3 pieces each
Directions
Preheat oven to 425. Brush both sides of the sliced bread with olive oil and lay on a baking sheet in a single layer. Rub the garlic clove over the top of each slice. Place in the oven and cook until just lightly toasted, about 4-5 minutes. Remove and let cool completely. Can be made 1 day ahead and stored in an air tight container or plastic bag.
Using an electric mixer beat together cream cheese and goat cheese until it is light, fluffy and whipped, about 3 minutes. Spread goat cheese mixture on top of baguette slices, top with a small spoonful of fig chutney/jam and a piece of prosciutto. Makes about 15.
Gluten Free Party Mix
This is just one of those crunchy, salty, savory treats that I crave; and listen, we all have to treat ourselves now and again, right? As easy as it can be to purchase a bag at the store there are a few reason I try to avoid doing so: 1) there is so much gluten and so many preservatives in the store bought variation it is INSANE 2) nothing tastes quite as good as a homemade version of this party snack…especially warm out of the oven 3) when I make it at home I have complete control over what goes into it 4) it’s a really fun way to get the kids in the kitchen…measuring, pouring, stirring; all just perfect for those sweet little hands This is about the most simple recipe there is out there. I love to make a batch and store it in the freezer in plastic freezer bags (thanks, Mom 😉 )…it’s so simple to pull out and serve when unexpected company stops over. And let me just tell you….pair this with a Saturday football game and a cozy couch with blankies; holy cow now thats my idea of a party! 
Gluten Free Party Mix
Ingredients
1 Box (9 cups) Corn Chex Cereal
5 Cups Rice Chex Cereal
4 Cups Unsalted Peanuts
3 Cups Gluten Free Pretzels (available in the health/GF aisle of every market I’ve been to)
8 Tablespoons Unsalted Butter
5 Tablespoons Low-Sodium Tamari (available in Asian section)
3 Teaspoons Seasoning Salt
1 3/4 Teaspoons Garlic Powder
1 1/2 Teaspoons Onion Powder
Directions
Preheat oven to 250 and place both cereals, peanuts and pretzels in a large roasting pan. Melt butter on the stove or in the microwave and then stir in Tamari, seasoning salt, garlic powder and onion powder. Drizzle the mixture over the dry ingredients and gently stir until the dry ingredients are well coated. Bake, uncovered, for one hour, stirring every fifteen minutes. Store in airtight container.
Perfect Applesauce
We finally made our much anticipated trip to the apple orchard this past weekend and, needless to say, it was all we thought it would be. The weather was absolutely perfect. The company? Well, aside from the fact that they probably ate more apples than they actually picked I couldn’t ask for better. And the apples? Ooooohhhhh the apples. If there was such a thing as an apple coma all three of us would be knocked out by now. We just cant get enough.
Nothing screams fall to me like applesauce. I have been making this delicious recipe for applesauce for quite some time but once I began making baby food for Georgia I was in search of a much more healthful but just as delicious way to prepare it. I stumbled across this recipe and with a few changes it has become our households new favorite. Aside from being extremely healthful the taste reflects out of this world apple goodness…you simply can not find this flavor at a grocery store. It’s sweet and tart, has the perfect hint of cinnamon and will make your entire house smell divine. Quite honestly I’m convinced that this is what truly made Georgia fall in love with me. Make this one time and I assure you that you will look as forward to apple season as much as we do each year.
Notes: The sauce can be as sweet or as tart as you’d like, depending on the type of apples you use. I prefer to use a sweet, slightly tart apple such as Honeycrisp (I have a slight obsession) or Pink Lady paired with something fresh and sweet like Fuji or McIntosh…they make great duos in my eyes.
I would always freeze this sauce in ice cube trays for Georgia. I’d pour the applesauce into the trays and freeze until solid. Then pop them out, place in a freezer storage bag and return to the freezer. Pull one or two out for the perfect tiny mouth portion or a handful for a mama-sized portion 😉 Thaw in the refrigerator.
Perfect Applesauce
Ingredients
3.5-4 Pounds Apples, peeled, cored and quartered
Juice From One Orange, about 1/8-1/4 cup
3 Strips Lemon Peel
1 1/2 Teaspoons Ground Cinnamon
1 Cup Water
Directions
Place all ingredients in a large pot and bring to a boil. Once boiling give it a good stir, cover, reduce heat and simmer for 35-40 minutes or until apples are completely softened. Stir the apples one time in the middle of cooking. Remove from heat and allow sauce to cool for 20-30 minutes, remove lemon peel and puree in a food processor until smooth. Can be stored in an air tight container in the refrigerator for up to two weeks or in the freezer for up to six months. Makes 1 1/2 quarts.
nourishedpeach.com 