Chewy Chocolate Chip Cookies

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Well, for all you Minnesotans, its that time of year again.  The Minnesota State Fair.  We will not be making it this year but I can tell you that I have seen far too many photos via social media and snip-its on the news about all of the awesomely wonderful terrible-for-you food that I have to admit I absolutely loved to indulge in the one year I did make it to the fair.  And I have to be honest, if I see one more bucket of Sweet Martha’s cookies I may have a meltdown…like kicking, screaming, I want them NOW meltdown.  So, needless to say, I had to get my fix immediately which led to quite the cookie accomplishment on my end.

I have literally tried over 20 shots at a wheat free, refined sugar free chocolate chip cookie with very little success.  They either come out too dry, too crumbly, too crispy, not sweet enough or just plain not good tasting.  Having said that I am THRILLED to share this recipe with you as I think I FINALLY hit a home run, just yesterday (I think it was karma…the universe is feeling terribly sorry for me for all of that Sweet Martha torture I’ve been put thru).  If you are looking for a soft, chewy, knock-your-socks-off chocolate chip cookie give these a try.  You will be absolutely shocked at the flavor and texture that is able to be achieved without using refined flours or sugars.  Now there is no crisp to these, they are simply chewy and soft which is right up my alley.  Your kids will adore these…if you don’t manage to eat the entire batch before sharing.

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Chewy Chocolate Chip Cookies

adapted from this recipe

Note:  If you’d like to make theses 100% gluten free just use gluten free oats

Ingredients

2 1/2 Cups Almond Meal

1/2 Cup + 1 Tablespoon Rolled Oats

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Butter, softened

1/2 Cup Pure Maple Syrup

1 Tablespoon Pure Vanilla Extract

3/4-1 Cup Dark Chocolate Chips

Directions

Preheat oven to 350 and line a baking sheet with parchment paper.  In a medium bowl stir together almond meal, oats, baking soda and salt.  In a large bowl whisk together butter, syrup and vanilla or beat with a mixer (mixture will not be creamy but rather lumpy, that is expected).  Mix in dry ingredients until just incorporated.  Stir in chocolate chips and place in the freezer for 15 minutes.

Roll dough into tablespoon sized balls and place on the baking sheet.  Press balls down gently with your palm to flatten slightly and bake for 10 minutes.  Remove from oven and let cool completely.  Makes 28 cookies

Basil Pesto

~ nourishedpeach ~ 2 Comments

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The basil in my itty bitty little garden is about the only thing out there thats really impressing me these days.  It’s beautiful, fragrant, so plentiful and it just keeps replenishing itself and I can’t keep up!  Pesto is an awesome way to utilize all of the delicious basil this time of year and this recipe is just top notch….and so ridiculously simple.  It’s perfect for just about anything, one of those things I absolutely love to have on hand in the fridge.  Toss a large spoonful in with fresh tomatoes and cooked pasta, put it on sandwiches of any sort, use as the perfect “sauce” for pizza or just eat it as a dip with crackers, veggies, and proteins like fish or chicken; it makes for such quick, bright, flavorful meals.  A nourishing tool to take any meal from ok to superb.

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Basil Pesto

Note:  I prefer my pesto on the smooth end vs the chunky end…if you like the texture to be a little more chunky puree it very briefly just until the olive oil is incorporated.

Ingredients

2 Cups Lightly Packed Fresh Basil Leaves

3 Garlic Cloves

1 Cup Pine Nuts

1 Cup Fresh Shredded Parmesan

1/4 Cup Fresh Lemon Juice

3/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

3/4 Cup Olive Oil

Directions

Add basil, garlic, pine nuts, parmesan, lemon juice, salt and pepper to a food processor and process for 30 seconds or until garlic and pine nuts are finely ground.  With the motor running, stream in olive oil and process for 1-2 minutes or until oil is completely incorporated and the pesto sauce is at your desired texture.  Makes 2 Cups

Balsamic Roasted Brussel Sprouts

~ nourishedpeach ~ 4 Comments

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My friends, I need to vent and celebrate all at the same time.  I am mystified by my daughter, yet again.  The kid has had, what I would venture to say, a cocaine-like addiction to her pacifiers since birth.  We prefer to call them pacis around these parts.  She only gets them in her bed for naps and bedtime but she has been insistent on taking four to bed with her each time; compulsive I tell you.  She twirls them in her mouth, chews on them, swaps one out for another over and over as if they lost effectiveness. They are first thing she asks for when we take her into her room to read books before bed and the first thing she asks for in the morning when we go to get her out because they have found there way to the floor throughout the night.

I seriously have been thinking about how I am going to go about taking them away from her non-stop…even since she was tiny because it absolutely hurts my heart to think about taking away something she loves so much that is so comforting to her.  So, after her being at grandmas for the weekend while my husband and I attended a wedding in the beautiful mountains of Colorado, I decided (about 13 minutes before bedtime) that it might be a good time to try transitioning away from the crack pacis for her.

I am concerned.  Not for her, but for myself.  I feel as though some sort of karma may come back to get me in this life.  Want to know how it went?  After me seriously talking my husbands ear off about dreading when “this time comes” for the last 20 months?  Well, I clipped the ends off two of the pacis last night before bed and put all the others away.  She kept going back and forth between the two trying to figure out what the heck was wrong.  We talked about them being broken and how maybe it’s time to be a big girl and not use them and I put her in her bed with them.  She had a tough time settling in and cried for about five minutes and I went in there.  She stood up, put the pacis on the ledge of her crib and said “paci” and laid back down.  I rubbed her back for a minute and she went to sleep and did not wake up one time wanting them.  When I went in to get her this morning the first thing she said was “pacis” so I handed them to her.  She tried one and then asked to put them in the bowl we keep them in on her bookshelf.

Before her nap today she asked for them but I simply told her “lets try to be big girls and nap without paci’s today”…so I read her books and put her in her bed with no pacis in sight.  She played around for about 10 minutes and then fell asleep chewing on her blankie.  What?!  Is this child for real?  I understand that we have a ways to go but for the love of tomatoes will somebody please tell me why this kid makes my life so simple?  Every time I think we are going to have a challenge ahead of us she trucks right thru and pulls another rockstar move.  There is no way that human children are this easy to please, people.  I’m guessing this may come to bite me in the butt when she is 3?    But for now I am jumping up and down and praying that this transition stays as simple as it has been.  One lucky, proud mama over here.

Now you’re going to think I’m a total nutcase but these sprouts are how we are going to celebrate this evening:)  She LOVES them…and so does my husband.  They have such a great crisp, chewy, caramelized texture on the outside and are tender on the inside all while satisfying that sweet, salty craving I have far too often.  And not to worry about child neglect, I plan to take her for ice cream, too 🙂

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Balsamic Roasted Brussel Sprouts

adapted from this recipe

Ingredients

1 Pound Brussel Sprouts

2 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

3/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

Directions

Preheat oven to 400, trim the brown ends off the sprouts and slice each one in half.  Lay sprouts on a baking sheet, drizzle with olive oil and balsamic and season with salt and pepper.  Toss well with your hands to coat.  Roast in the oven for 25 minutes or until they are tender on the inside and crispy on the outside, stirring once halfway through.  Serve immediately.  Serves 3-4.

Goat Cheese, Tomato and Spinach Pasta

~ nourishedpeach ~ 4 Comments

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This pasta is out of control.  I kid you not, the three of us ate nearly the entire bowl…and we had grilled chicken breasts on the side.  My husband and I kept looking at each other every time my toddler would say “more noodles”…like is she serious?  there’s no way.. and each little bit more we gave her she nearly inhaled.  Counting that as a win on my end.

It’s cheesy and creamy and sweet and salty without being super heavy.  I’m really not sure what I like most about it:  the fact that it tastes so indulgent but in essence is so healthful or the fact that there are such few ingredients and such little work time.  You’ll have this on the table in 20 minutes no problem…perfect weeknight meal that your entire family will love.  And you might want to make a double batch 😉

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Goat Cheese, Tomato, and Spinach Pasta

Adapted from this recipe

Note:  A fresh log of goat cheese is a must for this recipe, the “crumbles” will simply not cut it as they contain far less moisture.

Ingredients

12 Ounces Brown Rice or Quinoa Pasta

1/4 Cup Olive Oil

2 Cups Cherry Tomatoes, halved

4 Garlic Cloves, finely chopped

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

5 Cups Packed Baby Spinach Leaves

1/3 Cup Freshly Grated Parmesan

4 Ounces Goat Cheese

Fresh Chopped Basil

Crushed Red Pepper Flakes

Directions

Cook pasta according to package directions.  Once pasta is cooked dip a measuring cup into the pot to reserve 1 cup of the cooking liquid/water.  Drain pasta and set aside.

While pasta is near the end of cooking heat olive oil in a large skillet over medium high heat.  Add tomatoes and garlic and sauté for 3-4 minutes or until tomatoes begin to burst and release their juices.  Stir in salt and pepper.

Add pasta back to the pot you cooked it in.  Add spinach, pour in the tomato sauce and stir to combine.  Stir in parmesan, goat cheese and the cooking liquid/water.  Continue to stir until the goat cheese has melted and a gooey sauce has coated the pasta.  Serve topped with fresh basil and crushed red pepper flakes, if desired.

Roasted Chicken Salad

~ nourishedpeach ~ 2 Comments

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This is one of those make-on-sunday-and-eat-througout-the-week dishes.  It’s both savory and sweet and is great on sandwiches, crackers, or tossed on a bed of greens.  The chicken has such a great roasted flavor that you really don’t need a large quantity of mayo or additional seasonings.   It’s a great way to get your protein, veggies and fruit in one delicious no-fuss meal or snack…it never lasts long in our fridge.

Roasted Chicken Salad

Ingredients

2 Boneless Skinless Chicken Breasts

2 Tablespoons Olive Oil

1 Teaspoon Salt

1/2 Teaspoon Course Ground Black Pepper

2 Tablespoons Finely Chopped Red Onion

3/4 Cup Chopped Spinach Leaves

1 Tablespoon Mayonaise

1 Tablespoon Sour Cream

1 Tablespoon Dijon Mustard

2 Tablespoons Sliced Almonds

1/3 Cup Red Grapes, halved

1 Tablespoon Fresh Chopped Parsley, optional

Directions

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil on medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest and cool for ten minutes after taking it out of the oven so the meat can absorb all of the juices.

Chop chicken into bite-sized pieces and add to a medium sized bowl along with the juices.  Add red onion, spinach, mayonnaise, sour cream, mustard and stir well until combined.  Stir in almonds, grapes and optional parsley and serve or chill.

Protein-Packed Oat Pancakes

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First, I apologize if you think it looks sloppy but the above photo is an action shot, you see.  The butter was not strategically placed where you see it.  That, my friends, is a shot of the butter melting down the warm, fluffy pancake and I couldn’t resist sharing it.

Let me preface this post by saying I have never been a huge pancake fan.  Actually I have always straight up disliked them and believe me I have tried and tried.  My husband, on the other hand?  Quite the pancake connoisseur.  He’s got pre-recs people.  They need to be soft and fluffy on the inside with that ring of slight crunch around the edges with just a hint of sweetness.  I try to come up with a different pancake recipe each time I make them; mostly because I just have not come up with one that knocks my husbands socks off..or I can even take more than one bite of, for that matter.  Until these.  They have converted me, people, an achievement that I’m not sure the worlds greatest pancake fairy could accomplish.

These are the real deal.  I knew I’d never be trying to concoct another pancake recipe again when my husband exclaimed “these are it, perfection”.  If you cook them just long enough you’ll get that perfect ring of golden crunch around the outside with that fluffy, smooth, better-than-any-pancake-I’ve-ever-had texture on the inside.  And the flavor is what was so pleasing to me.  I think what I dislike most about typical pancakes is that cakey, white flour, bland taste that comes with them.  These, on the other hand, have a tiny bit of nuttiness from the oat flour and that hint of cinnamon is the perfect compliment.  The very best part?  They are packed with protein and nourishment…and there’s no refined sugar or flour so you can feel extremely good about starting your day with these.  They are great for freezing, too.  I just make an entire batch and freeze each leftover cake on a cookie sheet in a single layer.  Once they are frozen I transfer them to a plastic freezer bag to store.  I pull them out in the mornings and zap them in the microwave for about 2 minutes and they taste as good as new…perfect quick breakfast that my toddler adores.

Protein-Packed Oat Pancakes

Notes:  This recipe can easily be halved.  Be sure to use gluten free oats if you would like to make this recipe gluten free.  Also, if you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place 2 3/4 cups of oats in the food processor and process until they become a flour-like texture.  You can also do this in large quantities and store in an airtight container until next time you need it.

Ingredients

4 Eggs

2 Cups Greek Yogurt

1 Cup Milk (preferably whole or 2%)

1 Tablespoon Honey or Pure Agave Nectar

2 3/4 Cups Oat Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/8 Teaspoon Cinnamon

Butter or Coconut Oil

Directions

In a large bowl whisk together eggs, yogurt, milk and honey until combined.  Stir in oat flour, baking soda, salt and cinnamon.

Heat a dab of butter or oil in a large skillet or griddle.  Add pancake batter, 1/4 cup at a time, and cook until tiny bubbles form on the top of the cake.  Flip and cook for an additional minute.  Makes 15 pancakes.

Rich Man’s Salad

~ nourishedpeach ~ 1 Comment

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Well, if I truly do experience such a thing as a pregnancy craving this is it, without a doubt. I ate this salad non-stop during the summer I was pregnant with my first and this time?  Well,  lets just say I’ve had it three times this week alone.  And it’s Wednesday.  If you need a little help with the math that means I’ve eaten it everyday this week and I have no intention of stopping.   I wonder if there is such a thing as Rich Man’s Salad Anonymous?

This salad was a summer treat growing up and it tastes just as fresh and lip puckering as it did back then.  My sister and I would fight over who got to drink the juice at the bottom of the bowl and I now fight with my toddler over it.  What?  It’s mine!  I will say it is so important to use in season homegrown tomatoes…it just won’t taste the same if you don’t.

As for the name?  Well…I am led to believe it was named this because it does not have any inexpensive fillers such as wheat in tabouli or lettuce in traditional salad.  It’s simply a big ol’ bowl of all the goods.  My own personal theory?  It was named that because it just tastes like a million bucks.  It’s garlicky and tart and sweet and crunchy and fresh and perfect in every way possible.  Okay I’ll stop…but you guys seriously have to try this while those awesome tomatoes are still available.  And if you find yourself as addicted as I?  Call me…we can start our own support group.

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Rich Man’s Salad

Ingredients

1/4 Cup + 1 Tablespoon Fresh Lemon Juice

1/4 Cup Olive Oil

2 Garlic Cloves, grated

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

2 Large Home Grown Tomatoes

1 English Cucumber

1 Green Pepper

1/2 Red or Sweet Onion, sliced vertically

2 Tablespoons Fresh Chopped Mint Leaves

2 Tablespoons Fresh Chopped Parsley

Directions

In a small bowl whisk together the lemon juice, olive oil, garlic, salt and pepper until well combined.  Chop the tomatoes, cucumber and green pepper into large bite-sized pieces and place in a large bowl.  Add the onion, mint and parsley and drizzle the vinaigrette over the top.  Stir well to coat and season with additional salt and pepper if desired.  Serves 4

Soft-Cooked Eggs

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Without a single doubt, my favorite breakfast.  Cooks Illustrated has perfected yet another fundamental recipe and I am oh so thankful.  Perfect soft-cooked eggs. Every. Single. Time.  Firm, perfectly cooked whites accompanied by gooey, creamy, rich yolks. As simple and delicious as it gets and you’ll be amazed at how steaming the eggs allows for easy peeling.  Out-of-control-nummy-in-my-tummy.

Soft-Cooked Eggs

Cooks Illustrated, February 2013

Ingredients

Large Eggs (as many as desired)

Salt and Pepper

Directions

Bring 1/2 inch of water to a boil in a medium saucepan.  Gently add eggs, cover, reduce heat to medium and set your timer for 6 1/2 minutes.  Once time is up run the eggs under cold water for 30 seconds to stop the cooking.  Peel and serve with salt and pepper.

Our Favorite Kale

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I’ve missed you my dears!  We are back from our tour de family and are feeling rested, rejuvenated and sick of junk food!  Back to reality and as bittersweet as it is, it is always so nice to get back into my kitchen.  This dish is our absolute favorite way to enjoy the super food, kale.  If you like veggie gratins you’re sure to love this one; it’s gooey and cheesy and the texture and bite of the kale pairs so well with the sweetness and acidic juice of the tomatoes.  My husband is a tough one to please when it comes to veggies and this is a side he requests frequently.  And not only does it taste awesome, it’s extremely quick and easy to whip up.  Added bonus…the health benefits of kale are out of this world.  It’s not only a low calorie food, it’s extremely rich in fiber, antioxidants, iron, calcium and vitamins K, A, and C.  Which, in short, can help us fight cancers, inflammation, arthritis, vision loss and so much more and can also help support liver, immune, metabolic and bone health.  Sign me UP!

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Our Favorite Kale

Ingredients

2 Bunches Fresh Kale, about 6 large leaves

3 Tablespoons Olive Oil

1 1/2 Cups Cherry Tomatoes, halved

2 Cloves Garlic, grated or pressed

1/4 Cup Water

1/4 Cup Fresh Grated Parmesan Cheese

1/4 Cup Whipping Cream

Salt and Pepper to taste

Crushed Red Pepper Flakes, optional

Directions

Remove kale leaves from the stems and chop the leaves roughly.  Discard the stems.

Heat a large pot or dutch oven over medium high heat.  Add olive oil and tomatoes and sautée for 2 minutes or until tomatoes begin to soften slightly.  Add garlic and sautée for 1 more minute.  Stir kale into the pot and pour water over the top.  Cover and reduce heat to medium.  Cook kale for 8 minutes, stirring occasionally, or until it becomes soft and wilted.  Remove lid, add cream and parmesan and stir to combine.  Simmer over medium heat until kale thickens slightly and cheese and cream are completely incorporated, about 3 minutes.  Season with salt and pepper to taste.  Serve topped with crushed red pepper flakes, if desired.  Serves 4

My Heart Nourishment

~ nourishedpeach ~ 14 Comments

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Friends…a couple of quick notes.  I’ll be taking a few days off for some time away with family.  I will try my best to check in a few times next week, but consider me “out of commission” for this weekend.

I also wanted to give you the heads up:  I technically should be changing the name of this site to Nourished PeachES..but hey, I’ve never been one to conform 😉  Our family of three is turning into a family of four in December and we could not feel more blessed!  We found out today that we’ve got a baby boy on the way and I tell you what, there is absolutely positively nothing more heart tugging and overwhelmingly beautiful than seeing that healthy heart beat, those tiny little feet and that smoochable nose all snuggled up and cozy.  I ask myself daily how I got so lucky…but today especially.  Holy cow am I in love already.

Have an extra wonderful weekend you guys..I’ll catch you next week!  xo