All posts in NOURISH

NOURISH … busy mornings with protein waffles packed with eggs and nut flours

These waffles have been a lifesaver on rushed school mornings and are packed with protein. One (or even 1/2) of a waffle each, topped with fruit, is usually enough for the hungry crew.  This is one of those recipes (loaded with eggs) when I wish we raised chickens. Recently I joyfully accepted an overabundance of fresh eggs from my sister so I used them to make and freeze batches of these waffles. It’s so worth it to have these in the freezer ready to take out and pop in the toaster. I’ve tried several different flour combos testing the recipe and this one’s a favorite! The original recipe, including eggs, yogurt and flour, came from my mother- in-law and is also delicious, but since we’re limiting grains and dairy I adapted it to include nut flours and coconut milk. ENJOY!



  1. 6 eggs
  2. 1 c. canned coconut milk
  3. 1/2 c. coconut oil (warmed to liquid)
  4. 1 t. extract (lemon, orange, or vanilla)
  5. 1 banana mashed
  6. 3/4 c. almond meal
  7. 1/2 c. coconut flour
  8. 1/2 t. cinnamon or chinese five spice blend
  9. dash of salt
  1. Whisk together wet ingredients and the mashed banana. In a separate bowl, mix dry ingredients - almond and coconut flours, spice, and salt.
  2. Heat waffle iron and wipe with coconut oil to prevent sticking. Nut flours tend to cook up quick so watch the waffles and take them out early if they are browned and ready.
  3. Makes approx. 5, 7" round belgium waffles. Usually on school mornings one or 1/2 of these waffles is enough for the kids.
  4. I normally double or triple the recipe to have extra to freeze.
Five and One

NOURISH … with a winter citrus salad topped with orange vinaigrette and sweet + spicy pecans


After many requests for this yummy salad, here it is. The combination of sweet citrus, crunchy fennel, sweet/tangy dressing, and the sweet/spicy pecans makes it a very refreshing wintertime salad. I’ve made this one for quite a few holiday parties and it’s great to have a dish that can be made ahead of time and assembled just before eating.  I do like to make this when I can find blood orange juice, but orange juice works well too. Adding sliced blood oranges would also be amazing.  You will notice on the recipe below that you can now print out recipes easier. I’m experimenting with this format and hope to modify more of my recipes for easy printing as time allows. 




Winter Citrus Salad
  2. Your choice of salad greens ( spinach, lettuce mix, arugula)
  3. 1/2 fennel bulb thinly sliced
  4. 2 oranges, sliced and peeled
  5. 1 pear, sliced
  6. seeds of one pomegranate
  8. 1/4 c. orange juice ( or blood orange juice if you're able to find it)
  9. 1/2 t. dijon mustard
  10. 1 T. honey
  11. 1/2 t. apple cider vinegar
  12. 1 t. minced garlic
  13. 1/4 c. olive oil
  14. dash of sea salt
  15. dash of pepper
  17. 2 T. butter
  18. 2 T. maple syrup
  19. 1/4 t. salt
  20. 1 t. cinnamon or chinese five spice blend
  21. 1/8 t. (or less) of cayenne or aleppo pepper
  22. 3 c. pecans
  1. I usually prepare the vinaigrette first to let it marinate and also make the spiced nuts ahead so they are cool enough to add to the salad. Whisk all vinaigrette ingredients together except for olive oil. Slowly drizzle the olive oil into the mixture. Set aside. Slice the oranges with peel on and then lay slices flat and cut off the peel.
  2. Arrange greens, sliced fennel, sliced oranges, pomegranate seeds and the sliced pear (slice and add pear to the salad right before serving). Serve with vinaigrette and sweet and spicy pecans.
  3. DIRECTIONS FOR SWEET/SPICY PECANS (make these ahead of time to allow them to cool)
  4. Preheat oven to 350 degrees
  5. Heat the butter and maple syrup in a saucepan. When butter is melted take the mixture off the heat and stir in the salt and spices. Roast the pecans in the oven for 10 min, stir, and roast for another 5. Let the pecans cool before serving.
Five and One

NEST + NOURISH … happy new year + our favorite gluten free pizza crust

Well, hello again!

Life’s been quite a blur since Thanksgiving and it’s so, so good to be back sharing some little bits of life with you. It’s hard to look back at all the moments over the past few months and decide what to share. (Overwhelming really, which is why I decided to just begin with the current and our fave pizza recipes). First off, we are so blessed to have such meaningful moments together as a family and be thankful for all the family and friends that we shared special time with over the holidays!


A couple of weeks ago we finally made it to the Plains Indians exhibit at the Nelson. It was so fantastic and very inspiring for all of us. James asked me to take numerous pictures of the detailed drawings and Emma especially liked the cradleboards and has since made one for her calico critters. I was inspired by all of the handcrafted bags and decided to finally get started on one. The exhibit is over now but I just heard the news that Boys Grow was given a donation of one of the tipis to have on their farm … what a perfect fit! They will truly be inspired by it and they have plans to incorporate Native American teachings as they grow their food and teach their youth entrepreneurial skills.





Board games by the fire with two new ones. Ticket to Ride Europe and Busytown.

Two things keeping our family healthy lately. Myco Shield Host Defense and homemade chicken bone broth. Here’s another great source for bone broth.

Gleaning inspiration and guidance from these New Year’s Resolutions from Pope Francis.

Really loving this simple printout from The Artbar Blog to make a family plan based on the above resolutions.



Now for the yummy stuff!

The toughest part about giving up most of my gluten is most definitely the pizza. It’s one of my all time favorite foods, especially if it has a thin crust. I could eat it daily!

I found a recipe from Zen Belly Catering that was very good but I decided to adapt it so it had less starch. I came up with a couple of different versions and decided to use arrowroot starch instead of tapioca starch. They are both very good but the 2nd one is more of a true Paleo recipe. They are not listed in order of favorite. I like them both, so that’s why they both made the cut. The key to these crusts are the warmed pizza stone and the very hot oven.


Each version makes 2 crusts – roughly 9-10″ rounds / I also used a pizza stone covered in parchment paper.


2 T. yeast

2 T. honey

1/2 c. warm water

1/2 c. white rice

1/2 c. millet flour

1-1/2 c. almond flour

1/2 c. arrowroot starch

1-1/2 t. sea salt

2 T. olive oil

1 egg white

3 t. apple cider vinegar


Hand whisk the yeast, honey, and water together and let sit for 5 minutes to get foamy. In another bowl, mix the flours, starch and salt together. In a small bowl, mix the olive oil, egg white, and cider vinegar. Now hand whisk all the dry and wet ingredients together and let the dough sit for an hour or more ( preferably in a warm spot).

Preheat the oven to 500 degrees. Place the pizza stone in to warm it up. Split the dough into 2 balls. With a little olive oil on your hands take one ball of dough out of the bowl and start to press it onto oiled parchment paper. Add a little more olive oil if the dough gets sticky. When the dough is roughly 9-10″ round place the parchment paper with dough onto the pizza stone and bake for 6 min. Add desired toppings and cook for another 2-3 min. Let it cool down a bit before cutting.


In this one I replaced some of the starch with coconut flour and added more of the liquids since the coconut flour soaks them up really fast.

2 T. yeast

2 T. honey

1 c. warm water

1/2 c. coconut flour

2 c. almond flour

1/2  c. arrowroot starch

1-1/2 t. sea salt

4 T. olive oil

2 egg whites

3 t. apple cider vinegar


Try to keep the toppings to a minimum. Since this is a thin crust it holds up better if it’s not weighed down with ingredients.

Some of our favorite toppings include:

A simple pizza sauce

sausage/caramelized onions/goat cheese


kale/ caramelized onion/ chicken/ goat cheese


p.s. let me know if you try them out and have a favorite. Also, let me know if you have a favorite I should try.