easy recipe

The Garlic eSCAPE

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It’s summer time and I am up to my ears in garlic scapes.

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I literally can not eSCAPE them.

Yes, that is me drowning in a swamp of scapes.
This really happened.

(the photo happened, I didn’t actually drown)

I recently had an opportunity to provide some Nourishing Noms for a beach photo shoot with other local vendors, but the recent torrential rain forced us to reschedule, leaving me with more food than I knew what to do with!

I had teamed up with Casco Bay Organics to provide me with some local, organic produce for the shoot and they were SO GENEROUS with their veggies. Not only did I get my weekly produce box delivered, but they supplied me with all sorts of produce and herbs to showcase at the shoot. I was able to cook and save most of the food I received, but I still had this shopping bag overflowing with garlic scapes that I had to use up. So what did I decide to do?

MAKE PESTO, obviously.

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Actually, that might not be so obvious. It turns out, the same day I received my weight in scapes, my aunt had brought me some scapes from her garden with the complaint that she had no idea what to do with them!

Well, dear friends. Here is a basic Vegan Garlic Scape Pesto you can use to feel oh-so-fancy this summer. So grab some scapes, check out Casco Bay Organics if you’re in the Portland area and enjoy some seriously Nourishing Noms!

Garlic Scape Pesto

(Vegan, Dairy-Free, Grain Free)

Ingredients:
1 bunch garlic scapes, chopped (8-10 stalks)
1/2 cup fresh basil leaves
1/4 cup fresh parsley
3 tbsp almonds (I’ve had great results with hemp seeds as well!)
1/2-3/4 cup olive oil
3 tbsp  nutritional yeast
Sea salt
Pepper
Directions:
1. Trim the knobs off the ends of the garlic scapes and rough chop the stalks.
2. Toss scapes, basil, parsley and almonds into a food processor and whirl on high, scraping down the sides periodically.
3. Begin to slowly drizzle olive oil while processing.
4. Add nutritional yeast, salt and pepper and blend until you reach your desired consistency. I prefer mine chunky and less oily.
5. Serve on grilled chicken or fish, toss with zucchini pasta for a delicious raw dish or you could even use this pesto as a dip for chips and veggies!
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Show me your summer pesto recipes on Instagram by tagging ME–

@NourishingNomsWithSam and using the hashtag #Nourishingnoms !

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Flaxseed Focaccia Bread + The Secret to Health

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WTF do we eat to be healthy NOW?

Will it change tomorrow?

Will there ever be a straight answer?

WHAT IS THE SECRET?!

You know the secret.

It’s YOU.

YEAH man. Only YOU know the key to YOUR body’s happiness. The trick is trying to listen to your body’s signals and messages.

For me, cutting out all grains (even gluten free ones) and eating on the lower starch side helped me lose the weight I needed to relieve my back pain and feel more vibrant. I have also successfully maintained my healthy weight and kept pain at bay by re-introducing some starches in moderation.

This took a little trial and error. It wasn’t always easy, but what I learned about my body and digestion was immeasurable. 

I can now say “no thanks” to foods that will make my belly feel all bubbly and uncomfortable. This isn’t  because I think it might be a “BAD” food, but because I have physically felt the discomfort or seen my bodes’ reaction to consuming it. That message hits home a little harder than simply knowing calories, fats, protein, carb counts. Yes, your healthy froyo might only have 3 grams of fat and 50 calories, but how are you going to FEEL after you eat it?

Let me say this: I do not judge anyone for eating differently than I do.

Really. I know healthy means different things for different people. I am a firm believer in  FOOD as FUEL and the highest quality fuel for your body is the BEST. For me, grains make me tired, sluggish, bloated and hungry. For others, it’s their best form of protein and energy.

I pride myself in being fluent in nutritional know how so I can help others navigate these  waters with support and accountability. I love sharing my passion for food and cooking and inspiring others to find their personal vitality. 

I share with you a bread recipe I adapted from a recipe I saw here a few years ago. It’s grain and gluten free, but even the most die-hard gluten-ites have raved about this bread.

I make a batch of this bread for dipping in soups, having as toast with breakfast, and using as breadcrumbs for other recipes. This particular recipe is so versatile, I use it as my GO-TO pizza crust. That recipe will be for another time.

For now, please enjoy this Flaxseed Focaccia and feel free to make it your own. Share your experience below and let me know how you liked it!

Rosemary Shallot Focaccia Bread

2 cups ground flax seeds

Image-16 egg whites

2 eggs

5 tbsp olive oil +1 tbsp reserved

1/2 tbsp baking powder

2 tsp truffle salt (garlic salt works great)

1 tbsp onion powder

1/2 tbsp garlic powder

1/2 cup water

1 shallot, sliced

2 tbsp fresh rosemary, chopped

Directions

Preheat the oven to 350 degrees and grease a baking sheet.

1. In a large bowl, sift dry ingredients together and create a well in the center.
IMG_57502. Crack whole eggs into the center of the well, add oil, water and rosemary. Whisk with a fork, scraping down the sides of the bowl and incorporating all the dry ingredients.

3. In a separate large bowl, beat egg whites until stiff peaks form. This can take 5-8 minutes beginning on a lower setting and slowly increasing the speed.

IMG_57514. Take a large scoop of egg whites and gently fold them into the flax batter to lighten it up. You should no longer see any white in the batter beforeadding the remaining egg whites. The goal is to continue folding the whites in without letting them “fall” to a soupy consistency.

5. Gather flax dough onto a greased baking sheet and pat into a circle. Top with sliced shallots and drizzle remaining tablespoon of oil on top. Sprinkle with sea salt.

6. Bake bread 35-40 minutes. Remove from oven and allow to cool before slicing. photo-4
Feeling a little conflicted about what to eat to feel good? Drop me a line here in the comments or over at Sam@NourishingNomswithSam.com and lets talk about it!

Sunday Pancakes + WTF Are You Waiting For?

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Are you a person who usually skips breakfast throughout the week because you are just SOOOO busy or you’re just “not that hungry”?  I am so OVER hearing this excuse.

Let me tell you something. Breakfast is an important meal because it balances blood sugar. This ALONE should be reason enough to start your days with some filling noms.

NOBODY wants to be around your sour patch self at 11:00 am when you’re crying over a box of munchkins in the office. Get some food in your face STAT and stabilize your cravings before we commit you. 

I am an advocate of breakfast and brunch. More so brunch because I like me some savory noms, but I enjoy a pancake here and there. I know you do too, so I come to you with a RIDICULOUSLY EASY PANCAKE RECIPE FOR ONE.

Yeah, it’s made with flax seeds. Sound hippie?

 REALITY CHECK:

the refined flour and sugar laden sweet stacks you are used to SPIKE your blood sugar sky high, only to crash shortly after you finish eating. This can leave you feeling hungry soon after you stuff your face.

SOLUTION: FIBER+FAT

Fiber makes you feel full while controlling blood glucose (blood sugar) levels. This power pancake gets its fiber punch from ground flax seeds and coconut flour.
The FAT factor is important for curbing cravings and nourishing your BRAIN. When you feed your noodle healthy fats, you’re able to think clearly and focus better. Flax seeds, eggs and coconut oil in this pancake help deliver a fatty force to be reckoned with.

But what about the syrup and butter?

Bro, I am no stranger pancake toppings. I offer you a BONUS nutritional roundhouse kick of a topping.

RASPBERRY CHIA JAM. AWWW YEAH.

If you want to use butter and syrup, I won’t stop you! Look for REAL organic maple syrup and grass fed organic butter. Why? Because you’re worth it. That’s why. Don’t skimp on your health, man.

Bomb Ass Flax Pancake

1/4 cup ground flax meal

1 tsp coconut flour

½ tsp ground cinnamon

¼  tsp baking powder

vanilla extract

sea salt

1 organic egg

1 tbsp melted coconut oil + 1 tbsp for greasing up the pan!

2 tbsp  non-dairy milk

Raspberry Chia Jam

1 cup fresh or thawed frozen organic raspberries

2 tbsp chia seeds

1 tsp lemon juice

For the PANCAKE:

  1. Whisk pancake ingredients in a bowl  until smooth.
  2. Heat a small frying pan with coconut oil over medium low heat.
  3. Pour batter into frying pan and swirl until batter covers the bottom of the pan.
  4. Cook until edges become firm and golden.
  5. Flip pancake and cook another 3-4 minutes on the other side, until golden.
  6. Serve with JAM or anything else that tickles your fancy.

For the JAM:

1. Pulse ingredients together in a food processor. Jam will thicken the longer it sits.

SO. EASY.

Wanna repeat this delicious moment over and over again? Double or triple the recipe and make smaller pancakes. Freeze them and pop em in the toaster oven when you need your fix. The raspberry jam can be kept in the fridge until you devour it in it’s entirety.

Enjoy!

XoXo