Nourishing Zen

Nourishing YOU. Adventures to Healthy, Happy, and a Fulfilling Life! Food is our medicine.

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Balsamic-Marinated Steak Tacos with Chimichurri & Goat Cheese

Who wants the recipe to this healthy meal?? 😍


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Organic, Homemade Baby Food!


Yes, you heard me… Baby food. No, we do not have a baby. 

I’ve been looking after the cutest little guy that loves his food. LOVES. And during this time I have started to learn the ropes of making all types of baby food!  It’s easy. Wash your  fruits and veggies well, steam/roast/boil and then blend!  If you can, buy organic 🙂 

Starting off with single ingredient foods, it is so easy to make and store!

Graduating to multiple ingredient baby food…

Favorite combinations are:

Sweet Potatoes with any of the following:  kale, spinach, carrots, apple, butternut squash, banana

Carrots and Peas

Apple and Squash

Pear and Spinach, Kale or Banana. 

Mango with pear, apple, banana, or melon

Cauliflower with spinach, kale, Apple, carrots, graded cheese, peas, broccoli, squash… (You get the idea)

Store leftovers in mason jars or vacuum seal! Freeze in ice trays and defrost when you need it. 


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Homemade Chinese dumplings, Bao, and “fried” not so fried rice!


It’s a cooking day with my mom! We are making dumplings, Bao, and “fried” not so fried rice 🙂

Recipes to come! 

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Blue Apron – trial



A couple friends of ours have been using a service called Blue Apron lately. This service provides the all ingredients needed for you to cook one meal for two people. The spices and sauces are already measured out according to the recipe’s needs. Each meal comes with a recipe card and step by step instructions. This is such a fantastic idea for those that are very busy during the week with a limited amount of time. Our friends are heading out of town and we were fortunate enough to try it out ourselves!

Our review is as follows:

Easy. Simple. Decent explanations for instructions. Not always good for the diabetic (this recipe used maple syrup). Preparation for this meal between both of us took approximately 10 minutes. Cook time was approximately 15 minutes. Portions were small for Tom’s liking. Great for the people who are indecisive regarding what to make for dinner. We thought of some great ideas on how to modify this recipe. Loved the watercress salad – simple ingredients, fresh and tasty. Maple glazed salmon – sweet for our liking, would have substituted the maple syrup for coconut sugar, used 1/2 the amount of soy sauce, more scallions in the glaze, and brushed sauce onto salmon instead of putting back in the pan (takes away the crispness of the salmon). Tasted much like an orange chicken type of sauce which was yummy. Might have to try this with chicken! Overall, great experience. Fun to do with your honey boo-boo or friends. Good bases for other recipe ideas. And well, who doesn’t love cooking!! We would definitely try this service in the future!

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Mmm Bone Broth… That’s right. I said Bone Broth.

Bone marrow broth is so delicious, useful and healthy! I promise.

The combination of high quality meat bones and water is what consists of bone marrow broth. For hundreds of years, and in many cultures, bone broth has been known to be easily digested, healing to the gut, nourishing for your blood and bones and to prevent connective tissue and bone disorders. Bone marrow broths are especially good for those with IBD. The broth is so easy on your system! It’s also great for weight loss, replenishing your red blood cells, strengthening the kidneys and having anti-inflammatory properties. Winner! Sold!

The natural bone broth I’m talking about is not sold in stores. It’s so simple to make, and has so many health benefits that it’s hard not to make it!

I will usually make bone broth I’m a crockpot. It depends on the purpose of your broth – whether you want to use it while cooking, as a soup base or just keep it as a simple broth. Many times I will add herbs, garlic, and onions if using it in a soup. When doing this, it is so flavorful that you hardly need to add anything extra!

Here we use beef bones, however, you can use any kind of bones you’d like. I’ve also combined chicken, beef and duck which has made rich and flavorful broths as well.

Now for the recipe.

5-6 grass fed beef bones (marrow bones if possible)
2 medium-sized onions
4 carrots thickly diced
4 celery sticks
3 cloves of garlic
Fresh herbs of choice (we used thyme, oregano, rosemary, cilantro, and chives)
3t Apple Cider Vinegar
1t sesame oil
1t black peppercorns

1. Rinse bones.
2. Preheat oven to 400 degrees.
3. On a foil lined tray, place bones in oven uncovered for 20 minutes. This brings out extra flavor in the bones before simmering!
4. While the bones are roasting, dice vegetables.



5. After the bones are done roasting, place on the bottom of the crockpot.
6. Add vegetables, garlic and herbs on top of bones.




7. Add peppercorns, sesame oil, and apple cider vinegar.

8. Cover ingredients with water.

9. Cover and summer on low for 24-48hrs.


10. Wait until broth cools. Strain. And pour into jars for storage!

Note: If using beef bones, it’s ok to reuse them again. Maximum time for simmering is 72 hours. If using chicken bones, do not simmer for more than 24 hours.


Use an ice tray and freeze the broth for one ounce cubes for cooking!

Add veggies and protein for soups!

Or just drink it straight up. 🙂

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Broccoli Soup – Easy. Healthy. Fast.


If you know me, there are two things that I can eat endlessly – soups and seafood. I love soups because not only are they delicious, but filling and healthy when made right. Great for the digestive system might I add. When ‘cleansing’ I will have it as my lunch or dinner – a very simple soup intermixed with fresh juices using fruits and veggies with a low glycemic index. Check it out!

4T Butter.
1.5lbs Broccoli – fresh or frozen.
1.5 Carrots chopped. Or 12-15 baby carrots chopped.
3T Flour – we usually use coconut or wheat.
1/2 cup Almond/Coconut Milk.
1/8t Cayenne Pepper
1/4 cup Fresh Cilantro
5 cups Chicken Stock. (Use low/no sodium stock!)

Cilantro for a garnish
Croutons for a crunchy topping
Feta cheese for extra salt and a cheesey flavor
Cheddar if you’re not lactose intolerant like us!
1/2C White wine



1. Melt butter in a medium-large pot over med-high heat.
2. Add broccoli, onion, carrot, chicken stock, cayenne, salt, pepper.
3. Saute for about 8 minutes. If you are using frozen broccoli, your time will double.
4. Add flour until there are no clumps in sight!
5. Bring to a boil and then simmer (still uncovered) for about 18 minutes.
6. Pour in milk or cream of choice. (If you love cilantro, add before you puree.)
7. With an immersion blender, puree soup until you reach the consistency desired.
8. Add extra veggies you would like to keep whole at this point.
9. Stir for another two minutes.
10. Serve with topping/garnish of choice.
11. Enjoy!

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Sunday Funday Grill Day

We usually spend our Saturdays cleaning, running errands, and of course cooking , grilling and attempting to lounge. Yesterday we bought a ‘Flat Point Beef Brisket’ from #thistlemeats in Petaluma. The Flat Point Brisket cut is generally more lean than your average brisket. It has a hardly any marbling and a fat layer that goes through the cut. Today we are smoking the brisket with a whole chicken.


We went to Costco today and bought a no-salt rub. Sometimes you just want to take the easy route and buy an already prepared rub. This rub seemed legitimate as all the ingredients listed were herbs that we commonly use and there weren’t tons of preservatives as well. We added (3/4) teaspoon and (1/2) Tablespoon of brown sugar to (1/4) cup of the rub. We applied it to both the brisket and whole chicken.



We also added fresh oregano thyme and rosemary to the mix as well. We not only inserted the herbs inside the chicken, but also underneath the skin by cutting tiny slits.

We turned our #traeger to 185 degrees with hickory wood pellets at 1pm. We imagine it will be done by 6-7pm. I cheated and took a sneak peak to take a photo for ya. The chicken is a nice golden brown right now – just wait until the final product! Dark, crispy skin with a great smoke ring/color in the meat. Stay tuned 🙂


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Tom’s FAMOUS BBQ RIBS! (Recipe REVEALED for the first time!)

Tom has been perfecting this rib recipe for quite some time.  I must say, that every time, it’s so delicious.  We often switch up the type of herbs, beer and dry rub.  It is all relative and it is completely up to you and your taste for seasoning.  I promise you, this recipe NEVER fails!  Let us know what you’ve changed in the recipe – what worked and what didn’t – we would love to know!  


Apply dry rub of choice to slab of ribs. 

1. Preheat BBQ on high. 
2. Turn one side of grill to medium-high, turn other side off. 
3. Place ribs on side of grill that is off for 40 minutes. 

4. Meanwhile, chop 1/2 to a whole medium onion depending on your taste. 

5. On a large piece of foil, place half of the onions and fresh herbs on the bottom.  

6. Place ribs that have been on in-direct heat for the 40 minutes in the foil with the onions and herbs. Add 3/4 can of beer, then put the other half of onions and herbs on top of ribs. 


7. Close the foil folding it over itself to make a good seal. Now place the foil wrapped ribs back on the indirect heat side of the BBQ. Let it cook in the foil wrap for 1 hour.


8. Get out your favorite BBQ sauce or your homemade sauce of your choice and get ready. After your hour cooking in the foil wrap take out and set back on the in-direct side. Take your BBQ sauce and smoother the ribs. You can never have enough sauce. Let this cook for 20 more minutes applying sauce every 5 minutes creating a nice glazed layer. 



9. Remove from grill and let rest for 10 minutes before you cut and serve.

10. ENJOY!!!

Never Fails Brussel Sprouts

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1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core.
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon hot sesame oil

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and hot sesame oil, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.


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