Nourishing Zen

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


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Save Some $$$ – Make Your Own Pouches for Your Baby/Toddler!


The food pouches you buy at the store can be  so expensive especially when you have a very hungry toddler like we do! These pouches can be anywhere from 1 to 3 dollars each! So, it really helps to be able to make our own! We often buy organic fruits or veggies that are frozen to help cut down on costs as well. We also have reusable (BPA Etc. free) pouches that you can put in the dishwasher to clean! 

For the pouches above I used two medium sized sweet potatoes, one large pear and one large apple. Steamed them, blended, then used the Infantino Squeeze Station to make the pouches! Easy!

And of course our little guy loved them!


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Starting Mother’s Day Off Healthily! 


With… My favorite morning shake!


1 cup Organic Vanilla Greek Yogurt 

1 cup ice cubes

1/2 cup sliced organic strawberries

1/2 cup raspberries 

1 tablespoon chia seeds 

Additions: 1/4 cup blueberries, 1 scoop protein powder of choice, 1 cup spinach or kale, or more ice to make it more of an iced shake/sorbet! 

Blend and enjoy! 

Happy Mother’s Day to ALL past, present and future mamas! ❤️❤️❤️


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I Heart Friday’s 


Happy Friday!

Sometimes, simple breakfasts are the best. Organic, vanilla bean Greek yogurt with some berries!  Berries have a lower amount of sugar than many other fruits which makes them perfect to pair with a dollop of yogurt! 
  


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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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Petroleum Jelly Alternative


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This product you can use for anything or anyone!

Reasons why I love Waxelene:

It’s universal.
Cruelty Free!
Made with natural ingredients.
And I love the ingredients it contains!
No clogging pores – unlike petroleum jelly!
Adult-friendly and baby-friendly.
The cost is $16.65 on Amazon Prime!

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The Best Moisturizer!


You wouldn’t believe that oil is actually good to apply to your face and body – but it truly is!  100% organic, cold-pressed all natural Argan oil!

I’ve used this stuff for awhile now and there are so many uses for it.  Apply directly to your body, hands, face or even mix in with lotions you love.  It helps with split ends, frizzy hair, and of course moisturizes!  Best of all, it doesn’t leave any oily residue or film.  Try it out. It beats those chemicals and unknown ingredients you can’t seem to pronounce! 🙂


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Apricot Butter!


For those that have apricot trees, I’m sure there are so many that you don’t know what to do with them!

We recently acquired some from my future in-laws, and as they were sitting in our fridge, I was trying to figure out what exactly to do with all of these yummy fruits…

Of course, my go-to is butter. Who doesn’t love to spread fresh homemade fruit butter onto your toast, pancakes, muffins, waffles, oatmeal or on top of some ice cream! Yum!

Here is the recipe, it is quite simple!

You’ll need:

40-50 small apricots
1 cup organic raw sugar
1.5 cups coconut sugar
1 teaspoon nutmeg
1 tablespoon cinnamon
1 teaspoon allspice
1 dash ground cloves
1.5 teaspoon lemon juice or apple cider vinegar

How-to:

1. Rinse apricots!

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2. Cut apricots into halves or thirds, remove pits and place into slow cooker.

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3. Add all sugar, spices and lemon juice and stir it in!

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4. Keep stirring until all sugar is mixed in.

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5. Turn slow cooker on low for 8hrs.

6. Once finished, use an emulsifier to blend contents.

7. Take the top off, turn off slow cooker and let it cool for an hour or until room temperature. This will help thicken the consistency.

8. Can, and enjoy as desired!

🙂

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Millions of Peaches…


We recently acquired quite a few peaches from Tom’s dad’s house. Of course I had a lot of ideas of what I could make but unfortunately time doesn’t allow for that many!

My first thought was a peach sauce or jam. I think I shall call it saucy peaches.

It is one of those, throw it together, set it and forget it kind of recipes! Here’s the deal!

You’ll need:

We had 15-20 small, ripe peaches.
Use 8-10 med-large peaches if you’d like as well.
2T water
1-1.5T cinnamon
1t nutmeg
3T of local honey (you can use more depending on the level of your sweet tooth)
Dash of nutmeg
Dash of cloves
2t Apple Cider Vinegar

1. Rinse then cut into small cubes WITH the skin on. Gotta love that fiber!
2. Add to crock pot.
3. Add all other ingredients to pot.
4. Stir to get those spices soaking into the peaches.
5. Set on low for 8hrs. (I like to do this at night so I can wake up to the wonderful smell in the morning!)
6. With a potato masher, mash peaches to the consistency of your liking. You can also use an emulsifier if you’d like also.
7. If you like it sweeter, add more honey!
8. Nom nom. Can it!

I’ve put this into my oatmeal, yogurt, cereal, on top of ice cream, bread, have used it for baking and added it to sauces.

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