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If you are on a Paleo, Primal, grain-free or gluten-free diet, or are just looking to replace some of the grains in your diet with some delicious alternatives, this app is for you. There are 108 recipes that are free of grains, gluten, soy, corn, legumes, and refined sugar and can also be narrowed down by whether they are nut-free, dairy-free, corn-free, egg-free, nightshade-free, and FODMAP-free.  Created by the parents of two young boys who have been on GAPS and Paleo themselves, Nourished is full of yummy, nutritious recipes that appeal to both adults and children.  

  • Created for iPad, iPhone, and iPod Touch

  • Features recipes from some of the most prominent bloggers in the grain-free world - Elana Amsterdam of Elana's Pantry, Vanessa Barajas of Clean Eating With a Dirty Mind, George Bryant of Civilized Caveman Cooking Creations,  Tammy Credicott of The Healthy GF Life, Cara Comini of Health, Home & Happiness, Amy Densmore of Paleo Cupboard, Sarah Fragoso of Everyday Paleo, Melissa Joulwan of The Clothes Make the Girl, Sarah Smith of Nourished and Nurtured,  and Bill Staley and Hayley Mason of The Food Lovers Kitchen

  • Also features over 40 new recipes from the app creators, all free of grains, gluten, refined sugar, soy, and legumes

  • Recipes include items like Lavender Hazelnut Cookies, Raspberry Chipotle Meatloaf, Butternut Squash Galettes, and Brussels Sprouts with Apples, Shallots, and Pistachios

  • Ability to see recipes and instructions in both US Measurements and Metric

  • Switch between several serving sizes per recipe

  • Cooked History feature which keeps a running history of the recipes you have cooked.  Never wonder again “What was that recipe I made last month?”

  • Cooking Queue feature which allows you to queue up specific recipes to try before marking them as favorites.  Could also alternatively be used as a weekly grocery planner where you can queue up the recipes you want to make that week

  • Interactive shopping list which allows you to view items by Recipe and Store Aisle and then email them

  • Add your own notes to each recipe

  • A comprehensive Resources section which shows you where to get many of the items you’d want on a grain-free diet

  • Recipes searchable by ingredient and name, course, specific allergen (nut, egg, dairy, nightshade, FODMAP), season, time to make, whether they are freezable for later use, and whether they are portable for easy on-the-go snacking  

  • The only sweeteners used are honey and maple syrup (either can be used according to your preferences and dietary restrictions)

  • Currently the only dairy used is butter/ghee but most recipes include a conversion to a non-dairy alternative

  • All recipes suitable for those following the principles of Weston A. Price


Here's where you'll find the latest news and information about the Nourished App along with new recipes (that aren't necessarily in the app).


Zucchini Pasta with Marinated Tomatoes

Nourished App

One of the things I love best about where we live is our garden.  I had not been much of a gardening type when I met my husband.  My teeny tiny townhouse yard had a few plants and a gorgeous big tree (very rare out here in Colorado) but I didn't know how to take care of anything, nor did I really care.  Once he moved in with me he started making that yard into a masterpiece.  Then we moved to our current house and the winter after we moved here I read Animal Vegetable Miracle by Barbara Kingsolver. That book literally changed my life.  I went from a nonchalant, I don't really care about gardening kind of person to fervently looking through seed catalogs with my husband. That book also started my passion for summer preserving and canning and every summer now I can hundreds of pounds of tomatoes and other goodies for the winter.  

One thing I love best about having a backyard garden is being able to run out back and pick a few vegetables and herbs, add a few other ingredients, and an hour later have a delicious feast on our table.  It feels so empowering to have actually MADE the food we eat and because we know how much effort goes into it, we enjoy it that much more. Sometimes that works to our disadvantage, as the lone cauliflower plant we grew this summer is completely ready to eat yet still growing because I want to save it for the most special of occasions.  However, I really need to just go harvest it before it goes bad.  So hard though to eat "the only" cauliflower for an ordinary Friday night dinner!

This Zucchini Pasta is one of those kinds of meals you can create with vegetable garden/farmers market ingredients and just screams summer in a bowl.  I used the Paderno World Cuisine Spiral Slicer to make the noodles because it makes wonderful, long, fat noodles that you can actually twirl around your fork like spaghetti.  However, you can use a julienne peeler or even just dice the zucchini if desired.  If you do use a spiral slicer, Danielle from Against All Grain has a great video tutorial on how to do this.  

Zucchini Pasta with Marinated Tomatoes

Zucchini Pasta

Serves: 4

Prep time: 30 min  Total Time: 45 min

6 cloves Garlic, sliced thinly, skip if FODMAP-free

1/2 cup (120 mL) Olive Oil

2 lb (900 g) Tomatoes, sliced into small wedges

1/4 cup (40 g) Capers

1/2 cup (20 g) Basil, chopped or torn

1 Lemon, zested

1/4 tsp (1.25 mL) Crushed Red Pepper Flakes

4 medium Zucchini

1 lb (450 g) Sweet Italian Sausages (not bulk), use Chicken tenders if FODMAP-free

to taste Salt

to taste Pepper



1. Put the garlic and oil in a small sauce pan and cook over low heat for 10 minutes and then let cool  (Skip this step if FODMAP-free, just use plain olive oil in the next step).

2. Combine tomatoes, capers, basil, red pepper flakes, and lemon zest in a bowl.  Pour the garlic mixture over the tomato mixture. Cover and leave at room temperature for 30 minutes.

3. Meanwhile, using a spiral slicer or julienne peeler, create zucchini noodles.  You can alternatively use a vegetable peeler to make thin slices or just dice the zucchini.

4. Slice the Italian Sausage links, if using, into slices.  If using chicken, generously season with salt and pepper and cut the chicken into bit-sized chunks.

5. Heat a large pan over medium heat and cook the Italian Sausage slices or chicken until done.

6. Add the zucchini noodles, stirring often, to heat them.

7. Remove pan from heat, add the tomato mixture into the pan and stir to combine.  



**This recipe will be in the app with the August update.