Kelly, Author at The Nourishing Home

Happy July 4th Healthy Holiday Menu

One of our favorite summertime activities is gathering together with all of our neighbors for a big ole’ July 4th BBQ-Potluck Celebration. We block off our cul de sac and break out the grills, easy-ups, tables and chairs, and inflate a crazy-big water slide for the kiddos.

Enjoying good homemade food together is a big part of the day’s celebration, and so I always enjoy coming up with healthy real food versions of traditional BBQ fare to share. Because I’m such a fan of patriotic holidays, The Better Mom invited me to create two festive meal plans this summer to showcase some whole food spins on some of America’s BBQ favorites.

To check out my two patriotic meal plans, just click on the links below:
• Healthy & Delicious Memorial Day Menu
• July 4th Healthy Holiday Menu

And I’d also like to invite you to share a link or two to some of your favorite healthy summertime BBQ recipes in the comments. It will be fun to exchange some healthy recipes perfect for summer!

Wishing you and your family a Happy July 4th! What a great time of year to thank God for the freedoms we enjoy and to ask for His continued blessing and guidance for our nation!

Joyfully Serving Him, Kelly

P.S. If you’re on Pinterest, I’d love to be pin-pals with you! It’s so much fun sharing healthy delicious recipes!

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Grilled Steak & Veggie Fajitas (GF Option)

By Kelly · 16 Comments

Put a little sizzle in your summer with these easy and savory steak fajitas! Grassfed skirt steak is a delicious and economical cut of beef that grills beautifully and can be used for creating not only the ultimate fajita, but also a flavorful main entrée steak.

I recommend seeking a source for pastured (grassfed) beef since it’s nutritionally and ethically superior. Many whole food type markets carry a variety of pastured meats and poultry. And if you cannot find a resource in your area, companies like US Wellness Meats are also an option.

These succulent steak fajitas are great on either my homemade soaked grain tortillas or grain-free, dairy-free tortillas. We like to top them with a variety of fresh, nutritious favorites, such as raw cheese, cultured sour cream, diced avocado, pico de gallo and fresh chopped cilantro – YUM!

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Be sure to save any leftovers to make a delicious steak-n-cheese sub-sandwich or wrap.

Grilled Steak & Veggie Fajitas (GF Option)

Yield: approximately 6 servings

Ingredients

1 lb. grassfed skirt steak 
1 medium yellow onion, cut into thick slices
2 organic red peppers, quartered & seeded

Steak Marinade

1/4 cup olive oil
1/4 cup of freshly-squeezed lime juice (approx. 2 limes) 
2 cloves garlic, finely minced 
1 tsp sea salt 
1/2 tsp freshly ground black pepper 
1 tsp homemade Emeril Essence Seasoning

Veggie Marinade

3 tbsp olive oil
1/2 tsp homemade Emeril Essence Seasoning
1/4 tsp sea salt

Instructions

In a 9x13-inch baking dish (or gallon-size ziplock bag). Add all of the steak marinade ingredients; combine well. Cut the skirt steak into two pieces and place in marinade, making sure both sides are well coated. Marinate steak for at least 30 minutes at room temperature, or overnight in the refrigerator.
The key to juicy, tender meat is to bring it to room temperature prior to cooking. So be sure to take the marinated steak out of the frig about 30-45 minutes prior to grilling.
When ready to grill, whisk together the veggie marinade in a small bowl. Cut veggies into large pieces and place on a large plate. Brush marinade on both sides.
Then, preheat half of the grill to high heat, with the other half devoted to medium-low heat. Place the onions and peppers on the low-heat side of the grill, turn every few minutes until the veggies are slightly charred and just tender.
As onions and peppers are finishing, remove the steaks from their marinade, making sure to shake off excess marinade. Place steaks on the grill and remove veggies; cover with foil and set aside.
Grill steak over high heat for 2-3 minutes on each side for medium/medium rare depending on the size and thickness. Remove steaks from grill; cover with foil, and allow to rest for 3-5 minutes.
While meat is resting, warm tortillas on grill over low heat for about a minute per side. Remove from grill; cover and set aside.
Thinly slice skirt steak against the grain. Add sliced steak to your warmed tortilla and top with grilled onions and peppers. Finish with your favorite toppings such as diced avocado, pico de gallo and fresh chopped cilantro. Fantastic!

https://thenourishinghome.com/2012/06/grilled-steak-veggie-fajitas-gf-option/

This recipe was shared at: Homestead Barn Hop, Modest Mondays, Welcome Home Link-Up, Make Your Own Mondays, I Gotta Try That!, Titus 2sdays, Fat Tuesdays, Traditional Tuesdays, Titus 2 Tuesdays Link-Up, Hearth & Soul, Living Well Wednesdays, Works for Me Wednesday, Allergy-Free Wednesdays, Gluten-Free Wednesday,

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Simple Grain-Free, Dairy-Free Tortillas 

By Kelly · 12 Comments

This easy-to-make recipe is essentially a simple crepe batter flavored with just a touch of savory seasonings to create a delicious tortilla, perfect for filling with your favorite fixins!

These tortillas are wonderful with just about any hearty filling you desire – from grilled steak fajitas (shown below) to grilled chicken or fish. Enjoy!

(Fun fact about this tortilla recipe, it’s simply a tweaked version of my scrumptious fruit-filled crepes, which if you haven’t tried yet, I highly recommend!)

Simple Grain-Free, Dairy-Free Tortillas 

Yield: 10 four-inch tortillas

Simple Grain-Free, Dairy-Free Tortillas 

Ingredients

3 tbsp coconut flour 
3 tbsp blanched almond flour
1 tsp arrowroot powder
1/2 tsp sea salt 
1/4 tsp homemade Emeril Essence Seasoning
1/8 tsp dried oregano
5 egg whites (save yolks for making lemon custard)
1/3 cup plain unsweetened almond milk (or raw whole milk)

Instructions

Preheat griddle (or cast iron skillet) over medium high heat.
In a small bowl, mix together the flours, arrowroot powder and seasonings.
In a medium bowl, whisk together the egg whites and almond milk until well blended and slightly foamy.
Add the dry ingredients to the wet and whisk well until no lumps remain. The batter will resemble a thicker crepe batter, since this is essentially a tortilla-flavored crepe.
Allow batter to sit about five minutes, which will allow ample time for the griddle to thoroughly preheat. You'll know the griddle is ready when a couple of drops of water added to it's surface "dance."
(Sidebar: I'm not a fan of lukewarm tortillas – so a little trick I use to ensure everyone gets a nice hot tortilla is to rewarm them in the oven once I’ve finished making all of them. If you like this idea, then you'll want to preheat your oven to 250 degrees before you start cooking the tortillas.)
Add a small amount of coconut oil or butter to the preheated griddle or skillet. Then whisk batter again and add a spoonful or two of batter to the griddle. Work quickly and carefully, using the back of the spoon to spread the batter into a thin, even layer to form a 4-5 inch round tortilla. You want these to be just a tiny bit thicker than a traditional crepe, so they can stand up to being filled with heavy filling ingredients like grilled beef, poultry, fish and/or veggies.
Cook tortillas about 1-2 minutes until they begin to firm up. Then carefully slide a spatula under the tortilla and gently flip it over. Cook on the second side about 1-2 minutes.
Either stack the tortillas on a plate and keep them covered as you cook and skip to step #12.
Or if you prefer to use my oven-trick for ensuring hot tortillas, then place tortillas on a wire rack to cool, while continuing to make the remaining tortillas and then follow step #11 below.
Once you’re done making all of the tortillas, transfer them to a baking sheet and place in preheated oven to rewarm about 4-5 minutes.
Top these delicious tortillas with your favorite “fixins!” Yum!

Notes

Keeping the tortillas small (about 4-5 inches in diameter) makes it easier to flip them. Another trick is to use a slightly damp nylon spatula, if you're having trouble with sticking. Sticking can also result if the pan is not re-oiled between tortillas and if the tortilla is not cooked enough before you attempt to flip it over.

These tortilla can be made ahead of time and then rewarmed in the oven when ready to serve. Simply cook the tortillas and place on a wire rack to cool. Then, stack cooled tortillas in an airtight container with a piece of trimmed parchment between each tortilla to avoid sticking; refrigerate up to 24 hours, or freeze for future use making sure to defrost in frig overnight before rewarming. When ready to serve, rewarm tortillas, as described in steps 6 and 11 above.

https://thenourishinghome.com/2012/06/simple-grain-free-dairy-free-tortillas%e2%80%a8/

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