Kelly, Author at The Nourishing Home

Strawberry Feta Salad (GF)

Sweet, ripe strawberries and apple slices are the stars in this delicious summer salad. Tangy feta cheese and crispy walnuts complement a mix of organic baby salad greens and help to balance out the sweetness of the fruit.

Beautiful salads are easy to create when you use a glass trifle bowl. Simple layer the ingredients in a pleasing pattern to create a stunning salad that looks as fabulous as it tastes!

Strawberry Feta Salad (GF)

Yield: 12 servings

Strawberry Feta Salad (GF)

Ingredients

12 ounces of your favorite organic salad greens (I like to use an organic baby lettuce mix)
2 medium-to-large organic apples, thinly sliced
1/2 pound of fresh organic strawberries, sliced
1/2 cup of organic feta cheese, crumbled
1/3 cup crispy walnut pieces
Balsamic vinaigrette dressing

Instructions

Using a glass trifle bowl, layer the ingredients as follows:

Line the bottom edge of the dish with strawberry slices to create a pretty border.
Then add salad greens to hold the strawberry slices in place.
Add a row of apple slices on top of the strawberries. Then, top the greens with a handful of apple slices.
Repeat this process, adding one more layer of strawberries, salad greens and apple slices.
Top the salad with remaining strawberries, apple slices, feta and walnuts.
Serve with homemade balsamic vinaigrette dressing. Yum!

Notes

Make-it-a-Meal: This salad makes a delicious light dinner when topped with diced grilled chicken. Serve with a side of almond flour biscuits and cultured butter.

https://thenourishinghome.com/2012/05/strawberry-feta-salad-gf/

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Southern-style Strawberry Shortcakes (GF)

By Kelly · 44 Comments

We simply adore strawberry season! And what better way to celebrate than with a classic Southern-style shortcake filled with fresh, ripe organic strawberries and topped with a dollop of homemade whipped cream. Mmm!

Although most recipes call for some type of pound cake or angel food cake as the base – a proper shortcake is basically a big-ole, sweet biscuit. So to remain true to its namesake, I simply adapted my almond flour biscuit recipe to create a delightful Southern shortcake.

Southern-style Strawberry Shortcakes (GF)

Yield: 6 servings

Southern-style Strawberry Shortcakes (GF)

Ingredients

Step One: Bake Almond Flour Shortcake Biscuits

2 1/2 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup butter, melted (or coconut oil)
1 tbsp pure honey (I prefer sage honey due to its mild flavor)
1/4 tsp pure vanilla extract
2 large eggs

Step One: Prepare Strawberry Topping

1 1/2 pounds of fresh, ripe organic strawberries (stems removed, sliced)
1 tbsp pure maple syrup
1/8 tsp pure vanilla extract

Instructions

Step One: Bake Almond Flour Shortcakes (a.k.a. sweet biscuits)

In a small bowl, mix together the almond flour, baking soda and salt.
In a medium bowl, whisk together the melted butter and honey until smooth. Add the eggs and vanilla, whisking together until well combined.
Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
Place dough in frig to cool about 10 minutes. (While waiting, prepare the strawberry topping, and homemade whipped cream, if using.)
Once dough is cool, preheat oven to 350 degrees.
Scoop a large spoonful of the biscuit dough into your hands and shape it into a ball about the size of an apricot. Then, place each dough ball onto a baking sheet lined with parchment paper and use the palm of your hand to gently flatten to about one-inch thick. (The dough should yield 6 three-inch round biscuits.)
Or ... you can roll out the dough (if you're wanting to make these cute Heart-Shaped Biscuits), by simply placing the cold dough on a sheet of parchment lightly dusted with almond flour. Shape dough into a square and lightly dust top with additional almond flour. Gently roll-out dough, keeping it at least an inch thick. Then cut desired shapes. Gather any scrapes of dough and repeat.
Bake approximately 15 minutes, until top is golden brown. Allow biscuits to cool completely before splitting and filling.

Step Two: Prepare Strawberry Topping

In a large bowl, combine sliced strawberries, maple syrup and vanilla. Place in frig while biscuits bake and cool. (Sweetened sliced strawberries become mushy if they marinate overnight, so it's best to prepare them about an hour or so before serving.)

Step Three: Assemble Strawberry Shortcakes (and eat them! YUM!)

Once cool, split biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of homemade whipped cream. A delightful summertime treat!

https://thenourishinghome.com/2012/05/strawberry-almond-flour-shortcakes-gf/

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Avocado Egg Salad (GF)

By Kelly · 31 Comments

I know it may sound a bit odd, but ripe avocados and boiled eggs combine scrumptiously to create a creamy cultured egg salad that’s just as healthy as it is delicious!

If you’ve tried my other favorite ‘kooky’ sandwich filling – Carrot & Cheddar – then you know that sometimes two seemingly odd-paired foods can create quite a taste sensation!

So it is with this recipe … by folding diced avocado into egg salad, you get a wonderful creamy texture and lots of added beneficial nutrients, phytochemicals and antioxidants.

And just incase you think I’m the only crazy one out there who puts avocado in egg salad, do a quick google search. I was pleasantly surprised to see how many foodies out there enjoy this creamy concoction! Hmm … Maybe it isn’t so odd after all?

By using a food processor, you can get fine, evenly diced eggs for a creamier texture. However, if you have a rotary-style cheese grater, this handy gadget also works well to finely dice boiled eggs.

I prefer to add diced avocado to already prepared egg salad in order to enjoy a nice chunk of creamy avocado in each bite. An easy way to dice an avocado is to simply use a knife to cut it into sections as shown above. Then, use a spoon to remove the avocado chunks by first sliding it right down the center of the avocado half, and then repeat running the spoon along the inside of the skin to remove the remaining avocado pieces.

How to hard boil eggs like a pro … Place eggs in a sauce pan and add just enough water to just cover the tops of the eggs. Bring water to a rolling boil, then immediately cover the pan and turn off the heat. Allow the eggs to sit undisturbed for 8-9 minutes. Then, drain off the hot water and place the eggs in a cold water bath for a few minutes before peeling. Peeled eggs can be kept in an airtight container in the refrigerator for up to three days. (Eggs left in their shells can be stored for 6-7 days.)

Avocado Egg Salad (GF)

Yield: 2-3 servings

Avocado Egg Salad (GF)

Ingredients

4 hard boiled eggs, cold (pastured are best)
2 tbsp plain organic whole milk yogurt (if DF or following Whole30, see note below)
2 tbsp homemade mayo
1/2 tsp stoneground mustard
1/2 tsp fresh, finely minced dill (or 1/4 tsp dried dill)
1/4 tsp fresh-squeezed lemon juice
1/8 tsp garlic powder
1/4 to 1/2 tsp sea salt (to taste)
Dash of freshly ground black pepper
Half of a stalk organic celery, finely diced
1 ripe avocado, diced

Instructions

Cut the eggs in half and place in the bowl of a food processor. Pulse until finely diced. (If you have a rotary-style cheese grater, this handy gadget also works well to finely dice boiled eggs.)
In a medium bowl, whisk together the yogurt (if using), mayo, mustard, lemon juice and seasonings.
Add the diced egg to the creamy yogurt-mayo mixture and combine well.
Then, fold in the diced avocado and finely diced celery.
Serve on a bed of fresh organic mesclun greens, or on your favorite GF bread.

Notes

*If you're dairy-free or following Whole30, simply use all mayo for this recipe instead of yogurt.

Time-Saving Tip: You can make the egg salad up to two days ahead of time. Just wait to fold in the diced avocado until just before serving in order to avoid the browning effect.

https://thenourishinghome.com/2012/05/avocado-egg-salad-gf/

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