Kelly, Author at The Nourishing Home

Slow Cooker Rotisserie Style Chicken {Whole30 Guest Post}

Incase you missed the exciting news … The team at Whole30 invited me to be a guest contributor to their website this month. So I’m pulling out all of the stops and sharing an awesome four-part Slow Cooker Series featuring easy and delicious recipes like my famous Slow Cooker Rotisserie Style Chicken. [Get the recipe here…]

This simple Slow Cooker Rotisserie Chicken tastes like the real deal! (Dare I say, even better than store-bought rotisserie chicken!) Plus, it takes less than five minutes to toss the ingredients into your slow cooker, making it perfect for busy families on the go!

And, you’ll just keep saving time! That’s because this recipe yields plenty of delicious leftovers that can be used to make even more quick-n-easy, healthy meals the whole family will love – whether they’re taking The Whole30 Challenge or not!

You Might Also Like:

How to Make Squash Pasta {Whole30}

Savory Cottage Pie {Whole30 option}

Sautéed Greens with Bacon {Whole30}

Double Chocolate Cream Pie {DF, GF}

By Kelly · 9 Comments

Everyone loves a good story, and food can be a great catalyst for sparking wonderful memories! This creamy dairy-free treat was inspired by my Granny’s famous chocolate cream pie. It was my Dad’s absolute favorite, and so his momma would make it for us every time we visited.

With five boys, my Granny had lots of tales to tell about my Dad and his brothers’ crazy antics and adventures, which made visits to her house a humorous time of fun!

Both my Dad and my Granny have gone on to be with the Lord. So I just had to ensure that these two very dear and cherished people in my life received a loving tribute both in my cookbook and here on the blog. Each time I make this special pie, it’s a wonderful opportunity to recall sweet memories of my family sitting around the table laughing and spending time together.

That’s why encouraging families to share meals together is so important to me – it’s truly one of the best investments you can make in building memories to last a lifetime. It’s those undistracted times around the table where our families can open up and share their lives with one another, and hopefully a lot of laughs too!

Transforming traditional family-favorite recipes into delicious gluten-free, grain-free creations is what Everyday Grain-Free Baking is all about. This delightful double chocolate cream pie recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my beautiful cookbook.

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success! {Get a sneak peek here.}

I hope this simple pie inspires you to gather your family around the table to share lots of sweet memories together as well. Enjoy!

Double Chocolate Cream Pie {DF, GF}

Yield: 8 servings

Ingredients

Chocolate Pie Crust Ingredients

1 3/4 cups blanched almond flour
3 tablespoons unsweetened cocoa powder
2 tablespoons coconut flour
1/4 teaspoon unflavored grass-fed gelatin
1/4 teaspoon sea salt
5 tablespoons palm shortening
3 tablespoons honey

Chocolate Cream Filling Ingredients

2 3/4 cups pure canned coconut milk
2 1/4 teaspoons unflavored grass-fed gelatin
4 large egg yolks
1/3 cup honey
2 teaspoons GF vanilla extract
2/3 cups dairy-free mini chocolate chips
2 tablespoons unsweetened cocoa powder
1/8 teaspoon sea salt

Instructions

Prepare the Chocolate Pie Crust: In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms. Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 10-15 minutes.
Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the pie crust. Poke the bottom of the crust with a fork.
Bake 12-14 minutes until crust is rises and is lightly browned along edges. Carefully remove it from the oven and allow the crust to cool completely.
Prepare the Chocolate Cream Filling: In a medium saucepan, add the coconut milk and sprinkle the gelatin on top of the milk. Allow the gelatin to soften about 5-10 minutes. Meanwhile, in a small bowl, whisk together the egg yolks, honey and vanilla. Set aside.
Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed. Then slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
Add the chocolate chips, cocoa powder and salt, and whisk well to combine. Bring the mixture to a gentle simmer. Once mixture is simmering, whisk for 3-5 minutes until mixture thickens. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
Once cooled, pour the chocolate filling into the cooled pie crust. Place in the refrigerator to set at least 6-8 hours or overnight.
When ready to serve, top with Whipped Coconut Cream and chocolate shavings, if desired. Enjoy!

Notes

If you don't have a deep-dish pie pan, simply pour excess chocolate cream filling into a bowl and refrigerate for a luscious pudding treat!

https://thenourishinghome.com/2016/03/double-chocolate-cream-pie-df-gf/

You Might Also Like:

Perfect Grain-Free No-Bake Pumpkin Pie

Naturally Sweetened Apple Pie Filling {and delicious ways to use it!}

Strawberry Shortcake Pie (GF)

How to Make Sweet Potato Buns {GF, Whole30}

By Kelly · 6 Comments

Discovering new ways to sandwich your favorite fillings means you don’t have to give up the convenience and pleasure of those classic favorites. I discovered the joys of the beloved “sweet potato bun” courtesy of the Whole30 Cookbook and honestly, I love it! Sweet potato buns are not only easy-breezy to make, they taste great and are absolutely adorable too!

How to Make Sweet Potato Buns

Step One: Carefully slice one large sweet potato into quarter-inch rounds using a mandoline, food processor with slicing attachment, or quality chef’s knife. Place the sweet potato slices into a large bowl and drizzle with 2-3 teaspoons of olive oil. Toss well to evenly coat the slices.

Step Two: Place the slices on a parchment-lined baking pan and sprinkle with a little sea salt to taste. Bake in a 425°F oven for 15-20 minutes, until soft and tender. (I like to use my handy dandy countertop toaster oven to save time and energy.)

Step Three: Use your delicious roasted sweet potato slices just like you would a regular burger bun. They’re perfect for making mini-burgers, pulled pork sliders or sloppy joes.

P.S. I also love using leftover sweet potato buns for making quick and easy sausage-n-egg breakfast sandwiches. Simply warm them in a hot skillet and top with a turkey sausage patty and a heaping spoonful of scrambled eggs. So good!

Incase you’re wondering why my sweet potato slices aren’t bright orange, it’s because I prefer using white sweet potatoes when making sandwich buns. That’s because white sweet potatoes tend to be less sweet than their orange counterparts. This allows the flavors of your fillings to take center stage. Although I must admit, when it comes to spicy fillings, there’s something to be said for the complementary flavor and sweetness that orange-flesh sweet potatoes deliver.

With just one bite, I think you’ll agree that these easy-to-make sweet potato buns are a tasty way to enjoy a healthy burger or sandwich, whether you’re living grain-free, taking the Whole30 Challenge, or are simply looking for more delicious ways to get more veggies on your family’s plate!

You Might Also Like:

Rustic Veggie Soup {Whole30, GF, DF)

Slow Cooker Buffalo Chicken Sliders {Whole30, GF, DF}

Ready to Jumpstart Your Health? Join me for Whole30!