Kelly, Author at The Nourishing Home

Slow Cooker Italian Beef & Swiss Chard Ragu {Plus, Bonus Soup Recipe}

It’s no surprise that I’m a huge proponent of the Whole30 program. Many of you have joined me for The Whole30 Challenge and know firsthand how a whole food lifestyle can completely transform your health and wellness.

That’s why I couldn’t be more thrilled to share some awesome news … The team at Whole30 is excited about the recipes and resources I’ve been sharing with y’all, so they’ve asked me to be a guest contributor to their website and share a four-part Slow Cooker Series. Woot!

So each week for the next four weeks, I’ll be sharing a savory new slow cooker meal that’s as easy to prepare as it is delicious! (And let me assure you, these recipes are family-friendly, whole food meals that the whole family will love – whether they’re GF or not!)

First up, is this incredibly simple, yet flavorful Italian Beef and Swiss Chard Ragu. The combination of tender, slow-cooked beef and peppery chard paired with slightly sweet, fire-roasted tomatoes and carrots creates an absolutely delectable meal. [Get the recipe here...]

Transform Leftovers into a Delicious Soup!

And because this recipe makes a lot of delicious ragu, I’ve got a tasty way to repurpose the leftovers to create a quick and savory soup perfect for lunch, or pair it with a salad for a satisfying dinner.

It’s super easy … Simply combine a half cup of bone broth for every one cup of leftover ragu. Warm it, and enjoy! Is that easy or what?

Of course, the best thing about this tasty recipe {and each delicious recipe in this series} is that your slow cooker does most of the work. It doesn’t get any easier than that to prepare a healthy & delicious meal the whole family will love! Enjoy!

P.S. If this slow cooker series tickles your fancy, I’d love for you to share this series via social media. Thank you in advance for partnering with me to help to spread the word that a simple whole food lifestyle is a delicious way to transform our health and wellness!

You Might Also Like:

Fresh Pineapple Salsa (GF, DF, Whole30)

How to Make Slow Cooker Bone Broth

Slow Cooker Chicken Verde with Peppers

Cherry Chocolate Chip Scones

By Kelly · 5 Comments

Love is in the air! And so is the irresistible aroma of chocolate – the quintessential Valentine’s Day treat!

The great news is you can indulge a bit in this favorite Valentine’s Day pastime by baking-up your own chocolately-delicious treats like these scrumptious Cherry Chocolate Chip Scones!

These delightful scones are the perfect treat to enjoy with a steamy cup of tea or coffee. The combination of rich chocolate morsels and tangy dried cherries with just a hint of sweet almond flavor makes them a special favorite at Valentine’s, or anytime you’re in the mood for a not-too-sweet, flavorful treat!

Enjoy even more delicious GF baking treats …
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

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!

Click here to get a SNEAK PEEK of the book!

Cherry Chocolate Chip Scones

Yield: 8 scones

Ingredients

2 3/4 cup blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
2 Tbsp cold unsalted butter (or palm shortening)
2 large eggs
2 Tbsp coconut milk (or milk of your choice)
2 tsp honey
1/2 tsp pure almond extract
1/3 cup dried cherries
2 Tbsp dairy-free mini chocolate chips
Optional: Coconut sugar or maple sugar for sprinkling on top

Instructions

In a food processor, combine the almond flour, baking soda and salt. Pulse in the butter (or palm shortening), until it's well incorporated. If you don't have a food processor, use a pastry cutter| (or two knifes) to cut the butter (or shortening) into the flour.
In a large bowl, whisk together the eggs, milk, honey and almond extract, until well combined.
Using a spoon, stir the dry mixture into the wet mixture, until thoroughly combined. Then, fold in the dried cherries and chocolate chips. Place dough in fridge to cool about 10-15 minutes.
Preheat oven to 350°F while dough is chilling. Line a baking sheet with parchment paper; set aside. Sprinkle your work surface with a handful blanched almond flour. Melt a teaspoon of butter or coconut oil for brushing the tops of the scones.
Once dough is chilled, gather it together in a ball and place it on the floured surface. Shape the dough into a square about six-inches in diameter and one inch thick, then cut it in half twice to form four small squares. Next, cut each of the four small squares in half diagonally to form eight small triangles.
Brush the tops of the scones with a little melted butter or coconut oil. Sprinkle tops with a little coconut sugar or maple sugar, if desired.
Using a spatula, gently place each scone onto the prepared baking sheet. Bake about 15-18 minutes, until scones are lightly golden brown along the edges. Serve warm with your favorite herbal or green tea.

https://thenourishinghome.com/2016/02/cherry-chocolate-chip-scones/

You Might Also Like:

Cinnamon Streusel Muffins (GF)

GF Baking Christmas Stocking Stuffer Giveaway!

Top 10 Healthy Snacks for Kids (& Adults)

Pan Seared Balsamic Chicken with Avocado Pesto Zoodles

By Kelly · 12 Comments

Good food doesn’t have to be complicated. You can achieve incredible flavor with just a few simple ingredients and the right cooking method.

A quick and easy way to achieve moist and tender chicken (that’s melt in your mouth good) is to use a cast iron skillet and pan sear your bird! Pan-searing uses high heat to seal in juices by forming a slight crust. The key to pan searing is to make sure the pan is hot enough, and do not move or flip the meat until it’s well browned and a light crust has formed.

When it comes to pan seared chicken, this dish is our absolute favorite. The marinade is a flavorful blend of balsamic vinegar and seasonings that help to tenderize the meat and infuse it with a tangy, slightly sweet flavor.

A light dish of fresh pesto zoodles makes the perfect accompaniment to the rich, bold flavors of the chicken. If you’ve yet to make your own pesto, it’s time to break out your food processor and give it a whirl. The key to perfect pesto sauce is to process just the basil leaves, nuts and garlic until the mixture is very finely ground. Then, add the olive oil. This guarantees success every time!

For a delicious change of pace, add half of a ripe avocado to your pesto. You’ll be amazed at how creamy and luscious it is. Mangia!

Pan Seared Balsamic Chicken with Avocado Pesto Zoodles

5-6 servings

Ingredients

For the balsamic chicken

1.25 lbs. boneless skinless chicken breasts (I use ButcherBox)
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1/2 tsp sea salt
1/4 tsp dried Italian seasoning
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder
1/8 tsp onion powder

For the pesto sauce

2 cups firmly packed fresh basil leaves
1/2 cup walnut pieces
2 cloves fresh garlic, peeled and smashed
1/2 tsp sea salt
1 Tbsp fresh-squeezed lemon juice
1/2 cup good quality extra virgin olive oil
Optional: 1/2 ripe avocado (flesh only)

Instructions

Marinate the chicken: Cut chicken breasts in half lengthwise to form strips (tenders).
In a 9x9-inch baking dish add all remaining chicken ingredients and whisk well to combine.
Add chicken tenders to the marinade. Flip chicken back-n-forth, until well coated. Cover and refrigerate for at least one hour or overnight.
Meanwhile, make the pesto sauce, if you're planning to serve the chicken with pesto zoodles (or pesto pasta). If not, skip to step 8.
For the pesto sauce: Combine the basil, walnuts, garlic and salt in a food processor. Process the mixture until it becomes a coarse meal.
Next, add the lemon juice and avocado, if using. Process on low and slowly add the olive oil to your food processor in a steady stream. Blend just until combined.
Add the pesto sauce to zoodles (see recipe note below) for a delicious grain-free pasta dish, or toss with your favorite GF pasta. Also makes a wonderful dip for raw veggies, and a tasty sandwich spread. Yum!
To pan sear chicken: Preheat large skillet, preferably cast iron, over medium high heat. Add about a tablespoon of oil to coat bottom of pan.
Add chicken tenders and allow to cook 3-4 minutes until browned. Then flip and continue to cook another 2-3 minutes until cooked through.
Serve chicken with pesto zoodles for a delicious and healthy meal. Enjoy!

Notes

Zoodles are the perfect gluten-free, grain-free pasta replacement. Not only are they full of nutrients, they're delicious and super easy to make. Be sure to check out my How to Spiralize tutorial for details. I recommend spiralizing 2 medium zucchinis per person. Simply steam 1-2 minutes until desired texture is reached. Then toss with this delightful pesto or your favorite sauce of choice.

https://thenourishinghome.com/2016/01/pan-seared-balsamic-chicken/

You Might Also Like:

Veggie Quiche with Hash Brown Crust

Mediterranean Chicken "Date Night Dinner" (GF)

How to Season and Grill Veggies Like Pro!