Kelly, Author at The Nourishing Home

How to Season and Grill Veggies Like Pro!

Discover the secret to turning nutritious veggies into quick and flavorful meals – just fire up the grill and learn how to season and grill veggies like a pro!

My go-to favorite way to prepare veggies is grilling, since it takes just minutes to make a whole plateful of tasty veggies that can be used for creating a whole host of healthy, flavorful meals!

Honestly, it doesn’t get any easier than just brushing your veggies with a little oil, giving them a quick sprinkle of seasoning, and then tossing them onto the grill! Of course, knowing how to properly grill veggies can be a challenge, so be sure to check out my “How to Grill Veggies like a Pro” tips in the recipe notes below.

Another plus, grilled veggies almost always get a thumbs-up from those picky eaters in your home, since the caramelizing flames and touch of smoke from grilling does wonders for enhancing flavor!

Plus, you can save time and energy by also throwing on the grill a delicious main dish like Grilled Herb Chicken, Grilled Turkey Breasts, or a melt-in-your-mouth Grilled Grassfed Steak!

When it comes to kicking up the flavor a notch, there are lots of seasoning blends to choose from for enhancing the flavor of your favorite veggies. However, I find it’s just as easy (and often more economical) to make your own seasoning blends!

My simple and flavorful “Great Grilling Herb Seasoning Mix” recipe shared below is perfect for enhancing the fresh flavors of your favorite veggies, making them so irresistibly-good, even the picky eaters in your home may find themselves asking for seconds. Yay!

Similar to the seasonings used in my popular Slow Cooker Rotisserie Chicken, this blend is easy to customize to create even more fabulous flavor profiles. For example …

Spice it up! If you like a little heat, add some cayenne pepper or red pepper flakes to the mix.
Mediterranean flair! Capture the flavor of the Mediterranean by adding a touch of cumin and coriander.
Italian twist! Add a little dried basil and marjoram to the blend for an Italian twist to this tasty and versatile seasoning mix.

P.S. This flavorful seasoning mix is not only great for veggies, it’s also perfect for seasoning poultry, fish and meats! That’s why, during the holiday season, we make up big batches of this tasty seasoning mix to give as gifts to friends, along with recipe cards with ideas for using it. Check out “Season’s Greetings Gift in a Jar” for the recipe and details on making this tasteful and thoughtful gift!

Great Grilling Herb Seasoning Mix!

Ingredients

3 tsp fine sea salt
2 tsp dried parsley
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried rosemary
1 tsp fresh ground black pepper

Instructions

Add all of the ingredients to a small bowl. Mix well to combine. Transfer to a spice-size mason jar, or recycled spice bottle.
To season your favorite veggies, add 1-2 teaspoons of the blend to a small bowl. Then add 1-2 tablespoons of oil, such as olive oil or avocado oil. Mix well to combine.
Brush the seasoned oil onto your favorite veggies and grill {or roast} for best results.
This flavorful blend is also perfect for seasoning poultry, fish and meats!

Notes

How to Grill Veggies like a Pro:

1. Cutting veggies for grilling: Of course you can use a veggie grilling basket, or simply cut your veggies into larger pieces. The bigger the slice, the easier it is to turn the veggie and keep it from falling through the grate when cooking. And grill basket or not, the thickness of the cut is important to keep veggies from becoming mushy. Aim for 1/4-inch to 1/2-inch in thickness.

2. Prep the grill: For perfectly grilled veggies, start with a preheated grill set to medium-high heat. Once hot, turn the flames down to medium and clean the grill grate with a grill brush. Then oil the grate to prevent sticking. (Dip a wad of paper towels into oil, grab the wad with grill tongs, and then brush the grate.)

3. Seasoning veggies: Lightly brush the veggies with a small amount of avocado oil (or your favorite oil). Then, generously sprinkle with the seasoning mix above.

4. Grilling veggies: For perfect grill marks and to prevent tearing, sear the veggies undisturbed for a few minutes before flipping them over. To prevent mushy veggies, remove them from the grill a bit before they reach your desired level of doneness. They’ll continue to cook a bit even after they’re removed from the flame, especially if covered with foil.

https://thenourishinghome.com/2017/10/grill-veggies-like-a-pro/

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Introducing ... Whole30 Fast and Easy!

Pumpkin Pie Muffins {Grain-Free, Dairy-Free}

By Kelly · 4 Comments

Autumn is the perfect time of year to put on our aprons, preheat our ovens, and enjoy some delicious Fall baking adventures like these scrumptious Pumpkin Pie Muffins.

These grain-free, dairy-free pumpkin spice infused muffins are so moist and delicious – definitely a wholesome way to celebrate the fabulous flavors of fall! They’re perfect for breakfast, brunch, teatime, or just because!

There’s nothing like the aroma (and tantalizing taste) of pumpkin spices to entice friends and family to gather together! So grab your apron, and let’s celebrate fall with these delicious, easy-to-make pumpkin pie muffins!

P.S. This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my first published 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!

Pumpkin Pie Muffins {Grain-Free, Dairy-Free}

Ingredients

1 3/4 cups blanched almond flour
1 tsp coconut flour
1 1/4 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp fine ground sea salt
3/4 cup pumpkin puree
1/3 cup pure maple syrup (or honey)
3 Tbsp pure coconut milk
2 large eggs
2 tsp vanilla extract
1 tsp apple cider vinegar
Optional: 1/4 cup each currants and walnut pieces

Instructions

Preheat oven to 350°F. Line a 12-cup muffin pan with 8 parchment muffin liners.
In a small bowl, combine almond flour, coconut flour, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together the pumpkin and maple syrup (or honey), until well blended. Then whisk in the milk, eggs, vanilla and vinegar until smooth and well combined.
Using a spoon, stir the dry ingredients into the wet and mix until well blended. Gently fold in the currants (or raisins) and walnuts, if desired.
Evenly distribute the batter among the 8-lined muffin cups. Sprinkle tops with additional currants and walnuts, if desired.
Bake for 25-28 minutes, until a toothpick inserted in center comes out clean. Allow muffins to cool for 5 minutes, then transfer to a wire rack to finish cooling. Yum!

https://thenourishinghome.com/2017/10/pumpkin-pie-muffins-grain-free/

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From Freezer to Table: Slow Cooker Sweet & Spicy Chicken

By Kelly · 4 Comments

This easy and flavorful Slow Cooker Sweet & Spicy Chicken is a healthier and tastier alternative to take out, and even better – it’s no fuss!

Finding ways to save time, money and stress while eating healthier is definitely a passion I love sharing! That’s why I’m excited to share an updated version of one of my favorite slow cooker meals, which just so happens to be featured in the new cookbook, From Freezer to Table, by my dear friends Polly and Rachel at Thriving Home.

My new-and-improved Slow Cooker Sweet & Spicy Chicken is a definite family favorite. The all-natural sweetness of apricot jam combined with a flavorful array of seasonings results in a sweet-n-spicy sauce perfect with slow-cooked chicken and veggies. Simply serve over a bed of basmati rice or cauli-rice for a quick and healthy meal!

It’s not only a healthier option to typical take-out – it’s also no-fuss! Simply prep the ingredients ahead of time and place them in the freezer. Then, when you know you’re going to have one of those days where there’s just no time to cook, you can simply toss this tasty freezer meal right into your slow cooker and enjoy a super-easy home-cooked meal! (See note in recipe below for details.)

As a busy mom like you, I know it can be a real challenge to get a healthy meal on the table, which is why I’m so excited that my talented friends Polly and Rachel decided to combine all of their freezer meal expertise into a helpful new cookbook, From Freezer to Table. Their beautiful book contains 75+ delicious whole food recipes and how-to-strategies for creating easy, family-friendly meals that can go from the freezer to the table in a snap!

P.S. If you’re gluten-free like me, you’ll be happy to hear that 20+ of the recipes are gluten-free (including my recipe featured in the book, which I’m sharing below). A few of my favorite gluten-free/grain-free freezer meals from the book include: Lemon-Garlic Chicken (p. 88); Flank Steak with Chimichurri (p. 101); Totally Tasty Taco Kit (p. 108), Zesty Marinated Shrimp (p. 137); Chili-Rubbed Beef Brisket (p. 195) and there’s so many more!

Of course, many of the grain-based recipes in the book can easily be adapted to be gluten-free and grain-free meals by simply substituting with zucchini noodles or cauli-rice instead. Burgers and sandwiches calling for a bun can easily be wrapped in lettuce instead, or served on a sweet potato bun.

And last but not least, I love that Polly and Rachel share step-by-step freezer cooking basics, and their awesome how-to tips for planning Freezer Cooking Parties with friends and family. They have so many helpful, practical ideas for stocking your freezer with lots of simple, healthy meals to make it easier and more enjoyable to gather around the table with those you love, even on the busiest days!

Slow Cooker Sweet & Spicy Chicken (GF, DF)

Ingredients

3 lbs boneless, skinless chicken thighs
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
3 cups broccoli florets

For the sweet & spicy sauce:

2 cups all-fruit apricot jam
2 cloves garlic, minced
2 Tbsp coconut aminos
2 tsp dry mustard
2 tsp dried minced onion
2 tsp sea salt
1/2 tsp ground ginger
1/2 tsp red pepper flakes (use more for a spicier sauce)
2 Tbsp arrowroot powder (for thickening sauce)

Instructions

Cut chicken thighs into bite-size chunks and place into a 6-quart slow cooker.
Cut the veggies as noted above. Place in a bowl and refrigerate until ready to use, as noted below.
In a medium bowl, whisk together the apricot jam, garlic, soy sauce or coconut aminos, mustard, onion, salt, ginger, and red-pepper flakes. Pour over the chicken.
Cover and cook on low for 4 to 5 hours. Check chicken at the 4-hour mark, if it's not cooked through, continue cooking. Once the chicken is cooked through, add the sliced bell peppers and broccoli florets. Then, continue cooking on low until veggies are al dente (about 30-45 minutes).
Use a slotted spoon to remove chicken and veggies from slow cooker and place in a serving dish. Whisk in the arrowroot powder to thicken the sauce, if desired.
To serve, ladle the sauce over the chicken and veggies. Serve over basmati rice or cauli-rice.
To Freeze: Place the veggies into a freezer-safe container and freeze. Add the diced chicken to a separate freezer-safe container, top with the sweet-n-spicy sauce, and freeze.
To Prepare: Thaw the chicken mixture and veggies in the refrigerator overnight. When ready to cook, follow the instructions above beginning in Step 4. Easy and delicious!

https://thenourishinghome.com/2017/10/slow-cooker-sweet-spicy-chicken/

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