Kelly, Author at The Nourishing Home

Meals Made Simple: Photo Tour & Book Review

A few weeks ago, I received an amazing gift – Danielle Walker’s Meals Made Simple. It has been such a special blessing to me, especially since this summer was so difficult and I wasn’t eating as well as I should. That’s why I recently started the Whole30 program – in an effort to hit the “reset” button and get back on track with my health.

So when Danielle’s beautiful new cookbook arrived, it truly was God’s perfect timing! I’ve been so excited to share this helpful new resource with you and so I’ve put together a little photo tour of why this book is so special to me!

Yet, before I launch into my absolute adoration of Danielle and begin gushing over her amazing new cookbook, I wanted to first share just a little with you about why she has been such a huge inspiration to me personally, and to so many others who struggle with chronic health issues.

As many of you know, in the spring of 2012, I made the commitment to go gluten-free in an effort to better manage my chronic autoimmune and inflammatory illnesses. And although I did see a huge improvement in my health, I still continued to struggle with recurrent episodes of painful digestive issues and fatigue. It wasn’t until the Lord graciously let me on a path of discovering the grain-free lifestyle that my health truly made a dramatic turn for the better.

As a result of the knowledge shared by many talented grain-free bloggers like Danielle at Against All Grain, I learned how the grain-free lifestyle was radically transforming lives by helping so many who were suffering (just like me, and many of you) to find relief and hope!

Personally, I find that to be the most endearing quality about Danielle – her passion for sharing hope. She has a real gift for encouraging and inspiring others by sharing her personal health struggles and her talent for making grain-free living so incredibly delicious and simple that you truly do not feel like you’re missing out on anything.

So that’s why I have been an avid fan of Danielle’s and was so excited to purchase her first book Against All Grain, you can read my review of her first book here. Then just one year later, she far surpassed the bar she raised with Against All Grain in bringing us another soon to be NY Times Best Seller – Meals Made Simple.

What I love about Meals Made Simple is that it completely lives up to its name. Each of Danielle’s recipes are simple, yet delicious and best of all – they’re family-friendly too! What better way can I express how much I love this book, then to give you a little photo tour that highlights just a few of my favorite recipes and helpful features of this amazing grain-free cookbook.

As a busy mom and wife herself, Danielle knows firsthand that we could all use more simple healthy recipes for easy weeknight cooking. So she pulled out all of the stops and has delivered more than 100 delicious and nutritious recipes that include everything from simple comfort foods to easy-to-make gourmet delights.

But the wonderful thing is … she doesn’t just stop there! Instead, (as shown above) Danielle also includes an 8-week dinner meal plan with shopping lists, quick meals, and make-ahead meals to help us save time, money and stress. (You know how much I love meal planning!) She also includes her personal tips for managing a food budget, stocking the pantry, and lots of other helpful tips & tidbits that make cooking and planning meals a snap!

Shown above are a few of my favorite recipes from Meals Made Simple. With more than 100 delicious recipes, it isn’t an easy task to pair down my favorites list to just a handful, but for the sake of time, below are just a few of our very favorites!

Breakfasts – Danielle shares a bunch of delicious breakfast ideas, but my favorite by far is her section on quick & healthy egg scrambles. She provides so many great ideas for whipping up tasty, healthy egg dishes – I promise you’ll never get bored with eggs again!

Salads – I must admit, I’m not a huge salad fan, unless they are truly hearty. So I was pleasantly surprised to find Danielle’s salad recipes to be a meal in themselves. Especially her amazing Buffalo Chicken Salad. Oh my, it’s truly remarkable! Even the strapping young lads in my home loved it.

Dinners – My family can attest, there really hasn’t been a single dinner of Danielle’s that we haven’t enjoyed. But our hands-down favorite so far is her spicy, flavorful Chicken Verde. I love that I can pop it in the slow cooker and come home to a delicious dinner ready for my whole family to enjoy.

Sides – As I’ve made my way along the grain-free path, I’ve often found myself craving rice. It’s really the only grain that I miss and one that I’ve been reluctant to replace. So when I saw Danielle’s section on how to make a variety of cauliflower “rice” dishes, I was a bit skeptical. But thank goodness my curiosity was greater than my doubt, because I truly enjoyed this newfound alternative – especially her flavorful Saffron Cauli-Rice.

Zoodles (a.k.a. veggie pasta) – Yes! You know my passion for spiralizing, as evidenced by my How to Spiralize Series this past spring. Well, I’d never have thought to create Pepperoni Pizza Pasta, but thank goodness Danielle did. This crazy-good recipe captures all the flavor of a meat-lovers pizza.

Desserts – Anything lemon immediately catches my eye, since I adore its tangy citrusy flavor. I’ve been wanting to create a grain-free lemon pudding cake recipe for months, but there’s simply no need to now. Danielle’s light and luscious Lemon Curd Cake is a delicious dream come true!

A Treat for the Eyes – Of course, I would be completely remiss if I didn’t mention Danielle’s amazing talent for food photography. As you flip through Meals Made Simple, it’s like being transported into real foodie heaven where each recipe looks absolutely divine. So perhaps the only drawback to this book is that it may leave you (like it did me) feeling a bit overwhelmed in not knowing which recipe you should to make first! So, I decided that I will just enjoying making them ALL! Problem solved.

I hope you’ve enjoyed this glimpse of a few of my favorites from Meals Made Simple and that it’s helped you to see what a wonderful resource this book truly is! Of course, you can always take a more extensive peek at Danielle’s Meals Made Easy cookbook on Amazon using the “Look Inside” feature.

If you are living gluten-free, grain-free or simply want to reduce your carbohydrate intake and eat healthier, Danielle’s Meals Made Simple cookbook is a helpful, practical resource full of delicious, easy-to-make recipes. I simply cannot recommend this beautiful, helpful book more!

Thanks, Danielle, for sharing your God-given talents with us. You truly are a blessing and are making a tremendous difference in so many lives!

And thank you, dear readers, for allowing me to share yet another wonderful healthy lifestyle resource to help you in living a more nourished life!

P.S. If you’d like to join me on a 30-day whole food grain-free journey, be sure to check out my post “Ready to Jumpstart Your Health: Join Me for Whole30.” This post outlines how you can take charge of your health and discover the many benefits of the grain-free lifestyle. So please join me!

Disclosure: Although I received a free copy of Meals Made Simple from the publisher, as always the review above is based on my honest, personal opinion of this book. By choosing to purchase this book through one of the Amazon affiliate links in this post, The Nourishing Home will receive a small portion of the sale at no additional cost to you. Thank you for your support of this ministry!

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Italian Stuffed Peppers

By Kelly · 1 Comment

Guest recipe post by Dena at Back to the Book Nutrition

We all have certain meals that mean “comfort” to us – whether they’re a childhood favorite, or a special recipe passed down from generation to generation.

One of my favorite comfort foods is stuffed peppers. Growing up, my grandmother made them often and I can still remember the smell of her delicious, homemade-with-love, stuffed peppers baking. Today, I’m excited to share with you a grain-free version of this classic dish.

These savory Italian Stuffed Peppers are veggie-loaded, grain free, and completely delicious!

The key to this recipe is the quality of the ingredients. It sounds cliché, but it’s really true! Paying a little more for good Italian sausage (from pastured pork, if possible) and fresh mozzarella is so worth the authentic flavor and texture they add. Homemade, or higher quality store-bought marinara sauce will give a nice robust flavor to the filling as well.

Viva l’Italia!

Although they do take a bit of time to assemble and cook, it’s worth the effort since they hold up well for a few days in the fridge (leftovers!) and can also be frozen and defrosted for a quick weeknight meal.

I don’t mind occasionally putting in more time on the front end for a dinner that’s a comforting favorite, and that pays me back by being able to take a night off of cooking and serve it a second time with equally delicious results!

Plus, these savory stuffed peppers are so satisfying that this recipe can easily be stretched into three dinners. Mine is a family of four with two young children and I can serve 4 of the stuffed peppers one night, another four leftover peppers on another night, and freeze the final four for a later date.

Now that’s what I call saving time in the kitchen! And what to do with all that time you’ve saved? Why not celebrate by whipping up an Easy, Grain Free Peach Crumble or a batch of Black Cherry Cobbler Squares (grain & dairy free) for an extra special treat!

Looking for even more delicious whole food recipes? Be sure to check out Kelly’s Healthy Recipes section. She also provides FREE Weekly Whole Meal Plans with links to each of the delicious family-friendly recipes featured. Three cheers for healthy meals the whole family will love!

Italian Stuffed Peppers (Grain-Free)

Ingredients

12 large bell peppers, any color (red, orange and yellow varieties are best)
3 Tbsp + 2 tsp butter, divided
4 large cloves garlic, minced or pressed
½ large yellow onion, finely chopped
6 medium red potatoes
½ large yellow squash
½ large zucchini
1 pound pastured Italian pork sausage (casings removed if links)
½ tsp sea salt
2 tsp dried oregano
1 tsp dried thyme
24 ounces homemade or high quality store-bought marinara
¼ cup grated Parmesan cheese
12 ounces fresh mozzarella (not shredded)
Optional: Fresh basil for garnish

Instructions

To boil the peppers:

Fill 2 large stock pots (or a stock pot and a Dutch Oven) about 2/3 full with water and place over high heat. While waiting for the water to come to a boil, remove the top of each pepper (cap with stem) by carefully cutting the pepper horizontally about ½” from the top. Set aside the pepper caps. Use clean hands to remove the white membrane and seeds from the inside of each pepper; discard.
Once the water is boiling, gently add all the hollowed peppers to the pot. Use metal tongs to occasionally turn the peppers so that they cook evenly. Boil about 5 minutes, then use tongs to remove peppers from water and place upside down on a clean kitchen towel to cool and dry.

To make the Italian stuffing:

Melt 3 Tbsp butter in a large stock pot or Dutch oven. While butter is melting, remove stems from the uncooked bell pepper caps and finely chop the pepper caps.
Add the chopped peppers, garlic, and onion to the melted butter and sauté over medium heat, stirring often with a wooden spoon, until onion is translucent.
Dice the red potatoes (leave skins on). Add diced potatoes to the cooking pot as you chop them, giving the mixture a good stir every so often. Then, dice the squash and zucchini and add to the mixture, stirring after each addition.
Next, add the sausage, sea salt, and dried herbs. Stir, using the wooden spoon to break the sausage into small crumbles. Continue cooking, stirring constantly until veggies are soft and sausage begins to brown.
Stir in the marinara sauce and grated Parmesan, then turn off the heat.

To assemble and bake the stuffed peppers:

Preheat oven to 375°F. Butter two casserole dishes with one teaspoon of butter each.
Use a spoon to fill each pepper with the Italian stuffing. Place the filled peppers, right side up, into the casserole dishes, making sure they’re evenly spaced in the dishes.
Slice the fresh mozzarella into 12 rounds about ¼” thick. Place one slice of mozzarella on top of each pepper, gently pressing it into the Italian mixture so it’s fixed in place.
Place the casserole dishes in the oven and bake for 10-15 minutes, or until cheese is melted. If desired, broil for 1-2 minutes until the cheese begins to lightly brown and bubble. (This adds a wonderful depth of flavor to the dish.)
Remove from oven, garnish with basil ribbons, or a sprig of baby basil leaves, and serve.
Store leftover peppers in an airtight container in the refrigerator for up to 3 days. You can also freeze the peppers for up to one month. (Defrost in the fridge overnight before reheating.) To reheat, place peppers in a foil-covered casserole dish and bake at 350°F for about 20 minutes, or until hot.

https://thenourishinghome.com/2014/09/italian-stuffed-peppers/

Dena Norton is a registered dietitian (RD) turned stay at home mom. She and her husband, Rick currently have two precious children, ages 4 and 22 months. In 2013 she started Back To The Book Nutrition, a business and blog that inspires others to enjoy and worship God through nutrition and health. Subscribe to Dena’s blog or join her on Facebook, Twitter, and Pinterest!

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Simple Healthy Breakfasts in 15 Minutes or Less!

By Kelly · 10 Comments

The morning rush hour can be quite a challenge. Believe me, I know! But in the hustle-bustle of getting kids dressed and out the door for school (or ready to be schooled at home), it’s important to also take time out to start the day with a healthy breakfast!

Eating a nutritious breakfast not only helps kids stay healthy, but it also helps them to do better in school. Studies show that kids who eat a wholesome breakfast have improved cognitive function, memory, behavior and attention span.

So what better motivation is there than that for whipping up a delicious and nutritious breakfast – not just for the kiddos, but you and your spouse too!

Of course, time is always hard to come by. That’s why, I’ve put together a round-up of some quick, yet healthy, gluten-free (and grain-free) breakfast recipes that will give your kids the energy they need to do their best in school, without slowing you down during the busy morning rush hour.

Time-Saving Tip: Breakfast can be especially simple, when you plan ahead. By doubling or tripling your favorite go-to breakfast recipes (like biscuits, waffles, pancakes, muffins, etc.), you can freeze the extras. Then, simply reheat them throughout the week for a super fast and nutritious breakfast. Another benefit to stockpiling already-prepared healthy breakfast foods is minimal clean-up – saving you even more time! Yeah!

Simple, Healthy, Gluten-Free (and Grain-Free) Breakfast Ideas

Fruit & Yogurt Parfaits

What kid wouldn’t want an ice cream sundae for breakfast? So why not offer your family the next best thing … breakfast sundaes made with wholesome yogurt, crispy nuts and fresh fruit. And of course, there’s always the classic fruit & yogurt parfait made by layering yogurt with homemade granola and fresh berries.

Of course the healthiest yogurt is homemade, so if you have a few minutes to spare on the weekend, I highly encourage you to give it a try. In my “How to Make Greek-Style Yogurt“ post, I show you just how simple it is to make both dairy and non-dairy yogurt.

Gluten-Free Oatmeal & Grain-Free Breakfast Porridge

It’s no surprise that studies have shown processed cereals to be among the worst breakfast foods for children (and adults too). For example, Tufts University researchers discovered that children who ate oatmeal scored up to 20 percent higher on academic tasks than children who ate processed cereal for breakfast.

And incase you or your kids think oatmeal is boring, think again? There are lots of delicious ways to liven-up oatmeal, such as my family’s favorite quick and easy …
• Banana Split Oatmeal Breakfast Buffet and
• Cinnamon Maple Crunch Oatmeal.

Grain-free? No problem! My simple Cinnamon Apple Breakfast Porridge is a delicious grain-free alternative to oatmeal, as shown in the photo at right!

Homemade Granola

And continuing on the topic of healthy alternatives to processed cereals, homemade gluten-free granola has all the crunch-appeal and sweet flavor of cereal without any health detriments.

Grain-free? Again, no problem, my delicious Grain-Free Cinnamon Crunch Granola is amazing, and so easy to make, as shown in the photo!

Breakfast Sandwiches

There are lots of ways to build a quick-n-easy breakfast sandwich that’s as healthy as it is delicious …

Bacon Egg Cheese Biscuit • Transform leftover biscuits into Bacon, Egg & Cheese Biscuits – a great breakfast for families on-the-go … No biscuits, no problem. Simply substitute with your favorite wholesome toasted bread or bagel.

• Use leftover waffles to assemble a wonderful waffle sandwich, or leftover pancakes to create Nut Butter & Jam Pancake Sandwiches.

• And don’t forget about breakfast wraps! A little salsa, cheese and scrambled eggs can magically transform into a delicious Breakfast Burrito or Breakfast Tostada.

An Egg-cellent Way to Start the Day!

Eggs are packed with protein and nutrients, including the important B-complex vitamin choline, which is associated with better neurological function. And they’re so quick and easy to prepare.

Whether it’s a simple Toad in the Hole or a quick Veggie Egg Scramble with your favorite add-ins, you’ll be serving up a hearty breakfast that will keep your kids fully energized and ready to learn!

Got More Than 15 Minutes to Spare?

Weekends are a great time to try new breakfast recipes and to cook-up double or triple batches of your favorite breakfast staples in order to save time later (as mentioned above). That way, you’ll knock out at least two days or more worth of breakfasts, rather than just one.

Here are some of my favorite breakfast foods that can easily be doubled (or tripled for that matter):

Pancakes
Waffles
French Toast
Biscuits
Muffins
Boiled eggs

Storing breakfast foods:

The following homemade breakfast foods can be individually wrapped and stored in airtight containers in the freezer for up to a month. When ready to serve, no need to thaw – simply place in a 200°F oven to reheat until warmed.

Pancakes
Waffles
French Toast
Biscuits, whole grain (be sure to cut in half first before freezing)

The homemade breakfast foods listed below are best stored in the refrigerator (not freezer). Simply place in airtight containers in the fridge for up to 5-6 days. When ready to serve, place in a 200°F oven to reheat until warmed.

Biscuits, almond flour (be sure to cut in half first before freezing)
Muffins (especially almond flour muffins)
Boiled eggs
Yogurt (dairy or non-dairy)

6 pancake muffins CloseUp More healthy breakfast ideas & recipes …

Some of our favorite weekend breakfast recipes can be found in the breakfast section of this site and on my breakfast pinterest board. Again, these recipes can easily be doubled or tripled and stored in the fridge or freezer for a super-quick weekday breakfast!

I also encourage you to pop over to KitchenAid to check out my quick and easy Grab-n-Go Pancake Muffins that can be made in less than 30 minutes, plus they reheat beautifully, so why not bake a double batch!

Three cheers for healthy breakfasts that are as easy to prepare, healthy and delicious!

Joyfully Serving HIM, Kelly

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