Kelly, Author at The Nourishing Home

Lemon-Garlic Green Bean Sauté (GF)

In our humble opinion, Thanksgiving dinner wouldn’t be complete without a side of deliciously prepared fresh green beans!

And although green bean casserole is a classic at this time of year, for those with certain food allergies (or those counting calories), it’s not the best option to put on the table.

That’s why we love this simple, yet delectable dish that truly showcases the flavor of fresh green beans. In fact, this easy-to-make recipe is one we enjoy over and over throughout the year!

Lemon-Garlic Green Bean Sauté (GF)

Yield: 5-6 servings

Ingredients

2 pounds fresh green beans
2 tbsp butter, plus 1 tbsp olive oil (if DF, use 3 tbsp olive oil)
1-2 cloves garlic minced
2 tsp lemon zest
sea salt and pepper to taste

Instructions

Snap off ends of green beans and rinse well. In a large bowl, prepare an ice-water bath.
Bring a stockpot of water to a boil. Then add the green beans and cook until color is set and green beans are slightly tender (about 2-3 minutes).
Drain and transfer green beans to the ice-water bath in order to stop the cooking process. Drain again. Set blanched green beans aside. (See time-saving tip below.)
Melt butter and oil in a large skillet over medium heat. Add the minced garlic and sauté until just fragrant, about one minute.
Add the blanched green beans and lemon zest. Toss well to coat. Cover skillet and allow beans to warm about 1-2 minutes, until desired softness is reached. Season to taste with sea salt and pepper. Transfer to a simple serving platter and enjoy!

Notes

Time-Saving Tip: To save time on the big day, blanch the green beans the day before and store in an airtight container in the fridge. Then, follow recipe instructions to sauté them just before you're ready to serve dinner.

https://thenourishinghome.com/2013/11/lemon-garlic-green-bean-saute-gf/

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Creamy Pumpkin Pie Custard (DF, GF)

By Kelly · 8 Comments

Pumpkin pie is the quintessential Thanksgiving dessert. And as much as we adore pumpkin pie around here, sometimes it’s nice to have a lighter option, especially after a more-than-filling Thanksgiving feast!

This easy-to-make, dairy-free custard rises up beautifully like a soufflé and is just as light and fluffy in texture as well. It boasts all the fabulous flavors of creamy pumpkin pie without the heaviness of a crust. Top with a dollop of whipped coconut cream and a sprinkling of cinnamon for even bigger smiles!

(some of the links below are aff.links)*

Creamy Pumpkin Pie Custard (DF, GF)

Yield: 5-6 servings

Ingredients

1 1/2 cups pure unsweetened coconut milk
1/3 cup pure honey (I prefer sage honey due to its mild flavor]
3 large eggs
3/4 cup pumpkin puree (not pumpkin pie mix)
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1 tsp pure vanilla extract
2 tsp coconut flour

Instructions

Preheat oven to 350°.
In a large bowl, whisk together coconut milk and honey until well combined.
Next, whisk in the eggs, pumpkin, pumpkin pie spice, salt and vanilla. Add the coconut flour and continue to whisk until well combined.
Evenly distribute the custard into 5-6 small ramekins, making sure to leave at least a half-inch or more of space from the top of each cup.
Place the ramekins on a baking sheet and carefully transfer to the oven.
Bake for 30-35 minutes, until they rise up and set in middle (a slight jiggle in the center is fine, as the custard will continue to set a bit as it cools).
Carefully remove the custard cups from the oven and transfer to a wire rack to cool.
Lightly dust tops with a sprinkling of cinnamon. Serve warm with a dollop of whipped coconut cream, if desired.

Notes

Here's a trick I use to ensure my coconut milk is well combined, especially in the wintertime when the temperatures are cooler and canned coconut milk often separates as a result.

Heat some water in a small saucepan, until it just starts to steam (not boil). Turn off the heat, and add the unopened can(s) of pure unsweetened coconut milk to the pan of warm water. Allow it to sit a few minutes to warm the milk. Next, shake the can thoroughly, then open it. The milk will now be well combined and ready to use in your favorite dairy-free recipes.

https://thenourishinghome.com/2013/11/creamy-pumpkin-custard-df-gf/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

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Thank you for being a partner in Healthy Living Across the Globe!

By Kelly · Leave a Comment

Well, the healthy living bundle sale may be over, but its impact certainly is not!

I am praising God that together we raised $963.08 for those most in need across the globe – right now, that is the people of the Philippines You can read more here about the emergency relief efforts and fund that Samaritan Purse has set-up. I encourage you to prayerfully consider further helping in this campaign to bring food, water and relief to those suffering in the Philippines.

The funds raised through the recent healthy living bundle sale are the result of your generous heart in choosing to be blessing to others by purchasing the bundle here at The Nourishing Home.

And so my family and I thank you for allowing me the honor of partnering with you to present 50% of the proceeds received from the bundle sale to Samaritan’s Purse this holiday season. I am so grateful to God for allowing us to come together to make a difference in so many lives.

To Him be the glory and honor forever! May He continue to bless you and your family with all the grace and love of His Precious Son!

Joyfully Serving HIM, Kelly