Kelly, Author at The Nourishing Home

A heartfelt apology!

I am embarrassed to tell you that I had no idea that the term “Squaw” in reference to Squaw Bread (a classic brown bread made with wheat, rye and molasses) is a derogatory term. So for any and all who I offended by naming my new grain-free brown bread recipe with that term, I sincerely apologize. It was not meant to offend anyone, but was simply my own ignorance in not being aware of the true, original meaning of the term.

I am of course SO thankful that a kind reader took the time to let me know in such a loving and grace-filled way, so I could apologize to you all and also change the name of this grain-free bread to Classic Sweet Brown Bread.

It’s particularly embarrassing to me since my own heritage includes my dear great-great grandmother who was a beautiful Cherokee woman from West Virginia. I fondly remember her daughter (my great grandma) telling me so many wonderful stories about her. And in fact, I am the only person in my family with brown eyes, which I attribute to my great great grandma.

So please accept my sincere apologies for using this term in ignorance. I also apologize for the extra step for those looking for the recipe, but I simple had to rename this bread, including the URL, so the links I provided previously in my emails to readers would instead lead to this page where I could offer both a heartfelt apology and also a way to redirect you to the recipe, which now has a more appropriate name.

With lots of thanksgiving for your grace and forgiveness, and of course the mercy and grace of Our Savior who’s blood continually cleanses us! In Him, Kelly 🙂

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Meal Plan Monday: November 11–24

By Kelly · Leave a Comment

Featured Recipes: Pumpkin is one of the quintessential flavors of fall. That’s why, throughout the month of November, I’m sharing a few of our family’s favorite pumpkin treats like these grain-free pumpkin swirl bars.

One of my favorite ministries is serving as the Meal Planning Contributor for The Better Mom, where I share my bi-weekly real food meal plans as a way to help inspire and encourage others. Each bi-weekly meal plan includes what’s on the menu for breakfast, lunch and dinner, as well as links to more than 40 of the delicious real food recipes featured.

Why is this called “Meal Plan Monday,” when it’s posted on Saturday? I thought it would be nice to give you the heads-up about what’s on the menu for the week ahead. That way, you have time to take advantage of incorporating some (or all) of the meals featured, if you’d like. Remember: To view the recipe links for each of the meal plans below, please pop on over to The Better Mom.

So … without further ado … here’s what’s on the menu for the next two weeks at The Nourishing Home. Again, you can find each of the recipe links over at  The Better Mom.

P.S. I’ve provided free links, so you can download the new Meal Plan Template for your own personal use.

P.S.S. If you’d like to learn more about meal planning, please check out my FREE Video Course “Mastering Meal Planning.”

Joyfully Serving Him, Kelly

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Southwestern Breakfast Frittata (GF)

By Kelly · 17 Comments

Ah, breakfast! The most important meal of the day!

Always on the hunt for something deliciously healthy to wake up to, I was especially exited to receive a review copy of Beth’s new eBook – The Breakfast Revolution, which is now officially on sale at her website.

In fact, I was so excited about this wonderful breakfast resource, I asked (okay, begged) Beth to allow me to share with you one of the fabulous gluten-free recipes featured in her new book. Happily, she agreed.

Of course, there are so many wonderful recipes in the book! But being an unabashed egg lover, I asked to share one of my favorite classic egg dishes – the always-satisfying frittata. And this one is the bomb! (We’re all about savory breakfasts here and this frittata is so rich and flavorful, I’m putting it on my meal plan this week for dinner!)

Southwestern Breakfast Frittata (GF)

This wonderful recipe is just one of the many easy-to-make recipes featured in The Breakfast Revolution – a delicious solution for gluten-free healthy breakfasts!

Ingredients

1⁄4 cup butter 
1 medium onion, diced 
1 medium tomato, diced 
1⁄2 red sweet pepper, diced 
1⁄2 orange or yellow sweet pepper, diced 
2 cloves garlic, minced
1 cup cooked black beans (or canned, rinsed and drained)
1⁄2 pound ground beef 
1 tsp salt 
1⁄2 tsp cumin 
1⁄2 tsp chili powder 
1⁄2 tsp oregano 
8 eggs 
1⁄4 cup cream (or milk)
1⁄2 tsp salt 
1 cup of grated cheddar cheese

Instructions

Warm a cast-iron pan, add butter. Toss in diced onion, tomato, garlic, and peppers.
Add ground beef, salt and spices.
Sauté mixture until beef is browned and veggies are tender.
If you notice a lot of extra liquid from the cooking process, use a large spoon to remove as much of the excess liquid as possible to ensure your fritatta isn't runny.
Then, distribute black beans in a layer on top of beef mixture.
Whisk eggs with cream in a bowl with 1⁄2 tsp salt, then pour egg mixture over top of beef and beans.
Sprinkle cheese over top.
Allow to cook for one minute on stove-top, then transfer to oven (only if you have a pan with an oven-safe handle!) at 300 degrees for 5 minutes, then broil for 5. Watch carefully during broiling to make sure it doesn’t cook too quickly and burn, as oven temperatures can vary, and broiling happens quickly.

Notes

Note: If you don’t have an oven-safe pan, then use a glass pie pan and bake for 15 minutes, or until set. (After Step 3, transfer mixture to pie plate. Fry meat and veggies first as per Step 1 and 2).

https://thenourishinghome.com/2013/11/southwestern-breakfast-frittata-breakfast-revolution/

*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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