Whole30 Archives - Page 11 of 25 - The Nourishing Home

How to Make Sweet Potato Buns {GF, Whole30}

Discovering new ways to sandwich your favorite fillings means you don’t have to give up the convenience and pleasure of those classic favorites. I discovered the joys of the beloved “sweet potato bun” courtesy of the Whole30 Cookbook and honestly, I love it! Sweet potato buns are not only easy-breezy to make, they taste great and are absolutely adorable too!

How to Make Sweet Potato Buns

Step One: Carefully slice one large sweet potato into quarter-inch rounds using a mandoline, food processor with slicing attachment, or quality chef’s knife. Place the sweet potato slices into a large bowl and drizzle with 2-3 teaspoons of olive oil. Toss well to evenly coat the slices.

Step Two: Place the slices on a parchment-lined baking pan and sprinkle with a little sea salt to taste. Bake in a 425°F oven for 15-20 minutes, until soft and tender. (I like to use my handy dandy countertop toaster oven to save time and energy.)

Step Three: Use your delicious roasted sweet potato slices just like you would a regular burger bun. They’re perfect for making mini-burgers, pulled pork sliders or sloppy joes.

P.S. I also love using leftover sweet potato buns for making quick and easy sausage-n-egg breakfast sandwiches. Simply warm them in a hot skillet and top with a turkey sausage patty and a heaping spoonful of scrambled eggs. So good!

Incase you’re wondering why my sweet potato slices aren’t bright orange, it’s because I prefer using white sweet potatoes when making sandwich buns. That’s because white sweet potatoes tend to be less sweet than their orange counterparts. This allows the flavors of your fillings to take center stage. Although I must admit, when it comes to spicy fillings, there’s something to be said for the complementary flavor and sweetness that orange-flesh sweet potatoes deliver.

With just one bite, I think you’ll agree that these easy-to-make sweet potato buns are a tasty way to enjoy a healthy burger or sandwich, whether you’re living grain-free, taking the Whole30 Challenge, or are simply looking for more delicious ways to get more veggies on your family’s plate!

You Might Also Like:

Sautéed Greens with Bacon {Whole30}

Fresh Summer Grilling with Chimichurri ...

Cilantro Lime Chicken

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

By Kelly · 1 Comment

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:

Grilled Ribeye Steak with Cilantro Lime Chimichurri {Whole30}

Grilled Steak & Veggie Fajitas (GF Option)

How to Make Sandwich Wraps with Greens {Whole30}

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:

Stir Fry Veggie Zoodles {Recipe Makeover Whole30 Style}

Favorite Summertime Fajitas (GF)

Roasted Caprese Chicken