The Nourishing Home

living healthier lives in service to the King!

Welcome to The Nourishing Home!

By · 16 Comments

Welcome, friends!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing real food recipes that are healthy, easy and delicious with thanksgiving to God for His bountiful provision! And most important, my heart’s desire in doing all of this is to bring glory to God and inspire each of us to live more fully for Him!

If you want to eat healthier and provide delicious and healthy home-cooked meals for your family, then this is the blog for you! Each week, you’ll find new posts with healthy recipes, real food cooking tips and techniques, nutrition information and overall encouragement and resources to help you in your journey to a more nourished life!

Some of the helpful features of this blog include:

• Subscribe to The Nourishing Home and receive a FREE “Healthy Ice Pops & Frozen Treats”
e-book, as well as weekly updates about what’s new on the blog, such as delicious real food recipes, meal planning tips, helpful cooking techniques and more!
• An easy-to-search Visual Recipe Categorization System allows you to easily browse through photo categories of recipes to quickly find just what you’re looking for!
• Print Recipes function allows for quick and easy printing of your favorite TNH recipes via an awesome online free recipe organization system called ZipList!
• Save Recipes using Ziplist’s awesome recipe box feature – a great way to store your favorite recipes for easy retrieval when you’re ready to make them!
• Create your own Shopping List – by using Ziplist, you can easily add the ingredients of any of TNH recipe into your Ziplist shopping list!
• Pin It! Pinterest lovers now have the ability to pin-away and share their favorite TNH recipes with friends & family!

The weekly posts you’ll discover on this blog include:

• Recipe Makeovers: Making favorite recipes healthier by utilizing real food ingredients and techniques that result in delicious recipe transformations that your family will love!
• New Favorites: Join me in the quest to discover delicious and nutritious real food recipes that add a healthy variety to everyday cooking.
• Mastering Meal Planning: Free weekly real food meal plans and helpful strategies to help you master the art of meal planning – the secret to saving time, money and stress in the kitchen!
• Kids in the Kitchen: Kid-friendly recipes and strategies for sharing the joys of healthy cooking with your children.
• Nourishing Know-How: Information, tips and resources on real food cooking techniques such as soaking, fermenting, sprouting, etc.
• Encouragement: Inspiring posts from guest bloggers who will share their wit and wisdom in encouraging us to wholeheartedly walk with the King!

A heart of GRATITUDE … As we celebrate the launch of The Nourishing Home blog, I want to thank the Lord for providing this opportunity for me to minister in this way. It is my continued prayer that He will enable me to use this blog as a means to glorify Him and be a source of encouragement for many to come to know Him, love Him and serve Him. I’d also like to thank my hubby and boys for their encouragement, great ideas and patience – they are such a blessing from God! Thank you to my Mom as well for being such an encourager!

And last, but certainly not least … A huge thank you to the team of special friends who worked tirelessly behind the scenes putting this blog together! Julie at Deluxe Designs worked right up to the birth of her son to get this site built and launched – she is simply amazing and I owe her a debt of gratitude for all of her skill and hard work! A special thank you to my sweet and talented friend Nancy Panaccione for her generosity in creating all of the artwork on the site – she is such a gifted artist and such a wonderful sister in Christ! I also want to thank designer-extraordinaire Em Arata for creating The Nourishing Home logo – she captured so well the warmth and inviting spirit of fun that I hope to impart to everyone who visits!

And heartfelt thanks and blessings to each of you! My heart is to help! So let me know if there is something you’d find of benefit in your pursuit of living a more nourished life in service to the King!

Joyfully Serving Him, Kelly

You Might Also Like:

Healthier Cinnamon Toast (GF Option)
Enchilada Casserole (GF Option)
The Ultimate Healthy Kids' Lunches Giveaway!

Soaked Cinnamon Crumb Cake & Cupcakes

By · 7 Comments


This moist, delicious cinnamon crumb cake is a classic favorite! You can make a cake or cupcakes with this recipe, and it tastes great with either a simple sprinkling of walnuts on top, or a sweet Nut Crumble Topping.

If you’re new to the world of traditional-real food cooking, the “soaking” process may seem a bit strange. But be assured, the centuries-old process of soaking grains helps to breakdown the antinutrients and hard-to-digest components of the grain and at the same time, helps to release highly beneficial nutrients.

Soaking grains for optimal nutrition is really very easy! It just takes a little planning ahead. The result is a highly nutritious and easy-to-digest whole-grain food with wonderful robust flavor.

To learn more about the health benefits of soaking, please check out “How to Soak Grains for Optimal Nutrition.”

Print
Soaked Cinnamon Crumb Cake & Cupcakes

Yield: 1 9x9-inch cake, or 1 1/2 dozen cupcakes

Soaked Cinnamon Crumb Cake & Cupcakes

Ingredients

    Step One: Soaking
  • 2 cups organic whole spelt flour
  • 1/2 cup organic rolled oats (not quick-cook)
  • 1 cup plain organic whole milk kefir (or cultured buttermilk)
  • 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
    • Step Two: Baking
  • 1/4 cup rapadura (or sucanat)
  • 1/2 cup butter, softened
  • 1/4 cup coconut oil, solid
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp, plus 1/4 tsp ground cinnamon
  • 1/4 tsp Celtic sea salt
  • Crispy Walnuts (use walnuts for your choice of topping options listed below)

Instructions

    Step One: Soaking
  1. Add above ingredients to a large ceramic (or glass) mixing bowl and thoroughly combine. (Mixture will resemble a very sticky dough.)
  2. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
    3. Step Two: Baking
  3. Once soaking time is completed, preheat oven to 300 degrees.
  4. In a medium-sized bowl, using an electric mixer, beat together the Rapadura, butter and coconut oil, until creamy.
  5. Add the egg, vanilla, baking powder, baking soda, cinnamon and salt; mix until incorporated.
  6. Add the butter mixture to the soaked batter and thoroughly combine using electric mixer.
  7. Place in a well-oiled 9×9-inch baking pan. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5-10 minutes before slicing. (Recipe inspired by Passionate Homemaking.)
  8. Either top the cake with a sprinkling of rapadura and some crispy walnut pieces, or top with the Nut Crumble Topping, as noted below.
    9. Cinnamon Crumb Cupcake Option:
  9. Instead of using this recipe to make a cake, my friend Brooke had the great idea to make cupcakes instead.
  10. Simply spoon batter into muffin cups until 2/3 full.
  11. Then top with the Nut Crumble Topping (see note below).
  12. Bake at 300 degrees for 25-28 minutes, until a toothpick inserted in the center comes out clean.
  13. Allow to cool 5-10 minutes in muffin tin. (Due to the deliciously crumbly nature of this recipe, your cupcake is probably best eaten with a fork.) Yum!

Notes

Nut Crumble Topping: In a small bowl, add 3/4 cup of finely chopped crispy walnuts, 1 tablespoon of rapadura (or sucanat ), 1/4 teaspoon ground cinnamon and 2 tablespoons of melted butter. Mix well to combine. Spoon mixture evenly over top of the cake/cupcakes and bake as directed above.

https://thenourishinghome.com/2012/04/soaked-cinnamon-crumb-cake-cupcakes/

You Might Also Like:

You're invited to attend Kombucha 101
Perfect Buttered Popcorn (Gluten-Free)
Cheesy-Basil Eggs (GF)

Baked French Toast Casserole

By · 10 Comments


A delicious and wholesome version of the classic French Toast Casserole, this recipe is perfect for holiday entertaining and special gatherings with family and friends.

To ensure even baking, it’s important that the bread cubes aren’t overlapping too much, because too much bread makes for a dry casserole.

Sprinkle casserole lightly with additional ground cinnamon. Cut 1-2 tablespoons of butter into small pieces and evenly distribute across top of casserole. The butter adds flavor and keeps the casserole moist.

Print
Baked French Toast Casserole

Yield: 5-6 servings

Baked French Toast Casserole

Ingredients

  • 1 loaf of your favorite GF bread (I recommend my Cinnamon Swirl Bread from Everyday Grain-Free Baking.)
  • 1 1/2 cups of unsweetened almond milk
  • 3 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 6 large pastured eggs
  • 1 tbsp unsalted butter

Instructions

  1. Cut the bread into 1x1x1-inch cubes. (I recommend my Cinnamon Swirl Bread from Everyday Grain-Free Baking.) You'll need approximately 6 cups of bread cubes – enough bread cubes to cover the bottom of a 9x13-inch baking dish without the cubes overlapping. Remove bread cubes from baking dish and transfer to a large bowl. Oil the baking dish with coconut oil (best for non-stick baking) or olive oil and set aside.
  2. In a medium bowl, whisk together the milk, maple syrup, vanilla, cinnamon and salt until well incorporated. Then whisk in the eggs and beat until frothy. Pour the egg mixture over the bread cubes. Using a rubber spatula, mix until bread cubes are well coated in egg mixture. Transfer bread mixture to the oiled baking dish and use spoon to evenly distribute the bread cubes across bottom of pan.
  3. Sprinkle casserole lightly with additional ground cinnamon. Cut 1-2 tablespoons of butter into small pieces and evenly distribute across top of casserole as shown in photo below. Cover with foil and allow the casserole to sit about 10-15 minutes so the bread can absorb the egg mixture.
  4. When ready to bake, preheat oven to 375 degrees. Bake covered for 20 minutes. Then remove the foil and continue baking for another 22-25 minutes. Allow to cool about 5 minutes. Serve with a drizzle of pure maple syrup and fresh berries.
https://thenourishinghome.com/2012/04/baked-french-toast-casserole/

You Might Also Like:

A Simple Mother’s Day Brunch Menu (GF)
Enchilada Casserole (GF Option)
Sale ends today …
Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com