Author Archives: kelly

About kelly

Kelly loves the Lord, her family, and sharing her passion for real food cooking and meal planning with others. She is a full-time homemaker who loves spending time with her awesome hubby and two sweet boys. Kelly's real food journey began five years ago when she was diagnosed with a chronic auto-immune disorder. Since then, the Lord has blessed her with an amazing recovery - a testament to His grace and the health benefits of eating real food. Kelly shares her knowledge and love for whole food cooking at The Nourishing Home, Facebook and Google.

Lemon Garlic Green Beans

Lemony Garlic Green Beans

Thanksgiving dinner wouldn’t be complete without a side of deliciously prepared fresh green beans!

Although green bean casserole is a classic favorite, 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!

It’s just one of the many healthy, whole food Thanksgiving recipes I’m sharing over at The Nourishing Home this month. We hope you and your family enjoy it too!

Lemony Garlic Green Beans

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

Snap off ends of green beans and rinse well; set aside. Prepare an ice-water bath in a large bowl. Bring a stockpot of salted water to a boil.

Add green beans to boiling water and cook until color is set and green beans are tender, about two minutes. Drain and transfer beans to ice-water bath to stop cooking. Drain again; set blanched green beans aside.

Melt butter in a large skillet over medium heat. Add the minced garlic and sauté until just fragrant, about one minute. Then, add the blanched green beans and lemon zest. Toss to well coat and rewarm the beans. Season to taste with sea salt and pepper. Transfer to a serving platter and enjoy! Serves 5-6.

Happy Thanksgiving blessings to you and yours,
Kelly at The Nourishing Home

How to Make Apple Butter

Slow-Cooker Apple Butter

Wake-up to the glorious aroma of homemade apple butter with a simple recipe that captures the flavors of fall!

So easy to make, just pop all of the ingredients into your crockpot before bed and wake up to a special treat your whole family will love!

Homemade apple butter makes a delightful spread for toast, biscuits and muffins, as well as a delicious topping for pancakes and French toast.  

Apple butter also makes a great appetizer – either as a dip served alongside graham crackers and fresh fruit slices – or you can place a thick layer of apple butter on top of a block of cream cheese and serve it alongside your favorite crackers. Yum!

And, with the holidays fast approaching, homemade apple butter also makes a delicious and thoughtful gift!

Easy Slow-Cooker Apple Butter

10 large apples (I prefer a mix of sweet and tart apples)
2 cups unfiltered apple juice
1 1/2 cups pure dark maple syrup
1/4 cup fresh-squeezed lemon juice (about 2 small lemons)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 teaspoon sea salt
1/8 tsp allspice            

Peel and core apples. Then cut them into bite-sized pieces. (One large apple yields approximately one cup of cored diced apples. So if you’re using small or medium apples, simply use about 10-12 cups of diced apples.) 

Add the diced apples to the crockpot. Then add all remaining ingredients. Stir well to combine. Cover and cook on high for one hour, stirring once or twice. Mixture should be bubbly after an hour. If not, allow it to continue to cook until it comes to a bubbly simmer. Then reduce heat to low and cook the apples an additional hour.

Remove the cover, stir the mixture and then set the cover back on slightly ajar, so some steam can escape during the remainder of the cooking time. Then continue to cook the apple butter on low (with cover ajar) until it’s dark brown and thick (about 8-9 hours).

Turn off the crockpot, stir the apple butter and then allow it to cool to room temperature. If you prefer a smooth (less chunky) apple butter, use an immersion blender, or place the apple butter in a food processor for a quick whirl, to create a smoother texture.

Then, transfer the apple butter to half-pint or pint-sized mason jars. Makes 12 half-pint or six pint-sized jars. Store in refrigerator for up to two weeks. (Or you can preserve the apple butter longer using the classic hot water bath canning method.) 

Happy Fall Blessings to you and yours!
Kelly @ The Nourishing Home

No Bake Mini Cheesecakes (GF)

No Bake Mini-Cheesecakes (GF)

We love to entertain in the summer, so I’m always looking for easy, healthy recipes that can be made ahead of time. That way, I can enjoy spending more time with my guests and less time in the kitchen. 

The warm weather of summer lends itself to a light, refreshing no-bake dessert ­. So I decided to rework my favorite no-bake cheesecake recipe to create these scrumptious little mini-cheesecakes.

The wonderful thing about this recipe is there’s something for everyone since you can provide a nice little assortment, using a variety of your favorite fresh fruit toppings. Or simply top them with an additional sprinkle of grated lemon zest for an extra punch of tart goodness.

No Bake Grain-Free Mini-Cheesecakes


Nutty Crust
1 cup walnut baking pieces
12 whole pitted organic medjjool dates
2 tsp coconut oil (or butter, softened) 

Cheesecake Filling
8 oz. organic plain (or cultured) cream cheese, room temp
1/3 cup pure raw honey
2 tbsp fresh squeezed lemon juice (about 1 lemon)
2 tsp fresh grated lemon zest (about 1 lemon)
1 cup plain organic whole milk Greek yogurt

Fresh Berry Topping
2 1/2 cups of your favorite assorted fresh organic berries 


Nutty Crust
1. Combine walnut pieces, pitted and halved dates and coconut oil in a food processor and process until very finely chopped. (The mixture will resemble a graham cracker style crust.)

2. Line a 12-cup muffin tin with paper liners. Using your fingers, press the nut mixture into the bottom of each paper muffin liner. (Use about 1 heaping tablespoon per muffin cup.)

Cheesecake Filling
3. Carefully wipe out the food processor container and blade with a clean paper towel (or dish towel). Then add the cream cheese, honey, lemon juice and lemon zest to the clean container and process until well combined.

4. Add the whole milk Greek yogurt and process until smooth and creamy.

5. Divide filling evenly among the 12 muffin cups. Use your finger to even out the top of each muffin cup to ensure the filling is evenly distributed within each cup.

6. Place the muffin tin in the freezer for at least two hours until frozen solid. 

Fresh Berry Topping
7. When ready to serve, remove the muffin tin from the freezer. Then remove the mini-cheesecakes one at a time from the muffin tin and gently peel off the paper liners. (Or you can place the frozen solid mini-cheesecakes – liners left on – into an airtight container and just take out what you need and keep the rest frozen for future use.)

8. Place the paperless mini-cheesecakes on a serving platter and allow them to sit on the counter about 20 minutes before serving.

9. While waiting for them to thaw a bit, arrange your favorite fresh berries in a pleasing pattern across the top of each mini-cheesecake.

10. Then serve and enjoy the accolades! These lemony little cheesecakes are AMAZING!

No Bake Mini CheesecakesGF

Spicy Tropical Fruit Skewers

Spicy Tropical Fruit Skewers {Grilled}

I must confess, grilled fresh, sweet, ripe fruit is truly one of my favorite summertime desserts! The naturally occurring sugars are enhanced via the grilling process – transforming the fruit into an irresistible treat that pairs beautifully with the creamy, cold addition of some homemade ice cream.

Now, here’s the kicker – literally! I’ve added a dash of cayenne pepper to the grilling glaze to give these tropical fruit skewers a hint of heat that leaves you begging for more – or maybe it’s just me?

P.S. For an incredibly luscious breakfast treat, double the recipe and refrigerate the leftover grilled fruit. Then layer the chilled fruit in individual serving dishes with Greek yogurt and homemade granola for an unforgettable Tropical Fruit Parfait! Yum!

Spicy Tropical Fruit Skewers


Spicy Fruit Glaze:  
1/4 cup pure maple syrup
1 tsp olive oil
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (or more for extra kick)

Fruit Skewers: 
1-2 cups of fresh pineapple chunks
1 fresh organic mango, peeled and cut into chunks
1-2 kiwis, peeled and thick-sliced
1 large banana, peeled and thick-sliced


  1. Preheat grill to medium-high heat making sure grill is thoroughly preheated before you begin grilling.
  2. In a small bowl, whisk together the Spicy Fruit Glaze ingredients; set aside. (If using bamboo skewers, be sure to soak them in warm water while you’re preparing the rest of the ingredients.)
  3. Cut fruit into cubes/slices that can be easily thread onto a skewer. Be sure to keep them all about 2×2-inches in size, so they’ll cook evenly. (Speaking of which, feel free to add additional tropical fruits as well – papaya and starfruit are also delicious options!)
  4. Brush sweet-n-spicy glaze evenly among fruit skewers, making sure to generously brush both sides.
  5. Cook fruit uncovered over medium heat just long enough to form grill marks (about 1-2 minutes). Then, carefully turn the fruit skewers over and brush with remaining glaze, if desired. Cook for about another 1-2 minutes, until lightly browned and caramelized.
  6. Serve with a scoop of your favorite homemade vanilla ice cream. Sprinkle top with some toasted unsweetened shredded coconut, if desired.
  7. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your fruit skewers. The goal here is to simply sear the exterior of the fruit to produce a rich caramelized flavor, not to cook the fruit through. Enjoy!


Sizzling Summer Fajitas

Sizzling Summer Fajitas

Summertime is the perfect time to get your grill on and enjoy some easy and delicious meals like these super Sizzling Summer Fajitas!

You can prepare the fajita kebobs up to 2-3 days in advance. Then, just brush on the marinade at least one hour (or up to 12 hours) before grilling. These pair beautifully with Mexican-style rice and warm homemade tortillas. Yum!

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Sizzling Summer Fajitas

Yield: 4-5 servings

Fajita Ingredients:
1.25 pounds of beef sirloin steak, cubed   
       or boneless, skinless chicken breasts, cubed
      (or use a combo)
1 large red onion, cut into wedges
1 large red bell pepper, cut into 2-inch pieces
1 large yellow bell pepper, cut into 2-inch pieces

Fajita Marinade:
1/4 cup olive oil
1/4 cup of fresh-squeezed lime juice (approx. 2 limes)

2 cloves garlic, finely minced

1 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp homemade Emeril Essence Seasoning (or favorite fajita seasoning)


1. In a small bowl, whisk together the Fajita Marinade ingredients. (The marinade can be made ahead of time and refrigerated for up three days.)

2. Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef and/or chicken chunks to no more than 2×2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – organic zucchini, yellow squash and mushrooms are all great options!)

3. Next, brush the kebobs generously with the marinade. Then, cover marinated kebobs and refrigerate for at least one hour to allow flavors to meld. (Please note, you can make the kebobs in advance and keep them refrigerated for up to three days.)

4. When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook kebobs over medium heat about 3-5 minutes. Then, carefully turn the kebobs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness. 

5. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the meat or veggies start to get too dark before they’re cooked through, turn down the heat and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until the meat is cooked to desired level of doneness.

Fajitas close up

Happy summer grilling!

Breakfast Tostada

Easy Breakfast Tostadas

Tostadas make a super delicious and healthy way to start the day! And they’re especially quick-n-easy to assemble when you use leftovers from your favorite home-cooked Mexican-themed dinner.

That’s why whenever I schedule tacos or burritos on my Weekly Meal Plan, I also make sure there are some leftovers for making these fast and fun breakfast tostadas. Then, it’s as simple as toasting the tortillas, scrambling up some eggs, and pulling out a few leftovers to create an awesome build-your-own Breakfast Tostada Buffet.

Easy Breakfast Tostadas


1 whole grain flour, corn or GF tortilla per person (homemade tortillas are the best!)
2 eggs per person you’re serving
Leftover taco meat, refried beans or fajita ingredients
Sour cream
Pico de gallo (or salsa)
Diced avocado (or guacamole)
Shredded cheese
Finely chopped fresh cilantro


1. Place tortillas in 250-degree oven to allow them to slowly crisp-up (about 5-8 minutes).

2. Heat a large skillet over medium heat. In a large bowl, whisk eggs with just a bit of water or milk, until foamy.

3. Add some butter or olive oil to the hot pan and then carefully pour in the eggs. Using a whisk (or wooden spoon), gently stir eggs until curds form. Switch to a spatula to turn over eggs until cooked, but not dry. Transfer to a large bowl and cover.

4. Place the scrambled eggs, tortillas and all of the remaining ingredients out on the counter to form a build-your-own Breakfast Tostada Buffet.

5. Then, hand everyone a plate and take turns creating your own delicious tostada – definitely a fun and healthy way to start the day!

Breakfast Tostada2


Mediterranean Chicken – One Dish Recipe!

Enjoy a fancy dinner date night at home with this super easy, yet exquisite dish that’s certain to WOW your hubby, and perhaps the kiddos too (if you opt to make it a family affair). One skillet meals are such a great way to put a healthy & delicious dinner on the table in virtually no time – and with minimal clean-up – making them the perfect option for easy weeknight suppers.

The great thing about this particular one-dish recipe is that it tastes even better the next day – so why not double or triple it! Simply dice-up the extra chicken & veggies and either roll them up in a tortilla for a delicious lunch wrap, or toss them together with some pasta to create a quick-n-easy Mediterranean Chicken Pasta dinner later in the week!

mise en place

P.S. Getting a great meal on the table quickly and effortlessly is a snap when you commit to some good ol’ fashioned planning and organization in the form of “Mise en Place” – the secret to increasing efficiency and success in the kitchen!

Quick & Delicious Mediterranean Chicken – One Skillet Meal!
Serves 2 (recipe can easily be doubled or tripled for more servings)


1 large boneless, skinless organic chicken breast (cut in half as directed below)
3 tbsp olive oil, divided 
1 14-oz can of artichoke hearts (drained, cut into halves & patted dry)
1 small red onion, cut into wedges
1/4 cup sundried tomatoes in oil (drained and thinly sliced)
3-4 cloves garlic (thinly sliced)
1 tsp dried oregano
1/2 cup chicken stock (homemade is best!)
1/4 cup fresh organic basil (cut in strips)
1/4 cup pitted kalamata olives
1/4 cup crumbled feta cheese

Enjoy a Healthy & Delicious Dinner in 3 Easy Steps:

1. Carefully cut the chicken breast in half horizontally to create two thin breasts. Season both sides with a dash of sea salt and freshly ground black pepper. Preheat large skillet over medium-high heat. Once skillet is hot, add 2 tablespoons of olive oil and chicken breasts. Cook chicken about 3-4 minutes before turning, until bottom is lightly golden brown. Then, turn chicken and cook on the other side until golden (about 2 minutes). Transfer to a plate and cover. 

2. Add the remaining 1 tablespoon of olive oil to the skillet, along with the artichoke hearts and red onion. Cook about 1-2 minutes until golden brown. Then, continue cooking another 2-3 minutes, stirring occasionally, until onion begins to soften. Add the sundried tomatoes, sliced garlic and oregano, along with a dash of sea salt and freshly ground pepper. Continue to sauté about 1-2 minutes until garlic softens.

3. Next. add the chicken stock, basil and olives. Return chicken breasts to the mixture, cover and allow to simmer about about 3 minutes until chicken is cooked through. Divide chicken and veggies onto two plates and top with a sprinkling of feta cheese. Serve with a mesclun salad, crusty bread with butter and a glass of sparkling water. Enjoy!

Recipe Note: This dish tastes even better the next day – so why not double or triple it to make even more great meals FAST! Simply dice-up the extra chicken & veggies and either roll them up in a tortilla for a delicious lunch wrap, or toss them together with some pasta to create a quick-n-easy Mediterranean Chicken Pasta dinner!

Do you do date nights at home? If so, what are your favorite at-home date night ideas?