This is a Whole 30 inspired recipe that I altered using my recipe for the potato buns and implementing nutritious bone broth into the pork. Read more about Whole 30 by clicking here.
Ingredients: For The Pork: 1 Medium Sweet Onion, cubed 4 Large Carrots, cut into small chunks 2 Lb. Boneless Pork Roast 1 C. Homemade Bone Broth BBQ Sauce (I use Nature's Hollow Hickory Maple, see my review here) For The "Buns": 1 large sweet potato, very round and thick Organic olive oil Sea Salt Garlic Powder Directions: For The Pork: Place cut up vegetables and bone broth in bottom of crock pot. Cut twine from pork roast and place on top of vegetables in broth. Sprinkle generously with sea salt and garlic powder. Set to Low and cook for 8 hours. Longer if you have a larger roast. Once cooked, place on cutting board and using two forks, shred finely and add to a bowl with desired amount of BBQ sauce. For The "Buns": Pre-heat oven to 425 degrees. Wash and peel sweet potato. Using a large knife, cut potato into 1/4" rounds. Place on parchment lined cookie sheet and brush with olive oil. Top with sea salt, garlic powder and any additional spices or herbs of your choosing. Black pepper works great as well. Flip each slice and do the same on the opposite side. Cook for 35 minutes or until crispy and golden. Assemble your sliders, top with lettuce and extra sauce. Serve hot with a side of fresh avocado and a chilled, summery homemade lemonade.
0 Comments
This recipe is not to be confused with my veggie pasta, where I actually incorporate gluten-free noodles. This pasta is completely grain-free, 100% all veggies and it is amazing. It's super easy, surprisingly very filling if you have a large bowl, and great hot with dairy-free butter or high quality butter/ghee if you tolerate dairy. There are two options here in making this dish. The convenient way if you're on the go like I was on Easter, or the more involved option that I like to do when I'm home in my own kitchen. Ingredients: For on-the-go: Pre-packed mix of shredded broccoli, cabbage and carrots For at home: Broccoli Stalks Carrots Red Cabbage Earth Balance Dairy Free/Soy Free Olive Oil Butter Sea Salt Prep: Wash all vegetables thouroughly. Slice cabbage leaves into thin strips. For the carrots and the broccoli stalks, you may use a mandolin or food processor to get uniform strips. For fresh, or bagged mix, heat Tbsp. of EB Butter over low-medium heat and place veggie mix in a heated pan. Add a little more butter to your preference as well as sea salt and any additional spices or herbs of choice. I'm doing a more gentle body detox right now, so I didn't add anything additional this time and it was still very flavorful. Cook on medium heat, covered, until "noodles" are soft but still hold a little bit of crunch. Serve warm with a protein on the side. Enjoy! Ingredients: 1 lb. lean ground turkey or beef (I used turkey) 2-3 large sweet potatoes 1 pack organic frozen peas and carrots 2 TBSP. Earth Balance soy-free, dairy-free butter or other healthy cooking fat for AIP Minced Garlic 1/4 C. diced onions Sea Salt to taste Instructions: Cook meat with minced garlic and sea salt over stove until browned, add peas, carrots and onions half way through until cooked through. Cook sweet potatoes until soft, and blend in bowl with melted butter or healthy fat. Place meat and veggie mix in a baking dish and smooth blended potatoes on top. Place in oven for 10 minutes, Allow to cool, serve with organic paleo ketchup (omit for AIP). Enjoy! Such a yummy and filling comfort food for fall. You CAN eat comfort foods without chemicals, gluten, sugar and a lot of fat. Put on comfy socks, kick up your feet on the porch, watch the leaves change and enjoy this stew with a mug of organic, sugar-free apple cider. Ingredients Chuck Roast - 2 lbs 4 cups of vegetable or chicken broth (you can use beef broth, but all the ones I found contain yeast.) 4 Carrots (washed, peeled and chopped) 2 Stalks of Celery (washed and chopped) Fresh herbs of choice 2 medium sweet potatoes (peeled and cut into cubes) I medium onion, chopped Instructions Brown the chuck roast in a pan with olive oil before placing in crock pot. Once browned, cut into cubes and brown a little longer until each side is slightly seared. Add to crockpot, place cut vegetables and herbs inside and mix. Pour broth on top, place the lid and cook on low heat for 10-12 hours. *you can cook this on high 5-6 hours, however the meat will not be as tender on this setting. I prefer to cook roasts on low so that it doesn't get chewy. This is one of my FAVORITE lunches to take to work! I take a piece of fresh fruit or nuts if I get hungry later because these can tend to be not very filling for long days.
INGREDIENTS 4 slices lean bacon (pork or turkey) cooked and chopped 1 medium tomato, diced 1 tbsp paleo mayonnaise 3 large iceberg or romaine lettuce leaves 1 Avocado INSTRUCTIONS Carefully remove 2 large outer leaves of a head of lettuce. If you rip or tear one, just save it for the 3rd leaf you need to shred. Shred the 3rd leaf and set aside. Dice tomato and set aside in a bowl. Combine diced tomato with mayonnaise. Place lettuce cups on a plate, top with shredded lettuce. Add tomato, avocado, and then bacon and roll it like a wrap and dig in! INSTRUCTIONS Use a slicing mechanism, or mandolin, that will magically make fettuccine just by pushing the zucchini through. Boil a pot of water and add salt – add your “noodles” and cook for a minute – be sure not to overcook. Remove and set into a pot of cold to stop the cooking process. Then, heat a tablespoon of olive oil in a large saute pan – throw in about 3 cloves of minced garlic, add in your freshly made "pasta", saute around until evenly coated – sprinkle with red pepper flakes (omit for AIP), and fresh basil leaves to taste. Plate. Light healthy and delicious! 1 lb. ground turkey Italian sausage (I buy links that are Whole 30/Paleo approved, remove the casing and ground it myself) 1 ½ jars organic, gluten-free, dairy-free pasta sauce 9 uncooked almond-flour lasagna noodles (Capello's makes an amazing one) 2 cans white beans (I used northern) 1 egg 1 TBSP. dried oregano 6 oz. package fresh organic baby spinach Sea salt 2 tbsp. olive oil Preheat oven to 350 degrees. Brown meat in a skillet over medium heat, stirring occasionally until no longer pink; drain. Mix in pasta sauce and set aside. Prepare noodles as directed. Drain and rinse beans and place in food processor (I actually just used a hand masher as I was afraid they’d get to watery in my nina). Add egg, oregano and sea salt, to taste. Blend until mixture is smooth. Set aside. To assemble the lasagna, lightly cover the bottom of a 9x13 baking dish that's been coated with cooking spray with sauce. Top with three noodles to cover the bottom. Spread with half the bean mixture, half the spinach and then half the meat sauce. Top with three more noodles. Repeat. Top the last of the noodles with the remaining pasta sauce and garnish with a few spinach leaves. Cover with foil and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. http://www.amazon.com/gp/product/B00A4PX3CI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00A4PX3CI&linkCode=as2&tag=noshandnurt-20&linkId=AW7WZMPVBSIADUZK So, when I first met my husband he wanted to cook for me. On one of our first dates he made me a delicious meal known as a "foil dinner." It was chicken breast, veggies and gobs of butter wrapped in foil and baked in the oven then served with ketchup. It's a dish I missed since not only it was delicious but it reminds me of many early dinners in our relationship curled up in front of the fire or a movie.. so I improved upon the recipe and they are now enjoyed weekly in our home.
Instead of using aluminum foil as I am trying to detox metals from my system, I just use a ceramic baking dish. I still use the chicken breast and veggies, but instead of "gobs of dairy laden butter" I use olive oil, herbs and a small pat of dairy free butter on each breast for moisture. We also of course no longer use store brand ketchup because of the vinegar and sugar, I either serve it with fresh tomatoes or a wonderful Apple Cider Vinegar sugar-free ketchup I found at Sprouts which I will be reviewing later. On with the recipe! PS. this serves two, so find someone who you like to share with ;) Ingredients: 2-4 chicken breasts (this also works great with turkey cutlets or pork chops) two teaspoons Earth Balance soy-free, dairy-free butter or healthy cooking fat for AIP & Whole 30. 1 tsp thyme 1 tsp garlic powder 1 tsp dried basil olive oil 2 zucchini 2 ribs of celery 1 large fresh tomato (exclude for AIP) sea salt Directions: Preheat oven to 350 degrees. In a casserole baking dish place chicken breasts and drizzle olive oil on both. Add thyme, a pinch of sea salt, garlic powder and basil and any other seasonings you prefer. Oregano works great with turkey. Turn breasts over and apply olive oil and seasonings to the other side as well. Cut up zucchini into rounds, not too thin as they will cook down and chop celery. Add on top and around the chicken. Cook covered for 1 hour or until chicken reaches internal temperature of 165 degrees. Serve with cool fresh tomato. *I've also cooked the tomato sliced on top for an italian taste and it came out wonderful. ** If you are feeling like adding some starch to the dish sweet potatoes make a wonderful addition as well. Cut up two sweet potatoes and add them around the chicken similar to cooking a roast. I was really missing soup. As I got away from all "ready made foods" due to gluten, MSG, sugar, salts, chemicals and all of the other lovely things found in food today I found myself longing for comfort food. Then I got a bad cold in January and the need for soup increased, haha. Then I came up with a recipe that was not only delicious, but it soothed me like soup did when I was a child. So if you feel the sniffles coming on, make a pot of this delicious "homestyle" gluten-free chicken zoodle soup.
Ingredients: 1 Tbsp Earth Balance butter (substitute avocado or coconut oil for Whole 30) 4 carrots 2 celery ribs 8 cups chicken broth (I use Imagine Gluten Free, chicken or vegetable) 1 lb boneless, skinless natural, organic, free range chicken breast, cubed 8 oz. of prepared zoodles (spiralize and blanch 2-3 zucchini until tender) ½ tsp sea salt You may also add herbs of your choosing to give more flavor and color DIRECTIONS: 1. In a large saucepan over medium high heat, add butter. Wash celery and chop into bite size pieces. Add to saucepan and stir. Peel and chop carrots into bite size pieces. Stir. Sauté for 3 minutes. 2. Meanwhile, dice cooked chicken into bite size pieces. Add chicken broth and chicken. Cover and bring to a boil. 3. Add herbs and salt. Add prepared zoodles. Stir and serve! INGREDIENTS
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed 1 large onion, diced 2 tsp. + 1 tsp. olive oil 1 lb. natural ground turkey or grass fed beef 1/2 tsp. dried oregano salt and fresh ground black pepper to taste (if tolerated) 1 C. Cauliflower Rice or brown rice if eating grains. INSTRUCTIONS Prepare cauliflower rice for paleo/grain free/gluten free or traditional rice for just gluten-free and set aside. . Preheat oven to 375F. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.) Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil.. cook turkey until it's almost fully cooked. Put the onion-pepper mixture back into the pan with the turkey, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked cauli rice, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 45 min. Serve hot. |
archives
February 2023
categories
All
|
contact |
aboutNosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options. |
additional links
|