Recipe Submitted by a Guest Contributor at BlogsRelease
dairy free - egg free - nut free - vegan - gluten free - grain free - soy free - paleo - whole 30
Drizzle this dressing over simple fresh greens, use it on a chopped chicken salad or steamed vegetables to keep it vegan.
1 1/2 cup seedless grapes (red or green)
3 tablespoons extra-virgin olive oil or grapeseed oil
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoon chopped fresh tarragon leaves
Combine grapes, oil, salt and pepper in a blender.
Blend until very smooth.
Pour into a cup or small bowl and stir in tarragon.
Enjoy this summer, refreshing and fruity dressing.
If you've been following along lately you can see that Mr. Charming and I have been traveling a lot. Like, a lot, a lot. I'm currently battling a cold from exhaustion and easy foods are at the top of my list right now. I am living on a lot of soup and bone broth and I wanted to find some easy meals to prep for Mr. Charming as I get better.
That, and since traveling so much, I really missed our kitchen and making new recipes. As Mr. Charming is a chicken fan, I was happy when I found Foster Farm's Gluten-Free Chicken Strips at our local market, but instead of serving them plain, as tasty as they are, I wanted to jazz them up a bit.
Enter my sauce trio.
Oh, Honey!, Soy Very Saucy & my bold Hottie Sauce were my latest concoctions and you can find the recipes below.
And yes, I totally named my sauces. Basic dishes need fancy names in my opinion. It just makes them fun.
Unsure how my trio would be received (because, I don't know if you're like me, but when I make a new dish I'm always afraid people won't like them or "get them") I was so pleased when the taste test was met with wide eyes and a "wow!" from my groom. Feeding him healthy and yummy meals just makes a girl feel better.
The Foster Farms gluten-free chicken strips are approved by the Gluten Intolerance Group to be gluten-free and the meat is humanely raised and antibiotic free. You can find more information on their gluten-free chicken nuggets, chicken strips & corn dogs by clicking here.
Now, get to cooking and click on a sauce below for the recipe. I'd love to know your favorite! Try them and leave a comment below.
Dairy-Free & Nut-Free
1/4 C. Chicken Broth or Homemade Bone Broth
1 Bag of Organic Broccoli Florets, Frozen
2 Tbsp. Dairy-Free Butter
2 cloves of minced garlic
1 Tbsp. Thyme
3 Tbsp. Olive Oil
Steam broccoli and set aside.
Cook all other ingredients in a small sauce pan until butter is completely melted and contents are warmed.
Stir in broccoli and mix.
Pour all contents into your Ninja Blender. (or food processor)
Enjoy on gluten-free crackers, pasta or sweet potatoes.
This soup is so yummy. It's comforting, and hearty. It's packed with vitamins and has a hint of sweet. One of my best girl friends, and star massage therapist, Kym, is the queen of healthy soups. Her potato based soups, and broth based soups, sausage soups and veggies soups... they are just all AMAZING. So I was intimidated to try to make a soup that would satisfy all my soup-loving needs.
And then I made this one. And even Mr. Charming swooned over it.
It's actually really simple to make. You'll need a large pot or soup pot, the ingredients below and an appetite! Bon Appetit!
1 yellow onion, diced
1 can organic coconut milk
3 cups of cooked, shredded chicken (I use the roasted Sprouts chicken)
2 small white sweet potatoes, cubed
1/2 tbl coconut oil
1 head of steamed broccoli, chopped
6 cups of vegetable broth or homemade bone broth
sea salt to taste
1/2 tsp. minced garlic
In your stock pot, saute the onion in coconut oil until translucent. While your onion is cooking, prep the vegetables and shred your cooked chicken breasts. Once the onions are done, add seasonings, potato, broccoli, coconut milk and broth.
Bring to a boil and then simmer for ten minutes. Add shredded chicken into the soup and simmer for an additional 10 minutes.
P.S. This soup is REALLY good second day. Make a big batch and heat it for lunch leftovers. The flavors have a chance to marry and it is exceptional.
I fell in love with this brand the first time I bought their ketchup just over two years ago. Finding a sugar-free, paleo alternative to my favorite sauces has been awesome. The stores I shop in have since stopped carrying them, however I do an online order every few months to stock up.
Though I still limit my condiment intake, when I do want to cook up something that calls for a little addition, Nature's Hollow is my go-to brand.
Hickory Maple BBQ Sauce Review:
Pros: The flavor is amazing. It's bold and tangy while having the right amount of sweetness. It's fairly priced for it being a high quality, rare product and for the size you get. To me, it's worth it to be able to enjoy BBQ sauce every once in a while. It's made with Apple Cider Vinegar instead of regular vinegar which works out well for those of us who suffer from any Candida issues or urinary issues. And it's also sweetened with xylitol instead of sugar, which makes it a good option for anyone with diabetes or candida.
Cons: It does contain caramel coloring and xanthan gum. Both are additives/ingredients I try not to consume in any products, and it's been said that even xylitol is derived from corn cobs. Since I am trying to go grain free, these ingredients concern me, and if you have allergies I'd avoid it. However, like I said, I use BBQ sauce MAYBE once every 4-6 months when I use it in a crock pot meal, so I use it for meal diversity. *side note: the ketchup DOES NOT contain artificial coloring or xanthan gum.
Ingredients: Tomatoes, xylitol, apple cider vinegar, liquid smoke, arrowroot powder, natural maple flavor, onion powder, garlic powder, dehydrated bell pepper, spices, cocoa powder, xanthan gum, salt, black pepper, paprika.
Favorite Recipes: Pulled Pork Sliders On Sweet Potato "Buns"
Seriously, yum. One of my favorite things about Paleo baking is taking traditional comfort foods and making them safe for those who have food sensitivities. When it's chilly or you're hosting and need something yummy to serve, this is a great dish to warm your belly!
1/4 cup gluten-free & grain-free flour blend
2 cups chicken broth (I make chicken bone broth and freeze for recipes like this)
4 cups milk of choice (almond or coconut, I use coconut milk for the mild flavor)
1 large celery stalk, chopped
1/2 medium chopped onion
fresh ground pepper (if tolerated, I always omit pepper)
pinch of thyme
10 oz frozen organic mixed vegetables (peas, carrots, green beans)
2 sweet potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
Create a thick mixture by combining 1/2 cup of broth with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk of choice into a large pot and slowly bring to a boil. Add celery, onion, thyme, fresh pepper and the frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add sweet potatoes and cook until soft. Add chicken, and slowly whisk in flour mixture, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve hot!
You can also serve with my almond flour biscuits and a side salad.
2 heads cauliflower (about 4 1/2 pounds total)
1/4 cup olive oil
1 quart chicken bone broth (or more for a thinner soup), divided
1 pint full fat coconut milk
2 teaspoons chopped fresh thyme, plus 8 sprigs to garnish
Pinch of white pepper if tolerated
10 slices nitrate free bacon, cooked until crispy and crumbled
Heat the oven to 400 Degrees. Line a rimmed baking sheet with cooking parchment, or lightly sprayed with olive oil cooking spray.
Use a paring knife to carefully cut out and discard the core of each head of cauliflower, then cut the heads into large florets. Place the florets in a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with about 2 teaspoons of sea salt, tossing to coat.
Arrange the florets in a single layer on the prepared baking sheet. Roast for 30 minutes, then use tongs to flip the florets, roast for an additional 30 minutes, or until the florets are deeply caramelized and golden.
Transfer the florets to a blender or food processor and add 2 cups of the broth. Puree, then add the coconut milk and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running, add the remaining broth, the thyme and white pepper. Taste and adjust seasonings.
The soup can be transferred to a saucepan and gently heated, or refrigerated overnight before reheating and serving. The flavor is best when it is allowed to rest overnight.
When ready to serve, garnish each bowl with a bit of cooked bacon and a sprig of fresh thyme.
1 cup basil
1 clove garlic
salt & pepper to taste
2 1/2 tbsp olive oil
In a food processor pulse basil, garlic, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplock bags to use at a later date.
6 ounces tomato paste
2/3 cup apple cider vinegar
1/3 cup water
2 tbsp of your preferred sugar substitute (optional)
2 tbsp onions
2 cloves garlic
1 tsp sea salt
Combine ingredients in food processor and blend until the onion disappears. Spoon mixture into an airtight container and store in the refrigerator.
Nosh & 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.
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