Author Archives: Cherylanne Skolnicki

A New Chapter

If you’ve been around here a while, you’ve witnessed a dynamic evolution of the Nourish brand since its inception in 2010.

Today, I’m announcing the end of an important chapter in the company’s story as we close the Cincinnati cooking service. It’s been a privilege to serve so many busy households over the last four years; I’ve been forever changed by the experience.

The amazingly capable cooks who have lent their talents to Nourish are making plans to build independent personal chef businesses, or to pursue other food related businesses that excite them. I couldn’t be happier to support and promote their efforts (in fact, you can find a list of them below).

As for Nourish, I’ll continue to host this blog, and I’m following my heart into to the next chapter of my story at a new site, CherylanneSkolnicki.com where I’ll have the time and space to be a writer, speaker and coach serving an audience of people ready to design lives of significance…on their own terms. This will take me and those I serve beyond the walls of health and wellness into well-being, balance, meaning, and purpose. I hope you’ll join me there.

Warmly,
Cherylanne

Independent Personal Chefs (alphabetical)

Joanne Bayer
tjbayer@fuse.net
513-304-6539

Julie Hewitt
juliehewitt@att.net
513-722-6009

Darla Higgins
CookingbyDarla@gmail.com
513-314-8059

Karen McDonald
Karen.PersonalCook@gmail.com

Sue Schlueter
sue.l.schlueter@gmail.com
513-260-9640

Amy Skie
askieplus3@hotmail.com
513-289-0240

Kale Salad with Roasted Apples and Pomegranate

Salad doesn’t have to be boring. In fact, this combination of sweet cooked apples, freshly made mustard-cider dressing and bright pomegranate seeds atop hearty, mixed kale is anything but! It’s the antidote to the winter blahs – when paired with a loaf of warm, crusty whole grain bread, this has all the makings of a perfect Saturday winter lunch if you ask me. 

 

Kale Salad with Roasted Apples and Pomegranate

Ingredients:
4 medium sized apples (Fiji or any in season), cored and cut into wedges
5 Tbs. olive oil
2 Tbs. apple cider vinegar
1 Tbs. brown sugar
2 tsp. Dijon mustard
½ bunch kale, stems removed and chopped (or baby kale)
½ bunch purple kale, stems removed and chopped  (or baby kale)
4 oz. mixed baby greens
¼ cup pomegranate seeds
Salt and pepper

Directions:
1. Preheat oven to 450.
2. In a bowl toss apples in 1 Tbs. olive oil and lay the apples out flat on an aluminum foil lined baking sheet. Bake for 15-20 minutes until soft and golden.
3. While apples cook, in a small bowl whisk together vinegar, brown sugar, and Dijon mustard. Once combined slowly add in remaining 4 Tbs. of olive oil whisking consistently.
4. In a large bowl toss the kale, baby greens, warm apples, and vinaigrette. Top with pomegranate seeds and serve.

Nutrition Facts
This recipe has 8 servings. Total Calories: 157, Total Fat: 7 grams, Protein: 3 grams, Cholesterol: 0 mg, Sodium: 72 mg, Carbohydrates: 22 grams, also includes Vitamin A, Vitamin C, Iron, and Calcium.

Clean Eating “Chicken Parmesan”

Continuing down the clean eating path this month, here’s a recipe chock full of simple ingredients that’s oh-so-satisfying. It has all the flavors of chicken parmesan, but by substituting spaghetti squash for pasta we keep it low carb and by baking (vs. frying) the chicken and omitting the mozzarella, we keep the fat in check! There’s a time and a place for the real deal, but I think you’ll find this clean version to be absolutely delicious.

Clean Eating “Chicken Parmesan”

Serves 6

Ingredients:

1 (3 lb.) spaghetti squash
1 ½ lb. chicken breast, boneless and skinless
1 Tbs. olive oil
1/2 sweet onion minced
2 garlic cloves, minced
2 (14.5 oz. can) no salt added diced tomatoes
½ cup slivered fresh basil
6 Tbs. shredded parmigiano reggiano
Salt and Pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Cut squash in half lengthwise. Scoop out seeds and discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake for 1 hour or until tender. (Fifteen minutes into cooking time, add chicken to oven. See step 3.)
3. Season chicken breast with salt and pepper, then place in a 13×9 inch baking pan. Bake in oven, with the spaghetti squash for 30-45 minutes, or until fully cooked.
4. Heat oil in a saucepan over medium heat. Add onion and saute about 5 minutes till translucent. Add garlic, and cook for 30 seconds till fragrant. Add tomatoes and allow to simmer for 15 minutes or until thickened. Remove from heat and stir in 1/3 cup basil.
5. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups.
6. Divide squash evenly among 6 plates; top each serving with 4 oz. of chicken breast, about 1/3 cup sauce, and 1 tablespoon of parmesan cheese. Top with remaining basil.

Nutrition Facts:  Total Calories per serving: 317, Total Fat: 8.5 grams, Protein: 38.8 grams, Carbohydrate: 19.2 g, Cholesterol: 98 mg, Sodium: 650 mg, also includes iron, calcium, and potassium.