Breakfast

Favorite Balancing Hormone Smoothie

This is my favorite balancing hormone smoothie recipe! I cannot stress enough the benefits of each ingredient. There are no “fillers” in this smoothie and it is very nutrient dense.  Everything I chose serves a purpose. Whenever I teach a balancing hormones class this is the recipe I share and make for everyone to try. It’s packed full of superfoods, healthy fats and protein. I talk about the benefits of chia seeds and goji berries all the time and they are some of my absolute favorites that give this smoothie extra fiber, calcium and antioxidants. Maca powder is also a rockstar when it comes to balancing out hormones in the body.     There is a lot more I can say about these ingredients but suffice it to say that this recipe is the product of a lot of testing and research on my part. This smoothie really helps my body stay healthy, alert and energized. I get into much more detail about this smoothie in my classes so next time you see me announce one, consider coming!!!   I love being able to connect and tell people in person about these principals. I hope this one becomes a staple in your kitchen. You won’t be disappointed! (I’m pretty sure I’m laughing in this picture because most of my smoothies turn out this brownish color. Oh well, never judge a book by its cover!) Ingredients: 2 Scoops Love n’ Peas Protein powder. (Available to order on Amazon via my affiliate link) 1/2 can coconut […]

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Grain-free Pumpkin Chocolate Chip Muffins

It’s Pumpkin Season!!!! These muffins are delicious and turned out perfectly the first time which is great for me because I am not a baker!! My husband loves them as well so that’s a win for me:) I found this recipe on Smitten Kitchen and modified it just a tad. The first batch I made I added half a teaspoon baking powder for extra plumpness but that’s all I changed. The second batch, I tried coconut oil instead of olive oil and also added half a teaspoon of cinnamon. They were perfection! Enjoy one on a crisp morning with your best cup of coffee. Happy Fall!!!   Ingredients: 1 cup pumpkin puree 3 eggs ½ cup maple syrup ⅓ cup olive oil or coconut oil, warmed 2 tsp. pumpkin pie spice ½ tsp. sea salt ¼ cup coconut flour 1 ½ cups almond meal (blanched preferably) ½ tsp. baking soda ½ cup chocolate chips or a 3.5oz. dark chocolate bar, roughly chopped raw pepitas/pumpkin seeds for garnish, optional   Directions: 1. Preheat the oven to 360′ and grease a muffin tin with coconut oil or use liners. 2. In a large mixing bowl, combine the pumpkin puree, eggs, maple, oil, pumpkin pie spice and salt and whisk really well to combine. You want to get some air up in there. 3. Add the coconut flour and mix. Let that sit a minute to absorb some moisture. Add the almond meal, baking soda and stir again to mix. Add the chocolate […]

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Tim’s Grits Recipe

This is a very old and simple recipe that is rustic and delicious. It also happens to be our traditional Gleeson Family Christmas morning breakfast! This German, hearty man’s breakfast is originally called “goetta” but my husband’s Grandma Rena called them “Grits”. Tim has carried on the tradition and makes them for us every Christmas morning.   It is a mixture of onions, pork, and steel cut oatmeal which we then form into patties and fry them up in a cast iron skillet until crispy.  It is topped with a fried egg and is absolutely amazing. This complete breakfast is filled with protein, complex carbohydrates and healthy fats.  Don’t judge this recipe until you have tried it… I promise that you will not be disappointed!!! Ingredients: 3 lb. pork shoulder 2¼ C steel cut oats (about 3/4 C dry oats per lb. of meat) 2 medium onions salt and pepper to taste Note: This recipe makes approximately 15 servings, most people will want more than one!     Directions:  1. Cook meat in salted water (about 1 TBS. of salt in the water) for about 2-2 ½ hours until meat is done and shreddable. The water should cover the meat.  2. Take meat out of the water and let cool. 3. Bring the leftover water from the meat to a boil and add the steel cut oatmeal.  Cook very slowly for about an hour. While that is cooking, grind the meat in a food processor with the onions.    4. When the oatmeal is fully cooked, mix […]

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French Omelette

I am going to be completely honest here, I am not the best omelette maker in my household…my husband is!!  He has the patience to make sure the omelette is silky smooth and melts in your mouth. This is one of my favorite style of omelettes to eat because it is literally like silk going down.  I love some added cheese, chives or sliced avocado. Perfection!! This recipe also is a great source of protein, read my blog on protein here.    Ingredients: 2 eggs 1 T butter 1 T chopped chives salt and pepper to taste Makes one omelette Optional: shredded cheese, sliced avocado       Directions: 1. For an evenly cooked omelette, you need smooth eggs. Whisk to incorporate the whites and yolks for an even mixture with no white strands or pieces of yolk floating around.   Use a ceramic nonstick or well-seasoned cast iron skillet pan. Nothing is more important to achieving the perfect roll than using a nonstick pan. 3. Start your pan on medium to medium-low heat.  Lower heat is key here because when you add butter to the pan, it shouldn’t make a sound, (that means no immediate sizzling or foaming.) Instead, you want the butter to gently melt into the skillet. When you start to see a few little butter bubbles, add the eggs. You should not hear a sizzle when the eggs hit the pan. Make sure to season the eggs once they are in the skillet. A little sea salt […]

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Cranberry Butternut Muffins

This recipe is from Kate O’Donnell’s book “The Everyday Ayurveda Cookbook”.  I have loved cooking and baking from this cookbook especially when the seasons are shifting and I feel a bit off kilter.  These muffins have been a weekly go to and I am surprised how much I like the fresh cranberries. They add a bit of tang to counterbalance the sweet and just really give these muffins a “zing”. Of course, I have tweaked the recipe a bit mainly for texture.  I also like to double this recipe because it only makes 6 muffins.   Ingredients: 2 eggs ½ C cooked butternut squash (I have used both fresh and canned and haven’t noticed a difference) ¼ C maple syrup 2 T avocado oil 1 C almond meal ½ C blanched almond flour ¼ tsp salt ¼ tsp baking soda ¼ tsp baking powder (use aluminum-free) 1 tsp cinnamon ¼ ginger powder ¼ tsp cardamom ¼ C fresh cranberries, chopped (I purchased these around Thanksgiving and store them in a ball jar in the freezer.  I have been using them directly from the freezer and they have worked perfectly) 2 T shredded unsweetened coconut (gluten-free)     Directions:  1. Preheat oven to 350 degrees.  Line muffin tins with baking cups. 2. In a medium-sized mixing bowl, whisk eggs for 1-2 minutes.  Whisk in butternut squash followed by maple syrup and avocado oil. 3. In a separate small bowl, blend together dry ingredients.  Add the dry ingredients to the wet and mix […]

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Cheesy Egg, Kale and Sweet Potato Muffins

While I am a big fan of a frittata, these egg muffins are great for weekly batch cooking and super easy for a grab and go breakfast. They also pack a punch nutritionally as well. The original recipe came from Danielle Walker’s cookbook, “Eat What You Love”, but of course I have tweaked it using ingredients that I love. I hope you enjoy this one!   Ingredients: 12 Eggs ½ C milk (you can use almond milk here) 1 C sharp cheddar or Gruyere cheese ½ C chopped green onion 1 C destemmed and chopped kale ½ C grated sweet potato 5 slices of cooked, crumbled bacon 2 T chopped fresh chives 3 T chopped fresh parsley 2 tsp minced fresh thyme ¾ tsp. Salt ¼ tsp. Pepper     Directions: 1. Preheat oven to 350. Place greased muffin tin on rimmed cookie sheet. (I find the silicone muffin cups work best. If you don’t have any of those you can use paper muffin cups). 2. In a large bowl beat eggs with milk, salt and pepper. 3. In a separate bowl, combine green onion, cheese, kale, sweet potato, bacon, chives, parsley and thyme. 4. Fill muffin cups with bacon mixture and push down to leave plenty of room for the egg mixture. 5. Pour egg mixture over the top of bacon mixture, filling the cups ⅔ full.     6. Bake for 20 minutes or until a toothpick inserted in center of muffin comes out clean. 7. Allow muffins […]

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Mango Hormone Balancing Smoothie

  This new recipe is light and fruity and still fits the bill for Hormone Balance!  It’s packed with my favorite superfoods and has a delicious summery taste! Make yourself one and then go have a seat in the sunshine and enjoy!! Ingredients:  ½ C coconut milk 1 tsp dried Coconut 1 scoop Love N’ Peas protein powder ½ C frozen mango 1 tsp goji berries ½ tsp maca powder 1 tsp chia seeds ½ tsp bee pollen ¼ C oats   Directions:  Add all ingredients to the blender and blend until smooth! You can add a little water if the smoothie is too thick. Enjoy.           © The Sown Life LLC, 2019

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Hormone Balancing Oatmeal Bowl

  For those who have attended one of my Balancing Hormone Bootcamps or have worked with me personally, then you know that this oatmeal bowl fits the bill when one is working on balancing their hormones daily. Not only is this bowl nutrient dense, but it is also full of some of the world’s greatest “superfoods”.  Each of these ingredients works to help balance your hormones and give your body some fantastic nutrients to start the day! Enjoy this breakfast recipe! Serves 2   Ingredients:  2 C filtered water 1 C old fashioned oats 2 T goji berries ¼ C sliced strawberries ¼ C blueberries 1 T chia seeds 1 T raw cacao nibs 2 tsp bee pollen 2 T chopped pecans 2 tsp maca powder Drizzle of raw honey     Directions: 1. In a medium saucepan, bring 2 cups of water to a boil. 2. Add oats and goji berries and simmer on low heat until oatmeal is soft. 3. Divide oatmeal into two bowls and top with strawberries, blueberries, chia seeds, cacao nibs, bee pollen, pecans, maca powder and drizzle some raw honey on top. ENJOY!!!!                 © The Sown Life LLC, 2019

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Whole Grain Pumpkin Chocolate Chip Muffins

Fall is here and it's time for all things Pumpkin.  These muffins are some of my favorites. I have been making these for years and they bring back so many memories of baking days with my kids when they were all living at home.  I am still making them for the last of the 5 kiddos and he loves them. This recipe initially came from the blog, Money Saving Mom, and I have tweaked it over the years to make them more nutrient dense.  They are both a treat and a healthy snack.  These are not difficult so give them a try.  Great way to celebrate a fall morning with a cup of coffee or tea. Ingredients: (makes 24-30 muffins) 4 eggs 1 cup raw cane sugar 3/4 cup coconut sugar 1 16oz. can pumpkin puree 3/4 cup unsweetened applesauce 3/4 cup avocado oil 3 cups Whole Wheat, Spelt or Kamut flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon sea salt 1 package chocolate chips   Directions: 1. Preheat oven to 400 degrees. 2. Spray muffin tins with baking oil (I use coconut or avocado oil spray) or use paper liners. 3. Using a large mixing bowl, beat together eggs, sugar, pumpkin, and oil until well blended. 4. Add the dry ingredients and blend well. 5. Add chocolate chips and stir in gently. 6. Fill muffins cups 3/4 of the way full. 7. Bake for 16-20 minutes. 8. Remove from muffin pan and [...]
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Grain-free Double Chocolate Peanut Butter Muffins

One of the best things I did when I started to eat in a more holistic and nourishing way was to revamp my baking pantry with healthier options.  I said goodbye to bleached flour and sugar and replaced them with baking items that had something to offer my body. I posted my top 10 nutrient-dense baking pantry substitutions a while back, so take a look! One of my favorite substitutions is raw cacao powder, which is amazing for hormone balance and a simple and easy switch out for cocoa powder. I am also a huge fan of coconut and almond flour. They both have healthy fat and fiber as well.  Enjoy these delicious muffins!!   Ingredients: ¼  C creamy peanut butter (you can use almond butter if you prefer) 2 T avocado oil ½ C coconut sugar 1 T vanilla extract 2 eggs, at room temperature 1 C almond milk ½ C coconut flour  2 tsp. baking powder Pinch of sea salt ⅓ C raw cacao powder (you can use high-quality cocoa powder as well) ⅓ C chocolate chips (I use Lilly’s that are sweetened with Stevia)   Directions:  1. Preheat oven to 350. Line 12 cup muffin pan with cupcake liners and generously spray the inside of each liner with nonstick cooking spray. 2. Add peanut butter, avocado oil, coconut sugar and vanilla to the bowl of an electric mixer and mix on medium speed until well combined. Slowly add in eggs, one at a time; beat again for […]

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