In anticipation for spring, I am sharing these delicious fish tacos with you all! Although tomato salsa is my favorite, I like to make this mango salsa in the spring when mango and kiwi are in season.  The sweet element to this salsa really compliments the spicy seasoning on the fish. The cilantro lime slaw is a twist on my basic slaw recipe  and is a MUST to finish off these fish tacos.   My favorite fish to use is Wild Mahi Mahi but one tip to remember is that Mahi can become too “steaky” if overcooked so the key here is to just to saute’ until almost done. It will continue to cook for a few minutes once you remove it from the heat. Take a bite and just wait….tastes a bit like summer!!! You can almost imagine that the sun is shining and its 75 degrees outside. Enjoy!!   Ingredients:  For the Tacos: 1 lb. wild Mahi Mahi or other white flaky fish ¼ tsp. cumin ½ tsp. sea salt ¼ tsp. smoked paprika pinch of cayenne pinch of coriander ghee or olive oil 8 corn tortillas     For the Salsa: 1 ½ cups diced mango 2 kiwi sliced and caramelized 2 T red onion, finely chopped 2 T cilantro, chopped 2 T red bell pepper, chopped 1 jalapeno’, seeded and finely chopped pinch of chile de Arbol, crushed (I get this from the international store) or pinch of crushed red pepper sea salt juice of ½ a lime     For the Cilantro Lime Cole […]

So…I made up this recipe and I have to say..these burgers are awesome!!!  They take many twists and turns but don’t freak out because I am telling you…the flavor combination is on point.  How can you lose with the combination of blue cheese, peach chutney, bacon and arugula loaded on a cinnamon raisin english muffin.  I start missing the flavor of a big burger right around this time of year.    The key to great burgers is the quality of beef that you are using.  I am using 100% grass-fed beef from Riven Rock Farm.  You don’t have to use much seasoning other than salt and pepper because the meat is already so flavorful and tastes incredible standing on its own.     Ingredients:  1 lb.  good quality ground beef (grass-fed preferably) 4 ounces blue cheese 1 egg salt & pepper Good quality Mayonnaise 8 slices cooked bacon arugula peach chutney (recipe to follow) Ezekiel Cinnamon Raisin English Muffins   Directions: 1. In a large skillet, cook the bacon until desired doneness (I like mine crispy).  Set aside. 2. Meanwhile, In a medium bowl, add ground beef, crumbled blue cheese, egg and salt and pepper.  Mix together. ( I use my hands for this)    3. Form burgers.  I make 4 burgers with 1 pound of meat since I like large burgers.  If you prefer smaller burgers, you can make 6 instead.  4. Once bacon is done, remove from skillet and set aside. Drain most of the fat from the […]

This is my favorite marinade for grilled chicken. I almost always have these ingredients on hand and it’s delicious and so easy to prepare ahead of time. I usually incorporate some kind of marinated chicken into my meal prep because it’s incredibly versatile. I can top salads, quinoa bowls and tacos with this chicken. This is also a terrific place to start if you’ve never made your own marinades before because I know that it can be intimidating. However, it’s so important for me to know what’s going into my food and jarred marinades often have hidden sugars, salt and preservatives. You don’t need to compromise quality ingredients for flavor. For me, preparation is always key to stay on track with clean eating. Cheers friends, enjoy this healthy, fresh and delicious marinade all summer! Marinade Ingredients: ½ C of cilantro ⅓ C fresh squeezed orange juice Zest of ½ orange 6 T olive oil Juice of one lime 4 cloves garlic minced 1 tsp salt 6 boneless chicken breasts In a glass container, marinate for at least 8 hours or overnight. Grill about 4 to 6 minutes on each side or when the thermometer reaches 165. Let rest for 10 minutes then slice against the grain. Enjoy!             © The Sown Life LLC, 2019

Every once in a while I enjoy making a meatless dinner, especially with a recipe as packed with flavor as this one. I like to make these when I need to use up some veggies in my fridge, or for a meatless Monday dinner after the weekend. This recipe is gluten-free as well and the cakes can easily be made bigger for burgers. It’s a perfect dish for spring and summer, especially on those hot days when you don’t feel like eating a lot of meat. Did I mention that this remoulade goes great on just about anything? It’s delish. Eat up friends and enjoy food that makes you feel great! Jalapeno Cilantro Remoulade ½ C strained plain greek yogurt 2 tsp fresh lime juice 1 small jalapeoño, minced 1 T cilantro, chopped Salt to taste Mix all ingredients in a bowl, cover and refrigerate until ready to eat Black Bean Cakes Ingredients: 2 T olive oil, divided 4 green onions, thinly sliced 1/2 red or orange bell pepper, diced 6 cloves garlic, minced 2 fresh jalapeno peppers, finely diced 1 C shredded sweet potato 1 egg, lightly beaten ½ C almond meal ½ C chopped cilantro 1 T ground cumin 2 (14.5 ounce) cans black beans, drained and rinsed salt and black pepper to taste Directions: 1. Heat 1 tablespoon olive oil in a small skillet over medium heat. 2. Saute green onions and bell peppers until softened, about 1 minute. 3. Stir in garlic, 2 diced jalapenos, and cumin; cook […]

I first came across this recipe in one of my favorite cookbooks, “Plenty” by Yotam Ottolenghi. I loved this recipe at first sight and wanted to make it while on vacation at the beach. My only problem was that I didn’t have everything the original called for. So, being me, I decided to wing it and make up my own version. It turned out fantastic! We gave it a little Italian twist and now, after some polishing, its a solid recipe I make often and wanted to share with you all. The warm weather temps have got me thinking of all the delicious dishes that I can make with beautiful, ripe, farm fresh tomatoes; this dish is definitely one of them. I would serve this as a brunch dish but it could also be a very satisfying dinner alongside a green salad and some whole grain bread. Yum, eat up and enjoy! Ingredients: 2 red bell peppers 1 orange or yellow bell pepper, sliced 1 large or 2 medium onions, sliced 2 cloves garlic, minced 6 roma tomatoes, diced or 15 cherry tomatoes, halved 2 TBS. chopped rosemary 2 TBS. chopped basil 6 eggs 1 TBS. olive oil Salt and pepper to taste ½ tsp. crushed red pepper (optional) Crusty whole grain bread Directions: 1. Heat a 10-inch cast iron skillet over medium heat. 2. Add 1 TBS. of olive oil and all the sliced peppers and onions and saute for 5-10 minutes or until you get a nice color […]

You all know how much I love grilling season! This might be the simplest marinade recipe of all time yet it is so incredibly delicious. My favorite way to serve this skirt steak is to make a big platter with tortillas, delicious salsa, guacamole, grilled spring onions and jalapenos. Everyone can make their own taco or just eat it smothered in guacamole or my tomato and red chili salsa. The presentation looks rustic and beautiful with the charred veggies and there are options for everyone’s taste. Mexican food is one of my favorite things to make! I just love the fresh flavors especially this time of year when all the veggies are in season. Skirt steak can tend to be a bit tough so a marinade really helps to break down the meat and then with just a quick sear on each side it turns out perfectly. I get my skirt steak from Riven Rock Farms, they have amazing pasture-raised meat that is not ridden with GMOs and their animals are healthy and humanely raised. They have incredibly high standards which means the meat I get from them is out of this world delicious. This marinade is the simplest but shockingly delicious. The original recipe comes from Rio Grande Cafe which is one of our favorite Tex- Mex restaurants in Washington DC. Our friends, David and Jackie were able to obtain their  secret and sweetly shared it with us! The pineapple juice has enzymes that not only help to tenderize […]