Gluten-free

Simple Roasted Butternut Squash Soup

I like to make this Butternut Squash soup fairly often in the fall and winter, its a great way to get in lots of veggies and it’s not overly heavy at all! This recipe is so easy to make and freezes very well if you wanted to make a big batch and have more another time. To be honest though, the toppings are my favorite part of this soup, they are so delicious! When you put them all together they are the perfect fall flavors! I just listed a few of my favorites but you could also top with goat cheese, crushed cashews or scallions. Enjoy this easy, delicious and healthy soup recipe! Ingredients: 1 Butternut Squash halved and seeded A drizzle of Olive Oil 1 TBS. Butter 2 shallots 2 cloves garlic 1 inch  fresh ginger 4 cups of Chicken stock Pinch of Nutmeg Salt & Pepper Optional Toppings: Chives Bacon bits Fried Sage leaves Toasted Pumpkin Seeds Homemade yogurt   Directions: 1. Preheat oven to 400 degrees. 2. Drizzle Olive oil over the top of squash halves and sprinkle with salt and pepper. Roast in 400-degree oven for 25 to 30 minutes or until desired tenderness. 3. While squash is roasting, melt butter in a small dutch oven and saute shallots over low heat to caramelize.  Add in ginger and garlic and saute for an additional minute. 4. Remove squash from oven and scoop out flesh and put in blender. Add the sauteed vegetables and process slowly adding chicken stock. […]

Chili Spiced Sweet Potato Fries with Chipotle Aioli

A favorite when eating out is always fries! Kids love them, adults love them and our brains love the instant gratification that comes with refined, fried and salted potatoes.  Enter the homemade sweet potato fry!!  They are baked in the oven with a little seasoning and entirely delicious!!  You can make these for a party or pair with burgers, grilled chicken or a juicy steak!  This recipe includes a quick and easy Chipotle Aioli as well that is out of this world! Sweet potatoes are so good for you and are an excellent replacement for regular potatoes especially if you struggle with elevated blood sugar.  I hope you enjoy this simple recipe that will make any stay at home meal a winner!   Sweet Potato Fries Ingredients: 2 sweet potatoes cut into 3-inch wedges 3 T Olive oil ½ tsp. Chili powder ½ tsp. Salt  ½ tsp. Pepper     Directions:  1. Preheat oven to 425 degrees 2. In a medium bowl toss sweet potatoes with olive oil, chili powder, salt, and pepper. 3. In a single layer, place sweet potatoes on a parchment-lined sheet pan. 4. Roast, tossing frequently for about 18-25 minutes until golden brown.     Chipotle Aioli Ingredients:  ½ C Avocado Oil Mayonnaise 1 tsp. Chipotle chili powder ¼ tsp. Garlic powder 1 tsp. Freshly squeezed lemon juice 1 T double concentrated tomato paste Pinch of salt   Directions:  1. In a small bowl, mix mayo with all the seasoning and taste. Add any additional salt or […]

Gluten-free Vegan Chocolate Chip Cookies

Happy Holidays! We have one more dessert recipe for you. Vegan and gluten-free chocolate chip cookies! It seems like so many people (and their kids) are realizing their bodies don’t do well with gluten so this recipe satisfies a lot of dietary needs. Did I mention these cookies are rich, delicate and melt in your mouth delicious!? My dear friend Madison did an amazing job with this cookie recipe and I’m pretty sure Santa will approve of them! Savor the memory of making cookies with your kids and loved ones. This is the time to be free and allow yourself to enjoy all this season has to offer.   Ingredients: ½ C refined coconut oil at room temperature, creamy and soft and scoopable texture ½ C tahini, nice and thick, not too runny ½ C granulated sugar ⅓ C packed brown sugar ¼ C plant milk 1 ½  tsp vanilla extract 1 ¼ C gluten-free one to one flour 2 T cornstarch ¾ tsp pink Himalayan salt ½ tsp baking powder ½ tsp baking soda 1 ¾ C chopped dark chocolate chips   Directions: 1. Preheat oven to 350 degrees. Using an electric mixer, beat the coconut oil, tahini, granulated sugar, and brown sugar on medium for about 3 minutes until a smooth and creamy mixture is formed. Add the plant milk and the vanilla extract and mix another minute to combine.  2. In a separate mixing bowl whisk together the flour, cornstarch, salt, baking powder, and baking soda to […]

Bacon, Caramelized Onion & Toasted Pecan Salad with Sweet Potato Croutons & Fried Sage

  This salad is one of my favorites and was recently shared by our friends at Fall Line Farms! Most of the ingredients in this salad can be ordered through their online service that allows you to order and pick up fresh farm food locally! The ingredients can be found in the fall and late winter! Now, I don’t want you to get overwhelmed by the ingredients in this salad or the many steps listed to create it. This salad is an entire meal unto itself and if you desire more protein, you can easily add some chicken, shrimp or salmon on top. The salad serves 4 as a side dish or 2 as a main meal. Load it up because of all the flavors together or so heartwarming and delicious! Pay attention to the fact that we will be using several skillets over again. This is important because it creates the layer of flavors that we want and also…it saves on your dishwashing time!!   Salad Ingredients:  4 C Salad Greens of your choice–I love arugula so that is my go-to!  (Spinach or baby kale would be great as well) 1 medium red onion sliced 2 tsp. Ghee ¼ tsp. Herbes de Provence  6 slices of bacon ½ C pecan pieces 1 medium-sized sweet potato 2 T Olive Oil ¼ tsp. Garlic powder Salt & Pepper 15 Whole Fresh Sage Leaves 1 C avocado oil (optional if not using bacon drippings) ¼ C blue cheese, crumbled (optional)     […]

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 […]

Roasted Squash Lasagne Boats

  This recipe is a spin-off from a great recipe by Half Baked Harvest. I simplified the recipe and definitely made it my own. The great thing about any recipe is that you can easily tweak any one of them to suit your tastebuds! This is the perfect meal for a cold evening, and I didn’t even miss the pasta.   Ingredients: 1 spaghetti squash 3 T olive oil 1 medium yellow onion, finely diced 1 carrot, finely diced 4 cloves garlic 1 lb. ground pork, beef or lamb 1 24 oz. can of San Marzano crushed tomatoes 1 T tomato paste concentrate 1 8 oz. can tomato sauce 2 T chopped fresh oregano ¾ C whole milk ricotta cheese ¼ C shredded parmesan cheese ¼ C shredded mozzarella 2 T chopped fresh basil 4 slices smoked provolone cheese Salt and pepper     Directions to roast squash: 1. Preheat oven to 350. 2.  Slice off stem area. 3. Stand squash on the freshly cut end and using a sharp knife, cut the squash in half. 4. Scoop out the seeds. 5. Drizzle insides of the squash with 1 T olive oil and sprinkle with salt and pepper. 6. Put face down on a parchment paper-lined cookie sheet and puncture the entire surface with a fork. 7. Roast squash for 30 minutes or until it is easily punctured with a fork. 8. Set aside.    For the meat sauce:  1. In a large pan, heat about 1 Tablespoon of olive […]

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 […]

Gluten-free Chocolate Orange Cheesecake

  My lovely friend, Madison of @beautyandthefeast came up with this gorgeous cheesecake recipe I am delighted to share it! It’s made with goat cheese and has less sugar than your traditional cheesecake. I absolutely love this recipe and if there was ever a time for cheesecake, it’s Thanksgiving!!! Enjoy!   Crust Ingredients:  1 packet gluten-free Oreo styled cookies 4 T of melted butter     Filling Ingredients:  11 oz. plain goat cheese 4 oz. cream cheese 3 oz. melted chocolate 2 eggs 1 ½ tsp. Vanilla extract ¼ C raw cacao powder ½ C vanilla Greek yogurt ¾ C coconut sugar Zest of one medium orange 1 T of fresh orange juice Pinch of salt   Directions:  1. Mix the crust ingredients in a food processor then press into the bottom of a springform pan and bake for 10 min. (I like to wrap Reynolds wrap around the outside of my pan to prevent any butter leaks).     2. Cream cheeses together then add sugar and melted chocolate and Greek yogurt.     3. Then add in eggs and vanilla mix well. 4. Add cacao powder, salt, zest and orange juice. Mix well then pour into crust.     5. Bake at 350 for about 45 min. Or until set.     6.  Drizzle a little melted dark chocolate on top just for looks! Enjoy!!                           © The Sown Life LLC, 2019      

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 […]

Shaved Fennel, Beet and Yogurt Layered Salad with Maple and Lemon Vinaigrette

  Sometimes I get in a salad rut and I find myself buying the same salad ingredients because it is what I know. That’s when I go back to the drawing board and look for healthy inspiration. I found some with this fennel, beet and carrot salad!!  Wow! What a balancing hormone combination!!! Beets detox the liver, carrots help remove bad estrogens from the body and fennel supports our anabolic sex hormones! Can you believe one simple salad does so much?!     Salad Ingredients:  1 C plain whole Greek yogurt 1 garlic clove, grated 3 medium carrots, peeled and shredded 2 large beets, peeled and shredded 1 fennel bulb, shaved paper-thin with a mandolin ¼ C toasted, salted pistachios 2 T chopped fresh mint   Dressing Ingredients:  ¼ C lemon fused olive oil  (you can use regular olive oil and add 1 TBS. fresh lemon juice) 2 tsp. lemon zest 2 tsp. maple syrup (honey is a good replacement) 1 T white balsamic vinegar 1 tsp. sea salt ¼ tsp. black pepper     Directions: 1. To grate garlic, use a zester or you can use a mortar and pestle to make a garlic paste.     2. Blend yogurt, garlic and salt, and pepper to taste.  Set aside.      3. Using a hand grater or food processor, grate carrots and beets.     4. Using a mandolin, shave fennel.     5. In a small bowl, blend olive oil, lemon zest, maple sugar, vinegar, salt, and pepper. […]