Gluten-free

Beet and Blueberry Salad with Lemon Balm Vinaigrette

  I love beets!!  Not only are they great for your liver but they also help balance out your hormones as well.  This salad is a really good combination of sweet and salty and I really enjoy the zip that lemon balm gives to the entire salad. In my opinion, though, the toasted coconut really takes it over the top.  Enjoy!!      Ingredients: 4 C greens (arugula, baby kale, spring mix) 1 C fresh basil, chopped 2 golden beets 1 red beet ½ medium red onion, sliced ½ cup blueberries ⅓ C toasted chopped pecans ⅓ C crumbled feta cheese ¼ C toasted unsweetened shredded coconut (gluten-free)     Dressing: ¼ C white balsamic vinegar ⅓ C olive oil Juice of 1 lemon 1 tsp lemon zest 1 T raw honey ⅓ C chopped lemon balm Salt & Pepper     Directions: 1. Preheat oven to 350 2. Immerse beets completely under water in a medium saucepan, boil beets over medium-low heat until tender. 3. Remove the skin from the beets. (This should be easy if they are boiled) 4. Half the beets and then slice thinly.     5. Toast the pecans and coconut: Chop pecans and layer both the pecans and coconut on a baking sheet covered in parchment paper.  Toast until golden. 6. To make the dressing: Add balsamic vinegar, lemon juice, lemon zest, honey, lemon balm, and salt and pepper to a food processor or blender.  7. Start blender on low speed and slowly add […]

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Crispy Pan Seared Salmon with a Lemon Butter Herb Sauce

  This is such a simple recipe and seriously will probably only take you 15 minutes to fix.  I love great tasting food but in my life, complicated is not welcome. Really good food doesn’t have to be difficult to make! With this recipe, the goal is crispy skin…that is why we will start by searing it skin down first and for a longer period of time. I amazed my husband with this one so I think you will find this to be a favorite recipe!!!     Ingredients: 4 wild-caught salmon fillets 1 T of Ghee Salt & pepper ¼ C butter (½ of a stick) Juice of 1 ½ lemons ¼ tsp lemon zest ⅓ C white wine…Pinot Grigio or Sauvignon Blanc  (you can also replace the wine with chicken stock and it tastes just as good) 1 tsp fresh lavender, finely chopped 1 tsp fresh thyme, finely chopped 3 C fresh arugula   Directions: 1. Heat large skillet on medium-high.  Add ghee.      2. When the melted ghee is shimmering, you will know that it is ready for the salmon. 3. Salt and pepper the skin side of the filet and put the SKIN side down FIRST.     4. You will sear the salmon on this side for 5 minutes before flipping. 5. While the salmon is cooking on the skin side, salt and pepper the flesh side. 6. After 5 minutes have passed, flip salmon over to the flesh side and cook for only […]

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Kale and Toasted Pistachio Pesto

  Pesto is so delicious and I love making it so I challenged myself to try a vegan version and I have to say, I think it is the best I have made so far.  I removed all dairy by using nutritional yeast in place of the parmesan and also increased the nutritional value by adding Kale. I also added some toasted pistachios instead of pine nuts and wow!!!  What a difference it made. This pesto is so creamy and full of flavor that you are not missing a thing. I hope you enjoy this as much as I do. You can use pesto for so many things, I enjoyed it mixed with some brown rice pasta and a few tomatoes for an energizing meal!     Ingredients:  4 C chopped kale 1 C fresh basil 2 garlic cloves ½ C roasted and salted pistachios ½ C nutritional yeast Juice of 1 ½ lemons Zest of 1 lemon ½ C of olive oil Salt and pepper to taste Brown rice pasta cooked according to box *check the box and make certain it is gluten-free if you are gluten intolerant.     Directions:  1. In a food processor, add kale, basil, garlic, pistachios, nutritional yeast, lemon juice, zest, and salt and pepper.     2. While processor is on the low speed, add in olive oil in a slow and steady stream until pesto comes together.  If you want a looser consistency you can add some additional olive oil or water […]

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Warm Crispy Onion and Hakurei Turnip Salad

  Growing up, I never ate turnips.  Just the name turned me off. Well, if your opinion of turnips was similar to mine, you need to try this recipe.  Sauteeing the turnips in some ghee really softens their sharp flavor and they have quickly become one of my favorite root vegetables. Hakurei is a Japanese variety of turnip and it is known to be very mild and delicate in flavor. This recipe will work with any type of turnip though!     Ingredients:  2 lbs. Hakurei turnips, sliced in half and then quartered ½ medium red onion, cut in half and then sliced 2 cloves garlic, minced 1 ½ tsp. fresh rosemary, finely chopped 1 TBS. ghee 1 bunch of Tuscan kale, stemmed and chopped 1 TBS. olive oil 2 tsp. apple cider vinegar 1 tsp. maple syrup 1 tsp. dijon mustard 1 tsp. sea salt   Directions:  1.  Using a medium skillet, heat over medium-high heat.  Melt ghee.   2. Add onions and turnips.  Leave both onions and turnips to brown up a bit on one side and then stir.  Continue to stir every so often so onions don’t burn but you want the turnips to have a nice golden hue and be soft on the inside.      3. Meanwhile, in a small jar with a lid, combine olive oil, apple cider vinegar, maple syrup, dijon mustard, and a ½ tsp. salt.  Put the lid on and shake until well blended.     4. When turnips are golden brown, […]

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Cilantro Lime Slaw

  This Cilantro Lime Slaw is a key component of my fish tacos recipe. It really completes the taco in my opinion. It deserves a post of its own though because this slaw is a summertime staple. I make it frequently and keep it on hand as a quick side with almost anything from grilled chicken to sauteed shrimp, or just some simple avocado! The ingredients are healthy, clean and delicious and it’s EASY. It’s a great recipe to help you get both raw vegetables and healthy fats into your diet.  Enjoy!!   Ingredients: 1 C avocado oil mayo 3 T raw honey 2 T Braggs apple cider vinegar Juice of 1 lime ½ head of red cabbage, chopped ½ head green cabbage, chopped 1 red bell pepper, diced 1 bunch cilantro, chopped 2 green onions, finely diced     Directions:  1. Chop both kinds of cabbage and mix with the chopped red bell pepper, green onions, and cilantro. Drizzle with some of the lime juice. 2. Whisk together the mayo, raw honey, apple cider vinegar, lime juice, salt and pepper to taste.     3. Pour the dressing over the slaw mixture and mix well! Serve in tacos or as a side for any occasion!                 © The Sown Life LLC, 2019

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Smoky Jalapeno Chicken Skewers with Garlic Yogurt Sauce

  These Smoky Jalapeno Chicken Skewers are the bomb!  There is so much flavor with a bit of heat!. I love recipes that do not have a run of the mill flavor and this chicken has it all in my opinion. It’s easy to marinade in the morning and throw on the grill or grill pan for a quick sear in the evening.  The side dishes can be prepared days ahead so this is a great weeknight meal. Enjoy!     Chicken Skewer Ingredients: 1 ½ jarred roasted bell peppers, chopped ½ C cilantro, chopped ½ C chopped green onion 2 TBS. apple cider vinegar 2 TBS. extra virgin olive oil 1 TBS. paprika ¼ tsp. smoked paprika 2 jalapeno peppers, seeded and chopped 2 cloves garlic 1 TBS. fresh oregano 2 tsp. sea salt 1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch pieces 16 small wooden skewers, soaked in water for 30 minutes   Garlic Yogurt Sauce Ingredients:  1 C plain Greek yogurt 1 garlic clove, minced ½ tsp. sea salt ¼ tsp. pepper 1 tsp. fresh lemon zest   Directions:  1.  Place roasted peppers, cilantro, green onion, vinegar, olive oil, paprika, smoked paprika, jalapeno, garlic, oregano and sea salt in a food processor; process until smooth.     2. Reserve ½ cup of marinade. 3. Combine remaining marinade and chicken pieces.  Refrigerate for 1-3 hours.     4. Thread chicken onto skewers. 5. Using a grill pan, outdoor grill or large skillet, cook, turning occasionally until […]

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Artichoke Squares

    I have been making these Artichoke Squares for my Balancing Hormone Bootcamps and they have definitely been a big hit!!!   Who can resist artichokes, onions, garlic, farm fresh eggs, sharp cheddar cheese, and some thyme?? I love these for a protein-dense appetizer but they make a great breakfast on the go or a perfect addition to brunch. These are very easy to make in a batch ahead of time as part of your weekly meal prep. I hope you enjoy this healthy nutrient-dense option that everyone will love!!      Ingredients: 1 12- ounce jar of artichoke hearts marinated in oil  2 T olive oil or the reserved marinade from the artichokes. 1 small yellow onion finely chopped (I used a Vidalia onion which added a nice touch of sweetness) 1 clove garlic, minced 4 eggs ¼ C gluten-free bread crumbs {or regular if not on a gluten-free diet} ⅛ tsp pepper ¼ tsp salt  ½ tsp fresh thyme ⅛ tsp hot red pepper sauce if desired 2 C sharp cheddar cheese   Directions: 1. Preheat oven to 350 degrees F. 2. Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil. 3. Heat the 2 tablespoons of the reserved oil OR 2 tablespoons of olive oil, in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft-about 5 minutes. Add the chopped artichoke hearts and saute with onion and garlic for […]

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Orange Honey Roasted Carrots

  Have you ever bought carrots directly from a farm? They have so much more flavor!! I bought these from Fall Line Farms and they are delicious. Carrots are in season now and this new recipe with an orange glaze is such a delicious way to eat them! You can also use the glaze in this recipe for other root veggies like turnips and parsnips and sweet potatoes. Don’t be afraid to make substitutions and get creative with what you have!      Ingredients:  1 ½ lb. thin whole carrots 3 T olive oil 1 tsp. sea salt ½ tsp. pepper 1 large orange, sliced thinly 1 T lavender leaves, finely chopped 8 thyme sprigs Raw Honey to drizzle   Directions:  1. Preheat oven to 400 degrees.  2. Layer a sheet tray with parchment paper. 3. In a large bowl, toss carrots with olive oil, salt, and pepper. 4. Layer carrots side by side on a sheet tray. 5. Slice the orange in thin slices and layer them over carrots. 6. Sprinkle carrots with lavender and thyme sprigs. 7. Roast for 15-20 minutes until soft and easily pierced with a fork. 8. Drizzle honey over the top of carrots and serve.               © The Sown Life LLC, 2020

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Grilled Lamb with Chimichurri Sauce

   Lamb Chops in a Lemon, Chive and Garlic Marinade Ingredients:  6 Lamb Chops 4 sliced garlic cloves 1 T chopped mint 1 T chopped fresh rosemary  ½ C minced chives or green portion of green onions ¼ C olive oil ⅓ C white balsamic vinegar Salt and pepper     Directions:  1. Combine garlic, mint, rosemary, chives, olive oil and vinegar and pour into a 9×13 baking dish. 2. Coat lamb chops with salt and pepper.  3. Add the lamb chops to marinade and flip once or twice to evenly coat them. 4. Refrigerate 4-6 hrs 5. 1 hour before grilling, remove lamb chops from the fridge, flip them over and allow to come to room temperature in the marinade. 6. Heat up the grill. 7. Grill lamb chops for 3 minutes on each side and then allow to rest covered in foil for 10 minutes.  This will give you a medium-rare lamb chop. If you desire well done, just add a minute to each side. 8. Top with chimichurri and ENJOY!     Chimichurri Sauce Ingredients:  ¼ C flat-leaf parsley ½ C cilantro 2 T fresh oregano 3 garlic cloves 3 T red wine vinegar ¼ C sherry vinegar 1 tsp crushed red pepper 1 tsp sea salt ½ C extra-virgin olive oil   Directions:  1. In a food processor or blender, combine parsley, cilantro, oregano, garlic, vinegars, crushed red pepper and sea salt.   2. With food processor on low, slowly drizzle olive oil in from the […]

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Spring Green Soup

  This soup turned out really good especially considering I just came up with it when I had some extra zucchini and dill lying around. It turned out so perfectly! Simple, healthy and absolutely delicious!  Now to top it off, (because you know I love a topping) I added a recipe for lemon-infused greek yogurt.  It’s no joke when I say a dollop of this makes the entire soup experience for me.  I hope you all love this recipe as much as I do.   Ingredients: 2 T ghee 3 spring onions/leeks, finely chopped  (spring onions are the size of leeks) 4 garlic cloves, finely minced 4 zucchini, halved then sliced 1 ½ C frozen peas, thawed 2 C swiss chard, finely chopped 4 C chicken or vegetable stock 1/2 C fresh dill  Salt & Pepper to taste 1 T Greek yogurt per bowl for creaminess   Lemon Infused Greek Yogurt Ingredients :  1 cup plain Greek yogurt 2 tsp. lemon zest ¼ tsp. sea salt     Directions for yogurt: Blend together yogurt, lemon zest and salt.  Let sit in the fridge for 6 hours to chill before using.   Directions for Soup: 1. In a dutch oven, melt ghee over medium heat.  Add in spring onions and saute until translucent. Add garlic and saute for an additional minute.     2. Add zucchini to onions and saute until zucchini is soft and browning a bit. (This is where you get your depth of flavor)     3. Pour […]

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