Gluten-free

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 […]

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      

Cauliflower Mash

Let’s talk about cauliflower! What an incredible substitute for potatoes. For me personally, I need all the cruciferous vegetables and cauliflower is packed with fiber and helps the body eliminate fake estrogens. I love using cauliflower as a side option and it gives me more bang for my buck nutritionally.  Enjoy this simple and filling recipe. It would be perfect alongside my turkey meatloaf or a leg of lamb for Easter dinner. Yummmm.    Ingredients:  1 head of cauliflower ¼ to ½ cup chicken or vegetable stock 1 T ghee 2 green onions, finely chopped Salt & Pepper to taste   Directions:  1. Chop a head of cauliflower and put in a medium saucepan with ¼ cup of stock.     2. Steam, adding additional stock if needed.   3. When Cauliflower is soft, using a potato masher or large fork, mash in a saucepan adding ghee, salt & pepper.     4. Transfer mixture to a bowl.  Stir in green onion and serve.               © The Sown Life LLC, 2019

Susan’s Tabbouleh Salad

  This salad is so refreshing and has the perfect amount of complex carbs that make it very energizing but still with really clean ingredients. I recommend this salad a lot to my clients because it is also very easy to make ahead of time when you meal prep and keep in the fridge for lunches during the week. Add some sliced grilled chicken for extra protein and you are good to go!  This recipe makes about 6 servings as a side but as a meal, I think its more like 4 servings. Enjoy!!     Ingredients: 4 C chopped Swiss chard 1 C finely chopped Italian parsley ½ C finely chopped fresh mint 1 C chopped cherry tomatoes ¼ C finely chopped red onion 1 ½ C cooked quinoa ⅓ C pine nuts ⅓ C crumbled feta 1 tsp lemon zest   For the dressing: Lemon and Parsley Vinaigrette   Or: Juice of 1 lemon 3 T of Olive Oil Salt and Pepper     Directions: 1. Chop all veggies and herbs. 2. In a medium bowl, combine all ingredients. 3. Drizzle with dressing and toss!   ENJOY!                   © The Sown Life LLC, 2020

Moroccan Spiced Leg of Lamb with Roasted Pepper Aioli

  My family loves this lamb recipe and I will make it every spring for either St. Paddy’s Day (of course, we are Gleeson’s) or for a delicious Easter Dinner! Lamb makes Easter seem much more special to me. I like to make my Cauliflower Mash as the perfect side dish alongside a mixed green salad. The leftover Roasted Pepper Aioli works amazing as a spread on a leftover lamb sandwich. Yum!! Your family will love this recipe, I’m certain. If you’ve never made lamb before, give it a try this spring!   Ingredients: For the Moroccan Spice Blend: 1 T allspice 1 tsp. finely ground black pepper 1 ½ tsp. fennel seeds 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ¼ tsp. ground Cloves   Directions: 1. Grind fennel seeds in a coffee grinder or with a mortar and pestle until finely ground. Add in other spices and blend well.     For the Roasted Pepper Aioli: ½ C walnuts 1 C avocado oil mayo 3 garlic cloves 2 red roasted bell peppers 1 small red chili 1 T coconut sugar Juice of 1 lemon Salt & pepper   Directions: 1. Put all ingredients in food processor and process until smooth. Can be stored in the fridge for up to a week.     For the Gremolata: 5 cloves garlic 1 bunch of parsley, cilantro or mint or a combination of all three 4 TBS. olive oil 2 tsp. salt and pepper   Directions: 1. Mince garlic, chop herbs and […]

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. […]

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 […]

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 […]

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 […]

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, […]