Gluten-free

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 […]

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 […]

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 […]

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 […]

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. […]