Gluten-free

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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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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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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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 […]

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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

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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 […]

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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 […]

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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 […]

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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 […]

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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. […]

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