Gluten-free

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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Cauliflower Rice

Cauliflower rice I’ve found to be a satisfying substitute for grains. You don’t have to be strictly paleo to want to substitute grain sometimes. As you can tell by my other recipes, I’m not against whole grain in any way; I don’t believe in haphazardly removing food groups for no reason, however, it is true that many of my clients benefit greatly from either eliminating or reducing their grain intake. It just depends on the person. For example, someone who has high blood sugar or who is insulin resistant should not partake in very much grain at all.  While whole grains are amazing in so many ways, they still turn into sugar in your body. For most, that sugar is compensated for by the amount of fiber in the grain but for someone who is insulin resistant, those sugars are still going to be stored in your body as fat. Enter cauliflower rice! Cruciferous vegetables (like cauliflower, broccoli, brussels sprouts etc.) are so great for removing fake estrogens from the body and help level out your hormone levels. Plain white rice does not do that for you. Think of cauliflower rice as an easy way to add more goodness into your diet and treat your body right. This is one food trend I can get on board with, I love a grain free option that still satisfies. You can do so much with this easy recipe! Ingredients: 1 head cauliflower 3 green onions, finely chopped 3 TBS. Ghee Salt and […]

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Candied Tomatoes

  This recipe comes from a Suzanne Sommers book from back in the day when I followed her.  I have been making them for as long as I can remember. They are so delicious and easy and  I promise you will fall in love with them!! These are wonderful on their own and you will probably find that you can’t stop eating them once they come out of the oven.  They are also great as a salad topper or paired with cheese or my homemade ricotta on a crostini.     Ingredients: 2 quarts cherry tomatoes, halved ¼ cup extra virgin olive oil Salt      Directions: 1. Preheat oven to 325. 2. Line a sheet pan (with sides) with parchment paper. 3. Toss tomatoes with olive oil and salt. 4. Line the tomatoes on a baking sheet with the cut side up.     5. Roast for 2 hours or until outside of the tomato is wrinkly and browned and the inside of the tomato is still moist. 6. Store in olive oil in the fridge.   Enjoy these on just about anything!!                 © The Sown Life LLC, 2019

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Apple Pie Coconut Yogurt Bowl

I am such a huge fan of Cocojune Coconut Yogurt.  It is so creamy and delicious and seriously…added to these hot apples it’s like a dollop of whipped cream.  This yogurt bowl is like a deconstructed hot apple pie.  I hope that you enjoy it as much as I do.     Ingredients: 3/4 cup Cocojune Plain coconut yogurt (or your preferred kind of plain yogurt) 1 apple, sliced thinly 1/4 tsp. cinnamon 1 tsp. ghee drizzle of nut butter (I use almond butter) 2 TBS. toasted hazelnuts (or nut of choice) 1 tsp. ground flax seed 1 tsp. hemp hearts   Directions: Put yogurt in medium sized bowl. In a small skillet over medium heat, melt ghee.  Add apples and saute’ until almost soft. Add in cinnamon and continue to sauté until apple is soft enough for you. Top yogurt with hot apples. Drizzle nut butter over top of apples and yogurt. Sprinkle with nuts, flax and hemp hearts. ENJOY!!!!!!!!  

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Homemade Greek Yogurt

I wanted to do this as a separate post especially because this is such a popular style of yogurt!  I love the flavor of my homemade so much better than the store bought and besides, it is remarkably cheaper. First of all, if you haven’t read the post on homemade yogurt, that is the perfect place to start. Greek yogurt is a secondary process once you have made a batch of your own regular yogurt. This process produces a thicker, creamier yogurt which I personally use to replace sour cream or cream cheese.  The longer you allow it to strain, the thicker it will be. Directions: 1. Set a strainer over a bowl lined with a coffee filter or cheesecloth or a greek yogurt strainer.  They carry this brand at Kitchen and Company and can also be used to make yogurt cheese. 2.  Empty your homemade yogurt into the strainer and cover 3. Let sit until it is as thick as you want it. I usually let mine sit in the refrigerator for at least 24 hours.  It comes out thick and creamy.  4. What you will have left in the bottom is the whey. When strained, it will keep indefinitely in the refrigerator and can be added to your smoothies, used to make sauerkraut and sourdough bread. Eat up and enjoy your greek yogurt! I use it as a sour cream replacement and also on its own as a filling breakfast or snack. I top with my homemade granola, fresh fruit and raw honey!    Enjoy!!         […]

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Herb Roasted Onions

  With fall approaching, I have been turning my attention to more root veggies… like onions! I know that roasted veggies aren’t exactly a new thing, but let me tell you, these roasted onions really took on a life of their own. They became this perfect addition to just about anything. The first time I made them I was having a little gathering at my house and we just took these onions and spread them on bread with some goat cheese. They were so delicate and melted in your mouth good! I always seem to have extra onions around so I love being able to use them up like this!     Marinade Ingredients: ½ C water ½ C white balsamic vinegar or red wine vinegar 1 T raw honey 1 tsp. Herbes de Provence ½ tsp. Sea salt ¼ tsp. Black pepper   Roasting Ingredients: 2 large onions or 4 small onions 4 TBS. butter or ghee     Directions: 1. Combine all marinade ingredients in a bowl and pour into the bottom of an 8×8 baking pan. 2. Slice the ends off onions and cut in half horizontally. 3. Remove skin. 4. Place onion face down in marinade. 5. Marinate covered in the refrigerator for 6 hours or more, flipping onions over halfway through so that marinade is absorbing the onions on both sides.     6. Preheat oven to 400 degrees. 7. Apply some ghee to the top of each onion and roast in the oven for 1 hour […]

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Mexican Shredded Beef

I love this stove top recipe because it only takes a few hours to make. While I really like the crockpot it’s nice to have a recipe on hand that doesn’t involve getting that out every time. Making shredded beef is much easier than you might think! I make this recipe often at home, it’s so nutrient dense and simple, we love it. One thing I think is key: to mix your own seasoning from really high-quality spices. It makes such a big difference in the flavor! I get my meat from a farm which tastes way better in my opinion. This recipe is so diverse, you can eat it in a taco, enchilada or on some nachos. You can also have it for breakfast over an omelet or huevos rancheros or just on top of a salad. I can’t tell you enough how incredible the flavor is. You’ll just have to make it yourself! This recipe also freezes really well so it’s a great idea to make lots and freeze some for a future meal!   Ingredients: 2 lb. Chuck Roast cut into 4 pieces and rubbed with Mexican blend seasoning 1 large yellow onion, chopped 2 jalapeno peppers, stemmed, seeded and very finely chopped 1 28 ounce can San Marzano whole tomatoes in their juice, or 2 cups chopped ripe tomatoes 1 cup beef stock Avocado oil or rendered pork fat Salt   Mexican Blend Seasoning: 1 tsp. Cumin ½ tsp. Ancho Chili Powder ½ tsp. Chipotle Chili […]

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Roasted Spatchcocked Chicken

  So the big question is what is a spatchcocked chicken??  Well, it is a way of cooking chicken by removing the backbone from neck to tail and flattening out the chicken so it cooks in half the time and also cooks evenly.  Basically you are butterflying the chicken! There are so many ways you can prepare this chicken and many different seasonings you can use as well.  I am using some Chimichurri because I find when I make chimichurri I tend to have lots of leftovers so using it as a marinade is a great way of not wasting one bit of this delicious sauce.    Ingredients: 1 whole chicken Salt & Pepper 1 cup Chimichurri sauce or desired seasoning. (link) 1-pint cherry tomatoes   Directions: 1. To butterfly the chicken, take a pair of kitchen scissors and cut up on both sides of the backbone of the chicken to remove it.       2. Clip the chicken wings off as well. 3. Break the breastbone by pressing down the wings and flattening out the bird.     4. Liberally salt and pepper both sides of the chicken and then cover with chimichurri or desired seasoning.     5. Place chicken in a 9×13 baking dish, cover and refrigerate for at least 5 hours. 6. Remove chicken from fridge about 15 minutes before roasting to get the chill off the meat.  It will cook much more evenly when not so cold. 7. Rub the bottom of a cast-iron skillet […]

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Kale and Butternut Squash Salad

I know it doesn’t feel like it yet, but Fall is approaching and that means all the delicious root veggies are coming.  Squash is already beginning to appear at the farmers market. I love to buy up plenty each time I go. It lasts a while when stored in a cool, dry place and I can make it later in the week if I need to. Butternut squash is one of my favorites in the squash family because of its sweetness, especially after roasting. This salad really highlights the squash and the salty, smoky bacon is a great balance. The pumpkin seeds provide the crunch and pomegranate seeds are a really fun burst of flavor with every bite. Goat cheese tops it off with rich and creamy texture and also gives you a bit of a tang. Not only is the salad delicious but it is beautiful to look at. We eat with our eyes first and making beautiful looking food is a part of enjoyment! You could add some shredded chicken to this for a great midweek supper or as a side on the weekend when entertaining family and friends. It will be a hit for sure. This recipe will hold up in the fridge for about 4 days so a great make ahead as well. Give it a try! Ingredients:  1 Large bunch of kale, curly or Tuscan, de-stemmed and chopped 1 Butternut squash, peeled, seeded and cubed 4 Slices thick cut bacon ¼ cup toasted pumpkin seeds ¼ cup […]

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