Gluten-free

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

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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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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. […]

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