Snacks

Ricotta, Honey, Lemon and Herb Crostini

This crostini recipe is terrific for entertaining. Combine my homemade ricotta, some honey, lemon and thyme on a toasted baguette and you will go to heaven it’s so good. We love serving this to friends when they come over. Its refreshing and decadent tasting all at the same time. The ricotta is so creamy it does really well with the honey and lemon zest to cut through it. I also love to add thyme, but you could do rosemary or even mint if you wanted to. A little note on the bread. I don’t eat white flour often at all but when I do I make sure to either buy high-quality fresh baked bread or I make it myself at home. If you are absolutely grain free, this ricotta would taste delicious on pears, apples or strawberries as well. Enjoy this recipe, there are so many ways to build a delicious little appetizer when you have fresh, wholesome ingredients. Have fun mixing it up! I can almost guarantee that this ricotta will make an appearance in other recipes later on.  Here is a quick little guide for assembling these crostini that are bound to impress. Ingredients: Thinly sliced baguette, or homemade bread Homemade ricotta cheese Olive oil (I use olive oil taproom) Fresh garlic clove, peeled Zest of one lemon Raw honey Fresh thyme or rosemary, finely chopped 1. Slice the baguette and place on an oven proof tray and drizzle with the olive oil. Bake at 350 until the bread […]

Details

Charcuterie Plate

Everyone needs to have a recipe in their back pocket that is elegant and beautiful when entertaining. In my case, I prefer something like this charcuterie plate. It’s not really a “recipe”, in the strictest sense of the word, but I don’t really enjoy constraints in case you haven’t noticed. So allow me to share my guide to building this gorgeous platter. It features my homemade pimento cheese as well as the ricotta crostini I shared this week. There are times when I enjoy making something visually beautiful to eat, it stimulates my creative side and brings me happiness in a way that simply filling my belly cannot. I try and make my charcuterie platter with plenty of bright, beautiful veggies and serve some seed or whole grain crackers instead of only white. I find the options are endless and the flavor combinations much more interesting to my taste buds when I add fresh elements to a charcuterie plate. I love the bright colors of cucumbers, tomatoes and cherries and sprigs of herbs; all fantastic options for the conscientious eater. My guests love it because it looks and tastes amazing and I can rest easy and enjoy myself knowing that I have many wholesome options before me. Sometimes the extra effort it takes to make something beautiful is just as enjoyable as actually eating the food. You are in charge of what you put in your body and can have fun entertaining without getting off track! Below are the different […]

Details

Sourdough Bread

I enjoy making homemade bread from time to time. It’s not something I do every week but I probably make it about once a month. I’ve been tweaking this sourdough bread recipe for many years. Sourdough bread is fairly simple once you get the hang of it. A little note, you will need a sourdough bread starter, which I also have a recipe for and will post later this week. The starter recipe is not complicated but makes more sense if you already have a bread recipe to refer back to. I like sourdough bread because it’s much easier to digest than other forms of homemade bread. Sourdough has higher quantities of lactobacillus than other bread, which, you may remember, is the same type of probiotic found in yogurt. This is in the raw dough and doesn’t actually make it through the baking process, however, it does leave behind lactic acid. Lactic acid helps balance out phytic acid, which is found in lots of bread and inhibits the absorption of other nutrients. The lactic acid helps to make sure that the phytic acid is in balance and your body can digest the bread more effectively. Another note on lactic acid, it makes this bread naturally lower on the glycemic index. Overall, if you feel bloated after eating bread, then you may feel much better with a little homemade sourdough. I also like to add flax seed to this recipe. You all know how I feel about flax! Its such a […]

Details

Easy Tomato and Red Chili Salsa

At home, I refer to this recipe as “my easy salsa” because it really is so simple to make. It’s my favorite go-to salsa since it only takes a few minutes and uses all fresh ingredients which make the flavor out of this world. I am giving you many variations here and all of them are great! Making your own salsa is so much better to me than store-bought, you can skip out on all the preservatives and add flavor. I’ll take that! This recipe can be made with fresh or canned tomatoes and any type of hot pepper or chili you prefer. Also, I use up my cilantro stems in this recipe so that I am not wasting any part of cilantro. The stems actually have more flavor than the leaves so this is a great way to use them up since you are going to be pureeing all the vegetables together. Ingredients: 3 large tomatoes or 5 plum tomatoes or a full pint of cherry tomatoes (if it is winter and you don’t have fresh tomatoes you can use a 28 ounce can of San Marzano tomatoes) 2 cloves of garlic ½ tsp. of dried chili de arbol (or any other dried chilis you like) or 1 whole jalapeno or habanero. ¼ cup cilantro stems (or leaves if you prefer) ½ tsp. Sea salt Directions: Put all the ingredients in your blender (I use a Vitamix) and depending on the consistency that you want you can either pulse […]

Details

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!!         […]

Details

Sundried Tomato and Basil Hummus

Hummus is a dip or spread which originated in Egypt and is made of Chickpeas (garbanzo beans) and sesame paste (tahini). It is high in fiber and protein and happens to be one of my favorite snacks. I enjoy it with brown rice crackers and various veggies but historically it was served with flatbread or pita. It is also great as a spread on a turkey or veggie wrap and a perfect appetizer for guests. I do buy hummus, especially during busier seasons of life, but prefer to make my own because I can control the freshness of the ingredients and the cost. You can add roasted red peppers, roasted garlic, chipotles, curry or just some extra lemon juice. Hummus is an amazing source of fiber, a subject I blogged about this week. Fiber is one of the vital components of a healthy meal and hummus is such a delicious way to get it in! It is definitely one of my favorites, enjoy it any way you like!   Ingredients: 2 C canned garbanzo beans, drained ⅓ C tahini (sesame paste) ¼ C olive oil 3 cloves garlic juice of one lemon ¼ C sundried tomatoes packed in olive oil ½ C fresh basil ½ tsp. sea salt   Directions: 1. Place beans, tahini, garlic, lemon juice, sundried tomatoes, basil and salt in food processor or blender. 2. Pulse for a few seconds then start slowly streaming olive oil in as needed to make a smooth, creamy hummus. That’s it! Very simple. Try some different variations on […]

Details

Artichoke and Goat Cheese Dip

This recipe is so warm and cheesy but is full of lots of good flavor with a brightness due to the lemon zest and all the herbs.  Not like your typical cheesy holiday dip!     Ingredients: One 14-ounce can artichoke hearts, drained 1 pound chévre goat cheese 2 tablespoons olive oil 2 teaspoons lemon juice 2 teaspoons lemon zest 1 shallot, minced 1 garlic clove, minced ½ cup Parmesan Reggiano, grated 1 tablespoon parsley 1 tablespoon chives ½ tablespoon rosemary ½ teaspoon sea salt ½ teaspoon black pepper Dash of cayenne pepper (optional*)   Directions: 1. In a food processor, mix all ingredients except the parmesan until well incorporated and creamy. 2. Top with your freshly grated Parmesan. 3. Bake in a 350 oven until bubbly and cheese is golden on top. 4. Serve alongside some toasted crostini or crackers. Enjoy!!       © The Sown Life LLC, 2019  

Details

Peanut Butter Energy Balls

  My assistant, Sommer, makes these peanut butter energy balls all the time to eat before workouts and as a little snack.  We modified them slightly to contain some great superfood and hormone balancing ingredients! I’m so excited to share these with you. They are a great snack before or after exercise and since they are a little sweet they can scratch that itch for dessert we all get sometimes. All the ingredients are very clean and high quality so they are great for toddlers and children as well. Chia seeds, cacao nibs, oats, and honey are all fantastic for hormone balance!     Ingredients:  1 C organic peanut butter 1 C Love n’ Peas protein powder 1 ⅓ C gluten-free rolled oats ¼ C cacao nibs 2 T chia seeds ⅓ C raw organic honey ⅓ C unsweetened almond milk (or as needed)     Directions:  1. Combine all ingredients except for the almond milk and roughly mix with a spoon. 2. Add the almond milk until all ingredients bind together and form a kind of dough.     3. If you own a kitchen scale roll the dough into little balls weighing between 23-25 grams. If you don’t have a kitchen scale you can estimate and make all the balls about an inch in diameter.     4. The batch should yield between 24-28 balls depending on the size. Store in an airtight container in the fridge, they can last up to three weeks or more in the fridge. […]

Details

Artichoke Squares

    I have been making these Artichoke Squares for my Balancing Hormone Bootcamps and they have definitely been a big hit!!!   Who can resist artichokes, onions, garlic, farm fresh eggs, sharp cheddar cheese, and some thyme?? I love these for a protein-dense appetizer but they make a great breakfast on the go or a perfect addition to brunch. These are very easy to make in a batch ahead of time as part of your weekly meal prep. I hope you enjoy this healthy nutrient-dense option that everyone will love!!      Ingredients: 1 12- ounce jar of artichoke hearts marinated in oil  2 T olive oil or the reserved marinade from the artichokes. 1 small yellow onion finely chopped (I used a Vidalia onion which added a nice touch of sweetness) 1 clove garlic, minced 4 eggs ¼ C gluten-free bread crumbs {or regular if not on a gluten-free diet} ⅛ tsp pepper ¼ tsp salt  ½ tsp fresh thyme ⅛ tsp hot red pepper sauce if desired 2 C sharp cheddar cheese   Directions: 1. Preheat oven to 350 degrees F. 2. Drain artichoke hearts and chop fine. If using hearts marinated in oil, reserve 2 tablespoons of the oil. 3. Heat the 2 tablespoons of the reserved oil OR 2 tablespoons of olive oil, in a small skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft-about 5 minutes. Add the chopped artichoke hearts and saute with onion and garlic for […]

Details

Whole Grain Pumpkin Chocolate Chip Muffins

Fall is here and it's time for all things Pumpkin.  These muffins are some of my favorites. I have been making these for years and they bring back so many memories of baking days with my kids when they were all living at home.  I am still making them for the last of the 5 kiddos and he loves them. This recipe initially came from the blog, Money Saving Mom, and I have tweaked it over the years to make them more nutrient dense.  They are both a treat and a healthy snack.  These are not difficult so give them a try.  Great way to celebrate a fall morning with a cup of coffee or tea. Ingredients: (makes 24-30 muffins) 4 eggs 1 cup raw cane sugar 3/4 cup coconut sugar 1 16oz. can pumpkin puree 3/4 cup unsweetened applesauce 3/4 cup avocado oil 3 cups Whole Wheat, Spelt or Kamut flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon sea salt 1 package chocolate chips   Directions: 1. Preheat oven to 400 degrees. 2. Spray muffin tins with baking oil (I use coconut or avocado oil spray) or use paper liners. 3. Using a large mixing bowl, beat together eggs, sugar, pumpkin, and oil until well blended. 4. Add the dry ingredients and blend well. 5. Add chocolate chips and stir in gently. 6. Fill muffins cups 3/4 of the way full. 7. Bake for 16-20 minutes. 8. Remove from muffin pan and [...]
Details
123