Snacks

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 […]

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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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Poppyseed Yogurt Breakfast Bread with a Lemon Drizzle

What is not to love about lemon and poppyseed?  One of my very favorite quick breads comes from and 80’s recipe that limited the fats but elevated the sugar.  This bread is made with far less sugar (and a natural sugar source), healthy fats and to top it off is made with whole grain.  I used a Monkfruit powdered sugar for the lemon glaze which keeps the sugar load even lower.  It has been a big hit over here in the Gleeson household.  Hope you enjoy it as much as we do!! Ingredients: 1 cup coconut sugar 2 medium lemons, zest and juice ½ cup whole milk plain yogurt 3 large eggs, at room temperature ½ tsp vanilla extract 1 ½ cup sprouted spelt flour ½ tsp salt 2 tsp baking powder ½ cup avocado oil 2 TBS. poppyseed 1/2 cup Lankanto monk fruit powdered sugar   Directions: 1.Pre-heat your oven to 350F  with a rack in the middle. 2. Grease a loaf pan with butter or coconut oil spray and line it with a strip of parchment paper.   3. In a medium mixing bowl, combine the sugar with the zest of the two lemons (reserve the lemon juice for the glaze). 4. Add in the yogurt, eggs and vanilla extract. Mix to combine.  5. In a large mixing bowl, combine spelt flour, poppyseed, salt and baking powder. Combine into the wet ingredients until just incorporated. Finally add in oil until just incorporated. The batter should look smooth and glossy. 6. […]

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Roasted Tomatillo and Garlic Salsa

  Boy, I think I could eat Mexican food everyday…well homemade anyway! I have been making my own salsa for years but never really experimented with a green salsa. I’m not sure why but I am certainly hooked now. A tomatillo is wrapped in its own special package and when that is stripped away you have a green tomato of sorts. I roasted them in the oven along with some garlic, onions and serrano peppers for an amazing and easy salsa. Check this recipe out and if you haven’t made my Carnitas or Fish Tacos try one of those recipes as well!!!   2 lbs. tomatillos, husked and well rinsed 2 fresh serrano peppers 1 medium white onion, peeled and quartered 1 head of garlic 5 TBS. olive oil 1/2 cup fresh cilantro (I like to use the stems here because they have a ton of flavor and otherwise will be tossed in the trash) Juice of 1 small lime 2 tsp. Sea salt   To roast garlic:  Preheat oven to 400 degrees.  Slice off the top of the head of garlic.  Drizzle the top with olive oil and season with salt and pepper. Wrap in foil and place on rack in the oven. Roast until golden and soft, around 45 minutes. Open foil packet and allow garlic to cool. To Roast Tomatillos:  Elevate oven temp to 450 degrees. Line a sheet pan with parchment paper.  Place quartered onions, whole tomatillos and whole peppers on the tray.  Drizzle with 4 […]

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Cinnamon, Chocolate and Walnut Baked Oatmeal

    Whether you are new to prepping breakfast food this or an old pro this Cinnamon, Chocolate and Walnut Baked Oatmeal is an easy recipe to add to your meal prep routine! The framework for this recipe originally came from @restoringradiance but of course, as with most recipes, I have added in some extra protein and some superfoods to make it a little more nutrient-dense and also a balancing hormone food as well.   It is so easy to make and very energizing! I hope you try it out and enjoy it as much as I do.      Ingredients: 3 C organic rolled oats 1 ¾ C almond milk 1/2 cup maple syrup 2 TBS. coconut sugar ½ C plain Greek yogurt 3 eggs, plus one egg white 1 tsp. vanilla extract 2 tsp. cinnamon 1 tsp. baking powder 2 T hemp hearts 1 T maca powder ¼ tsp. sea salt ½ C Lily’s dark chocolate chips (sweetened w/ Stevia) ½ C chopped walnuts   Directions: 1. Preheat oven to 350 degrees. 2. In a large mixing bowl, whisk the eggs together.  3. Add in maple syrup, coconut sugar, greek yogurt, almond milk, & vanilla extract.      4. Combine thoroughly.  Add in the oats, baking powder, cinnamon, maca, hemp hearts & sea salt. Mix until well combined.  5. Fold in chocolate chips and walnuts. 6. Bake for 25-30 min in a 9×13 baking dish coated in coconut oil!      7. Start checking oatmeal after 20 minutes […]

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Chili Spiced Sweet Potato Fries with Chipotle Aioli

A favorite when eating out is always fries! Kids love them, adults love them and our brains love the instant gratification that comes with refined, fried and salted potatoes.  Enter the homemade sweet potato fry!!  They are baked in the oven with a little seasoning and entirely delicious!!  You can make these for a party or pair with burgers, grilled chicken or a juicy steak!  This recipe includes a quick and easy Chipotle Aioli as well that is out of this world! Sweet potatoes are so good for you and are an excellent replacement for regular potatoes especially if you struggle with elevated blood sugar.  I hope you enjoy this simple recipe that will make any stay at home meal a winner!   Sweet Potato Fries Ingredients: 2 sweet potatoes cut into 3-inch wedges 3 T Olive oil ½ tsp. Chili powder ½ tsp. Salt  ½ tsp. Pepper     Directions:  1. Preheat oven to 425 degrees 2. In a medium bowl toss sweet potatoes with olive oil, chili powder, salt, and pepper. 3. In a single layer, place sweet potatoes on a parchment-lined sheet pan. 4. Roast, tossing frequently for about 18-25 minutes until golden brown.     Chipotle Aioli Ingredients:  ½ C Avocado Oil Mayonnaise 1 tsp. Chipotle chili powder ¼ tsp. Garlic powder 1 tsp. Freshly squeezed lemon juice 1 T double concentrated tomato paste Pinch of salt   Directions:  1. In a small bowl, mix mayo with all the seasoning and taste. Add any additional salt or […]

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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 […]

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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. […]

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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  

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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 […]

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