the sprouted life » a gluten free blog inspired by real food & balanced living

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  • welcome to the sprouted life!

    We are a gluten free family trying to balance real food eating & traditional food practices while still eating on a budget and living socially in an over-processed food society. This blog is intended to share: our favorite recipes, our gardening & canning experiences, our food flops (ask me about my egg-free, paleo, almond flour pancake mess) & life with three little dirt covered boys.

    All of our recipes are gluten free, many are egg-free or offer egg-free options (even though our family is no longer egg free, I still try to include egg-free options) and many are dairy free, paleo & GAPS friendly. we don't "follow one specific diet" but our cooking style is best described as "gluten free but inspired by wapf + paleo + raw + realistic."

    Welcome to the adventure we call life!

beef, rice & yellow squash skillet dish

it’s moving week in our house!  it feels like we have been prepping to move forever.  we are temporarily moving into a basement apartment (8-12 weeks) so most of our stuff has to go into storage…which has made packing a little more challenging.  needless to say, this week will be full of simple quick meals!  i am still trying to eat down our pantry & freezer and every ingredient in this dish i had on hand.  (the onions and yellow squash were from our CSA share last week).

we don’t eat a ton of gluten free grains, but the four main ones that we still incorporate into meals are rice, corn, quinoa and some gf rolled oats.  one thing i am pretty strict on is what i cook my rice and quinoa in.  i very rarely just cook it in water, but instead always try to use homemade bone broth (i freeze it in big batches).  i could write a huge long post on the benefits and nutrients packed into bone broth (and after this move, i will).  i drink a big mug of it everyday, but getting it into my kids is fairly challenging.  i have found that cooking grains and other dishes in it, is a fool proof way to get some broth into my family’s diet. here is my quick: beef, rice and yellow squash skillet dish!


beef, rice & yellow squash skillet dish
Author: the sprouted life
  • 2 cups bone broth (i used beef)
  • 1 ½ cups brown rice
  • 1 lb. grass-fed beef
  • 2 Tbsp. coconut or olive oil
  • ½ yellow onion (diced finely)
  • 3 garlic cloves
  • 3 yellow squash
  • salt & pepper to taste
  1. cook rice in bone broth (i use a rice steamer, but can easily be done on stovetop)
  2. in a skillet, sauté diced onion & crushed garlic in 1 T. coconut oil.
  3. when onion becomes translucent, add in beef and cook until brown.
  4. toss in sliced yellow squash and cook down for 2-3 minutes on medium heat.
  5. when squash becomes slightly soft add in the cooked rice, remaining coconut or olive oil.
  6. mix together well and add in salt & pepper to desired flavor
  7. serve!


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