How to Reduce Travel Bloat
 

How to Reduce Travel Bloat - Why we bloat and the ways we can combat travel bloat for good! 

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Almost every time I go on a road trip or fly, I get travel bloat. Anybody feel me?! One time when we traveled to Savannah, GA, it was so bad I had to take almost half of the day just lying in bed because of the pain. If you are anything like me, when you travel, you want to see the world. You got things to do and you are on a schedule! Well, when it comes to belly bloat while traveling, say goodbye to itineraries, Instagram-worthy food dives, and looking cute in that new outfit because bloat is here to stay! 

What if I can tell you that travel bloat doesn’t always have to ruin a great time? In my recent experience traveling, I have found products, tips and tricks to combat bloating while traveling, vacationing, or for any occasion. 

First things first, why do we bloat? Well, there are many reasons why we bloat, but a few that you may not think about are:

  1. FOOD - Whether you may have allergies, known/unknown food sensitivities, or just eating something you are not accustomed to/out of normal routine, you will have some sign of abdominal discomfort/bloating. For example, flying out of smaller airports can be hard to find a healthy meal so try to pack a meal from home to the airport instead.

  1. SITTING - Long layovers, road tripping, or train rides - the majority of your travel is sitting! While sitting, your abdomen is compressed which slows down digestion. I always think of high-waisted jeans. In the beginning, they feel and look great but after a few hours, you can’t wait to take them off because they feel so tight around the abdomen. Those high-waisted jeans are like that to your abdomen so try to get movement in when you can.

  1. FLYING - You might not have as much control while you are in the air, but flying in general causes gas and bloating. The change in ambient pressure increases bowel air volume so while it may be polite to hold it in, the best thing to do is to let it out whether in the bathroom or seated politely. While you’re in the air, it’s best to drink water instead of carbonated drinks, sparkling water, or club soda because the added CO2 will only make it worse. 

Now that you are aware of what causes bloating, here are a few quick remedies I have found helpful in my experience: 

DIGESTIVE ENZYMES - Digestive enzymes are substances found in our body to help us digest the foods we eat. There are many types of enzymes that break down certain foods in our bodies; for example, lactase breaks down the sugar and lactose found in dairy products. If you have a lactose allergy like me, then your body may not produce this enzyme.

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Let’s just say you’re in Chicago and have been dying to try a Chicago deep dish -- what do you do!? Well, a digestive enzyme supplement is here to save the day! Brands like this provides a full enzyme panel that will not only help to breakdown lactose, but will help to reduce bloating. I like taking digestive enzymes when I eat something that may contain dairy, gluten or that I know causes me gas/distress like cruciferous vegetables, i.e. cauliflower and broccoli. 

VEGGIES - In the past, I thought eating healthy = losing weight for next vacay and eating indulgent = diet’s over, it’s vacation time, baby! Thankfully I do not have the same mindset but sadly, a lot of people still do. When it comes to bloating, not only are you adding more processed foods, refined sugars, or more carbs into your diet, but you may also not be adding enough fiber and prebiotics (the food for good bacteria) that foods like veggies can provide. Whole foods help our digestive system to run more smoothly so try to get in veggies when you can! *Some veggies like cauliflower, brussels sprouts, and broccoli may cause gas and bloating for some. 

SMOOTH MOVE TEA - Even after incorporating veggies into your diet, you may still feel bloated/constipated. Maybe you just need more help! Before knowing I had a gluten and dairy allergy, I would go days, or sometimes weeks, without going to the bathroom. This would also happen during vacation (eating more indulgent/carb heavy foods), stress, or anything that we have talked about up to this point. I tried everything from milk of magnesia to enemas, yet nothing seemed to work. Smooth move tea is the way to go! Tip when traveling: Drink tea the night before when you know you have a relaxing morning the day after. 

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MAGNESIUM - A great way to fight fluid retention and to expel gas is by getting your intake of magnesium which works by relaxing the muscles of the intestinal wall, thereby easing constipation. Green leafy vegetables like chard, kale, and spinach have high amounts of magnesium but you can also grab these calm powders for on the go! Bonus: Magnesium not only relaxes the muscles for our GI tract, it also relaxes our body’s muscles! If you have been sightseeing all day or having a hard time going to sleep due to time changes or body aches from lugging a suitcase all day, these calm powders are a lifesaver.

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GINGER - Many foods like pineapple, beets, papaya, fennel, garlic, and bone broth are great for digestive health. But the most practical and portable that I can count on when traveling are ginger tablets. Ginger promotes the elimination of intestinal gas, relaxes and soothes the intestinal walls, inhibits any possible inflammatory compounds all while stimulating digestion. Well, that checks off everything! I don’t have to worry about tracking down a tropical fruit like papaya in the states when I can just grab a piece of ginger! Bonus: ginger is great for nausea so if you have a hard time in cars, boats, or planes - ginger’s got you!

WATER - I saved the oldest trick in the book for last! Just drink water! It sounds simple but as I mentioned before, if you are dehydrated, eating salty/ high sodium foods, or having a hard time going to the bathroom, water is key. “But what about water weight… isn’t that bloating?” Water weight is the result from an imbalance of sodium to water. Our body will hold on to water if too much sodium is consumed, so even though it may seem counter-intuitive, drink more water! 

ONE LAST TIP!

Eat mindfully! 

The most important thing we can do for our body is to slow it down. Slowing down the mind and body is not just for the digestive system, but the entire system to work at its optimum level. Our autonomic nervous system (control center that acts unconsciously and regulates all body functions) has two responses. The body can either respond in a parasympathetic nervous system (PNS) state, often referred to as “rest and digest”  where digestion, detoxifying, eliminating, and building immunity takes place, or sympathetic nervous system (SNS) state which is our “fight or flight” response. SNS state produces stress hormones such as epinephrine (adrenaline) and norepinephrine, which increase heart rate, spikes blood sugar levels, and cause vasoconstriction (high blood pressure).

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For the average person, lunch break usually looks like this: 30 minute lunch break - 15 minutes to drive over to the bank or do a quick errand while going through the drive thru and stuffing food down our throats so that we can get back to work on time. Sound familiar? Well, when we eat in this sympathetic state (fight or flight) our digestive system shuts down which means that our body cannot properly digest that cheeseburger we just woofed down. Also, if we are always in a state of “on the go” then how will our body be able to switch to a “rest and digest” state? Be mindful of the next time you are on a short lunch break or having a chaotic work week. 

Homework assignment:  For one meal a day, turn off all distractions, and while sitting down, take a few deep breaths (or time to pray/give thanks). Intentionally chew your food slowly, your body will thank you for it! 

 If you try out these tips and tricks for bloating/digestion, let us know! Leave a comment and share your thoughts #fromtherootsblog on Instagram or here! 

 
Everything Bagel & Lox Socca Pizza
 

Everything Bagel and Lox Socca Pizza - Where socca bread meets bagel and lox! Gluten-free, dairy-free, and grain-free! 

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Summertime = traveling so let me take you to southern France, the home of the socca bread. While strolling through the markets in France, you will find socca (healthier than pancakes) everywhere. Socca is made with 4 simple ingredients: chickpea flour, water, salt, and olive oil. As you can see, socca is free from gluten, dairy, and grain while being high in fiber and protein. 

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Chickpea flour is simply grounded chickpeas and is minimally processed. You can purchase chickpea flour or make your own! If you are making your own chickpea flour, you can boost the nutritional value by using sprouted chickpeas! Like other beans and legumes, soaking and sprouting makes them easier to digest. 

Because it’s so easy to make, you can play around with the recipe. For example, you can keep the recipe plain for chili, soups, and stews. Add rosemary, oregano, and thyme for more italian recipes, or add honey for a sweet treat! 

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For this recipe, I combined two of my favorite things into one dish - socca and lox and bagel. For the bagel part, I simply added red onions and everything but the bagel seasoning into the socca batter. I’m just going to tell you - this… on its own… is pure heaven! But of course if you want to take it up a notch, add smoked salmon with fun toppings like arugula, capers, lemon wedges, tomatoes, olives, red onion... the list goes on and on! 

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Before you recreate this simple and easy dish, here are a few tips when making socca:

  • Unless you are making a truly authentic socca cooked in a copper plate over a wooden stove, cast iron skillet is the way to go.

  • Too many times I undercook socca because I worry that it will burn. You will know when it’s time to take the skillet out of the oven when the edges start to brown and pull away from the pan. 

  • This may be a given but after you preheat the skillet, remember that it’s as hot as fire so please use mitts! (I might have burned myself a time or two…)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 


Everything Bagel and Lox Socca Pizza - Where socca bread meets bagel and lox! Gluten-free, dairy-free, and grain-free! 

Ingredients

Normal socca

  • 1 cup chickpea flour

  • 1 cup water

  • ½ tsp sea salt

  • 1 ½ Tbsp EVOO

Everything bagel socca 

  • Normal socca ingredients

  • 1 Tbsp everything bagel seasoning

  • ⅓ cup sliced red onions

Toppings

  • Smoked salmon

  • 1 handful fresh arugula

  • 2 Tbsp capers

  • Lemon wedges

  • ½ tomato sliced

  • 1 handful fresh dill

  • Dairy free cream cheese

Directions

  1. In a medium bowl, add flour, water, salt, and EVOO. Mix ingredients together and let sit for 30 minutes. 

  2. In the meantime, preheat oven to 425 degrees; prepare other ingredients while the oven is preheating.

  3. Place a cast iron skillet in the oven for 15 minutes. This will give your skillet enough time to get really hot and will ensure even cooking.

  4. Take the skillet out using oven mitts and add about 1 Tbsp of EVOO. Turn the oven to broil and pour batter into skillet. Sprinkle red onion slices and bagel seasoning over mixture and place back into the oven for about 7-10 minutes or until cooked through (Edges should pull away from the pan and should be brown).

  5. Once cooled, top with lox toppings and enjoy! 

 
Java Chip Almond Butter Dates
 

Java Chip Almond Butter Dates - The perfect pre-workout shake replacement! 

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If you have been here long enough, you know I love medjool dates! Whether they’re in sweet dishes like chai latte donut holes, matcha and mint chip energy balls, and dark chocolate chip protein bites or in savory dishes like bacon wrapped stuffed dates found on my Instagram, I love them all the same. The main reason I use them in these types of dishes is because dates are a natural sweetener like pure maple syrup ( my second favorite ingredient), coconut sugar, and honey.

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As you may have guessed,  dates are a healthier alternative to sugar. Stuffed dates are my ultimate go-to for a pre-workout snack because they’re also great for athletic performance. I would rather have a plant-based food source to naturally energize me than a pre-workout drink that gives me the shakes and keeps me up all night! 

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So, if dates taste sweet and are used in desserts, then how can they ever be good before a workout!? Well, I’m so glad you asked! :) Here are the wonderful benefits of using dates as fuel before a workout: 

  • Dates are packed with slow-burning carbs which are a main fuel source for our muscles during moderate-intensity and high-intensity exercise. The sustained release of carbs refills your body’s glycogen, the main source of energy that is expended during strenuous activity. 

  • Dates contain a significant amount of potassium which is great for muscle cramps! During a sweaty sesh, you need to replenish your potassium and rebalance electrolytes so dates are helpful to prevent post-workout cramping and aid with muscle recovery. 

  • They’re a super easy “on the go” snack. Whether you make the recipe or eat dates on their own, dates are super portable.

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If dates don’t provide you enough energy and alertness before a workout, then this almond butter mixture will! With the addition of a superfood like maca powder (which is great for enhancing energy/mood), I have also added espresso powder. This combo will get you alert and going to the gym! I love using maca powder for this recipe because the flavor provides a honeycomb taste to the butter. By mixing, almond butter, espresso, maca, and ground cinnamon, this combination tastes just like a latte from Starbucks! 

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Now, you can imagine that this almond butter mixture would be bitter considering no sweeteners, but if you dollop this on top of a date, it’s the winning combo! Cacao nibs are also bitter but, I’m telling you, if you have never tried a date before - it literally taste like sugar.

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I hope you enjoy these amazingly delicious java chip almond butter dates before your workout! If you need some workout inspo, I’ve got a plank tabata and a booty workout already planned out for you.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 


Java Chip Almond Butter Dates - The perfect pre-workout shake replacement! 

Ingredients

  • 12 medjool dates (pitted)

  • 12-24 raw almonds 

  • ½ cup almond butter

  • 1 tsp espresso powder (or more!)

  • ½ tsp maca powder

  • ¼ tsp ground cinnamon

Toppings

Cacao nibs

Directions

  1. Insert an almond (or two) into each medjool date.

  2. In a small bowl, mix almond butter, espresso powder, ground cinnamon, and maca powder. Spoon about a teaspoon of mixture onto each medjool date. Top each date with cacao nibs. 

  3. In an airtight container, store in the fridge for up to two weeks. 

Notes

  1. If you have leftover almond butter mixture, you can add about a teaspoon of pure maple syrup and spread over a piece of toast, pancakes, waffles, anything!

 
10 Minute At Home Booty Workout
 

Even though your butt can look great in tight jeans or help to build confidence, there are so many more reasons than this! There are three major glute muscles that will be targeted in this short workout, gluteus maximas, gluteus medius and gluteus minimus. These muscles extends the hip (pulls the thigh behind you), does internal and external hip rotation, and abducts the hip (your lateral movement to the side). They are basically highly important! But for people who live a sedentary lifestyle or sit for the most part of the day, these muscles are often weak and under-worked.

By sitting, our glutes “turn off”which can lead to our hip flexors (the muscles that pull the thigh forward) get tight and can lead to injury. So with workouts like this that focuses on squatting with the addition to weights/without weights (strength/endurance), we can alleviate back pain, increase athletic performance, prevent knee pain, and improve posture! Now you know what your glutes do for you, here are four moves you can do for them!

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Romanian Deadlift With Weight

Stand with feet hip-width apart, soft knees, while holding dumbbells in front of hips with palms facing thighs. Keep spine in neutral position and squeezing shoulder blades, start sending the hips back. Lower dumbbells in front of shins, keeping them close to the body. Once they pass the knees, do not allow the hips to sink further. At the bottom of the movement, maintain a neutral spine and drive through heels to fully extend hips and knees, squeezing glutes at the top. *Avoid rounding the back at any point! (I used 25# dumbbells)

Squat Jumps

Stand with feet hip-width apart, toes turned slightly out. Squat down with your weight in your heels, proud chest, and a neutral spine. When you hit the bottom of your squat, squeeze your butt tight and drive hard through your legs and heels as you launch straight up, pelvis forward, pushing off your toes at the last moment of contact with the floor. Land softly, then use the momentum from landing to go right into your next squat.

Alternating Squat Kicks

Stand with your feet shoulder-width apart, hands behind your head or held together, and elbows out to the sides. Bend your knees and sit back as far as you can. Push back to start, then kick your right leg in front of you, foot flexed. That’s one rep. Repeat, kicking with your left leg, and continue alternating.

Sumo Goblet Squats With Weight

Stand with feet shoulder-width apart, toes turned out slightly. Inhale to sit hips back and lower into a squat, clasping hands in front of chest or clasping weight. Keep core engaged and neutral spine. Pause at the bottom, when hips are in line with knees or when form starts to break. Shins should be vertical and knees should be tracking over but past toes. Exhale to press into heels and outer edge of foot to stand. Squeeze glutes at the top. (I used 25# dumbbells)

If you try this workout, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. If you ever need to see the movements in action; especially how to pulse for each movement, I have the workout videos stored on my IG!

 
Healthy Strawberry Brown Rice Krispie Treats
 

Healthy Strawberry Brown Rice Krispie Treats - Healthy play on the traditional rice krispie treat! Gluten-free, dairy-free, and naturally lower in sugar!

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After finding out that I was sensitive to gluten, my love for rice krispie treats grew. I know that sounds bad and unhealthy, but hey, at the time, there weren’t too many gluten-free options when it came to desserts!

But within a year of only eating rice krispie treats, I felt like I was done for life. 5 years later, that’s all I crave! So, without further ado, I have made for you a healthier rice krispie treat -- but with a spin.

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Instead of using marshmallows, I used a mixture of peanut butter, coconut oil, pure maple syrup and strawberry preserves. I just love the addition of strawberry preserves, making these rice krispie treats taste more like a PB&J or a no bake cookie!

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You can also play with the toppings if you would like. My favorite way to add color and to play off the strawberry preserves is to add freeze dried strawberries, goji berries, and melted peanut butter into the dark chocolate. You could keep it classy with melted dark chocolate and sea salt flakes, or create a superfood rice krispie treat with goji berries, bee pollen, nuts and seeds, cacao nibs, and coconut flakes. The possibilities are endless!

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These are great as a healthy snack and dessert as each serving size is less than 200 calories with about 10 grams of sugar per serving. The ingredients I used in predicting these numbers are listed in the notes section below.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Healthy Strawberry Brown Rice Krispie Treats - Healthy play on the traditional rice krispie treat! Gluten-free, dairy-free, and naturally lower in sugar!

Makes 16 servings

Ingredients

  • 3 cups brown rice cereal

  • 1 cup dark chocolate

  • ½ cup natural peanut butter

  • ⅓ cup pure maple syrup

  • 2 Tbsp coconut oil

  • Pinch of salt

  • 1 Tbsp strawberry preserves

Toppings

  • Freeze dried strawberries

  • Goji berries

Directions

  1. Line 8x8 pan with parchment paper. Set aside

  2. Place a small saucepan on the stove-top over low heat. Combine peanut butter, maple syrup, coconut oil, strawberry preserves, and a pinch of salt. Mix until smooth and well combined, about 1-2 minutes. Add brown rice cereal to a medium bowl and pour peanut butter mixture over the brown rice. Mix until combined and cereal is completely coated.

  3. Transfer rice krispie mixture to the parchment paper lined pan and press mixture down flat using a spatula to create an even surface.

  4. In a small microwave safe bowl, add dark chocolate and 1 tbsp coconut oil (optional) and heat in 30-second increments (stirring in between) until chocolate is fully melted and smooth.

  5. Pour chocolate mixture over krispie mixture and add toppings. You can follow the strawberry trend and add freeze dried strawberries, goji berries, and melted peanut butter or you can keep it classic with sea salt or naked. Up to you!

  6. Place pan in the refrigerator for at least 30 minutes until bars are completely cooled and chocolate is set.

  7. Place bars onto a cutting board and cut into 16 bars. Bars should be kept in the fridge covered for up to a week.

Notes

 
Chai Spiced Sweet Potato Chocolate Chip Muffins
 

Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.

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Growing up as a kid, we didn’t eat sweet potatoes often. The few times we did, it was usually in the form of  sweet potato casseroles or sweet potato pie for Thanksgiving. Now that I’m older, I can’t get enough of them.

That’s why, regardless of the weather, I wanted to create a super cozy and comforting sweet potato muffin made with chocolate chips (because why not!?) and chai spice!

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If you can’t tell from my Instagram, I use this chai spice seasoning on almost everything. Before diving into this muffin recipe, you should totally whip up this amazing chai spice seasoning if you haven’t done so already, then we can get to cooking!

Of course, if you don’t have the time to make a homemade seasoning blend, you can always use a regular chai spice blend found at a grocery store, use pumpkin spice seasoning, or simply cinnamon!  (links)

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At first glance, it might seem like you need a lot of ingredients for these muffins, but if you look closer, you will see that you might have many of these ingredients already in your pantry! If you don’t have gluten-free fine oat flour then you definitely need to stock up!

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If you are worried about buying an entire bag of oat flour just for a muffin recipe, then don’t fret because you can also use this oat flour for many other recipes such as my fluffy, gluten-free pancakes or raspberry almond thumbprint cookies.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chai spiced sweet potato chocolate chip muffins - Nutrient-packed sweet potato muffins that are super moist and addictingly delicious! Gluten-free, dairy-free, and naturally low in sugar.


Ingredients

Dry

  • 2 cups gluten-free oat flour

  • 1 cup superfine blanched almond flour

  • ½ cup chocolate chips + plus more for topping

  • 1 Tbsp chai spice seasoning

  • 1 tsp baking soda

  • ¾ tsp baking powder

  • ½ tsp salt

Wet

  • 1 cup sweet potato puree (from 1 sweet potato)

  • ½ cup plant-based, unsweetened milk

  • ¼ cup coconut oil

  • ¼ cup pure maple syrup

  • 2 eggs

  • 1 tsp vanilla extract

Directions

  1. To cook the sweet potato, peel the sweet potato and cut into small chunks. To a medium pot, add sweet potato chunks to water and boil potatoes until soft. Drain potatoes and blend in a processor, blender, or using a masher until sweet potatoes are pureed. Set aside to cool.

  2. Preheat oven to 350 degrees and line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray.

  3. In a medium bowl, whisk the dry ingredients together except the chocolate chips.

  4. In a separate large bowl, whisk the wet ingredients until well combined, smooth and creamy. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in ½ cup chocolate chips.

  5. Divide batter evenly into muffin liners (about ¾ full), and top each with a few chocolate chips. Bake for 25-35 minutes or until toothpick comes out clean.

  6. Let the muffins cool for 5 minutes and then remove and transfer muffins to a wire rack to finish cooling.

Notes

 
Chicken Lettuce Wraps
 

Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

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I tried so hard not to create a copycat PF Chang’s lettuce wrap recipe, but in the end, I have done exactly that. I know, sounds cliche and basic, but I can’t hide the truth.

This recipe has a total of just three easy steps and takes less than 30 minutes to make.

Step 1: Brown the ground chicken

Step 2: Prepare a marinade to drizzle over browned chicken and veggies.

Step 3: Make the most delicious almond butter sauce known to man.

If you are concerned with your sodium intake, I have a great alternative -- I use liquid aminos. If you are not familiar with liquid aminos, it’s a vegetable protein from soybeans.

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If soy is an issue for you then e coconut aminos is a great substitution. Coconut aminos is a soy-free alternative to soy sauce. There are only two ingredients to this condiment: coconut tree sap and salt. It’s popular in the paleo community and significantly lower in sodium than tamari or soy sauce.

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Both options are lower in sodium, just remember that coconut aminos will have a coconut undertone.

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Let’s get to the recipe! Btw, this recipe is very macro friendly so if you need me to provide the macros, please let me know.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

Ingredients

  • 1 lb ground chicken

  • 1 can 8 oz water chestnuts (drained)

  • 8 oz mushrooms (sliced)

  • 1 red bell pepper (diced)

  • 1 white onion (diced)

Marinade

  • ¼ cup liquid aminos (or GF/low sodium tamari or soy sauce)

  • 1 Tbsp rice vinegar

  • 1 Tbsp almond butter

  • Juice of ½ orange

  • 3 cloves garlic (minced)

  • 1 small knob fresh ginger (grated)

  • 1 tsp hot chili oil

Almond butter sauce

  • 1 Tbsp almond butter

  • Juice of ½ orange

  • 1 Tbsp liquid aminos (or GF/low sodium tamari or soy sauce)

  • 1 tsp sriracha

Other

  • Head of butter lettuce (or romaine)

  • ½ cup cashews

  • Spring onions

  • Sesame seeds

Directions

  1. In a large skillet, brown ground chicken on medium high heat for 5-10 minutes.

  2. Set browned chicken to the side and add diced onions to the skillet. Saute onions for 2-3 minutes and then add red peppers, followed by mushrooms and chestnuts until cooked through.

  3. While your vegetables are cooking, prepare the marinade by adding all the ingredients to a small bowl and whisk together until mixture is fully incorporated.

  4. Lower heat to medium and transfer chicken back to the skillet. Pour marinade over the cooked chicken and veggies and cook until marinade has simmered down, coating the chicken and veggie mixture completely.

  5. While the chicken mixture is cooking, wash and clean butter lettuce, and prepare almond butter sauce by adding all ingredients to a small bowl and whisking together until fully incorporated. Depending on how oily the almond butter is, you may need to add water to the mixture until you reach desired sauce consistency.

  6. When you are ready to eat, spoon a small amount of the chicken mixture onto a single butter lettuce and top with the almond butter sauce, sesame seeds, cashews, and spring onions.

 
Vibrant Pea Pesto Pasta Salad
 

Vibrant Pea Pesto Pasta Salad - Pasta salad that is made with fresh ingredients and loads of flavor! Dairy-free, gluten-free, and vegan.

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As we enter spring, I wanted to create a pasta salad that showcases the vibrant colors of green! Not only is this recipe a crowd-pleaser, it’s also highly nutritious. As you may have already guessed, pesto is the star in this dish.

Where are my pesto lovers at!? Pesto is my absolute favorite when it comes to dips, sauces, or just straight out of the bowl. Unfortunately, most restaurants or pizzarias will have pesto that contains dairy. I either bear through it and deal with the repercussions later or just bring my own, lol.

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This pesto is a lot like my 5-ingredient vegan pesto but with an upgrade. The pesto used in this dish contains more greens like arugula and watercress as well as one of my favorite vegetable, peas!

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Other bright and colorful green vegetables that are added to this pasta salad are asparagus and broccolini. Like most of my pasta dishes, I use Banza pasta. Banza is a great gluten-free option that also contains a higher amount of protein, fiber, and less net carbs than most traditional pastas out there.

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This vibrant pea pesto pasta salad is great on its own but also perfect as a side dish for your meal preps. Add a side of grilled chicken and you’re good to go!

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As a Banza ambassador, I’m excited to announce that the first person who makes this dish and provides feedback will receive coupons for free Banza pasta! To qualify for this giveaway you must:

  1. Make this recipe!

  2. Leave a comment below.

  3. Post in your Instagram story or feed a picture of your finished dish and add #fromtherootsblog .

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I was not financially compensated for this post. All recipes, photos, and opinions are my own.


Vibrant Pea Pesto Pasta Salad - Pasta salad that is made with fresh ingredients and loads of flavor! Dairy-free, gluten-free, and vegan.

Ingredients

  • ½ cup frozen peas

  • 1 bunch broccolini

  • 1 bunch asparagus

  • ½ lemon (juice)

  • 1 box (8 oz) Banza pasta rotini

PEA PESTO

  • 7-9 raw almonds

  • 4 cloves garlic

  • ½ cup peas (frozen)

  • 1 cup packed fresh basil

  • ½ cup packed watercress and arugula

  • ⅓ cup nutritional yeast

  • ⅓ cup EVOO

  • ½ lemon

  • S&P to season

Directions

  1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta and cook according to package instructions. Drain and set aside. Drizzle with oil of choice and toss to prevent noodles from sticking.

  2. While pasta is cooking, blanch asparagus and broccolini by filling a medium saucepan halfway with lightly salted water. Bring to a boil. While the water is heating, prepare the asparagus by breaking off any tough, white bottoms and cutting the spears into 1 to 2 inch sections. Add the asparagus and broccolini to the boiling water and lower the heat slightly to maintain a simmer. Cook for about 2 minutes and drain the hot water. Add the veggies to an ice bath after to stop the cooking process. Drain and set aside.

  3. Make pesto by adding almonds and garlic to a food processor and pulse until finely chopped. Add the rest of the ingredients except oil and blend until combine. Slowly add in the olive oil until creamy and smooth, scraping down sides as needed. If mixture is too dry, add a little water. It should be thick but pourable.

  4. Taste and adjust flavor as needed; set aside.

  5. Add cooked pasta, broccolini, asparagus, and peas to a mixing/serving bowl and top with pesto. Squeeze half of lemon and toss to combine. Garnish with herbs, S&P, pine nuts, or hemp seeds (optional).

  6. Best served fresh at room temperature. Store in refrigerator for up to 4 days.

 
4 Minute Plank Tabata Challenge
 

Tabata workouts are a great way to improve endurance or if you are short on time. It’s a high intensity interval training (HIIT) workout that last about 4 minutes!  There are many varied tabata style workouts that you can do, all you have to do is follow this simple guideline:

20 sec: work out

10 sec: rest

Complete 8 rounds

So for the first 20 seconds, you workout as hard as you can and then rest for 10 seconds. This is for one set. In total, you will complete 8 rounds. You can do whatever workout you would like that targets large muscle groups: burpees, squats, lunges, planks, etc.

For this particular tabata, we will be targeting the most love/hate muscle group - abdominal; using planks as the workout!

Feel free to pin the workout for later or download the PDF here!

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PLANK

Place the forearms on the ground with the elbows aligned below the shoulders. Arms should be parallel to the body at about shoulder-width distance. If flat palms bother your wrists (like mine!), clasp your hands together. This plank variation can be performed with straight arms!

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TWISTED PLANK WITH WEIGHT

Starting in plank position, have your hands or elbows beneath your shoulders. Pivot to one side, raising the arm vertically above you as you twist. Pause and return to the starting position. You will perform both movements on the right and left side. Weights are optional but highly recommended!

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ELBOWS UP TO HANDS PLANK

Starting in plank position, have your hands or elbows beneath your shoulders. One arm at a time, push yourself into a push-up position, arms fully extended beneath you. Lower yourself, one arm at a time, back down to the elbow plank starting position. Repeat this movement, alternating which side your lower first with each rep.

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SIDE PLANK

Lie on one side with the legs stacked on top of one another then prop the body up on one hand or elbow. You will perform this movement for both right and left side.

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PLANK JACKS

Starting in plank position, have your hands or elbows beneath your shoulders. Keep your core engaged, jump your feet out and in (like jumping jacks). (my feet kept slipping and I felt like I was going to hit the wall..lol…but remember to keep that plank position *flat back* throughout the movement)


If you try this workout, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram.

 
Quinoa Breakfast Bowls 2 Ways
 

Quinoa Breakfast Bowls 2 Ways - A healthy and hearty way to start your morning; sweet or savory!

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I will be honest and say that I was somewhat apprehensive about implementing quinoa in my breakfast dishes. I’m just so used to adding quinoa to my buddha bowls or as a dinner side. I never thought you could use it for sweet dishes but once I caved, I’ve never gone back.

Quinoa is an excellent versatile option for breakfast. You can make it sweet, like I have discovered, or you can keep it savory.

This recipe is fun and so easy to incorporate for your breakfast meal prep. You can simply cook up four servings, taking ½ cup from that to do whatever your heart's desire.

If you want to lean towards the savory side of the quinoa breakfast bowl then you can add roasted veggies, greens, a fried egg, half of an avocado, and possibly another protein source.

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For something sweet, add cocoa powder, plant-based milk, honey, nut butter, superfood toppings, and assorted fruits.

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Whatever way you prefer, quinoa is very easy to incorporate into your diet and pairs well with many foods. It’s gluten-free, high in protein, and one of the few plant foods that contains a sufficient amount of all nine essential amino acids.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Quinoa Breakfast Bowls 2 Ways - A healthy and hearty way to start your morning; sweet or savory!

Sweet Way

  • ½ cup cooked quinoa

  • 1 cup plant-based milk

  • 2 tsp cocoa powder

  • 1 Tbsp honey or pure maple syrup

  • 1 Tbsp nut butter

Toppings

Fruits, coconut flakes, chia seeds, hemp seeds, dairy-free yogurt, dark chocolate

Savory Way

  • ½ cup cooked quinoa

  • Small handful of assorted greens

  • Fried egg

  • Roasted veggies

  • Half of an avocado

Toppings

Hemp seeds, hot sauce, nutritional yeast flakes, lemon, salt and pepper

How to cook quinoa

  1. Rinse quinoa in a fine mesh sieve until water runs clear. Drain and transfer to a medium pot.

  2. Add 2 cups water, pinch of salt and bring to a boil.

  3. Cover, reduce heat to medium low and simmer until water is absorbed (about 15-20 minutes).

  4. Set aside off heat for 5 minutes. Uncover and fluff with a fork. Makes 4 servings.

  5. You could also follow the same process but in a rice cooker.

 
Healthy Reese's Peanut Butter Eggs
 

Healthy Reese’s Peanut Butter Eggs - Healthier version of the classic Reese’s peanut butter eggs sans refined sugar. Dairy-free, gluten-free, and vegan!

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Growing up as a kid, Reese’s peanut butter eggs were always included in the Easter basket. Of course, there would also be a typical stuffed bunny or chick, a book or cute Easter pencils, and other candy (lots of it!) but the Reese’s eggs were my favorite

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I guess this recipe stems from nostalgia. As adults, we aren’t getting Easter baskets anymore. Instead, we may be the one putting them together! The good news is that I don’t have to wait around like I did as a child because I can now make them at home!

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What makes this situation better is that the recipe is made with only 5 ingredients. These healthy Reese’s peanut butter eggs are gluten-free, dairy-free, and vegan with no refined sugars!

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I started recipe testing these back in February for an Easter post, but what I found is that these can be made any time of the year. You can definitely shape these into eggs for the Easter or simply make them into balls. Whatever you end up doing, you will soon find that these are super addicting!

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I like to store the peanut butter eggs in the freezer for those random sweet tooth moments, but if you are eating them that week, then the fridge is fine too!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Makes 8-9 eggs.

Ingredients

  • ½ cup peanut butter

  • ¼ cup coconut flour

  • 2 Tbsp maple syrup

  • ½ cup dark chocolate

  • 1 Tsp coconut oil

Directions

  1. In a small bowl, combine peanut butter, coconut flour, and maple syrup. The mixture should be firm and tacky. If the mixture is runny, slowly add more coconut flour.

  2. Scoop out 1 tablespoon of the mixture. Form the egg shape by rolling a ball and then placing the ball onto a small baking sheet lined with parchment paper. Press down onto ball until flat, then shape the top part where it makes a point.

  3. Transfer tray to the freezer for 10 minutes.

  4. While the eggs are setting in the freezer, combine chocolate and coconut oil into a small bowl. Place the bowl in the microwave and melt chocolate in 30 second increments until smooth and melted.

  5. Take the tray out of the freezer and use a fork to dip each egg into melted chocolate. Make sure the egg is fully coated. Transfer back to parchment lined baking sheet and top with coarse sea salt if desired.

  6. Immediately place baking sheet back into the freezer for 30 minutes to 1 hour.

  7. Store in freezer for long term or fridge if eating immediately to one week.

Notes

  1. You can use honey instead of maple syrup if not vegan.

  2. Feel free to try other types of nut/seeds butter for this recipe! Just make sure you slowly add in the coconut flour so that the mixture isn’t too runny or too dry.

  3. If dairy isn’t an issue for you, you can sub out the dark chocolate for milk chocolate. I made these using milk chocolate for my husband and he says that it taste closer to Reese’s eggs.

 
Chocolate Hummus
 

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

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I’m not sure why I waited so long to jump on the “sweet hummus” train. At first, it sounded like a weird concept. Who would add sweet ingredients to chickpeas, olive oil, tahini, and lemon!? But once you take out certain ingredients and replace them with sweet substitutes, you can see how genius this concept actually is!

In the health world, you can find tahini and chickpeas in most vegan desserts. If you follow Ambitious Kitchen, you know she is the #tahiniqueen for all of her most recent desserts like my personal fav grain free tahini brownies.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

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I mentioned this in my IG stories a few weeks back but in order to create a super creamy hummus, you need to boil the chickpeas with baking soda until the chickpeas become mushy.

I have stayed true to this tip for both my savory hummus like roasted beet hummus (link), and this one. The only downside of this trick is that your hummus will be lighter in color, but sometimes choosing texture over aesthetics is better.

By making a creamy hummus you could almost use this as an icing! I think I might be onto something here. So, while I figure out how to make a chocolate cake to go with this hummus, how ‘bout you check out how to make this chocolate hummus?

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Feel free to add fresh strawberry sauce as the “olive oil” and chocolate chips and cacao nibs as garnish!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

INGREDIENTS

  • 1 canned chickpeas (washed and drained)

  • ¼ cup tahini

  • ¼ cup cocoa powder

  • 2 Tbsp pure maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt

DIRECTIONS

  1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

  2. Add the chickpeas to a food processor along with the rest of the ingredients.

  3. Blend until the mixture is thick and creamy. Scrape down the sides and add more water as necessary.

  4. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips!

NOTES

  1. You can make this hummus without having to boil the chickpeas. The hummus may just be chunkier but the flavor is still there!

 
All Natural Citrus Cleaner
 

All natural citrus cleaner - Can be used on most surfaces and is made with ingredients you already have on hand!

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I wish I could say that I was the one who created this amazing citrus cleaner but that would be a lie if I did. If you search “citrus cleaner” or “DIY citrus peel cleaner” on Google then you will get this recipe. The reason why I am showing you this is because the recipe actually works and it aligns with my core values -- clean ingredients for food and home!

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I also do not like wasting food so this is a perfect solution. While there are many uses in repurposing citrus peels, the number one thing I do is to create another batch of citrus cleaner. For every orange eaten for breakfast or for every lime used for tacos (or margaritas!), I add the peels to a large mason jar and fill to the top with white distilled vinegar.

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Most pantries are stocked with white distilled vinegar but if you don’t have any, that’s fine - a large jug will cost you about $2 at most grocery stores and will last you a long time! It is best for the peels and vinegar to sit for a minimum of two weeks. You can also mix things up by adding fancy herbs or essential oils.

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My favorite part about this citrus cleaner? It’s a genie in the oven!

Our oven has never been the best but when we moved into our home, the bottom of the inside was absolutely awful. Every time you turned the oven on, a burning smell would emit. I tried all kinds of cleaners with no success... until I tried this! You will need to use baking soda in addition to the cleaner. Just cover the area with baking soda, spray the citrus cleaner over the soda, and let sit for at least 30 minutes. Soon enough, you, my friend, will have a clean surface again! (after picture - the center are scrape marks from previous owner :/ )

With that said, if you’re not sure whether the mixture is ready to use, spray the mixture over fresh baking soda. If the baking soda doesn’t activate then you know the citrus cleaner needs to sit for a little longer.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


INGREDIENTS

  • 1 large mason jar

  • Citrus peels from 4-5 assorted citrus

  • White distilled vinegar

DIRECTIONS

  1. Put orange peels into mason jar

  2. Fill jar with white distilled vinegar until peels are fully submersed.

  3. Place tight fitting lid on.

  4. Store in a dark place for at least 2 weeks.

  5. Strain the liquid and pour mixture into a spray bottle; about halfway full.

  6. Add water to fill up the rest of the half until full.

NOTES

  1. All natural citrus cleaner is great as an all purpose cleaner that you can use on most countertops, glass windows, and ovens. Please note that this cleaner contains a high acid content that may not be suitable for marble, stone surfaces, and granite countertops.

 
Creamy Coconut Lime Chicken Thighs
 

Creamy coconut lime chicken thighs - 30 minute, one pan meal that is perfect for meal preps or for a quick dinner! Dairy-free, gluten-free, and paleo-friendly.

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Do you ever get tired of cooking chicken the same way over and over again? As someone who is married to a man that works in the poultry industry BOTH of my hands are up! I would think even someone who develops new recipes every day can fall guilty to this routine.

To get me out of this rut, I often turn to Thai cuisine. One of my favorite thai dishes is Tom Kha Gai soup. If you’ve had this traditional thai soup then you know the flavors of coconut and lime are at the forefront. I’ve taken those components of Tom Kha Gai soup and incorporated it with chicken. So, there you have it -- a delicious Thai-inspired chicken recipe that pairs well with cauliflower rice or sprouted brown basmati rice and broccoli for lunch or dinner!

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You may have noticed that the sauce color isn’t the prettiest but you shouldn’t be discouraged because we are focused on flavor over appearance. I’ve followed recipes similar to this one but they skip the best part which is thoroughly developing flavors in the cast iron. Don’t wipe away those brown bits after browning your chicken! That is the best part, I’m telling you!

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My husband describes this recipe perfectly - it’s reminiscent of a good southern meal but with flavors of something exotic. I think that’s a perfect description because I wanted to create a recipe that is wholesome and hearty but with more depth. You can bring these spicy, floral, and fragrant flavors to your table easily using curry powder, ginger, and cilantro.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


INGREDIENTS

  • 1 lb skinless boneless chicken thighs

  • Salt, pepper, yellow curry powder to season

    SAUCE

  • 1 can unsweetened coconut milk

  • 1 red pepper (diced)

  • 4 cloves garlic (minced)

  • ½ tsp salt

  • 1 small knob fresh ginger (minced)

  • 1 lime (juice)

  • 1 Tbsp arrowroot flour + mixed in with 1 Tbsp water

GARNISH

Fresh cilantro, green onions, lime wedges

DIRECTIONS

  1. Heat 1 Tbsp oil in a cast iron skillet over medium high heat.

  2. While your pan is getting hot, generously season chicken thighs on both sides with salt, pepper, and yellow curry powder.

  3. Add the chicken thighs to the skillet and sear for 5-7 minutes. Remove the chicken from the skillet and set aside on a plate. The chicken doesn’t need to be fully cooked at this point - we will be returning it back to the skillet shortly.

  4. Turn the heat down to medium and add more oil to the pan. Add garlic to the pan and saute for 2-3 minutes. Add chopped peppers. Make sure to scrape the brown bits into the garlic and pepper mixture.

  5. Once peppers start to sweat, add coconut milk, salt, fresh ginger, and lime. Bring to a boil then add the arrowroot flour + water mixture. Once your mixture has thickened, place chicken thighs back into the pan.

  6. Cook for 10-15 minutes on medium heat or until your chicken thighs have reached an internal temperature of 165 degrees Fahrenheit.

  7. Garnish with cilantro, green onions, and lime. Serve over brown or cauliflower rice.

NOTES

  1. If meal prepping for 4 servings, cook 4 servings of brown or cauliflower rice and one broccoli head.

  2. Some coconut milk brands can provide different consistencies. I prefer using Thai Kitchen.

  3. Feel free to spice up the recipe with chili oil or fresh chilies!

 
Citrus Hibiscus Sangria
 

CHEERS TO A HEALTHY, SEASONAL SANGRIA MOCKTAIL. CAN MAKE INTO COCKTAIL VERSION TOO IF THAT’S YOUR THING!

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Having From the Roots just turned 1 yesterday and the website getting a face-lift, I wanted to celebrate with something, fun, fruity, and flavorful. What better way to celebrate than with a drink?

From the Roots has become way more than I have ever imagined. I started out just posting recipes I have created throughout the years and now it has turned into so much more. Within this year, we have been invited to do pop-up events, catered for parties and grand openings for businesses, collaborated with major health product companies, became a brand ambassador for Further Food, Banza, Manitoba Harvest Hemp Foods, and have connected with so many amazing people - YOU!

I couldn’t have done this without YOU, so thank you so much! Well, I could keep rambling, but let’s get to the recipe! I made this into a mock-tail form originally for a Galentine’s Day event. It was such a big hit! But TBH, it would be an even more hit if you added wine or prosecco to it…  But you can do whatever you like! ;)

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When making sangria, it is best to use seasonal produce so that you can the best, full-bodied flavor from the fruits you are using. For this recipe, I cut up blood oranges, apples, and lemons. The tea I used is Stash’s Wild Raspberry Hibiscus so I added fresh raspberries and fresh mint for a refreshing beverage.

You can also make this drink ahead of time by brewing the hibiscus tea with mint the night before to store in the fridge. When you are ready to make the drink, add the hibiscus tea with the juices and mineral water with fresh cut fruits. It’s that easy!

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Want more drink recipes? Check out The Holiday Mule, Strawberry Watermelon Mint Agua Fresca, and Watermelon Lime Refresher.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Ingredients:

  • 4 wild raspberry hibiscus tea bags

  • 4 cups filtered water

  • ½ cup organic cane sugar

  • ½ cup fresh mint leaves

  • 1 liter sparkling mineral water

  • 1 qt 100% pure juice (pomegranate, strawberry lemonade, cranberry)

  • Orange

  • Lemon

Garnish

Apples, raspberries, fresh mint, blood orange, lemon, lime, grapes, blackberries

Directions:

  1. In a small saucepan, add water and sugar and bring to a boil over medium high heat; stirring until sugar has dissolved.

  2. Remove from heat; add hibiscus tea and fresh mint. Cover and let steep for 15 minutes.

  3. Pour tea mixture through a fine sieve into a bowl or large pitcher and add ice.

  4. Stir in mineral water, juice, and freshly squeezed juice of orange and lemon.

  5. Chill drink in refrigerator until completely cold.

  6. 30 minutes before serving, add sliced fruits for presentation and added flavor!


Notes:

  1. I like using Santa Cruz and R.W. Knudsen 100% juice brands. My favorite combo is mixing ½ qt. pomegranate and ½ qt. strawberry raspberry juice.

  2. For tea - I like using Stash’s wild raspberry hibiscus tea.

  3. To make this into a cocktail, replace mineral water with red wine or prosecco.

 
Roasted Beet Hummus
 

As healthy as it is beautiful!

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I can’t stop staring at this hummus. It is just too beautiful to eat. It almost makes me feel like this isn’t even hummus at all, but rather magical food made for unicorns! But once you take off your rose-colored glasses, you see that this is, in fact, made with beets.

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Now, don’t beets have an earthy taste? Yes, they do. However, once you add citrus and umami flavors to this dish you will see their best side and not their dirty, earthy side.

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As you can see, you can make roasted beet hummus for Valentine’s day, girl’s night out, Sunday brunch, #bachelormonday… you get my drift!

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Making this for my weekly meal prep is a breeze. There are so many people asking me for healthy snacks and this one is it! I love taking ½ cup to work with veggie sticks and peppers to for my afternoon snack. With the tahini, chickpeas, and beets, this snack is super filling. Bonus - it’s a conversation starter at your job, too!

If you are obsessed about beets like I am, check out these beet recipes: refrigerator pickled beets and avocado deviled eggs.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


ingredients

  • 1 can chickpeas (drained, rinsed, and deshelled*)

  • 2 small beets

  • 1/3 cup tahini

  • 1/4 cup extra virgin olive oil

  • 1/2 fresh lemon

  • 1 Tbsp white miso paste

  • 3 clove garlic (minced)

  • S&P to taste

instructions

  1. Preheat oven to 425 degrees.

  2. Wrap the beets in tin foil and roast for 45 minutes to 1 hour until cooked through.

  3. When beets have slightly cooled, remove the skin away.

  4. To a Vitamix or food processor, add the chickpeas, roasted beets, tahini, lemon juice, miso, and garlic. As the mixture is blending, slowly add the olive oil. Blend until smooth and creamy; scrape the sides down if necessary.

  5. Add S&P to season as you are blending. At this point, you may want to add more lemon juice or garlic depending on your preference. I like to blend for at least 5 minutes to ensure the consistency is smooth. You may need to add more olive oil or water to thin the hummus.

  6. When you have reached the desired, creamy consistency, transfer hummus to a bowl and add fresh herbs and toppings like dill, parsley, sesame seeds, pine nuts, and extra olive oil.

  7. The hummus will keep for up to one week in the fridge.

*This step is optional but if you have the time, it’s worth it! For a super creamy hummus, de-shell as many chickpeas as you can when rinsing.

 
Strawberry Basil & Goat Cheese Crostini
 

An elegant and simple appetizer to serve or to bring to any party!

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A crostini is a small piece of toasted bread that is best served with toppings. You can really do any toppings for this crostini, but my favorite is with this strawberry basil and goat cheese.

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This recipe is similar to bruschetta given the tomatoes, basil, and garlic. However, instead of your regular bruschetta, I’ve added a twist with the strawberries, goat cheese, and balsamic glaze. The tartness in the goat cheese pairs really well with the sweetness of strawberries. What really takes this crostini to the next level is rubbing the toasted bread with garlic. All you have to do is simply cut a garlic clove in half and gently rub the cut side of the garlic clove over the toasted bread. What a game changer!

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Strawberry basil & goat cheese crostinis make the perfect appetizer for any party or occasion! Whether it’s for a romantic Valentine’s dinner, a picnic, or a small get together, know that these crostinis won’t take much of your time but will still impress!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Ingredients

  • 1 whole grain bread (or baguette)

  • 4 oz goat cheese (softened)

  • 2 garlic cloves

  • 1/4 cup fresh basil (chiffonade)

  • 1 cup chopped strawberries

  • 1 cup chopped cherry tomatoes

  • 1 Tbsp extra virgin olive oil

  • 1 Tbsp pure maple syrup (or honey)

  • S&P

  • extra virgin olive oil (for cooking)

  • balsamic glaze

instructions

  1. Preheat oven to 375 degrees.

  2. Slice your bread and place them on a baking sheet. Spray or brush both sides of bread with olive oil.

  3. Bake the bread for 12-15 minutes until golden brown, flipping the bread slices halfway through to ensure both sides are toasted evenly.

  4. While bread is baking, in a small bowl, combine chopped strawberries, cherry tomatoes, and basil to olive oil, maple syrup, and salt and pepper until fully combined. Taste the mixture to make sure the desired full flavor is there.

  5. Once the bread has slightly cooled, gently rub garlic cloves on each slice.

  6. Spread softened goat cheese on each slice and top with the strawberry basil mixture.

  7. Drizzle balsamic glaze on top and enjoy!

Notes

  1. I like using this balsamic glaze brand but you can get this at any grocery store in the condiment/vinegar section!

 
Fudgy Paleo Brownies
 

Foolproof staple brownie recipe that is also gluten-free, dairy-free, and nut-free!

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Growing up, brownies were my least favorite dessert. Maybe because the flavors were too rich or the texture was too dry, but nonetheless, I stopped eating them. Of course I would get the judgy looks and sneers but hey, they didn’t taste good to me! That is, until I had a fudgy vegan brownie at this bakery in Atlanta and I was floored! It was like the heavens opened up with arms wide open and sucked me in!

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Too much? Well, that’s how I feel about these brownies! Now, this recipe didn’t happen overnight (perfection doesn’t happen overnight). As a food blogger, sometimes recipes can be made simple and it just clicks. Other times, not so much.

This recipe did not instantly click. It started out as a Mexican hot chocolate cookie that had the batter of a brownie but baked similar to a cake and ultimately dried out after a day or two. But the flavor was there and that’s where I went. Long story short, here we are and I am so glad!

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Adding a healthy twist to an old fashioned brownie can be cumbersome at times. Luckily, this brownie is free of everything “bad” yet it tastes just like your typical sugar-filled brownie. This way, we can still ride that amazing “sugar high” but not feel so bad.

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How do we get there? Well, we adapt and understand the ingredients that we are using. For example, coconut flour is used to replace all-purpose white flour. Coconut flour absorbs liquid so we only use ¼ cup. Baking powder is a great leavening agent but since this is a paleo recipe, we use coconut sugar, eggs, and vanilla extract instead. This combination gets whipped until a “ribbon stage” is reached.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Ingredients

  • 2/3 cup coconut sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 8 oz dark chocolate chunks

  • 1/4 cup coconut oil

  • 1/4 cup coconut flour

  • 1/4 cup cocoa powder

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 1/2 cup dark chocolate chunk

instructions

  1. Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper. Spray with a non-stick spray and set aside.

  2. In a small saucepan or small bowl, melt 8 oz dark chocolate and oil in 30-second increments if using the microwave or low heat on stove top until smooth and glossy. Remove from heat and set aside to cool slightly.

  3. Using a hand mixer or KitchenAid mixer, combine coconut sugar, eggs, and vanilla extract and whisk together until the mixture reaches the “ribbon stage” (when you lift the whisk, the mixture should stream down evenly in “ribbons”).

  4. In a medium bowl, whisk dry ingredients (coconut flour, cocoa powder, salt, and baking soda)

  5. With the mixer/hand mixer on low, add the melted chocolate and dry ingredients until fully combined. Fold in ½ cup dark chocolate chunks.

  6. Pour batter into prepared pan and smooth the surface.

  7. Bake for 17-20 minutes until edges are set and the inside is slightly underdone.

  8. Let the brownies rest in the pan for 15-20 minutes. This is the hardest part but so worth it!

  9. Store in fridge for up to a week or freezer for up to a month. I personally like making these to freeze so that I can have brownie bites for my ice cream!

 
Healthy Dog Biscuits
 

Easy homemade treats for your furry loved ones, complete with a carob and peanut butter glaze!

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You are probably thinking to yourself, “This girl would be the type that makes food for her dogs!” Haha, well, in this case, yes. However, in general -- no! Who has time for that!? This recipe actually happened out of boredom during one of Kentucky’s finest winter storms. I was trying to occupy the kids (my dogs Rory and Emmy) as they were getting cabin fever so I looked in the pantry and this is the result!

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These healthy dog biscuits are super easy to make and completely safe for your fur babies. The good news is that you probably already have some of the ingredients such as flour, oats, baking soda, and peanut butter.

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The key ingredients for these dog biscuits are natural peanut butter, coconut oil, and pumpkin. Most people know that peanut butter is a great protein source and coconut oil has healthy fats that give dogs that shiny coat, but pumpkin is great to soothe their digestive system as it contains a high amount of fiber.

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Every time I have chocolate my dogs go crazy. Of course I’ve never given them chocolate before but I guess they smell the sweet flavors and want it. Because of that, I made a glaze using carob powder with the peanut butter. Carob powder is a great alternative to cocoa powder. For dogs, this is 100% safe! Carob powder is naturally sweetened as well.

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As you can see, the dogs love these biscuits and I think a lot of that has to do with that drizzle!

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Coconut oil is used in the drizzle so keeping your biscuits out at room temperature will melt the drizzle so it is best to store in the fridge or freezer. Personally, the dogs love frozen treats because it takes them longer to chew so I just store in the freezer. Once you make these treats, you will be set for a long time as this recipe makes around 70 biscuits. These are also great as gifts so spread the love!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Ingredients

  • 1 ¼ cup old fashioned oats

  • 1 ½ cups whole wheat flour

  • 1 cup 100% pure pumpkin (canned)

  • ½ cup peanut butter

  • 2 eggs

  • ¼ cup coconut oil (melted)

  • 1 tsp baking soda

Carob and peanut butter glaze

  • 2 Tbsp carob powder

  • 2 Tbsp coconut oil (melted)

  • ¼ cup peanut butter

Directions

  1. Preheat oven to 350 degrees.

  2. In a large bowl, mix the dry ingredients together: oats, flour, and baking soda.

  3. To a small bowl, mix the wet ingredients together: pumpkin, peanut butter, eggs, and coconut oil.

  4. Incorporate the wet ingredients to the dry ingredients and mix together until it forms a ball. If the mixture is wet, add flour or oats gradually. Knead dough until the flour is incorporated.

  5. Sprinkle whole wheat flour to a flat surface and roll out dough mixture using a rolling pin.

  6. Use a cookie cutter to cut out small dog bone shapes or just bake into little circles like cookies.

  7. Bake for 12-15 min on a parchment lined baking sheet.

  8. As the biscuits cook, whisk together the glaze ingredients until smooth.

  9. After the biscuits have cooled for at least 5 minutes, drizzle glaze over the biscuits and place in the fridge for the glaze to harden.

  10. Best stored in the fridge or freezer.

Notes

  1. Makes 65-70 small dog biscuits

  2. Since these are homemade dog biscuits, it would be best to store in the fridge or freezer. They may mold if left out at room temperature for over a week.

  3. All ingredients used for this recipe are considered safe for dogs, but it’s always a good idea to make sure there are no dog allergies/sensitivities to any of the ingredients.

 
Mindful Matcha and Mint Chip Energy Balls
 

A tiny burst full of superfood energy! Dairy-free, gluten-free, vegan, paleo friendly, and naturally sweetened.

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Matcha to me is like a fine wine. I only want to drink it during those special occasions when the timing is just right.  Matcha is also not the cheapest thing in the world so you can probably see where I’m going with this but in all reality, I cherish the benefits and the robust flavor that goes along with it.

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You see, matcha comes from the same plant as green tea but since it is made from the entire leaf, it packs in a more concentrated amount of antioxidants and beneficial plant compounds. Matcha powder can stand on its own, but why we can take it up a notch by adding cordyceps mushrooms, ashwagandha, ginger, and wheatgrass.

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Okay, let’s pause. I’m sure some of you are asking, “What the heck are these ingredients and why are we adding them”?

Cordyceps Mushrooms: Improves energy, endurance, and strength while helping to reduce fatigue.

Ashwagandha: An herb that can reduce anxiety and stress, help fight depression, boost fertility and may even boost brain function.

Ginger: A spice that is beneficial for people with indigestion and related stomach discomfort.

Wheatgrass: Is prepared from the freshly sprouted leaves of the common wheat plant, Triticum aestivum. Benefits include weight loss, decreased inflammation, lower cholesterol and better blood sugar control.

So, wouldn’t that taste like dirt? I thought the same thing until I used Further Food ‘s mindful matcha powder. The matcha flavor that I love so much masks the earthy flavor of the superfood ingredients, making this powder adaptogenic (herbal pharmaceutical) and superfood enriched! If you are interested in trying their matcha powder, use fromtherootsblog10 for 10% off your first order!

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Matcha can stand on its own, but combining matcha with mint and chocolate really takes these energy balls to a new level. Peppermint extract and cacao nibs really bring out the refreshing tones of matcha while being naturally sweetened with medjool dates.

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I love knowing that I can treat myself to these  first thing in the morning for that burst of refreshing energy or have one as an afternoon or pre-workout snack.

Matcha obsessed? Check out these matcha and carob cookies.

I was not financially compensated for this post. All recipes, photos, and opinions are my own.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Ingredients

  • ¾ cup superfine almond flour

  • ¼ cup coconut flakes

  • ¼ cup cacao nibs or mini dark chocolate chips

  • 8 pitted medjool dates

  • 1 Tbsp coconut oil

  • 1 Tbsp filtered water

  • 2 tsp mindful matcha powder or regular matcha powder

  • ½ tsp organic peppermint extract

  • Sprinkle of pink himalayan salt

Directions

  1. To a food processor or high powered blender, blend medjool dates until the dates form into a ball. Scoop out and set aside.

  2. To the food processor, add the rest of the ingredients except the cacao nibs and blend until a fine meal is achieved - about 20-30 seconds.

  3. Add the dates back in and blend until fully incorporated: not crumbly, not tacky, but more mold-able. If the mixture is too dry, add 1 tsp water in increments. Be sure to taste the dough for desired flavor. Personally, I like to add more peppermint extract to the dough.

  4. Take the mixture out of the processor and transfer to a small bowl. Fold in cacao nibs or chocolate chips.

  5. Scoop out 1 tablespoon amount and form into a ball. Repeat until all dough is formed into balls.

  6. Chill in refrigerator for 10-15 minutes before serving.

  7. Store leftovers in an airtight container for up to a week in the refrigerator or freezer for up to 1 month.

Notes

  • Makes 10-12 balls