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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.

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

 
Fluffy Gluten-Free Pancakes
 

A must have recipe to keep in your arsenal of breakfast recipes!

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After seven months of testing out this recipe, I am finally here to say that this is my most favorite gluten-free pancake mix! It’s been a long road but so worth it! You’re probably wondering, why this long!?

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Well, I didn’t want to compromise a pancake’s flavor, texture, and simplicity so I basically did everything against that for so long. You see, like the world’s view on nutrition in how it may seem complicated, overly expensive, and trendy, that was the viewpoint I was taking. Strip all that away, and now you’re left with a no-fail, go-to, gluten-free pancake recipe.

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But like most gluten-free pancake mixes, you need to know some tips in order to make them fluffy like a regular buttermilk pancake.

Tip #1: Let that batter rest!

Tip #2: If using eggs, be sure to use at least one egg white.

Tip #3: Make sure your baking powder and baking soda is fresh.

Tip #4: Do not over-stir the batter

Tip #5: Make sure the batter is of a thicker consistency.

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These are great tips I have learned throughout my years of cooking Saturday stacks for my husband, going on 5 years now! We are a bit pancake obsessed.

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Have you ever wondered why you’re still hungry after eating a plate of pancakes? Well, regular pancakes do not contain high amount of healthy fats and protein so even if you are not gluten intolerant, these pancakes provides the perfect amount of density to keep you fuller longer!

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This GF pancake mix is also very forgiving so if you would like to add fresh fruit, chocolate chips, or additional spices, you can!

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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

  • ½ cup superfine almond flour

  • ½ cup GF whole grain oat flour

  • ¼ cup arrowroot starch/flour

  • ⅓ cup plant based milk

  • 2 whole eggs

  • 1 egg white

  • 1 tsp vanilla extract

  • 1 tsp organic cane sugar

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp ground cinnamon

Directions

  1. In a small bowl, whisk dry ingredients.

  2. In a different bowl, whip egg white and eggs until fluffy. Incorporate the rest of the wet ingredients to the eggs until combined.

  3. Slowly whisk wet ingredients into dry ingredients. Do not over-mix.

  4. Let your batter rest for at least 15 minutes.

  5. Heat a large skillet or griddle on low-medium heat or at 375 degrees.

  6. Grease skillet or griddle with butter.

  7. When the skillet/griddle is hot, using a small ladle or ¼ measuring cup, ladle pancake mixture onto skillet.

  8. Cook until small bubbles appear on the surface of the pancake. Slip a spatula underneath, flip and cook for 1-2 minutes until cooked through.

  9. Repeat the same process for the second batch.

  10. Top pancakes with your favorite toppings like almond butter, blueberries, chocolate chips, and maple syrup!

Notes

  1. Makes 6-7 medium size pancakes

  2. Here are the flour brands I use for this recipe: superfine almond flour, GF whole grain oat flour, and arrowroot starch/flour.

 
Superfood Dark Chocolate Bark
 

A healthy chocolate treat that will satisfy any sweet tooth!

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Any sweet tooth's out there?! Me, me, me!! My sweet tooth is bad, especially during the holidays. I’m all about balance and intuitive eating but when it comes to sweets, I have zero control! I work at a university so for the past two weeks there has been at least one sweet item in the break room. When my pants started to feel a little tighter than usual, I decided to put an end to it!

To satisfy my sweet tooth without feeling guilty, I created a superfood dark chocolate bark that is super easy to make and is loaded with all the good things, sans added sugar, dairy, and gluten.

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The dark chocolate base is made with only 4 ingredients: dark chocolate, maca powder, quinoa, and MCT oil. Quality dark chocolate is quite nutritious as it contains high amounts of fiber, iron, magnesium, and copper. Not only is maca powder popular for increased energy levels and vitality, it provides a sweet “honeycomb” flavor to the chocolate.

Toasted quinoa provides a nutty crispy texture to your bark while providing high amounts of protein and fiber.

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MCT oil is easily absorbed throughout the body providing your body an instant source of energy that can be converted into ketones to fuel your brain. I like using this brand: Sports Research

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Not only is the base full of superfood ingredients, so are the toppings! I used a random mix of just about everything but you could use whatever you have in your pantry. For example, I used bee pollen, goji berries, cashews, cacao nibs, pepitas, and coconut flakes.

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This bark is rather bitter but with a honeycomb undertone. If you prefer your bark a little sweeter, then gradually add 1 Tbsp of pure maple syrup or honey until desired sweet flavor. If you do not have MCT oil, you can use coconut oil instead. Coconut oil does not replace MCT oil as far as nutrition, it just provides an oily consistency that you need when melting the bark.

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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 bag (10 oz) organic dark chocolate

  • ½ cup quinoa

  • 2 Tbsp MCT oil (or coconut oil)

  • 1 tsp maca powder

Toppings

Cashews, almonds, pistachios, goji berries, cacao nibs, bee pollen, chia seeds, coconut flakes

Directions

  1. Preheat oven to 375 degrees

  2. On a parchment paper lined baking sheet, spread quinoa in a single layer.

  3. Toast quinoa in the oven for 5-7 minutes or until lightly brown and toasted.

  4. While the quinoa is in the oven, melt chocolate by placing the chocolate in a microwave safe bowl and nuking the bowl in the microwave in 30 second increments.

  5. When the chocolate is completely melted, add the toasted quinoa, MCT oil, and maca powder. Stir to combine.

  6. Transfer chocolate mixture onto a parchment paper lined baking sheet. Spread chocolate using the back of a spoon to spread it out into a rough rectangle.

  7. Scatter toppings over the chocolate while it is still warm. Feel free to get creative!

  8. Place baking sheet in the fridge for up to 1 hour or until the chocolate has set.

  9. Use a sharp knife to chop the slab into rough pieces.

  10. Store in an airtight container in the fridge.

 
Raspberry Almond Thumbprint Cookies
 

A healthy take on the classic holiday cookies that are gluten-free and dairy-free, with a soft and chewy texture!

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I immediately think of thumbprint cookies when it comes to the holiday season. Thumbprint cookies alway seem to make an appearance around Christmas, and with good reason! The fruit jam on top of a soft, pillowy cookie is all I need to get my gears going for the holidays!  Baking thumbprint cookies can also be a great family activity. The little ones can roll the dough into small balls and press their little thumbs into the dough creating a small well for the fruit preserves or jam.

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My favorite organic fruit preserve is raspberry but you can choose any flavor. This recipe in particular is reminiscent of peanut butter and jelly sandwiches thanks to the almond flour, so pairing raspberry, grape, strawberry, blackberry, or blueberry preserve works great. I like using these fruit filling brands: Tiptree and Crofter’s

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In addition to the almond flour, I also use gluten-free whole grain out flour. I use this brand but you could also ground your own oat flour by pouring oats into a processor or vitamix and blend until the oats turn into the consistency of flour.

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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 cup almond flour

  • ½ cup GF whole grain oat flour

  • ½ cup coconut sugar

  • ¼ cup creamy almond butter

  • ¼ cup melted coconut oil (room temp)

  • 1 egg

  • 1 tsp vanilla extract

  • ¼ tsp baking soda

Filling

Fruit preserve or jam of choice such as raspberry, orange, strawberry, blackberry, grape, etc.

Directions

  1. Preheat oven to 350 degrees.

  2. In a medium bowl, mix coconut sugar, almond butter, coconut oil, egg, and vanilla extract until combined.

  3. Add both flours and baking soda until combined.

  4. Place cookie dough in the refrigerator to chill for at least 30 minutes.

  5. Scoop about 1 Tbsp of dough and roll into balls. Place on a lined baking sheet about 2 inches apart.

  6. Push your thumb in the center of each dough ball and dollop with raspberry preserve. Use enough to fill the well.

  7. Place in the oven and cook for 12-15 minutes until cookies are lightly brown.

  8. Let the cookies cool for 10 minutes on the baking sheet and then transfer to a rack to cool completely. Store in an airtight container at room temperature or in the refrigerator for longer storage.

Notes

  1. Makes 12 cookies (1 Tbsp serving)

 
Baked Hot Chicken
 

A healthier twist on the classic Nashville hot chicken. Baked, gluten-free, dairy-free, and full of spicy flavors!

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Living so close to Nashville, it’s imperative that you get Nashville hot chicken; it’s a cardinal sin if you don’t! As I’m getting older, my body takes a little longer to recover from all the grease and gluten. I mean, YOLO when you can but sometimes it takes a toll on your body!

What’s my solution? I created a healthier twist on the beloved hot chicken. I use coconut oil to decrease the amount of grease. I also chose to bake the chicken. That way, I’m only dying to get seconds and thirds instead of just dying from the grease! So, let’s talk about this chicken!

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The trick to getting chicken moist and flavorful is all in the marinade. Typically, buttermilk is used in creating a moist chicken (sorry for using moist three times!). However, I used almond milk to keep this recipe dairy-free. The trick here is to add lemon juice or apple cider vinegar to the plant-based milk of your choice. The acidity helps to thicken and basically curdle the almond milk. You won’t even notice a lack of buttermilk, and when you add it all with pickle juice and lots of seasonings, you get an awesome Nashville hot chicken!

The breading is simple using a gluten-free baking flour. Lightly coat/spray the chicken with coconut or avocado oil to crisp the outer coat. Chicken thighs are best with this recipe as the skin releases mouthwatering juices into the meat underneath as it cooks. The skin also protects the meat from direct heat, which helps the thighs to cook gently and to retain its moisture.

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A complexity of sweet and spicy flavors are incorporated into the hot chicken. What really takes the chicken over the top is using honey infused with chili peppers. I love using this brand as you can find it in most grocery stores!

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 lbs chicken thighs

  • 3 Tbsp pickle juice

  • 1 cup GF baking flour

  • Hot sauce (optional)

  • Coconut oil or avocado oil

Buttermilk mixture

  • 1 cup unsweetened plant based milk (almond)

  • 1 Tbsp ACV or fresh lemon

Seasonings

  • 1 Tbsp cayenne

  • 1 Tbsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 1 tsp creole seasoning

  • 1 tsp sugar

  • ½ tsp black pepper

  • Dashes of red pepper flakes

Directions

  1. To make the “buttermilk”, add vinegar to the milk and sit for 10 minutes or until milk mixture is curdled/activated.

  2. Whisk all seasonings together in a small bowl. Remove ¾ of seasoning mixture and coat the chicken thighs inside a Ziploc bag. Add the “buttermilk” mixture along with pickle juice and a couple dashes of hot sauce (optional). Toss to coat and refrigerate for 2 hours or up to overnight.

  3. When ready to cook, preheat oven to 425 degrees.

  4. Prepare the flour mixture by whisking ¼ of seasoning mixture to 1 cup GF baking flour.

  5. Working with one piece of chicken at a time, dredge chicken into flour mixture both sides and place chicken on a baking rack. Repeat until all chicken is coated.

  6. Spray or brush tops of chicken with melted coconut oil or avocado oil.

  7. Bake chicken for 20-25 minutes. Take chicken out and coat tops with hot sauce (optional). Flip the chicken and spray or brush bottom of chicken with oil until coated.

  8. Place back in the oven and bake for an additional 15-20 minutes or until chicken reaches and internal temperature of 165 degrees.

  9. Let chicken cool for 5 minutes and then drizzle honey with infused chili peppers (optional but so worth it!)

 
The Holiday Mule
 

A seasonal spin on the classic moscow mule.

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I used to be a bartender for a catering company so I’m surprised that this is my first official adult bubbly post. But to be honest, I’m not much of a drinker. I would rather eat my calories than drink them if you know what I’m saying! When I do drink, it’s usually at social gatherings. So, with the holidays in full swing, here is my all-time favorite holiday drink!

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Moscow mules are very simple to make. No need to make a fancy simple syrup or use various spirits, all you really need is:

Lime

Ginger beer

Vodka

Ice

To take your moscow mule to a seasonal level, you can add natural fruit juices like pomegranate, cherry, and cranberry. These fruits are great for your health and would be a great healthy addition to your beverage.  I’ve been loving the holiday mule with cherry juice as cherries are great for exercise recovery and muscle soreness. During the holiday season where there is a higher risk of cold and flu, cherry juice can strengthen your immune system.

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If you are hosting a Christmas party, your guests can choose what fruit juice they prefer and you can simply combine all ingredients into your copper mug and stir -- no need for a cocktail shaker, although you may feel fancier using one! This cocktail is super easy and can be very festive with garnishes like pomegranate arils, frozen cranberries, rosemary sprigs, orange slices, and lime wedges.

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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!


The Holiday Mule - A seasonal spin on the classic moscow mule. 

ingredients

  • crushed ice

  • 2 oz vodka

  • 1/2 lime

  • 1/3 cup fruit juice (pomegranate, cherry, or cranberry)

  • 5 oz ginger beer

Garnishes

Pomegranate arils, frozen cranberries, rosemary spring, orange slices, and lime wedges

instructions

  1. Fill your copper mug with crushed ice.

  2. Measure 2 oz of vodka, and pour into mug.

  3. Squeeze up to half of lime and ⅓ cup of preferred fruit juice into mug.

  4. Top off with ginger beer until full and stir.

  5. Garnish with your favorite toppings and enjoy responsibly! ;)

 
Chicken Shawarma Bowl
 
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Chicken Shawarma Bowls - Bursting with flavor, fresh and full of color!The fascination for chicken shawarma started fairly recently. I put sole blame on this cute Mediterranean restaurant, Cafe Arazu, located a little too close to my work, lol.

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This type of chicken shawarma is very different than what I’m typically used to but is still amazing in its own way. The classic way of cooking shawarma is to mount large marinated chicken chunks onto a large rotating skewer. The chicken then slowly roasts against a gas burning grill. The restaurant that I typically go to for lunch does it differently by marinating the chicken in a wonderful blend of cumin and turmeric. They finish it off by grilling the chicken.

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If you haven’t figured it out yet, grilling is the exact route I’m going as well! While it would be nice to have a rotating meat skewer with a gas burning grill at my house, it’s not ideal or practical!

Now you can prepare just the chicken shawarma and add them to wraps or just as appetizers with a nice aioli sauce, but what I have found to be my favorite is to put everything in a bowl. Bowls are an easy way to load up on veggies while adding a grain and protein to keep you full and nourished.

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The ingredients that I added to my bowl can be interchanged depending on your preference so have fun with it! I paired a quick and easy tomato salad to go along with the chicken. You can find the ingredients for the salad below. I also added some roasted sweet potatoes which I seasoned with smoked paprika, garlic, and oregano.

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Being an advocate of meal prepping, this recipe has been in my lunch meal prep for three weeks straight! (Okay, mainly for recipe testing but hey, I cannot complain!) And I could go on and on about this recipe but the biggest thing I love about it are the flavors! Every part is bursting with flavor that you can’t help but want more!

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Not pictured: asparagus (for the meal prep picture)

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!

Bursting with flavor, fresh and full of color! Gluten free, dairy free and meal prep option!


ingredients

Chicken Shawarma Marinade

  • 1 lb boneless chicken breast

  • 1 lemon

  • 3 cloves garlic (minced)

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp black pepper

  • 1/2 tsp salt (more for seasoning chicken)

  • 2-4 tbsp EVOO

Sweet potatoes

  • 2 medium sweet potatoes (diced)

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp oregano

  • 2 tbsp EVOO

Tomato salad

  • 1 small cucumber

  • 1 pint cherry tomatoes

  • 1/2 red onion

  • 1 small bunch of parsley

  • 1 tbsp pure maple syrup

  • 2 tbsp apple cider vinegar

  • 1 tbsp EVOO

  • S&P to season

Garnishes

1 small bunch parsley, lemon wedges, feta, goat cheese, tahini, aioli

Other ingredients

Veggies of choice, 2 cups cooked quinoa

instructions

  1. Season chicken with salt and pepper on both sides and add to a Ziploc bag. Combine the seasonings, oil, and lemon juice to chicken and marinate in the fridge for at least 2 hours or overnight preferably.

  2. While your chicken is marinating, prepare the sides by starting with quinoa first. Cook quinoa in a rice cooker or stove top as directed.

  3. Preheat oven to 425 degrees. To a small bowl, add diced sweet potatoes, seasonings and oil. Toss with tongs until sweet potatoes are fully covered in oil and seasonings. On a parchment lined large sheet pan, place sweet potatoes on a single layer. You should have room to add the asparagus but make sure that the veggies are not too crowded and on a single layer.

  4. Cook veggies for 20-25 minutes, flip veggies, and cook for 10-15 minutes or until nice and crispy. (if you are cooking with asparagus and not broccoli, you may need to take the asparagus out after the first flip)

  5. Prepare the cherry tomato salad by dicing all veggies and adding to a small bowl. Add the vinegar, maple syrup, chopped parsley, and oil and toss until combined. Add salt and pepper and season to desired taste. I like this with more vinegar so I usually add another tbsp of ACV or a squeeze of a lemon wedge.

  6. When you are ready to cook the chicken, heat a medium skillet on medium high heat with oil. For a faster cooking time, dice chicken then add to the heated skillet and cook 3-4 minutes per side. You should have some marinade left over in the bag, I like to add that to the skillet so the chicken is covered in the sauce (the flavors are amazing!)

  7. After the chicken is cooked through, prepare your bowls or meal prep containers by adding the mixed greens first, then cooked quinoa. Add your veggies such sweet potatoes, asparagus, etc. Then, add your tomato salad, chicken, and top with a lemon wedge and parsley.

 
The Ultimate Foodie Gift Guide
 

Healthy food lovers, aspiring chefs, eco-friendly...we have it all!  

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  1. Mini Waffle Maker - pair with quick waffle mix or a homemade waffle mix and this would be the cutest gift!

  2. Vitamix - Complete splurge but I use mine just about every day! True investment if you love to make smoothies, soups, ice cream, plant-based milk, flour, etc.

  3. Food Processor - Everyone needs a processor! I use this one just as much as the Vitamix.

  4. Chef Knife - A good chef knife is essential! I bought this one a couple years back and have only sharpened it once! It’s also a splurge but you can usually get this one on sale!

  5. Glass Food Storage Containers Set - I have been using these for years and still in good condition! They are glasslock, BPA free, oven safe, and microwavable. Great for the meal prepper!

  6. Instant Pot - Pretty much self-explanatory. Currently on my Christmas wish list!

  7. Stainless Steel Drinking Straws - Why pollute the planet with plastic straws when you can get these reusable drinking straws?! Great as a stocking stuffer!

  8. Cast Iron Skillet - Because it’s a sin if you don’t have one!

  9. Morning Beautiful Mug - Well, really anything from the “Hearth and Hand” by Magnolia collection!

  10. Dutch Oven - Non-Negotiable kitchen staple. Just love Chrissy Teigen's kitchen line at Target right now!

  11. Stasher Bags - A great eco-friendly replacement for Ziploc bags. They are reusable, heat, bake, and freezeproof!

  12. Anthropologie Cheese Board - Great for the party hostess on your list!

  13. Bee’s Wrap Food Wraps - Do you see a trend here? Lol Eco-friendly, reusable, and plastic-free food storage alternative to plastic wrap!

  14. Anthropologie Perasima Platter - I absolutely love everything Anthropologie so you could just go straight to the website’s kitchen section!

  15. Sriracha Keychain - Great for the condiment lover!

  16. Nutrition Stripped Cookbook - One of my all-time favorite food blogger/dietitian. Her cookbook is a great start if you are new to eating nutrient dense whole foods.

Most of these products will be on sale for Black Friday so check them out soon!

Leave us a comment if you love this gift guide! We would love the feedback!