Posts in Breakfast
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! 


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. 


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! 


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! 


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! 


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


  • Smoked salmon

  • 1 handful fresh arugula

  • 2 Tbsp capers

  • Lemon wedges

  • ½ tomato sliced

  • 1 handful fresh dill

  • Dairy free cream cheese


  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! 

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.


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!


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)


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!


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.



  • 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


  • 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


  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.


Quinoa Breakfast Bowls 2 Ways

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


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.


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


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


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


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.

Fluffy Gluten-Free Pancakes

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


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!?


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.


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.


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.


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!


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


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!


  • 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


  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!


  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.

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding - Simple, six-ingredient chia pudding that’s thick, creamy and nutritious!


Whether you are tired of hearing about pumpkin spice or can’t get enough, this recipe is perfect for both parties! The only reason why I know this is a fact is that my husband says so! Haha.

Usually, after photos have been taken, Michael will stick one ear out of the room to wait for those magic words: “Honey, would you like to eat this?” This time, he ate the entire jar before I could tell him what the special ingredient is in my chia pudding! For the record, he despises pumpkin pie spice everything!


See, I say this to tell you that pumpkin spice is here to stay! Not because of the spice, but because of the pumpkin that usually follows it! Pumpkin is an awesome fruit that is highly nutritious! Two of my favorite health benefits of pumpkin is that pumpkin is a powerful source of fiber and contains beta-carotene.


Have you ever wondered how orange vegetables and fruits have vibrant colors? It’s because of this powerful antioxidant called beta-carotene! Our body converts beta-carotene into vitamin A which is an essential vitamin for our bodies. We need vitamin A for healthy skin, a strong immune system, and good eye health. That is why I love pumpkin so much!

Enjoy this pumpkin pie chia pudding for breakfast, as a snack or even as a dessert. I’m sure chia pudding would be good warm but I have only tested this chilled. You can also use the leftover pumpkin puree in pumpkin pie protein smoothie or the elevated pumpkin spice latte recipe found on my Instagram.

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!

Pumpkin Pie Chia Pudding - Simple, six-ingredient chia pudding that’s thick, creamy and nutritious! 


  • 1 Tbsp heaping pumpkin puree

  • 2 Tbsp chia seeds

  • 1/2 cup almond milk (or milk of choice)

  • 1/2 tsp pumpkin pie spice seasoning

  • 1/2 scoop vanilla protein powder (optional)

  • 1 Tbsp honey


  1. In a small mason jar or container, combine all ingredients until fully combined.

  2. Cover and refrigerate for at least 2-3 hours or overnight.

  3. Eat chilled and top with your favorite toppings like pepitas, coconut flakes, bee pollen, pecans, honey, nut butter, or pomegranate seeds.

Paleo Banana Nut Bread

Paleo banana nut bread that is naturally sweetened with just bananas!


Banana nut bread has been a favorite of mine since childhood. Watching cartoons with my favorite blanket in hand and the smell of banana bread in the air was absolutely comforting! Well, not much has changed because I still love that scenario with the switch from cartoons to Grey’s Anatomy!


While this paleo bread is naturally sweetened, you are not missing out on anything when it comes to flavor. For this recipe, it’s best to use ripened bananas to really encapture the natural sweetness of the bananas into the bread. I only add the maple syrup in case you desire a sweeter banana bread. Coconut and almond flour is used instead of white flour as the flour combination are lower in carbs, higher in fiber and a better option for people with food allergies/paleo friendly.


The end result is a healthier moist bread that can be enjoyed for breakfast, dessert or as a snack! My favorite way to enjoy this bread is with peanut butter. Paired with a morning green smoothie, this is a very filling breakfast.


Have fun with the recipe and add chocolate chips or different types of nuts/seeds if you would like!

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!

Paleo banana nut bread that is naturally sweetened with just bananas!


  • 3 ripe bananas (mashed)

  • 3 large eggs (lightly whisked)

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 cup + 2 Tbsp coconut oil (melted)

  • 1/2 tsp cinnamon

  • 2 Tbsp maple syrup (optional)

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 1/2 cup coconut flour

  • 1/2 cup almond flour (finely ground)

  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees. Grease a loaf pan or line loaf pan with parchment paper.

  2. In a large bowl, combine bananas, eggs, coconut oil, maple syrup, and vanilla extract. Whisk until fully combined.

  3. In a separate bowl, combine baking soda and powder, cinnamon, salt, and flours.

  4. Slowly add the dry ingredients to the wet ingredients until fully combined. Depending on how large your bananas were, you may need to add a liquid like coconut oil if your mixture is too dry. If your mixture is too runny, slowly add more almond flour. The batter should be wet but thick. Gently fold in walnuts to the batter.

  5. Pour batter into loaf pan and bake for 45-50 minutes until cooked through and the top is brown.

  6. Cool in pan for about 10 minutes before transferring to a cool rack. Enjoy!

Chocolate Peanut Butter Granola and Berry Parfait

Chocolate peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert!


Breakfast is definitely my favorite meal of the day. The thought of breakfast literally gets me out of the bed in the morning! I leave the house early in the morning so that I can sit down at my desk at work to really enjoy it with a nice cup of coffee. I certainly do my best to find the joy in the little things!

Usually, I am more of a savory breakfast person. I prefer eggs, avocado toast or a breakfast skillet like my sweet potato hash breakfast skillet. Sometimes, though, you need to mix things up! What better way to “mix things up” than with layers of granola, berries, and yogurt?!


Still not convinced? Here are five reasons for you to prepare these parfaits!

  1. With so few ingredients, you can easily incorporate them into your meal prep.

  2. Parfaits are versatile -- switch out the ingredients depending on your mood, or season! I originally debut these on Instagram for 4th of July, hence the whole red, white, and blue theme, but you can easily make these for the fall if you do a simple switch! For example, for fall parfaits you could switch out the berries for apples and cinnamon. For the spring, use apricots with honey! The possibilities are endless.

  3. Make these for breakfast, dessert, or as a snack. I won’t judge you if you make them for dinner, too.

  4. They are easy to grab and take with you! Just prepare them in mason jars!

  5. Impress your friends! Parfaits look adorable and most people don’t realize how little effort it takes to make them!


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 peanut butter granola and berry parfaits are great for a healthy breakfast, snack, or dessert! - GF/DF/Low sugar


Chocolate Peanut Butter Granola

  • 2 cups GF oats

  • 1/4 cup sliced almonds

  • 1/4 cup chopped pecans

  • 1/4 cup flax seeds

  • 1/4 cup oily peanut butter

  • 2 Tbsp cacao powder

  • 1-2 Tbsp pure maple syrup


  • 2 cups plain greek yogurt or dairy free yogurt

  • 1-2 Tbsp pure maple syrup or honey


  • Assorted berries


  1. Preheat oven to 350 degrees.

  2. Mix granola ingredients together and spread onto a sheet pan covered in parchment paper.

  3. Bake for 15-20 minutes until crispy and the granola mix is dried out.

  4. While the granola is cooling down, mix the sweetener into the yogurt until you reach the desired sweet taste.

  5. In a mason jar or cup, do two layers of yogurt, granola, and berries. Enjoy!

Lavender Scones and Lavender Latte

Lavender scones and lavender latte, need I say more! Lavender scones are flaky and buttery without the guilt. Lavender latte made with lavender-infused coconut milk that is sure to wake you in the best way!


I’m not quite sure why I don’t make scones enough. They’re super easy to make, with simple ingredients, and they taste amazing! Let me show you how!

I have tried many lavender baked goods in my time and what I have found is that it is too easy to use too much lavender! It seems as though the flavor is overpowering, “soapy” tasting, or just nonexistent. The best way to use lavender is to use it sparingly so it adds the perfect hint of flavor and aroma. In this recipe, I simply infuse the milk with the dried buds, resulting in just the right amount of the lavender flavor.


On the subject, it is best to cook with dried culinary lavender rather than fresh. I love using lavender for many uses so I purchase this bulk dried lavender brand from Amazon.

The next thing you need to know is that scones are not like most pastries. The dough doesn’t require a lot of kneading and doesn’t need to rise. Actually, the less you mess with the dough the better!


These lavender scones are healthier than the typical scone as some of the classic main ingredients are swapped for healthier options. For example, a scone cannot be a flaky, buttery scone without cold cubed butter. I have tried this recipe with cold vegan butter but what I have found to be healthier and actually better tasting is using cold coconut oil. I also use 100% stone ground whole wheat pastry organic flour which I have found is the best base for this scone. Bob’s Red Mill brand is what I use for this recipe.


Before putting the scones in the oven, you’ll need to use your leftover infused lavender milk mixture and brush the mixture over the top of each scone.  Sprinkle coarse sugar on top and dried lavender to pretty them up! The lavender milk and sugar will help create a crunchy outer layer which pairs great with the flakey, butteriness of the scones.

If you have leftover lavender milk mixture, why not make a lavender latte to pair with your scone!? It's super easy -- just add some to your choice of coffee!


You really don’t need a glaze for these scones as they stand on their own but if you must, I love drizzling honey over them. If you have been following me on Instagram, you’ll see that I love putting lavender honey over my scones to take it to the next level. Savannah Bee Company is what I use!


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!  

Lavender scones and latte, need I say more! Lavender scones are flaky and buttery without the guilt. Lavender latte made with lavender-infused coconut milk that is sure to wake you in the best way! |Dairy Free|


Lavender Scones

  • 1 1/2 cup whole wheat pastry organic flour

  • 1 Tbsp baking powder

  • 1/2 tsp salt

  • 2 Tbsp organic cane sugar

  • 6 Tbsp cold coconut oil ((small cubed))

  • 1 can unsweetened coconut milk

  • 1 Tbsp vanilla extract

  • 2 Tbsp dried lavender flowers

Lavender Latte

  • 8 oz hot coffee

  • 1-2 Tbsp lavender coconut milk*

  • 1-2 Tbsp sweetener (honey, maple syrup, cane sugar)


Lavender Scones

  1. *In a small saucepan, combine coconut milk, vanilla, and lavender flowers and heat until boiling. Just when the mixture boils and the lavender is fragrant, turn the burner off and let steep for about 10 minutes. Strain the mixture using a fine strainer and let cool to room temperature.

  2. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

  3. In a large mixing bowl, whisk together flour, powder, salt, and sugar.

  4. Add the small cubed coconut oil and cut into the pastry using your hands or two knives moving in opposite directions resulting in a crumbly dough mixture.

  5. Make a well in the center of the mixture and add 1 cup of the room temperature lavender milk mixture. Gently mix using your hands until the dough is fully incorporated (do not over knead!)

  6. Transfer the dough to a lightly floured surface and form into a circle just under 1-inch thick. Cut into 8 wedges and transfer them to the parchment lined baking sheet. Brush the tops of each scone with the lavender milk mixture and sprinkle with pink organic cane sugar.

  7. Bake for about 20-25 minutes until the scones rise and turn golden brown. Remove from the oven and place on a cooling rack to cool.

  8. Once scones have cooled, eat right away or drizzle honey over them and enjoy!

Lavender Latte

  1. To a Vitamix blender or milk frother, add 8 oz hot coffee, 1-2 Tbsp lavender milk mixture, and 1-2 Tbsp honey or maple syrup.

  2. Blend until fully incorporated, showing signs of milk froth.

  3. Enjoy right away with a scone or two!


  1. I prefer making the lavender coconut milk mixture a day before and keeping it in the fridge until I am ready to make the scones. It’s best to have the milk on the cooler side as coconut oil melts very quickly.

  2. Must use cold coconut oil because if the oil melts when kneading the dough then your scones will be very hard and dry.

Sweet Potato Toast 5-Ways

How to make sweet potato toast plus five different topping combinations.


I might be a little late on the sweet potato toast (SPT) train but I am so glad I got on! Here is a From the Roots spin on this trendy recipe that is circulating the web.

Sweet potato toast is a great bread substitute to get in the added nutrition of vitamin A and fiber. It’s also nice for people who are gluten intolerant, tired of eating regular toast or wanting a little more fiber in their diet. The sweet potato slices cook evenly in the toaster and can hold up toppings really well. The subtle sweetness in the sweet potato compliments most flavor combinations - like the ones that are featured here!

Most people cook the sweet potato by simply cutting both ends off and slicing lengthwise about ¼ inch thick. You can cook them in the toaster by setting the toaster on high and then flip them twice. You can also set your oven to 350 degrees and bake 15-20 minutes per side until the sweet potato is tender and cooked through.

Now that your sweet potato is cooked to perfection - let’s get to the fun part - the toppings!


The Parfait Sweet Potato Toast

  • Almond milk yogurt (or yogurt of choice)

  • Raspberries

  • Granola

  • Honey


The Classic Sweet Potato Toast

  • Avocado

  • Fried egg

  • Red pepper flakes + Pink Himalayan salt

  • Everything but the bagel seasoning (Trader Joe's)


The Ultimate PB&J Sweet Potato Toast

  • Almond butter

  • Bananas

  • Strawberries

  • Cacao Nibs

  • Honey


The Lox Sweet Potato Toast

  • Dairy-free cream cheese (or cream cheese of choice)

  • Smoked salmon

  • Capers

  • Fresh Dill

  • Red onion

  • Lemon


The Honey Goat Sweet Potato Toast

  • Goat cheese

  • Pear

  • Walnuts

  • Honey

I love them all but if I had to choose a favorite, it would definitely be the Lox. I’m a sucker for anything salty and smoked so this one gets my heart every time!

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!  

Carrot Cake Pancakes with Cinnamon Cashew Cream Cheese

A healthy take on the classic carrot cake, made into pancakes that are sure to please everyone! I pair it with an irresistible cinnamon cashew cream cheese that you can’t help but lick right out of the bowl! Best of all, these pancakes are oil-free, gluten-free, and entirely vegan.


Carrot cake has got to be in my top 5 favorite cakes.

From the spices of cinnamon and nutmeg to the textures of walnuts and carrots, there is nothing that will stand in the way of me and carrot cake.



That is why I have decided to try and incorporate carrot cake into my life in an innovative and healthy way. Now that I’m getting older, I am more aware of how many sticks of butter it takes to achieve the perfect taste of carrot cake. After experimenting, I have found a way to not only indulge my desires completely guilt-free but to also do it for breakfast.


You’ll need a few key ingredients for that classic carrot cake taste, such as carrots, of course! I prefer starting with fresh carrots so I can medium grate them to get more of a crunchy texture, but if you prefer to have a well-blended batter then you can finely grate your carrots or put them in a processor. Be sure to pat your grated carrots with paper towels or a kitchen towel to absorb excess liquid so it doesn’t make your batter too liquidy.


Another key ingredient is the spices. Now, you can go about this either two ways: You can mix a ratio of cinnamon, ginger, and nutmeg, or you can simply use a pumpkin pie spice mix. Both seem equal in flavor, I just had leftover pumpkin pie spice from the fall days and I basically use it in all my pancake batters!


Prepping for the pancake batter is a breeze. Just add your dry ingredients to your wet ingredients and then use a spatula to fold in the walnuts and grated carrots. It is important that you let your batter rest for at least 10 minutes so that the starch molecules in the flour can absorb the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. This allows time for the air bubbles to slowly work their way out.


Now, onto my favorite part… The cinnamon cashew cream cheese! It really takes the cake in this recipe (no pun intended)! The cashew cream cheese tastes almost like confectioners sugar to me. It has the perfect amount of sweetness thanks to the pure maple syrup. It’s so addicting that I will literally make an extra batch of this and sneak it in the fridge to take a spoonful (or three) out of the jar when I need to satisfy my sweet tooth!

*Updated - You can make this recipe into waffles! (notes below)


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

Vegan, gluten free and oil free take on a classic carrot cake pancake that is sure to please everyone! Paired with an irresistible cinnamon cashew cream cheese that you can’t help but lick right out of the bowl!  


Carrot Cake Pancakes

  • 1/2 cup chopped raw walnuts

  • 1 cup (loosely packed) shredded carrots ((2 medium carrots))

  • 1 cup non dairy milk ((I used unsweetened almond milk))

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 2 tsp pumpkin pie spice mix or (2 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp ground nutmeg)

  • 1/4 cup applesauce unsweetened

  • 1 tsp vanilla extract

  • 1/2 cup almond flour (not almond meal)

  • 1 cup GF baking flour

  • 1 Tbsp sweetener of choice (I used pure maple syrup)

  • Dash of salt

Cinnamon Cashew Cream Cheese

  • 3/4 cup raw cashews drained (soaked overnight with warm water)

  • 1 1/2 Tbsp pure maple syrup

  • 1/4 cup non dairy milk (I used unsweetened almond milk)

  • squeeze of small lemon wedge

  • 1/2 tsp cinnamon


  1. To prepare the batter, in a medium bowl, add both flours, baking powder, baking soda, spices, and a dash of salt. In a separate bowl, add applesauce, milk, vanilla, and sweetener and mix until combined. Add your dry ingredients to your liquid ingredients and mix until combined.

  2. Gently fold in the walnuts and carrots and let the batter sit for at least 10 minutes.

  3. Lightly coat your skillet with vegan butter or coconut oil over medium heat. When the skillet is hot, add about ¼ cup of the pancake mixture to the pan. Cook for 2-3 min or until the bottom of the pancake is brown and bubbles have formed on the outside. Flip and cook for 2-3 min or until brown and fully cooked through.

  4. While pancakes are cooking, add cashews, maple syrup, milk, lemon and cinnamon to a processor and pulse on high for about 4 minutes or until mixture is smooth and creamy in texture. Add additional maple syrup for a sweeter taste.

  5. Layer pancakes with cream cheese and top with walnuts and maple syrup!

  • Make sure to grease your skillet in between batches as well as to keep a consistent strain of heat. If you let your skillet get too hot, then the pancakes will be crispy and brown on the outside but mushy and raw on the inside.

  • Since the pancakes are vegan, an egg is not present, so let your batter rest is key to get that perfect fluffy texture.

  • If you are short on time, you can actually boil the cashews! Just cover cashews with water in a small saucepan and boil over medium-high heat. As soon as the water boils, turn the oven off and let the cashews sit in the saucepan covered for 1 hour.


  1. Ingredients trusted brands: GF Baking Flour, Almond Flour, and Pumpkin Pie Spice

  2. Can be easily made into waffles! If eggs are not an issue, I would recommend substituting applesauce for 1 egg and omitting almond flour.

Sweet Potato Hash Breakfast Skillet

This breakfast skillet with andouille sausage and eggs is a filling, savory, healthy meal for any time of day!


Breakfast skillets are my go-to when I’m looking for an easy, early morning meal (or for any time of the day -- I’m a fan of breakfast for dinner!). In this recipe, I use a sweet potato hash that creates a flexible foundation for a breakfast skillet that you can customize to your liking. Whether you need to plan an unexpected breakfast brunch, or just want an easy no-fuss meal, this recipe caters to you! Ingredients in this recipe can easily be changed out with your favorite veggies. Sometimes, I’ll resort to this recipe when I want to clear out my fridge and use leftover ingredients. So, let’s get to cooking!

My sweet potato hash breakfast skillet recipe only takes 30 minutes to make and requires just one skillet with any produce, protein, and eggs you have left in the fridge. At the end of the week, I typically have about a small bunch of fresh spinach left in the bag, ½ of an onion in a sandwich bag lodged in the back of the fridge, as well as stocked grated sweet potato in the freezer.


I start out by cooking the onions and garlic in the skillet to provide a base flavor for the skillet to build upon before adding peppers and protein. In this case, I used green and red peppers and andouille sausage. Once the peppers and sausage have been cooked, I remove them from the skillet so that I can cook the sweet potatoes next. I season the sweet potatoes to perfection then add the cooked ingredients back on top. This is when I add a handful of spinach and mix everything together. Create cute little nest pockets for how many eggs you would like and then pop the skillet in the oven for the final bake.


Serve up one egg per person along with a healthy helping of the sweet potato mixture. Since this recipe is flexible, you can garnish it however you want. For example, sometimes I want a more “Southwestern” flavor with a kick. In that case, I would top the skillet with cilantro, avocado slices, cotija cheese, salsa, and hot sauce! Remember, this skillet recipe caters to your needs! ;)

You can also serve this up with a side of toast or on a bed of mixed greens to make sure you get all of the delicious egg yolk!

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


This breakfast skillet with andouille sausage and eggs is a filling, savory, healthy meal for any time of day!


  • 4-6 fresh eggs

  • 1 large sweet potato (peeled and chopped into small cubes or grated)

  • 1 green pepper chopped

  • 1 red pepper chopped

  • 1/2 cup onion diced

  • 2 cloves garlic minced

  • 1 cup packed fresh baby spinach

  • 8 oz andouille chicken sausage (Applegate)

  • 1 Tbsp coconut oil, plus more for cooking

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1 small handful parsley (garnish)


  1. Preheat oven to 400 degrees.

  2. Add 1 Tbsp coconut oil to a cast iron skillet over medium-high heat. Once hot, add onions and let cook for 2-3 min until softened.

  3. Add peppers and garlic and cook for 3-5 min until softened.

  4. Set veggies to the side and cook sausage or protein until 5-7 min or until brown and crispy. (If using raw meat, cook until brown and cooked through).

  5. Set protein aside and drizzle more oil in the skillet if necessary. Add sweet potatoes and spices and toss until combined. Cook until the potatoes are soft and crispy on the outside, about 5-10 min.

  6. Add cooked veggies and protein back in the skillet along with spinach and cook until spinach has wilted.

  7. Create a well in the hash mixture for 4-6 eggs.

  8. Crack an egg into each well and bake in the oven, just until eggs are set. Check for doneness after 5 min.

  9. Garnish with parsley and top with your favorite toppings like avocado, hot sauce, salsa, or goat cheese.

Peanut Butter & Jelly Protein Smoothie Bowl

Creamy and nutritious protein smoothie bowl with spinach, banana, berries, protein powder and a secret ingredient! A healthy breakfast or great post-workout treat that tastes just like PB&J!



Did you know there existed a day just for us peanut butter lovers? I certainly didn’t. There really is a national day for everyone!

In high school, a PB&J sandwich was my go-to meal as that was the only vegetarian option back in the day during lunch. Obviously, I am not a vegetarian anymore, but thinking about peanut butter and jelly sandwiches make me nostalgic and reminisce about the good ol’ days. It’s definitely a classic staple.

When I was in undergrad, I would go to Smoothie King to get the Peanut Power Plus Strawberry smoothie when I needed to satisfy my peanut butter craving. It was quick and convenient, not to mention that it also literally tasted just like a PB&J sandwich!

Now that I am older and wiser, I have created a smoothie bowl recipe that is not only healthy but still has the same flavor PB&J flavor that I love. This peanut butter & jelly protein smoothie bowl is a recipe that I have been using for years now. Every other morning, I whip up a batch for breakfast in a tumbler so I can bring it to work. For the weekends, I like to transform this smoothie into a bowl so that I can jazz it up with superfoods like goji berries, cacao nibs, chia seeds, and coconut flakes.


Would you have guessed that zucchini is the secret ingredient for keeping this smoothie super creamy and thick? Zucchini is great for amping your smoothie with amazing vitamins and nutrients as well as being naturally lower in carbs and calories. If you drink smoothies in the morning like I do, zucchini is great for digestion and provides energizing B vitamins. B vitamins are important for cognitive health as it maintains an upbeat mood and prevent fatigue.

Regardless of how you choose to create this smoothie, whether you present it in a bowl or choose to put it in a tumbler to take with you, the ingredients are just as flexible. I usually amp this smoothie up with two heaping handfuls of spinach along with a green powder scoop if I feel that I want to incorporate more greens into my diet. Like I said, this recipe is flexible -- it’s up to you if you want to add more veggies or superfoods!


Interested in more smoothie recipes that are nutritious and delicious? Check out my recipe for (starburst smoothie). Yes, you read that right -- it tastes like pink starbursts!

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


Creamy and nutritious protein smoothie bowl with spinach, banana, berries, protein powder and a secret ingredient! A healthy breakfast or great post-workout treat that tastes just like PB&J!


  • 1 small handful fresh organic spinach

  • 1 frozen ripe banana

  • 1 cup frozen berry medley (I used strawberries, blackberries, and blueberries)

  • 1 cup almond milk

  • 1/2 zucchini

  • 1 scoop protein peanut butter/ chocolate powder


  1. Blend all ingredients in a high powered blender until creamy yet thick. If making this into a smoothie that you can take with you, add more milk or water to thin out the mixture.

  2. Add your favorite toppings! I used coconut flakes, cacao nibs, banana slices, blueberries, chia seeds, coconut flakes, goji berries and warm almond butter drizzle!


  1. I use is this protein powder brand

Pink Starburst Smoothie

February Motto:


Does anyone else think it would be great if you could just take all of the pink starbursts and drink them? No? Just me? Well…

This. Smoothie. Literally. Tastes. Like. A. Pink. Starburst!


I am not kidding -- it’s pretty amazing! As a health and wellness blog, do you really think I would blend an entire bag of pink starbursts and tell you to drink it?!


Haha, hard no…

But once you see the ingredients, you will notice that you may already have these things on hand! With the month of February, this smoothie couldn’t have come at a perfect time, just look at that gorgeous pink color!


The ingredients provide not only a beautiful pink color for Valentine’s Day; it also provides high levels of vitamin C that will boost your immune system and keep the common cold at bay. While we are on the topic, here are some facts about vitamin C:

  • Vitamin C is a powerful antioxidant that captures free radicals and neutralizes them.

  • Apples, berries, broccoli, red bell peppers, and citrus fruits contain a high level of vitamin C.

  • Vitamin C helps to absorb iron.

  • It also helps to prevent damage to our bodies from pollutants and toxicities.

Since Valentine’s day is coming up, I would definitely replace your morning orange juice for this smoothie and make a wonderful breakfast in bed with yourself or with your significant other!

But, as always, be sure to consult your healthcare provider before starting any new nutritional supplement. I’m not a doctor just a nutrition student!


A sweet and refreshing smoothie jammed pack full of vitamin C and antioxidants! 


  • 2 blood oranges (peeled)

  • 4 carrot stalks

  • 1 red apple (cored (any red will work))

  • 1 frozen banana (ripened)

  • 1/2 cup frozen raspberries

  • 1 small knob of fresh ginger root

  • 1 cup coconut water


  1. Add all ingredients to a blender and blend until smooth -- that’s it!


  1. It is best to use a high powered blender like Vitamix or Blendtec. This is what I use!

  2. If the smoothie is too tart, start by adding 1 tsp of pure maple honey and increase to your likeness for a more sweeter taste.

  3. You can add 1 cup of ice if you want to use fresh fruit instead of frozen.

  4. This smoothie can have a grainy texture so if you prefer a smoother texture, then turn this into a juice by filtering through a milk bag or cheesecloth.