Dinner Candace Dorsey Dinner Candace Dorsey

Gluten Free Walking Tacos

Have you ever tried a walking taco? It's the perfect meal for those who are short on time, love customization, and want to keep it healthy. This meal is perfect for quick lunches, lazy family dinners, or even game night!

When I was a child, my family would make tacos in individual-sized chip bags like Fritos or Doritos. This allowed us to choose our own toppings, while also eating right out of the bag, making it mess-free for our parents. It was a delightful experience!

 

Healthy Walking Tacos: A Quick, Fun, and Customizable Meal

Have you ever tried a walking taco? It's the perfect meal for those who are short on time, love customization, and want to keep it healthy. This meal is perfect for quick lunches, lazy family dinners, or even game night!

walking tacos
walking tacos
walking tacos

When I was a child, my family would make tacos in individual-sized chip bags like Fritos or Doritos. This allowed us to choose our own toppings, while also eating right out of the bag, making it mess-free for our parents. It was a delightful experience!

walking tacos
walking tacos

HOW TO MAKE YOUR WALKING TACO

Assembling your walking taco is easy and fun! Just gather all your favorite taco toppings and go from there. You can even choose healthy and gluten-free options!

grass-fed ground meat

shredded lettuce

fresh organic salsa

lactose free or organic raw shredded cheese

pickled onions (with addition of jalapeños) pg. 54 in cookbook

avocado lime crema pg. 45 in cookbook

Gluten-free chips that are made in premium avocado or coconut oil like Jackson’s chips.

walking tacos

Want more healthy and fun Mexican inspired recipes? Check out: Mexican eggs Benedict, Paleo Crunchwrap Supreme, and Mexican Harvest Turkey Chili.

 

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!


Servings: 4 Prep: 10 MIN Cook time: 10 MIN

Ingredients

To make taco meat:

  • 1 lb grassfed ground meat (beef, chicken, turkey)

  • 1 packet of siete foods taco seasoning

  • ⅓ cup water

Toppings:

Instructions:

  1. To a skillet, add 1 Tbsp avocado oil over medium high heat. Add your ground meat to the skillet and break apart as it cooks. Mix in the seasonings and water once browned. Transfer the meat into a bowl and set aside until ready to assemble walking tacos.

  2. Prepare the rest of the toppings of your choice!

  3. When ready to assemble, take individual sized chip bags and roll down the tops. (You can also add chips to a bowl if you don’t have chip bags!) Fill the bags or bowl with taco meat and the rest of your desired toppings. Enjoy!

 
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Dinner Candace Dorsey Dinner Candace Dorsey

Creamy Tuscan Chicken

If you are looking for a super simple weeknight recipe that is healthy, affordable, requires less than 10 ingredients to make, one skillet - all while appeasing every member in the household - then look no further! 

Creamy Tuscan Chicken recipe ticks all those boxes and so much more! 

Members from the Nourished Roots Meal Plan Membership could not believe how easy the recipe came together during our monthly meal prep virtual cooking class calls. 

 

Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden. 

tuscan chicken

If you are looking for a super simple weeknight recipe that is healthy, affordable, requires less than 10 ingredients to make, one skillet - all while appeasing every member in the household - then look no further! 

Creamy Tuscan Chicken recipe ticks all those boxes and so much more! 

Members from the Nourished Roots Meal Plan Membership could not believe how easy the recipe came together during our monthly meal prep virtual cooking class calls. 

Comments like: “should have doubled the recipe because my family is requesting leftovers” and “our family is not dairy free but we could have sworn there was dairy in this recipe - how is it so creamy!?”

tuscan chicken
 

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!


Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden. 

Servings: 6 | Prep Time: 15 MIN | Cook Time: 30 MIN

Ingredients

  • 4 large chicken breasts

  • 1 Tbsp avocado oil

  • 1 Tbsp ghee (or butter, or avo oil)

  • 1/2 medium onion

  • 3 cloves garlic, minced

  • 1 13.5 oz can coconut cream (or full-fat, unsweetened)

  • 2 packed cups fresh spinach

  • 1/2 cup sun-dried tomatoes

  • 1 14 oz can quartered artichoke hearts

  • fresh basil, garnish

Serve with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash

Directions

  1. Liberally season both sides of each chicken breast with salt.

  2. Heat avocado oil in a large skillet over medium-high heat. Once oil is hot and shimmering, place chicken breasts in a skillet. Cook 5 to 6 minutes per side, depending on thickness of chicken breast. Once chicken is browned and firm on both sides, transfer to a plate and set aside.

  3. Clean any browned or burnt residue from the skillet, then return to heat. Lower heat to medium and add ghee (or butter or avocado oil). When the ghee is melted, add minced onion (the other half from the omelet recipe!) and garlic. Cook, stirring constantly, until fragrant – approximately 30 to 60 seconds.

  4. Pour in coconut cream and stir well. Add spinach, sun-dried tomatoes, and artichoke hearts. Stir well, then allow sauce to simmer until well combined and slightly thickened, approximately 5 minutes.

  5. Return chicken to skillet and turn 2 to 3 times, to coat in sauce. Serve warm with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash.

 
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Dinner Candace Dorsey Dinner Candace Dorsey

Lamb Stew Squash Bowl

that can also be served with a side of rice. 

Lamb stew squash bowl has got to be the epitome of winter comfort. There is nothing like spending an hour or two in the kitchen creating a comfort dish and sharing it with your loved ones. Especially when you are using seasonal ingredients that are not only nourishing for the body, but for the soul. 

For this recipe, I used kabocha squash as they are the perfect “bowl” size for this dish but you can also use: pumpkin, acorn, butternut, delicata, or even zucchini. Random thought but if you have a large family or fun gathering, using a large pumpkin for this dish would definitely be the star on the table as well as a crowd pleaser! 

 

Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice. 

Lamb stew squash bowl has got to be the epitome of winter comfort. There is nothing like spending an hour or two in the kitchen creating a comfort dish and sharing it with your loved ones. Especially when you are using seasonal ingredients that are not only nourishing for the body, but for the soul. 

For this recipe, I used kabocha squash as they are the perfect “bowl” size for this dish but you can also use: pumpkin, acorn, butternut, delicata, or even zucchini. Random thought but if you have a large family or fun gathering, using a large pumpkin for this dish would definitely be the star on the table as well as a crowd pleaser! 

Squash not accessible or not keen on squash? Feel free to prepare a side of rice, quinoa or roasted sweet potatoes to go with the stew! 

Now that we are on the stew topic, I could literally drink this smooth, creamy flavor bomb of a stew just on its own! I’m telling you, there is nothing like roasting your veggies prior to blending into a cream sauce. Just saying! 

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!


Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice. 

Servings: 4-6 | Prep Time: 20 min | Cook Time: 1 hour

Ingredients

  • 1 lb ground lamb or meat of choice

  • 2 small kabocha squash or squash / pumpkin of choice

  • 1 8 oz container baby bella mushrooms, sliced

  • 2 cups kale or collard greens, shredded

  • 1 can coconut milk, unsweetened

  • 1 onion

  • 2 large tomatoes

  • 6 cloves garlic

  • 1 .5 oz organic fresh basil (small container)

  • 1 Tbsp favorite go-to seasoning

  • 1-2 Tbsp grass-fed butter

  • Kosher salt and pepper

Directions 

  1. Preheat the oven to 400 degrees. 

  2. Clean out both squash and line the inside and lid with butter, set aside. 

  3. Slice tomatoes and onion in half, and place on a cookie sheet with crushed cloves of garlic. Drizzle oil and kosher salt and cook in the oven for 25 minutes. 

  4. While the tomato mixture is cooking, crumble ground meat in a large skillet over medium heat. Add the seasoning and saute until the lamb meat is fully cooked. Set aside but keep rendered fat in the skillet. 

  5. After the roasted veggies have cooled down, remove the outer skin from the onion and transfer everything to a blender. Add in the coconut milk and basil and blend until smooth. Taste test and add additional salt if needed. 

  6. Add mushrooms and kale to the skillet with reserved lamb fat and set over medium heat. Saute for about 5 minutes and pour in the blended cream mixture and cooked lamb meat. Remove from heat and transfer the mixture into your buttered squashes.

  7. Place filled squash bowls on a cookie sheet with the lids on top and cook in the oven for 25 minutes. 

  8. At this time, if you have leftover lamb stew, feel free to make a side of steamed rice. 

  9. Remove from the oven and garnish with basil chiffonade and enjoy! Don’t forget to scrape the inside of your squash as you eat! 

 
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Dinner Candace Dorsey Dinner Candace Dorsey

Venison Curry Stew

If you are familiar with hunting game or are accustomed to eating game animal, then you will automatically love this recipe. But for those that aren’t familiar or would like to learn more, what is venison?

Although deer comes to mind when referring to venison, the term venison technically refers to the meat from any game animal including caribou, antelope, and elk. The latin word venari, means to hunt or pursue. Portion cuts are similar to beef including steaks, roasts, ground meat and stew meat.

 

Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison. 

If you are familiar with hunting game or are accustomed to eating game animal, then you will automatically love this recipe. But for those that aren’t familiar or would like to learn more, what is venison? 

Although deer comes to mind when referring to venison, the term venison technically refers to the meat from any game animal including caribou, antelope, and elk. The latin word venari, means to hunt or pursue. Portion cuts are similar to beef including steaks, roasts, ground meat and stew meat. 

So if you don’t have access to game meat, you can use lean beef for this recipe. 

Does it taste like beef? 

Even though the portion cuts are similar to beef, the flavor profile is not. Venison has a distinct earthy, almost rich “gamey” flavor - owing to a deer’s diet. It has a firm, smooth texture, but since it’s much leaner than beef, it tends to not be as juicy. 

That is why I love cooking venison, curry based as the exotic flavors somewhat mask the “gamey” flavor of the meat. 

Last thing before you rush to make this recipe is that venison is healthy for you! Not only is it slightly higher in protein and contains higher levels of vitamin B6 and B12, omega 3 fatty acids, riboflavin, iron and niacin but it’s an abundant source of selenium which is a powerful mineral and antioxidant. 

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!


Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison. 

Serving:6-8 | Prep Time: 10 | Cook Time: 50 min

Ingredients

  • 1.5-2 lb venison roast, cut into chunks

  • ½ white onion, chopped

  • 1 cup beef bone broth

  • 1 can (14.5 oz) fire roasted tomatoes

  • ½ cup coconut cream (creamy white part that is at the top of canned coconut milk)

  • 2 Tbsp curry powder

  • 1 Tbsp red curry paste

  • 1 Tbsp garlic, minced

  • 1 Tbsp coconut aminos

  • 1 tsp salt

Garnish

Cilantro, lime, red chili sauce (optional)

Serve with

Rice or naan bread

directions

  1. Season venison chunks with salt and curry powder. Turn on the Instant Pot to saute mode and add 1 Tbsp oil. Saute venison chunks halfway and then add in the chopped onion and minced garlic. Scrape the juicy bits from the bottom and add in broth, tomatoes, cream, aminos, and curry paste. Stir to combine. 

  2. Place the lid onto the Instant Pot and lock it in place. Pressure cook on high for 25 min, then naturally release for 15 min. If needed, you can quick-release after 15 min. 

  3. While the curry is cooking, cook the rice or naan and set aside. 

  4. Open the lid and stir. Serve with rice and/or naan and garnish with cilantro and lime wedge.

 
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Air Fryer Catfish Nuggets

One of my fondest food memories as a child during the summertime was fried catfish! My brothers and uncle would spend the day fishing out on the lake and come home with catfish up to their ears! My mom would deep fry catfish filets and homemade hushpuppies and have coleslaw and tartar sauce on the side. It truly didn’t get any better than that!

My childhood years were really the only time I ate fried catfish. So when I moved back south this past year, not only was I craving fried catfish, but the exact preparation on how my mother used to make it.

 

Air Fryer Catfish Nuggets - childhood nostalgia in every crispy gluten free, fish battered bite! 

One of my fondest food memories as a child during the summertime was fried catfish! My brothers and uncle would spend the day fishing out on the lake and come home with catfish up to their ears! My mom would deep fry catfish filets and homemade hushpuppies and have coleslaw and tartar sauce on the side. It truly didn’t get any better than that! 

My childhood years were really the only time I ate fried catfish. So when I moved back south this past year, not only was I craving fried catfish, but the exact preparation on how my mother used to make it. 

With that being said, I am so thankful that the air fryer was created in my adult years because I am not quite sure how my thirty one year old body would react to deep fried foods again! 

Now that I have a healthier way to prepare this dish, I need the catfish! 

After one night of nighttime fishing out on Lake Hartwell, I caught my first 15 pound blue catfish! 

We put that bad boy on ice for three days (to help draw the blood out / gives it a less “fishy” taste), filet it, brined it and here we are in the recipe storyline. 

Now if “lake to table” isn’t your journey and you want more “frozen fish to table”, then that is okay too! When choosing a fish, neutral flavored and lean fish is the best way to go like bass, trout, tilapia, Alaskan cod, and halibut.

I have also included a paleo, keto, sugar-free and Whole 30 approved tartar sauce recipe that pairs perfectly with the catfish nuggets. 

And I promise you, even though these catfish nuggets are gluten-free and air fried vs deep fried and tartar sauce is made with cleaner ingredients, you will not be able to tell the difference! It is truly childhood nostalgia in every crispy fish battered bite! 

Want more seafood recipes, here is a list to get you started: shrimp and grits, air fryer honey mustard salmon, fresh and easy ceviche 2-ways, smoked sardine toast with radicchio salad and pickled onions, ahi poke bowl & stack, healthy salmon patties with lemon dill potato salad, grilled shrimp summer salad, and pecan crusted spiced salmon

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!


Air Fryer Catfish Nuggets - childhood nostalgia in every crispy gluten free, fish battered bite! 

Servings: 9-12 | Prep Time: 1 hour | Cook Time: 7-10 min

Ingredients

  • 3 lb prepared catfish filets

  • 3 Tbsp creole seasoning

  • 2 cups gluten free cornmeal

  • 1 cup 1-to-1 gluten free baking flour

  • ½ cup dijon mustard (or classic yellow mustard)

  • Cooking oil spray (avocado, olive, or coconut)

Tartar Sauce

  • ½ cup mayo (primal kitchen brand)

  • 3 Tbsp dill relish or finely diced dill pickles

  • 1 Tbsp lemon juice

  • 1 tsp whole grain mustard

  • 1 tsp garlic powder

  • Salt and pepper to flavor

Garnish

Hot sauce, lemon wedge, fresh parsley

Directions

  1. Cut your catfish filets into 2” nuggets. Lightly season catfish nuggets with salt and transfer to a resealable bag with mustard. Fully coat nuggets with mustard and allow to sit in the fridge for at least one hour. 

  2. To make the tartar sauce: combine all ingredients into a bowl and stir well. Add any salt and pepper as needed, or additional diced pickles for a chunkier tartar sauce. 

    1. Place in an airtight container and refrigerate at least a half hour prior to serving to allow flavors to meld together.

  3. To another large resealable bag, add the flour, cornmeal, and creole seasoning and mix well. 

  4. Preheat the air fryer to 400 degrees F.

  5. In batches of about 10-12 pieces, add catfish nuggets to the flour mix and shake to coat the catfish well. 

  6. Place 10-12 pieces onto the air fryer rack (don’t overcrowd!) and spray the tops with cooking oil spray. Air fry for about 7 minutes total, flipping nuggets halfway and adding another coat of cooking spray.

Notes

  • Don’t add too many catfish nuggets to the flour mixture at one time, or the pieces will not get coated well. Do it in stages. 

  • Once the fried catfish nuggets are cooled completely, store them in an airtight container in the refrigerator for up to 4 days or in a resealable bag in the freezer for up to a month. 

    • To reheat, pop them in the air fryer on 400 degrees F for 3-4 minutes.


SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR THIS RECIPE!

 
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