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Posts tagged appetizer
Chicken Lettuce Wraps
 

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

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

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

Step 1: Brown the ground chicken

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

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

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

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

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

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

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


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

Ingredients

  • 1 lb ground chicken

  • 1 can 8 oz water chestnuts (drained)

  • 8 oz mushrooms (sliced)

  • 1 red bell pepper (diced)

  • 1 white onion (diced)

Marinade

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

  • 1 Tbsp rice vinegar

  • 1 Tbsp almond butter

  • Juice of ½ orange

  • 3 cloves garlic (minced)

  • 1 small knob fresh ginger (grated)

  • 1 tsp hot chili oil

Almond butter sauce

  • 1 Tbsp almond butter

  • Juice of ½ orange

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

  • 1 tsp sriracha

Other

  • Head of butter lettuce (or romaine)

  • ½ cup cashews

  • Spring onions

  • Sesame seeds

Directions

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

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

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

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

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

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

 
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!

 
Turkey Meatballs
 

Healthy baked turkey meatballs that will just melt in your mouth! 

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Turkey meatballs are one of the easiest recipes ever! I usually end up making these when I meal prep at least a few times a month… This recipe will make about a dozen meatballs, but I usually double the recipe if I decide to meal prep. I’ll make one big ol’ batch of meatballs and I am set!

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You’ll see that I often choose to use ground turkey instead of beef. I prefer using ground turkey because it’s inexpensive, lean, and can be easily influenced flavor-wise based on the number of spices and herbs you put into it.

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Since ground turkey is naturally mild in flavor, spices and herbs are key to making a juicy and tender meatball. For this recipe, everyday spices and herbs like parsley, coriander, and ground mustard are incorporated to create a classic meatball that can be used in all kinds of recipes, whether it’s for your basic spaghetti and meatballs, or as an appetizer for a large party. I choose to bake the meatballs rather than pan fry to make them a healthier option. I also find that baking them saves me time because I don’t have to keep a close watch, endlessly worrying if I’m burning them!

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If you are wanting to make these turkey meatballs for your meal prep, consider adding them to 100% whole wheat pasta, bean-based pasta, or zoodles! Simply spiralize zucchini to create noodles, add your meatballs, and top it all off with some organic no-sugar-added pasta sauce and cooked mushrooms. Before I seal my meal prep containers, I like to sprinkle some nutritional yeast on top to provide a cheesy flavor component!

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Tips for making your meatballs super moist:

  • Make sure each meatball are equal in size to ensure they cook evenly.

  • Fresh herbs are best! Using dry parsley will not provide the same amount of flavor compared to fresh parsley; trust me, it’s a game changer!

  • Don’t overmix! Since ground turkey is a leaner meat, overmixing your ingredients can make the meatballs tough. I prefer using my hands to mix the ingredients.

Want to make these turkey meatballs ahead of time for an event? Freeze them! To freeze the turkey meatballs, follow the recipe as normal and then let them cool. Once cooled, add meatballs to a freezer Ziploc bag and store them in the freezer for up to one month. You can thaw them by moving them to the refrigerator. You could reheat the meatballs by microwave, but I prefer using the oven by setting it to 375 degrees and baking the meatballs for about 15 to 20 minutes.

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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 with #fromtherootsblog on Instagram. We love seeing what you come up with!


Healthy baked turkey meatballs that will just melt in your mouth! 

INGREDIENTS

  • 1 lb ground turkey

  • 2 eggs

  • 1/2 cup gluten free breadcrumbs (I use the Schar brand)

  • Small handful fresh curly leaf parsley (finely chopped)

  • Half small red onion

  • Squeeze ½ lemon

  • 4 cloves garlic (finely minced)

  • 1 Tbsp coconut oil

  • 1 tsp smoked paprika

  • 1 tsp ground pepper

  • 1 tsp coriander

  • 1 tsp ground mustard

  • 1 tsp salt

DIRECTIONS

  1. Preheat oven to 375 degrees.

  2. Place coconut oil in a skillet over medium-high heat. Cook garlic and onions until aromatic and the onions are translucent.

  3. Place all the ingredients into a large bowl along with the cooked onions and garlic.

  4. Using your hands, mix ingredients until fully incorporated but remember to not overmix.

  5. Form meatball mixture into golf-sized balls. You can use a cookie scooper to help you measure out the mixture.

  6. Line a baking sheet with parchment paper and place meatballs on top.

  7. Bake for 25-30 minutes and then flip them for an additional 10 minutes or until fully cooked, reaching an internal temperature of 165 degrees.

NOTES

  1. This recipe makes about 12-16 meatballs. Consider doubling the recipe if you are meal prepping!

  2. Spiralizer

  3. Glass containers for meal prep

 
Salsa Verde
 

Easy to make salsa verde with avocado salsa verde option. Just roast tomatillos and jalapenos and blend with a few ingredients to make the perfect salsa verde. 

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Out of any salsa variations, salsa verde is my absolute favorite! There is just something about the winning combination of the tanginess from the tomatillos to the fresh hints of lime and cilantro that really butters my biscuits! Unfortunately, most restaurants and grocery stores do not provide a cleaner version of salsa verde -- they’re usually filled with high amounts of sodium and preservatives. That is why I created this guilt-free salsa verde so I can continue eating as much salsa as my heart desires!

This is a recipe that relies heavily on fresh produce, and, especially, in this case, fresh tomatillos.  For tomatillos, it can be hard sometimes to distinguish the good from the bad because a tomatillo is wrapped in a papery husk. When you are choosing, look for small, firm tomatillos with tight-fitting husks.

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Inside that papery husk is a bright green fruit with a fresh, almost citrusy flavor! The tartness can be a little overwhelming, so for this recipe, it is best to roast them. Roasting the tomatillos will bring a smoky and sweet flavor to the salsa, pairing perfectly with the garlic and cilantro.

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Salsa verde obviously goes well with chips, but you can definitely (and should!) get creative with adding salsa to other food! Verde salsa goes well with anything classic red salsa would go with, so think morning eggs, burritos, or my sweet potato hash breakfast skillet recipe.

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Here’s another suggestion - you can make this salsa verde creamy using avocados. Sometimes when I meal prep, I’ll make both versions of the salsa because I like having options! Simply add one avocado to the blender, which will give the salsa a wonderful richness in addition to the creamy texture. Check out the recipe below!

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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 with #fromtherootsblog on Instagram. We love seeing what you come up with!


Easy to make salsa verde with avocado salsa verde option. Just roast tomatillos and jalapenos and blend with a few ingredients to make the perfect salsa verde. 

INGREDIENTS

  • 12 medium tomatillos (husked, cleaned and dried)

  • 1 fresh jalapeno

  • 1/2 small white onion

  • 1/4 cup fresh cilantro

  • 2 garlic cloves

  • 1/2 lime squeezed

  • 1/2 tsp salt

  • S&P for taste

DIRECTIONS

  1. Place tomatillos and jalapeno onto a parchment paper lined sheet pan. Turn the oven on Broil - low. Broil on one side for 4-6 minute and 4-6 minutes on the other side until you see splotchy black spots. (Keep an eye on them!)

  2. Let them cool and add to a processor along with the onion, cilantro, garlic, lime, and salt. (If you are wanting less spicy salsa, take the seeds out of the jalapeno first).

  3. Blend until smooth but slightly chunky consistency.

  4. Season to taste with additional S&P and/or lime juice.

  5. Avocado verde salsa - In the processor, add 1 ripe avocado and blend until desired consistency.

NOTES

  1. The salsa may appear thin but will thicken after it has been chilled in the refrigerator. Tomatillos contain pectin which is a natural thickening agent.

  2. Store in the fridge for up to a week. If you are making this recipe with avocados, store in the fridge for up to three days.

  3. Both the verde salsa and avocado salsa freezes beautifully. Just add your cooled salsa batch to a freezer bag and freeze for up to one month. When you are ready to use the salsa, thaw in the refrigerator until ready to use!

  4. Recipe adapted from Cookie and Kate

 
Avocado Deviled Eggs
 

Made with avocado instead of mayonnaise, these healthy avocado deviled eggs are just as creamy and delicious without the guilt.

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They’re perfect for Easter or for an upgraded snack. Sprinkle with chives or dill and smoked paprika for garnish!

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Growing up as a child, my mother would make deviled eggs for every occasion; Christmas, Easter, you name it! But since I live in a different state from her, it looks like it's up to me to continue the tradition in my home! This recipe will be similar to my mother’s recipe but tweaked so it’s healthier for you.

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Eggs can get a bad reputation with the fat content but eggs actually contain healthy fats that are essential to overall health. Eggs are also a great source of protein as one whole egg contains six grams of protein. They are great from a culinary standpoint to help emulsify sauces or dressings and important in baking to add structure, leavening, and to enhance flavor.  

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Speaking of healthy fats, a great whole food alternative to mayonnaise is using avocado instead! An avocado provides just a quarter of the calories mayo does along with healthy fats, fiber, and important vitamins like folate and Vitamin C.

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Since I absolutely love deviled eggs, I thought I would kick up the game a little bit. You can completely omit this part (why would you!?) but these eggs are beet-dyed! Dying the eggs are merely for presentation. The beet dying process does not affect flavor at all! If you would like to give your eggs this pretty color, check out the Created by Diane blog post on beet dying. I followed her foolproof method but used the juice from my Refrigerator Pickled Beets recipe instead, to cut out some steps.

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Enjoy these not so devilish eggs as a quick protein snack or as an appetizer to share this Easter holiday, picnic or barbecue.

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!


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Made with avocado instead of mayonnaise, these healthy avocado deviled eggs are just as creamy and delicious without the guilt.

INGREDIENTS

  • 1 dozen, 12 fresh eggs

  • 1 large ripe avocado

  • 2 Tbsp minced sweet pickles (bread and butter pickles or gherkins)

  • 2 Tbsp dijon mustard

  • 1/2 tsp celery salt

  • 1/4 tsp garlic powder

Garnish

smoked paprika, chives or fresh dill

DIRECTIONS

  1. To hard boil the eggs: Place 12 eggs in a large saucepan with cold water until eggs are fully covered. Set the oven on medium heat and let the water boil gradually (this prevents the eggs from cracking if set on high). Once boiling, cover with a lid and sit on the back burner for about 11-13 min (depending on the size of your egg). When the eggs are cooked, immediately transfer eggs to an ice cold water bath to stop the cooking process. Gently crack shells to remove the egg.

  2. To beet dye eggs: Place de-shelled eggs in a large ziploc bag and place bag in a bowl to keep the ziploc bag upright. Pour beet juice from (pickled beets recipe) and dilute with water until all eggs are covered. (or use beet mixture from (Created by Diane). Place in fridge for at least 1 hour. Rinse the beet juice off the eggs using a strainer and pat dry

  3. Slice eggs in half and remove eggs yolks saving 4 egg yolks (8 halves) and add to a bowl. Discard or keep remaining yolks for another dish.

  4. For this filling: add avocado, pickles, dijon mustard and seasonings to the bowl with yolks and mash until fully incorporated. Adjust seasonings to taste. It is best to use the back of a fork for easy mashing.

  5. To serve: place filling in a ziploc bag and cut one corner to squeeze the filling into the hollowed part of the egg. Sprinkle with smoked paprika and top with chopped fresh chives or dill.

  6. Store in an airtight container for up to 1 week and enjoy!

NOTES

  1. The egg and avocado mixture should fill exactly 24 halved eggs but just in case you might have used a small avocado, add more egg yolk to the mixture to ensure you have enough filling for 24 halved eggs.