Posts tagged gluten free
Everything Bagel & Lox Socca Pizza
 

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

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

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

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

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

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

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

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

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

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


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

Ingredients

Normal socca

  • 1 cup chickpea flour

  • 1 cup water

  • ½ tsp sea salt

  • 1 ½ Tbsp EVOO

Everything bagel socca 

  • Normal socca ingredients

  • 1 Tbsp everything bagel seasoning

  • ⅓ cup sliced red onions

Toppings

  • Smoked salmon

  • 1 handful fresh arugula

  • 2 Tbsp capers

  • Lemon wedges

  • ½ tomato sliced

  • 1 handful fresh dill

  • Dairy free cream cheese

Directions

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

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

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

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

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

 
Healthy Strawberry Brown Rice Krispie Treats
 

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

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

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

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

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

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

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


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

Makes 16 servings

Ingredients

  • 3 cups brown rice cereal

  • 1 cup dark chocolate

  • ½ cup natural peanut butter

  • ⅓ cup pure maple syrup

  • 2 Tbsp coconut oil

  • Pinch of salt

  • 1 Tbsp strawberry preserves

Toppings

  • Freeze dried strawberries

  • Goji berries

Directions

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

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

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

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

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

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

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

Notes

 
Chai Spiced Sweet Potato Chocolate Chip Muffins
 

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

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

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

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

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

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

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

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


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


Ingredients

Dry

  • 2 cups gluten-free oat flour

  • 1 cup superfine blanched almond flour

  • ½ cup chocolate chips + plus more for topping

  • 1 Tbsp chai spice seasoning

  • 1 tsp baking soda

  • ¾ tsp baking powder

  • ½ tsp salt

Wet

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

  • ½ cup plant-based, unsweetened milk

  • ¼ cup coconut oil

  • ¼ cup pure maple syrup

  • 2 eggs

  • 1 tsp vanilla extract

Directions

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

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

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

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

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

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

Notes

 
Chicken Lettuce Wraps
 

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

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

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

Step 1: Brown the ground chicken

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

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

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

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

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

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

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


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

Ingredients

  • 1 lb ground chicken

  • 1 can 8 oz water chestnuts (drained)

  • 8 oz mushrooms (sliced)

  • 1 red bell pepper (diced)

  • 1 white onion (diced)

Marinade

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

  • 1 Tbsp rice vinegar

  • 1 Tbsp almond butter

  • Juice of ½ orange

  • 3 cloves garlic (minced)

  • 1 small knob fresh ginger (grated)

  • 1 tsp hot chili oil

Almond butter sauce

  • 1 Tbsp almond butter

  • Juice of ½ orange

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

  • 1 tsp sriracha

Other

  • Head of butter lettuce (or romaine)

  • ½ cup cashews

  • Spring onions

  • Sesame seeds

Directions

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

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

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

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

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

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

 
Vibrant Pea Pesto Pasta Salad
 

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

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

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

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

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

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

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

  1. Make this recipe!

  2. Leave a comment below.

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

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


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

Ingredients

  • ½ cup frozen peas

  • 1 bunch broccolini

  • 1 bunch asparagus

  • ½ lemon (juice)

  • 1 box (8 oz) Banza pasta rotini

PEA PESTO

  • 7-9 raw almonds

  • 4 cloves garlic

  • ½ cup peas (frozen)

  • 1 cup packed fresh basil

  • ½ cup packed watercress and arugula

  • ⅓ cup nutritional yeast

  • ⅓ cup EVOO

  • ½ lemon

  • S&P to season

Directions

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

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

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

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

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

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

 
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.

 
Creamy Coconut Lime Chicken Thighs
 

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

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

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

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

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

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


INGREDIENTS

  • 1 lb skinless boneless chicken thighs

  • Salt, pepper, yellow curry powder to season

    SAUCE

  • 1 can unsweetened coconut milk

  • 1 red pepper (diced)

  • 4 cloves garlic (minced)

  • ½ tsp salt

  • 1 small knob fresh ginger (minced)

  • 1 lime (juice)

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

GARNISH

Fresh cilantro, green onions, lime wedges

DIRECTIONS

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

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

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

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

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

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

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

NOTES

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

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

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

 
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!

 
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!)

 
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.

 
Healthy Sweet Potato Casserole
 

Perfect for the holidays or as a side dish! Bonus - vegan, gluten-free and naturally lower in sugar.

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Let’s be honest, the only time I think about eating sweet potato casserole is during Thanksgiving; amiright?! Like a complete cooked turkey, it seems like sweet potato casserole only falls within a Thanksgiving side dish category.

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Maybe after you make this, you can see that this side dish can be made year-round! I’m thankful for that because when recipe testing a month before Thanksgiving, I was glad this could be eaten with most any dishes. For example, we had this casserole with my pecan crusted spiced salmonand broccolini and it was amazing!

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When it comes to sweet potato casserole, I have noticed the toppings can fall within two categories: marshmallows or with a crunchy texture. I fall in the crunchy texture category 100%! Personally, I am not the biggest fan of marshmallows (I know, I know -- crazy, right?). If you enjoy marshmallows, you can still go that route.

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What I love about this recipe and what sets this casserole apart from the rest is the secret ingredient: oranges. After watching Samin Nosrat’s Salt Fat Acid Heat on Netflix, she made a good point that many Thanksgiving dishes lack acid which is why cranberry sauce is often served. With that in mind, I knew I needed to change that! I’m so glad I did because the orange zest and juices completely elevate the spices and sweetness in the sweet potatoes perfectly!

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The rest of the ingredients are pretty standard for a traditional sweet potato casserole sans butter and heaping cups of sugar. To make them naturally sweeter without adding so much sugar, I simply baked the sweet potatoes instead of boiling them to maintain their natural sweetness.

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With Thanksgiving in mind, I would bake the sweet potatoes a day before the big day so that when you are at the point of cooking all your casseroles/side dishes, you will just need to prepare the mixture and topping and pop them in the oven 23-30 minutes. It’s that easy.

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


Healthy Sweet Potato Casserole with a crunchy nut topping - Perfect for the holidays or as a side dish! Bonus - vegan, gluten-free and naturally lower in sugar.

ingredients

  • 3 large sweet potatoes

  • 1 cup plant based milk

  • 1/4 cup orange juice (1/2 orange)

  • Zest of 1/2 orange

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1/4 tsp nutmeg

  • 1/4 tsp allspice

  • 2-4 Tbsp pure maple syrup

  • 1/2 tsp salt

Crunchy Nut Topping

  • 1/2 cup chopped pecans

  • 1/4 cup chopped almonds

  • 1/3 cup GF old fashioned oats (regular is fine)

  • 1/3 cup GF all purpose flour (regular is fine)

  • 1/2 cup light organic brown sugar (coconut sugar is fine)

  • 4 Tbsp cubed coconut oil

instructions

  1. Preheat oven to 400 degrees.

  2. Use a fork to poke holes in sweet potatoes and place potatoes on a foil-lined baking sheet.

  3. Roast for about 45 min to an hour or until fork tender. Allow potatoes to cool for 5-10 minutes before discarding the skin.

  4. Lower oven temperature to 350 degrees while potatoes are cooling. Spray an 8x8 inch pan or a 1 ½ quart to 2-quart oven safe baking dish with nonstick cooking oil. Set aside for later.

  5. Place sweet potato flesh in a large bowl and add milk, seasonings, orange juice and zest, and maple syrup. Use an electric mixer or potato masher to beat mixture until smooth and creamy.

  6. Pour mixture into a prepared baking pan and smooth top.

  7. To make the crunchy nut topping: Whisk together nuts, oats, flour, sugar and oil.

  8. Sprinkle topping all over the sweet potato mixture.

  9. Bake for 25-30 minutes or until the top is golden brown. Remove from oven and let cool for 5-10 minutes.

Notes

  1. You can make this casserole ahead of time! Cover and place in the fridge. When ready, bake as directed.

  2. If you do not have coconut oil, you can use vegan or regular butter.

  3. Don’t make the mistake I did and use quick oats! First bake is crunchy but reheating will make the topping mushy so use old fashioned oats!

 
Chai Latte Donut Holes
 

Made with nutrient dense filling and a coconut butter glaze, you will soon fall in love with a healthier take on donut holes...bonus - no bake!

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Starting out as a new blogger, it can be easy to follow seasonal trends. For example, my Instagram feed was filled with pumpkin spice this and pumpkin spice that for a month! Now, in all genuineness, I truly love pumpkin and all things pumpkin spice, but I know not everyone feels the same way!

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So I went back to what life was like before pumpkin spice, chai spice! When I was in school, I would have collections of chai teas from coconut chai teas to dark chocolate cayenne chai tea; I was obsessed! Now that I have perfected the chai spice mix, I think this nostalgia will never leave!

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I’m chasing rabbits here, the focus lies on these chai latte donut holes that are out of this world! Probably my favorite “energy balls” to date! The reason why they are called donut holes is because of the mouthwatering glaze! The glaze is made with coconut butter and coconut oil that hardens at room temperature. It provides the perfect shine while cracking just as you take a bite!

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The “donut holes” are made with nutrient dense ingredients that are nothing like a real donut. Unlike a fried donut hole, you will feel satisfied eating one or two. Bonus, these donut holes are naturally sweetened with medjool dates!

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The DIY chai spice mix really takes you down chai latte heaven in these bad boys. With a cup of coffee or tea, these chai latte donut holes are the perfect match!

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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

Donut Holes

  • 1/2 cup walnuts

  • 1/2 cup cashews

  • 1/2 cup almond flour

  • 1 cup pitted dates (about 12)

  • 1 tsp chai spice mix

  • 2 tsp vanilla extract

  • 2 Tbsp water

Glaze

  • 1 Tbsp coconut butter

  • 2 Tbsp coconut oil

  • 1 Tbsp maple syrup

  • pinch of cinnamon

instructions

  1. In a food processor, add all donut hole ingredients and pulse until desired consistency (picture for reference). You should blend until a tacky dough forms. You may need to add more water if the mixture is too dry.

  2. With a tablespoon or cookie scooper, scoop about 1 Tbsp per ball to create 14 round balls.

  3. Place balls onto a parchment lined baking sheet and put in the freezer for up to 10 minutes.

  4. While the balls are in the freezer, make the glaze by adding all ingredients to a small bowl and warm in the microwave in 30-second increments until mixture is melted. (separation is natural - just stir well before glazing).

  5. Take the balls out of the freezer and roll each ball into the glaze mixture using a spoon. Place back onto the parchment paper and put back into the freezer for 30 minutes.

  6. Repeat the previous step again and put back in the freezer for 30 minutes or until glaze is set. You can repeat this step up to three times (or until mixture is used up) but I have found the glaze is perfect in two rounds.

  7. Store donut holes in a storage container for up to two weeks or freezer for up to 1 month.

Notes

  1. Even though the glaze is the best part, the chai latte donut holes will still taste just as good if you omit the glaze; they will just be chai latte balls!

  2. If you would like a single serving amount of chai mix and pushed for time, simply add 1 tsp cinnamon, scant ¼ tsp cardamom, ¼ tsp ginger and a pinch of cloves. Just start slow with each seasoning and taste as you go since these spices are naturally strong.

  3. With that said, if using chai is new to you or you're worried about the donut holes being too spicy, start by adding a ½ tsp of chai spice mix and gradually increase to the desired flavor.

 
Spookylicious Green Smoothie
 

Spooky take on the classic morning green smoothie - behold the Spookylicious Green Smoothie!

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Halloween is my Christmas! Hands down! You know that movie, Halloweentown? It is my dream goal to live in Halloween Town where it’s Halloween every day! Wouldn’t that be amazing!?

Any-who, because of my love for Halloween, this recipe was a lot of fun creating!

If you remember anything from my morning green smoothie, this is exactly the same recipe but with fun Halloween garnishes and a small craft project.

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Notice the Frankenstein faces on the glass? I did that using just a Sharpie retractable-fine point marker.  What I love about using a Sharpie pen is that if you make a mistake on the glass, you can wash it off easily with a little soap and water. You can also check out this link for other ways to clean your glass.

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The Halloween garnishes are just as easy as the Frankenstein art. You can choose whatever fruit you would like but for the fruit kabobs, I used kiwi and blackberries. Blackberries reminded me of little brains and I love the contrasting colors in the kiwi with the smoothie color. The fruits should go through a wooden kabob with no problem, I would just recommend cutting your kiwi at least 1” in length so the kiwi doesn’t tear apart.

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This next part is my favorite -- banana ghosts! I usually tell you to use a ripe banana in all my recipes but for this, you need to use a green to yellow banana. The banana needs to be firm so that it’s easier to handle and that it doesn’t fall off the kabob. Instead of using sugar eyes, I used dark chocolate chips for the eyes and mouth. You should have no problem inserting the chocolate chip directly into the banana. If you do, you could probably use melted dark chocolate or peanut butter as a sticking agent.

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And there you have it, Spookylicious Green Smoothie!

Recipe for the smoothie can be found here.

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
 

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

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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!

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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.

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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! 

INGREDIENTS

  • 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

DIRECTIONS

  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.

 
Roasted Acorn Squash with Maple Tahini Drizzle
 

Roasted acorn squash with maple tahini drizzle - perfect for that simple healthy side dish for Thanksgiving!

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Who else is excited for Thanksgiving like me? The food, Macy’s Thanksgiving Day parade, napping after being full!? Thanksgiving will be here before you know it so if you are hosting Thanksgiving at your house or wondering what you can bring as a side dish, you are probably planning everything now!

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As a side dish, this acorn squash with maple tahini drizzle will soon become a yearly Thanksgiving staple. The squash is cooked in one pan while the drizzle is made in a small jar, making clean up quick and painless. The recipe will not take up much space or equipment so you can continue spending more time on the turkey and other fixings. Not only is it quick to make, but the ingredients are also very simple!

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Bonus! I have teamed up with Wayfair on how to make your Thanksgiving table setting simple yet beautiful! The pieces I have chosen were inspired by my home roots. Thanksgiving is all about family so the colors were inspired by my mother’s favorite color, purple, speckled in the centerpiece with gold furnishings all centered around a rustic/country theme. You may think the rustic theme has been overdone, but personally, I love it! I grew up in Georgia so I was often surrounded by country beauty.

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To make your table setting really pop, add fresh flowers like mums, black-eyed susans, and magnolias. Adding foods like pumpkins, persimmons, pomegranates, and pears will tie the theme together.

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Get creative and have fun!

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Wayfair Thanksgiving Table Ideas:

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I was not financially compensated for this post.

Bonus: To turn this recipe into a soup: Peel the skin off of the acorn squash and blend into a blender with 1 cup plant based milk. Feel free to season to taste and add maple  tahini drizzle to garnish!

Bonus: To turn this recipe into a soup: Peel the skin off of the acorn squash and blend into a blender with 1 cup plant based milk. Feel free to season to taste and add maple tahini drizzle to garnish!


INGREDIENTS

ACORN SQUASH

  • 2 acorn squash

  • 2 Tbsp EVOO

  • 1 tsp ground cinnamon

  • 2 tsp raw cane sugar

  • 1/2 tsp salt

  • 1/4 tsp pepper

MAPLE TAHINI DRIZZLE

  • 1/4 cup tahini

  • 3 Tbsp water

  • 1 Tbsp pure maple syrup

  • 2 tsp apple cider vinegar

  • S+P season to taste

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. Cut acorn squash in half and take out the seeds. Then slice each half into 1/2 inch slices.

  3. In a large bowl, toss acorn squash, oil and seasonings to combine.

  4. Transfer to two sheet pans lined with parchment paper.

  5. Bake in the oven for 30 minutes or until squash is cooked through and edges are crispy. Will need to flip for the first 15 minutes.

  6. While the acorn squash is cooking, add all ingredients for the maple tahini drizzle in a small mason jar and whisk until combined.

  7. When the acorn squash is cooled, pour the maple tahini drizzle over the acorn squash and top with pomegranate arils and peptitas.