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Posts tagged mexican
Strawberry Watermelon Mint Agua Fresca
 

Strawberry watermelon mint agua frescas are a refreshing seasonal drink that’s great on a warm, summer day!

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Sadly, summer is coming to an end, which means my favorite fruit, watermelon, will no longer be in season. Well, instead of being sad about it, I’ve decided I am just going to make strawberry watermelon mint agua frescas until I can’t anymore!

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Agua frescas are refreshing fruit drinks that are made simply with blended fruit, lime juice, and sometimes sweetener. It is best to use seasonal fruit so that it’s fresh and naturally more sweetened, making it unnecessary to add sugar.

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What I love about agua frescas is that the juice can be unfiltered, which means more fiber and more nutrients! You do not need to add any extra sweetener unless you absolutely want to, especially if you have picked a perfectly ripe and sweet fruit! So, not only are you avoiding extra sugar, you are also getting in your vitamins with this refreshing drink!

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I’ve raved about the benefits of watermelon in other blog posts (check out my watermelon salad and watermelon lime refresher recipes)! However, you can make agua frescas with just about any type of fruit like cantaloupe, cucumber, pineapple, strawberries, melon, mango or watermelon. This recipe is crazy simple and easy to follow, so feel free to mix things up depending on what you have on hand that’s ripe and in season.

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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!


Strawberry watermelon mint agua frescas are a refreshing seasonal drink that’s great on a warm, summer day!

INGREDIENTS

  • Half of small seedless watermelon

  • 1 cup fresh strawberries

  • 2 large mint leaves

  • Juice of two limes

  • 1-2 Tbsp sweetener (if you are using a perfectly ripe and sweetened fruit, then this is optional)

  • 1/2 cup filtered water

DIRECTIONS

  1. In a blender, combine all ingredients and blend until smooth. Taste, and add more lime or sweetener if necessary.

  2. Serve immediately, over ice.

 
Grilled Chicken Burrito Bowls
 

Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home!

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This grilled chicken burrito bowl was inspired by the notable chain restaurants Chipotle and Moe’s. It can be so tempting to go through their lines and simply tell them what you want: Your choice of protein, black or brown beans, white or brown rice, and finish it off with toppings (hello, Pico de Gallo!). Well, this recipe is just like that -- tailor it exactly how you want it, or even add things that Chipotle/Moe’s, etc. may not have! With this recipe, I’m making it with my personal preferences and a special grilled chicken marinade recipe. I’ll even show you how easy it is to make Pico de Gallo.

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My grilled chicken burrito bowl recipe is gluten and dairy-free using clean and simple ingredients that, in my opinion, is much healthier than eating out while saving you a lot of money!

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As you know, a burrito bowl is complex in flavor because there are many components like veggies, protein, and carbs that each play a different role. I would say this recipe can take up to 40 minutes to make, but that’s only if you are making rice. You can cut some time off by using instant rice, or by preparing the ingredients ahead of time. I often tend to have my veggies already cut and ready to use in the fridge, so if you’re like me, then this burrito bowl can be made very quickly.

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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!  


Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home! 

INGREDIENTS

Grilled Chicken Marinade

  • 1 lb boneless skinless chicken breast

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/4 tsp cinnamon

  • 1/2 tsp pepper

  • juice of one lime

  • 2 Tbsp EVOO

Pico de Gallo

  • 1/2 white onion (diced)

  • 2 roma tomatoes (diced)

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • 1 jalapeno diced ((spicy version))

Cilantro Lime Rice

  • 1 cup sprouted brown rice

  • 2 cups water or low sodium chicken broth

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • S&P to season

Toppings

  • grilled corn

  • sliced avocados

  • lime wedges

  • hot sauce

  • romaine lettuce

  • black beans

  • diced jalapenos

DIRECTIONS

Grilled Chicken

  1. Combine seasonings, EVOO, lime, and chicken into a gallon size Ziploc bag and sit in the fridge to marinate for two hours or overnight (preferred).

  2. Cook chicken on the grill on medium heat for 5-7 minutes and flip for an additional 5-7 minutes or until cooked through.

  3. Let sit until you are ready to assemble the burrito bowl.

Pico de Gallo

  1. Combine all ingredients and sit until ready to assemble.

Cilantro Lime Rice

  1. Add rice and water (or broth) to a rice cooker and cook on the brown rice setting until fluffy and fully cooked. If you do not have a rice cooker then cook in a medium saucepan for about 30-35 minutes or until rice is fully cooked.

  2. Toss in cilantro, lime, and seasonings until fully mixed and set aside.

Grilled Chicken Burrito Bowl

  1. Meal prep - Divide chicken, pico de gallo, rice and toppings into meal prep containers.-Tip: separate cold toppings like avocado, lime wedges and lettuce into Ziploc bags or stasher bags to keep fresh before eating.

 
The Best Spicy Vegan Cheese Sauce
 

A delicious and super addicting spicy vegan cheese sauce that’s perfect for mac and cheese, dips, baked potatoes and more! 

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Ever since I found out that I was intolerant to dairy, my world crumbled before my eyes (pun intended)! So, you are trying to tell me that I cannot have mac and cheese, cheese on my pizza or queso from Mexican restaurants!? Are you trying to kill me!?

Since then, I have been scouring the web for the best dairy-free alternatives! To be honest, it’s hard finding alternatives that are not overly processed or inexpensive. But even though grocery stores are getting better at providing alternatives, it’s nice to know I can make something quick at home with staple ingredients that are always on hand. And I can do it on the cheap!

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This is where I bring you to my most favorite recipe of them all, spicy vegan cheese sauce! When I was making a batch to take photos, I literally ate half the macaroni and cheese and the entire dip with chips within two hours; it is that addicting!

What makes this my favorite is that it’s crazy how easy and fast it is to make it! You see all these vegan cheese recipes with a million ingredients and the direction list are fifteen steps long and you're sitting there like, “Who has time for that?”

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That’s why this recipe is easy. Simply boil the potato and carrots until mushy, transfer them to a blender along with the rest of the ingredients and blend until smooth. Boom, that’s it! Double boom because the sauce is already hot so no need to transfer it to a skillet or oven to heat up.

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Even if you are not vegan or dairy free, this recipe is great to serve to your kids or that picky eater that struggles with incorporating veggies into their diet. Even better, you can get away with hiding them in popular dishes like mac and cheese, baked potato and chips and dip!

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You could also use this recipe on a few From the Roots classics like kale and pesto cauliflower rice,  Verde carne asada tostadas, turkey meatballs, and sweet potato hash breakfast skillet.

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!


A delicious and super addicting spicy vegan cheese sauce that’s perfect for mac and cheese, dips, baked potatoes and more! 

INGREDIENTS

  • 1 large russet potato (skin off)

  • 2 large carrots

  • 1 can (10 oz) low-sodium rotel (spicy)

  • 1/4 cup nutritional yeast

  • 1 Tbsp juice of fresh lemon

  • 1/4 tsp salt

  • 1/4 tsp pepper

DIRECTIONS

  1. Cut potatoes and carrots into cubes and add to boiling water. Boil until vegetables are mushy.

  2. Drain vegetables from water and transfer to a high powered blender. Add the rest of the ingredients to the blender and blend until smooth and creamy.

  3. May add additional salt if bland or more nutritional yeast for desired “cheesy flavor.”

  4. Serve immediately or refrigerate for up to a week.

NOTES

  1. If you are making this into a dip, garnish with smoked paprika, diced green chilies or jalapenos!

  2. For a more spicy taste, simply add hot sauce or green chilies for that desired taste.

  3. Warning: if you use a regular can of Rotel, this sauce will taste "tomato-y" and not like a cheese dip flavor.

 
Chili Lime Mango Smoothie
 

Anti-inflammatory and detoxifying chili lime mango smoothie! Sweet, tangy, and subtly spiced. Perfect for Cinco de Mayo!

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One thing you must know about me, I love spicy food! There is just something about adding a dash of sriracha or hot sauce to a meal that takes it to the next level!

This recipe was inspired by an Instagram post I made a while back with my favorite afternoon snack combo, mango, and chili lime seasoning. This seasoning mix brings out the flavors of the mango while adding the perfect amount of heat to it.

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For this smoothie, in lieu of the premade seasoning mix that contains a fair amount of sodium, I have used chili pepper flakes and fresh lime instead. Chili peppers contain capsaicin which has proven to be an aid to weight loss, helpful in treating cancer and relieves pain.

Chili peppers pair great with fresh ginger root to detox the body. This power couple detoxes the body which eliminates any excessive toxins that are present in the bloodstream, liver, and other excretory organs. This power couple also provides a concoction that has anti-inflammatory and antioxidant properties to support the cleansing and protection of your body’s main system.

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Since ginger, chili peppers, and lime can provide an intense flavor, mangoes, as well as coconut milk and bananas, balance the flavors out. At the end of it all, the harmony of the flavors-- it’s purely delicious!

In honor of #cincodemayo, you could easily make this smoothie recipe into margaritas by adding tequila! Don’t forget to rim your glasses with lime and the chili lime seasoning!

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!


Anti-inflammatory and detoxifying chili lime mango smoothie! Sweet, tangy, and subtly spiced. Perfect for Cinco de Mayo! 

INGREDIENTS

  • 1 whole mango (or 1 1/2 cup frozen mango chunks)

  • 1/2 lime

  • 1 cup coconut milk

  • 1-2 tsp fresh ginger

  • Half frozen ripe banana

  • few shakes of chili pepper flakes

DIRECTIONS

  1. Blend until smooth!Optional: Add a dash of chili-lime seasoning and lime wedge for garnish

 
Slow Cooker Verde Carne Asada Tostadas
 

Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

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In honor of my husband’s favorite, I am sharing the recipe for my slow cooker carne asada tostadas with salsa verde. I have even used his favorite for this recipe -- steak! You can, of course, use whatever protein you desire, but the key ingredients are my homemade salsa verde, onions, garlic, and beef stock. This recipe is super versatile, easy, and delicious.I love this recipe because I get to use my slow cooker, so not only are you getting the juicy and tender meat you are saving time! Sundays are typically designated as my meal prep day so I will start a batch first thing in the morning. By the time dinner comes around, my husband and I will have dinner ready for that night and for the rest of the week!

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Tostadas are a super fun way to enjoy carne asada. Who doesn’t like a good crispy fried or baked tortilla?! For this recipe, I love using Siete foods cassava and coconut flour tortillas. I pan fry them with a couple tablespoons of coconut oil. There is just something about these tortillas that just take the recipe to the next level!

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Have fun with adding your favorite toppings! I like to keep it simple with cilantro, sliced radishes, avocado salsa verde, and a squeeze of lime.

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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!


Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

INGREDIENTS

  • 2 lbs grass fed beef steak

  • 2 cups salsa verde

  • 1 medium white onion (sliced)

  • 5 cloves garlic (mashed)

  • 1 cup organic grass fed beef broth low-sodium

Toppings

Fresh cilantro, lime wedges, sliced radishes and avocado salsa verde

Optional toppings

Cotija cheese, refried beans, sliced avocado, diced red onions, and sliced jalapenos

DIRECTIONS

  1. Season beef steak with a generous amount of salt and pepper.

  2. Heat a skillet over medium-high heat with 1 tbsp coconut oil. Once the pan is hot, add the steak to the pan. Sear the steak for a few minutes on each side. You just want a nice sear; not actually cooking the steak.

  3. Turn your crockpot on high and add the seared steak, salsa verde, onions, garlic and beef broth until beef is fully submerged.

  4. Cook on high for 5-6 hour or until beef steak is falling apart.

  5. While the mixture is cooking, use this time to prep the toppings you will be using for the tostadas.

  6. Turn the crockpot off and wait for the meat to cool.

  7. As the beef mixture is cooling, in a frying pan, heat 1 tbsp coconut oil on medium-high heat. Once the pan is hot, drop one tortilla in until it starts to brown, flip and brown, cooks in about 1-2 minutes. Continue until all tortillas have been fried. Let rest on a paper towel to absorb excess oil and sprinkle with salt.

  8. Layer the tostadas with the verde carne asada, chopped cilantro, radishes, then drizzle with avocado salsa verde and squeeze of one lime wedge.

  9. Layer with additional ingredients, serve and enjoy!

NOTES

  1. Salsa verde and avocado salsa verde recipe 

 
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