shadow.jpg
Posts tagged snack
Chocolate Hummus
 

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

chochummus2.jpg

I’m not sure why I waited so long to jump on the “sweet hummus” train. At first, it sounded like a weird concept. Who would add sweet ingredients to chickpeas, olive oil, tahini, and lemon!? But once you take out certain ingredients and replace them with sweet substitutes, you can see how genius this concept actually is!

In the health world, you can find tahini and chickpeas in most vegan desserts. If you follow Ambitious Kitchen, you know she is the #tahiniqueen for all of her most recent desserts like my personal fav grain free tahini brownies.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

chochummus1.jpg

I mentioned this in my IG stories a few weeks back but in order to create a super creamy hummus, you need to boil the chickpeas with baking soda until the chickpeas become mushy.

I have stayed true to this tip for both my savory hummus like roasted beet hummus (link), and this one. The only downside of this trick is that your hummus will be lighter in color, but sometimes choosing texture over aesthetics is better.

By making a creamy hummus you could almost use this as an icing! I think I might be onto something here. So, while I figure out how to make a chocolate cake to go with this hummus, how ‘bout you check out how to make this chocolate hummus?

chochummus4.jpg

Feel free to add fresh strawberry sauce as the “olive oil” and chocolate chips and cacao nibs as garnish!

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


Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

INGREDIENTS

  • 1 canned chickpeas (washed and drained)

  • ¼ cup tahini

  • ¼ cup cocoa powder

  • 2 Tbsp pure maple syrup

  • 1 tsp vanilla extract

  • Pinch of salt

DIRECTIONS

  1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

  2. Add the chickpeas to a food processor along with the rest of the ingredients.

  3. Blend until the mixture is thick and creamy. Scrape down the sides and add more water as necessary.

  4. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips!

NOTES

  1. You can make this hummus without having to boil the chickpeas. The hummus may just be chunkier but the flavor is still there!

 
Roasted Beet Hummus
 

As healthy as it is beautiful!

beet_hummus_pin.jpg

I can’t stop staring at this hummus. It is just too beautiful to eat. It almost makes me feel like this isn’t even hummus at all, but rather magical food made for unicorns! But once you take off your rose-colored glasses, you see that this is, in fact, made with beets.

beet_hummus_01.jpg

Now, don’t beets have an earthy taste? Yes, they do. However, once you add citrus and umami flavors to this dish you will see their best side and not their dirty, earthy side.

beet_hummus_02.jpg

As you can see, you can make roasted beet hummus for Valentine’s day, girl’s night out, Sunday brunch, #bachelormonday… you get my drift!

beet_hummus_04.jpg

Making this for my weekly meal prep is a breeze. There are so many people asking me for healthy snacks and this one is it! I love taking ½ cup to work with veggie sticks and peppers to for my afternoon snack. With the tahini, chickpeas, and beets, this snack is super filling. Bonus - it’s a conversation starter at your job, too!

If you are obsessed about beets like I am, check out these beet recipes: refrigerator pickled beets and avocado deviled eggs.

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 can chickpeas (drained, rinsed, and deshelled*)

  • 2 small beets

  • 1/3 cup tahini

  • 1/4 cup extra virgin olive oil

  • 1/2 fresh lemon

  • 1 Tbsp white miso paste

  • 3 clove garlic (minced)

  • S&P to taste

instructions

  1. Preheat oven to 425 degrees.

  2. Wrap the beets in tin foil and roast for 45 minutes to 1 hour until cooked through.

  3. When beets have slightly cooled, remove the skin away.

  4. To a Vitamix or food processor, add the chickpeas, roasted beets, tahini, lemon juice, miso, and garlic. As the mixture is blending, slowly add the olive oil. Blend until smooth and creamy; scrape the sides down if necessary.

  5. Add S&P to season as you are blending. At this point, you may want to add more lemon juice or garlic depending on your preference. I like to blend for at least 5 minutes to ensure the consistency is smooth. You may need to add more olive oil or water to thin the hummus.

  6. When you have reached the desired, creamy consistency, transfer hummus to a bowl and add fresh herbs and toppings like dill, parsley, sesame seeds, pine nuts, and extra olive oil.

  7. The hummus will keep for up to one week in the fridge.

*This step is optional but if you have the time, it’s worth it! For a super creamy hummus, de-shell as many chickpeas as you can when rinsing.

 
Mindful Matcha and Mint Chip Energy Balls
 

A tiny burst full of superfood energy! Dairy-free, gluten-free, vegan, paleo friendly, and naturally sweetened.

top-20-tips-5.png

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.

IMG_2691.jpg

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.

IMG_2689.jpg

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!

IMG_2690.jpg

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.

IMG_2692.jpg

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

 
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!

top-20-tips-3.png

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!

DSC_0371-2.jpg

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!

DSC_0420-2.jpg

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!

DSC_0423.jpg

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!

DSC_0471.jpg

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!

DSC_0491.jpg

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.

 
Pumpkin Pie Chia Pudding
 

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

top-20-tips-2.png

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!

pumpkinpiechia2.jpg

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.

pumpkinpiechia3.jpg

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.

 
Pumpkin Pie Protein Smoothie
 

This creamy pumpkin pie protein smoothie is just like pumpkin pie but without the guilt! Great as a post-recovery shake, breakfast or a healthy dessert!

top-20-tips-1.png

Tis the season for #pumpkinspiceeverything! Who is with me!? Sure, fall festivals, wearing flannel, and watching football are all great, but October feels complete to me because I get to enjoy pumpkin spice! Even though I hate to admit it, I am your basic white girl, but I am not complaining because I could literally eat pumpkin every day if I wanted to -- and with this pumpkin pie protein smoothie, that is just what I have been doing!

pumpkinpiesmoothie1.jpg

I made this smoothie on a whim after a workout when I usually make a post-recovery smoothie. I was looking in my fridge for the usual spinach leaves but found leftover pumpkin puree instead. I thought, “Sure, pumpkin pie sounds healthy after a workout!”

pumpkinpiesmoothie2.jpg

That is what I did and it turned out amazing! Now, when I make this pumpkin pie protein smoothie as a post-recovery smoothie, I do not add the fun toppings. I usually add hemp seeds instead for that added protein! But, if you want to treat yourself to a fun Friyay breakfast, snack or dessert, then load the toppings on!

pumpkinpiesmoothie5.jpg

If pumpkin is not your thing, then check out my other protein smoothies here: morning green smoothie and  PB&J protein smoothie bowl.

pumpkinpiesmoothie3.jpg

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!


This creamy pumpkin pie protein smoothie is just like pumpkin pie but without the guilt! Great as a post-recovery shake, breakfast or a healthy dessert!

INGREDIENTS

  • 1/2 cup pumpkin puree

  • 1 frozen banana (ripe)

  • 1 cup almond milk

  • 1 tsp pumpkin pie spice

  • 1/2 tsp ground cinnamon

  • 2 Tbsp almond butter

  • 1 scoop protein powder

  • 1/2 cup ice

  • couple dashes of pink Himalayan salt

OPTIONAL TOPPINGS

Granola, coconut whipped cream, peanut butter, dash of pumpkin pie spice, hemp seeds

DIRECTIONS

  1. Add all ingredients to a blender and blend until smooth. Taste flavors and adjust accordingly; adding honey for more sweetness, more milk for a smoother/thinner consistency.

  2. Garnish with toppings of choice and enjoy!

NOTES

  1. Your banana must be ripe or else this smoothie will not taste sweet. If you do not have a ripened banana, use what you have and add 3 pitted medjool dates or 1 Tbsp honey and taste as you go for desired sweetness.

  2. Toppings: I used So Delicious Coco Whip, Nature’s Path dark chocolate macaroon granola, and Trader Joe's pumpkin pie spice seasoning

  3. Protein powder: Garden of Life

  4. I also add this brand of superfood green powder. Doesn’t change the smoothie flavor, just gives it a sweeter taste.

 
Dark Chocolate Chip Protein Bites
 

If you are looking for a classic protein ball, then look no further! These dark chocolate chip protein bites are perfect for treating a sweet tooth, perfect as a pre-workout snack, or to cure that 3pm crash!

top-20-tips-1.png

In light of the team series and various competitions my CrossFit gym has been doing this past month, I thought it would be fitting to make protein bites. Although I am not competing, I do want to make sure that I have the energy and stamina to complete my workouts successfully. That is why I incorporate this recipe into my weekly meal prep so that I always have a quick go-to snack right before my workout every time.

proteinbites3.jpg

It can be so easy to purchase protein bars instead because of the convenience but most protein bars are loaded with artificial sweeteners, preservatives and can be high in calories. If it’s convenience you are looking for, these protein bites are super easy to make! Added bonus: if you do swap these out for your regular protein bars but miss the flavor, these taste just like Larabars!

chocchipproteinballs3.jpg

These dark chocolate chip protein bites are made with plant-based ingredients that are nutrient dense and worth every little calorie. They are naturally sweetened with Medjool dates which contain potassium, magnesium, vitamin B6, and calcium to name a few.

proteinbites2.jpg

Medjool dates are great workout fuel since they are packed with slow-burning carbs (about 66 calories and 15 grams of sugar). These carbs are in a low glycemic form which means that glucose is released into the bloodstream slower which allows for steady energy during a workout.

chocchipproteinballs2.jpg

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!


If you are looking for a classic protein ball, then look no further! These dark chocolate chip protein bites are perfect for treating a sweet tooth, perfect as a pre-workout snack, or to cure that 3pm crash! 

INGREDIENTS

  • 2 cups GF oats

  • 1/3 cup dark chocolate chips (vegan)

  • 1 cup (packed) or 12 medjool dates

  • 1 scoop vanilla protein powder

  • 1/4 cup almond butter

  • 2 Tbsp chia seeds

  • 1/4 cup cold water

  • Couple dashes of ground cinnamon

DIRECTIONS

  1. Soak medjool dates in warm water for 10 minutes.

  2. To a food processor or high powered blender, add soaked dates, oats, protein powder, almond butter, chia seeds, cinnamon. While pulsing on low, slowly add the water until the mixture is evenly combined but not overly processed. (may need to use more water for desired consistency)

  3. Transfer mixture to a bowl and add the chocolate chips. Fold in the chocolate chips until combined.

  4. Using a cookie scoop or 1 Tbsp measuring spoon, roll into 1-inch balls.

  5. To set, place balls onto parchment paper lined baking tray and place into the fridge or freezer for 10 minutes or eat right away! Will keep for about a week in an airtight container or you can freeze them for longer term storage.

NOTES

  1. Makes 22-24 protein bites

*Protein is derived from plant based vanilla protein powder

 
Chocolate Peanut Butter Granola and Berry Parfait
 

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

parfait1.jpg

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

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

parfait5.jpg
parfait4.jpg
parfait3.jpg

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

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

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

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

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

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

parfait2.jpg

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


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

INGREDIENTS

Chocolate Peanut Butter Granola

  • 2 cups GF oats

  • 1/4 cup sliced almonds

  • 1/4 cup chopped pecans

  • 1/4 cup flax seeds

  • 1/4 cup oily peanut butter

  • 2 Tbsp cacao powder

  • 1-2 Tbsp pure maple syrup

Yogurt

  • 2 cups plain greek yogurt or dairy free yogurt

  • 1-2 Tbsp pure maple syrup or honey

Toppings

  • Assorted berries

DIRECTIONS

  1. Preheat oven to 350 degrees.

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

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

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

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

 
Avocado Deviled Eggs
 

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

DSC_0314.jpg

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

Avocado-deviled-eggs.png

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

DSC_0320.jpg

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

DSC_0318.jpg

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

DSC_0222.jpg

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

DSC_0311.jpg
DSC_0314.jpg
DSC_0312.jpg
DSC_0329.jpg

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

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


DSC_0327-2.jpg

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

INGREDIENTS

  • 1 dozen, 12 fresh eggs

  • 1 large ripe avocado

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

  • 2 Tbsp dijon mustard

  • 1/2 tsp celery salt

  • 1/4 tsp garlic powder

Garnish

smoked paprika, chives or fresh dill

DIRECTIONS

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

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

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

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

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

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

NOTES

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

 
Lemon and Coconut Energy Balls
 

Filled with fiber, plant-based protein, and healthy fats, these are the perfect choice when you need a little pick-me-up snack! They are great to make as a “911 snack” as it only takes 5 minutes to make and uses only 6 ingredients!

DSC_0017-1.jpg

I have to be honest - life can be hard and stressful for me at times.

I juggle school, work, this food blog, and my personal life all while searching for grad schools. In everything I do, I strive to be intentional in every moment and hour in my life.For example, if I take a class and pass by the skin of my teeth then what have I gained from the experience? With every new practice, patience and persistence are tested as we don’t always get it right the first time. In the midst of the busy times, I have to continuously remind myself that this is only temporary and that I should be proud of myself for getting this far.

DSC_2069.jpg

As easy as it sounds to be intentional, you need the energy and willpower to actually do it! That’s why I lean on to these amazing lemon and coconut energy balls. Lemon and coconut is an excellent pairing as they are both sweet and refreshing. This flavor-packed combination is great with the caramel undertones of pitted dates; the creamy texture provided by cashews and almonds is also a big plus!

DSC_2072.jpg
DSC_0001.jpg

Cashews, almonds, and dates are magnesium-rich foods that actually boost energy and prevent inflammation. Magnesium is key in creating energy by activating ATP; (adenosine triphosphate) which is an energy carrying molecule found in the cells of your body. Ultimately, when you have an adequate amount of magnesium in your system, your body is primed to function at its peak.

DSC_2079-e1521041972362.jpg
DSC_0003.jpg
DSC_0017.jpg

Not only are these lemon and coconut energy balls great for providing energy and preventing inflammation, they’re nutrient and calorically dense. Filled with fiber, plant-based protein, and healthy fats, these are the perfect choice when you need a little pick-me-up snack! They are great to make as a “911 snack” as it only takes 5 minutes to make and uses only 6 ingredients! I recommend making a couple of batches so that you can store half in the fridge for immediate use throughout the week and the other half in the freezer for a later time.

DSC_0026.jpg

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!

DSC_0022.jpg

Filled with fiber, plant-based protein, and healthy fats, these are the perfect choice when you need a little pick-me-up snack! They are great to make as a “911 snack” as it only takes 5 minutes to make and uses only 6 ingredients!

INGREDIENTS

  • 1 cup raw cashews

  • 1 cup raw almonds

  • 1/2 cup coconut flakes

  • 1 Tbsp melted coconut oil

  • 8 pitted dates

  • half one lemon *plus more for preference

  • Zest of one whole lemon *plus more for garnish

  • Dash pink Himalayan salt

DIRECTIONS

  1. Soak dates in warm filtered water for at least 10 minutes

  2. After dates have properly soaked, remove dates and set date water aside.

  3. Blend all ingredients in a high-speed processor until desired texture. If the consistency seems dry, add a little bit of the reserved date water.

  4. Scoop out about 1 tablespoon of the mixture, and form into balls.

  5. Roll into your favorite toppings! I like to use lemon zest and coconut flakes.

NOTES

  1. These can be stored in an airtight container in the fridge for up to two weeks or in the freezer for up to a month. Make large batches to store snacks ahead of time.