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Posts tagged vegan
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.

 
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.

 
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.

 
DIY Chai Spice Mix
 

A must-have pantry staple that’s perfect for tea, baking, and other recipes.

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It never dawned on me that I needed to make my own chai spice mix until I strolled past every grocery store’s herb and spice section to find no chai mix in sight! Now, sure there is chai spice powder and chai tea but there are times that I would just like to have the seasoning.

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The perfect chai spice mix can enhance so many traditional recipes that you may not have thought of. For example, add a teaspoon or two of chai spice mix to plain pancake batter and you my friend, will have chai spiced pancakes!

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This mix is also great to have on hand if you would like to make a latte, chai latte donut holes or to add to most recipes like pancakes, oatmeal, donuts, bread or vegetables like sweet potatoes...the possibilities are endless!

Seasonings that are used in this chai spice are quite traditional so feel free to mix things up if you would like! For this recipe, I used cinnamon, ginger, cloves, nutmeg, allspice, and cardamom.

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You can add all the spices to a mortar and pestle to make sure the seasonings are fully incorporated and nicely grounded or you can simply mix all ingredients using a small whisk or spoon. Funnel seasonings into a spice jar and store in a dry place until ready to use!

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To make a chai spice latte:

  • Add 1 cup plant-based milk, 1 cup water, 1 black tea teabag, ½ tsp chai spice mix, 2 tsp honey and simmer in a small saucepan for 5 minutes. Add a cinnamon stick and star anise to really enhance the flavors! Discard tea bag, optional cinnamon stick and star anise, and pour into a mug and enjoy!

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!

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ingredients

  • 3 tsp ground cinnamon

  • 1 1/2 tsp cardamom

  • 1 1/2 tsp ground ginger

  • 1 tsp allspice

  • 1/2 tsp cloves

  • 1/4 tsp nutmeg

instructions

  1. Add all ingredients to a mortar and pestle or small bowl and combine until fully combined.

  2. Transfer to a spice jar and store in a dry place until ready to use!

Notes: ⅛ tsp black pepper (optional for spicier 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 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!

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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!

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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!”

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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!

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

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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!


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!

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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.

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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!

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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.

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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.

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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!


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

 
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.

 
Lavender Scones and Lavender Latte
 

Lavender scones and lavender latte, need I say more! Lavender scones are flaky and buttery without the guilt. Lavender latte made with lavender-infused coconut milk that is sure to wake you in the best way!

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I’m not quite sure why I don’t make scones enough. They’re super easy to make, with simple ingredients, and they taste amazing! Let me show you how!

I have tried many lavender baked goods in my time and what I have found is that it is too easy to use too much lavender! It seems as though the flavor is overpowering, “soapy” tasting, or just nonexistent. The best way to use lavender is to use it sparingly so it adds the perfect hint of flavor and aroma. In this recipe, I simply infuse the milk with the dried buds, resulting in just the right amount of the lavender flavor.

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On the subject, it is best to cook with dried culinary lavender rather than fresh. I love using lavender for many uses so I purchase this bulk dried lavender brand from Amazon.

The next thing you need to know is that scones are not like most pastries. The dough doesn’t require a lot of kneading and doesn’t need to rise. Actually, the less you mess with the dough the better!

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These lavender scones are healthier than the typical scone as some of the classic main ingredients are swapped for healthier options. For example, a scone cannot be a flaky, buttery scone without cold cubed butter. I have tried this recipe with cold vegan butter but what I have found to be healthier and actually better tasting is using cold coconut oil. I also use 100% stone ground whole wheat pastry organic flour which I have found is the best base for this scone. Bob’s Red Mill brand is what I use for this recipe.

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Before putting the scones in the oven, you’ll need to use your leftover infused lavender milk mixture and brush the mixture over the top of each scone.  Sprinkle coarse sugar on top and dried lavender to pretty them up! The lavender milk and sugar will help create a crunchy outer layer which pairs great with the flakey, butteriness of the scones.

If you have leftover lavender milk mixture, why not make a lavender latte to pair with your scone!? It's super easy -- just add some to your choice of coffee!

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You really don’t need a glaze for these scones as they stand on their own but if you must, I love drizzling honey over them. If you have been following me on Instagram, you’ll see that I love putting lavender honey over my scones to take it to the next level. Savannah Bee Company is what I use!

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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!  


Lavender scones and latte, need I say more! Lavender scones are flaky and buttery without the guilt. Lavender latte made with lavender-infused coconut milk that is sure to wake you in the best way! |Dairy Free|

INGREDIENTS

Lavender Scones

  • 1 1/2 cup whole wheat pastry organic flour

  • 1 Tbsp baking powder

  • 1/2 tsp salt

  • 2 Tbsp organic cane sugar

  • 6 Tbsp cold coconut oil ((small cubed))

  • 1 can unsweetened coconut milk

  • 1 Tbsp vanilla extract

  • 2 Tbsp dried lavender flowers

Lavender Latte

  • 8 oz hot coffee

  • 1-2 Tbsp lavender coconut milk*

  • 1-2 Tbsp sweetener (honey, maple syrup, cane sugar)

DIRECTIONS

Lavender Scones

  1. *In a small saucepan, combine coconut milk, vanilla, and lavender flowers and heat until boiling. Just when the mixture boils and the lavender is fragrant, turn the burner off and let steep for about 10 minutes. Strain the mixture using a fine strainer and let cool to room temperature.

  2. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

  3. In a large mixing bowl, whisk together flour, powder, salt, and sugar.

  4. Add the small cubed coconut oil and cut into the pastry using your hands or two knives moving in opposite directions resulting in a crumbly dough mixture.

  5. Make a well in the center of the mixture and add 1 cup of the room temperature lavender milk mixture. Gently mix using your hands until the dough is fully incorporated (do not over knead!)

  6. Transfer the dough to a lightly floured surface and form into a circle just under 1-inch thick. Cut into 8 wedges and transfer them to the parchment lined baking sheet. Brush the tops of each scone with the lavender milk mixture and sprinkle with pink organic cane sugar.

  7. Bake for about 20-25 minutes until the scones rise and turn golden brown. Remove from the oven and place on a cooling rack to cool.

  8. Once scones have cooled, eat right away or drizzle honey over them and enjoy!

Lavender Latte

  1. To a Vitamix blender or milk frother, add 8 oz hot coffee, 1-2 Tbsp lavender milk mixture, and 1-2 Tbsp honey or maple syrup.

  2. Blend until fully incorporated, showing signs of milk froth.

  3. Enjoy right away with a scone or two!

NOTES

  1. I prefer making the lavender coconut milk mixture a day before and keeping it in the fridge until I am ready to make the scones. It’s best to have the milk on the cooler side as coconut oil melts very quickly.

  2. Must use cold coconut oil because if the oil melts when kneading the dough then your scones will be very hard and dry.

 
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.

 
Morning Green Smoothie
 

This morning green smoothie recipe is full of simple, delicious and nutritious ingredients that will keep you energized and ready for the day!

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Everybody needs to have a go-to green smoothie recipe in their repertoire. This recipe I’m about to share with you has been my ol’ faithful since college. When I don’t know what to make in the morning, or if I’m in a rush, all I have to do is pop a few simple ingredients from my freezer into a blender, and voila! I am good to go.

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I’ve seen some people look at green smoothies, their nose wrinkled in disgust, saying things like “that’s going to taste like dirt!” Well, surprise! That is quite the contrary with this green smoothie recipe! This smoothie tastes like a creamy vanilla almond milkshake!

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One of the major reasons why I still use this recipe is that I can get most of my picky friends to drink it, especially those who do not care for veggies. The veggies in this smoothie are hidden by the addition of fruit and almond butter… Even I forget that it’s healthily packed with veggies!

There are many great health benefits to this five-ingredient green smoothie that will keep you energized and ready for the day! Fruits are a good source of energy, but eaten alone will only provide short bursts of energy. If you add a higher content of veggies, green smoothies have a balanced sugar content. This smoothie is also very filling as it contains high amounts of water and fiber. As a result, if you are trying to lose weight, green smoothies will help fight hunger and cravings while helping the pounds melt off easier!

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The base for this recipe consists of a bosc pear, banana, spinach, almond butter and almond milk. I usually start my smoothie out with these main ingredients but if I want to step up my nutrition game, then I will add 1 scoop of superfood green powder, 1 scoop protein powder, and top with hemp seeds.  You could also sub some ingredients depending on what you have on hand. For example, if I am out of pears then I will use 1 cup frozen berry medley or if I am out of spinach then I will use kale or mixed greens.

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 green smoothie recipe is full of simple, delicious and nutritious ingredients that will keep you energized and ready for the day! 

ingredients

  • 1/2 bosc pear

  • 1/2 frozen ripe banana

  • 1 large handful fresh spinach

  • 1 Tbsp almond butter

  • 1 cup almond milk

directions

  1. Combine all ingredients in a blender and blend until smooth!

notes

  1. If you would like this smoothie to be colder, add 1 cup ice to the mixture and blend until smooth.

  2. Add superfood and protein powder to take your green smoothie to the next level!

  3. For easy preparation, combine the pear, banana, spinach and almond butter to freezer Ziploc bags and store in the freezer until ready to use. Just throw the bag into the blender, add milk and blend for a quick morning breakfast smoothie!

 
Carrot Cake Pancakes with Cinnamon Cashew Cream Cheese
 

A healthy take on the classic carrot cake, made into pancakes that are sure to please everyone! I pair it with an irresistible cinnamon cashew cream cheese that you can’t help but lick right out of the bowl! Best of all, these pancakes are oil-free, gluten-free, and entirely vegan.

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Carrot cake has got to be in my top 5 favorite cakes.

From the spices of cinnamon and nutmeg to the textures of walnuts and carrots, there is nothing that will stand in the way of me and carrot cake.

Nothing.

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That is why I have decided to try and incorporate carrot cake into my life in an innovative and healthy way. Now that I’m getting older, I am more aware of how many sticks of butter it takes to achieve the perfect taste of carrot cake. After experimenting, I have found a way to not only indulge my desires completely guilt-free but to also do it for breakfast.

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You’ll need a few key ingredients for that classic carrot cake taste, such as carrots, of course! I prefer starting with fresh carrots so I can medium grate them to get more of a crunchy texture, but if you prefer to have a well-blended batter then you can finely grate your carrots or put them in a processor. Be sure to pat your grated carrots with paper towels or a kitchen towel to absorb excess liquid so it doesn’t make your batter too liquidy.

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Another key ingredient is the spices. Now, you can go about this either two ways: You can mix a ratio of cinnamon, ginger, and nutmeg, or you can simply use a pumpkin pie spice mix. Both seem equal in flavor, I just had leftover pumpkin pie spice from the fall days and I basically use it in all my pancake batters!

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Prepping for the pancake batter is a breeze. Just add your dry ingredients to your wet ingredients and then use a spatula to fold in the walnuts and grated carrots. It is important that you let your batter rest for at least 10 minutes so that the starch molecules in the flour can absorb the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. This allows time for the air bubbles to slowly work their way out.

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Now, onto my favorite part… The cinnamon cashew cream cheese! It really takes the cake in this recipe (no pun intended)! The cashew cream cheese tastes almost like confectioners sugar to me. It has the perfect amount of sweetness thanks to the pure maple syrup. It’s so addicting that I will literally make an extra batch of this and sneak it in the fridge to take a spoonful (or three) out of the jar when I need to satisfy my sweet tooth!

*Updated - You can make this recipe into waffles! (notes 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!

Vegan, gluten free and oil free take on a classic carrot cake pancake that is sure to please everyone! Paired with an irresistible cinnamon cashew cream cheese that you can’t help but lick right out of the bowl!  

INGREDIENTS

Carrot Cake Pancakes

  • 1/2 cup chopped raw walnuts

  • 1 cup (loosely packed) shredded carrots ((2 medium carrots))

  • 1 cup non dairy milk ((I used unsweetened almond milk))

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 2 tsp pumpkin pie spice mix or (2 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp ground nutmeg)

  • 1/4 cup applesauce unsweetened

  • 1 tsp vanilla extract

  • 1/2 cup almond flour (not almond meal)

  • 1 cup GF baking flour

  • 1 Tbsp sweetener of choice (I used pure maple syrup)

  • Dash of salt

Cinnamon Cashew Cream Cheese

  • 3/4 cup raw cashews drained (soaked overnight with warm water)

  • 1 1/2 Tbsp pure maple syrup

  • 1/4 cup non dairy milk (I used unsweetened almond milk)

  • squeeze of small lemon wedge

  • 1/2 tsp cinnamon

DIRECTIONS

  1. To prepare the batter, in a medium bowl, add both flours, baking powder, baking soda, spices, and a dash of salt. In a separate bowl, add applesauce, milk, vanilla, and sweetener and mix until combined. Add your dry ingredients to your liquid ingredients and mix until combined.

  2. Gently fold in the walnuts and carrots and let the batter sit for at least 10 minutes.

  3. Lightly coat your skillet with vegan butter or coconut oil over medium heat. When the skillet is hot, add about ¼ cup of the pancake mixture to the pan. Cook for 2-3 min or until the bottom of the pancake is brown and bubbles have formed on the outside. Flip and cook for 2-3 min or until brown and fully cooked through.

  4. While pancakes are cooking, add cashews, maple syrup, milk, lemon and cinnamon to a processor and pulse on high for about 4 minutes or until mixture is smooth and creamy in texture. Add additional maple syrup for a sweeter taste.

  5. Layer pancakes with cream cheese and top with walnuts and maple syrup!

  • Make sure to grease your skillet in between batches as well as to keep a consistent strain of heat. If you let your skillet get too hot, then the pancakes will be crispy and brown on the outside but mushy and raw on the inside.

  • Since the pancakes are vegan, an egg is not present, so let your batter rest is key to get that perfect fluffy texture.

  • If you are short on time, you can actually boil the cashews! Just cover cashews with water in a small saucepan and boil over medium-high heat. As soon as the water boils, turn the oven off and let the cashews sit in the saucepan covered for 1 hour.

NOTES

  1. Ingredients trusted brands: GF Baking Flour, Almond Flour, and Pumpkin Pie Spice

  2. Can be easily made into waffles! If eggs are not an issue, I would recommend substituting applesauce for 1 egg and omitting almond flour.

 
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!

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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.

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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!

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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.

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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.

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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!

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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.

 
Peanut Butter & Jelly Protein Smoothie Bowl
 

Creamy and nutritious protein smoothie bowl with spinach, banana, berries, protein powder and a secret ingredient! A healthy breakfast or great post-workout treat that tastes just like PB&J!

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HAPPY NATIONAL PEANUT BUTTER LOVER’S DAY.

Did you know there existed a day just for us peanut butter lovers? I certainly didn’t. There really is a national day for everyone!

In high school, a PB&J sandwich was my go-to meal as that was the only vegetarian option back in the day during lunch. Obviously, I am not a vegetarian anymore, but thinking about peanut butter and jelly sandwiches make me nostalgic and reminisce about the good ol’ days. It’s definitely a classic staple.

When I was in undergrad, I would go to Smoothie King to get the Peanut Power Plus Strawberry smoothie when I needed to satisfy my peanut butter craving. It was quick and convenient, not to mention that it also literally tasted just like a PB&J sandwich!

Now that I am older and wiser, I have created a smoothie bowl recipe that is not only healthy but still has the same flavor PB&J flavor that I love. This peanut butter & jelly protein smoothie bowl is a recipe that I have been using for years now. Every other morning, I whip up a batch for breakfast in a tumbler so I can bring it to work. For the weekends, I like to transform this smoothie into a bowl so that I can jazz it up with superfoods like goji berries, cacao nibs, chia seeds, and coconut flakes.

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Would you have guessed that zucchini is the secret ingredient for keeping this smoothie super creamy and thick? Zucchini is great for amping your smoothie with amazing vitamins and nutrients as well as being naturally lower in carbs and calories. If you drink smoothies in the morning like I do, zucchini is great for digestion and provides energizing B vitamins. B vitamins are important for cognitive health as it maintains an upbeat mood and prevent fatigue.

Regardless of how you choose to create this smoothie, whether you present it in a bowl or choose to put it in a tumbler to take with you, the ingredients are just as flexible. I usually amp this smoothie up with two heaping handfuls of spinach along with a green powder scoop if I feel that I want to incorporate more greens into my diet. Like I said, this recipe is flexible -- it’s up to you if you want to add more veggies or superfoods!

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Interested in more smoothie recipes that are nutritious and delicious? Check out my recipe for (starburst smoothie). Yes, you read that right -- it tastes like pink starbursts!

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


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Creamy and nutritious protein smoothie bowl with spinach, banana, berries, protein powder and a secret ingredient! A healthy breakfast or great post-workout treat that tastes just like PB&J!

INGREDIENTS

  • 1 small handful fresh organic spinach

  • 1 frozen ripe banana

  • 1 cup frozen berry medley (I used strawberries, blackberries, and blueberries)

  • 1 cup almond milk

  • 1/2 zucchini

  • 1 scoop protein peanut butter/ chocolate powder

DIRECTIONS

  1. Blend all ingredients in a high powered blender until creamy yet thick. If making this into a smoothie that you can take with you, add more milk or water to thin out the mixture.

  2. Add your favorite toppings! I used coconut flakes, cacao nibs, banana slices, blueberries, chia seeds, coconut flakes, goji berries and warm almond butter drizzle!

NOTES

  1. I use is this protein powder brand

 
5-Ingredient Vegan Pesto
 

This vegan pesto will soon become a fridge staple as it uses 5-ingredients in less than 5 minutes!

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Pesto has got to be my most favorite sauce of all time!

But unfortunately, since I am lactose intolerant, it can be very hard finding a vegan version of pesto in grocery stores and in most restaurants since parmesan plays a major role in the sauce.

Well, what do I do?! What can I do to resolve this issue!?

Create a super easy vegan version of pesto with just 5-ingredients is what I can do! (That’s a mouthful!)

You will probably have most of these ingredients on hand except maybe nutritional yeast. For my vegan and vegetarian subscribers, I know it can be hard to incorporate vitamin B12 into your diet, and often plant-based eaters end up deficient since B12 occurs naturally in animal foods. Nutritional yeast is a great way to get your daily recommended amount of vitamin B12! See source for more information.

Adding nutritional yeast will not only help with vitamin B12 but will also give the pesto a “cheesy” flavor.

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Pesto is a great everyday sauce that can be used in many dishes such as pasta, appetizers, chicken and/or potatoes. Pesto is great in the fridge for up to a week or stored in the freezer (in an airtight container) for up to 1 month. One of my favorite things to do is to pour pesto sauce into an ice tray. All you need to do is heat up a skillet, pop out a pesto cube or two, and let it melt! Add chicken breasts or tempeh to the skillet and you will have a very simple and easy side dish!

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What do you like to put pesto on? Please let me know in the comments section and if you tried this super easy 5-ingredient vegan pesto! Don’t forget to subscribe and share! :)

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This vegan pesto will soon become a fridge staple as it uses 5-ingredients in less than 5 minutes!

INGREDIENTS

  • 2 cups packed fresh organic basil

  • 1/4 cup nutritional yeast

  • 5-8 raw almonds

  • 3 large cloves of garlic (peeled)

  • 1/3 cup EVOO (oil free version-water or veggie stock)

DIRECTIONS

  1. In a food processor, pulse almonds and garlic until finely chopped.

  2. Add basil, yeast, and S/P on high until loose paste forms.

  3. While the processor is on low, pour the oil through the feed tube gradually. Scrape down the sides and add more if necessary to achieve the desired sauce consistency. (Oil-free version* add water or vegetable stock gradually until desired consistency)

  4. Taste and adjust if necessary, adding more nutritional yeast for that cheesy flavor, salt for overall flavor, garlic for that “bite” or almonds for a nuttier flavor.

  5. Best stored in the fridge for up to one week or freezer for up to 1 month. 

 
Classic Vegan Truffles
 

These truffles are rich, creamy smooth and just melt in your mouth! Literally, as I am writing this post, my mouth is watering! 

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Classic vegan truffles are to die for!

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Valentine’s day is coming up, so truffles are a great safe option to make for that special someone or just for you! Truffles are great to make the day before as the flavor consistency tastes best when chilled overnight. 

As most of you know, a classic chocolate truffle includes a ganache that is composed of heavy cream and bittersweet chocolate. You can dip the truffles in chocolate or dust them off with cocoa powder.

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I am lactose intolerant, so I haven’t been able to eat a classic truffle in quite some time. Through countless recipe testings, I am finally at a point where I can eat a truffle and not be sick!

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While this recipe follows the traditional approach on making a classic truffle, the special ingredients that are orchestrated in these special little balls are what makes them stand out the most.

Check out below on how to make these amazing bad boys!

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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!

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These classic vegan truffles are made with ingredients that are naturally lower in sugar while maintaining the classic creamy ganache texture!

INGREDIENTS

  • 12 oz good quality vegan dark chocolate ((60% or higher))

  • 1 can coconut cream

  • 1/4 cup coffee

  • 1 Tbsp pure maple syrup

DIRECTIONS

  1. In a small saucepan, heat coconut cream, coffee, and pure maple syrup while whisking consistently. Just as it starts to boil, take the saucepan off the burner.

  2. Cut the chocolate bark into pieces (can use small chocolate chips too) and place into a medium bowl.

  3. Pour the cream mixture over the chocolate. With a spatula, fold the cream mixture with the chocolate until fully incorporated.

  4. Let the mixture sit until room temperature and place into fridge to chill for up to 2 hours.

  5. When the ganache is firm, use a small scooper or spoon and form the ganache into balls. Roll them in your favorite toppings like cocoa powder, coconut flakes, or melted chocolate with clean, cold hands.

  6. Store in refrigerator until ready to serve!

NOTES

  1. Before setting your ganache mixture in the fridge to chill, cover the top layer with plastic wrap to prevent a skin from developing as well as to keep the ganache away from dirt and fridge odor.

  2. Best when chilled in the fridge overnight. If you are putting it in the freezer to speed up the "chilling process", set the ganache out until room temperature before scooping into balls. If you try to scoop when the ganache is really firm to frozen, then the ganache will fall apart and it will be hard to form balls.

  3. If you find the balls are melting in your hands as you are forming them, wash your hands and keep an ice packet or frozen bag of peas at bay to lower your hand's body temperature.

 
Pink Starburst Smoothie
 
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February Motto:

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Does anyone else think it would be great if you could just take all of the pink starbursts and drink them? No? Just me? Well…

This. Smoothie. Literally. Tastes. Like. A. Pink. Starburst!

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I am not kidding -- it’s pretty amazing! As a health and wellness blog, do you really think I would blend an entire bag of pink starbursts and tell you to drink it?!

Maybe.

Haha, hard no…

But once you see the ingredients, you will notice that you may already have these things on hand! With the month of February, this smoothie couldn’t have come at a perfect time, just look at that gorgeous pink color!

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The ingredients provide not only a beautiful pink color for Valentine’s Day; it also provides high levels of vitamin C that will boost your immune system and keep the common cold at bay. While we are on the topic, here are some facts about vitamin C:

  • Vitamin C is a powerful antioxidant that captures free radicals and neutralizes them.

  • Apples, berries, broccoli, red bell peppers, and citrus fruits contain a high level of vitamin C.

  • Vitamin C helps to absorb iron.

  • It also helps to prevent damage to our bodies from pollutants and toxicities.

Since Valentine’s day is coming up, I would definitely replace your morning orange juice for this smoothie and make a wonderful breakfast in bed with yourself or with your significant other!

But, as always, be sure to consult your healthcare provider before starting any new nutritional supplement. I’m not a doctor just a nutrition student!

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A sweet and refreshing smoothie jammed pack full of vitamin C and antioxidants! 

INGREDIENTS

  • 2 blood oranges (peeled)

  • 4 carrot stalks

  • 1 red apple (cored (any red will work))

  • 1 frozen banana (ripened)

  • 1/2 cup frozen raspberries

  • 1 small knob of fresh ginger root

  • 1 cup coconut water

DIRECTIONS

  1. Add all ingredients to a blender and blend until smooth -- that’s it!

NOTES

  1. It is best to use a high powered blender like Vitamix or Blendtec. This is what I use!

  2. If the smoothie is too tart, start by adding 1 tsp of pure maple honey and increase to your likeness for a more sweeter taste.

  3. You can add 1 cup of ice if you want to use fresh fruit instead of frozen.

  4. This smoothie can have a grainy texture so if you prefer a smoother texture, then turn this into a juice by filtering through a milk bag or cheesecloth.