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Posts in Dinner
Baked Hot Chicken
 

A healthier twist on the classic Nashville hot chicken. Baked, gluten-free, dairy-free, and full of spicy flavors!

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Living so close to Nashville, it’s imperative that you get Nashville hot chicken; it’s a cardinal sin if you don’t! As I’m getting older, my body takes a little longer to recover from all the grease and gluten. I mean, YOLO when you can but sometimes it takes a toll on your body!

What’s my solution? I created a healthier twist on the beloved hot chicken. I use coconut oil to decrease the amount of grease. I also chose to bake the chicken. That way, I’m only dying to get seconds and thirds instead of just dying from the grease! So, let’s talk about this chicken!

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The trick to getting chicken moist and flavorful is all in the marinade. Typically, buttermilk is used in creating a moist chicken (sorry for using moist three times!). However, I used almond milk to keep this recipe dairy-free. The trick here is to add lemon juice or apple cider vinegar to the plant-based milk of your choice. The acidity helps to thicken and basically curdle the almond milk. You won’t even notice a lack of buttermilk, and when you add it all with pickle juice and lots of seasonings, you get an awesome Nashville hot chicken!

The breading is simple using a gluten-free baking flour. Lightly coat/spray the chicken with coconut or avocado oil to crisp the outer coat. Chicken thighs are best with this recipe as the skin releases mouthwatering juices into the meat underneath as it cooks. The skin also protects the meat from direct heat, which helps the thighs to cook gently and to retain its moisture.

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A complexity of sweet and spicy flavors are incorporated into the hot chicken. What really takes the chicken over the top is using honey infused with chili peppers. I love using this brand as you can find it in most grocery stores!

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


Ingredients

  • 2 lbs chicken thighs

  • 3 Tbsp pickle juice

  • 1 cup GF baking flour

  • Hot sauce (optional)

  • Coconut oil or avocado oil

Buttermilk mixture

  • 1 cup unsweetened plant based milk (almond)

  • 1 Tbsp ACV or fresh lemon

Seasonings

  • 1 Tbsp cayenne

  • 1 Tbsp smoked paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 1 tsp creole seasoning

  • 1 tsp sugar

  • ½ tsp black pepper

  • Dashes of red pepper flakes

Directions

  1. To make the “buttermilk”, add vinegar to the milk and sit for 10 minutes or until milk mixture is curdled/activated.

  2. Whisk all seasonings together in a small bowl. Remove ¾ of seasoning mixture and coat the chicken thighs inside a Ziploc bag. Add the “buttermilk” mixture along with pickle juice and a couple dashes of hot sauce (optional). Toss to coat and refrigerate for 2 hours or up to overnight.

  3. When ready to cook, preheat oven to 425 degrees.

  4. Prepare the flour mixture by whisking ¼ of seasoning mixture to 1 cup GF baking flour.

  5. Working with one piece of chicken at a time, dredge chicken into flour mixture both sides and place chicken on a baking rack. Repeat until all chicken is coated.

  6. Spray or brush tops of chicken with melted coconut oil or avocado oil.

  7. Bake chicken for 20-25 minutes. Take chicken out and coat tops with hot sauce (optional). Flip the chicken and spray or brush bottom of chicken with oil until coated.

  8. Place back in the oven and bake for an additional 15-20 minutes or until chicken reaches and internal temperature of 165 degrees.

  9. Let chicken cool for 5 minutes and then drizzle honey with infused chili peppers (optional but so worth it!)

 
Turkey Taco Spaghetti Squash Boats
 

Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

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When I think of spaghetti squash, I think spaghetti = Italian, right? So, that is pretty much all I have done when cooking spaghetti squash. I have made shrimp alfredo, chicken parmesan, and the classic marinara to name a few, but it never occurred to me to use spaghetti squash in a different way. After posting a poll on my IG, it turns out many of you would like to see how spaghetti squash can be used for a Mexican inspired dish!

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Needless to say, after experimenting I was surprised at how spaghetti squash and Mexican flavors paired so well together! My husband was hesitant at first but it was love at first bite for him -- he now asks for these squash boats every week!

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Hey, if I can make this every week then I would be happy as a clam. For a #tacotuesdaynight, it has to be the easiest recipe to bake while preparing the toppings. While your spaghetti squash is cooking, you are preparing the meat mixture that goes inside the boats while prepping all the fun and healthy toppings. As soon as your boats are done baking, add all your favorite toppings and dig in! And the best thing when you’re done eating? You don’t have as many dishes to wash!!

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You can make this recipe kid-friendly by omitting/using less of the spicier seasonings. Other than that, these squash boats would be great to add to your taco night! With that said, you will find that this recipe can be customized to your preference. For example, in my hubby’s boat, I added extra beans and cheese while my boat sticks to the recipe but with 5 maybe 20 dashes of hot sauce (love my spicy food)!

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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!


Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

INGREDIENTS

  • 1 lb lean ground turkey

  • 3 cloves garlic

  • 2 cans low-sodium black beans ((drained/rinsed))

  • 1 large spaghetti squash

  • 1 cup fresh salsa or pico de gallo*

  • 1 tsp each garlic powder, ground cumin, and chili powder

  • 1/2 tsp each smoked paprika, cayenne pepper, and salt

  • 1/4 tsp pepper

  • couple dashes of red pepper flakes

Toppings

Lime wedges, fresh salsa, pico de gallo*, romaine lettuce, cheese, avocado, cilantro, jalapenos, peppers, hot sauce

DIRECTIONS

  1. Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out the seeds.

  2. Drizzle halves with olive oil and season with S&P. Place squash cut side down on baking sheet and roast for 45-50 minutes. When done, use a fork to scrape out the squash flesh.

  3. While your spaghetti squash is cooking, make the meat mixture.

  4. Drizzle oil in a skillet on medium-high heat. Add the minced garlic to the skillet and saute for about 2 minutes or until fragrant. Add the ground turkey and cook until slightly pink, then add all of your seasonings, fresh salsa, and black beans.

  5. Turn the heat off and set meat mixture to the side.

  6. Transfer cooked squash flesh to the meat mixture and combine. At this point, taste mixture to see if you need to add more S&P/seasonings/hot sauce for personal preference.

  7. Transfer squash mixture to your now scraped spaghetti squash bowls and top with optional cheese.

  8. Bump up the oven temperature to 400 degrees and bake for an additional 5-10 minutes until your cheese is nice and bubbly or your naked boat is nice and warm.

  9. Top with your favorite toppings and enjoy!

NOTES

  1. Pro tip: Place the whole squash in the microwave for 5 minutes for an easier slice!

  2. Pico de gallo recipe

  3. If you are using a smaller spaghetti squash, then use just 1 can black beans.  

 
Grilled Shrimp Summer Salad
 

Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!

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The grill is my kitchen during the spring and summer seasons. Grilling is a straightforward process -- it’s easy and quick. Plus who wouldn’t want to be outside with sun rays and the amazing aroma of grilled food in the air?

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That’s why this grilled shrimp summer salad has been playing on repeat all summer long! When my husband and I come home after our evening workout, we usually just want to eat something light yet nutrient dense to replenish our bodies, but we don’t want to be slaving away in the kitchen while we are starving! A salad is a perfect solution to this dilemma.

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What’s great about salads is that they are versatile so even if you do not have all the ingredients or the produce is no longer in season, you can add whatever you like.

Aside from the grilled shrimp, this recipe has three components: pineapple salsa, blueberries, and basil vinaigrette. So, for example, if pineapples are not in season, use another fruit like peaches or oranges. Have fun with the ingredients and customize this salad to YOUR preference!

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Another great thing about salads is that if you make everything in bulk then it just takes minutes to prepare a salad each night. Just put everything in containers and add/take away things to your salad depending on what mood you are in!

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


Grilled shrimp summer salad is loaded with protein, antioxidants and summer produce that will quickly become a summer meal staple!

INGREDIENTS

Grilled Shrimp Marinade

  • 12 oz large raw shrimp (peeled and deveined)

  • 1/2 tsp cayenne

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp chili powder

  • 1/2 tsp salt

  • 1/4 tsp cumin

  • 2 dashes red pepper flakes

  • Juice and zest of 1 lemon

  • 2 Tbsp EVOO

Pineapple Salsa

  • 1 cup fresh pineapple

  • 1 jalapeno

  • 1 small bunch cilantro

  • 1 large red tomato

  • 1/2 red onion

  • Juice of 1/2 lime

  • S&P to taste

Blueberry and Basil Vinaigrette

  • 3/4 cup fresh blueberries

  • 4-8 basil leaves (depending on preference)

  • 1/2 lemon

  • 1 tsp dried minced onion

  • 1-2 tsp honey

  • 1 tsp apple cider vinegar

  • 1/4 cup EVOO

  • S&P to taste

Grilled Shrimp Marinade

  1. Combine shrimp, seasonings, lemon, and oil to a Ziploc bag-making sure the shrimp is fully covered. Refrigerate for at least 30 minutes. Meanwhile, soak 6-10 small skewers in water.

  2. From the shrimp from the fridge and thread 6-8 shrimp on each damp skewer.

  3. Very lightly brush a cast iron griddle or grill grate with oil. Heat the grill to medium. Grill the shrimp for 5-7 minutes, turning over once halfway through.

  4. Place the shrimp skewers on a plate to cool. Sprinkle additional red pepper flakes if you like!

Pineapple Salsa

  1. Finely dice all ingredients and in a bowl, combine all ingredients. Store in fridge until ready to use.

Blueberry and Basil Vinaigrette

  1. Put all ingredients in a blender or food processor and blend until smooth and creamy. Add additional oil or water if the mixture is too thick.

  2. * Due to the natural pectin found in the blueberries, this dressing will quickly begin to gel. Use immediately or blend in additional liquid to make it pourable.

Directions:

  1. Prepare your salad by adding greens, alfalfa sprouts, grilled shrimp skewers, pineapple salsa, vinaigrette and your favorite toppings! Enjoy!

 
Grilled Chicken Burrito Bowls
 

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

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

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

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

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


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

INGREDIENTS

Grilled Chicken Marinade

  • 1 lb boneless skinless chicken breast

  • 2 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/4 tsp cinnamon

  • 1/2 tsp pepper

  • juice of one lime

  • 2 Tbsp EVOO

Pico de Gallo

  • 1/2 white onion (diced)

  • 2 roma tomatoes (diced)

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • 1 jalapeno diced ((spicy version))

Cilantro Lime Rice

  • 1 cup sprouted brown rice

  • 2 cups water or low sodium chicken broth

  • 1/4 cup chopped fresh cilantro

  • juice of 1/2 lime

  • S&P to season

Toppings

  • grilled corn

  • sliced avocados

  • lime wedges

  • hot sauce

  • romaine lettuce

  • black beans

  • diced jalapenos

DIRECTIONS

Grilled Chicken

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

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

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

Pico de Gallo

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

Cilantro Lime Rice

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

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

Grilled Chicken Burrito Bowl

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

 
Pecan Crusted Spiced Salmon
 

Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!

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Ever since Katie Lee from the Kitchen on Food Network made brown sugar spiced salmon, I have been obsessed with the concept! The salmon looks professional and complex yet super easy to make.

The only thing stopping me from eating it so much is that it calls for ½ cup of brown sugar! That’s why I recreated this recipe using coconut sugar instead of brown sugar while also adding pecans for texture and crunch.

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I usually pair the salmon with sweet potatoes because the caramelized pecans complement the flavor and texture of the sweet potato. It’s also great to make this for lunch or for your meal prep as the dish is filled with healthy fats, protein, and complex carbohydrates to keep you satisfied and full of energy!

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If you are incorporating this recipe into your meal prep, I would recommend eating the salmon at least two days after it has been cooked. If you are anything like me, I like to have my salmon cooked on the raw side so fewer days in the fridge is best!

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To make this into a lunch/dinner meal prep: simply boil two peeled sweet potatoes until mushy. Add salt and pepper to your potatoes. Next, saute the rest of your vegetables until halfway cooked through with salt and pepper. Assemble by adding mashed sweet potatoes, vegetables and salmon on top. Enjoy!

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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!


Pecan crusted spiced salmon is loaded with flavor, juicy and oh so tasty! This salmon is great for a quick dinner or lunch meal prep!

ingredients

  • 1 lb fresh salmon

  • 1/2 cup chopped pecans

  • 2 Tbsp coconut sugar

  • 1/2 tsp smoked paprika

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp cinnamon

  • 1/4 tsp pepper

directions

  1. Sprinkle seasonings on the pink side of the salmon.

  2. Add oil to a pan on medium-high heat. When hot, place seasoning side down on the skillet and cook for 5 minutes.

  3. Add salt and pepper to season the skin part of the salmon and flip.

  4. Mix sugar and pecans and sprinkle the mixture on top of the salmon. Cover with a lid and set the temperature to low-medium and cook for 5-10 minutes or until desired pink and the sugar has melted.

  5. *If the coconut sugar has not caramelized, place the skillet in the oven with the broiler on low. Cook for 1-2 minutes but make sure you keep an eye on it!

  6. Let cool and serve with mashed sweet potatoes and steamed vegetables!

 
Simple Steak Marinade with Chimichurri Sauce
 

No summer grill is complete without a good steak marinade and chimichurri sauce recipe! Easy, simple and super delicious!

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When it comes to steak, you want to think of the KISS principle (keep it simple, stupid!). When cooked right, a steak is super juicy and tender on its own with some simple salt and pepper. But to take it to the next level, well, I am all about that! Using marinades is a great way to kick up your steaks just a notch. This simple marinade infuses the steak with tons of flavor. Lime juice is used to break down the toughness of the meat while the garlic brings out the flavor. I highly recommend marinating the steak overnight but if you are pushed for time, 30 minutes should suffice. For this recipe, I used strip steak, but you can also use different cuts of steak like a skirt steak for instance.

My favorite way to cook a steak is on the grill (is there a better way!?). I like to set my grill over medium-high heat and cook each side for just 5 minutes to get a nice sear and to achieve the rare to medium-rare pinkness. You could also cook in a skillet if you do not have access to a grill.

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(By the way, this steak marinade recipe can be used for my verde carne asada tostadas!!)

You could stop after grilling your steak, but wouldn’t you like to go an extra step? If you are interested in adding some green to your steak, try out adding a chimichurri sauce! Since you are marinating the steak with subtle ingredients, the sauce really takes the steak to the next level!

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Everyday herbs like cilantro and parsley are used to provide a fresh clean flavor to the steak. The sauce is super easy to make with just a processor or blender. You could also use this sauce on different types of dishes like eggs, chicken, or used in pasta salad dishes.

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!


No summer grill is complete without a good steak marinade and chimichurri sauce recipe! Easy, simple and super delicious! 

INGREDIENTS

Steak Marinade

  • 1 1/2 lb steak of choice

  • 3 cloves garlic (minced)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1 lime (squeezed)

  • 2 Tbsp EVOO

Chimichurri Sauce

  • 1 cup flat leaf parsley

  • 1 cup cilantro

  • 4 cloves garlic

  • 1/2 medium onion

  • 1 Tbsp lime juice

  • 1/3 cup EVOO

  • S&P to taste

  • dash of chili pepper flakes

DIRECTIONS

For the marinade and grilling

  1. Coat the steak with salt and pepper on each side.

  2. Whisk the garlic, lime, and EVOO together and pour into the Ziploc bag.

  3. Add the steak to the bag and marinate for at least 30 minutes or overnight preferably.

  4. Grill on medium-high heat and cook for 5-10 minutes per side or until desired pinkness.

  5. Let the steak rest by placing aluminum foil over the steak for at least five minutes. Cut steak across the grain and serve with chimichurri sauce.

For the chimichurri saucE

  1. Add all ingredients to a food processor and blend until everything is fully incorporated and smooth.

 
Slow Cooker Verde Carne Asada Tostadas
 

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

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

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

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

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


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

INGREDIENTS

  • 2 lbs grass fed beef steak

  • 2 cups salsa verde

  • 1 medium white onion (sliced)

  • 5 cloves garlic (mashed)

  • 1 cup organic grass fed beef broth low-sodium

Toppings

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

Optional toppings

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

DIRECTIONS

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

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

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

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

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

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

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

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

  9. Layer with additional ingredients, serve and enjoy!

NOTES

  1. Salsa verde and avocado salsa verde recipe 

 
Turkey Meatballs
 

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

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

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

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

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

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Tips for making your meatballs super moist:

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

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

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

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

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


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

INGREDIENTS

  • 1 lb ground turkey

  • 2 eggs

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

  • Small handful fresh curly leaf parsley (finely chopped)

  • Half small red onion

  • Squeeze ½ lemon

  • 4 cloves garlic (finely minced)

  • 1 Tbsp coconut oil

  • 1 tsp smoked paprika

  • 1 tsp ground pepper

  • 1 tsp coriander

  • 1 tsp ground mustard

  • 1 tsp salt

DIRECTIONS

  1. Preheat oven to 375 degrees.

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

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

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

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

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

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

NOTES

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

  2. Spiralizer

  3. Glass containers for meal prep

 
Chicken Zoodle Soup
 

Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

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 How cute is my baby boy in this winter storm we had a few weeks back!?

As this may be Rory's first introductory post, he is a pure breed Pembroke welsh corgi and just turned three years old in January! Rory is a very sweet and active boy and definitely keeps us on our toes! Even though he could barely see past the snow flurries, he absolutely loves the winter. If only his love for winter could rub off on me! This ties into another thing that you will learn about me ...

Hello, my name is Candace... and I am not a soup fan! Phew, there I said it!

If I go out to eat or plan out my meals for the week, I am not thinking about soup. Instead, I am thinking about salads, tacos, grain bowls, sandwiches -- you name it! But during these bitterly cold months, I am searching for anything hot and comforting for the body. This soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season!

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This soup is inspired by the traditional chicken noodle soup with upgrades that are catered to gluten free, dairy free and low carb lovers. The soup may be a healthier take on the traditional, but it certainly does not lack in flavor and heartiness.

Chicken zoodle soup is a crowd pleaser; the aroma is HEAVENLY when you simmer this bad boy. It’s also super versatile! Feel free to add more veggies, or omit chicken if you want to go vegan. You could also change the protein to a plant-based protein with chickpeas or tofu.

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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Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

INGREDIENTS

  • 1 lb boneless skinless chicken breast

  • 3 carrots (sliced)

  • 3 celery stalks (sliced)

  • 3 cloves garlic

  • 1 yellow onion

  • 2 large zucchini (spiralized)

  • 1 cup frozen peas

  • 2 cups each organic low sodium chicken and veggie stock

  • 2 cups canned coconut milk

  • 1/2 lemon

  • 1 handful Italian parsley

  • 1 tbsp coconut oil

Seasonings

  • 1 tsp celery salt

  • 1 tsp crushed rosemary

  • 1 tsp thyme

  • 1/2 tsp smoked paprika

  • 2 bay leaves

  • S & P

DIRECTIONS

  1. Heat coconut oil in a large pot or dutch oven over medium-high heat.

  2. Season chicken breasts with S&P and add chicken to pot. Sear for about 5 minutes per side. Set aside to rest.

  3. Saute minced garlic and chopped onion and cook until translucent.

  4. Add carrots, celery, and peas and cook for about 5 minutes

  5. Shred or dice chicken and add back to the pot.

  6. Add both stocks and coconut milk along with the seasonings.

  7. Turn the heat down to low-medium heat to let simmer for about 20-25 minutes with the lid on. During this time, you can spiralize the zucchini.

  8. Take out the bay leaves and add the spiralized zucchini and parsley. Simmer on low for 5 minutes.

  9. Squeeze in lemon and it's ready!