Air Fryer Honey Mustard Salmon

Air Fryer Honey Mustard Salmon - quick and flavorful healthy seafood dinner. 

Not sure what is wrong with me, but I am JUST now getting on the air fryer train! Maybe it’s because fried foods never did it for me, (hello sweet tooth) but now I am a changed woman. 

Veggies, desserts, meats, I put EVERYTHING in my air fryer now! 

And since air frying salmon has been the recent craze, I knew that was the first recipe I needed to post because it is quite literally the best cooking method for salmon. 

No need to worry about drying out your salmon or undercooking it, air frying is the foolproof method. Every time. And the best part - it only takes 8 minutes! 

So here is a great air fryer salmon recipe that requires 5 ingredients to make a sweet and tangy sauce and that tastes absolutely amazing! 

Pair it with some air fryer veggies like zucchini and asparagus, garden salad, starchy carbs like mashed or roasted potatoes, quinoa, or anything your heart desires for a well-balanced and delicious dinner. 

More salmon recipes? Check out these on the blog: Healthy Salmon Patties with Lemon Dill Potato Salad, Pecan Crusted Spiced Salmon, Everything Bagel & Lox Socca Pizza, Fresh and Easy Ceviche: 2-Ways

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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Air Fryer Honey Mustard Salmon - quick and flavorful healthy seafood dinner. 

PREP TIME 5 MIN | COOK TIME 8 MIN | MAKES 2 Servings

Ingredients

• 2 salmon filets (4-8 oz each)

• 2 Tbsp dijon mustard

• 1 Tbsp honey

• 1 Tbsp whole grain mustard

• 1-2 clove garlic, minced

• ¼ tsp smoked paprika

• Salt and pepper to taste

Garnish: fresh chopped parsley, lemon wedge

Directions

1. In a small bowl, combine sauce ingredients (dijon and whole grain mustard, honey, garlic, paprika, and salt and pepper). 

2. Marinate the salmon in ⅔ of the sauce for at least 30 minutes in the fridge. 

3. Preheat the air fryer to 400 degrees F and place the salmon filets in the air fryer. Air fry for 7-8 minutes, depending on the salmon’s thickness. 

4. When ready to eat, drizzle the remaining sauce over the cooked salmon and garnish with chopped parsley and juice from a lemon wedge. Enjoy! 

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Summer Burger Salad

Burger in a bowl - all the amazing components from a barbeque or straight off the grill, but in salad form! 

Summertime barbeques are the best! A great time for family and friends to come together, hang out by the pool or grill, and just EAT! 

Some of my favorite barbeque dishes are burgers, grilled veggies, fresh fruits and refreshing salads! And if I’m lucky enough, there just might be some leftovers to bring home!

When that glorious time happens, I usually create summertime barbeque in a bowl or burger salad if you will, as a quick lunch or dinner! 

The components of my burger salad are: 

• Massaged kale (kale + sea salt + lemon juice + olive oil) 

• How to make massaged kale and nutrition benefits here. 

• Grass Fed burger patties

• Fresh fruit like strawberries

• Leftover pickles

• Feta or goat cheese crumbles (or just a slice of cheese on the burger)

• Air fried sweet potatoes (since lettuce burgers as a gluten free option is pretty boring!)

• Grilled asparagus

• And Random sauce that compliments the ingredients like buffalo sauce

That is pretty much it! So whatever you have leftover from last night’s barbeque or day grilling, make yourself a quick and easy burger salad! 

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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Burger in a bowl - all the amazing components from a barbeque or straight off the grill; but in salad form! 

PREP TIME 10 MIN | Servings 4

Components

• 1–2 heaping cups massaged kale (or mixed greens)

• 4 cooked burger patties or 1 lb cooked ground grass fed beef, turkey, or bison

• ½ cup pickles, sliced

• 1 large sweet potato, cubed

• 1 bunch grilled asparagus spears

• 1 cup strawberries, sliced

• ½ cup feta or goat cheese

• Sauce of choice

Directions 

1. Prepare ingredients or have whatever is on hand from prior barbeque or grill sesh. 

2. To make air fryer sweet potatoes: 

   1. Peel and slice sweet potato into cubed or ¼ inch thick slices. 

   2. Add sweet potatoes to a large mixing bowl, drizzle with oil of choice and toss to combine. Sprinkle desired seasoning blend over the potatoes and toss to combine. 

   3. Transfer fries to an air fryer basket and cook on 400F for about 12-16 minutes, flipping halfway until golden brown and crisp on the outside. 

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Mexican Harvest Turkey Chili

Mexican Harvest Turkey Chili - A simple to make healthy and hearty recipe that is packed with flavorful and seasonal ingredients. (gluten and dairy-free)

Okay, I know I just posted a cozy stew recipe last week but as I get older, the need for comfort fall foods (soups, stews, chili’s) has increased so sorry, not sorry! I have needs too, haha!

Just like the veggie beef stew, this chili recipe is a simple and easy way to load up on things healthy while being super affordable. 

Harvest vegetables like butternut squash, yams, sweet potatoes, onions, garlic, pumpkin while adding a Mexican twist that also includes harvest ingredients like green chilies, poblano peppers, fire roasted tomatoes, beans, and corn - you are truly getting the best of both worlds!

When it comes down to flavor,  this chili recipe is a perfect balance of sweet, savory, and spicy. But if you lean more towards spicy, you can refer to the notes section at the bottom. 

Now, let’s talk about garnishes and sides! For this recipe, I used chopped cilantro, extra roasted poblano slices, pickled jalapeno slices, and avocado. Feel free to follow the same vibe or add plain greek yogurt, green onions, tortilla chips or sliced corn tortilla strips, cotija, lime juice or roasted pepitas!

Pumpkin cornbread muffins are the star side dish for this chili recipe (recipe coming this week!). In the meantime, you can most definitely use the best gluten-free skillet cornbread recipe (*cough*) add sliced jalapenos to the batter!

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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Mexican Harvest Turkey Chili - A simple to make healthy and hearty recipe that is packed with flavorful and seasonal ingredients. (gluten and dairy-free)

Prep Time: 15 min Cook Time: 45 min Total servings: 6-8

Ingredients

• 1lb ground turkey

• 3 cups total (butternut squash, yams, and/sweet potatoes) 

• peeled, seeded, cut into ½ inch cubes

• 2 cups low sodium chicken bone broth

• 1 can (4 oz) green chilies

• 1 can fire roasted tomatoes, with liquid

• 1 can northern beans, drained and rinsed

• 1 medium white onion, diced

• 1 poblano pepper

• 1 cup corn (fresh or frozen)

• 3-5 cloves garlic, minced

• ¼ cup pumpkin puree

• 1-3 Tbsp taco seasoning of choice

• 1 Tbsp tomato paste

• S+P 

Garnish: jalapeno slices, avocado, cilantro

Directions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or silicone mat.

2. Depending on if you are using butternut squash, yams and/or sweet potatoes (I did 1 ½ cup each butternut squash and yam cubes) arrange in a single layer on a prepared baking sheet. Drizzle or spray cooking oil (I like using avocado or coconut oil) over cubes, season with salt, pepper, and cinnamon (optional but so worth it!) and toss to coat. Make room on the baking sheet for the poblano pepper and bake for 20-25 minutes until veggie cubes are tender. 

3. While the veggies are roasting in the oven, heat cooking oil in a large pot over medium high heat. 

4. Add onion and garlic and cook for about 2-4 minutes until fragrant. 

5. Add in the ground turkey, salt and pepper and stir to break it up into small pieces, mixing with the sauteed onion and garlic. 

6. Once turkey is cooked through, add the fire roasted tomatoes, green chilies, tomato paste, broth, pumpkin puree, and spices and stir to combine. Bring to a simmer and cover the pot for 20 minutes. 

7. At this point, the roasted veggies and pepper should be done. Transfer roasted vegetables to the chili pot along with the beans and allow the poblano pepper to cool before handling. 

8. Once roasted poblano pepper is cooled (the skin should appear blackened and blistered) carefully peel away or rub off and discard the charred skins. Cut the stem off, de-seed, chop and add to the chili pot. 

9. Add the frozen corn to the pot and continue to simmer until liquid has reduced to desired “chili” consistency. At this point you will want to adjust salt and pepper to taste. 

10. Serve warm with favorite garnishes and serve with cornbread!

Notes

1| You can really play with the produce in this chili recipe! For example, choose butternut squash, yams, sweet potatoes or a combo - I just use whatever is leftover from batch cooking! Not a northern beans fan? Try pinto, garbanzo, black beans or tri-beans instead. 

2| Need more spice? Play around with pepper of choice or add a spicy taco seasoning blend, hot sauce or add jalapenos to your cornbread if adding on the side.

Veggie Beef Stew

Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Wouldn’t it be nice to have a fire kindling in the background, snuggled with your dog on the couch with a heavy blanket and warm bowl of stew in hand? Goals, right? 

Well, I can’t promise the fire or the dog but what I can promise you is a super easy but satisfying bowl of veggie beef stew. If anything, as you prepare all the ingredients and throw it into an Instant Pot or slow cooker, you can chop up some wood and steal your neighbors dog if you want to get the full ambiance! Haha

Just like the ultimate fall scene, so is this recipe because while it may look rich and hearty (and it is) it’s actually super cheap to make! 

Beef stew meat is usually the cheaper meat and the rest of the ingredients are fresh or frozen produce so another win! With that said, this recipe is perfect for that week day meal or when you are too tired to make something while costing you pennies to make.

And if you really want to level up the comfort, serve with fresh sourdough bread or gluten-free skillet cornbread. 

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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Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Prep: 15 min Cook: 30 min Serving: 6

Ingredients

• 1.5 lbs beef stew meat (or beef chuck roast cut into chunks)

• 3 medium carrots, peeled and sliced

• 3 stalks of celery, sliced

• 1 medium yellow onion, diced

• 3-5 cloves garlic, minced

• 1 lb small potatoes, cubed

• 1 cup peas (fresh or frozen)

• 1 cup green beans (fresh or frozen)

• 1 can (14 oz) fire roasted tomatoes (with liquid)

• 4 cups beef bone broth

• 2 tsp salt, pepper

• 1 tsp thyme

• 1 tsp italian seasoning

• 1 bay leaf

• Cooking fat of choice

Directions

1. Select “saute” on the Instant Pot and add 1 tbsp cooking oil (ie grass fed butter, coconut oil, avocado oil, olive oil). Season meat with salt and pepper and add it to the Instant Pot - searing all sides of  meat until it’s brown.

2. Cancel the “saute” setting and add the rest of the ingredients minus frozen peas and green beans to the pot and stir until combined. 

3. Turn the setting to “pressure cook” or “stew” and set for 30 minutes or “high pressure” for 20 minutes. Once it’s done, allow 10 minutes for natural release before flipping to “venting” position to release any remaining pressure.

4. Press “cancel” then select the “saute” setting and add peas and green beans and cook for about 5-7 minutes. 

5. Take bay leaf out, season with additional salt and pepper to taste, and garnish with fresh thyme. 

Notes

1. Don’t have an Instant Pot but have a slow cooker? You can still make this recipe! Add all ingredients to a slow cooker and set on low for 6-8 hours. Add the frozen green beans and peas 30 minutes before serving. Add more broth if needed.

Chicken Sausage and Harvest Veggies Sheet Pan

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Chicken Sausage + Harvest Veggies Sheet Pan - All the fall feels on one sheet pan. This healthy fall inspired sheet pan recipe includes a sweet maple tahini dressing. Meal-prep, make-ahead, and weeknight friendly. 

Sheet Pans - Without a doubt, the easiest thing to prepare if you fall into the categories of: busy, tired, and bored. Simple as that. All you have to do is cut (or use pre-cut/frozen) your veggies, slice sausage links, and place in the oven until ready to eat. While your meal is cooking, prepare a simple 3 ingredient dressing and that is it! 

To save even more time, you can prepare the veggies and dressing the day before so when you are ready to heat up the oven, simply spread the veggies and protein on the sheet pan and let it cook. Come on people, I am just spoon feeding how easy this meal is to you! Haha

By using seasonal veggies, you don’t necessarily have to worry about flavor as much as seasonal produce are at its peak! 

Meaning, less seasonings = less fuss. For this recipe, I season with little salt (because of the sausage) and use a simple everyday seasoning blend when seasoning the veggies. 

To help round this meal out by incorporating healthy fats, I created a sweet and simple maple tahini dressing that pairs perfectly with the dish! 

So either add this to your lunch meal prep rotation, weeknight dinner option, or keep it in your back pocket when you need to make something last minute - I promise you, you won’t regret it!

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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Chicken Sausage + Harvest Veggies Sheet Pan - All the fall feels on one sheet pan. This healthy fall inspired sheet pan recipe includes a sweet maple tahini dressing. Meal-prep, make-ahead, and weeknight friendly. 

Ingredients

• 1 red apple, cored and cubed

• 12 oz (1 package) chicken sausage, sliced

• 2-3 medium to large beets, cubed

• ½ red onion, diced into chunks

• 2 large sweet potatoes or 1 small butternut squash, cubed

• 1 head broccoli (or frozen), chopped

• ¼ cup raw pepitas

• Fav seasonings + S|P

Maple Tahini Dressing

• 2 Tbsp Tahini

• 1 tsp pure maple syrup 

• 1 tsp dijon mustard

• S+P

Directions

1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper or generously coat with avocado/coconut oil spray

2. Add sweet potatoes to the sheet pan and toss to coat with oil spray. 

3. Roast for 15 minutes. While sweet potatoes are roasting, prep other veggies/protein. 

4. Remove sweet potatoes from the oven and add the rest of the sheet pan ingredients. Sprinkle seasonings over ingredients, toss to coat, and spread ingredients out in a single layer. 

5. Return to the oven and continue to roast until the veggies are tender, about 25 minutes longer. 

6. While roasting, prepare dressing by simply mixing all ingredients in a small bowl until combined. May need to add 1 Tbsp increments of water to thin dressing until desired consistency. 

7. You can sprinkle pepitas over roasted veggies/protein and return to the oven for an additional 5-10 minutes or sprinkle pepitas after final cooking. Serve with dressing and enjoy!