Chicken Almond Chop Salad

While being pregnant with Kaeden I became obsessed with chopped salads. I used to love leafy greens like spinach, baby kale, green or red leaf, but I was repulsed by them during pregnancy and still am. Don’t know what happened, but I fell like a cow grazing in a pasture and I just can’t do it. Missing out on my greens I began to experiment with shaved brussel sprouts, broccoli slaw, cabbage and kale. The thing I love about this combo is it is CRUNCHY for minutes, crunchy for hours, crunchy for days! Nothing is worse than tossing on your favorite dressing and the salad is soggy within seconds. I need the crunch folks. Hand me a plate of cooked spinach, collards or beet greens and I, but not the greens will vanish in seconds. Anyway! Enough of my distaste for most greens. In my opinion they only belong in smoothies were you can blend them to smithereens and not even know they are there.

Aside from this delicious recipe (must try….come on you will like it), Luke and I are starting a round of P90X3 (Luke) and Insanity Asylum (me) after Thanksgiving. Time to get our unfinished basement prepped for some sweat-filled workouts. Yippee! Oh, what a fun way to work off some baby weight and curb some of that holiday weight gain! I have never really had an issue with holiday weight gain, but that is because I either run or do some sort of physical activity to counterbalance the extra calories. I always look at weight loss or weight maintenance as a numbers game. If you are putting more into your mouth (e.g. pie, cookies, fudge, gravy, mashed potatoes, green bean casserole, stuffing, and on and on….) than you are outputting through exercise then you are going to gain weight. I encourage you to start with exercise, but also be careful about your food choices. Skip that extra cookie and go for a walk. Or do not make the green bean casserole, so you are not tempted to eat it. Heck bring this salad to Christmas dinner and wow people with how darn good it tastes! Most importantly, I am here to help out and am going to come up with some new recipes for you all in the next couple of weeks / months!

I know you are thinking yah, yah, okay I will try not to eat the whole plate of cookies (lord knows I want to), but you can and you will not eat it if you put your mind to it! Done with my sermon now!

Oh, I also need to share our super exciting family outing, Menards. “You save big money, you save big money when you shop Menards.” That damn song! I think I heard it 100 times yesterday. The deer haunters need to pause and aim for the speakers at Menards for my sanity. Whoop, I know we are ripping it up in our 30’s! In all seriousness Mason had a blast. They have their Christmas decorations out and he was running from light displays to ornaments to snow village. If you are looking for cheap entertainment Menards is the place! Who needs the Children’s museum, whewwwwww not us. After this little adventure we put up all our Christmas decorations. The cutest thing was seeing Mason outside “helping” daddy! We finished out the evening with a visit from my sister and her better half from Alaska! Great seeing them!

Chicken Almond Chop Salad
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. Citrus Poppyseed Vinaigrette
  2. 1/3 C Olive Oil
  3. 1 Lemon, Juice
  4. 3 tbsp Balsamic Vinegar
  5. 1 1/2 tsp Poppy Seeds
  6. 1/2 tsp Salt
  7. 1/4 tsp Pepper
  8. 1 Grapefruit, Juice
  9. 1 tbsp Agave Nectar or Honey
Chicken Almond Chop Salad
  1. 1 bag Broccoli Slaw
  2. 1 bag Brussel Sprouts, shaved
  3. 1 bunch Kale, chopped
  4. 2 C Chicken, cooked and chopped
  5. 1 C Raisins
  6. 1 C Almonds, slivered
Directions
Citrus Poppyseed Dressing
  1. Mix together dressing ingredients in a medium sized bowl.
Chicken Almond Chop Salad
  1. Toss salad ingredients together in a large bowl.
  2. Stir in dressing when ready to serve.
Notes
  1. This salad will stay fresh for up to 3 days in the refrigerator as long you leave the dressing off. Just put on the dressing when ready to serve.
http://barerootkitchen.com/
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Oatmeal Raisin Bites

Peanut butter is HANDS DOWN my favorite food and our dog’s too! If we get out anything in the kitchen that remotely resembles peanut butter (e.g. toaster, knives, celery) she immediately runs to get her peanut butter bone. For those Harry Potter fans we have to call it Voldemart or she goes crazy. I totally get her reaction! I mean really what could be more incredible than eating peanut butter right out of the jar?

Nothing in my opinion! Give me a spoon!

But I do not like just any peanut butter. I am a PB snob! I either like to make it from scratch, which is way easier than you might think if you have a food processor. All you have to do is add 4 cups of peanuts, a tablespoon of sunflower oil, 1 tsp salt (optional), couple tablespoons of coconut palm sugar or evaporated cane sugar and let the food processor go until it is creamy. When I don’t make it from scratch my favorite brand of peanut butter is Justins (for almond butter and they make a mean hazelnut spread that actually has hazelnuts instead of sugar as the number one ingredient, unlike Nutella….don’t buy Nutella, EVER). This PB is sold at Target, but is hard to find at other grocery stores, so my runner up is Smuckers natural. I hate and I MEAN HATE Jiff, Skippy, Peter Pan…..EWWWW! There is a “fake” taste to them that I just can’t get over.   

Now, as far as peanut butter combos my favorite is apple slices and PB, but I also like celery and bananas with PB. The banana/PB combo is why I made these oatmeal cookie bites. Well, and due to the fact that I am STARVING 24 hours a day between nursing and distance running! All I can think of is, “LAY OFF ME I AM STARVING.”

Aside from making these bites, we finally overcame a 102.9 degree temp in Mason on Thursday afternoon. Poor kid! We knew something was up when he was not running around the house like a maniac! Kaeden is also tipping the scales. At his 2 month appointment he was in the 100th percentile for his height/weight ratio and was over the 100th percentile for head circumference. Big kiddo :)

Tomorrow is also my birthday. BIG 3-7. What the heck happened to me just turning 21. Geez! Anyway, I got three presents from Mason. A mini-basketball, glow in the dark bracelets and a toy car. The best part about this gift was Mason loved them so much and we were able to play together, BEST PRESENT EVER! Wow, do I love my kids. My other birthday present was dinner with Luke at Fogo de Chao. Delish! Thanks gamma for babysitting and undergoing chaos for a couple of hours so mommy and daddy could have some quality time! 

Oatmeal Raisin Bites
Serves 16
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 C Banana Chips
  2. 1 C Slivered Almonds
  3. 3/4 C Peanut Butter (or Almond Butter)
  4. 1/2 tsp Cinnamon
  5. 1/2 C Raisins
  6. 1/3 C Maple Syrup
  7. 1/2 C Protein Powder (vanilla or chocolate)
  8. 1/2 tsp Salt
  9. 1 C Oats (gluten free certified)
Instructions
  1. Chop up banana chips and almonds into fine pieces in a food processor. Transfer this mixture into a large bowl.
  2. Add the remaining ingredients to the bowl.
  3. Mix together with a hand mixer until everything is blended together into a thick dough.
  4. Roll into walnut sized balls.
  5. Store in an air tight container or food storage bags in the refrigerator for 1-2 weeks or in the freezer for up to 2 months.
http://barerootkitchen.com/
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Tropical Almond Bars

On day 12 of a Paleo challenge. Since I am a high endurance runner and nursing a 2 month old, I need high fat, protein snacks. Without them I feel lethargic and have really slow runs. It is amazing the difference when I don’t have higher carb snacks before my runs! Plus, I have noticed the baby sleeps for longer periods when I chow down high carb Paleo snacks.  

When I am short on time, my favorite go to bar is a Larabar. They are good, but not outstanding. Trust me when I say that homemade is better!

When my boys were napping on Sunday (a rare miracle), I made these tropical bars. They are fantastic! The biggest gem in them is the dried cantaloupe. Cantaloupe is my least favorite fruit. I hate it with a passion, but in the dried form it is amazingly delish. I also tossed in some dried mango and pineapple. Yummy! 

Anyways, give these bars a shot. You will love them. 

Tropical Almond Bars
Serves 16
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 C Almonds
  2. 1 C Pistacios
  3. 3/4 C Almond Butter
  4. 1 C Cantaloupe, dried
  5. 1 C Pineapple, dried
  6. 1 C Mango, dried
  7. 1/4 C Water
  8. 2 tbsp Maple Syrup
Instructions
  1. Add dried fruit and water to a food processor. Mix together until fruit is chopped into small pieces.
  2. Toss in the maple syrup, nuts and almond butter. Blend together until a thick dough forms and nuts are chopped. You made need to stop the food processor a few times to redistribute the dough.
  3. Press dough into an 8 x 8 pan. Refridgerate for an hour before cutting into squares. Store for three weeks in fridge or several months in freezer.
http://barerootkitchen.com/
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Cookie Dough Blizzard

 

Some days you just want something sweet for dinner. I mean really all I wanted was a blizzard from Dairy Queen, but I am frightened by the ingredients in their ice cream so I rarely go. For good reason too….just have a look at the toxic ingredients in Dairy Queen’s soft serve ice cream:

– Calcium Sulfate
– Polysorbate 80
– Magnesium hydroxide
– Xanthan Gum
– Corn Syrup Solids Corn syrup, corn syrup solids, and high fructose corn syrup (HFCS) are all made from corn, and bottom line, all are sugar and genetically modified)
– Potassium Sorbate
– Mono and Diglycerides
– Guar Gum
– Sodium Phosphate
– Soy Lecithin or Soya Lecithin
– Carrageenan

Sounds yummy, huh? Well, if you were to make homemade ice cream I guarantee you wouldn’t be reaching for any of these ingredients! When I have time and energy I prefer to make my own ice cream from Greek Yogurt. However, dairy is not always my best friend either! Today I decided to use bananas as the base for the ice cream and make a raw cookie dough from peanuts, almonds, honey, vanilla, salt and dark chocolate chips. Doesn’t get much healthier than that! I have to admit it tasted different than the highly unhealthy cookie dough blizzards from Dairy Queen (mostly because of the bananas), but it was delish!

Give it a whirl when you are craving ice cream and want it to be HEALTHY! Or just make the raw cookies. They are incredibly yummy! Doesn’t this picture just make you want to dig in!

Raw Cookie Dough Cookies

Cookie Dough Blizzard
Serves 2
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Cookie Dough
  1. 3 C Peanuts
  2. 1/2 C Honey
  3. 1 1/4 C Almond Flour
  4. 1/2 tsp Almond Extract
  5. 1/2 tsp Vanilla
  6. 1/4 tsp Salt
  7. 1/2 C Mini Dark Chocolate Chips
Ice Cream
  1. 3 C Bananas, frozen
  2. 1/2 tsp Vanilla
  3. 2 tbsp Cacao Powder
  4. 2 tbsp Almond Butter
  5. 1/2 C Almond Milk
Directions
Cookie Dough
  1. Add peanuts to a food processor and process until peanut butter forms. This will take between 3-5 minutes.
  2. Pour in honey, extracts, salt and almond flour until cookie dough forms. Pulse in chocolate chips.
  3. Freeze for 1 hour to harden it a bit for the ice cream.
Ice Cream
  1. Add all ingredients to a high powered blender. The mixture will be thick, so you will have to stop the blender to stir and start again. I had to do this about 5 times before a smooth ice cream formed.
  2. Cut up the frozen cookie dough and stir into ice cream.
  3. ENJOY!
http://barerootkitchen.com/
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Paleo Noodle Lasagna

You may have noticed that my blogging activity has decreased over the last month. The main reasons for my absence is nothing has tasted good for the last 14 weeks. Many things like salad greens repulse me beyond belief and I am VEGGIE LOVER!

Oh, the joys of being pregnant! So, because I have been eating very bland and boring things repetitively, I have not mustered up the creativity to actually put something on her that is BLOG WORTHY! 

Until today…….

I actually had a craving for lasagna, but the real deal. I didn’t want to use zucchini noodles, because veggies sound terrible right now and quite frankly as much as I love my Beef Zucchini Lasagna recipe it really only tastes good fresh. I am a leftover SNOB and I just can’t get myself to eat this dish after the first day. 

SO…..my husband can’t tolerate rice (it flares up his arthritis symptoms, leaving out rice noodles) and cannot have corn yet (leaving out corn noodles), but he is now okay with tomatoes, peppers and almonds. HOLLER, HIP-HIP-HOORAY, because this makes meal time way less restrictive. Anyway, I researched how to make fresh almond flour noodles and found a fabulous recipe from Brittany Angell for the noodles in this recipe.

Luke has not been able to reintroduce cheese yet. This was the second challenge on making this dish! Traditional lasagnas are made with ricotta. Oh boy, what to do? Well, I found a great dairy free recipe using almonds. The consistency came out perfect and made this lasagna irresistibly creamy! 

Finally, I topped half of the lasagna with cheese and I really should have only done a 1/4 of it because Luke had half of it gone in two days! More for me, boom!

Oh and I must also mention this dish tastes wonderful fresh out of the oven and heated up the next day in the microwave, which is a major bonus that I was striving for when making this dish.

This is my favorite lasagna I have on my blog. They are all good, but this one just takes the CAKE! 

Paleo Noodle Lasagna
Serves 8
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Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Ingredients
Almond Ricotta Cheese
  1. 1 1/2 C Blanched Almonds, slivered
  2. 1 C Water
  3. 1 Lemon, juice
  4. 4 tbsp Olive Oil
  5. 1 tsp Sweet Basil
  6. 1 1/2 tsp Salt
  7. 1 tsp Garlic Powder
Almond Flour Noodles
  1. 3 C Blanched Almond Flour
  2. 6 tbsp Tapioca Starch (or Arrowroot Powder)
  3. 1/4 tsp Salt
  4. 2 tbsp Psyllium Husk Powder
  5. 2 tbsp Water
  6. 2 Eggs
Spaghetti Sauce
  1. 2 - 25 oz. Jars Marinara Sauce
  2. 2 lb. Grass Fed Ground Beef
  3. 1 1/2 C Red Bell Pepper, chopped
  4. 1 1/2 C Mushrooms, chopped
  5. 1 tsp Sweet Basil
  6. 1 tsp Salt
  7. 1/2 tsp Celery Salt
  8. 2 C Mozzarella Cheese, shredded (optional topping if you tolerate dairy)
Directions
Almond Ricotta Cheese
  1. Place blanched almonds to the blender and cover with water. Allow to soak for at least 3 hours.
  2. Add remaining ingredients and blend together until it forms a creamy ricotta cheese.
  3. If the cheese is to thick add an additional tablespoon of water at a time until it reaches the correct consistency.
Spaghetti Sauce
  1. Brown the grass fed beef until cooked completely. Add in the basil and salt for flavor.
  2. Pour the spaghetti sauce, chopped mushrooms/peppers, hamburger and celery salt into a large sauce pan. Cook over medium low heat for 30-45 minutes until the mushrooms and peppers start to become a little tender. They will finish cooking in the oven.
Almond Flour Noodles
  1. Preheat oven to 400 degrees.
  2. Mix together all ingredients in a bowl with a pastry cutter. The dough will be very thick and hard to combine at the end, but use your fingers to combine if necessary.
  3. Form into a ball, divide into two pieces of dough and roll out between two pieces of parchment paper one section of the dough at a time.
  4. Make sure to roll out into a thin layer (about a 1/16 to 1/8 inch in size). To form noodles cut with a pizza cutter.
  5. Add a layer of pasta sauce to the bottom of a 13x9 pan.
  6. Top with a layer of the almond flour noodles, half of the almond ricotta cheese (spread out evenly across the noodles) and half of the spaghetti sauce.
  7. Repeat with another layer of noodles, ricotta cheese and sauce.
  8. Sprinkle mozzarella over the top of the lasagna (if you can tolerate dairy). Otherwise leave it off and top with aluminum foil.
  9. Bake for 30-35 minutes. Allow to cool for 10-15 minutes before serving.
Adapted from Brittany Angell
Adapted from Brittany Angell
http://barerootkitchen.com/
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Artichoke Stuffed Chicken

What is new in our world, potty training! Not for me or Luke, although considering I have had to high tail it off into the bushes during long runs it is actually for our little man! For the most part he has been a little rockstar when we get him on the potty.

It is just getting him on the potty! We bought some stickers for a calendar and give him 1 for potty and 2 for doing the big dead (aka…number 2). He also gets a piece of chocolate for number 2. This has helped, but he still likes to hide behind his train table and pinch out a loaf in his diaper! Oh the joys of parenthood.

But, I didn’t get on here to talk about bowel movements only!

I actually wanted to share a new chicken recipe that I made the other night. I really wanted a sandwich, so I made my Herbed Flatbread (without the eggs, I substituted a flax egg, which is 1 tablespoon flax and 3 tablespoons of water) and artichoke stuffed chicken breasts. It was delicious!

Artichoke Stuffed Chicken
Serves 3
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 lb Chicken Breast
  2. 1/2 C Artichokes, chopped
  3. 1/2 C Mushrooms, chopped
  4. 1/2 C Almonds, chopped
  5. 1 lb. Bacon (nitrate-free)
  6. 1 tbsp Olive Oil
  7. 1 tsp Salt
  8. 1/2 tsp Pepper
  9. 1/2 tsp Onion Powder
  10. 1/2 tsp Garlic Powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Butterfly chicken breasts in half and flatten with a meat mallet.
  3. Mix together the salt, pepper and spices in a small bowl. Rub on top of the chicken.
  4. Sprinkle 1/4 of the artichokes, mushrooms and almonds on top each of the four chicken breasts. Fold together and wrap with the bacon (I also use twine to tie them together and this helps keep the stuffing inside the chicken while cooking).
  5. Heat olive oil in a large saucepan over medium heat. Cook chicken breasts until golden brown on each side (about 5 minutes on each side). Transfer to a roasting pan and bake in the oven for 20-25 minutes.
  6. Allow meat to cool for 5-10 minutes before serving.
Notes
  1. As shown in the picture I made this into a chicken sandwich, but can also be served with your favorite side dish.
http://barerootkitchen.com/
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Peanut Butter Oat Bars

I found a baby picture of Mason while cleaning out my office along with an unused picture frame. Instead of it continuing to collect dust, I put it out next to the TV in my office. Well, Mason, engaging in his terrible twos, thought it would be fun to start sliding the frame across the TV stand. PUSHING MOMMY’S BUTTONS, yeppers! I asked him to stop. He scowled and proceeded to throw the picture frame against the wall. It didn’t break luckily, but it put a hole in the sheet rock. I wanted to say, “What the blankety blank is wrong with you, you flippity flip, jerk off!” Obviously I didn’t say this!

Instead my reaction was to turn off cartoons, take away his milk, cars/toys, etc. until he apologized. He laid on the floor kicking and screaming for a good 15 minutes until finally he got up, came over and said, “I am sorry mommy.” I showed him the hole in the wall and told him, “You gave the wall an ouchie and that is not nice. What do you say to the wall?” He then apologized to the wall. Super cute, but jeez I kept thinking, “Oh my, this is just the tip of the terrible twos and “terror”ific threes iceberg! Fun times ahead!”  

Allright, now on to my some breakfast goodies….Homemade Clif Bars…SO YUMMY! 

My all time favorite snack for long runs are Chunky Peanut Butter Cliff Bars. They are 100% amazing, have many good organic ingredients. Even though the ingredients in Clif Bars are far better than almost every other energy bar, I am still skeptical of soy lecithin and soy protein. In a pinch this my bar of choice (e.g. on the road or away from home or just when I am too lazy to make some at home). However, I really do like to make my own energy bars because then I know all of the ingredients and can control the amount/type of sweetener. Hope you enjoy these bars as much as my mouth does!   

Peanut Butter Oat Bars
Serves 16
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 1/2 - 2 C Gluten Free Certified Oats
  2. 1 C Peanut Butter
  3. 1/4 C Maple Syrup
  4. 4 tbsp Coconut Palm Sugar
  5. 2 tbsp Coconut Oil, melted
  6. 1/4 C Cacao Powder
  7. 8-10 Medjool Dates, remove pits
  8. 1/2 tsp Sea Salt
  9. 1 tsp Vanilla Extract
Instructions
  1. Chop dates in a food processor until they are broken down into small pieces. Add in the peanut butter, maple syrup, vanilla extract, cacao powder, coconut oil, salt, and coconut palm sugar and mix together until combined together.
  2. Pulse in the oats 1/2 cup at a time until they are mixed together and a thick batter forms. I only used 1 1/2 cups for my bars, but add more depending on if you want the bars dry or not.
  3. Press the dough into the bottom of an 8 x 8 cake pan.
  4. Refrigerate for 1 hour, cut into squares and serve.
http://barerootkitchen.com/
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Frozen Strawberry Parfait

Another breakfast item, whoop, whoop! I love smoothies, but sometimes I want them to be thicker and have some crunch to them! To get this effect yesterday, I made a smoothie, but added less liquid to make it thicker and layered it between a nut mixture to give it some crunch. I was also able to sneak some spinach into the smoothie layer too. I know kids are suckers for not wanting to eat greens, but I bet you they would eat this and not even know there was spinach in there (well unless they see you make it). 

I must admit that even though I am loading this recipe under breakfast, I actually made this for lunch because I wanted a strawberry spinach salad, but wasn’t in the mood for physically eating spinach. I go through streaks where I am salad fanatic and then don’t want to be near greens for months. What to do? Well, put greens in something so I don’t even know I am eating them. Yep, yep, just call me a BIG KID. 

At any rate this totally hit the spot! Enjoy! 

Frozen Strawberry Parfait
Serves 2
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
Frozen Strawberry Layer
  1. 1 C Frozen Strawberries
  2. 1 C Spinach
  3. 1 C Ice
  4. 1 C Strawberry Greek Yogurt
  5. 1 tbsp Agave Nectar
  6. 3/4 C Pomegranate Juice
  7. 1/2 C Water
Almond Coconut Granola
  1. 1/4 C Almonds
  2. 1/4 C Coconut Flakes, unsweetened
  3. 1 tsp Coconut Palm Sugar
  4. 1 tsp Maple Syrup
  5. 1 C Fresh Strawberries, sliced
Directions
Frozen Strawberry Parfait
  1. Place smoothie ingredients into a high powered blender. Blend on low to get the ingredients to start mixing together and turn to high. May need to stop periodically and mix everything together by hand a few times (or use the plastic mallet that comes with your blender to push the ingredients towards the blade while mixing). Stop when the ice, spinach and frozen strawberries are blended together.
Almond Coconut Parfait
  1. Pulse together almonds, coconut and sweeteners in a small food processor. Chop together until the almonds and coconut are into smaller pieces.
  2. Add 1/2 of the frozen strawberry layer to a glass, top with fresh strawberries and a tablespoon of the granola mixture. Repeat this and add more granola/strawberries to the top.
  3. Serve immediately.
http://barerootkitchen.com/
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Almond Cranberry Cookies

After only getting four hours of sleep I really needed something protein dense and a little sweet to get me through my workout and my work day! So, I was going to make my apricot cashew cups with cherries instead of apricots, but I thought a cookie would hit the spot better. Also, since I am on day 5 of a 22 day challenge I knew I would get some frowns when I posted a picture of the cookie to our board, but I don’t consider these cookies a non-healthy item! They are free of processed sugars, grains and butter. The fats are almost 100% from nuts, so I just went with it. 

I guess most importantly is I want to encourage people to eat items like this when they are doing clean eating or fitness challenges. I know the goal is to lose weight and these may seem like you are setting yourself back, but how are these cookies different than a Larabar or a protein bar? It is just because they are called a COOKIE that you think, “OH, she (or I) should not be eating that!” WRONG! If you work out and run as much as I do then you should be eating these! 

All right enough of my sermon! Aside from these cookies we are doing great on the home front. Luke’s doctor gave the go ahead for him to eat rice, which is UBER exciting for him. For those who know my husband his lifeline in the past was Asian food, so  when he went on the AIP diet rice was the toughest one! He still can’t have soy though he has to be really careful when he goes to Chinese restaurants and only get steamed veggies with rice and then he adds coconut aminos, which is like soy sauce. FUN TIMES! 

Enough ramblings for one day….I need to get my BUTT to work :) 

Almond Cranberry Cookies
Serves 24
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 C Almonds, raw
  2. 1 C Cashews, raw
  3. 1/4 C Almond Butter
  4. 2 tbsp Palm Oil Shortening
  5. 1 Egg
  6. 1 1/2 C Almond Flour
  7. 1/4 C Coconut Palm Sugar
  8. 1/4 C Agave Nectar
  9. 1 tsp Sea Salt
  10. 1 tsp Baking Soda
  11. 1 tsp Maple Extract
  12. 3/4 C Cranberries
  13. 3/4 Chocolate Chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Add nuts to a food processor and mix until the oil from the nuts starts to break down into a butter. Once this happens add in the palm oil shortening and the almond butter. Continue to process until a smooth butter forms.
  3. Add in the almond flour, baking soda, agave nectar, egg, maple extract, sea salt and coconut palm sugar. Pulse 8-10 times until the liquids are completely combined. You may need to stop the food processor and stir by hand.
  4. Pulse in the chocolate chips and cranberries.
  5. Drop by heaping spoonfuls onto to a cookie sheet (about the size of a golf ball) and bake for 10 minutes.
  6. Allow to cool on the pan for a couple of minutes before transfer to a cooling rack.
http://barerootkitchen.com/
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Chocolate Chip Cookie Bars

Sleigh bells ring….are you listening? In my kitchen, baked goods are glistening. A beautiful sight, my mouth’s happy tonight! Eating some drizzled cookie bars! 

How about a little tune to kick off my holiday baking expedition?

Every year, I make a whole host of different cookies and bars to share with family and friends for Christmas. Normally, I make a mixture of gluten free and gluten filled goodies. However, this year I am only going to make Paleo and gluten free versions because everyone in my house now eats gluten free.

One recipe that I tested yesterday was a chocolate drizzled almond cookie bar. My whole mission was to omit eggs and dairy, considering several folks are allergic, and to use as little sweetener as possible while still making them edible. Mission accomplished because these are DELICIOUS!

Obviously these are not going to make it to Christmas because either myself or Mason will have them devoured before then, but you could make these up to a month in advance and freeze them. In fact, for Holiday baking I make cookies up to 3 weeks prior and just store them in our garage. Now grant, I live in Minnesota and have the luxury of doing that, but if you live in a warmer climate just put them in an airtight container in your freezer. I promise they will still taste great after you thaw them for an hour.

Chocolate Chip Cookie Bars
Serves 12
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 tbsp Palm Oil Shortening, melted
  2. 2 C Almonds, raw
  3. 1 1/2 C Almond Meal
  4. 1 tbsp Coconut Flour
  5. 1/3 C Agave Nectar or Maple Syrup
  6. 1/3 C Coconut Palm Sugar
  7. 1/2 tbsp Vanilla
  8. 1 tsp Salt
  9. 2 C Mini Chocolate Chips, I prefer Enjoy Life
Instructions
  1. Preheat oven to 350 degrees.
  2. Add almonds to a food processor. Mix until a fine powder forms. Toss in the melted palm oil shortening and mix together until almond butter forms. Will take approximately 5-10 minutes. You may have to stop and push down the sides to get a uniform mixture.
  3. After butter has formed, pour in the almond meal, coconut flour, agave nectar, coconut palm sugar, vanilla and salt into the food processor. Pulse until a thick cookie dough forms.
  4. Add in 1/2 of the chocolate chips (1 Cup) and pulse together a few more times until the chips are combined into the dough.
  5. Press the dough into a lightly greased (I used a little palm oil shortening) 8 x 8 metal cake pan. Bake for 16-18 minutes or until golden brown.
  6. While the cookie bars are cooling, add remaining chocolate chips to a small microwave safe bowl. Heat up in 30 second increments, mixing in between until chocolate is completely melted. It took 1 minute and 30 seconds for me.
  7. Using a metal spoon, scoop up some of the melted chocolate and lightly drizzle over the top of the bars.
  8. Cool for an hour (if you can wait that long), cut into squares and eat your heart out!
http://barerootkitchen.com/
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Asian Ginger Coleslaw

Just finished the Minneapolis Duathlon yesterday. What a fun race and great outcome (I finished 8th out of 445 females and took first in my age division). And the outcome happened despite having a bike mishap and running my slowest run splits ever. It was hot and after recovering from a 21 mile run the weekend before I just didn’t have it in my legs to run my normal pace. I am 100% pleased with the outcome that is for sure. The best part of the race was seeing my men out there (husband and Mason). Mason gave me a high five and waved at me/giggled hysterically when he saw me running under a bridge on the course. It is moments like these that are special and unforgettable! 

Now for the coleslaw, when we traveled to Washington DC we had the most amazing crab cakes with an Spicy Ginger Coleslaw. I have always wanted to try to recreate that coleslaw. However, since I am eating this for lunch I decided to tone down on the heat and save the “Spicy” recipe for later. For now, I am going a sweeter route with this Sunbutter Ginger version. This salad is crunchy and full of flavor. 

Asian Ginger Coleslaw
Serves 8
Looking for a twist on coleslaw? Try using napa cabbage and a ginger dressing to spice things up! This coleslaw is crunchy and delightfully full of flavor. It is the perfect complement to fish tacos (omit the raisins) or can also be served for a light lunch.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
Coleslaw
  1. 4 C Napa Cabbage, shredded
  2. 2 C Carrots, shredded
  3. 2 Medium Apples, chopped
  4. 1 C Slivered Almonds
  5. 1 C Raisins (optional)
Sunflower Ginger Dressing
  1. 3 tbsp Sunbutter
  2. 1/4 C Olive Oil
  3. 1/4 C Apple Cider Vinegar
  4. 2 tbsp Maple Syrup
  5. 1 tsp Ginger, crushed or grated
  6. 1 tbsp Garlic, finely chopped
Directions
Coleslaw
  1. Using food processor, finely chop the cabbage and carrots. Set aside in a medium sized bowl.
  2. Chop the apples and add to the bowl along with the raisins and almonds.
Sunbutter Ginger Dressing
  1. Add dressing ingredients to a small bowl. Mix until combined.
  2. Pour the dressing on top of the coleslaw and toss until the dressing covers all of the ingredients.
http://barerootkitchen.com/

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Cranberry Energy Bars

Ever tried a Larabar? They are delicious and typically only have five ingredients. Instead of spending a dollar per bar I decided to make some at home to save some money.

My son loves these bars. He wakes up in the morning asking for a, “beckfast ba, momma.” He can eat two big ones in one sitting, which I love since it is hard to get him to eat other sources of protein.  I also love having them around the house for a snack or even a pre-workout pick me up.

Cranberry Energy Bars
Serves 16
These bars are gluten free, dairy free and free of processed sugars. They make for a perfect breakfast for toddlers or for a pre-race snack for high endurance athletes.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 C Mixed Nuts (almonds, cashews, pecans, peanuts, etc.)
  2. 1 C Sunflower Seeds
  3. 2 C Dried Cranberries, no sugar added
  4. 3/4 C Dried Plums, no sugar added
  5. 1 C Sunbutter
  6. 1/3 C Maple Syrup
  7. 1 C Oatmeal
  8. 1 tsp Sea Salt
  9. 1/2 C Mini Dark Chocolate Chips
Instructions
  1. Put nuts, oatmeal, sunflower seeds, chocolate chips and dried fruit into a food processor. Pulse until nuts are finely chopped.
  2. Add in sunbutter, maple syrup and sea salt. Combine until a sticky batter forms.
  3. Press into an 8 x 8 pan and refrigerate for one hour before serving.
  4. Slice into squares and enjoy!
http://barerootkitchen.com/

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Berry Almond Salad

This day has been beautiful and a day of growth for me. It started out with nine holes of golf with my husband. After a four year hiatus from my clubs, I am happy to say that I ended up parring one hole! Maybe a four year hiatus is not right, because really it is more like a 16 year hiatus with a few rounds tossed in here and there. 

So, getting back out on the golf course and enjoying it was a huge step for me. Golf was something I did with my birth father and when we had a falling out my sophomore year of high school, my heart was broken and my favorite sport only reminded me of our relationship because golfing with him is how I got started in the first place. I even ran him over with a golf cart on accident (don’t fret I was five and am a much better driver now).

All joking aside, as more holidays and birthdays passed without talking to my dad and brother, I started to fall apart (both on and off the golf course). The hardest part was I was really good at golf. However, I lost focus in practice and starting to do poorly at tournaments. It got so bad that my golf coach finally took me out of practice and drove me to the driving range. He could tell something was bothering me. Anyway, he asked me to hit three balls. For you golfers out there, it was duff, duff, duff (e.g. all terrible shots). Right after the third shot, he looked me square in the eyes and said “What is going on? Your swing is beautiful, but you are lazy with your follow through and are not looking at the ball.”  I explained the loss of my father and brother was affecting me in more ways that I could cope with anymore and I told him, “Sorry coach but I can’t be on the team anymore.” And just like that I said my goodbyes and never looked back.

So, fast forwarding to 2014, I think gross, you big pansy, you are much stronger than that weakling. And I am, but I think I am stronger because I started to rebuild my relationship with my brother in 2009 and my birth father in 2013. With these relationships still getting stronger, I decided to address my fears on the course. Sounds dumb, but it felt great and I can’t even begin describe how awesome it is to finally overcome this trepidation and hit well for that matter. Probably too much information, but I know someone out there can relate or find strength in this story!

Okay, moving back to what this blog is really about….FOOD. I made this vibrant salad for lunch. The combination of the berries, dried cherries, almond and hemp seed nut butter dressing is AMAZING! It was the perfect on a hot summer day!  Not to mention my husband said that he could just eat the dressing with a spoon. This is ironic because I thought the exact same thing when I used a variation of this dressing for my Napa Sesame Salad.

Berry Almond Salad
Serves 2
A blend of berries, dried cherries and strawberries on top of a kale/arugula blend create a beautiful and delicious salad. I served this with a hemp seed sunbutter dressing, but you could also use a raspberry vinaigrette or poppy seed dressing.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Berry Almond Salad
  1. 2 C Arugula
  2. 2 C Baby Kale
  3. 1 C Strawberries, thinly sliced
  4. 1 C Blueberries
  5. 1/2 C Dried Cherries
  6. 1/2 C Raw Almonds, chopped
  7. 1/2 C Parmesan Cheese (optional)
  8. 1/2 C Red Onion, thinly sliced
Hemp Seed Sunbutter Dressing
  1. 1/4 C Sunbutter
  2. 3 tbsp Olive Oil
  3. 3 tbsp Apple Cider Vinegar
  4. 1 Lemon, juice
  5. 3 tbsp Honey
  6. 1 tsp Salt
  7. 1 tsp Pepper
  8. 4 tbsp Hemp Seeds
Directions
Berry Almond Salad
  1. Add greens to a large bowl and top with fruit, cheese, nuts and onions.
Hemp Seed Sunflower Dressing
  1. Add salad dressing ingredients to a food processor and mix until combined.
  2. If serving immediately, go ahead and toss the dressing with the salad. Otherwise, I recommend storing the salad dressing separately or you will have a wilted mess. Just add the dressing right before you plan to eat it.
http://barerootkitchen.com/

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Stuffed Acorn Squash

Sundays are great because it gives us time to do family activities. One of my favorites is to have a nice brunch.

We had some delicious pre-cooked beff/pork sausage from our meat CSA and some acorn squash, so I made this meal. Luke told me three times that this was really good, so that should be some incentive to try it!

Plus, cooking gave me a break from watching the World Cup. Don’t get me wrong I like soccer, but not 9 hours per day for a weeks on end. Sorry soccer enthusiasts, but I would rather watch American Football :)

Stuffed Acorn Squash
Serves 4
Apples, fresh pork/beef sausage, oregano and almonds stuffed in acorn squash made for a delicious Sunday brunch with the family!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 min
Ingredients
  1. 2 Acorn Squash
  2. 2 Apples, chopped
  3. 1/4 C Fresh Oregano, chopped
  4. 1 tsp Salt
  5. 2 tbsp Maple Syrup
  6. 1/8 Cayenne Pepper
  7. 1/2 tsp Pepper
  8. 1 lb. Pork/Beef Sausage (pre-cooked), chopped
  9. 1/2 C Almonds, raw & chopped
  10. 1 Yellow Onion, chopped
  11. 1 tbsp Garlic, crushed
  12. 1 tbsp Coconut Oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash in half & scoop out inside of squash. Place upside down in cake pan and fill 1 inch of water in the bottom. Top with tinfoil and bake for 45 minutes.
  3. While the acorn squash is baking, heat up coconut oil in large saucepan. Add onions and garlic and cook for five minutes.
  4. Toss apples, almonds, sausage, oregano and spices into pan and saute for another five minutes, stirring occasionally. Add more salt and pepper to taste (if necessary).
  5. After squash is done, pour a heaping spoonful of the sausage apple mixture on top.
http://barerootkitchen.com/

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Apple Kolhrabi Salad

Day two of PTO, well not really PTO because I have been reformatting this site all day :) At any rate, here I am watching “The Conjuring”, working on my blog and there is a thunderstorm working its magic outside. Talk about a silly idea when I am home alone. I used to love scary movies, but I am not sure that is the case anymore! They really creep me out now.

During a break from the movie, I needed to use up some arugula and garlic greens from our CSA (Crop Share Agreement from www.driftlessorganics.com, I am not getting endorsed to promote them, I just love this farm and their veggies), so I made a creamy arugula salad dressing. This put me in a bit of a pickle because I had dressing, but no salad greens to eat with the yummy dressing.

Going back to the drawing board, I thought why not use fruit, dates and some veggies and see how it tastes. It was a pretty darn good combo I must say! In fact, I liked having greens in the dressing instead of the salad because the leaves tend to get wilted. I am a consistency girl, so once spinach, lettuce or any green is no longer crunchy than I no longer want to eat it. Picky, picky, I know, but at least I try to eat as many of them as possible! 

So, the best part about this salad is you get hints of pepper from the arugula, sweet from the date, salt from the cashews and tart from the apple. It is a wonderful balance of texture and flavors. I will be making this again for sure!   

Apple Kohlrabi Salad
Serves 2
This salad is a wonderful balance of flavor and texture with hints of pepper from the arugula, sweet from the date, salt from the cashews and tart from the apple.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
Creamy Arugula Dressing
  1. 2 C Arugula
  2. 1/2 C Greek Yogurt, plain
  3. 1 Lemon, juice
  4. 1/2 C Garlic Greens
  5. 2 tbsp Honey
  6. 1/2 tsp Salt
  7. 1/4 C Apple Cider Vinegar
  8. 3 tbsp Olive Oil
Apple Kohlrabi Salad
  1. 1 Pink Lady Apple, chopped
  2. 1/2 C Medjool Dates, pitted and chopped
  3. 1/2 C Cashews, chopped
  4. 1/2 C Almonds, chopped
  5. 1 Kohlrabi, chopped
  6. 1 C Fresh Blueberries
Directions
Creamy Arugula Dressing
  1. Put dressing ingredients into food processor and mix until creamy. Will take roughly 1 minute.
  2. Add additional honey one teaspoon at a time if you want the dressing sweeter.
Apple Kohlrabi Salad
  1. Chop nuts, dates, apples and kohlrabi (make sure to peel the kohlrabi since the outer skin is tough; I left the peel on the apple).
  2. Put the chopped ingredients and blueberries into salad bowls & top with dressing. I evenly divided mine into two bowls.
Notes
  1. For strict Paleo diet, try coconut milk or a non-dairy yogurt.
  2. Use the leftover dressing for sandwiches or other salads. I actually made a gluten free pizza and used it in place of pizza sauce :)
http://barerootkitchen.com/

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Peanut Butter Granola

We had family in town last weekend and my mother-in-law loved my homemade granola. Of course I didn’t write down the recipe, but I promised to make more to be able to share it here. You would think I would learn to use measuring cups and spoons, but I never do. I just throw stuff together until I get the right consistency or taste. It is fun never measuring because then I get a new recipe every time.

I tried my best to recreate the granola Sherry liked. I didn’t have the exact same ingredients, so this one turned out different (equally delicious though). Mason loved it if his opinion matters. It does in my world :)

Feel free to experiment with other nuts, dried fruit and nut butters.

Peanut Butter Granola
Serves 12
Crunchy peanut butter granola for yogurt parfaits, cereal or just snacking!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 C Apricots, unsweetened
  2. 1 C Medjool Dates
  3. 1 C Almonds
  4. 1 C Sunflower Seeds
  5. 1/4 C Coconut Oil
  6. 1 tsp Vanilla
  7. 1 C Peanut Butter
  8. 1/2 C Honey
  9. 3 C Oats, certified gluten free
Instructions
  1. Preheat oven to 325 degrees.
  2. Place almonds, dates, apricots, coconut oil and sunflower seeds in food processor. Mix until every thing is minced.
  3. Heat peanut butter and honey in large microwave safe bowl for 30 seconds. Stir in vanilla, oats and nut mixture.
  4. Pour granola on to cookie sheet. Bake for 20-25 minutes (stir midway through baking time to cook evenly).
  5. Allow to cool for 20-30 minutes before serving.
http://barerootkitchen.com/

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Gouda Stuffed Chicken

What a great weekend! It started out with a neighborhood progressive dinner where we hosted the appetizer & other houses made the main course/dessert! Our neighbors are a hoot, so it was a great time.

Also, on Sunday we had some of our best friends over for a visit. They are expecting their 4th kiddo. Since our swing, bouncer and other baby items are collecting dust, we loaned them out until (or if) we get around to having number two. I had a hard time conceiving Mason due to low progesterone levels, so it will be a miracle to have another kid. In fact, when I went in for my post checkup with my OB-GYN, his nurse was calling Mason the miracle baby :)

This is probably too much info & most people keep fertility issues to themselves, but I want to encourage people to talk. It makes it better. At first, I bottled up my feelings & it resulted in a boiling pot of pain/sadness/resentment. It only got worse when I kept hearing from my friends, “I am pregnant.” I half-assed shared their excitement (as much as I could), but really all I wanted to do was the punch the wall in anger because there I was having miscarriage after miscarriage. It hurts, but having an outlet makes it hurt less. In fact, after opening up more I have now been able to truly excited for my friends! So, talk about it people, do not suffer in silence or it will eat you up!

Speaking of eating, let’s get to the goods! This stuffed chicken breast recipe is very tasty and healthy too! There are no grains in this recipe, but there is dairy. If you need to eat dairy free or are on a strict Paleo leave out the Gouda cheese.

Gouda Stuffed Chicken
Serves 4
Almond crusted chicken breasts stuffed with gouda cheese, kale/shallot blend and stone ground mustard make a delicious main course.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
Kale & Shallot Stuffing
  1. 3 Cups Baby Kale
  2. 1/2 C Almonds, raw
  3. 2 Shallots, chopped
  4. 1 tsp Salt
  5. 2 tbsp Olive oil
  6. 4 tbsp Stone Ground Mustard
  7. 4 slices Gouda Cheese
Chicken Breading
  1. 2 C Almonds, raw
  2. 1 tsp Salt
  3. 1/2 tsp Pepper
  4. 1 tsp Smoked Paprika
  5. 2 Eggs
  6. 4 Chicken Breasts
  7. 2 tbsp Coconut Oil
Directions
Kale & Gouda Stuffing
  1. Place almonds, kale, chopped shallots, salt and olive into food processor. Pulse for 30-35 seconds until mixture resembles a chunky pesto.
  2. To butterfly the chicken breasts, place your non-cutting hand on top of the chicken breast. Insert a sharp knife into the thickest part of the meat (in the middle). Use a sweeping motion to slice through the breast, but only go about 2/3 of the way through. You will want to leave part of the breast uncut to be able to keep the stuffing inside.
  3. Unfold the butterflied chicken like a book. Spread the kale mixture on half of the unfolded chicken breast. Top with sliced gouda cheese & spread stone ground mustard on top. Fold the side of the chicken with no toppings over the top of the other side.
Chicken Breading
  1. Preheat oven to 400 degrees.
  2. Heat up two tablespoons of coconut oil in a large frying pan.
  3. Beat two eggs in a medium shallow bowl.
  4. Add 2 cups of almonds to a food processor. Blend until a meal/flour forms. Will take roughly 60 seconds. Put the almond meal & spices to a separate bowl.
  5. Coat the stuffed chicken breasts with egg on each side & then transfer to the almond meal. Make sure the almond meal is coated evenly over the meat.
  6. Saute the breaded chicken in the fry pan for 4-5 minutes on each side or until golden brown. Transfer the meat to the oven and bake for an additional 20-25 minutes.
Notes
  1. To keep the stuffing inside of the chicken I tied them together with twine before adding the breading.
http://barerootkitchen.com/

 

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Blueberry Crunch Parfait

I tried a bite of leftover ribs and it was not hitting the spot for lunch. In my quest of something else I whipped together this parfait. This healthy dessert consists of a blueberry spinach smoothie layer and a peanut butter crunch layer.

This was the perfect post work out lunch, but would also be great for breakfast! My husband had this too and said it was very good!

Blueberry Crunch Parfait
Serves 3
This healthy dessert has a blueberry spinach smoothie layer and a peanut butter granola crunch layer. It also works great for a yummy breakfast or lunch!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
Blueberry Spinach Smoothie Layer
  1. 1 C Spinach
  2. 1 C Green Leaf Lettuce
  3. 1 C Almond Milk
  4. 3 C Blueberries, frozen
  5. 1 tbsp Honey
  6. 1 C Greek Yogurt, plain
Peanut Butter Crunch Layer
  1. 1/3 C Almonds
  2. 2 tbsp Peanut Butter
  3. 2 tbsp Sunflower Seeds
  4. 1/2 C Mangoes, dried
  5. 1/4 C Raisins
  6. 5-6 Medjool Dates, pits removed
  7. 1/2 C Unsweetened Shredded Coconut
Directions
Peanut Butter Crunch Layer
  1. Add ingredients to food processor and pulse 8-10 times until the ingredients are mixed together. Will form a crumbly mixture (make sure mango, raisins and almonds are broken down into small pieces).
Blueberry Spinach Smoothie Layer
  1. Place spinach, lettuce, Greek Yogurt and almond milk into blender. Mix until a smooth juice forms (e.g. break down the greens into very small pieces).
  2. Add in the blueberries and honey until smooth. Will take 1-2 minutes depending on blender.
  3. Layer the peanut butter crunch and blueberry spinach smoothie into a parfait.
http://barerootkitchen.com/

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Currant Almond Bars

Day three of my wisdom teeth extraction and even though I cannot eat solid foods, I still wanted to make a breakfast bar for my husband and little guy. These could also be used as a healthy snack too!

‚ÄčI typically buy a dried fruit crispy bar from our local health food store. However they are $3.95 a piece, so I thought why not try to save some money and make them myself. After looking at the ingredients on their package and substituting several items and this what I came up with! Don’t tell them that I think my bars are better!

Currant Almond Bars
Serves 10
A blend of sesame seeds, almonds, currants and nut butter make this a perfect pre-workout snack! This can also work as an on-the-go breakfast bar!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 C Brown Rice Crispies
  2. 1 C Unsweetened, Shredded Coconut
  3. 1 C Silvered Almonds, raw
  4. 1 C Currants, dried
  5. 1/4 C Sesame Seeds
  6. 1/2 C Sunflower Seeds
  7. 1 tsp Vanilla
  8. 1 C Sunbutter
  9. 1 C Brown Rice Syrup
Instructions
  1. In a medium sauce, mix sunbutter, vanilla and maple syrup over medium heat until a creamy mixture has formed. Will take roughly 5 minutes & is ready when a light boil occurs.
  2. Remove from heat and stir remaining ingredients into the saucepan.
  3. Line a 13x9 pan with parchment paper to make bars easier to remove.
  4. Pour mixture into pan. Press down tightly with additional parchment paper.
  5. Cool in refrigerator for 1 hour before serving.
http://barerootkitchen.com/

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Strawberry Lemon Tart

Spring, oh how I miss you so! After having 135 days below freezing this winter, I really wanted to make something that tasted like summer. The first two ingredients that popped into my head when thinking about summer was lemon and strawberries, which morphed into this fabulous dessert. It was so good, five of us ate the whole pan in one sitting!

Make sure you put a can of coconut milk in the refrigerator the night before you plan on making these bars.

Strawberry Lemon Tart
Serves 6
Fresh strawberries and lemon make this a perfect spring time dessert!
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Prep Time
2 hr 15 min
Cook Time
45 min
Total Time
3 hr
Prep Time
2 hr 15 min
Cook Time
45 min
Total Time
3 hr
Ingredients
Pecan Crust
  1. 10 Medjool dates (chopped & pits removed)
  2. 3 tbsp Almond Butter
  3. 2 C Pecans
  4. 1 tbsp Coconut Palm Sugar
  5. 1/2 tsp Salt
Lemon Filling
  1. 3 Free Range Eggs
  2. 1/4 C Agave Nectar
  3. 1 Lemon, juice
  4. 1 tsp Vanilla
  5. 1/2 tsp Salt
  6. 1 tbsp Maple Syrup
  7. 1 tbsp Arrowroot Powder
  8. 1/2 C Almond Flour
Strawberry Topping
  1. 4 C Sliced Strawberries, fresh
  2. 1 Lemon, juice
  3. 1 tsp Cinnamon
  4. 1 tbsp Maple Syrup
Whipped Topping
  1. 1 Can Coconut Milk (cooled in refrigerator overnight)
  2. 1 tbsp Coconut Palm Sugar
Directions
Pecan Crust
  1. Preheat oven to 350 degrees.
  2. Add ingredients to a food processor & pulse until ingredients are combined.
  3. Press into an 8x8 pan & bake for 15 minutes.
  4. Put in freezer for 30 minutes to cool.
Lemon Filling
  1. Mix ingredients in food processor 1-2 minutes until mixture is light yellow in color.
  2. Add this layer to crust & bake for an additional 25-30 minutes.
  3. Cool in freezer for an hour.
Strawberry Topping
  1. Combine ingredients & add to lemon layer.
  2. Store in refrigerator until ready to serve & while preparing whipped topping.
Whipped Topping
  1. Make sure coconut milk has chilled in refrigerator overnight.
  2. Scoop out coconut fat (this will be at the top of the can) & place into mixing bowl.
  3. Reserve coconut water for another recipe.
  4. Add in the palm sugar & whip on high speed for 4-5 minutes. Store in refrigerator until you are ready to serve dessert.
  5. Add dollop of coconut cream to the top of each piece.
http://barerootkitchen.com/

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