Grain-Free Biscuit Pot Pie

I have been neglecting my blog the last week. Why? Well, three reasons:

1) HARD WORK – Seriously blogging is exhausting work and I needed a break. It may not seem that hard to make food, take pictures, format the pictures in a photo editor, write/load the recipe, write up a post, categorize the recipes into recipe indexes, post the recipe on Pinterest/Facebook and send out a newsletter. PHEW, okay I think you get my drift! I am not joking when I say each recipe is at least a 2-3 hour time commit. So every now and then I just need a break from this WICKED HARD HOBBY! Otherwise I would lose my passion about it and not create allergy friendly recipes for you folks!  

2) WORK – Is crazy busy! I have two new employees and one going out on maternity leave next Tuesday. As a result I have spent about 50-60 hours per week trying to stay caught up. Once I get the employees up to speed and get my employee back in April I am hoping things will die down!

3) GREAT BOOKS – I have been reading the Divergent Series and am addicted. Who can blame me for taking time off from my blog for having some quality time in front of a good book? I can’t wait to see the movies too. Man is that pathetic or what being in my mid-thirties and liking a book written for young adults. Oh well, right?  

Don’t worry though I have a great recipe for you today and have some Paleo breakfast ideas brewing (hint hint, cinnamon rolls, scones, muffins and pancakes…I want to devote February/March to BREAKFAST)! Breakfast here we come, YIPPEE!  

Grain-Free Biscuit Pot Pie
Serves 4
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Prep Time
25 min
Cook Time
35 min
Total Time
50 min
Prep Time
25 min
Cook Time
35 min
Total Time
50 min
Ingredients
Chicken Pot Pie Base
  1. 2 C Chicken, cooked and cubed
  2. 3 C Broccoli, florets
  3. 1 C Peas, frozen
  4. 1 C Carrots, chopped
  5. 32 oz Chicken Stock
  6. 1/4 C Tapioca Flour
  7. 2 tbsp Olive Oil
  8. 1 1/2 tsp Sea Salt
  9. 1 tsp Pepper
  10. 1 tsp Onion Powder
  11. 1/2 tsp Celery Seeds
Drop Biscuit Dough
  1. 3 tbsp Almond Milk
  2. 1 1/2 tbsp Lemon, juice
  3. 3/4 C Blanched Almond Flour
  4. 1 C Sweet Potato or Potato Flour
  5. 3/4 tsp Baking Soda
  6. 1/2 tsp Sea Salt
  7. 1/2 tsp Xanthan Gum
  8. 2/3 C Spectrum Vegetable Shortening
Directions
Chicken Pot Pie Base
  1. Preheat oven to 350 degrees.
  2. Add olive oil and tapioca flour to a large sauce pan and whisk together over medium heat until a thick dough forms together.
  3. Stir in a cup of chicken stock until dissolved and thickened. Repeat this process four times until you have a thick base.
  4. Mix in chicken, frozen peas, carrots, broccoli and spices. Simmer for 10-15 minutes over medium heat until vegetables are tender.
  5. Pour the pot pie base into a 13 X 9 baking pan.
Drop Biscuit Dough
  1. In a small bowl, mix together the lemon juice and dairy free milk to allow it to sour.
  2. In a large bowl combine the dry ingredients and cut in the butter with a pastry dough blender. Continue to work the dough together until pea sized clumps form.
  3. Slowly add in the milk and lemon juice until the dough comes together.
  4. Drop by large spoonfuls on top of the pot pie base. Try to evenly space throughout the dish so each serving will have a couple small biscuits.
  5. Cook in 350 degree oven for 35 minutes.
  6. Allow to cool for 10 minutes before serving.
Adapted from Every Last Crumb
Adapted from Every Last Crumb
http://barerootkitchen.com/
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Pork Plantain Pastelon

Ever since Christmas, Mason has been doing laps around his choo, choo train set non-stop (well, breaking for snacks and meals) from sun up to sun down. He even passed up watching the Mickey Mouse Clubhouse this morning. That is a HUGE DEAL because he doesn’t miss Mickey in the morning! Here is the little dude in action on Christmas morning.

Mason Choo Choo1

Hooray to Santa for bringing the choo, choo set and to Papa Strawn for building the table. I can see now that this will be his favorite toy for a long time! 

Now on to some Pastelon! Ever since my husband has been on the Autoimmune Protocol Diet I have wanted to make Pastelon because it uses plantains as the base starch. Typically this dish has oodles of eggs and some sort of meat (beef or pork). On the AIP diet, Luke can’t have eggs, so I stewed over this one a bit and thought, “Well, duh just make a sauce out of the pulled pork sauce and coconut milk.”

Oh my goodness was this good. I mean seriously, for those who are suffering from numerous allergies such as nuts, diary, seeds, grains, legumes, corn and soy this is a winner! I even got Mason to say, “Winner, Winner Chicken Dinner, Mommy!” LOL, it is so much cuter when kids say stuff! I can’t wait to eat some leftovers :) 

Pork Plantain Pastelon
Serves 8
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Prep Time
30 min
Cook Time
9 hr
Total Time
9 hr 30 min
Prep Time
30 min
Cook Time
9 hr
Total Time
9 hr 30 min
Ingredients
  1. 8 Yellow Plantains
  2. 3-4 lb. Pork Roast
  3. 1 Onion, Chopped
  4. 2 Carrots, Chopped
  5. 1 Can Coconut Milk
  6. 1 tsp Celery Seeds
  7. 1 1/2 tsp Pepper
  8. 1/2 tbsp Sea Salt
  9. 2 tsp Cinnamon
  10. 1 tsp Onion Powder
  11. 1/4 C Apple Cider Vinegar
  12. 1 tsp All Spice
  13. 3/4 C Pomegranate Juice
  14. 1/2 C Orange Juice
  15. 2 tbsp Arrowroot Powder or Tapioca Starch
Instructions
  1. Place pork roast, pomegranate juice, orange juice, apple cider vinegar and spices in a slow cooker. Cook over low heat for 6-8 hours or until the meat pulls apart with two forks.
  2. Preheat oven to 400 degrees.
  3. Remove the pork, shred it and set aside.
  4. Combine 3 ladles of the pork juice with the coconut milk and tapioca or arrowroot starch. Cook over medium high heat until it comes to a boil. Using a wire whisk, continue to stir until the sauce starts to thicken. Add more pork juices if the sauce gets too thick.
  5. Using a food processor or mandolin, slice the plantains thinly (1/4 inch roughly). Make sure to cut the slices along the longer side of the fruit because these are used similar to lasagna noodles.
  6. In a 13 x 9 pan, place a thin layer of the plantains on the bottom. Top with half of the pulled pork, carrots, onion and coconut sauce. Repeat the layers again starting with plantains, pork, vegetables and sauce. Add a final layer of plantains to the top.
  7. Cover with tin foil and bake in the oven for 45 minutes. Cool for 15-20 minutes before serving.
http://barerootkitchen.com/
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Asian Quinoa Salad

I made this yesterday and cannot wait to eat it up again for lunch! Yummy! I must say that Quinoa is one of my favorite super foods and is technically a seed (not a grain, making it Paleo friendly…you be the judge). The main reasons I love it are (source: http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html):

  1. Protein Rich – Quinoa is a complete protein containing all nine essential amino acids.
  2. High Fiber Content – Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.
  3. High in Iron – Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.
  4. Contains Lysine – Essential for tissue growth and repair.
  5. Rich in Magnesium – Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.
  6. High in Riboflavin (B2) – Improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

Quinoa pretty much rocks it from a nutritional perspective and I got inspired by my cousin’s wife because she brought a Quinoa salad with a peanut dressing to our holiday party last Saturday.

Knowing many are allergic/sensitive to peanuts, I created this salad with a dressing that is nut free (and then completely negated my efforts by tossing in cashews) :) Cashews are easy to sub for some sunflower seeds though. 

Asian Quinoa Salad
Serves 4
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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
Asian Quinoa Salad
  1. 1 C Quinoa
  2. 2 C Water
  3. 2 C Chicken Breast, cooked
  4. 1 C Snap Peas, cut in half
  5. 2 C Brussel Sprouts, shaved
  6. 1 C Cashews, chopped (use sunflower seeds if allergic to cashews)
  7. 1 C Carrots, shredded or sliced thinly
  8. 1/2 English Cucumber, chopped
Sesame Sunflower Dressing
  1. 1/4 C Sunbutter
  2. 3 tbsp Sesame Oil
  3. 3 tbsp Apple Cider Vinegar
  4. 1 Lemon, juice
  5. 3 tbsp Honey
  6. 1 tsp Salt
  7. 1 tsp Pepper
  8. 1 tsp Chipotle Seasoning
  9. 4 tbsp Hemp Seeds
  10. 1 tbsp Mustard
Asian Quinoa Salad
  1. Bring water to boil. Add quinoa, turn down heat to low & simmer until fully cooked. Takes roughly 20 minutes or until liquid fully absorbed. Let quinoa cool for 20 minutes before adding dressing and chopped veggies.
Sesame Sunflower Dressing
  1. Mix together olive oil, mustard, lime juice, rice wine vinegar, maple syrup and basil.
  2. Toss dressing with cooked quinoa, vegetables, chicken and cashews until combined.
http://barerootkitchen.com/
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Lemon Cream Carrot Cake

Tomorrow is my birthday and my all-time favorite cake is CARROT! I love the spice combination and it is just plain YUMMY in my TUMMY! When I was preggers with Mason, I went through a carrot cake consumption binge! My poor husband had to run to a bakery by his work on several occasions to pick up some coconut carrot cupcakes. So, why not treat myself and make one for my birthday!

Hope you enjoy my rendition of a healthier carrot cake that is allergy friendly. I realize this cake has processed sugar, which I normally try to avoid in my recipes, but for my birthday I really wanted the real deal :)

Lemon Cream Carrot Cake
Serves 8
Here is a gluten free and healthier version of my all-time favorite cake. The agave nectar, cinnamon and carrots make this a scrumptious dessert, but it would also be perfect for breakfast!
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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
Carrot Cake
  1. 2 C Carrots, shredded
  2. 4 Eggs
  3. 1 C Palm Oil Shortening
  4. 1/2 C Agave Nectar
  5. 1 C Evaporated Cane Sugar
  6. 2 tsp Vanilla
  7. 2 tsp Cinnamon
  8. 1/2 tsp Nutmeg
  9. 1/2 tsp Sea Salt
  10. 1 1/2 tsp Xanthan Gum
  11. 1 tsp Baking Powder
  12. 2 tsp Baking Soda
  13. 1 C Raisins
  14. 2 1/3 C Gluten Free Flour Blend
Lemon Buttercream Frosting
  1. 2/3 C Greek Yogurt
  2. 1 1/2 C Palm Oil Shortening
  3. 1 tbsp Vanilla
  4. 1 Lemon, juice
  5. 5-7 C Organic Powdered Sugar
  6. 1/2 tsp Salt
Directions
Carrot Cake
  1. Preheat oven to 350 degrees.
  2. Grease two 8 inch round cake pans and sprinkle lightly with flour.
  3. Cream together shortening and sugar in a large bowl on medium speed for 1 to 2 minutes.
  4. Add agave nectar, eggs, salt and vanilla and beat for another minute.
  5. Pour in the dry ingredients. Mix on medium speed for another minute or until ingredients are combined.
  6. Fold in the carrots and raisins.
  7. Pour the batter evenly into the two cake pans.
  8. Bake for 18-22 minutes until the cake is done. A quick test is to insert a toothpick into the center of the cake. If it comes out clean (no batter stuck to it) then it is done.
  9. Cool for 15-20 minutes before adding the frosting.
Lemon Buttercream Frosting
  1. While the cake is cooling, mix together shortening, Greek yogurt, salt, vanilla and lemon juice on high speed until combined. I like to use my stand mixer for making frosting.
  2. Add 5 cups of powdered sugar and mix until combined (start on low and increase speed to medium or you will have a powdery explosion in your kitchen). Use additional powdered sugar as needed for a thicker frosting.
  3. For assembling the cake, put one 8 inch cake (top side down) onto a cake platter. Apply a 1/2 inch layer of frosting to the top of this layer.
  4. Place the second cake on top of the bottom cake. Trim uneven edges with a knife. Use the rest of the frost to cover the entire cake.
  5. Slice and eat the hell out of it!
Notes
  1. Store the cake in an airtight container on the counter or in the refrigerator.
http://barerootkitchen.com/
 

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Moroccan Lamb Stew

Moroccan & lamb? I realize this recipe is out of most of your comfort zones! Lamb has always been out of mine, but we received lamb chops in our monthly meat sharing agreement. I had no idea what to do with them or any clue on how to cook them, so I thought why not toss them in the good ol’ slow cooker! Venturing into uncharted waters, I had the slightest inkling on spice combinations so I went with some middle eastern flare that I saw in other recipes. 

Honestly, after tossing numerous herbs, spices and dried fruit into the slow cooker I had absolutely no aspirations of this tasting even remotely good. I just pictured me choking down some overcooked meat with morsels of raisins and apricots and a big swig of water. I also fully expected to whip up some quick gluten free oatmeal because I just figured it would be gross. Well folks, I was pleasantly surprised at how tasty this meal was! The flavor combos worked well together and it tasted fantastic served over the top of my Plantain Buttercup Mash. Really you could also serve it over rice, couscous (if you are not gluten free or Paleo) or even cauliflower rice too. 

I filed this under beef/pork recipes because I do not want to go through the headache of creating another subcategory for one lamb recipe :) Plus, even though this recipe is delicious I am not about to hop in my hoopdie wagon (aka…minivan) to buy lamb for more LAMB recipes. I will only be creating LAMB recipes as we get them in our CSA :) On a mini-van note, I always told myself never would I drive a mini-V, but I have to say they are some pretty pimp rides! 

Moroccan Lamb Stew
Serves 4
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Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Ingredients
  1. 4 Lamb or Goat Chops
  2. 32 oz Chicken Stock
  3. 2 Medium Sweet Potatoes, rough chopped
  4. 4 Medium Carrots, rough chopped
  5. 1 Medium Onion, rough chopped
  6. 1 C Raisins
  7. 1 C Dried Apricots, chopped
  8. 1 Sprig Rosemary
  9. 4-5 Sprigs Thyme
  10. 6-8 Mint Leaves
  11. 2 tbsp Garam Masala
  12. 1 tsp Cumin
  13. 1/2 tsp Cumin Seeds
  14. 2 tsp Salt
  15. 1 tsp Pepper
  16. 1 tbsp Garlic, finely chopped
  17. 1 tsp Ginger, crushed
  18. 1 Cinnamon Stick
  19. 1 tsp Ground Cardamon
  20. 1/2 tsp Cloves
  21. 1/2 tsp All Spice
  22. 1 1/2 tsp Onion Powder
  23. 1 tsp Ground Coriander
  24. 2 tbsp Arrowroot Powder
Instructions
  1. Add meat, chicken stock, herbs, spices, onions, sweet potatoes and carrots to slow cooker. Cook on low for 4 hours.
  2. For the last hour of cooking, stir in the raisins and dried apricots.
  3. Place the arrowroot powder in a small bowl. Add in two ladles of the stew broth and stir together until arrowroot is completely combined. Stir the arrowroot mixture into the stew to thicken the broth.
  4. Serve alone, with cauliflower rice or over the top of my plantain buttercup mash.
http://barerootkitchen.com/
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Pumpkin Coconut Curry

Fall is my all-time favorite season! I love everything about it. Nothing is better than watching leaves turn shades of crimson red, harvest orange and rustic yellow. I love these color combinations so much that my office and dining room are modeled after a fall color pallet.

Another added benefit of fall is it is fun to come up with recipes using pumpkin, apples, butternut squash, sweet potatoes and other fall harvested fruits and vegetables. Having some pumpkin lying around I decided to try my hand at a fall inspired curry.

Most of the ingredients used in this recipe are Autoimmune Protocol (AIP) friendly (except for the cumin). Seed based spices are allowed during week one of the reintroduction phase of the autoimmune protocol diet. So, if you can tolerate cumin seeds then this would be considered AIP friendly.  

Pumpkin Coconut Curry
Serves 2
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Prep Time
15 min
Cook Time
30 min
Total Time
35 min
Prep Time
15 min
Cook Time
30 min
Total Time
35 min
Ingredients
Pumpkin Coconut Curry
  1. 1 tbsp Coconut Oil
  2. 1/2 C Pumpkin Puree
  3. 1 can Coconut Milk
  4. 1 Onion, chopped
  5. 2 Sweet Potatoes, chopped
  6. 3 Carrots, chopped
  7. 1 tbsp Garlic, finely chopped
  8. 3 tsp Garam Masala
  9. 1 1/2 tsp Salt
  10. 1 tsp Pepper
  11. 1 Lemon, juice
Cauliflower Rice
  1. 1 Head Cauliflower
  2. 1 tbsp Coconut Oil
  3. Salt
  4. 1 Lime, juice
  5. Pepper
Directions
Pumpkin Coconut Curry
  1. Add coconut oil, garlic, sweet potatoes, carrots and onions to a large frying pan. Cook over medium heat for 10-15 minutes until sweet potatoes are tender.
  2. Stir in the coconut milk, shrimp, lemon juice, spices and pumpkin. Reduce the heat to simmer and cook for an additional 10 minutes. Season with additional salt and pepper to taste.
Cauliflower Rice
  1. Remove the florets from the head of cauliflower. Shred into small rice sized pieces with a food processor.
  2. Heat up coconut oil over medium heat. Add in the shredded cauliflower and lime juice. Season with salt and pepper to taste.
  3. Serve the shrimp coconut curry over the cauliflower rice.
http://barerootkitchen.com/
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Ginger Ahi Tuna Salad

In my quest to make a new salad, I decided to venture into uncharted territory and tackle some Ahi Tuna. It is one of my favorite things to order off the menu at restaurants, but I have always been intimidated with making it at home. Not sure why because all you have to do is marinate it and sear it on both sides for a couple of minutes. Anyway, so I finally got over my reservations and made this delicious salad!

Ginger Ahi Tuna Salad
Serves 2
The ginger balsamic marinade makes this seared Ahi Tuna salad delicious. Also, for a hint of sweetness this salad either add some fresh red pears or apples.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
Ginger Balsamic Dressing
  1. 1/2 C Olive Oil
  2. 1/4 C Balsamic Vinegar
  3. 1 tsp Fresh Ginger, crushed
  4. 1 tsp Fresh Garlic
  5. 1 tsp Fresh Horseradish, crushed
  6. 3 tbsp Honey
  7. 1/2 tsp Salt
  8. 1/4 tsp Pepper
  9. 2 Lemons, juice
Ahi Tuna Steak
  1. 2 6-8 oz Ahi Tuna Steaks
  2. 1 tbsp Coconut Oil
  3. Salt and Pepper
Salad
  1. 3 C Mixed Salad Greens
  2. 1 Red Pear, finely sliced
  3. 2 Green Onions, diced
  4. 1 C Green Beans, roughly chopped
  5. 1 C Shredded Carrots
Directions
Ginger Balsamic Dressing
  1. Mix dressing ingredients together. Reserve 1/2 C of dressing for marinading the fish.
Ahi Tuna Steaks
  1. Marinade the tuna in dressing for 30 minutes.
  2. Heat coconut oil over medium high heat. Add tuna to pan and sear on both sides for 3-4 minutes. Cook longer if you want your tuna less rare.
Salad
  1. Assemble salad greens and other salad ingredients into a medium sized bowl. Top with the cooked Ahi Tuna and additional dressing.
http://barerootkitchen.com/
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Root Vegetable Soup

My favorite soup growing up was my grandma’s chicken noodle soup. Obviously being gluten free, I can no longer eat this delicious soup or the homemade noodles that were doughy and simply melted in mouth. However, after years of watching my mom and grandma make homemade soups, I came up with this version. It does not have any noodles (unfortunately), but has a whole host of wonderful root vegetables that make a hearty and delightful meal. If it is any consolation, my toddler ate three bowls of this soup. I should also mention it is gluten-free, paleo and autoimmune friendly.

Root Vegetable Soup
Serves 6
Delicious and hearty root vegetable soup that is the perfect meal for a cold fall or winter day.
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Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
Ingredients
  1. 1 Whole Chicken (rotisserie), free-range
  2. 6 Celery Stalks, rough chopped
  3. 6 Rainbow Carrots, rough chopped
  4. 1 Large Rutabaga
  5. 6 C Water
  6. 1 tbsp Sea Salt
  7. 2 tsp Pepper
  8. 1 tbsp Oregano
  9. 2 tsp Tumeric
Instructions
  1. Remove chicken meat from the bones. Chop up and set aside in the refrigerator.
  2. Add vegetables, spices/herbs, water and chicken bones to large soup kettle. Cook over medium high heat until the water comes to a slow boil. Reduce heat to low and simmer uncovered for one hour or until vegetables are tender.
  3. Remove bones and add cooked chicken before serving.
Notes
  1. I prefer to use a rotisserie chicken and set aside the cooked meat vs. boiling the whole chicken in the pot to make the broth because it leaves the chicken moist. When boiling the meat in the broth it tends to dry out more than I prefer.
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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Peach Cherry Smoothie

Last night I made a massive batch of peach puree for our son and for adding as a base to smoothies. To make the peach puree, I removed the pits (leaving skins on), added 2 cups of water and cooked the peaches over medium heat for 40 minutes. I used the emulsion blender to make the puree smooth. Now, a day later I have 4 quarts of peach puree in my refrigerator because I am too lazy to physically can them for storage purposes. So, I need to come up with ways to use it up. Hence this smoothie! 

This smoothie is a green smoothie with the addition of mixed salad greens, even though you cannot tell by the color (even better if you have trouble getting veggies into your kids diets). I also added some cherries, grapefruit juice, carrot juice and almond milk to increase the nutritional content. My husband took a cup of the smoothie upstairs with him and went out of his way to tell me (yelling actually) that the smoothie was DA BOMB! Also, normally if there is more than what fits in his smoothie cup he saves it for a nightcap. However, this morning he took two glasses with him to work. If this is not an indication for how good it is then I don’t know what is! 

Peach Cherry Smoothie
Serves 2
Fresh peach puree, frozen peaches and cherries make a delightful smoothie combination. The other benefit of this smoothie is there are salad greens in it and you cannot even tell. Enjoy this smoothie for breakfast, lunch, dinner or even dessert!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 C Peach Puree
  2. 2 C Peaches, frozen
  3. 2 C Cherries, frozen
  4. 1 Grapefruit, juice
  5. 2 C Carrot Juice
  6. 1 C Almond Milk
  7. 2 C Ice
  8. 1 tbsp Agave Nectar or Maple Syrup
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/

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Zucchini Potato Hotdish

Tator tot hotdish was one of my favorite dishes growing up. To this day, I still like to make it on occasion for some good old fashion comfort food. Another one of my favorite dishes is my mom’s zucchini hamburger bake! This is my moms go to dish whenever we have leftover zucchini from our garden!

So, instead of making two separate meals, I combined the two recipes into this delicious main course. Everyone in my family gobbled this up right away! I do have to say this is not the healthiest meal I have made recently, but I like to live a little too :) 

Zucchini Potato Hotdish
Serves 12
A remake of my all-time favorite comfort food. To increase the nutritional content I added fresh zucchini, peas and carrots. This meal is creamy and delicious super easy to make for a main course.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2 lb Grass Fed Ground Beef
  2. 3 Medium Zucchini, chopped
  3. 1 C Corn
  4. 1 C Peas
  5. 1 C Carrots, finely chopped
  6. 1 - 32 oz Container Cottage Cheese (Carageenan free, if possible)
  7. 2 -16 oz Cans Cream of Mushroom Soup
  8. 1 - 16 oz Package White Cheddar Cheese
  9. 2 - 16 oz Bags Tater Tots, frozen
  10. 3 tsp Sea Salt
  11. 2 tsp Black Pepper
  12. 1 tsp Garlic Powder
  13. 1 tbsp Garlic, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown the hamburger, 1 teaspoon of salt, 1 teaspoon of pepper and fresh garlic in a large frying pan. Cook until hamburger is no longer pink.
  3. Drain off the rendered fat. I do this by placing 2-3 paper towels on top of a large plate and pouring the hamburger on top of the paper towels. This process soaks up the extra grease.
  4. In a large roasting pan, mix together the cooked hamburger, corn, peas, carrots, zucchini, cream of mushroom soup, cottage cheese and remaining spices.
  5. Layer tater tots evenly on top of the meat and veggie mixture.
  6. Sprinkle the cheese on top and bake for 30 minutes covered (my roaster has a lid, but if you do not have one feel free to use aluminum foil).
  7. Bake for another 30 minutes uncovered.
  8. Turn the oven up to broil and bake for another 5 minutes to brown up the cheese and tater tots.
  9. Allow dish to cool for 20 minutes before serving.
Notes
  1. For the cottage cheese I used Organic Valley and for the tater tots I used Cascadian Farms.
http://barerootkitchen.com/

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Chicken Zoodle Soup

I am writing up this post while Mason is watching “Curious George.” The cute part is he gleams from ear to ear every time George comes on the screen. Kids are just so adorable! Speaking of kids, we started trying for a second child. However, trying is a loose term because of my husband was recently diagnosed with Psoriatic Arthritis. The arthritis medication used to combat joint degeneration is Methotrexate and unfortunately I have found numerous sources linking this to birth deformities. Sources recommend being clean of this drug for six months before trying. My hubby has not started the drug yet, but we are at a crossroads between delaying treatment versus having a second child. Delaying treatment will cause good cells to be attacked and the excruciating pain to continue and/or get worse. Treating will potentially end our chances of having a second child. This is a tough choice to make, but we have opted for trying for another kid for now since my husband has to take these drugs for a long time anyway!

So, in the meantime we are going to focus as hard as we can on eliminating foods that are linked to aggravating autoimmune conditions. For starters we pulled out gluten and many grains from his diet. This week he also decided to test the elimination of dairy. He is not at the point of 100% paleo plus the elimination of nightshades (e.g. peppers, tomatoes, white potatoes, tomatillos, etc.), but we are slowly getting there. I did however create this yummy recipe that is getting close to the diet he needs (except for the corn). It is also an excellent way to use up zucchini from the garden. Enjoy!

Chicken Zoodle Soup
Serves 8
Zucchini noodles are the perfect substitute for the grain based alternatives in chicken noodle soup.
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Prep Time
15 min
Cook Time
1 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 min
Total Time
1 hr 15 min
Ingredients
  1. 3 Summer or Yellow Squash
  2. 4 Carrots, peeled and chopped
  3. 1 lb Chicken, cooked and chopped
  4. 1 Onion, chopped
  5. 1 C Peas, Frozen
  6. 1 C Corn, Frozen (Optional, omit for Paleo diet)
  7. 64 oz. Chicken Stock
  8. 1 tsp Salt
  9. 1 tsp Black Pepper
  10. 1 tsp Curry Powder
  11. 1 tsp Onion Powder
  12. 1 tsp Mustard Powder
  13. 2 tbsp Coconut Oil
Instructions
  1. Heat up coconut oil over medium heat. Add in the carrots and onion. Cook until onions are translucent (approximately 8-10 minutes).
  2. Add in the chicken stock, peas, chicken, corn and spices. Cover and simmer on low heat for 45 minutes.
  3. While soup is simmering, make zucchini (and or yellow squash) noodles with a vegetable spiralizer. I left the skin on the squash, but removed the two ends.
  4. After 45 minutes add in the zucchini noodles. Cover and let the soup cook for an additional 15 minutes.
Notes
  1. I bought a free range rotisserie chicken from our health food store to avoid having to roast the chicken on my own. Passing along this tip just in case you are in a time crunch like I was when making this recipe.
http://barerootkitchen.com/

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Carrot Tangerine Smoothie

This smoothie is packed with nutrients…butternut squash, carrots, tangerines, grapefruit…

The funny part is when I told my husband what was in it, he was really excited until I got to butternut squash. He immediately held the smoothie up to his nose to smell it. I started laughing because he despises butternut squash. After the sniff test, which passed by the way, he took a baby sip. The baby sip turned into a big BOY sip. I kept staring him down to see what he thought and finally he said, “This is really good honey! I can’t taste the squash at all”

So, there you have it! Who says you can’t pack in some frozen butternut squash into your smoothies? The vegetable is naturally sweet and even if you don’t like it the flavor it is masked by the other ingredients. Seriously, it is darn good, so just try it!

Carrot Tangerine Smoothie
Serves 2
This is a vitamin A and C powerhouse of a smoothie with carrots, tangerines, grapefruit, butternut squash (yes, squash and it is tasty) and pineapple. If you are feeling sick, make this to get a much needed immunity boost!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 3 C Butternut Squash, frozen
  2. 5 Tangerines, juice
  3. 1 Grapefruit, juice
  4. 2 C Carrot Juice
  5. 2 C Pineapple, frozen
  6. 1 Banana, frozen
  7. 1 1/2 C Water
  8. 2 tbsp Coconut Palm Sugar
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/

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Pineapple Chia Smoothie

Knowing how much I love to eat as many vegetables into my diet as possible (even if I have to hide them in sauces or smoothies), my mother-in-law bought me a book called, “The Conscious Cleanse.” The premise of the book is to do a 14 day cleansing of your body by removing the primary culprits of digestive issues (e.g. corn, dairy, gluten, soy, etc.). Since I am already 70% of the way there, I decided to give it a try. There are recipes in the book for smoothies, salads, teas, appetizers and main courses, but I wanted to create my own to add to this site. If I directly use any from the book I will let you know :) 

For starters, breakfast in this book is typically a green smoothie or if you are up for something warm then you can do some sort of porridge with quinoa, millet, amaranth, teff, etc. I have both teff and amaranth in my pantry, so I will create two types of porridge somewhere in the 14 days. This morning, I used up the napa cabbage from our vegetable crop share agreement (CSA). Really, I don’t know what else to do with it, I am not a fan of Kimchi or this type of cabbage. In fact, when we got this last year it ended up wilting in my refrigerator and getting tossed out (well, I certainly hope so because it would be a hot mess sitting in my fridge for a year).

Here are some health tidbits for napa cabbage (www.http://www.healthaliciousness.com/vegetables/napa-cabbage.php):

    • Increased Immune Function
    • Protection Against Heart Disease
    • Slowing Aging
    • DNA Repair and Protection
    • Promoted Eye Health
    • Alzheimer’s Protection
    • Osteoporosis Protection
    • Antioxidant Protection
    • Prevention of Epileptic Seizures
    • Alleviation of the Common Cold
    • Prevention of Alopecia (Spot Baldness)
Pineapple Chia Smoothie
Serves 2
This green smoothie is highly nutritious with protein from the hemp/chia seeds, antioxidants from the napa cabbage and anti-inflammatory/digestive benefits from pineapple. Drink up and you will not be disappointed!
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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
  1. 3 C Napa Cabbage, tough stems removed
  2. 2 Bananas
  3. 2 C Pineapple, frozen
  4. 2 C Mangoes, frozen
  5. 2 C Peaches, frozen
  6. 1 C Water
  7. 1 1/2 C Carrot/Mango Juice
  8. 1 1/4 C Almond Milk, unsweetened
  9. 4-5 Medjool Dates
  10. 1 tbsp Honey
  11. 1 tbsp Hemp Seeds
  12. 1 tbsp Chia Seeds
  13. 1 tsp Cinnamon
Instructions
  1. Soak dates, chia seeds and hemp seeds in water for 15 minutes. I just let them soak in my blender to avoid having to clean an additional bowl.
  2. After 15 minutes, add the remaining ingredients to the blender. Mix together until smooth.
  3. Add additional carrot/mango juice if the mixture is to thick. If the smoothie is not sweet enough, you can always add an additional tablespoon of honey.
Notes
  1. This smoothie was created to be as a meal replacement, so the recipe creates two 32 ounce servings. With protein and veggies packed into one cup it was perfect for day two of my whole body cleanse. Cut the recipe in half if you want to have smaller servings.
http://barerootkitchen.com/
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Orange Cream Smoothie

Do you remember push-up pops? This was one of my favorite summertime treats growing up. In fact, I have fond memories of eating these at my grandmother’s house. Speaking of my Grandma, she turns 90 this weekend. We are headed up to her birthday on Saturday and I plan on making some totally unhealthy gluten free butterscotch bars for the event. My hope is to reform them into a “healthier version,” but my grandma has consumed sugar filled desserts every day for 90 years and she is fit as a fiddle. So, what the heck do we know? At any rate, I will still try to make a more allergy friendly, low sugar version that still tastes great! Wish me luck!

Now, back to the orange creamsicle smoothie that I ate for dinner. Yes, you read that right. Dinner! My hubby was gone at softball and I really wanted something cold for a hot day, so I came up with this concoction. This drink brought back a lot of memories! Cheers to my Grandma turning 90 this weekend and to all of the wonderful moments I have had with her over the years.

Orange Cream Smoothie
Serves 2
One of my childhood favorites converted into a refreshing and healthy smoothie!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 C Carrot Juice
  2. 3 Tangerines, juice
  3. 1 Grapefruit, juice
  4. 2 Lemons, juice
  5. 2 C Tropical Fruit (Banana, Pineapple, Peach & Mango blend)
  6. 1 C Orange Chobani Yogurt
Instructions
  1. Put all ingredients into blender and mix until smooth.
http://barerootkitchen.com/

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Lemon Basil Smoothie

Summer is here, finally! To celebrate the warm weather I decided to make a refreshing smoothie that is full of vegetables and fruit. One of my two favorite things in smoothies are basil and cucumber. This version also ties in citrus fruits to give it some additional summer freshness!

While making this my little guy threw a fit at the table when I kept telling him it was not ready yet. He kept saying, “smoozie, mahme, smoozie, peez!” When I finally got it in front of him he gobbled it up in seconds! Here is a picture of Mason enjoying the smoothie with a classic 1970’s Tupperware tablespoon. Hand me down from my mom! 

IMG_0381[1]

After making smoothies, we went on a 17 mile family bike ride. We went over nap time thinking that Mason would sleep most of the ride. Well, that plan was an epic fail! His helmet kept getting pushed to the side, so he would wake up a little scream bot. Despite the nap mishap, it was a great time! I do have to say that if you are training for any sort of bike race, attaching a Burley to your bike is one heck of a work out. I am athletic freak of nature or what some would refer to as the Energizer Bunny, but man, oh man, did pulling Mason in the Burley tucker me out!

Lemon Basil Smoothie
Serves 2
Looking for a fresh and delicious summer smoothie? My lemon basil smoothie is loaded with veggies and fruit & makes for the perfect breakfast or lunch treat on a warm summer day!
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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
  1. 4-5 Medium Carrots
  2. 1 Cucumber, peeled and seeds removed
  3. 3 C Green Leaf Lettuce
  4. 4-5 Basil Leaves, Fresh
  5. 1 Grapefruit, Juice
  6. 4 Tangerines, Juice
  7. 1 C Mangoes, Frozen
  8. 1 C Peaches, Frozen
  9. 1 Lime, Juice
  10. 1 Lemon, Juice
  11. 1 C Greek Yogurt, Plain
  12. 3 C Ice
  13. 1/2 C Water
  14. 2 tbsp Honey
Instructions
  1. Peel carrots and add to steamer. Steam over high heat until carrots are tender. Will take roughly 8-10 minutes. After finished place in ice bath (3 C ice & 1/2 C water).
  2. Add juice from citrus fruits, green leaf lettuce, cucumber (peeled and seeds removed), basil and cooled carrots/ice bath to blender. Blend until a smooth juice forms.
  3. Add in honey, frozen fruits and yogurt. Blend until smooth. If too thick add in some almond milk or additional citrus fruit juice. If too thin add in some additional frozen fruit 1/2 C at a time until the smoothie reaches the desired consistency.
Notes
  1. Omit Greek yogurt for dairy free or strict Paleo version.
http://barerootkitchen.com/
 

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Carrot Mango Smoothie

My wisdom teeth were removed yesterday, so today I wanted to make something cold & nutritious that I could eat. So, why not throw a bunch of vegetables and fruits together into a smoothie! Tomorrow morning I am going to try another rendition with roasted beets & berries.

Little guy loved this smoothie!! YUM, YUM!Mason Smoothie

 

Carrot Mango Smoothie
Serves 2
Perfect blend of vegetables and fruit. Great smoothie for hiding veggies from little ones too!
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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. 2/3 C Apple Sauce
  2. 1 C Greek Yogurt, plain
  3. 2 1/2 C Mangoes, frozen
  4. 2 C Cherries, frozen
  5. 4 Carrots, peeled & chopped
  6. 1 Banana
  7. 2 tbsp Agave Nectar (optional)
  8. 1 Grapefruit, juice
  9. 2 C Ice
  10. 1 C Water
Instructions
  1. Steam carrots until fully cooked. Add to ice water bath.
  2. Add fruit, yogurt, grapefruit juice, applesauce and carrots (water & ice too) to the blender and process until smooth.
  3. Add agave nectar if you want the smoothie to be sweeter.
http://barerootkitchen.com/

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