Chili Lime Sweet Potatoes

Happy Mother’s Day to all! When I started writing this post I got to thinking, why I am working on Mother’s Day? Well, technically my blog is a “hobby.” I say “hobby” because cooking yummy stuff is a hobby, but actually taking photos and writing up a blog posts is work :) However, I love sharing recipes with family and friends, so here I am working on Mother’s Day. TEE HEE.

To celebrate, we are going out to breakfast with my mom, sister and soon to be step-sister as my mom is getting married in September. We are headed to my favorite breakfast spot, Keys. They have the biggest and most amazing omelets. I usually get the vegetarian omelet and can never finish the darn thing, but that’s okay because it is just as good warmed up the next day. And this is coming from someone who thinks leftovers are disgusting!

Aside from breakfast, my boys got me a spa gift card. Oh boy am I excited to get my tired little legs worked on. They are still not fully recovered from running the Boston Marathon (22 weeks pregnant – if you missed my previous blog post about it) and also taking a beating from pregnancy related leg cramps. Seriously, when the night-time leg cramps happen they cause a serious lump in my calves that takes several days to work out via a foam roller and my wonderful husband’s massages. At any rate, I am just looking forward to a day of pampering myself as I rarely sit down to rest! Busy bee has to be my middle name.

All right, so enough chitter chatter and on to the goods. Chili lime sweet potato fries were a hit and were served with my chorizo quinoa peppers. This was a great combo and resulted in the family eating up every last crumb!

Hope you enjoy and have a fantastic Mother’s Day!

Chili Lime Sweet Potatoes
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 3 Sweet Potatoes
  2. 1 Lime, juice
  3. 1 tbsp Adobe Chili Sauce
  4. 1/8 C Olive Oil
  5. 1 tbsp Garlic, crushed
  6. 1 tsp Cumin
  7. 1/2 tsp Cinnamon
  8. 1 tsp Salt
  9. 1 tsp Black Pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and slice sweet potatoes into fries. Coat fries with olive oil, chili sauce, garlic, lime juice and spices.
  3. Place fries in a single layer onto a cookie sheet (I used two cookie sheets).
  4. Bake for 20 minutes, stir and cook for another 20 minutes or until fries start to turn golden brown on the edges.
http://barerootkitchen.com/
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Cinnamon PB&J Oatmeal

I need fuel before my long runs and I have found the meal that gives me the most sustained energy is oatmeal. Even though it doesn’t 100 percent agree with my stomach, I haven’t found anything else that keeps me going for as long as it does :) I wanted to make this oatmeal high in protein (hence the addition of both peanuts and peanut butter) and was looking for ways to use up the abundance of homemade jam and jellies we have in our pantry. This oatmeal was super duper yummy!!  

This oatmeal may be too high in calories for some, so if you are looking to skinny it down use water instead of the non-dairy milk, skip the cane sugar and do not add the peanuts. This will save you about 100 calories per serving. It will not be as delicious though (trust me and indulge). However, if you are a high endurance athlete leave everything in because you need the fuel or if you are a high endurance athlete and pregnant (like me) than you really need the caloric bonus! At any rate, enjoy! 

Cinnamon PB&J Oatmeal
Serves 2
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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. 1/3 C Oat Bran
  2. 1 C Instant Oatmeal
  3. 2 tbsp Peanuts
  4. 2 tbsp Peanut Butter
  5. 1 C Non-Dairy Vanilla Milk
  6. 1 C Water
  7. 1 tbsp Maple Syrup
  8. 1/2 tsp Cinnamon
  9. pinch of Nutmeg
  10. 1 tbsp Evaporated Cane Sugar
  11. 1 tbsp Jelly
  12. pinch of Salt
  13. 1/2 C Apples, chopped
Instructions
  1. Add evaporated cane sugar, cinnamon, nutmeg, salt, oats and milk to a microwave safe bowl. Cook for 3 minutes, stirring halfway through cooking time.
  2. Divide into two bowls and top with remaining ingredients.
Notes
  1. Add additional non-dairy milk and toppings as desired.
http://barerootkitchen.com/
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Orange Cinnamon Rolls

What a day yesterday! I started out my day with a 40 minute lap swim. I am incredibly slow swimmer! I mean ridiculously slow. I seriously think I swallowed a gallon of water as fast Thing 1, faster Thing 2 and wicked fast Thing 3 were making so many waves that I felt like I swimming in the damn English Channel. My competitiveness really wants to call them Jerk 1, Jerk 2 and Jerk 3, but I know deep down that if we did a running race they would eat my dust!

All right, so besides swimming, I also picked Mason up early and treated us to some Chipotle. Everything was going great until Mason turned into the Exorcist. He ate quite a bite of guacamole and rice, so when it came up the second time around I was immediately taken back to the scene in the movie! Talk about a fun time trying to get him calmed down because he was scared out of his whits and holding back the dog from eating it while trying to clean it up. Why on earth do dogs insist on eating vomit? Complete chaos I tell you! Then Mason threw a fit because he wanted to continue to wear his exorcist stained t-shirt. Come on dude? Really? NOPE, in the wash you go! Wow, wow, wee, wow!

Before all of the chaos happened I did make two batches of orange glazed cinnamon rolls. Two batches, what for? Well, I followed a recipe from my new cookbook, “Every Last Crumb” by Brittany Angell. So, I am not usually a follow the recipe to the “T” kind of girl. I am just a rebel by nature and just don’t like to follow the rules. In fact people who are total rule followers get on my nerves rather quickly. I just want to scream at the top of my lungs, “Loosen up your bung hole, folks”. I mean really is adding another teaspoon of flour going to muck up your recipe, NO! Anyway, I actually was a rule follower when making the cinnamon roll dough and filling (the icing I changed because I wanted it to be orange flavored). Curses for being a stickler because the dough came out too sticky to roll. It turned out I could only make a orange cinnamon roll cake and the bottom burnt to smithereens. It still tasted incredibly good, but who wants to scrap the top off and toss the burnt part. NOT I, said the cat.

Not satisfied I made another batch. These are yeast rolls kids, so this was a daunting and long process! I am talking an over an hour per batch. However, I knew exactly what I wanted to change to make them turn out the second time around. So, back to my trailblazer ways of doing what I wanted instead of following the rules, I added more tapioca flour to the dough, tossed in some vanilla to give a bit of Pazzazz, changed the way I rolled out the dough (using flour as the non-stick surface instead of oil) and prepped the pan differently for baking in the oven (original recipe lined the bottom with parchment).

BOOM, BOOM, they turned out G-R-R-EAT (in my Tony the Tiger voice). I mean so great that I wanted to eat the whole pan. I didn’t, but darn it, wouldn’t that be awesome to do! However, I do like being fit and I am pretty sure eating 9 cinnamon rolls would surely defeat that purpose! I mean look at this picture don’t you just want to dig in with your fork…..

Orange Cinnamon Rolls Pan

Thanks to the brilliant Brittany Angel for the recipe because with a couple modifications these Paleo friendly rolls are simply amazing! 

Orange Cinnamon Rolls
Serves 9
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Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Ingredients
Sweet Dough
  1. 1/2 C Applesauce
  2. 1 tbsp Quick Acting Yeast
  3. 3/4 C Coconut Flour
  4. 3/4 C Tapioca Flour
  5. 1 tbsp Baking Powder
  6. 1 tsp Xanthan Gum
  7. 1/2 tsp Kosher Salt
  8. 3 Eggs
  9. 1 tsp Vanilla
  10. 1/2 C Palm Oil Shortening or Spectrum Vegetable Shortening
  11. 3/4 C Coconut Palm Sugar or Evaporated Cane Sugar
Cinnamon Roll Filling
  1. 2 tsp Cinnamon
  2. 1 tbsp Melted Coconut Oil
  3. 2/3 C Coconut Palm Sugar
Orange Glaze
  1. 1 1/4 C Coconut Palm Sugar or Evaporated Cane Sugar
  2. 1 1/2 tsp Orange Extract
  3. 1 tsp Vanilla Extract
  4. 1/4 tsp Kosher Salt
  5. 2 tbsp Non-Dairy Milk
Directions
Sweet Dough
  1. Preheat oven to 375 degrees.
  2. Add applesauce to microwave safe bowl. Microwave for 60 seconds if applesauce is cold or 30 if warm (make sure it is lukewarm; roughly 110 degrees for proofing the yeast). Stir in the yeast until combined and allow the yeast to sit for 5 minutes.
  3. Mix together coconut flour, tapioca flour, salt, xanthan gum and baking powder in a stand mixer. Add in the sugar and butter and combine until a crumbly dough forms together.
  4. Pour in three eggs, vanilla and the applesauce mixture. Mix on high speed for 2 minutes until a sticky dough forms.
  5. Place a large piece of parchment paper on the counter and cover the surface area with additional tapioca flour. Place dough on top of the paper and add a couple more tablespoons of flour to the top so that you can push down the dough. Form a 14 by 10 rectangle by pressing down the dough as evenly as possible with your hands. Make sure you have enough flour underneath and on the top to avoid it from sticking to your fingers or the work surface.
Cinnamon Filling
  1. Grease an 8X8 metal cake pan with palm oil shortening to avoid the rolls from sticking during baking.
  2. Mix together the melted coconut oil, sugar and cinnamon. Sprinkle evenly over the top of the dough.
  3. Start to roll the dough into a cylinder. It may be sticky so work slowly and use a spatula to lift the dough as necessary along the way. After the roll is formed us a sharp knife to cut the dough evenly into 9 pieces. You may need to wipe of the knife after each slide because the dough will stick to the blade.
  4. Using a spatula, lift each roll into the pan, placing them cut side up. There will be about a 1/2 inch gap between the rolls. This gap will fill in as they rise and bake.
  5. Turn off the oven and place the rolls inside. Allow them to rise for 15 minutes with the door open. After 15 minutes close the door and allow them to rise for another 25 minutes.
  6. Remove them from the oven, preheat oven to 375 degrees and bake them uncovered for 30 minutes.
Orange Glaze
  1. While the rolls are baking, add the sugar to a spice or coffee grinder to make powdered sugar. Depending on the size of your grinder you may need to do this in two steps. Stir together the powdered sugar with the non-dairy milk and extracts.
  2. Remove rolls from oven and allow rolls to cool for 10-15 minutes before sprinkling on the glaze.
Adapted from Every Last Crumb
Adapted from Every Last Crumb
http://barerootkitchen.com/

 

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Cherry Coconut Flax Cereal

Yesterday was sort of a pooh, pooh day. Okay it was good for the most part, but I got a little down thinking about how our family doesn’t eat normal. When I say normal I mean I cannot just grab a jar of pasta sauce and noodles and whip together spaghetti for dinner.

A, because tomatoes flare up Luke’s arthritis and B, because he can’t have any grains on his diet right now (not even rice because he had a slight flare up of inflammation after eating it). Nor after working 10 hours a day can I call Dominos to deliver a pizza. Again because it has pasta sauce and grains.

It is extremely difficult to coordinate meals around my husbands’ diet because I can’t use eggs, corn, rice, quinoa, oats, buckwheat, amaranth, wheat (Mason and I are gluten free so that doesn’t really matter), tomatoes, potatoes, eggplant, dairy, soy, peppers (bell, jalapenos, cayenne pepper, chili powder), cumin/seed based spices, etc. It is by far one of the biggest challenges I have faced and lately I have been short on ideas!

So, I actually drummed up an idea for dinner….FINALLY! It is going to be stuffed artichoke and spinach chicken breasts wrapped in bacon with an egg-free/grain free flat bread. Stay tuned for this yummy goodness and sorry about my ranting. All I want to do is make food for my husband to feel better and it is a challenge that exhausts me many days, so I wanted to garner up some support :)

All right, now I predominantly eat Paleo (e.g. no grains). However, when training for a marathon I have found that I need grains to fuel this high endurance activity. I know, I know you could run marathons on a Paleo diet, but it doesn’t get me to my maximum performance. Trust me I have tried Paleo approved high carb goodies before runs and they do not work as well as a bowl of oatmeal or gluten-free cereal!

The hard part is finding a good gluten-free cereal that is loaded with protein, dried fruit and solid mix of grains. I seriously stared at the grocery aisle for 15 minutes trying to find the perfect multi-grain one. Finally I gave up! I bought almond butter, maple syrup, cinnamon, dried cherries, dried raisins, oats, coconut, nuts, seeds, Enjoy Life Crunchy Flax cereal, and Nature’s Path Mesa Sunrise Flakes and made my own amazing protein packed multi-grain cereal. It came out as a cross between granola and cereal, but it is oh so delicious.

Cherry Coconut Flax Cereal
Serves 16
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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. 2 C Unsweetened Coconut
  2. 2 C Oats, Gluten Free Certified
  3. 1 C Dried Cherries, unsweetened
  4. 1/2 C Raisins, unsweetened
  5. 2 tsp Cinnamon
  6. 2 C Mixed Nuts, chopped
  7. 3/4 C Sunflower Seeds
  8. 1/2 C Maple Syrup
  9. 1 tsp Vanilla
  10. 2 tbsp Coconut Oil
  11. 2/3 C Almond Butter
  12. 1 box Enjoy Life Flax Crunch Cereal
  13. 1 box Nature's Path Mesa Sunrise Cereal
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt together almond butter, coconut oil, maple syrup, cinnamon and vanilla in a small microwave safe bowl. Microwave for 60 seconds.
  3. Add oats, nuts, seeds, coconut and dried fruit (cereal will be added after roasting the oats and nuts in the oven) to a large mixing bowl. Pour the melted almond butter mixture over the oat/nut/dried fruit mixture and stir until even coated.
  4. Evenly space the almond butter and oat/dried fruit mixture onto a large cookie sheet.
  5. Roast in the oven for 30 minutes, stirring every 10 minutes.
  6. Remove from the oven and allow it to cool completely before stirring in the cereal.
Notes
  1. Store in an airtight container in the pantry for 3-4 weeks or in the freezer for up to 3 months. Enjoy with your favorite non-dairy milk or yogurt.
http://barerootkitchen.com/
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Raspberry Breakfast Tarts

Okay, let’s be realistic. Pop Tarts were my favorite breakfast item growing up. I mean who could resist the Maple Brown Sugar ones? Not me that is far darn sure! So, after going gluten free and changing my diet for the better, I picked up a box of gluten free blueberry pop tarts for Mason. Of course I had to try a bite! Oh man they tasted like cardboard with a jam filled center. Saying they were terrible is a TOTAL UNDERSTAND! 

I knew I could make my favorite breakfast treat TASTE A GIZILLION TIMES BETTER and they do. As of this minute my only taste testers have been me and Mason, but if it is any consolation he ate the entire pop tart minus three bites! He keep saying, “Mom, I yike deez! Der is wazzberry jam in da middle?” These would be even better with some frosting on it (obviously), but I wanted to cut down on the sweets for us. However, if you are splurging definitively go for the icing on the cake too!!  

All right, now it is time for a nap! I am beat after my 40 minute swim and grocery shopping. A little rest will do me some good. YIPPEE! 

Raspberry Breakfast Tarts
Serves 12
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Prep Time
45 min
Cook Time
30 min
Total Time
44 min
Prep Time
45 min
Cook Time
30 min
Total Time
44 min
Ingredients
  1. 1 C Palm Oil Shortening
  2. 2 C Brown Rice Flour
  3. 2/3 C Potato Starch
  4. 1/3 C Tapioca Flour
  5. 1 tsp Xanthan Gum
  6. 1 tsp Baking Soda
  7. 3/4 tsp Baking Powder
  8. 3/4 C Organic Evaporated Cane Sugar
  9. 1/4 C Agave Nectar or Maple Syrup
  10. 1 tsp Cinnamon
  11. 1/2 tbsp Vanilla
  12. 1 Egg
  13. 1/2 C Raspberry Jam
Instructions
  1. Cream together shortening and sugar together with a hand mixer on medium speed until smooth.
  2. Add in the egg, agave nectar, cinnamon, salt and vanilla and mix together for another minute until combined.
  3. Mix in the remaining ingredients until large clumps of dough forms.
  4. Refrigerate for 30 minutes.
  5. Roll out onto a flat surface (1/4 inch thick) with a small amount of brown rice flour and a rolling pin. Make shapes with your favorite cookie cutters.
  6. Add the bottom layer to the cookie sheet. Add a teaspoon of the jam to the center and spread out to the edges of the cookie (leaving a 1/4 inch on the edges to press another cookie on top).
  7. Place a second cookie layer on top. Press down with your thumbs around the edges to form a seal. I also pressed the edges down with a fork to make a pattern, but this is optional.
  8. Bake in the oven for 15-18 minutes or until the edges are golden brown.
  9. Allow to cool for 15-20 minutes before eating because the jam in the center will stay warm for a while.
http://barerootkitchen.com/
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Oatmeal ‘Cookie’ Shake

I made this for lunch the other day because I wanted some oatmeal cookies! This definitely hit spot without giving me a sugar crash like cookies do. I am always trying to substitute unhealthy items with healthier alternatives. Plus, I wanted to gear up my smoothie/shake lineup for the 21 day slim down challenge we starting on Monday! We have 21 people doing the challenge, which is totally awesome. Nothing makes me happier than seeing 21 lovely ladies and even some DUDES taking the initiative to eat healthy, exercise and have FUN while doing it! Whoop, Whoop.

In spirit of the 21 day challenge, many of the folks doing the challenge are actually do the 21 Day Fix, which breaks out portions into colors. So, for convenience this shake uses 2 red, 2 yellow and 2 spoons.

Oatmeal 'Cookie' Shake
Serves 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 Scoop Vanilla Shakeology
  2. 2 C Ice
  3. 1 1/2 C Water
  4. 1 C Almond Milk
  5. 1 tbsp Almond Butter
  6. 1 1/2 tsp Cinnamon
  7. 1/2 tsp Vanilla
  8. 1/4 C Oatmeal
  9. 2/3 C Greek Yogurt
Instructions
  1. Add ingredient to blender and mix until combined. For a thicker shake add more ice or for a thinner shake add more water.
Notes
  1. Makes approximately 32 ounces and serves a meal replacement or yummy snack.
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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Banana Bread Bites

What a great weekend. On Saturday we had our first Christmas party at my Aunt Marie’s house. They live on a farm and have a beautiful old farmhouse. It was fun seeing family and participating in the white elephant gift exchange. Luke got the game Stratego, which is actually a cool gift and I got a head scratching gadget that looked like a whisk from outer space. Oh, what to do with more junk? Anyway, Mason had a blast playing with his cousins and some new toys! I also loved seeing my cousins. We were a close knit bunch growing up so it is great to catch up considering we do not see each other as much anymore. I have been socially isolated myself for a while (reasons why are a whole different topic and why I started participating in Beach Body challenges and became a Beach Body Coach….will get into more of this detail in my 21 Day Fix challenge starting on January 5th), so it was nice to come out of my shell. Thanks again to Marie and Dale for hosting another great party!

After my aunt and uncles’ house we went to Eagle Bend to have Christmas with my Dad (Byron) and his wife Denise (my stepmom). Mason had a ball trying to destroy their gingerbread house and the winter Christmas village. Our dog also decided that it would be a good time to throw up on the bathroom rug and on the carpet in my brother’s old room. We also went out for dinner at the Pizza Ranch for some gluten free pizza (poor Luke couldn’t have any because of the AIP diet). Mason could, but he had two bites of pizza dipped in his ice water. Guess he is trying to be a trend setter! I didn’t follow suit! The thing he devoured was two small cups of ice cream….go figure! Normally, I do not allow him to have dessert if he didn’t eat well, but it was Christmas and grandpa and grandma are allowed to break the rules! 

On an another fun note, as I mentioned above I joined my friend’s Beach Body Coaching team last Friday. Whoop, whoop, so now I am going to start officially running challenges, which are based off of these amazing products: Beach Body Challenge packs and Shakeology. Honestly, I personally haven’t tried any of the Beach Body challenges yet, but have tried Shakeology (YUM to the MAX) and am planning to start the 21 Day Fix on January 5th with Jackie and her group. My husband is going to do the P90x Challenge. There is also a less intensive program called the 3 day Refresh for those who just want to get their feet wet a little before diving in head first. If you want to join let us know so you can be added to the group. I have read numerous success stories of people losing weight, having more energy and just feeling better overall.

I should mention that you DON’T have to buy any of the challenge packs or shakeology to participate in one of our groups! I just have the products listed as a suggestion if you want to try them :) As I test them out I will give you more information and then you can be the judge if you want to invest in them. But I can say is Shakeology tastes amazing (best tasting protein/superfood shake EVER) and it is loaded with superfoods! Check out this ingredient summary to see why I choose to use Shakeology as a protein shake :) Also, I have seen numerous people achieve weight loss goals with their challenge packs! I am not doing it for weight but rather to be at maximum performance for Boston Marathon training. 

Anyway, in preparation for the 21 Day Challenge my brain is brewing up different snacks that I could make. Knowing that I have a sweet tooth and would be craving some healthy goodies during the challenge, I came up with these Banana Bread Bites. They are loaded with protein from the Gluten Free Oats, sunflower seeds and sunflower seed butter. The banana chips and spice mix make them UBER DUBER tasty and remind me of banana oat cookies or banana bread (hence the name)! Obviously the texture is different, but you guys get my drift. At any rate, they just need to get in my belly!

Banana Bread Bites
Serves 18
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 C Banana Chips
  2. 1/4-1/3 C Agave Nectar
  3. 1/4 C Coconut Palm Sugar
  4. 6 Medjool Dates
  5. 1 C Sunbutter
  6. 1/2 C Sunflower Seeds
  7. 1 1/2 tsp Cinnamon
  8. 1/4 tsp Cloves
  9. 1/8 tsp Nutmeg
  10. 1/2 tsp Sea Salt
  11. 1 tsp Vanilla
  12. 3/4 C Oats (certified gluten free)
Instructions
  1. Add banana chips, dates and sunflower seeds to a food processor. Pulse until all ingredients are chopped into small pieces.
  2. Add in remaining ingredients and continue to pulse together until a thick dough forms.
  3. Roll into golf ball sized bites.
  4. Store in an air tight container in the refrigerator for up to two weeks or in the freezer for three months.
Notes
  1. Start with a 1/4 cup of agave nectar. If the mixture is too dry then another tablespoon at a time until the dough starts to come together.
http://barerootkitchen.com/
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Gingerbread Smoothie

Good morning smoothie enthusiasts! I have been unable to bake this holiday season, which if you know my baking habits this is torture. Normally I bake at least 20 different varieties of cookies and candies, but not being able to use nut or grain based flours while being on the autoimmune protocol baked goods are just not the same. In fact, I tried to make some AIP friendly cookies last week. The flavor was great, but they were incredibly dry and gritty from the coconut flour. I still haven’t mastered coconut flour, so I am going to keep trying until I get a kick ass AIP cookie for you!

Until then, I decided I would make a Gingerbread Smoothie instead :) Totally curbed my cookie cravings for the day! 

Also, on a positive and random note our dog finally stopped vomiting. I woke up at 1:30 am yesterday to dry heaving! Sorry for too much detail, but nothing is worse than waking up from a dead sleep to a hurling pet. The hard part is bursting out of bed and getting them to either the tile or hardwood floor. Why do pets insist on yacking on carpet? Anyway, after the first episode she proceeded to toss her cookies until we fired up the carpet cleaner at least 8 times. She even prayed to the porcelain goddess in Mason’s tent. He went to go play in it and started yelling, “Mommy, Daddy Scylla sick in my tent.” Poor buddy even stepped in it. So, YES, today I am thankful for not cleaning up after our dog :) 

Gingerbread Smoothie
Serves 2
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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. 2 C Frozen Peaches
  2. 2 C Frozen Butternut Squash
  3. 2 C Coconut Milk
  4. 1 C Carrot Juice
  5. 1 C Apple Juice
  6. 1 C Water
  7. 1 1/2 tsp Cinnamon
  8. 1/2 tsp Ginger
  9. 1 tbsp Lucuma Powder
  10. 6 Medjool Dates, pits removed
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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Pumpkin Spice Granola

With Thanksgiving coming right around the corner I have been craving pumpkin pie! However, I have never really been fond of the crust. I usually would eat the filling and leave the crust sitting miserably on my plate. However, I love granola. I could eat it for every meal! So, this recipe goes out to all of you pie crust haters!

I served this granola with my sweet potato pudding recipe! YUMMY! Eat your heart out!

On a side note, I have to let you know that I pulled this granola out of the oven right before I went to pick Mason up from daycare. I also had his dinner all set to go. As soon as he saw this granola it was all she wrote with his dinner. Good news is he loved it! He had two bowls with some yogurt.  

Pumpkin Spice Granola
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 C Coconut Flakes, unsweetened
  2. 1 C Carob Chips
  3. 4 tbsp Sunbutter
  4. 1/4 C Honey
  5. 2 tbsp Coconut Palm Sugar
  6. 1 C Banana Chips
  7. 1/4 C Pumpkin Puree
  8. 2 tsp Cinnamon
  9. 1/2 tsp Nutmeg
  10. 1/2 tsp Salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Place ingredients into a food processor and pulse 10-15 times until every thing is combined into small clumps.
  3. Pour granola evenly onto a cookie sheet.
  4. Bake for 20-25 minutes stirring half way through.
  5. Allow to cool on the cookie sheet for 20-30 minutes before serving.
http://barerootkitchen.com/
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Green Detox Smoothie

Oh goodness, I had another interesting potty training experience yesterday! Mason and I went to the library to return books and get some new ones. He loves it because they have trucks, magnetic letters, and a play kitchen area. I love it because it is a free activity and gives him so much joy!

Going back to potty training as he was in midst of mixing up a “banana soup” he started to show signs of going number two in his diaper. I hauled him off to the bathroom and was super excited when he actually used the potty. BUT and a big “BUTT” as I was reaching for toilet paper to wipe his bottom he unleashed round two all over the floor. He then proceeded to step in it, step on me, and step on every inch of the library bathroom floor. My good intentions turned into a massive hose down of him, me and the library bathroom floor :) Poor guy probably felt terrible, but I never made him feel that way. I just had him help me in the clean up crew and kept congratulating him for going in the big boy potty! 


Now onto my green detox smoothie! I am creating a 5-day detox challenge for the holiday season. My intent is to get this ready the Monday after Thanksgiving with new recipes, but I may have to sub in some recipes that I already have ready if I am under a time crunch. 

With this being Day 1, I want to kick off the challenge with some information on why detoxification is beneficial to your body. Detoxification is the process of removing toxins and free radicals from your body to improve cognitive and physical functioning. 

  1. Cognitive – When toxins and free radicals accumulate in the body can this can negatively affect cognitive functioning. Before undergoing a detox, you may have trouble sleeping, chronic fatigue or trouble with your concentration. By removing toxins from the body, studies have found many of these issues gradually disappear.
  2. Physical – Toxins store up in major organs and your blood stream, detoxification helps organs, such as the liver and stomach begin to work more effectively. Detoxification helps clear your body of free radicals, making your body’s immune system stronger, reducing your risk of cancer and allowing your blood to circulate more effectively. 
Green Detox Smoothie
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Ingredients
  1. 2 C Kale
  2. 2 C Spinach
  3. 2 Bananas, frozen
  4. 2 1/2 C Pineapple, frozen
  5. 1 Apple, core removed
  6. 1 Pear, core removed
  7. 1/2 tsp Cinnamon
  8. 1/8 tsp Ginger
  9. 4 Medjool Dates, pits removed (optional)
  10. 2 C Apple Juice
  11. 2 Lemons, juice
  12. 1 tbsp Honey or Maple Syrup (optional)
  13. 1-2 C Water
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.
  2. For low powered blenders, the kale and medjool dates may not be completely blended. Substitute 2 cups of spinach in place of the kale and another tablespoon of honey or maple syrup in place of the dates.
http://barerootkitchen.com/
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Cinnamon Sugar Cookies

Cookies, YUM! My favorite cartoon characters growing up were Scooby Doo and the COOKIE MONSTER! Go figure because they both eat lots of food!

I have been craving cookies lately in a big way. Focusing on feeding my husband autoimmune related dishes, I have not been making desserts lately. However, my little guy has a cookie decorating event at daycare for Halloween. I prefer not to have him singled out because of eating gluten free foods, so I made these cinnamon sugar cookies for him to take with. I normally try to make Paleo friendly desserts, but daycare has a no NUTS policy, so these babies are gluten free.  

Anywho…I decorated 12 of them and froze the dough for another 12 (it will keep up to 3 months). Not sure how this happened, but two of the cookies are missing. Pretty sure my belly is the cookie monster here! 

Cinnamon Sugar Cookies
Serves 24
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 C Palm Oil Shortening
  2. 2 C Brown Rice Flour
  3. 2/3 C Potato Starch
  4. 1/3 C Tapioca Flour
  5. 1 tsp Xanthan Gum
  6. 1 tsp Baking Soda
  7. 3/4 tsp Baking Powder
  8. 3/4 C Organic Evaporated Cane Sugar
  9. 1/4 C Agave Nectar or Maple Syrup
  10. 1 tsp Cinnamon
  11. 1/2 tbsp Vanilla
  12. 1 Egg
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together shortening and sugar together with a hand mixer on medium speed until smooth.
  3. Add in the egg, agave nectar, cinnamon, salt and vanilla and mix together for another minute until combined.
  4. Mix in the remaining ingredients until large clumps of dough forms.
  5. Refrigerate for 30 minutes.
  6. Roll out onto a flat surface (1/4 to 1/2 inch thick) with a small amount of brown rice flour and a rolling pin. Make shapes with your favorite cookie cutters.
  7. Place the cut out cookies evenly (about 1/2 inch apart) onto baking sheets & cook for 10-12 minutes.
  8. Cool for a couple of minutes before transferring to a cooling rack.
  9. Allow the cookies to come to room temperature before decorating.
http://barerootkitchen.com/
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Pumpkin Carob Chip Bread

It’s ‘pumpkin’ time again! I made this bread because I love snacking on something sweet before my morning runs and because I had some leftover buttercup squash lying around. As I mentioned in my ‘Pumpkin’ Pie Smoothie recipe, you can really exchange acorn, buttercup or butternut squash for pumpkin in any recipe and get an equally delicious outcome! I just put pumpkin in the title because I think tossing squash in a baked goods recipe freaks people out. Well, it shouldn’t because I guarantee you won’t be able to taste the difference.

I should also mention that this bread turned out very moist. It was so moist that when I tried to transfer it to a cooling rack I squished it in the process. Of course this was before taking pictures of it sliced, LOL. I am pretty sure I muffled a few choice words as I was trying to salvage what I had for pictures (still tasted awesome though)! Anyway, here is a picture of it in the pan before squish-gate 101 occurred:

Pumpkin Carob Chip Bread2

'Pumpkin' Carob Chip Bread
Serves 8
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 C Buttercup Squash Puree
  2. 2 Eggs
  3. 1/3 C Agave Nectar
  4. 1 tsp Vanilla
  5. 4 tbsp Coconut Palm Shortening
  6. 1/4 C Coconut Flour
  7. 3/4 C Almond Flour
  8. 1/4 tsp Nutmeg
  9. 1/4 tsp Cloves
  10. 2 tsp Cinnamon
  11. 1 tsp Salt
  12. 1 tsp Baking Soda
  13. 1 tsp Baking Powder
  14. 1 C Carob Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Add squash, eggs, vanilla, shortening, agave nectar and almond butter to a bowl. Combine for 1 minute with a hand mixer.
  3. Add in coconut flour, almond flour, baking soda, baking powder, salt, cloves, cinnamon & nutmeg. Mix for another minute until combined.
  4. Fold in carob chips with a wooden spoon.
  5. Grease 9X5 bread pan with palm shortening.
  6. Pour batter into pan & bake for 45-50 minutes or until golden brown.
  7. Cool for 10 minutes.
  8. Transfer to cooling rack (hopefully without crushing it like me). Even if you do, it will still taste great!
http://barerootkitchen.com/
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“Pumpkin” Pie Smoothie

This recipe was created as a request for my sister-in-law, Danielle. She really wanted me to add a dairy-free “Pumpkin Pie” shake to my blog. In this version, I actually used frozen butternut squash instead of pumpkin. I know, I know the request was for pumpkin, but one little hidden secret is “pumpkin” pies actually taste better if you use acorn, buttercup or butternut squash. In fact, growing up my grandmother never used pumpkin and to this date she makes the best “pumpkin” pie. 

You are probably wondering what is the difference between butternut squash and pumpkin from a nutritional perspective, so I come up with the following stats from Nutrition and You:

Butternut vs. Pumpkin 3

At a high level, butternut squash and pumpkin stack up pretty similar from a nutritional standpoint. However, butternut squash has more vitamin A and vitamin C than pumpkin. At 10630 IU per 100 g, it has the highest levels of vitamin-A in the Cucurbitaceae squash family with about 354% of RDA. Why is this important? Well, Vitamin A is a natural anti-oxidant that helps the body maintain skin and mucus membrane integrity and optimal eye-sight. Research studies also suggest vitamin A rich foods protect the body against lung and oral cavity cancers. Based on this detail, there is nothing wrong with using pumpkin for pies, smoothies and other desserts as it still contains many nutritional benefits, but butternut squash is a superior choice! 

Now going back to the shake I was asked to make. I broke another rule, I actually made a smoothie because I didn’t have any homemade coconut milk to add to this yummy creation! However, my recommendation to make it creamier (this is for Danielle) is to replace the apple juice with a non-dairy milk and add another cup of frozen butternut squash (for a thinner shake leave out the extra butternut squash). If making a thick shake you will want to stop to stir your blender every 15-20 seconds to get a uniform mixture and also so you do not burn out your blender motor!

Cheers to Danielle and her lovely family. Hope this is yummy for you, your adorable daughters (Abi and Eleanor) and of course Adam too! 

"Pumpkin" Pie Smoothie
Serves 2
Fall is my all-time favorite season because I love butternut squash, pumpkins, apples and cranberries! Therefore, I decided to incorporate two of my favorite fall foods into this delicious smoothie. Substitute a non-dairy milk for the apple juice to create a delicious shake or just use this recipe as is for a wonderful breakfast item.
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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. 2 Bananas, frozen
  2. 2 Apples, frozen
  3. 4 C Butternut Squash, frozen
  4. 1 C Carrot Juice
  5. 3 C Apple Juice
  6. 1 C Water
  7. 1 Lemon, juice
  8. 1-2 tbsp Maple Syrup
  9. 2 tsp Cinnamon
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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Apple Blueberry Smoothie

I need to get my creative juices flowing this morning! Normally I post something more interesting here, but quite frankly I am tired and only have maternity claims on the brain. And I say maternity claims that are not for me, but for a work project that I just kicked off yesterday. It is sort of exciting (in the nerdy sense) because I will get to evaluate pregnancy costs and outcomes for low income mothers engaging in a maternity support program compared to those who did not. The hypothesis is mothers who engage will have lower incidence of NICU babies, low birth weight babies, etc.

Are you asleep with my boring rambles yet? If not and you are still with me then let’s get down to business! It is smoothie time once again. This one is like pie filling in a cup … apples, blueberries and cinnamon OH MY. It looks good, doesn’t it? Give it a try! 

That is about all I have for today, now back to my geeky research job. 

Apple Blueberry Smoothie
Serves 2
Rise and shine sleepy heads, this smoothie is a delicious start to your day with the combination of apples, cinnamon and blueberries.
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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 Apples, peeled and cored
  2. 3 C Blueberries, frozen
  3. 2 Bananas
  4. 1 Lemon, juice
  5. 2 C Apple Cider
  6. 1 1/2 C Water
  7. 1 tsp Cinnamon
  8. 3 C Spinach
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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Cinnamon Applesauce

With a trip to the apple orchard comes lots of apples! I am in the process of making an apple butternut squash soup (it is cooking away in the slow cooker), but I also made this delicious cinnamon applesauce in my other slow cooker. In fact, between pre-marriage and marriage we have 6 slow cookers in our house. Talk about having a slow cooker showdown, huh?

For fun, my little mohawk man loved this applesauce … I think he even used some to spike his hair!

Mason and applesauce

So, if you have little ones and want huge smiles on their faces, getting all your slow cooker and whip up a batch of this delicious gluten free and Paleo friendly applesauce!

Cinnamon Applesauce
Serves 16
With apples in season, this is the perfect fall recipe. Just grab your slow cooker, toss in some apples and a couple hours later you will be enjoying this delicious snack!
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 1 dozen Medium Apples (any variety)
  2. 1 tbsp Coconut Palm Sugar (optional)
  3. 1 tbsp Maple Syrup (optional)
  4. 2 tsp Cinnamon
  5. 1 C Water
Instructions
  1. Remove peel and core from apples. Cut into 1 inch slices.
  2. Add apples, cinnamon, water, coconut palm sugar and maple syrup to the slow cooker. Cook on high for 1 1/2 to 2 hours, stirring halfway through cooking time.
  3. After apples are completely tender (broken down into smaller pieces), use emulsion blender to make into a smoother sauce if desired.
Notes
  1. I prefer a creamy applesauce so I used an emulsion blender to make mine really smooth. If you prefer a chunkier applesauce, skip step three in the directions.
  2. For apples, I used Sweet Sixteen for this recipe, but other apples (going with Minnesota grown) that would be great are Sweet Tango, Honeycrisp, Zestar and Fireside. Many are ready now, but Fireside is a late harvest (end of September; beginning of October) if you cannot make to the orchard until later.
http://barerootkitchen.com/
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Peach Crumble Bars

My mom dropped off a 20 pound box of peaches on Sunday. Wow, are they delicious, but man oh man what I am going to do with them all? Mason and I have managed to eat a pound, tomorrow I am making a peach salsa with sweet/spicy pork carnitas and a peach/cherry green smoothie, but despite these efforts I was still be staring at 17 pounds of peaches! So, to use up some more peaches, I made these Gluten Free/Paleo peach crumble bars. They are a little bit tedious to make, but worth the effort!

Peach Crumble Bars
Serves 16
Do you pounds of fresh peaches? Well try this delicious grain-free bars!
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
Almond Crust
  1. 3 1/2 C Almond Flour
  2. 1/3 C Agave Nectar
  3. 1/2 C Coconut Oil, melted
  4. 1 tsp Sea Salt
Peach Cinnamon Filling
  1. 3 tbsp Arrowroot Starch
  2. 1 Lemon, juice
  3. 1 tsp Cinnamon
  4. 6 Ripe Peaches, pits removed and chopped
  5. 1/4 Agave Nectar
Cinnamon Crumble
  1. 1 1/2 C Almond Flour
  2. 1/3 C Coconut Palm Sugar
  3. 1/2 tsp Salt
  4. 1 tsp Cinnamon
  5. 3 tbsp Coconut Oil
Directions
Almond Crust
  1. Preheat oven to 350 degrees.
  2. Line a 13x9 pan with parchment paper.
  3. Mix together almond flour, melted coconut oil, salt and agave nectar in a food processor.
  4. Press dough evenly onto the parchment paper and bake for 10-15 minutes.
Peach Cinnamon Filling
  1. Remove the pits and chop up the peaches. Add in agave nectar, cinnamon and lemon. Cook over medium heat for 20 minutes until peaches start to break down slightly.
  2. Mix in the arrowroot powder until thoroughly combined.
  3. Puree peach filling with an emulsion blender until large peach chunks are broken down.
  4. Pour peach mixture over cooked crust. Smooth out with a spatula.
Cinnamon Crumble
  1. Using a hand-held blender, mix together almond flour, salt, cinnamon, coconut oil and agave nectar.
  2. Sprinkle over the top of the peach filling and bake for an additional 40 minutes.
  3. Remove from the oven and allow to completely cool before serving.
  4. Store them in the refrigerator or freezer.
Adapted from Ditch the Wheat
Adapted from Ditch the Wheat
http://barerootkitchen.com/

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