Espresso Protein Bites

Finished my first half marathon of 2016! It was the longest distance I have ran since the Boston Marathon in April of 2015. Overall, it was a perfect day for running. High 30’s with no wind! Can’t really ask for a better day at the end of January. The course was pretty hilly, but not too terrible until the last hill heading up to the finish. My GOD, I thought I was going to die at that point!!

For time, I almost hit my PR, but didn’t quite get there. I am totally okay with that considering I am still nursing and do not really have all of my energy stores for races! The funny part is Luke picked me up on the way home. Mason was thirsty and all we had in the car was Powerade. He took one sip and said, “Oh mom, this tastes awful!” Um yah, buddy I hear ya! Sports drinks are gross in my opinion. Never liked them, ever! We are getting into the parenting stage where Mason says really funny shit.

For a pre-race snack, I have been experimenting with new protein energy bites. My protein powder of choice for making energy bites is Shakeology. I have been drinking Shakeology and making energy bites for almost two months now and have noticed considerable differences in my overall health. My nails are stronger, my hair is fuller, my energy levels are through the roof and my sweet tooth cravings are virtually gone (which is amazing because I am total cookie/dessert lover). The reason why I love Shakeology is because it is packed with over 70 superfoods ingredients(e.g. chia, flax, blueberries, kale, spinach, spiralina, etc.):

• Proteins and fiber – to help reduce hunger and food cravings
• Antioxidants, Phytonutrients, Vitamins, and Minerals – to help fight free radical damage and help support a healthy immune system*
• Adaptogen Herbs – traditionally used to help the body adapt and respond to the effects of stress
• Prebiotics, Probiotics, and Digestive Enzymes – to help nutrient absorption and support regularity and healthy digestion

What better way to fuel up for a run than with some charged superfood bites! I had three of these before my race and they stayed with me until the finish. Plus, they taste AMAZING! I seriously have to limit myself to how many of these bad BOYS I can have a day.

Espresso Protein Bites
Serves 24
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 C Peanut Butter
  2. 1/2 C Peanut Butter Powder
  3. 1/2 C Oats
  4. 1/3 C Maple Syrup
  5. 1/4 C Carob Chips
  6. 1/2 C Café Latte Shakeology
Instructions
  1. Add everything to a medium bowl and mix together with a hand mixer.
  2. Roll into walnut sized balls.
  3. Store in refrigerator for up to 3 weeks or in freezer for up to 3 months (if they last that long!).
http://barerootkitchen.com/
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Snowball Tea Cookies

Disclaimer…these are not healthy, AT ALL. Normally I transform recipes into healthier alternatives, but since I work so hard eating healthy 11.8 months of the year I decided that I was going to post my traditional holiday recipes for others who are gluten free and are missing cookies during this time of year!

One of my favorite cookies growing up were Russian Teacakes. I just love the tea cake consistency, but quite frankly I can do without the walnuts. Literally I would catch myself eating the dough around the tiny chopped walnuts and than tossing those. So, I thought well why not make them with mini chocolate chips instead. BRILLIANT! Now, I have the perfect cookie. Probably two perfect because I have already had 1 and 1/2 this morning and it is only 3 am, LOL! Good thing I have double workouts today with Insanity Asylum, “Back to Core” and running five miles. Feel the burn, feel the burn!

Snowball Tea Cookies
Serves 36
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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. 1 C Butter, softened
  2. 1 tsp Vanilla
  3. 1 tsp Almond Extract
  4. 1 Egg
  5. 1/2 tsp Salt
  6. 1/2 C Powdered Sugar, for batter
  7. 1/4 C Sugar
  8. 1 3/4 C White Rice Flour
  9. 3/4 C Potato Flour
  10. 1/3 C Tapioca Flour
  11. 1 tsp Baking Soda
  12. 1/2 tsp Xanthan Gum
  13. 1 C Powdered Sugar, for dusting cookies
  14. 1/2 C Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together butter and sugar with a hand mixer until creamed.
  3. Add in egg, extracts and salt to butter and continue to mix until combined.
  4. Put in all of the dry ingredients (except for 1 C of powdered sugar) and mix together until a thick dough forms.
  5. Roll dough into walnut sized balls and bake in preheat oven for 10-12 minutes.
  6. Allow to cool for five minutes and roll into the powdered sugar. Cool for a 1/2 hour and roll into powdered sugar again.
  7. Store in airtight container on counter for a week or in the freezer for up to 2 months.
http://barerootkitchen.com/
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Oatmeal Raisin Bites

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

Nothing in my opinion! Give me a spoon!

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

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

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

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

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

 

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

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

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

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

Raw Cookie Dough Cookies

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

Whew, I did it! I ran 20 miles yesterday at 18 weeks pregnant. This was a run I have been dreading for the first 15 weeks of marathon training. I was not sure I was going to be able to do it, but I told myself going into it to just finish one mile at a time. All I can say is I felt great the entire run (well, minus having to take 3 bathroom breaks….but hey, when you have a baby pushing on your bladder that is to be expected). Now, I have two easy runs (14 and 10) before the Boston Marathon on April 20th. The hard part is I know I will be running the race a minimum of an hour slower than my usual pace, but in order to keep myself and the baby safe (doctor’s orders) I need to keep my heart rate in check. This requires me to run about 3 minutes per mile slower than usual. I am okay with this because it is knowing that I qualified to be there and participating in Boston is super exciting for me!

Now, besides running I have been craving everything to do with peanut butter, almonds and chocolate the past 6 weeks. I mean seriously! Now, grant it I have found ways to add protein, unprocessed sugars and other wholesome ingredients into my recipes, but still I know I can’t keep up these cravings after the Boston Marathon is over or I will turn into a blimp. Okay, the feasibility of me turning into a blimp will never happen with how active I am, but you get my drift.

So, my recipe for today and sorry about the lapse in posts. Quite frankly I am too tried with working, training for a marathon, being pregnant and chasing around a toddler to have enough energy to post as frequently as I used to. I promise one day I will return to giving you all some incredible recipes again, but for now you have to settle for some chocolate chip blondies. I actually made this as a birthday cake for my wonderful husband.

I have to admit these are incredible! They have a crusty top just like brownies and are incredibly soft on the inside. They remind me of soft batch cookies in the bar form, but the best part is they are gluten free! YUM!!

 

Chocolate Chip Blondies
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. 1 C Almond Flour
  2. 2 C Almond Flour
  3. 2/3 C Brown Rice Flour
  4. 1/4 C Tapioca Flour
  5. 1/2 C Butter, room temperature
  6. 2/3 C Evaporated Cane Sugar
  7. 1/3 C Honey
  8. 1/2 Tbsp Vanilla
  9. 1/2 tsp Almond Extract
  10. 1 Egg
  11. 1 Tsp Salt
  12. 1 Tsp Baking Soda
  13. 1/2 C Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 13x9 cake pan.
  2. Process 1 C almond flour until smooth butter is formed.
  3. Add butter & evaporated cane sugar. Blend until smooth.
  4. Mix in eggs, vanilla, almond extract honey and salt.
  5. Add remaining dry ingredients and mix until combined.
  6. Stir in chocolate chips.
  7. Press dough evenly into the cake pan.
  8. Bake for 20-25 minutes or until golden brown on the top.
  9. Cool for 15-20 minutes before serving.
http://barerootkitchen.com/
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Paleo Cookie Dough Balls

I am doing a four day clean eating challenge with my cousin’s wife, Jackie. She is leading it and so far it has been amazing. We have an open conversation forum on Facebook to share sweaty selfies, what we ate for meals/snacks and talk about any of our struggles for the day. If you ever have an opportunity to do one I would 100% suggest trying it. She also is a consultant for Shakeology. I haven’t tried their products yet, but I order a sampler pack of their chocolate and tropical strawberry vegan flavors. The stuff is packed with more than 70 super-nutritious ingredients, including:

  1. Proteins, Vitamins, and Minerals – to help reduce hunger and food cravings.
  2. Antioxidants and Phytonutrients – to help detoxify and protect the body against free radical damage.
  3. Adaptogen Herbs – to help increase energy and combat stress.
  4. Prebiotics, Probiotics, Fiber, and Digestive Enzymes – to aid digestion and promote regularity.

Also, I have created a dairy free and grain free version of my own for after Thanksgiving, so if you want to recharge your batteries after shoveling in tons and tons of turkey, try my Clean Eating Challenge.

All right, so now going back to the challenge I am doing now. I really wanted some cookie dough and I mean in a bad way. I am thinking it is because it is that time of the month and all I want is sugar. Okay, I know TMI. Well, all women get monthly visits from Aunt Flo whether they like it or not and that B&TGH just isn’t very pleasant most months! So, to curb my cravings I made these Paleo Cookie Dough Balls. They are very, very yummy and TOTALLY HIT THE SPOT! 

Paleo Cookie Dough Balls
Serves 12
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 3/4 C Almond Flour
  2. 2 tbsp Coconut Palm Sugar
  3. 1 tsp Vanilla
  4. 1/2 tsp Sea Salt
  5. 2 tbsp Agave Nectar
  6. 2-3 tbsp Carob Chips
Instructions
  1. Add two cups of almond flour to a food processor. Mix until it resembles a smooth butter. You may need to stop half way through to push down the sides of the bowl.
  2. Pour in the remaining almond flour, salt, agave nectar, coconut palm sugar, vanilla and carob chips. Pulse together about 10-15 times until a thicker dough forms. Roll into golf ball sized balls.
  3. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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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Chocolate Chip Cookie Bars

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

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

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

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

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

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

Okay, so I have never in my life made double chocolate chunk cookies. Grant it, I have made about a 1,000 batches of chocolate chip cookies, but never any cookies where chocolate is the star ingredient. Going into my baking adventure I wanted to make chocolate chip cookie dough bites covered in chocolate. However, when mixing the dough it came out a darker shade than I wanted for pictures, so I morphed the recipe into these chunky chocolate cookies by adding in cacao powder and melted chocolate.

Not using egg, very little shortening and no baking soda or baking powder, I fully expected one enormous pancake coming out of the oven. However, as I watched these little babies bake away, I was doing cartwheels across the kitchen floor because they actually looked like a cookie and tasted pretty darn delicious too. I must admit I am not a big chocolate girl either and I think these are yum-tastic. Seriously, at a party if this cookie and a sugar cookie were chilling together on a plate (pending they were gluten free) I would always reach for the sugar cookie. Sorry chocolate I don’t mean to hurt your feelings, but I am sugar first girl :)

In all seriousness, Paleo chocolate lovers should take note because these are delish! I promise they will leave your taste buds feeling oh so fantastic. ENJOY! 

Chunky Chocolate Cookies
Serves 24
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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. 1 C Almond Butter
  2. 2 tbsp Palm Oil Shortening
  3. 1 1/2 C Almond Meal
  4. 1/3 C Agave Nectar
  5. 1 tsp Vanilla
  6. 1/2 tsp Salt
  7. 4 tbsp Coconut Palm Sugar
  8. 2 C 70% Cacao Chocolate Chunks
  9. 1/4 C Cacao Powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt one cup of the chocolate chunks in a microwave safe bowl in 30 second increments (stirring in between) until done. It will take between 1-2 minutes to melt completely.
  3. Add to food processor along with the almond butter, palm oil shortening, vanilla, salt, cacao powder, agave nectar and coconut palm sugar. Mix together on the pulse setting until a smooth dough forms.
  4. Pour in the almond meal and remaining chocolate chunks and continue to pulse until the dough is thicker and mixed together.
  5. Place walnut sized dough balls onto metal cookie sheets. Bake for 10-11 minutes.
  6. Allow to cool for 5 minutes before transferring to wire cooling racks.
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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Peanut Coconut Bars

I just hired my first employee this week. Boy am I excited to get another research analyst on my team to work on the backlog that has been building up!

Aside from my new hire, I have been craving Reese’s because it is getting close to Halloween. After researching the harmful ingredients (see my coconut peanut butter cup recipe for more detail) in Reese’s I have been trying to make my own healthier alternatives.

My little guy loves breakfast bars with chocolate on them. In fact, this morning he woke up saying, “Mommy, I hungry. Beckfast baas peez.” Code for Mason lingo that means, “Can I have some breakfast bars please.” So, I whipped up these babies for him! Win, win because I totally wanted them too! 

Have to toot, toot my own horn, but Mason loved them and I thought they were pretty darn good too.   

I know chocolate bars are probably not the best way to start out little Mase-Man’s day, but I used dark chocolate and I think these bars are much better than giving him PopTarts, sugary cereals or donuts. So, no judging peeps :) 

Peanut Coconut Bars
Serves 16
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 C Creamy Peanut Butter
  2. 2 C 70% Cacao Chocolate Chips
  3. 1 C Unsweetened Coconut, shredded or flakes
  4. 3 tbsp Butter or Ghee, melted
  5. 1/2 C Sunflower Seeds
  6. 2 tbsp Flax Seeds or Meal
  7. 1 tsp Sea Salt
  8. 1 tsp Vanilla
  9. 2 C Gluten Free Cereal Flakes
  10. 6 Medjool Dates, pits removed
  11. 2 tbsp Lucuma Powder
  12. 1/4 C Maple Syrup or Honey
Instructions
  1. Place all of the ingredients into a food processor except for the chocolate chips. Mix until all of the coconut, cereal flakes and dates have been broken down into tiny pieces. You may need to stop and stir the ingredients a few times during the process.
  2. Press down the peanut butter mixture evenly into a 8X8 cake pan.
  3. Pour chocolate chips into a microwave safe bowl and melt on high for 30 seconds at a time. Stir after each 30 second increment. Repeat this process up to three times or until chocolate is completely melted. Do not over do it or heat up the chocolate all at once or you will have a chunky mess. Trust me I know from experience.
  4. Spread the chocolate over the peanut butter mixture and cool in the refrigerator for one hour before serving.
Notes
  1. Store in the refrigerator for up to a week or in the freezer for up to three months.
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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Date Crumble Squares

Growing up, one of my favorite desserts was date bars because they remind me of Fig Newtons. I even went through a period where I was making them repeatedly in high school. Then I went on a ten year hiatus until I bought a gluten free date bar at the co-op near our house. It was total heaven in my mouth, so I thought why not try to attempt a grain free and nut free version at home. I must admit that I borrowed the crust (with minor modifications) from the “Pear-Caramel Pie” recipe in the Autoimmune Paleo Cookbook by Mickey Trescott. However, I made the date filling from scratch. Overall, these bars taste exactly like the ones I buy from the co-op, but I am pretty sure my version has a lower sugar content because the number one ingredient on their packaging is organic cane sugar. 

Date Crumble Squares
If you love fig newtons, you should know that these date squares taste similar and make for a scrumptious desserts. These little babies are also allergy friendly with being dairy free, nut free and grain free. Plus, they have a lower sugar content through the use of dates and raisins as the primary sweetener.
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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
Crust/Crumble
  1. 1 C Coconut Flour
  2. 1 C Arrowroot Powder
  3. 3 tbsp Maple Syrup
  4. 1/4 C Coconut Oil, melted
  5. 1/2 C Water
  6. 1/2 tsp Salt
  7. 1/3 C Coconut Palm Sugar (used for crumble)
Date Filling
  1. 2 tbsp Coconut Flour
  2. 2 C Dates, pitted
  3. 1 C Raisins
  4. 4 tbsp Sunflower Butter
  5. 3 tbsp Tahini Butter
  6. 1/4 C Maple Syrup
  7. 1 tsp Salt
  8. 1/3 C Water
Directions
Crust
  1. Preheat oven to 350 degrees.
  2. Mix together ingredients (except for coconut palm sugar) for crust until crumbly dough forms. Reserve 1 1/2 cups for the crumble.
  3. Press the remaining dough into an 8x8 metal pan.
Date Filling
  1. Place ingredients into a blender. Mix on high until a smooth filling is formed.
  2. Spread this filling on top of the unbaked crust.
Crumble
  1. Add the coconut palm sugar to the remaining dough and sprinkle on top of the date filling.
  2. Bake for 30 minutes.
  3. Allow to cool completely before servings.
http://barerootkitchen.com/

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Cranberry Energy Bars

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

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

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

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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
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Fudgy Zucchini Brownies

Zucchini, zucchini…I am swimming in zucchini from my garden. I swear I am going to start having nightmares about being held at “gun” point by a zucchini. So, similar to previous posts I am trying to post recipes that are easy and use up some of those pesky, but yummy zucchini!

In efforts to not waste anything, my latest conquest was these fudgy zucchini brownies. I am proud to say they were a success! The best part about these delightful bars is they are Paleo/Gluten-Free friendly and use minimal sweeteners. Plus, the almond flour is higher in protein than gluten-free flour blends and traditional white (wheat) flour, making them a more nutritionally dense grain-free alternative.

Fudgy Zucchini Brownies
Serves 9
Everyone who has a garden struggles to use up zucchini. Instead of going the savory route, how about throwing some finely shredded zucchini into some dark chocolate brownies.
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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. 1 1/2 C Almond Flour
  2. 1 tsp Baking Soda
  3. 1 tsp Sea Salt
  4. 10 Medjool Dates, pitted
  5. 3 tbsp Agave Nectar
  6. 2 C Zucchini, finely shredded
  7. 1 tsp Vanilla
  8. 4 oz. Dark Chocolate
  9. 1/2 C Mini Chocolate Chips
  10. 3 Eggs
  11. 1/2 Spectrum Vegetable Shortening
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together almond flour, salt and baking soda in a food processor for 1-2 minutes.
  3. Add in the dates and chocolate to the flour mixture and mix until a course batter has formed. Will take another couple of minutes to break down the dates.
  4. Put the remaining ingredients into the blender and mix until a smooth batter has formed.
  5. Pour batter into an 8x8 pan and bake for 40 to 45 minutes.
  6. Let the brownies cool for an hour before serving.
http://barerootkitchen.com/

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Strawberry Frozen Yogurt

One of my favorite treats is ice cream, but my stomach does not tolerate milk based ice creams very well. The downer is that most non-dairy and even dairy brands of ice cream contain additives that have been linked to digestive issues (e.g. the main one is Carrageenan). Here is a link to harmful side effects of Carrageenan as researched by Cornucopia Institute: http://www.cornucopia.org/tell-the-usda-to-remove-carrageenan-from-organic-foods/. For convenience, it is also helpful to know that this ingredient is in products other than ice cream and here are the brands that should be avoided: http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/. Avoiding this additive is nearly impossible when you are looking for ice cream (dairy or non-dairy).

Since I am able to tolerate Greek Yogurt, but not dairy milk, I have started to make my own. If you want to know why Greek Yogurt is easier on  your digestive system than dairy milk, read up on the interesting tidbits on this link (at a high level Greek Yogurt strains out most of the lactose, making it easier to digest): http://healthyeating.sfgate.com/greek-yogurt-cause-lactose-intolerance-3102.html. Also, here is a link to suggestions from Mark’s Daily Apple on how to overcome lactose intolerance by strengthening your digestive system via probiotics/vitamin D: http://www.marksdailyapple.com/dairy-intolerance-what-it-is-and-how-to-determine-if-you-have-it/#axzz360orwMRr. Probably a lot of reading material, but this is the researcher coming out in me and is beneficial for your body. At a minimum, I would recommend taking the time to read up on the health risks of Carrageenan. 

If you are thinking, I don’t have the time to make ice cream, trust me this recipe is much easier to make than standard ice cream. Typically for regular ice cream you have to slowly reduce heavy cream over the stove for approximately 30 minutes, whisking constantly to avoid it from curdling. And that is just cooking time, after slaving away you have to chill in the fridge until it cools and then you can finally load it into the ice cream maker. Boohoo, I don’t have the patience for that process. Oh and ice cream has a boat load of sugar in it.

My recipe substitutes maple syrup or honey for the sugar and takes no time at all! Just mash up some strawberries, toss in some Greek Yogurt, vanilla and maple syrup and BAM you can immediately put it into your ice cream maker. Twenty to thirty minutes later you have a wonderful, creamy and protein rich frozen yogurt treat. 

Strawberry Frozen Yogurt
Serves 4
Treat yourself on a warm summer day with some homemade frozen yogurt! This creamy & decadent frozen treat is made with Greek Yogurt, fresh strawberries and maple syrup.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 4 C Strawberry Greek Yogurt
  2. 1/3 C Maple Syrup or 1/4 C Honey
  3. 1 tbsp Vanilla
  4. 1 C Fresh Strawberries, mashed
Instructions
  1. In a large bowl, mash up some fresh strawberries. Make sure you remove the stems.
  2. Stir in the remaining ingredients until combined.
  3. Add the strawberry mixture to the ice cream mixer and follow the manufacturers' instructions. Mine takes approximately 25 minutes.
  4. Serve immediately or in the freezer for later. I recommend buying an ice cream safe container for storage (a regular food storage container will cause ice cream to become rock hard and you will need to thaw it for at least 30 minutes before consuming).
Notes
  1. If you are using an ice cream maker that requires the bowl to be frozen for 24 hours prior, make sure to do this step or your ice cream will not freeze properly.
http://barerootkitchen.com/

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Pineapple Banana Lassi

Yesterday, I was on PTO and spent 8 hours reformatting this site. I swear I have carpel tunnel from having to use the mouse so much! I am pretty sure I am seeing-crossed too. Maybe this would be a good time to take an “about me” photo :)

Aside from the behind the scenes work of getting this site ready for prime time, I also did some brainstorming. Okay, every time I go to the India Palace (which is not often enough), I get a mango lassi. The last time we went, Mason ate chickpeas, cucumbers and all of my mango lassi. Well, of course he would. It is loaded with sugar and because he is my kid naturally he gravitates towards desserts!

My mission was to create a variation using pineapple instead of mango and get rid of as much sugar as possible by using dates and fruit as a natural sweetener. I made this for breakfast and it was fantastic! Mason doesn’t know that mommy didn’t share her pineapple lassi this time :) 

Pineapple Banana Lassi
Serves 2
Sweetened with dates, this pineapple banana lassi is out of this world delicious. Give it a whirl with some Indian food or make it for breakfast.
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Prep Time
24 min
Cook Time
10 min
Total Time
24 hr 10 min
Prep Time
24 min
Cook Time
10 min
Total Time
24 hr 10 min
Ingredients
  1. 1 C Medjool Dates, Pitted
  2. 1 C Water
  3. 1 C Greek Yogurt, plain
  4. 1 Banana
  5. 2 C Pineapple, frozen
  6. 1 1/2 C Carrot Juice
Instructions
  1. Soak the dates in water overnight.
  2. Add dates to blender with juice. Mix until dates are broken down.
  3. Put remaining ingredients into blender and mix until smooth. If it is too thick add additional juice. If too thin add more frozen pineapple.
Notes
  1. I use Fage 2% greek yogurt because it is creamiest and tastes better than the alternative plain yogurts on the market. For strict Paleo, give coconut milk a try instead of Greek Yogurt.
http://barerootkitchen.com/

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Sunbutter Oatmeal Cups

For Mother’s Day, my hubby and son gave me a gift card to a fabulous spa/salon. Well, I used it for a massage and my first facial. Nothing surprised me with the massage except for the therapist saying my neck was out of alignment. Looks like a visit to the chiropractor is in order. Oh and I was critiqued for never stretching before a run. Yah, yah…I will try.

For the facial, I had no idea what to expect and was overwhelmed by the information. My day-to-day routine is put sunscreen on prior to my run, but nothing else. Looks like I need to up the anti if I want to keep my skin looking younger and to protect against all of the elements. I do not think this was the girl trying to sell products either because I told her straight out that I make my own sunscreen/lotion and take an organic/holistic approach to taking care of my body. She actually recommended checking out Whole Foods face care products and made no mention of any of the products used in the salon, which I thought was fantastic! Don’t see that very often. Anyway, the whole experience was great. I highly recommend treating yourself! Wish I had the bank roll to do it monthly. Motivation to get the little dude out of diapers!

Now, back to the Sunbutter Oatmeal Cups. I made a similar version of these with peanut butter, but really you could use any nut butter and they taste great. Anyway, since I am training for a duathlon I need a little extra fuel on the days I do run/bike combos. Most store ready granola bars have too much sugar, soy or flat out do not taste very great, so I made these cups to grab one on my way out the door. They are the perfect amount to get me through a 12-16 mile bike and 5 mile run. Not to mention that my son loves them. I am more than happy to have Mason eat them as a snack considering it is Sunbutter, maple syrup, oatmeal, dried fruit and nuts versus the ingredients that I cannot pronounce in a Reeses Peanut Butter Cup.

The one tip I have is to break down the oats, nuts and dried fruit before adding the sunbutter and maple syrup or your food processor will struggle to break down the chunks.

Sunbutter Oatmeal Cups
Serves 12
These no-bake Sunbutter oatmeal cups are the perfect pre-workout snack!
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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. 1 C Cashews
  2. 1 C Sunbutter
  3. 2 tbsp Maple Syrup
  4. 1 C Cranberries, unsweetened
  5. 1 C Sunflower Seeds
  6. 2 C Oatmeal, certified gluten free
  7. 1 bag, Mini Chocolate Chips (I used Enjoy Life)
Instructions
  1. Put nuts, seeds, oats and dried fruit in food processor and process until broken down into fine pieces (2-3 minutes). Add Sunbutter and maple syrup and process until combined.
  2. Line muffin tin with paper cups. Press down Sunbutter mixture into cups about 3/4 of the way up. Make sure to firmly press into cups before adding chocolate.
  3. Pour chips in microwave safe bowl. Microwave in 30 second increments, stirring in between. Repeat 3-4 times until chocolate is melted. Do not over do it or chocolate will become lumpy.
  4. Pour a thin layer of chocolate into each cup. I use a large soup spoon and then push it out to the edges. After cups are filled, you can smooth out the chocolate more by tapping the muffin tin lightly on the counter a couple of times.
  5. Place muffin pan in refrigerator to cool for an hour before serving.
Notes
  1. Store in refrigerator or freezer.
http://barerootkitchen.com/

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Banana Split Parfait

Banana splits are a popular dessert. Why? Good question and I could never come up with a good answer! In fact, when I worked at Dairy Queen I always wondered why any sane person would order a glorified Sundae with bananas & walnuts on it. Ewwww! Speaking of good old Dairy Queen, this was my second shortest job on record. The only one that can top it was my four hour stint at Chilis. Teenager jobs, so much fun! I will save my Burger King experience for another post. 

Anyway, now that I am older and a “little” wiser, I now like everything in a banana split. So, instead of making a dessert, I decided to give it a shot for breakfast. My verdict is that I am still not crazy about the bananas (even though I love bananas on their own), but the rest is fabulous. The bananas are not in the cards for me because of the texture, but for you banana split enthusiasts this is the perfect breakfast for you!

Banana Split Parfait
Serves 2
Hey, banana split enthusiasts, this is the perfect breakfast for you! Bananas, strawberries and pineapple blanketed in layers of walnut granola and chocolate chips. What a great treat to start the day.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 C Strawberries, chopped
  2. 2 Bananas, chopped
  3. 1 C Pineapple, chopped
  4. 1 C Granola (I used my homemade peanut butter granola)
  5. 2 tbsp Mini Chocolate Chips (Enjoy Life)
  6. 1 C Greek Yogurt, plain
  7. 1 tsp Maple Syrup
Instructions
  1. Mix chocolate chips and granola in a small bowl.
  2. In a separate bowl, stir maple syrup into Greek Yogurt. I prefer to use plain so then I can control the amount of sugar, but you can skip this step if you prefer to buy vanilla yogurt.
  3. In two sundae cups, add ingredients in this order: Bananas, granola, yogurt, strawberries, granola, yogurt, pineapple and granola.
  4. Grab a spoon and eat it up!
Notes
  1. If you are not crazy about the bananas (aka....ME), replace bananas with another fruit.
http://barerootkitchen.com/

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