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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Braised Citrus Chicken

We have a ton of meat from our CSA last year that we need to use up fast because the new shares start in February! So, looks like I will be making a lot of soups, slow cooker and beef/poultry/pork recipes in the next three weeks. The next two recipes in the works are a beef pho and some sort of stuffed tenderloin. The beef pho is because I love this soup from a Vietnamese restaurant by my husband’s work. Hoping that I can get mine to taste as good, but I am not holding my breathe considering I usually don’t have as good of luck at making Asian food at home :)  

Aside from dreaming up food recipes, I take my SAS base programming exam on Thursday. I studied last weekend and will be studying again all day tomorrow (minus a few work meetings). I am little nervous that they are going to ask me a ton of behind the scenes processing questions. I know how to write code I just don’t care what is going behind the scene. I write, push a button and boom I get results. The rest is FLUFFY details that bored me while studying. I am sure it will bite me where the sun don’t shine. Just need to get a 70. I can do this!!

My little man also made a wand at school the other day. You know one of those with a star on the end that fairies use. Well anyway, I got to school yesterday and he touched me with the wand and said, “Mommy you are a princess.” Well now did that melt my heart or what! Then he proceeded to take an enormous dump in his diaper on the way home, so I think he was just softening me up for what he was going to do next instead of going in the toilet. LOL! At any rate I just love the things he says! 

Now on to this delicious slow cooked chicken recipe. It is easy as pie to make. Okay I don’t know about you guys, but is pie easy to make! I don’t think so and I love to bake! Seriously the dough is a pain in the BUTT unless you buy it pre-made. Okay that saying doesn’t work in my book, but this recipe is SUPER easy! Just toss the ingredients in the slow cooker and come back 6 hours later to shred it. Oh and, my husband ate 2/3 of this in one sitting. If you have hungry tummies like my house you may want to get a bigger chicken and increase the cooking time 20 minutes per extra pound :) I can only imagine what my grocery bill is going to be when Mason is older!  

Braised Citrus Chicken
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Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 1 3-4 lb Whole Chicken
  2. 2 tbsp Mustard
  3. 1 tbsp Garlic, chopped
  4. 1 Lime, juice
  5. 1/8 C Agave Nectar or Honey
  6. I C Orange Juice
  7. 2 tbsp Apple Cider Vinegar
  8. 2 tsp Sea Salt
  9. 1/4 C Olive Oil
  10. 1 1/2 tsp Black Pepper
  11. 2 tsp Cumin
  12. 2 tsp Onion Powder
Instructions
  1. Place chicken in a slow cooker.
  2. Mix together remaining ingredients in a small bowl and pour over the top of the chicken.
  3. Cook over low heat for approximately 6 hours or until the chicken starts to fall apart.
  4. Shred and serve with your favorite side dish or even use for tacos.
Notes
  1. If you are following a strict Autoimmune Diet Protocol replace the mustard and cumin with 1 more tablespoon of apple cider vinegar and another 1/2 teaspoon of black pepper. These modifications will make the dish less spicy, but it will still be delicious!
http://barerootkitchen.com/
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Avocado Taco Yams

My husband has been craving tacos lately, but we are not at the point where he can have taco shells. After doing some research on the alternatives, I could have made some plantain tortillas which didn’t have any flour or eggs in them. However, we didn’t have plantains in our house and didn’t want to leave the house given the subzero temperatures! Plus, I just wasn’t sold on how they would taste (my guess is yummy, but plantain tortillas? You get my drift). So, YAMS it is! 

Personally the smell of yams baking in the oven makes me want to YAK! Yes, there were many times were I wanted to run out of the kitchen to visit the porcelain goddess, aka the toilet. I bit my pride and suffered through the horrible smell just to give Luke some pleasure of having “tacos.”

Folks, despite not liking the smell of yams, I do love the flavor. They were a totally tasty match with the taco meat and avocado mash. I would have also really liked to toss in some chili powder or cayenne pepper to spice these babies up, but peppers flare up inflammation in my hubster’s joints. BUMMER, I know. Not have spicy tacos totally blows goats, but you just have to make due when you are working on quality of life here! Oh, and you are probably thinking lady your meat is not cooked in the picture. Don’t judge (in fact don’t ever judge until you know the facts….here is my spunk coming out at 3 am after a cup of coffee), it is 100% cooked! We used 1 pound of moose and another pound of grass fed ground beef. Moose when cooked looks like raw hamburger. TRUST ME, “DING MEAT IS DONE!”

At any rate, Luke gave these pseudo tacos two thumbs up and thanked me profusely for making him a hearty meal :) So, if you are an AIP sufferer and want tacos give these stuffed goodies a whirl!  

Avocado Taco Yams
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 4 Medium Sized Yams (Red Flesh Sweet Potatoes)
  2. 2 lbs Grass Fed Beef
  3. 1 tsp Garlic Salt
  4. 1 1/2 tsp Sea Salt
  5. 1 tsp Pepper
  6. 1 1/2 tsp Cumin
  7. 1 tsp Onion Powder
  8. 1/2 C Water
  9. 2 Lime, juice
  10. 2 Avocados
  11. 2 tbsp Red Onion, finely chopped
  12. Salt and Pepper to taste
Instructions
  1. Either bake sweet potatoes (yams) in 350 degree oven for 90 minutes or microwave them for 7-9 minutes. Make sure if microwaving that you poke holes into the potatoes with a fork.
  2. Brown hamburger in a large saucepan over medium heat until cooked completely (mine may look raw, but that is only because we used 1 pound of moose and 1 pound of beef and moose has a deeper red color after cooked).
  3. Drain the grease and add back into into the large pan with spices, water and juice from 1 lime (reserve the other one for the avocado mash).
  4. For the avocado mash, place the flesh of the avocados into a small bowl with the remaining lime juice. Add sea salt and pepper to taste. Mash together with a potato masher until the avocado chunks are brown down into small pieces.
  5. To assemble, cut a slit down the center of the potato and press together the edges to make a boat. Add a heaping spoonful of taco meat and avocado mash. Top with your other favorite taco fixings!
Notes
  1. Get creative with your fixings! I would add some hot sauce, but I am spicy girl!
http://barerootkitchen.com/
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Rosemary Beef Roast

Yummy, yummy, yumm-meee! This is incredibly delicious. Seriously after 6 hours of this baby cooking it was incredibly hard not to lift the lid and continue to sneak pieces of the corners of the roast. Even my neighbor, Angie, stopped by to drop off a Christmas card and said, “Oh man, something smells good.” 

Aside from making this dish, I am taking a four day statistical programming course. Yesterday we went over second derivatives…I know, I know you are probably thinking what the Deuce Bigalow is a “second derivative.” It is calculus that I haven’t used for 15 years. Boy did I have to get out the broom and dust off oodles of cobwebs to even remotely understand the first of hour of the course. It felt like an episode of Charlie Brown, “Wa, wa, wa, waaaaa….second derivative….wa, wa, wa, waaa let’s take a break.” I understood 10 minute break, whoop whoop! Today should be a lot better because we are through the methods behind the madness…aka the math going on behind the scenes. Now, we are going to actually focus on using statistical procedures for research studies. I can do that part! 

Well, I have to do some prep work for my course, so peace out! Oh and try this recipe. In the words of the movie “Clueless” (yes, shamelessly one of my favorites)…..It’s da bomb! 

Rosemary Beef Roast
Serves 4
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Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Ingredients
  1. 4-5 lb Beef Roast
  2. 2 tbsp Olive Oil
  3. 1/4 C Agave Nectar or Honey
  4. 3 Limes, juice
  5. 1/2 C Pomegranate Juice
  6. 1/2 C Coconut Aminos (or Braggs Liquid Aminos if you are not sensitive to soy)
  7. 2 Sprigs Rosemary
  8. 2 Sprigs Oregano
  9. 2 tsp Sea Salt
  10. 1 tsp Pepper
  11. 1 tsp Onion Powder
  12. 1 tbsp Garlic, finely chopped
  13. 1 tsp Chili Powder (omit if AIP)
Instructions
  1. Add spices, agave nectar, olive oil and liquid to the bottom of a slow cooker.
  2. Place roast on top and cook over low heat for 10-12 hours or until meat is tender (falls apart when trying to pick it up with tongs). Flip meat over every 3-4 hours.
  3. Is that all? Yes, it is that easy!
Notes
  1. Make sure meat is completely thawed before cooking.
  2. I served this with some homemade sweet potato fries, YUM!
http://barerootkitchen.com/
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Thai Chicken Basil Curry

We had a wonderful time visiting my sister (Candace) and her husband Tom last weekend. Normally they live up in Alaska, but they come down to Minnesota for a couple weeks every winter. For dinner, my sister made a fabulous Moose (which I have never had before, yummy) curry for dinner. I already had a curry dish planned for day 3 of my post holiday clean eating challenge, so having her meal got my butt moving! Thanks Candace and Tom for inspiration for this dish and hosting us for the weekend!

Now onto this curry dish! For the coconut milk, I recommend trying to find one that only has coconut and water as the ingredients. Other brands add gums and other artificial ingredients that can cause gut irritation. The one I found at my local grocery store, that did not have these additives, is called Savoy. Also, the green curry paste, Mae Ploy, does not have any MSG, preservatives or artificial colors. It is damn tasty too!

All in all this was an incredibly tasty dish!  

Thai Chicken Basil Curry
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Ingredients
Thai Chicken Basil Curry
  1. 1 tbsp Palm Oil Shortening
  2. 2 tbsp Green Curry Paste
  3. 1 Shallot, finely chopped
  4. 1/4 C Lemongrass, chopped
  5. 2 Basil Leaves, chopped
  6. 1 tbsp Fish Sauce
  7. 1 1/2 tsp Salt
  8. 1 C Chicken Broth
  9. 2 C Coconut Milk
  10. 1 tbsp Garlic, chopped
  11. 1 Lime, juice
  12. 1 tsp Turmeric
  13. 6 Green Onions, chopped
  14. 3 C Broccoli, cut in florets
  15. 3 C Shredded Chicken
Sweet Potato Noodles
  1. 2 Sweet Potatoes, spiralized into noodles
  2. 1 tsp Salt
  3. 1 tbsp Palm Oil Shortening
Directions
Thai Chicken Basil Curry
  1. Saute green onions, shallots, garlic, lemongrass and 1 tablespoon of palm oil shortening over medium heat for 2-3 minutes.
  2. Stir in the coconut milk, curry paste, 1 1/2 teaspoon of salt, turmeric, fish sauce, chicken stock and shredded chicken. Bring to a boil and turn down heat to low. Simmer for 30 minutes or until the coconut milk reduces to half.
  3. Add in the broccoli and basil and simmer for another 10 minutes.
Sweet Potato Noodles
  1. Steam for 3 minutes over boiling water.
  2. Remove and saute with salt and palm oil shortening in a pan for another 5-7 minutes or until noodles are tender. You may need to do this in batches depending on how many noodles you have.
  3. Layer the curry sauce on top of the noodles and eat your heart out!
http://barerootkitchen.com/
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Shrimp Pineapple Kebabs

Yesterday was our neighborhood Halloween party. I was supposed to go as a beer girl, but my costume (which I ordered from Ebay) never showed up! Sniff, sniff, sniff. So, instead of going as nothing, I decided not to go. I know, I know total party pooper! My husband was trying to encourage me to still go, but this brings me to revealing my personality…

Bare with me for a sec, I promise I will get to it…..

My philosophy professor in college once asked us to write up a brief essay on whether or not we have an open or closed door policy on meeting new people. My answer was neither, I am a revolving door. A revolving door? Yes, I am a revolving door because I am indifferent to people. From my past history, I have a general distrust for people, not really letting them inside until I have evaluated them completely. So, I make them rotate and rotate and rotate until I trust them. Some people get to know me right away, but the majority see only glimpses of me, which is unfortunate because I am loving and funny as shit! My husband is very social, which has helped, but I still go through periods where I am very standoff-ish. Sorry, sorry, sorry….in terms of break up words…..it is not you, but my lame donkey ass!  

All right, so what the heck does this have to do with the Halloween party. Well, large parties put my revolving door mentality into overdrive. Unless it is my own party, the room is filled with people that I do not know or who I do not completely trust. The whole experience puts me into stimulation overload because my brain goes into scanner mode and evaluates the actions, mannerisms and intent of everyone in the room. Sounds kind of crazy, but it can be too much for me! I am not anti-social, but I would much rather be in smaller gatherings or something that involves sports or fishing then I am on my game. Otherwise, I can get really quiet and want to get the heck out of dodge! Ya, so since I didn’t have a costume I didn’t want to stand out for not having costume and didn’t really want to get pushed it my revolving door policy. 

So, if you have ever wondered why I go off for runs by myself or am more independent it is me recharging my batteries and just being me. I am fueled more by independence than social settings. This all used to make me a little self-conscious, but now I just frankly don’t care. I am who I am and lots of people love me. Recognizing all of this, has just allowed me to interact in different ways and try to overcome my shortcomings. Booyah, there you have it, Jess disclosed! 

Enough of philosophical and psychological analysis of myself :) Let’s get down to business….food! This recipe is fresh, delicious and friendly on your waste line. Even though it says it serves four people, it will really only serve two if you have a hungry, hungry hippo husband like I do! I will trade you grocery bills any day of the week! 

Shrimp Pineapple Kebabs
Serves 4
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Ingredients
Cilantro Lime Cauliflower Rice
  1. 1 Head Cauliflower
  2. 2 C Cilantro, chopped
  3. 1 tbsp Palm Oil Shortening or Coconut Oil
  4. 1 tsp Salt
  5. 1 tsp Pepper
  6. 1 Lime, juice
Shrimp Pineapple Kebabs
  1. 2 lb. Shrimp, peeled
  2. 3 C Fresh Pineapple, 1 inch chunks
  3. 2 Medium Red Onions
  4. 1 Lime, juice
  5. 1 Lemon, juice
  6. 1 tbsp Garlic, chopped
  7. 1 tsp Ginger, crushed
  8. 2 tsp Salt
  9. 1 tsp Pepper
  10. 1/3 C Olive Oil
  11. 1/3 C Agave Nectar
  12. Bamboo Skewers
Directions
Shrimp Pineapple Kebabs
  1. Add all kebab ingredients (except bamboo skewers) to a large bowl.
  2. Marinate 30 minutes.
  3. Soak bamboo skewers in water while kebab mixture is marinating.
  4. After 30 minutes, place pineapple, shrimp and onions onto the skewers.
  5. Heat oven to broil or grill to medium high heat.
  6. For oven, place shrimp kebabs on a roasting pan (put 1/2 inch of water in bottom of pan) and cook for 2-3 minutes on each side. For grill, cook for 2-3 minutes on each side.
Cilantro Lime Cauliflower Rice
  1. While the kebabs are marinating, remove the florets from the head of cauliflower. Shred into small rice sized pieces with a food processor.
  2. As the kebabs are cooking, heat up oil over medium heat. Add in the shredded cauliflower, cilantro and lime juice. Cook for approximately 6-8 minutes. Season with salt and pepper to taste.
  3. Serve the shrimp pineapple kebabs over the cauliflower rice.
http://barerootkitchen.com/
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Cherry Lime Pulled Pork

Thank goodness for my brother! My site was down for about 8 hours and he got it back up and running! Most people probably didn’t notice, but in case you were trying to look up any recipes, I am very sorry for the inconvenience! 

I have been a little quiet on the Midwestern front (Minnesota to be exact and yes, it is getting cold here). So, I thought I should get my butt in gear and post this yummy recipe! My excuses for neglecting my blog the last couple of days have been…

…my little man has been mommy hugs, mommy sit with me, mommy I love you lately. I have been soaking up as much of this as possible. LOVE, LOVE this stage. Hope it never goes away, but I know one day and very soon he won’t want mommy kisses and hugs. 

…the other is work. EWWW. Being a manager is tough folks! I wish I could say more, but I just can’t in case someone reads this. BOOHOO! I guess my husband will have to hear all about it :) Poor guy! No wonder he likes to have male date nights. LOL, okay really I am not that bad. Although my husband may think differently. 

BUT, despite my neglect I have some fantastic ideas brewing up for Thanksgiving! I cannot wait to test them out and share them with you. Oh, and did I mention, Thanksgiving is the best holiday ever! Who wouldn’t want to get together to eat the living daylights out of everything, watch countless hours of football and pass out from a turkey coma? I like to! 

Cherry Lime Pulled Pork
Serves 4
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Prep Time
15 min
Cook Time
4 min
Prep Time
15 min
Cook Time
4 min
Ingredients
  1. 3-4 lb Pork Shoulder Roast
  2. 1 1/2 C Carrot Juice
  3. 2 Limes, juice
  4. 4 C Sweet Cherries, frozen
  5. 1/2 tbsp Salt
  6. 1 tsp Pepper
  7. 2 tsp Onion Powder
  8. 1 tbsp Garlic, finely chopped
  9. 1 tsp Garlic Salt
  10. 1 tbsp Olive Oil
  11. 1 Medium Onion, chopped
  12. 1 Sprig Rosemary
  13. 4-5 Sprigs Thyme
Instructions
  1. Place juice, cherries, spices, herbs, onion and oil in bottom of slow cooker.
  2. Cut 1/2 slits into the pork roast and place on top of the juice.
  3. Cook on low for 7-8 hours turning the meat over halfway through.
Notes
  1. I served this over a plantain butternut squash mash and will be posting this recipe with my Thanksgiving recipe series coming up in November.
http://barerootkitchen.com/
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Bacon Avocado Salad

After having a brussel sprout and kale chopped salad in New York, I have been craving this combination a lot! The version I had in NYC had purple potatoes, peas, sunflower seeds, brie cheese, kale, brussel sprouts and arugula. It was incredible, but I pushed aside the purple potatoes and brie cheese because I didn’t like them in the salad.

In a quest to make my own allergy-friendly version, I took out any of the ingredients that were not autoimmune friendly (e.g. peas & sunflower seeds). To add in some flavor, I added bacon, shrimp and chopped avocado. 

The outcome was this delicious chop salad with a creamy lemon avocado dressing. On the autoimmune protocol, it is not recommended to use mustard or mustard seed because these are potential gut irritants. In order to garnish the spicy distinct flavor of mustard, I tossed in some mustard greens (they are AIP friendly and for a complete list I highly recommend the book “The Paleo Approach“). I loved this creamy dressing and thought it was the perfect complement to my salad!  

Bacon Avocado Salad
Serves 2
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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
Bacon Avocado Salad
  1. 1/2 lb Nitrate-Free Bacon, chopped
  2. 2 C Brussel Sprouts, shredded
  3. 2 C Shrimp, tails removed
  4. 2 C Kale, chopped & tough stems removed
  5. 1 Avocado, chopped
  6. 1 tbsp Garlic, chopped
  7. 1/2 tsp Onion Powder
  8. Salt
  9. Pepper
Creamy Lemon Avocado Dressing
  1. 2 Avocados
  2. 1/4 C Olive Oil
  3. 1/4 C Apple Cider Vinegar
  4. 2 tbsp Maple Syrup
  5. 2 Limes, juice
  6. 1 C Mustard Greens
  7. 1/4 C Water (optional for thinner dressing)
  8. 1/4 tsp Salt
  9. Pinch of pepper
Directions
Bacon Avocado Salad
  1. Saute bacon, brussel sprouts and garlic over medium high heat until brussel sprouts are tender and bacon is fully cooked.
  2. Add in shrimp, onion powder and salt and pepper to taste. Cook until shrimp with bacon & brussel sprouts until they are done (they are fully cooked when the tails curl up into a circle).
  3. Set aside and allow ingredients to cool to room temperature. Will take between 10-15 minutes.
Creamy Lemon Avocado Dressing
  1. Add dressing ingredients (minus the water) into a high-speed blender and combine until creamy.
  2. Use additional water if you want a runnier consistency.
  3. Put chopped kale in the bottom of large salad bowl, top with the bacon mixture, chopped avocado and creamy lemon avocado dressing.
http://barerootkitchen.com/
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Loaded Bacon Boats

BACON, YUM! Not sure if I really need to say more than bacon, but in light of this being a blog I suppose I can ramble on about things going on in our family. Well, let’s see….BACON on the brain. Besides BACON, I just found out my sister came through another surgery with flying colors. Hooray! The surgeon took skin from her ear to replace the scar tissue on her nose, resulting from our car accident in 2008. Her recovery has amazed me! To read more, see my dedication to Katie. I am also taking the rest of the afternoon off from work because I already put in 43 hours this week (63 last week) and I am not feeling all that well :( Boohoo! 

Enough of me just rambling! Let’s get down to BACON again … Enjoy! 

Loaded Bacon Boats
Serves 4
This recipe is full of flavor and is super easy to make. Call it Rachel Ray style because you can get it done in less than 30 minutes! Plus it is Paleo and Autoimmune Friendly.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4 Sweet Potatoes
  2. 1/2 lb Bacon (nitrate free), chopped
  3. 2 C Brussel Sprouts, chopped into quarters
  4. 1 C Mushrooms, sliced
  5. 1 C Onion, chopped
  6. 2 tsp Garlic, chopped
  7. 1 Lime, juice
  8. 1 tbsp Honey
  9. 1 tbsp Coconut Oil
  10. 1/4 tsp Salt
  11. 1/4 tsp Pepper
  12. Salt & Pepper, to taste
Instructions
  1. Microwave the sweet potatoes for 8-9 minutes.
  2. While potatoes are cooking, fry up the bacon, brussel sprouts, onion and garlic. Cook over medium up heat until the brussel sprouts are tender.
  3. Drain out the excess bacon grease from the pan after the veggies and bacon are done cooking.
  4. Sprinkle the veggies and bacon with lime juice, honey and salt/pepper to taste.
  5. Scoop out the flesh of the sweet potatoes. Mash the potatoes with coconut oil, 1/4 teaspoon salt, and 1/2 teaspoon of pepper.
  6. Add the mashed sweet potatoes back in to the skins and top with the brussel sprout and bacon mixture.
http://barerootkitchen.com/
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Pineapple Lime Guacamole

Typically I either make a spicy guacamole (of which I should add my recipe) or my Apple Feta Guacamole as a garnish for tacos or burgers. However, both of these guacamoles have ingredients that are not autoimmune diet friendly (e.g. diary, cumin, and jalapenos). Back to the drawing board! 

When creating my Garlic-Herb Burgers I knew I wanted a sweet and savory topping to enhance the herbs and garlic from the burgers. That is when the pineapple and avocados in our fruit bowl jumped out at me. So, there you have it my on the whim creation of this guacamole recipe. Oh and I must mention this guacamole would be the perfect complement to lime tortilla chips (for those fortunate folks not suffering from digestive issues). Jerks :) Okay, you are not really jerks, but I am a wee-bit little jealous! 

Pineapple Lime Guacamole
Serves 8
This twist on a family favorite uses pineapple in place of jalapenos to form a sweet and savory guacamole. It makes a perfect appetizer or garnish for tacos/burgers.
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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 Avocados
  2. 1/2 Red Onion, rough chopped
  3. 1 1/2 C Pineapple, fresh
  4. 2 C Cilantro Leaves
  5. 2 Limes, juice
  6. 1 1/2 tsp Salt
  7. 1 tsp Pepper
Instructions
  1. Add ingredients to a food processor.
  2. Using the pulse setting, pulse together the ingredients approximately 10 times until a smooth. Mix together less if you want a chunkier guacamole.
http://barerootkitchen.com/

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Garlic-Herb Burgers

In my quest to make an allergy friendly meal, I came up with these garlic-herb burgers. They are a wonderful combination of flavors with an arugula pomegranate salad base, garlic-herb burger that is infused with green onions, turmeric, basil and sage and pineapple lime guacamole garnish. I wasn’t quite sure when making the side components how it would all fit together, but I have to say that the flavor combinations work perfectly. 

Another added bonus of this meal is the health benefits of turmeric! According to the Journal of the American Chemical Society, “turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. The anti-inflammatory properties in turmeric are great for treating both osteoarthritis and rheumatoid arthritis. In addition, turmeric’s antioxidant property destroys free radicals in the body that damage body cells. It has been found that those suffering from rheumatoid arthritis who consume turmeric on a regular basis experience much relief from the moderate to mild joint pains as well as joint inflammation”.

Garlic-Herb Burgers
Serves 3
These burgers have an arugula pomegranate salad base, garlic-herb burgers infused with green onion and turmeric and a pineapple lime guacamole garnish. The flavors work wonderfully together to create a delicious grain free, nut free, dairy free and Paleo friendly meal.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
Arugula Salad
  1. 4 C Arugula
  2. 1 C Pomegranate Dressing (see recipe here: www.barerootkitchen.com/pomegranate-dressing)
Garlic-Herb Burgers
  1. 2 lbs Grass Fed Beef
  2. 1 tsp Turmeric
  3. 1 tsp Sweet Basil, dried
  4. 1 tsp Sage, dried
  5. 1 tbsp Garlic, chopped
  6. 6 Green Onions, finely chopped
  7. 1 1/2 tsp Salt
  8. 1 tsp Pepper
Pineapple Lime Guacamole
  1. (See recipe here: www.barerootkitchen.com/pineapple-lime-guacamole)
Directions
Pomegranate Dressing & Pineapple Lime Guacamole
  1. Make both the pomegranate dressing and pineapple lime guacamole according to the links listed in this post. Set aside in the refrigerator while prepping and grilling the burgers.
Garlic-Herb Burgers
  1. Heat up the grill to medium heat.
  2. Mix herbs, spices, beef and onions together in a medium bowl.
  3. Form the burgers into 1/3 pound patties and grill for 4-5 minutes on each side, depending on how you like your burger cooked. Set aside for 10 minutes before serving.
  4. While the burgers are cooling, mix together the arugula and pomegranate dressing. Add to the bottom of plates.
  5. Top the arugula salad with a burger and a generous spoonful of the pineapple lime guacamole.
  6. Dig in!
http://barerootkitchen.com/

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Peach Cilantro Salsa

Peaches galore….recipe number 3 in an attempt to use up 20 pounds of fresh peaches! So, I am not a big tomato salsa girl, but when you add peaches and agave nectar it totally throws a curve ball into my opinion! This is by far my favorite salsa recipe and I think it would be wonderful with grilled halibut. In fact, if I can find any fresh halibut in Minnesota (wow, do I miss fresh fish from Alaska…I was too spoiled) I will make it. 

Peach Cilantro Salsa
Serves 12
Fresh peaches, farm-fresh tomatoes and cilantro from our garden work well in this fresh and fabulous salsa. This salsa would be a perfect topping for grilled fish or pork carnita tacos.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 Peaches, pits removed and chopped
  2. 2 Tomatoes, chopped
  3. 1 Jalapeno, finely diced
  4. 1 C Cilantro, chopped
  5. 1 1/2 tsp Salt
  6. 1 tbsp Agave Nectar
  7. 2 Limes, juice
Instructions
  1. Combined chopped peaches, tomatoes, jalapenos and cilantro into a medium size bowl.
  2. Stir in lime juice, agave nectar and salt until combined.
  3. Serve with chips, tacos or grilled fish.
http://barerootkitchen.com/

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Lime Tomatillo BBQ Ribs

Started watching “Orange is the New Black” last week and have it on in the background as I am writing out this post. It is a very entertaining show that I highly recommend!

Aside from my new mini-series of choice (last one being “The Walking Dead”), I am starting to research the link between diet and autoimmune conditions. Having a solid background in health and wellness research and a master’s degree in health services research, I feel compelled to learn as much as I can about how diet can impact autoimmune conditions. My recent interest in autoimmune diseases has been prompted by my husband being diagnosed with Psoriatic Arthritis.

With this diagnosis, I have decided to put my research expertise to use by helping him heal as much as possible. For starters, I need to point out that this recipe is not autoimmune friendly because of the presence of nightshades (e.g. tomatillos, jalapenos, paprika and tomatoes). However, my husband has decided that he wants to do the migration to a Paleo/autoimmune diet slowly. He is starting by eliminating grains, legumes and dairy. Going at his own pace, this recipe is Paleo friendly, but does not adhere to a strict autoimmune diet protocol. We will get there eventually.

If curious what foods to include/avoid if you have an autoimmune conditions check out this guide from Autoimmune Paleo (http://autoimmune-paleo.com/paleo-autoimmune-protocol-print-out-guides/).

To help others, I am also starting an autoimmune page. As I gather more research I will post helpful information under this page. The intent is to assist others who are battling from similar issues. Be patient though, I am extremely busy working a full-time job (e.g. director of research team absorbing 50 hours of my time/week), being a mother of a toddler and making healthy food for my family. It may take a while for me to develop, but I promise this detail is in the works!

Now, moving on to the recipe, these ribs were delicious! First, I slow cooked them in the oven with a dry rub and in the last 30 minutes of cooking I smothered them with the tomatillo lime BBQ sauce. For a side dish, I roasted some roasted yellow and green summer squash with lemon, olive oil, salt and pepper in the oven. Very yummy meal, I must say!

Lime Tomatillo BBQ Ribs
Serves 4
These ribs were slow roasted in the oven and then topped with a tomatillo BBQ sauce. The BBQ sauce is the perfect blend of tart, tangy and sweet.
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Prep Time
15 min
Cook Time
2 hr 15 min
Total Time
2 hr 30 min
Prep Time
15 min
Cook Time
2 hr 15 min
Total Time
2 hr 30 min
Ingredients
Lime Tomatillo BBQ Sauce
  1. 10 Tomatillos, husks removed and quartered
  2. 1 Jalapeno
  3. 2 Limes, juice
  4. 1 C Carrot Juice
  5. 1 C Orange Juice
  6. 2 Tomatoes, stems removed and quartered
  7. 1 tsp Salt
  8. 1 tsp Garlic Powder
  9. 1 tbsp Garlic, crushed
  10. 1 Onion, chopped
  11. 1 tsp Coriander
  12. 2 tbsp Honey
  13. 1/2 C Fresh Oregano
Spare Ribs Dry Rub
  1. 1 rack Spare Ribs
  2. 1 tbsp Cumin
  3. 1 tbsp Chili Powder
  4. 1 tbsp Salt
  5. 1/2 tbsp Black Pepper
  6. 2 tbsp Coconut Palm Sugar
  7. 1 tsp Onion Powder
  8. 1 tsp Garlic Powder
  9. 1 tsp Cinnamon
  10. 1 tsp All Spice
  11. 1 tsp Coriander
  12. 1 tsp Paprika
Directions
Lime Tomatillo BBQ Sauce
  1. Place all ingredients in a large pot or dutch oven. Cook over medium-high until it comes to a boil. Reduce heat and simmer on low for 20-25 minutes.
  2. Add to blender and mix until smooth. Put in refrigerator until ribs are done slow roasting.
Oven Roasted Spare Ribs
  1. Preheat oven to broil.
  2. Remove the membrane from the back of the ribs to ensure the fat is rendered during cooking. Here is a guide from Weber on how to remove the membrane: http://www.weber.com/weber-nation/grill-skills/mastering-ribs/rib-prep/removing-the-membrane-from-baby-back-ribs. It is for baby back ribs, but the idea is identical no matter what ribs you choose.
  3. Mix together the dry rub seasoning and apply liberally on the meat side of the ribs.
  4. Line a cookie sheet with aluminum foil and top this with a metal wire rack. Add ribs (meat side up) to the top of the wire rack.
  5. Broil on high for five minutes or until the ribs start to bubble slightly.
  6. Turn down oven to 300 degrees. Cover the ribs with aluminum foil and slow roast for 1 1/2 hours.
  7. After this point brush on the tomatillo BBQ sauce every ten minutes. Repeat this process three times. Leave off the tinfoil for this part.
  8. Let the ribs cool for 10-15 minutes before serving.
http://barerootkitchen.com/
 

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Bacon Leek Potato Salad

I just received the new cookbook, “A Paleo Kitchen” created by Juli Bauer and George Bryant. If you haven’t checked it yet, there are some great looking recipes. Today was the first day I had the opportunity to try one their recipes. I was looking for a different salad to make with some pork chops, so I tried the “Bacon Lime Sweet Potato Salad”.

I am confident the recipe is fantastic as is, but I made some modifications to the dressing to cut down on the flavor of the balsamic vinegar. To do this, I added a tablespoon of honey and the juice from 1/2 of a red grapefruit. Also, instead of green onions, I sauteed up two leeks because I love the combination of bacon and leeks together. Other than these changes I stuck with the original recipe. Thanks to Juli and George for the idea!

Bacon Leek Potato Salad
Serves 4
Need an idea for a picnic side dish? Try this Paleo and gluten free friendly potato salad. The flavors are amazing!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
Bacon Sweet Potato Salad
  1. 3 Medium Sweet Potatoes, chopped
  2. 1 lb. Bacon, nitrate free
  3. 2 Medium Leeks, chopped
  4. 2 tbsp Garlic, finely chopped
  5. 2 tbsp Coconut Oil, melted
Grapefruit Lime Dressing
  1. 1 C Fresh Dill, finely chopped
  2. 1/2 Red Grapefruit, juice
  3. 1 Lime, juice
  4. 2 tbsp, Olive Oil
  5. 2 tbsp, Balsamic Vinegar
  6. 1/2 tsp Red Pepper Flakes
  7. 1/2 tsp Ground Cinnamon
  8. 1/2 tsp Sea Salt
  9. 1/2 tsp Black Pepper
  10. 1 tbsp Honey
Directions
Bacon Sweet Potato Salad
  1. Preheat the oven to 375 degrees.
  2. Chop the sweet potatoes into one inch cubes. Line a cookie sheet with aluminum foil. Add the sweet potatoes to the pan and roast for 35-40 minutes in the oven.
  3. While sweet potatoes are roasting, saute the bacon in a large saucepan over medium heat on each side for 4-5 minutes or until golden brown on each side. Set aside and pat off some of the bacon grease.
  4. After the bacon is cooked add the chopped leeks to the bacon pan. Saute for 3-4 minutes. Set aside and pat down with a paper towel to remove most of the bacon grease.
  5. Add the leeks, bacon and sweet potatoes to a medium size bowl.
Grapefruit Lime Dressing
  1. Mix together salad ingredients in a small bowl. Toss the dressing with the leeks, bacon and sweet potatoes until evenly coated.
Adapted from The Paleo Kitchen
Adapted from The Paleo Kitchen
http://barerootkitchen.com/
 

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Cherry Cilantro Smoothie

Here I go again adding more herbs (cilantro this time) to smoothies! Have I officially lost my mind? Clinically no, but undiagnosed, most certainly (no comments are allowed from my husband here)! Anyway, before you turn your nose up, you should know that:

“According to a study published in a 2004 edition of the “Journal of Agricultural and Food Chemistry,” cilantro leaves contain compounds that deter the growth and proliferation of certain bacteria. The researchers discovered that cilantro leaves protect against Salmonella species, which commonly contaminate food and cause digestive problems and severe gastrointestinal symptoms.”

Source: http://healthyeating.sfgate.com/cilantro-digestion-9167.html

“Also, there is also a large amount of literature suggesting that cilantro could be one of nature’s best bonding agents, particularly for individuals who have been exposed to heightened levels of environmental toxins and mercury. Mercury excess is a common problem that may be the result of metallic teeth fillings or over-consumption of predatory fish. Many people suffering from excess mercury report that the feeling of disorientation resulting from the poisoning can be greatly reduced through consuming large and regular amounts of cilantro over an extended period.”

Source: http://rawlivingfoods.tumblr.com/post/35875083556/the-health-benefits-of-cilantro

Are you sold on trying it? Probably, not yet. BUT, trust me when I say this smoothie is delicious! Oh and there are other ingredients in this smoothie that are tremendously healthy for you (e.g. avocado, cherries, mangoes, mixed salad greens, rhubarb, etc.). If that is still not enough to convince you to try it, please know that I have made at least 50 different smoothies in the three months. None were bad, some were just okay (didn’t make the blog cut) and most were delicious. This one is in the delicious camp and is in the top ten of favorites for me. I love the tart from the rhubarb/lime and the sweet from the cherries all mixed together into yummy goodness! 

Cherry Cilantro Smoothie
Serves 2
Give fresh herbs a new life by putting them in "green" smoothies. With the addition of cilantro, avocado, lime, cherries and rhubarb this smoothie is the perfect balance of sweet and tangy all in one! Give it a try for breakfast or for a mid-afternoon snack.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 3 C Mixed Salad Greens
  2. 1 C Fresh Cilantro, leaves
  3. 1 Avocado
  4. 1 tbsp Honey (1 tbsp more if too tart)
  5. 1 C Mangoes, frozen
  6. 2 C Rhubarb, frozen
  7. 3 C Cherries, frozen
  8. 2 C Apple Juice
  9. 1 1/2 C Carrot Juice
  10. 2 Limes, juice
  11. 1 C Strawberry Greek Yogurt
Instructions
  1. Scoop out the flesh of the avocado. Toss the pit and skin.
  2. Put all ingredients into blender and mix until smooth.
  3. If the mixture is too thick add an additional 1/2 cup of juice one at a time until reaching the desired consistency. If too thin add another 1/2 cup of frozen fruit at a time until it thickens to your liking.
Notes
  1. You may need to push some of the fruit into the bottom of the blender to get all of it incorporated.
  2. Also, for this smoothie you will want to blend it just a tad longer than most because of the rhubarb. It has tougher stems than fruit, so the extra processing is key to get it smooth.
http://barerootkitchen.com/
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Cherry Lime Smoothie

Just returned from a long weekend in Door County, Wisconsin and trying to catch up on some recipes I made weeks ago! Before getting to this delicious tart and tangy smoothie, I have to post a few photos of Mason in Lake Michigan. Let’s just say he got a little saggy in the pants after falling down in the water from a big wave and he was much braver than the adults by plunging right into the 52 degree water! 

Lake Michigan - Waves

 

Lake Michigan

Now on to the smoothie! This was another creation from my fourteen day cleanse diet. I am now finished with the fourteen days, but I have decided to continue on and do 14 days on and one week off. I am keeping up with this healthy lifestyle not because I need to lose weight (which was not my goal at all), but just because I have tons of energy! Plus, it gets me eating a boat load of veggies, which I love! Imagine me saying “boat” with a thick Minnesota accent too! I am not quite as bad as the actors in the movie “Fargo,” but is it pretty close, “Ya, You Betcha!” 

Cherry Lime Smoothie
Serves 2
Sweet and tangy smoothie where every drink has you reaching for more! Enjoy on as a snack on a hot day or as a meal replacement.
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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 1/2 C Cherries, frozen
  2. 1 C Raspberries, frozen
  3. 1 C Blueberries, frozen
  4. 3 C Kale
  5. 1 Lime, juice
  6. 2 tbsp Honey
  7. 1 C Greek Yogurt, plain
  8. 2 C Carrot Mango Juice
  9. 1 C Water
  10. 2 C Ice
Instructions
  1. Remove tough stems from kale, reserving only the leaf green leaves for the smoothie.
  2. Add ingredients to blender and mix until smooth.
  3. 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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Lime Teriyaki Chicken

Happy fourth of July to everyone! We celebrated with running through the sprinkler and lighting off fireworks in our driveway. Surprisingly Mason was not phased at all by the loud cracks and pops of the fireworks. Our dog on the other hand, was hiding under the bed for most of the night! 

After fireworks we did some grilling to create this fabulous chicken recipe. We paired it with some freshly grilled asparagus and greens beans, but really any grilled veggies will do the trick. Oh and the best part about this recipe is you can drink half of the hard apple cider before grilling up the chicken. Well you don’t have to, but why waste food or beverages?

Lime Teriyaki Chicken
Serves 4
It is grilling season! What a perfect way to celebrate with a butt chicken recipe marinated in basil, lime and honey. This recipe goes nicely with freshly roasted asparagus and green beans.
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Prep Time
2 hr
Cook Time
1 hr 15 min
Total Time
3 hr 15 min
Prep Time
2 hr
Cook Time
1 hr 15 min
Total Time
3 hr 15 min
Ingredients
Lime Teriyaki Marinade
  1. 3-4 lb Whole Chicken
  2. 1 C Fresh Basil
  3. 3/4 C Liquid Aminos
  4. 1/4 C Honey
  5. 1 tsp Garlic Powder
  6. 1 tbsp Sriracha Sauce
  7. 2 Tbsp Garlic
  8. 2 Limes, juice
  9. 1 Tbsp Sunbutter
  10. 1/4 C Olive Oil
  11. 1 tsp Sea Sat
Grilled Chicken
  1. 2 Tbsp Sea Salt
  2. 1 tsp Pepper
  3. 1 tbsp Olive Oil
  4. 1 Bottle Hard Apple Cider
Directions
Lime Terriyaki Marinade
  1. Add marinade ingredients to a food processor and blend until combined (e.g. basil leaves should be finely chopped).
  2. Remove neck and giblets from the chicken. Rinse the chicken under cold water.
  3. Put the chicken in a large food storage bag and pour marinade over the top.
  4. Place in the refrigerator and marinade for at least 1 hour. I did mine for 3 hours.
Grilled Chicken
  1. Heat up one side of the grill to medium-high heat (the chicken will cook on the unlit burner that is furthest away). For a charcoal grill, heat up the coals on one side and reserve the other side for roasting the chicken.
  2. Drain out the marinade and pat down the inside of the chicken with a paper towel. Rub the olive oil, half of the salt and half of the pepper into the cavity. Rub the remaining salt and pepper on the outside of the chicken. Set aside.
  3. Drink half of the hard apple cider and pour the other half into the metal cylinder of the butt chicken roaster.
  4. Grab the chicken legs and place the bird over the metal canister. Transfer the chicken to the grill, balancing the butt and the legs like a tripod over the grill (make sure it only getting indirect heat).
  5. Grill covered for 1 hour (longer for a larger chicken) or until the meat thermometer reads 165 degrees. Make sure to rotate the bird every 15 minutes for even cooking.
  6. Remove from grill and allow to cool for 10 minutes before serving.
Notes
  1. You will need a beer butt chicken roaster for this recipe.
  2. We used a charcoal grill for this recipe, but you can also use a gas grill.
  3. If you do not have hard apple cider, you can always use a gluten free beer too.
http://barerootkitchen.com/

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Lemon Basil Smoothie

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

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

IMG_0381[1]

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

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

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Quinoa Chickpea Salad

Quinoa is my new favorite super food. The main reasons I love it are (source: http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html):

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

Quinoa rocks it from a nutritional perspective, so I have been trying to put it into a lot of my recipes lately & even the ones where I am making desserts. In the next couple of days I will also be adding two cookie recipes I made from Quinoa! I am cookie freak & trust me when I say they rock too! Aside from cookies, here is a savory recipe of quinoa in a salad.

Quinoa Chickpea Salad
Serves 6
Light & refreshing salad made with quinoa, chickpeas, basil, tomatoes and lime vinaigrette.
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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. 1 C Red Quinoa, cooked
  2. 1 C Chicken Stock
  3. 1/2 C Water
  4. 1/4 C Olive Oil
  5. 1/4 Rice Vinegar
  6. 1 Lime, juice
  7. 1 tbsp Mustard
  8. 1 tbsp Maple Syrup
  9. 1 Red Onion, chopped
  10. 1 C Chickpeas, drained & rinsed
  11. 1/2 C Basil Leaves, fresh & chopped
  12. 1 C Cherry Tomatoes, chopped
  13. 1/2 C Feta Cheese, crumbled (optional)
  14. Salt
  15. Pepper
Instructions
  1. Bring chicken stock and water to boil.
  2. Add quinoa, turn down heat to low & simmer until fully cooked. Takes roughly 20 minutes or until liquid fully absorbed. Let quinoa cool for 10 minutes before adding dressing.
  3. Mix together olive oil, mustard, lime juice, rice wine vinegar, maple syrup and basil.
  4. Mix dressing with cooked quinoa, vegetables, chick peas and feta cheese in a large large bowl. Add salt & pepper to taste.
Notes
  1. Omit feta for vegan version.
http://barerootkitchen.com/

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