Creamy Mushroom Chicken

We are putting the finishing touches on our basement now, which involves the fun stuff such as a furniture, arcade game and pool table. We are still waiting on the pool table and furniture, but our arcade game with 3100 games arrived on Friday night. The first thing I did Saturday morning was get in some Miss PacMan and Pole Position action. SO MUCH FUN! Although I do have to say that I was much better at dodging the ghosts in my younger years. Now, I need to give Asteroids, Frogger, Dr. Mario and Donkey Kong a turn.

Other than entertainment we have some illnesses going on the house! Well not all of us, but Mason and Luke have hand, food and mouth disease. It is some NASTY stuff. It started out with a high fever, proceeded by bumps all over their hands, knees, ears, mouth, and feet. Kaeden and I haven’t come down with it yet….fingers crossed! In addition to the bumps, there is a lot of swelling, itchy and pain in the limbs. Both of my boys are miserable and highly contagious, so we are trying our best to stay from others in fear of passing along this crud.

Now, on to our dinner last night. I really wanted some sort of cream sauce and chicken. I have been religious about trying to continuously stick to healthy eating via the 21 day fix meal plan. So, I made a “cream” sauce without using dairy. It turned out great! Give a try and let me know what you think :)

Creamy Mushroom Chicken
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
Oven Roasted Chicken
  1. 2 lb Chicken Thighs or Breasts
  2. 1 tbsp Olive Oil
  3. 1 tsp Sea Salt
  4. 1/2 tsp Pepper
  5. 1 tsp Chipotle Seasoning
Mushroom Cream Sauce
  1. 2 tbsp + 1 tsp Coconut Oil
  2. 1/4 C Tapioca Flour
  3. 2 C Chicken Stock
  4. 4 tbsp Whole Grain Mustard
  5. 1/2 tsp Pepper
  6. 1 tsp Sea Salt
  7. 1 C Mushrooms
  8. 1 C Onions
Directions
Oven Roasted Chicken
  1. Preheat oven to 425 degrees.
  2. Place 1 inch of water into a broiling pan.
  3. Layer chicken on top of the broiling pan. Combine spices together. Drizzle chicken with olive oil and add a little bit of the spice rub to each piece of meat. Rub in gently.
  4. Roast in the oven for 20-25 or until internal temp is 145 degrees.
Mushroom Cream Sauce
  1. Heat up 1 tsp of coconut oil in frying pan. Add onions and mushrooms and sauté until onions are translucent.
  2. Add remaining coconut oil to a medium sauce pan over medium heat. Using a wire whisk stir in the tapioca flour until a doughy paste is formed.
  3. Turn temperature up to medium high and whisk in the chicken stock 1/2 cup at a time. Constantly stir the sauce the whole time to avoid lumps. Repeat with adding the additional chicken stock until a creamy sauce is formed. If needed you can add another 1/2 cup of chicken sauce if the sauce is too thick.
  4. Fold in the whole grain mustard, salt, pepper and mushroom/onion mixture.
  5. Serve the mushroom cream sauce over the chicken.
http://barerootkitchen.com/
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Chicken Burrito Bowls

Pizza! Goodness, I was on a short fuse today because I had both boys home with me all day. When I get a little frazzled I crave crappy foods and today all I wanted for dinner was Dominos to deliver me a heavily cheesy pepperoni pizza. Would I have felt good eating pizza? While consuming it, yes most definitely. However, I would have felt like an enormous blob an hour afterwards!

So, instead of succumbing to the little devilish voice screaming for PIZZA, I decided to make these grain free chicken burrito bowls. Good stuff, YES INDEED!

Oh and my inner crazy signed up for a half marathon in the dead of winter! For whatever reason I am the girl who loves winter running. It could be snowing like mad and even below zero, but I will still get geared up and run in it. I am beginning to think that I actually like the challenge of winter runs more than just going out when it is 70 in the summer. Oh well, different strokes for different folks, right? YEP!

Chicken Burrito Bowls
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 C Cooked Chicken, cubed (I used rotisserie to save time)
  2. 1 Can of Black Beans, drained and rinsed
  3. 1/2 C Cheddar Cheese, shredded
  4. 1 Head of Cauliflower
  5. 4 TBSP of Chipotle Dressing (Brianna's is what I used)
  6. 1 Red Pepper, thinly sliced
  7. 1 Yellow Onion, thinly sliced
  8. 1 TBSP Taco Seasoning
  9. 2 C Romaine Lettuce
  10. 1/2 C Salsa
  11. 1 TBSP Olive Oil
  12. 1 TBSP Butter
  13. 1/4 C Cilantro, finely chopped
  14. 1/2 Lime, juice
  15. Salt and pepper, to taste
Instructions
  1. Put cauliflower florets in food processor and pulse until it is broken down into rice sized pieces. Transfer to a large bowl and microwave for 6 minutes. Add butter, cilantro, lime and salt and pepper.
  2. While the cauliflower is cooking, heat up the olive oil in a large skillet. Add the peppers, onions and taco seasoning. Cook for 3-4 minutes over medium high heat until al dente (slightly crunchy).
  3. Heat up the black beans in a medium saucepan over medium heat. Add a little hot sauce or salsa for spice.
  4. To assemble the bowls, put a cup of the cooked cauliflower cilantro rice into a bowl. Top with the black beans, chicken, cheese, sautéed veggies, salsa, chipotle dressing and lettuce.
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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Chicken Meatball Marinara

Well I almost hit a trifecta yesterday! I was feeding Kaeden when all of a sudden I hear, “Mommy I have to go potty.” I burst out of the chair, hurrying Mason off to the bathroom. We got his pants off enough and instantly his “fountain of youth” sprays all over the bathroom floor. HA! Potty training is HARD! Seriously my least favorite job about parenting. Anyway, so I clean up mess number one and then I was changing the baby’s diaper and I hear, “Mommy, the dog pooped on the bumpy rug and it is BIG one.” HA! Clean up on aisle 9 number two. Luckily I didn’t hit grossness number three with VOMIT, but I have had one of those days before. Now, I know why I don’t bother to buy nice clothes, do my hair or try to look presentable…..it just doesn’t fit in with the mommy cards!

Aside from my janitorial expeditions, we had a great family outing. I have Fridays off from work, so I took the boys to see Santa and met up with Luke for lunch. Mason loved Santa and Kaeden didn’t turn into a scream-a-pillar. Great success! Here is a picture from lunch! I had tons of veggies, chicken and brown rice from Big Bowl. It is by far my favorite Chinese. Oh and notice Mason has already decided he is embarrassed to have pictures taken with mommy. OH BOY!

Big Bowl

I also kicked off a clean eating challenge with my friends Laura and Michelle. It was a great turn out and everyone had enthusiasm throughout the five days. I just love doing this sort of thing to educate folks not familiar with clean eating and to also keep me on track. I tend to fall of the wagon around the holidays with due to baked goodies. LOVE ME SOME COOKIES. Pretty sure I am descendent of Santa Claus.

During the challenge I made these Chicken Meatballs with marinara sauce and served it over the top of spaghetti squash.

Chicken Meatballs1

It was so good I wanted to share with everyone here :)

Chicken Meatball Marinara
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb Ground Chicken
  2. 1/2 tsp Pepper Flakes
  3. 1/2 tsp Garlic Salt
  4. 1/2 tsp Salt
  5. 1 tsp Italian Seasoning
  6. 1/2 tsp Pepper
  7. 1 Jar Marinara Sauce
  8. 1 Spaghetti Squash
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in half, scoop out the seeds and place flesh side down into a 13x9 cake pan. Add a 1/2 inch of water and cover with tinfoil. Place in oven and bake for 40 minutes.
  3. Combine ground chicken and spices. Form into balls about the size of a walnut. Place in an 8x8 cake pan and bake with the spaghetti squash for 25 minutes until lightly golden on top.
  4. Heat up marinara sauce over medium heat until warm and add in the meatballs when they are finished baking.
  5. When spaghetti squash is done, add to a bowl and top with the marinara/meatballs.
http://barerootkitchen.com/
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Pulled Pork Tacos

Yesterday was a bundle of excitement! While walking Mason to daycare I noticed a really scary looking guy in our neighborhood. Me being a worry wart, I double checked every lock in the house and even locked the door leading to the garage, which is normally left unlocked because the garage doors themselves lock. The joke was on me because when the sprinkler company shut down our system for the winter I went into the garage to open up the main sprinkler panel for him and locked myself out of our house. Luckily, I had the baby with me and had him all wrapped up in a blanket. Dum, de, dum, dum, dum!

Of course I didn’t have my key with me so Luke had to come home from work early to rescue me from my bonehead move, lol. Instead of going back to work he stayed home. Mason saw daddy working from home on his computer and just had to get in on the action. I went in there to check on them, when Mason told me, “Mom, you can’t be in here we are busy working.” Even though I got the raw end of the deal, it was one of the cutest things he has done yet!

Aside from Mason’s cuteness, I made a very delicious Autoimmune Protocol friendly meal (omit the pepper for strict diet*). For the pork, I used my slow cooker and made my apple rosemary pork. The tortillas were modified from Brittany Angell’s cookbook, “Every Last Crumb.” Brittany’s tortillas are my favorite and I mean my favorite tortillas of all time (and even when I could eat flour tortillas). They are the perfect wrap for allergy friendly diets.

In all, Luke told me it was the best AIP meal I have made to date. I really hope you try this recipe and also love.

* Per my note on pepper, Luke’s doctor has okayed peppers but told him to stay away from all other nightshades. This is just based on our experience and Luke not having a reaction to peppers. For a strict AIP diet, remove the black pepper from the recipes. It will still taste delicious.

Pulled Pork Tacos
Serves 4
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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
Tacos
  1. 3-4 lb Pulled Pork, cooked
  2. 2 Apples, cubed
  3. 3 Avocados, cubed
  4. 1 Lemon, juice
  5. 1 Onion, cubed
  6. 1 tsp Sea Salt
  7. 1/2 tsp Black Pepper
Plantain Tortillas
  1. 4 Plantains, slightly ripe (skin starting to turn yellow)
  2. 2 tbsp Olive Oil
  3. 1/4 C Water
  4. 1 tsp Sea Salt
  5. 1/2 tsp Onion Powder
  6. 1/2 tsp Garlic Powder
Directions
Tortillas
  1. Preheat oven to 400 degrees.
  2. Take off plantain skins and place all of the tortilla ingredients into a high powered blender. Start the blender on low until ingredients start to mix together. Use the paddle to push the batter down from the sides. Continue to mix until the batter is smooth.
  3. Place parchment paper on 4 cookie sheets. Ladle the batter into round circles on the parchment paper (about six inches in diameter) and spread out evenly with a spatula.
  4. Bake the first two cookie sheets in the oven for 10 minutes. Turn the tortilla onto the other side and bake for another 3-4 minutes.
  5. Repeat the baking process with the other two cookie sheets.
Tacos
  1. Cube the avocado, onion and apples.
  2. Mix together the cubed mixture with salt, pepper and lemon juice until combined.
  3. Layer the pulled pork and apple guacamole on top of the tortillas.
http://barerootkitchen.com/
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Apple Rosemary Pork

Today marks 8 weeks with two kids under 4 years old. When people ask me how life is with two, the first word that I can think of is “Crazy.” Literally I feel like a contestant on Supermarket Sweep with anything I do. Hurry up and get everything done before all hell breaks loose. Even though our house is chaotic, I wouldn’t change a thing. My little monsters bring me so much joy.

Now onto some meat! Our staple pork roast recipe is my Cranberry Pork Roast. I just made that last week and needed to change it up a bit. This tasty bad boy is made with my favorite spice, rosemary. Yum, yum.

You can really eat this pork roast alone or get creative like we did with some pork tacos (stay tuned for my autoimmune protocol plantain tacos with an apple avocado slaw).

Apple Rosemary Pork
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. 3-4 lb Pork Shoulder
  2. 2 C Apple Juice
  3. 1/4 C Apple Cider Vinegar
  4. 1/4 C Balsamic Vinegar
  5. 1/4 C Olive Oil
  6. 2 tbsp Honey
  7. 1 tbsp Italian Seasoning
  8. 1 tbsp Garlic, chopped
  9. 1/2 tbsp Sea Salt
  10. 1 tsp Onion Powder
  11. 1 tsp Black Pepper
  12. 2 Large Sprigs Rosemary
Instructions
  1. Add all ingredients to a slow cooker.
  2. Cook for 8-10 hours on low turning roast over halfway through cooking time.
http://barerootkitchen.com/
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Tandoori Chicken Kebabs

Wow, wow, wee, wow it’s a post and a good one too! Trust me :)

Let’s see what is going on in our casa. Simple answer, LOTS! Baby is set to arrive in 6 weeks, we are finishing our basement, Mason (our almost three year old) transitioned to his big boy bed, Mason had surgery to remove his ear tubes, my dad is undergoing radiation therapy for stage 1 lung cancer, my sister graduated high school, and we just had my two sister in-laws and their families in town for a week. Busy, busy! Oh and we spent a long weekend at our cabin where we greeted by a big fury black bear 5 times! Talk about a 5 am morning wake up when you are about to let out the dog and see a black bear feasting on your trash! I have never seen my sister move so quickly in the morning.

Here is Mason before surgery (oh, my cute boys!):

Mason Surgery

He was such a trooper and even went back into the surgery area without mom and dad. Now grant it he had a dump truck that he was driving back there, but still he was so brave!

Aside from family life I have also been extremely busy at work trying to get projects wrapped up or assigned to others while I am out on maternity leave. When I had Mason it was easier because I was not a manager, so my projects could just sit in limbo until I returned. This time is trickier since I have to make sure my team is taken care of and has projects to work on while I am out. I will really miss all of them for 10 weeks!

Oh and I am STILL RUNNING. People think I am C-R-A-Z-Y, but honestly besides having to run about 3 minutes per mile slower than normal it feels really good to get in my runs! The hardest part is just making the full 5-6 miles without having to take a bathroom break :) The further along I get the more I have noticed that I need to plan my route around the most port-a-potties and bring TP because they are frequently out, LOL! TMI, TMI….yah, well that is nothing compared to what I could share!

Now, onto the star of the show…..my tandoori chicken kebabs. I say star of the show because I LOVE THIS RECIPE! It is super easy, light and yummy on the palate! This chicken would go great with a gluten free couscous (or regular if you are not sensitive to gluten), cauliflower rice or quinoa. Or you could do some sort of Greek lettuce wrap. I have this recipe tagged as Paleo too, because if you are looking for a non-dairy alternative use coconut cream instead of Greek Yogurt.

Tandoori Chicken Kebabs
Serves 4
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Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Ingredients
  1. 2 lb Chicken Breast, cut in 1 inch pieces
  2. 1 Red Pepper
  3. 1 Yellow Onion
  4. 1 tsp Garlic Powder
  5. 3 Lemons, juice
  6. 6 tbsp Greek Yogurt
  7. 1 tbsp Olive Oil
  8. 1 1/2 tsp Cumin
  9. 1 1/2 tsp Coriander
  10. 1 tsp Salt
  11. 1/2 tsp Pepper
  12. 1 tbsp Crushed Ginger (fresh)
  13. 1 tbsp Horseradish (optional)
Instructions
  1. Cut up chicken and vegetables. Set aside in a large food storage container or a gallon sized freezer bag.
  2. Mix together remaining ingredients and pour evenly over the chicken and veggies, making sure to coat all of the pieces with the marinade. Marinade in the refrigerator for at least 3-4 hours before cooking.
  3. Put on metal skewers by alternating between chicken and veggie layers. If using wooden make sure you soak them for 10-15 minutes prior to avoid them from burning in the oven.
  4. Broil in the oven for 5-6 minutes on each side or until the veggies/chicken started to brown up slightly.
  5. Serve with cauliflower rice, gluten free couscous or quinoa.
http://barerootkitchen.com/
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Chicken Avocado Melt

 

Many have asked how my dad is doing. Well, to be honest we are still waiting back for more tests before we will know the treatment protocol. The good news is a couple of his doctors are not 100 percent convinced that the spot in his lungs is cancer. They are running some blood work to see if the cell build it up is due to an autoimmune condition called, Sarcoidosis.  

Sarcoidosis is a disease involving abnormal collections of inflammatory cells (granulomas) that can form as nodules in multiple organs. The granulomas are most often located in the lungs. Treatment typically consists of anti-inflammatory drugs like ibuprofen or aspirin or in cases where the condition develops to the point that it has a progressive and/or life-threatening course, than doctors will prescribe steroids and/or drugs that suppress the immune system, such as methotrexate.

We are waiting for blood tests to come back confirming sarcoidosis. If this is not the case, then he will under go a biopsy of the tissue to test for lung cancer. Crossing our fingers it is sarcoidosis :)

Aside from patiently waiting to hear back from doctors, I have been trying to distract myself with cooking. Well that and running. Both are very therapeutic for me. Last week I made these delicious avocado, bacon and chicken melts for dinner and have been telling myself that I need to get them on my blog. Finally getting around to it. These would go great with my chili lime sweet potato fries!

Chicken Avocado Melt
Serves 3
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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 lb Chicken Breasts
  2. 2 tbsp Olive Oil
  3. 1 tsp Salt
  4. 1 tsp Pepper
  5. 1 Avocado, ripe
  6. 1/2 lb Bacon
  7. 4 Slices Havarti Cheese
  8. 1 Loaf of Gluten Free Rosemary Focaccia (I used Canyon Bakehouse)
  9. Mayonnaise
  10. Stone Ground Mustard
Instructions
  1. Preheat oven to 400 degrees.
  2. Fill the bottom of a roasting pan with a 1/2 inch of water. Place the chicken breasts on top and liberally coat with salt, pepper and olive oil. Roast in the oven for 25-30 minutes. Top with cheese in the last couple minutes of baking.
  3. While chicken is roasting cook bacon over medium until crispy. Set aside.
  4. Slice the focaccia bread in quarters and toast lightly. Spread mayonnaise (I prefer Sir Kensington since it uses free range eggs) and stone ground mustard over the top of the bread.
  5. Once the chicken is done cooking, allow to rest for 5-10 minutes.
  6. Assemble the chicken, avocado slides and bacon pnto the focaccia bread.
  7. Enjoy!
http://barerootkitchen.com/
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Chocolate Chip Scones

 

One of my favorite things to eat with coffee is scones! I remember the first one was over a late night study date with my college friend, Jill. Oh man was it yummy! Normally I am fruit scone connoisseur, but I decided to make these chocolate chip treats for our little man (fully knowing his little fingers would pick out the chocolate chips first). They turned out pretty darn tasty, so I wanted to share the recipe.

Aside from baking, my baby sister graduated from high school. We are 18 years apart and it seems like yesterday that she was just a little peanut at my graduation. Watching her group up has been so much fun and I am excited for her next journey. Here is a picture of her and her boyfriend, Zach after the ceremony.

Katie Graduation

Chocolate Chip Scones
Serves 8
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 1/3 C Gluten Free Flour Blend (I used Pamelas Baking & Pancake Mix)
  2. 1/4 C Honey
  3. 2 tsp Baking Powder
  4. 1/2 C Mini Chocolate Chips
  5. 4 tbsp Butter, softened (replace with coconut oil for dairy free alternative)
  6. 1 Egg
  7. 1/2 C Non-Dairy Milk
  8. 1 tsp Vanilla
Instructions
  1. Preheat oven to 375 degrees. Grease a cookie sheet and set aside.
  2. Mix together the dry ingredients in a large bowl.
  3. Add in the eggs, honey, milk, vanilla and butter to the bowl. Mix together with a hand mixer over medium speed for one minute. The batter will be thick.
  4. Pour the batter into the center of the cookie sheet. Evenly spread into a circle until the dough is about 3/4 to 1 inch thick.
  5. Bake in the pre-heated oven for 20-25 minutes or until the scones start to turn golden brown.
  6. Remove from the oven. Using a pizza cutter or a sharp knife cut the scones into 8 wedges.
  7. Allow to cool for 10-15 minutes before serving.
Notes
  1. Feel free to add nuts to the batter or frost with icing after pulling out of the oven.
http://barerootkitchen.com/
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No-Bake Cornflake Treats

My favorite recipe from home education class in middle school was cornflake saucepan cookies. Of course I liked them, the recipe called for a 1/2 cup of sugar, 1/2 cup of corn syrup, 3/4 cup of creamy peanut butter and oodles of cornflakes in just ONE BATCH. What is not to like about that much sugar!

Ever since starting my blog, I have been wanting to make a healthier version of my second favorite cookie (my ultimate favorite is peanut butter blossoms). Notice a peanut butter them in my favorite cookies, LOL. 

When I couldn’t sleep past midnight this morning I decided that instead of getting angry about not being able to get some more zzzzs that I would give this recipe a whirl. They are turned out great even in my zombie like stupor!

I used Sunbutter (sunflower seed butter) to be able to send the cookies with Mason to daycare, but you really could use any creamy seed or nut butter. Each one will give you a slightly different flavor. It just depends on if you have allergies you need to work around. The current recipe is nut and peanut free :)

Mason’s first reaction after looking at these cookies was, “What are they? I don’t like them.” The “I don’t like them” came out before he even took a bite. Go figure! I broke one up into smaller pieces for him and told him to try one flake. Now he is halfway through his first cookie and saying, “Mommy these are delicious.”

No-Bake Cornflake Treats
Serves 24
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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. 6 C Gluten Free Cornflakes
  2. 1 C Sunbutter (or favorite nut or peanut butter)
  3. 2/3 C Honey
  4. 1 tsp Vanilla
Instructions
  1. Heat up sunbutter, honey and vanilla in a large microwave safe bowl for 60 seconds. Stir together to completely combine the ingredients.
  2. Add in cornflakes and stir together until the cereal is evenly coated.
  3. Drop by spoonfuls onto parchment or wax paper.
  4. Allow to cool for 1 hour before serving.
Notes
  1. Store in airtight container for up to 3-5 days or in freezer for 1-2 months.
http://barerootkitchen.com/
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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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Chorizo Quinoa Peppers

Sleep? Hum, that seems to be overrated for this pregnancy! For the last 2 1/2 months I had been sleeping in 2-3 hour increments for a grand total of 5-6 hours of disjointed zzzzzs. The downer is I either wake up having to go potty, completely uncomfortable or from my legs cramping up (less rare). With Mason, I had leg cramps almost every night and sometimes even 2-3 times per night. They are excruciatingly painful, so having less this pregnancy has been a bonus. In all, I guess the positive aspect is this is just getting me ready for being up with a newborn! But boy do I miss getting 7-8 hours of solid and uninterrupted sleep.

Due to lack of sleep you will have to excuse my delirium and typos in this post! I do have to say that this recipe is super duper delicious. While having dinner my husband even said three times that this is blog worthy. He eats everything I put in front of him, but only a select few get a “put this on your blog stamp.” :) So, by recommendation of my hubster you get this yummy recipe coming your way!

Chorizo Quinoa Peppers
Serves 3
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 3 Bell Peppers (red, yellow and orange)
  2. 1 lb Ground Chorizo
  3. 1 C Quinoa, uncooked
  4. 2 C Chicken Stock
  5. 3/4 C Feta Cheese
  6. 1 C Mozzarella, shredded
  7. 1 tsp Salt
  8. 1/2 tsp Pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring chicken stock to a boil. Add in quinoa, reduce heat to simmer (low) and cook for 15-20 minutes or until liquid is completely absorbed. Set aside.
  3. Saute the chorizo over medium heat until fully cooked.
  4. Add chorizo, feta and quinoa to a medium sized bowl. Salt and pepper to taste.
  5. Remove stems and seeds from bell peppers and cut in half. Stuff with the chorizo and quinoa mixture into the peppers. Top with mozzarella cheese.
  6. Place stuffed peppers in a metal cake pan (I used an 8X8) and tent with aluminum foil to avoid the cheese from burning. Bake in 375 degree oven for 30 minutes. Remove foil and bake for another 10 minutes to brown up the cheese.
http://barerootkitchen.com/
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Berry Melon Smoothie

Well, I am officially 23 weeks along. Only 17 weeks plus or minus a few until we meet our new little dude. Both Luke and I were baffled last night by the size of newborn diapers as I was putting some into our changing. They are just so TINY and we don’t remember Mason being that small anymore. Yikes! I am sure it will be like riding a bike though. Once the little man is in our arms we will immediately know what to do.

We also starting prepping the nursery. For Mason, we painted his room a light blue. We decided to go with yellow this time around and the first paint looked like the sun and I mean a bright sun blew up on the walls. Seriously, you needed to wear sunglasses to even enter the room. Luke showed it to Mason and his response was, “Oh, it is beautiful daddy.” However, we just had to repaint with a more toned down shade of yellow!!

Aside from the prepping the nursery we are also in the process of building Mason (and baby #2) a sand box. We have been letting him play in our unplanted garden bed (aka… what I call the dirt box), but man does he get dirty. Grant it sand is not much cleaner, but at least you can brush it off easier than dirt.

We have also been planting our garden with cold weather crops, such as kale, spinach, peas, onions, green leaf lettuce, carrots, etc. They are coming up nicely and boy I cannot wait to eat them soon! With summer coming right around the corner, I really wanted to make a refreshing smoothie for breakfast. Hence the mix of melon and berries along with salad greens. YUM-O! Hope you enjoy!

Berry Melon Smoohtie
Serves 2
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 C Spinach
  2. 1 C Honeydew
  3. 1 C Watermelon
  4. 1 Banana
  5. 2 C Berries, Frozen
  6. 1 1/2 C Apple Juice
  7. 1 1/2 C Water
  8. 1 Lemon, juice
  9. 1 tbsp Honey or Maple Syrup (optional)
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Orange Cinnamon Rolls

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

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

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

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

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

Orange Cinnamon Rolls Pan

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

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

 

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Raspberry Breakfast Tarts

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

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

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

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

Man oh man am I pooped from doing the 21 Day Fix Plyo and T25 workout videos this morning! Normally I run outdoors, but today is a cardio (e.g. off running) and it is -8 degrees, so I whipped out my workout friends. I have done many hour long workout videos in the past and none of them compare to the jam packed 25 and 30 minutes workout of the Beachbody ones. Seriously it is some ass-kicking and heart rate pumping stuff! 

Aside from getting my butt moving, I have been craving chili in the worst way lately! It is not something we have made in months because my husband can’t have beans, tomatoes or peppers with the AIP diet

To my surprise, Luke made this chili for me after I went to bed. What a nice guy considering this is one of his favorite meals and he can’t even eat it! I think I married a BIG TIME winner :) 

Beef Vegetable Chili
Serves 8
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 1 lb Grass Fed Ground Beef
  2. 1 tbsp Butter or Palm Oil Shortening
  3. 1 Green Pepper, chopped
  4. 1 Red Pepper, chopped
  5. 1 Medium Yellow Onion, chopped
  6. 3 Cloves Garlic, finely chopped
  7. 1 24 oz Can Crushed Tomatoes
  8. 1 tsp Sea Salt
  9. 1 tsp Pepper
  10. 2 tbsp Chili Powder
  11. 1 tbsp Cumin
  12. 2 cans Chili Beans, with juice
  13. 2 cans Cannelini Beans, drained and rinsed
  14. 1 32 oz Chicken Stock
Instructions
  1. Brown hamburger in a large frying pan. Drain the fat and set aside.
  2. Using a dutch oven, saute peppers, onion and garlic in butter for 8-10 minutes until al dente.
  3. Add in hamburger, beans, tomato puree, tomatoes and spices to the vegetables.
  4. Simmer over low heat for 1 to 1 1/2 hours to allow spice mixture to soak into the hamburger and vegetables.
  5. Is it that EASY? YESureeeee!
Notes
  1. Serve with tortilla chips, avocado and Greek Yogurt.
http://barerootkitchen.com/
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Cherry Chia Smoothie

Technology and me are not friends this morning! After numerous attempts of signing into the VPN network through work, I kept getting kicked off the network. The frustrating part is I would start running some of my code and BOOM it would die on me! I called technical support and they were not able to help me, but said they would pass along my ticket and hopefully get it resolved in 24 hours. So, I am dead out of water for work. Well, why not catch up on the stock pile of recipes I have in my daily planner :)

The first one I am logging today is another green smoothie. Okay, I admit this picture does not make this smoothie look very appetizing! The tricky part is when combining dark green kale with cherries is to get a nice color. Instead it turned out looking brown. However, don’t let that deter you! This smoothie was very yummy! I added a scoop of Tropical Strawberry Shakeology to my smoothie, but let my husband’s portion with just the ingredients listed below. 

Also today marks the official start of the 21 day slim down challenge me and 22 other folks are doing on Facebook. This group is focused on fitness and clean eating. This is my third challenge and I thoroughly enjoy them!

Cherry Chia Smoothie
Serves 2
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 1/2 C Cherries, frozen
  2. 2 C Ice
  3. 1 C Peach Chia Juice
  4. 1 C Mixed Berry Juice
  5. 2 1/2 C Water
  6. 2 C Kale
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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Summer Breeze Smoothie

We had a fabulous Saturday at Created to Grow. It is an art studio our friend started that specializes in art class for kids of all ages. The class started out with a dinosaur sensory table, story time, spray painting monsters on easels and playing in the toy room. Mason and the other girls had a ton of fun. Here is a link to our friend’s website if you are looking for a fun thing to do with your kids: www.createdtogrow.com

Before heading to the art class, I made this smoothie to jump start our day. Lately Mason has not really been that interested in drinking smoothies, but he kept asking Daddy for more! I used the Vegan Tropical Strawberry superfood blend from Shakeology, but this is entirely optional. You can leave it out or use another shake powder that you enjoy.

In fact, I put the shake powder in mine, but not Luke’s and he said it was still delicious. He can’t have Shakeology right now because it has chia/flax seeds and oat/rice protein. However, we are starting to reintroduce nuts/seeds/rice during the next two weeks, so hopefully it won’t be too long before he can have it too!

On a positive note he tolerated almonds okay (e.g. no arthritis flares). This is a huge win because then I can start incorporating almond flour into recipes again.

Summer Breeze Smoothie
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 Oranges
  2. 3 C Swiss Chard
  3. 1 C Pineapple, frozen
  4. 1 C Mangos, frozen
  5. 2 C Ice
  6. 1 1/2 C Orange Juice
  7. 2 C Water
  8. 1 C Coconut Water
  9. 1 Scoop Vegan Tropical Strawberry Shakeology (optional - omit for Paleo/AIP diet)
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
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