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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Paleo Almond Brownies

Hi guys and gals. How is everyone doing? Hopefully well with Spring coming right around the corner! It is going to be 50 in Minnesota today and I am going to enjoy it with a 10 mile run. Sorry treadmill I am breaking up with you today and moving on to the outdoors, lol.

As for what is going on with me….well, I am busy running fitness and clean eating challenge groups. They are so rewarding and help keep me on track with my nutrition and fitness, but also makes me feel so great when my challengers get the results they are looking for! In my latest 7 day challenge, I had a challenger send me a personal message saying they struggle with eating chocolate and it is must have item in their diet.

Chocolate, oh yes, I get it. For me, I have a hard time living without peanut butter. I work daily to limit how much of this little jar of heaven I put in my mouth. Back to chocolate, I told my new friend that I would do my best to find recipes that would help her with her chocolate fix. I found some recipes on Pinterest and posted them to the Facebook group page, but then it dawned on me…..why not make her a brownie recipe? Hello…..I love baking and love sharing my healthy creations, so I got busy in the kitchen and came up with this healthy and delicious brownie recipe this morning. When I saw morning, I MEAN MORNING. These babies came out of the oven at 3:21 AM. FREAK! Yes, but I am a morning person 100% and who doesn’t love having a brownie for breakfast, lol. I only had a 1/2 of one, but the day isn’t over yet. I will be eating the other half and maybe one more after I finish my run. WHOOP, WHOOP.

All right, so I hope you all enjoy these brownies. They are the bomb! Seriously!

Paleo Almond Brownies
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 C Almond Butter (unsweetened)
  2. 2/3 C Cacao Powder (unsweetened)
  3. 1/3 C Maple Syrup
  4. 1/3 C Coconut Palm Sugar
  5. 1 tsp Almond Extract
  6. 1/2 tsp Sea Salt
  7. 2 Eggs
  8. 1 tsp Baking Soda
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together ingredients in a medium sized bowl with a hand mix until combined together.
  3. Pour into an 8x8 greased cake pan.
  4. Bake for 20-22 minutes (test with fork; if it comes clean the brownies are done).
  5. Cool for 10 minutes until devouring!
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Chicken Almond Chop Salad

While being pregnant with Kaeden I became obsessed with chopped salads. I used to love leafy greens like spinach, baby kale, green or red leaf, but I was repulsed by them during pregnancy and still am. Don’t know what happened, but I fell like a cow grazing in a pasture and I just can’t do it. Missing out on my greens I began to experiment with shaved brussel sprouts, broccoli slaw, cabbage and kale. The thing I love about this combo is it is CRUNCHY for minutes, crunchy for hours, crunchy for days! Nothing is worse than tossing on your favorite dressing and the salad is soggy within seconds. I need the crunch folks. Hand me a plate of cooked spinach, collards or beet greens and I, but not the greens will vanish in seconds. Anyway! Enough of my distaste for most greens. In my opinion they only belong in smoothies were you can blend them to smithereens and not even know they are there.

Aside from this delicious recipe (must try….come on you will like it), Luke and I are starting a round of P90X3 (Luke) and Insanity Asylum (me) after Thanksgiving. Time to get our unfinished basement prepped for some sweat-filled workouts. Yippee! Oh, what a fun way to work off some baby weight and curb some of that holiday weight gain! I have never really had an issue with holiday weight gain, but that is because I either run or do some sort of physical activity to counterbalance the extra calories. I always look at weight loss or weight maintenance as a numbers game. If you are putting more into your mouth (e.g. pie, cookies, fudge, gravy, mashed potatoes, green bean casserole, stuffing, and on and on….) than you are outputting through exercise then you are going to gain weight. I encourage you to start with exercise, but also be careful about your food choices. Skip that extra cookie and go for a walk. Or do not make the green bean casserole, so you are not tempted to eat it. Heck bring this salad to Christmas dinner and wow people with how darn good it tastes! Most importantly, I am here to help out and am going to come up with some new recipes for you all in the next couple of weeks / months!

I know you are thinking yah, yah, okay I will try not to eat the whole plate of cookies (lord knows I want to), but you can and you will not eat it if you put your mind to it! Done with my sermon now!

Oh, I also need to share our super exciting family outing, Menards. “You save big money, you save big money when you shop Menards.” That damn song! I think I heard it 100 times yesterday. The deer haunters need to pause and aim for the speakers at Menards for my sanity. Whoop, I know we are ripping it up in our 30’s! In all seriousness Mason had a blast. They have their Christmas decorations out and he was running from light displays to ornaments to snow village. If you are looking for cheap entertainment Menards is the place! Who needs the Children’s museum, whewwwwww not us. After this little adventure we put up all our Christmas decorations. The cutest thing was seeing Mason outside “helping” daddy! We finished out the evening with a visit from my sister and her better half from Alaska! Great seeing them!

Chicken Almond Chop Salad
Serves 4
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. Citrus Poppyseed Vinaigrette
  2. 1/3 C Olive Oil
  3. 1 Lemon, Juice
  4. 3 tbsp Balsamic Vinegar
  5. 1 1/2 tsp Poppy Seeds
  6. 1/2 tsp Salt
  7. 1/4 tsp Pepper
  8. 1 Grapefruit, Juice
  9. 1 tbsp Agave Nectar or Honey
Chicken Almond Chop Salad
  1. 1 bag Broccoli Slaw
  2. 1 bag Brussel Sprouts, shaved
  3. 1 bunch Kale, chopped
  4. 2 C Chicken, cooked and chopped
  5. 1 C Raisins
  6. 1 C Almonds, slivered
Directions
Citrus Poppyseed Dressing
  1. Mix together dressing ingredients in a medium sized bowl.
Chicken Almond Chop Salad
  1. Toss salad ingredients together in a large bowl.
  2. Stir in dressing when ready to serve.
Notes
  1. This salad will stay fresh for up to 3 days in the refrigerator as long you leave the dressing off. Just put on the dressing when ready to serve.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Tropical Almond Bars

On day 12 of a Paleo challenge. Since I am a high endurance runner and nursing a 2 month old, I need high fat, protein snacks. Without them I feel lethargic and have really slow runs. It is amazing the difference when I don’t have higher carb snacks before my runs! Plus, I have noticed the baby sleeps for longer periods when I chow down high carb Paleo snacks.  

When I am short on time, my favorite go to bar is a Larabar. They are good, but not outstanding. Trust me when I say that homemade is better!

When my boys were napping on Sunday (a rare miracle), I made these tropical bars. They are fantastic! The biggest gem in them is the dried cantaloupe. Cantaloupe is my least favorite fruit. I hate it with a passion, but in the dried form it is amazingly delish. I also tossed in some dried mango and pineapple. Yummy! 

Anyways, give these bars a shot. You will love them. 

Tropical Almond Bars
Serves 16
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 C Almonds
  2. 1 C Pistacios
  3. 3/4 C Almond Butter
  4. 1 C Cantaloupe, dried
  5. 1 C Pineapple, dried
  6. 1 C Mango, dried
  7. 1/4 C Water
  8. 2 tbsp Maple Syrup
Instructions
  1. Add dried fruit and water to a food processor. Mix together until fruit is chopped into small pieces.
  2. Toss in the maple syrup, nuts and almond butter. Blend together until a thick dough forms and nuts are chopped. You made need to stop the food processor a few times to redistribute the dough.
  3. Press dough into an 8 x 8 pan. Refridgerate for an hour before cutting into squares. Store for three weeks in fridge or several months in freezer.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Chocolate Pumpkin Muffins

Felt weird hitting the new post button!

I took time off from blogging because I was seriously sleep deprived during my third trimester. Since then I had a beautiful baby boy, Kaeden Alexander and switched to decaf coffee. I think giving up caffeine was almost as bad as giving birth without an epidural (Kaeden decided he wanted to arrive 30 minutes after they broke my water so no time for pain relief…little s$&t head, I tell you)! He sure is a cutie though. At least I think so.

Kaeden

Enough of my potty mouth! In my last three weeks of maternity leave I vowed to do something more stimulating than another Netflix series (I think I plowed through at least ten). So, I decided to actually add some new grub.

First things first, DESSERT or sweet breakfast. Priorities people!

To move away from the pumpkin protein dip I have been eating weekly, I made these muffins. I only had sweet potatoes in the house, but you can use pumpkin, sweet potato and butternut squash interchangeably.

Chocolate Pumpkin Muffins
Serves 12
Write a review
Print
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 C Pumpkin (or 1 C cooked Sweet Potato)
  2. 3 Eggs
  3. 1/4 C Hazelnut Butter
  4. 3 tbsp Grassfed Butter
  5. 1 tbsp Vanilla
  6. 1/4 C Coconut Palm Sugar
  7. 1/4 C Maple Syrup
  8. 1 1/3 C Almond Flour
  9. 2 tbsp Coconut Flour
  10. 1/2 tsp Salt
  11. 1 tsp Baking Soda
  12. 1 tsp Baking Powder
  13. 1 C Dark Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together butter, hazelnut butter, sugar, maple syrup and pumpkin for a minute on medium speed. Mix in eggs, vanilla and salt for another minute. Add dry ingredients and chocolate and mix for another minute.
  3. Pour batter a muffin tin (3/4 up to the top).
  4. Bake for 25-28 minutes.
  5. Test with a fork. If the fork comes out clean (no batter sticks to it) than the muffins are done.
  6. Allow to cool for 10 minutes before eating.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Paleo Fish Sticks

Talk about an entertaining week of doctors and vet visits!

First it started out with Scylla (our dog) peeing all over the carpet twice in the middle of the night. With already not sleeping well due to pregnancy induced restless leg syndrome, leg cramps and frequent bathrooms trip, this just added to my sleep deprivation. Yippee! I am just growing accustomed to the 4-5 hours of disjointed sleep and learning to function as normal as I possibly can.

Anyway, accidents are uncharacteristic of our doggy (minus her dropping Wonder loaves by my office chair or on the carpet just to spite me for not taking her with us to the store), so immediately I knew something was up. Turns out she had a urinary tract infection. The vet put her on a 10 day cycle of antibiotics, in addition to the steroids she is on for arthritis. Now, she is a total pest with begging to either eat or go potty every 1-2 hours. Feels like having a newborn! Guess this is just good prep for baby #2 who is set to arrive in about 13 weeks. Good thing I love this dog!

Mason also had to make a trip to the doctor to get his ear tubes checked out. He suffered from chronic ear infections when he was a little guy, so at 7 months we had ear tubes put in. The tubes did not naturally fall out like they should, so he is having an outpatient surgery with his ENT surgeon to get them out in a couple weeks. Putting them in was a piece of cake and hoping taking them out is just as easy.

Besides Mason and Scylla’s doctors visits, my dad also had more scans yesterday afternoon. They are looking for any additional cancer from the waist down and also assessing whether or not he is a surgical candidate to remove the cancer cells from his lungs. Hoping for good news! We are heading up to visit him for the weekend, so I will hopefully know more details about his visit soon. Until then we are staying at a resort near his house that has an indoor waterpark. Should be a great time for Mason and daddy. I am going to sit out this one because of my protruding belly :) Pretty sure waterslides during pregnancy are not going to be very comfortable!

Before leaving for our mini-vacation, had a little trip down memory lane with making some fish sticks. Growing up with a lake in our front and backyard, I was constantly fishing from our dock, boat or fish houses (both spearing and angling). From my dad, I learned how to bait my own hook and filet fish at a very young age. To this day, I still refuse to touch leeches for Walleye fishing, but worms and taking off fish do not phase me one bit.

One of my favorite stories from fishing was in our ice house. I was about four years old and too little to physically pull up the line, so my dad would just open up the door and let me run across the ice with the fishing pole. Well, I caught a fish, ran off with my pole, got back into the house and the fish was gone. I turned to my dad and said, “That bastard.” LOL! Pretty sure if Mason says naughty words they are from me!

Anyway, I love how my dad cooks fish. I made a Paleo version last night and it turned out fantastic, so I wanted to share with the rest of you! Enjoy! They can be served alone with your favorite condiment (e.g. how Mason ate them) or in fish taco wraps. For the taco wraps, we used green leaf lettuce for the “tortilla” and topped the fish with some Caesar dressing, homemade guacamole, black beans (not Paleo), feta cheese (not Paleo) and apple cubes. They were absolutely delicious!

Paleo Fish Sticks
Serves 4
Write a review
Print
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 lb White Fish (Tilapia, Mahi Mahi, Cod)
  2. 2 C Almond Flour, blanched
  3. 1/2 tbsp Chipotle Seasoning
  4. 1 tsp Salt
  5. 1/2 tsp Black Pepper
  6. 2 Eggs
  7. 3 tbsp Grass Fed Butter or Ghee
Instructions
  1. Cut fish into 1/2 to 3/4 inch wide strips.
  2. Beat eggs in one bowl and add almond flour, chipotle seasoning, salt and pepper to another bowl.
  3. Coat fish with eggs and then cover with almond flour batter evenly. Repeat until all of the fish are breaded.
  4. Heat up 1/2 of the butter in a large frying pan over medium heat. Add fish and cook for about 4-5 minutes on each side or until the crust is golden brown.
  5. Make sure you do not over crowd the pan. I had to cook mine in two batches.
  6. Serve with ketchup, cocktail sauce or tarter sauce.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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
Write a review
Print
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Grapefruit Pomegranate

I liked this smoothie so much that I made it two days in a row, which is a rare occurrence for me! This is a superfood powerhouse with grapefruit, pomegranate, chia seeds, kale and maqui powder. If you are not familiar with maqui powder than you should know that these berries contain more antioxidants than any other food on the planet, making them a perfect addition to your morning smoothie! 

Aside from this smoothie we had our 16 week check up with my OB yesterday. Nothing really eventful except we heard a strong heart beat. Every time I hear the heart beat I get a huge sense of relief knowing the baby is doing great. It puts my worry wart nerves at peace for a couple weeks! 

Mason and I also had a fun day yesterday. It was 50 degrees, so we played outside for a change. Of course the lil dude went right for the mud puddles. What fun is dry pavement! Plus, I just let him because that is what baths and washing machines are for! I fully imagine this is only the tip of the dirty little boy ice berg :) 

Grapefruit Pomegranate
Serves 2
Write a review
Print
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 Grapefruit - skin and peel removed
  2. 1 C Pomegranate Juice
  3. 1 C Almond Milk
  4. 1 Banana, frozen
  5. 2 C Mixed Berries, frozen
  6. 2 C Kale, stems removed
  7. 1 C Water
  8. 2 tsp Maqui Powder
  9. 2 tsp Chia Seeds
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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Banana Walnut Pancakes

To have something different than a smoothie for breakfast (which I currently have a distaste while being pregnant), I put together these pancakes. They are chalked full of protein and taste incredible with sweetness from the banana and the nuttiness from the almonds and walnuts. I will definitely make these again very soon! 

I topped these pancakes with a blueberry syrup. I made it using 2 cups of frozen blueberries, 2 tablespoons of water, 2 tablespoons of fresh lemon juice, 1/2 teaspoon vanilla, 3 tablespoons of honey and 1 tablespoon of tapioca starch. I added all of these ingredients to a small sauce pan over medium-high heat until it started to boil slightly. Once it started to boil, I turned it down to low and let it simmer for 10 minutes. Use this in place of maple syrup.

You are probably wondering what are the benefits of using almond flour in pancakes? Refer to the following detail from Elany’s Pantry:  

Health Benefits

  1. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  2. Researchers who studied data from the Nurses Health Study estimated that substituting nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction–45%–when fat from nuts was substituted for saturated fats (found primarily found in meat and dairy products). ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  3. In addition to their cholesterol-lowering effects, almonds’ ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds’ monounsaturated fats. (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease). ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  4. In addition to healthy fats and vitamin E, a quarter-cup of almonds contains almost 99 mg of magnesium (that’s 24.7% of the daily value for this important mineral), plus 257 mg of potassium. ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
  5. Almonds appear to not only decrease after-meal rises in blood sugar, but also provide antioxidants to mop up the smaller amounts of free radicals that still result. ((http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20.))
Banana Walnut Pancakes
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 3/4 C Walnuts
  2. 4 Eggs
  3. 1 tsp Vanilla
  4. 1 tsp Baking Soda
  5. 1 Banana
  6. 1 1/2 C Almond Flour
  7. 1/4 tsp Salt
  8. 3 tbsp Non-Dairy Milk
Instructions
  1. Place walnuts to a food processor and blend until broken down into a course powder. Add in remaining ingredients and mix together until thoroughly combined.
  2. Heat up a large skillet over medium heat. Spray with non-stick cooking spray. Pour 1/2 cup of batter on to the pan per pancake. When the pancake starts to bubble in the center, turn and cook on the other side.
  3. Top with maple or a fruit syrup.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Paleo Noodle Lasagna

You may have noticed that my blogging activity has decreased over the last month. The main reasons for my absence is nothing has tasted good for the last 14 weeks. Many things like salad greens repulse me beyond belief and I am VEGGIE LOVER!

Oh, the joys of being pregnant! So, because I have been eating very bland and boring things repetitively, I have not mustered up the creativity to actually put something on her that is BLOG WORTHY! 

Until today…….

I actually had a craving for lasagna, but the real deal. I didn’t want to use zucchini noodles, because veggies sound terrible right now and quite frankly as much as I love my Beef Zucchini Lasagna recipe it really only tastes good fresh. I am a leftover SNOB and I just can’t get myself to eat this dish after the first day. 

SO…..my husband can’t tolerate rice (it flares up his arthritis symptoms, leaving out rice noodles) and cannot have corn yet (leaving out corn noodles), but he is now okay with tomatoes, peppers and almonds. HOLLER, HIP-HIP-HOORAY, because this makes meal time way less restrictive. Anyway, I researched how to make fresh almond flour noodles and found a fabulous recipe from Brittany Angell for the noodles in this recipe.

Luke has not been able to reintroduce cheese yet. This was the second challenge on making this dish! Traditional lasagnas are made with ricotta. Oh boy, what to do? Well, I found a great dairy free recipe using almonds. The consistency came out perfect and made this lasagna irresistibly creamy! 

Finally, I topped half of the lasagna with cheese and I really should have only done a 1/4 of it because Luke had half of it gone in two days! More for me, boom!

Oh and I must also mention this dish tastes wonderful fresh out of the oven and heated up the next day in the microwave, which is a major bonus that I was striving for when making this dish.

This is my favorite lasagna I have on my blog. They are all good, but this one just takes the CAKE! 

Paleo Noodle Lasagna
Serves 8
Write a review
Print
Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Prep Time
3 hr
Cook Time
1 hr 45 min
Total Time
4 hr 45 min
Ingredients
Almond Ricotta Cheese
  1. 1 1/2 C Blanched Almonds, slivered
  2. 1 C Water
  3. 1 Lemon, juice
  4. 4 tbsp Olive Oil
  5. 1 tsp Sweet Basil
  6. 1 1/2 tsp Salt
  7. 1 tsp Garlic Powder
Almond Flour Noodles
  1. 3 C Blanched Almond Flour
  2. 6 tbsp Tapioca Starch (or Arrowroot Powder)
  3. 1/4 tsp Salt
  4. 2 tbsp Psyllium Husk Powder
  5. 2 tbsp Water
  6. 2 Eggs
Spaghetti Sauce
  1. 2 - 25 oz. Jars Marinara Sauce
  2. 2 lb. Grass Fed Ground Beef
  3. 1 1/2 C Red Bell Pepper, chopped
  4. 1 1/2 C Mushrooms, chopped
  5. 1 tsp Sweet Basil
  6. 1 tsp Salt
  7. 1/2 tsp Celery Salt
  8. 2 C Mozzarella Cheese, shredded (optional topping if you tolerate dairy)
Directions
Almond Ricotta Cheese
  1. Place blanched almonds to the blender and cover with water. Allow to soak for at least 3 hours.
  2. Add remaining ingredients and blend together until it forms a creamy ricotta cheese.
  3. If the cheese is to thick add an additional tablespoon of water at a time until it reaches the correct consistency.
Spaghetti Sauce
  1. Brown the grass fed beef until cooked completely. Add in the basil and salt for flavor.
  2. Pour the spaghetti sauce, chopped mushrooms/peppers, hamburger and celery salt into a large sauce pan. Cook over medium low heat for 30-45 minutes until the mushrooms and peppers start to become a little tender. They will finish cooking in the oven.
Almond Flour Noodles
  1. Preheat oven to 400 degrees.
  2. Mix together all ingredients in a bowl with a pastry cutter. The dough will be very thick and hard to combine at the end, but use your fingers to combine if necessary.
  3. Form into a ball, divide into two pieces of dough and roll out between two pieces of parchment paper one section of the dough at a time.
  4. Make sure to roll out into a thin layer (about a 1/16 to 1/8 inch in size). To form noodles cut with a pizza cutter.
  5. Add a layer of pasta sauce to the bottom of a 13x9 pan.
  6. Top with a layer of the almond flour noodles, half of the almond ricotta cheese (spread out evenly across the noodles) and half of the spaghetti sauce.
  7. Repeat with another layer of noodles, ricotta cheese and sauce.
  8. Sprinkle mozzarella over the top of the lasagna (if you can tolerate dairy). Otherwise leave it off and top with aluminum foil.
  9. Bake for 30-35 minutes. Allow to cool for 10-15 minutes before serving.
Adapted from Brittany Angell
Adapted from Brittany Angell
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Artichoke Stuffed Chicken

What is new in our world, potty training! Not for me or Luke, although considering I have had to high tail it off into the bushes during long runs it is actually for our little man! For the most part he has been a little rockstar when we get him on the potty.

It is just getting him on the potty! We bought some stickers for a calendar and give him 1 for potty and 2 for doing the big dead (aka…number 2). He also gets a piece of chocolate for number 2. This has helped, but he still likes to hide behind his train table and pinch out a loaf in his diaper! Oh the joys of parenthood.

But, I didn’t get on here to talk about bowel movements only!

I actually wanted to share a new chicken recipe that I made the other night. I really wanted a sandwich, so I made my Herbed Flatbread (without the eggs, I substituted a flax egg, which is 1 tablespoon flax and 3 tablespoons of water) and artichoke stuffed chicken breasts. It was delicious!

Artichoke Stuffed Chicken
Serves 3
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 lb Chicken Breast
  2. 1/2 C Artichokes, chopped
  3. 1/2 C Mushrooms, chopped
  4. 1/2 C Almonds, chopped
  5. 1 lb. Bacon (nitrate-free)
  6. 1 tbsp Olive Oil
  7. 1 tsp Salt
  8. 1/2 tsp Pepper
  9. 1/2 tsp Onion Powder
  10. 1/2 tsp Garlic Powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Butterfly chicken breasts in half and flatten with a meat mallet.
  3. Mix together the salt, pepper and spices in a small bowl. Rub on top of the chicken.
  4. Sprinkle 1/4 of the artichokes, mushrooms and almonds on top each of the four chicken breasts. Fold together and wrap with the bacon (I also use twine to tie them together and this helps keep the stuffing inside the chicken while cooking).
  5. Heat olive oil in a large saucepan over medium heat. Cook chicken breasts until golden brown on each side (about 5 minutes on each side). Transfer to a roasting pan and bake in the oven for 20-25 minutes.
  6. Allow meat to cool for 5-10 minutes before serving.
Notes
  1. As shown in the picture I made this into a chicken sandwich, but can also be served with your favorite side dish.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Tropical Blueberry Bars

As I was mixing together the Peanut Butter Oat Bars, Luke comes up to me and says, “What are you making?” I told him, “Peanut Butter Oat Bars.” After hearing the words peanut butter and oats he immediately got a sad look on his face because he can’t have either on his AIP diet.

After he left for work, I rummaged through the pantry looking for ingredients for protein bars that he could eat and came up with these tropical blueberry bars. When he got home that night he was like a kid in a candy store eating these bars! Over the years I have learned that it is the little things that truly make people happy and I am just glad something so small could make Luke’s day!

So, if you are allergic to peanuts, cannot tolerate oats (I have a hard time digesting them so I eat them occasionally and pay for it later) or are following the Paleo diet than these are the perfect bars for you.

Tropical Blueberry Bars
Serves 16
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 C Dried Pineapple, chopped
  2. 1 C Dried Blueberries
  3. 6-8 Medjool Dates, pits removed
  4. 3/4 C Almond Butter
  5. 1/4 C Sunbutter
  6. 1 1/2 C Walnuts
  7. 1/2 C Pepitas
  8. 1/4 C Maple Syrup
  9. 4 tbsp Coconut Palm Sugar
  10. 1 tsp Vanilla
  11. 1/2 tsp Sea Salt
Instructions
  1. Add dried fruit and nuts/seeds to food processor and chop until they are in small pieces. Mix in the maple syrup, almond butter, sunbutter, sea salt, vanilla and coconut palm sugar until blended together and resembles a thick dough.
  2. Press into an 8 X 8 cake pan. Refrigerate for an hour before cutting into bars and serving.
  3. Bars can be stored in refrigerator for up to 2 weeks or in the freezer for 3 months if they are in an air-tight storage container.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Hazelnut Banana Cakes

As I mentioned in my post yesterday, I am brewing up some breakfast goodies! The first recipe in the breakfast roundup are these delicious Paleo friendly Hazelnut Banana Pancakes. Not really sure how I thought of this recipe. Honestly I was looking over ideas on Pinterest and was going to do some Paleo blueberry pancakes. However, when I got into the kitchen yesterday morning the idea popped into my head of why not make good use of the Justin’s Hazelnut spread that I just bought at the grocery store!

Now, I know the go to Hazelnut spread is Nutella, but have you ever looked at the ingredients? All I can say is GROSS (it is filled with garbage). Check this out:

Nutella Hazelnut Spread: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor

Sugar is the number one ingredient and hazelnuts are third. Wouldn’t you expect hazelnuts to be first if that is what it is, A HAZELNUT spread. Also, I do not like additives of lecithin emulsifier and vanillin (artificial flavor). Artificial flavor, really? All right so here is your healthier show down: 

Justin’s Chocolate Hazelnut Butter: Dry Roasted Hazelnuts, Dry Roasted Almonds, Organic Cane Sugar, Organic Cocoa, Organic Cocoa Butter, Palm Fruit Oil*, Vanilla, Sea Salt.

OH SNAP, the number on ingredient is hazelnuts and WOW, you can make a product without artificial ingredients and additives (WHO KNOW?). Oh and sugar is third ingredient and not first, but even better it is evaporated cane sugar. Most importantly it just tastes real to me in comparison to Nutella. I will let you be the judge, but I LOVE Justin’s stuff. They make bombtastic almond butter. I mean seriously, THE BEST PRODUCTS! I know it is pricey, but it is worth it considering they do not add crap like artificial flavors and emulsifiers. 

Hazelnut Banana Cakes
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 C Blanched Almond Flour
  2. 1/4 C Almond Milk (or other non-dairy milk)
  3. 1/4 C Cacao Powder
  4. 1/4 C Hazelnut Butter
  5. 3 Eggs
  6. 1 tsp Baking Soda
  7. 1/2 tsp Kosher Salt
  8. 1/2 tsp Almond Extract
  9. 2 tbsp Coconut Palm Sugar
  10. 2 Bananas
  11. 1 tbsp Coconut Oil
Instructions
  1. Mash bananas with a potato masher in a small bowl.
  2. Add dry ingredients (almond flour, salt, baking soda, cacao powder and coconut palm sugar) to a food processor and pulse a few times until combined.
  3. Pour in the milk, almond extract, eggs and hazelnut butter into the food processor. Mix until combined together.
  4. Heat up coconut oil on a large griddle over medium heat. Pour 1/4 cup of the pancake mixture in four sections of the griddle. Make sure you leave a little space between or you will have one large pancake. When bubbles start to form in the middle of the pancake, flip them over and cook them on the other side. Each side will take about 2-3 minutes on a hot griddle.
Notes
  1. For thinner pancakes use additional almond milk (2-3 tablespoons).
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Pistachio Energy Bites

The weather in Minnesota has been miserable the last three weeks, but we are finally getting a breather from below zero temperatures this weekend! This is fantastic because I have a 10 mile run on Sunday that I was not looking forward to at all. Okay boring, why am I talking about the weather? Well probably because I can’t think of anything else to ramble on about at the moment. 

I mean really, the other boring thing I could talk about is the manuscript I am writing for the 2015 Global SAS Forum. Last fall I submitted some research on the association between healthcare costs and participation in Fitness Reimbursement programs for a podium presentation at the conference. It was accepted, COOL. So now, I am writing the paper and making sure I sound like I know what I am talking about it :) HAHA. No really, I do know what I am talking about (MOST DAYS). 

BUT…..

Here is my total bone head move and shows you how your brain goes with kids. I was getting ready for my run last weekend and was wrestling with getting my headphones to work with Pandora on it. I kept trying different buttons to get the sound to work and using some choice words of “Oh to HELL, why is this not working.” When all of a sudden I noticed I didn’t even have the headphones in my ears. DUH! So, there you have it. I can get accepted for some advanced research conference (feel a little SMART) and then do something that makes me feel like an IDIOT all in one swoop. Oh good times!

Allright, so now on to the pistachio bites. I made these delicious and I mean delicious treats for my husband. He needs to eat protein with fruits and was sucking down beef jerky, sausage and meats like mad. I worry a bit about the sodium content of packaged meats, so finally I thought, “Aha, I can make him some protein bites!” I made these little nuggets and he loved them. He also took them to the Packers playoff game last weekend to share with some of our friends. They also loved them :) I actually promised I would get this recipe posted for our dear friend, Kelly! So, I want to give a little shout out to her because she is an amazing mom, business owner and just a hoot to be around. Hope these turn out for you when you try them at home lady! 

Pistachio Energy Bites
Serves 18
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 C Pistachios
  2. 1 1/2 C Banana Chips
  3. 6-8 Medjool Dates, pits removed & chopped
  4. 3-4 tbsp Agave Nectar
  5. 1/2 C Almond Butter
  6. 1/2 C Almond Flour
  7. 1/2 tsp Maple Extract
  8. 1/2 tsp Sea Salt
Instructions
  1. Add medjool dates, banana chips, pistachios and agave nectar to a food processor. Chop in the food processor until the dried fruit and nuts have broken down into very small pieces.
  2. Add in the remaining ingredients and pulse together until a smooth dough forms (you will still have finely chopped pieces of pistachio).
  3. Roll together into walnut sized balls. Refrigerate for up to 2 to 3 weeks or freeze for up to 3 months (if they last that long).
Notes
  1. Make sure you buy pistachios out of the shell or you will be shelling pistachios for a good 20 minutes before making this recipe.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Strawberry Walnut Salad

Oh salads, I love you so and especially this one! Funny I have made this strawberry walnut salad with a homemade citrus poppy seed vinaigrette many times, but I realized I have yet to add it to my blog. What is wrong with me? Sorry for my delinquency folks because this is an incredibly delicious salad that needs to go in everyone’s mouth right now! 

I actually made this salad for my post long run lunch on Sunday. I am on week four of Boston Marathon training and had a nine miler. Nine miles is a cake walk for me, but what made it hard was the temps being only 0 degrees outside and trying to move with so many layers on. Yikes! I know you are thinking I have lost my marbles, but after two pairs of pants, three layers of under armor shirts, mittens, a hat and my hoodie it wasn’t so bad. The only thing that got cold was my face, so I should really invest in some sort of mask. Luke told me I could wear his Flash Gordon outfit! Wouldn’t that get some head turns, LOL! 

Strawberry Walnut Salad
Serves 2
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Strawberry Walnut Salad
  1. 2 C Strawberries, sliced
  2. 6 C Baby Spinach
  3. 1 1/2 C Chicken Breast, cooked and cubed
  4. 1 C Walnuts, roughly chopped
  5. 1/2 C Red Onions, thinly sliced
Citrus Poppyseed Vinaigrette
  1. 1/3 C Olive Oil
  2. 1 Lemon, Juice
  3. 3 tbsp Balsamic Vinegar
  4. 1 1/2 tsp Poppy Seeds
  5. 1/2 tsp Salt
  6. 1/4 tsp Pepper
  7. 1 Grapefruit, Juice
  8. 1 tbsp Agave Nectar or Honey
Directions
Strawberry Walnut Salad
  1. Toss salad ingredients together in a large bowl.
Citrus Poppyseed Vinaigrette
  1. Add vinaigrette ingredients to a large food storage container or a quart sized mason jar. Whisk together until the juice, oil and vinegar is combined together.
  2. Toss with salad and serve immediately.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin