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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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
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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/
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Vegan Ranch Kale Chips

Our little man is teething, I think. Poor baby. He had at least an hour of uncontrollable fuss yesterday until I finally decided to dope him up with some ibuprofen. Not a big fan of pain meds, but I would much rather do that than the tooth numbing tablets that have resulted in babies choking. I also rubbed his gums with my finger. He settled down right away and was leaning into it like a dog when you scratch their ears. I just pictured him going, “Oh yah! That’s the spot, Mom.”

Today, we are going to have a play date with one of Mason’s old classmates. We switched his daycare center and one of the tough things was leaving his old friends behind. Well, luckily when I was out on a run I ran into the mom and dad of Mason’s old bestie! We are going to start having more play dates for the kids. They haven’t seen each other in 6 months so it will be interesting to see if they remember each other and what they do when they see each other for the first time again :)

Now, on to my snack attack. I love kale chips and I have been looking for a little variety in my kale chip addiction, I decided to switch up my ‘Cheesy’ Garlic Kale Chip recipe by making a vegan ranch version. The spicier and cheesy version is still my favorite, but this recipe is also very good and especially for those who look ranch dressing! 

Vegan Ranch Kale Chips
Serves 12
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Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Ingredients
  1. 8 C Kale or 2 Large Bunches
  2. 1/2 C Nutritional Yeast
  3. 1/4 C Olive Oil
  4. 1/2 C Water
  5. 1 1/2 C Hummus
  6. 1 tsp Onion Powder
  7. 1 tbsp Salt
  8. 2 C Cashews, raw
  9. 1 Lemon, juice
  10. 1 tbsp Garlic, finely chopped
  11. 2 tbsp Chives, chopped
  12. 1 tbsp Basil, chopped
  13. ¼ tsp Pepper
Instructions
  1. Tear off the kale leaves from the tough inner stems. The kale will shrink in the dehydrator to about half of its original size, so keep the leaves between 1 1/2 to 2 inches wide. Place the leaves in a large bowl.
  2. For the non-dairy ranch sauce, add the remaining ingredients to a high-powered blender. Puree ingredients together until the sauce resembles a cheese sauce.
  3. Pour the ranch sauce over the kale and mix together until it covers the leaves evenly.
  4. Add the kale in a single layer onto the dehydrator trays. Dehydrate the kale at 135 degrees for 10-12 hours.
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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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
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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/
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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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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
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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/
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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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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
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 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/
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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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Chocolate Chip Blondies

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

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

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

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

 

Chocolate Chip Blondies
Serves 16
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 C Almond Flour
  2. 2 C Almond Flour
  3. 2/3 C Brown Rice Flour
  4. 1/4 C Tapioca Flour
  5. 1/2 C Butter, room temperature
  6. 2/3 C Evaporated Cane Sugar
  7. 1/3 C Honey
  8. 1/2 Tbsp Vanilla
  9. 1/2 tsp Almond Extract
  10. 1 Egg
  11. 1 Tsp Salt
  12. 1 Tsp Baking Soda
  13. 1/2 C Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 13x9 cake pan.
  2. Process 1 C almond flour until smooth butter is formed.
  3. Add butter & evaporated cane sugar. Blend until smooth.
  4. Mix in eggs, vanilla, almond extract honey and salt.
  5. Add remaining dry ingredients and mix until combined.
  6. Stir in chocolate chips.
  7. Press dough evenly into the cake pan.
  8. Bake for 20-25 minutes or until golden brown on the top.
  9. Cool for 15-20 minutes before serving.
http://barerootkitchen.com/
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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
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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 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/
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