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 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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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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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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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
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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/
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Peanut Butter Pudding

Pregnancy craving of the day….peanut butter cookie dough! 

I was seriously envisioning making up an enormous batch of cookie dough and eating it to pieces.

However, these dreams were crushed when it dawned on me that we didn’t have any butter. RATS! Back to the drawing board…..BOO, HOO! 

Finally I decided to make the peanut butter protein pudding I used to eat every morning for breakfast. Except in this version I added another protein source through chickpeas. 

Chickpeas? Yes, you read that right! Before you turn your nose up or completely dismiss this recipe (which I am sure many of you already have) know that chickpeas have a very mild flavor and create a wonderful creamy dip when pureed. It is the perfect protein source to for this scrumptious treat!

Trust me when I say this pudding tastes amazing and is good for you too :) 

Peanut Butter Pudding
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 C Peanut Butter
  2. 1 Can Chickpeas
  3. 1 C Greek Yogurt, plain
  4. 1/4 C Honey
  5. 1/2 tsp Salt
  6. 1 tsp Vanilla
  7. 4 tbsp Mini Chocolate Chips (optional topping)
Instructions
  1. Blend together chickpeas, peanut butter and Greek yogurt in a food processor until smooth.
  2. Add in honey, vanilla and salt and mix together until combined.
  3. Divide into bowls, top with chocolate chips and chill for one hour before serving.
http://barerootkitchen.com/
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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
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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/
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Cinnamon PB&J Oatmeal

I need fuel before my long runs and I have found the meal that gives me the most sustained energy is oatmeal. Even though it doesn’t 100 percent agree with my stomach, I haven’t found anything else that keeps me going for as long as it does :) I wanted to make this oatmeal high in protein (hence the addition of both peanuts and peanut butter) and was looking for ways to use up the abundance of homemade jam and jellies we have in our pantry. This oatmeal was super duper yummy!!  

This oatmeal may be too high in calories for some, so if you are looking to skinny it down use water instead of the non-dairy milk, skip the cane sugar and do not add the peanuts. This will save you about 100 calories per serving. It will not be as delicious though (trust me and indulge). However, if you are a high endurance athlete leave everything in because you need the fuel or if you are a high endurance athlete and pregnant (like me) than you really need the caloric bonus! At any rate, enjoy! 

Cinnamon PB&J Oatmeal
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. 1/3 C Oat Bran
  2. 1 C Instant Oatmeal
  3. 2 tbsp Peanuts
  4. 2 tbsp Peanut Butter
  5. 1 C Non-Dairy Vanilla Milk
  6. 1 C Water
  7. 1 tbsp Maple Syrup
  8. 1/2 tsp Cinnamon
  9. pinch of Nutmeg
  10. 1 tbsp Evaporated Cane Sugar
  11. 1 tbsp Jelly
  12. pinch of Salt
  13. 1/2 C Apples, chopped
Instructions
  1. Add evaporated cane sugar, cinnamon, nutmeg, salt, oats and milk to a microwave safe bowl. Cook for 3 minutes, stirring halfway through cooking time.
  2. Divide into two bowls and top with remaining ingredients.
Notes
  1. Add additional non-dairy milk and toppings as desired.
http://barerootkitchen.com/
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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
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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/
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Banana Bread Bites

What a great weekend. On Saturday we had our first Christmas party at my Aunt Marie’s house. They live on a farm and have a beautiful old farmhouse. It was fun seeing family and participating in the white elephant gift exchange. Luke got the game Stratego, which is actually a cool gift and I got a head scratching gadget that looked like a whisk from outer space. Oh, what to do with more junk? Anyway, Mason had a blast playing with his cousins and some new toys! I also loved seeing my cousins. We were a close knit bunch growing up so it is great to catch up considering we do not see each other as much anymore. I have been socially isolated myself for a while (reasons why are a whole different topic and why I started participating in Beach Body challenges and became a Beach Body Coach….will get into more of this detail in my 21 Day Fix challenge starting on January 5th), so it was nice to come out of my shell. Thanks again to Marie and Dale for hosting another great party!

After my aunt and uncles’ house we went to Eagle Bend to have Christmas with my Dad (Byron) and his wife Denise (my stepmom). Mason had a ball trying to destroy their gingerbread house and the winter Christmas village. Our dog also decided that it would be a good time to throw up on the bathroom rug and on the carpet in my brother’s old room. We also went out for dinner at the Pizza Ranch for some gluten free pizza (poor Luke couldn’t have any because of the AIP diet). Mason could, but he had two bites of pizza dipped in his ice water. Guess he is trying to be a trend setter! I didn’t follow suit! The thing he devoured was two small cups of ice cream….go figure! Normally, I do not allow him to have dessert if he didn’t eat well, but it was Christmas and grandpa and grandma are allowed to break the rules! 

On an another fun note, as I mentioned above I joined my friend’s Beach Body Coaching team last Friday. Whoop, whoop, so now I am going to start officially running challenges, which are based off of these amazing products: Beach Body Challenge packs and Shakeology. Honestly, I personally haven’t tried any of the Beach Body challenges yet, but have tried Shakeology (YUM to the MAX) and am planning to start the 21 Day Fix on January 5th with Jackie and her group. My husband is going to do the P90x Challenge. There is also a less intensive program called the 3 day Refresh for those who just want to get their feet wet a little before diving in head first. If you want to join let us know so you can be added to the group. I have read numerous success stories of people losing weight, having more energy and just feeling better overall.

I should mention that you DON’T have to buy any of the challenge packs or shakeology to participate in one of our groups! I just have the products listed as a suggestion if you want to try them :) As I test them out I will give you more information and then you can be the judge if you want to invest in them. But I can say is Shakeology tastes amazing (best tasting protein/superfood shake EVER) and it is loaded with superfoods! Check out this ingredient summary to see why I choose to use Shakeology as a protein shake :) Also, I have seen numerous people achieve weight loss goals with their challenge packs! I am not doing it for weight but rather to be at maximum performance for Boston Marathon training. 

Anyway, in preparation for the 21 Day Challenge my brain is brewing up different snacks that I could make. Knowing that I have a sweet tooth and would be craving some healthy goodies during the challenge, I came up with these Banana Bread Bites. They are loaded with protein from the Gluten Free Oats, sunflower seeds and sunflower seed butter. The banana chips and spice mix make them UBER DUBER tasty and remind me of banana oat cookies or banana bread (hence the name)! Obviously the texture is different, but you guys get my drift. At any rate, they just need to get in my belly!

Banana Bread Bites
Serves 18
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 C Banana Chips
  2. 1/4-1/3 C Agave Nectar
  3. 1/4 C Coconut Palm Sugar
  4. 6 Medjool Dates
  5. 1 C Sunbutter
  6. 1/2 C Sunflower Seeds
  7. 1 1/2 tsp Cinnamon
  8. 1/4 tsp Cloves
  9. 1/8 tsp Nutmeg
  10. 1/2 tsp Sea Salt
  11. 1 tsp Vanilla
  12. 3/4 C Oats (certified gluten free)
Instructions
  1. Add banana chips, dates and sunflower seeds to a food processor. Pulse until all ingredients are chopped into small pieces.
  2. Add in remaining ingredients and continue to pulse together until a thick dough forms.
  3. Roll into golf ball sized bites.
  4. Store in an air tight container in the refrigerator for up to two weeks or in the freezer for three months.
Notes
  1. Start with a 1/4 cup of agave nectar. If the mixture is too dry then another tablespoon at a time until the dough starts to come together.
http://barerootkitchen.com/
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Pumpkin Spice Granola

With Thanksgiving coming right around the corner I have been craving pumpkin pie! However, I have never really been fond of the crust. I usually would eat the filling and leave the crust sitting miserably on my plate. However, I love granola. I could eat it for every meal! So, this recipe goes out to all of you pie crust haters!

I served this granola with my sweet potato pudding recipe! YUMMY! Eat your heart out!

On a side note, I have to let you know that I pulled this granola out of the oven right before I went to pick Mason up from daycare. I also had his dinner all set to go. As soon as he saw this granola it was all she wrote with his dinner. Good news is he loved it! He had two bowls with some yogurt.  

Pumpkin Spice Granola
Serves 8
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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. 3 C Coconut Flakes, unsweetened
  2. 1 C Carob Chips
  3. 4 tbsp Sunbutter
  4. 1/4 C Honey
  5. 2 tbsp Coconut Palm Sugar
  6. 1 C Banana Chips
  7. 1/4 C Pumpkin Puree
  8. 2 tsp Cinnamon
  9. 1/2 tsp Nutmeg
  10. 1/2 tsp Salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Place ingredients into a food processor and pulse 10-15 times until every thing is combined into small clumps.
  3. Pour granola evenly onto a cookie sheet.
  4. Bake for 20-25 minutes stirring half way through.
  5. Allow to cool on the cookie sheet for 20-30 minutes before serving.
http://barerootkitchen.com/
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Chunky Chocolate Cookies

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

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

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

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