Creamy Mushroom Chicken

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

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

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

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

Peanut butter is HANDS DOWN my favorite food and our dog’s too! If we get out anything in the kitchen that remotely resembles peanut butter (e.g. toaster, knives, celery) she immediately runs to get her peanut butter bone. For those Harry Potter fans we have to call it Voldemart or she goes crazy. I totally get her reaction! I mean really what could be more incredible than eating peanut butter right out of the jar?

Nothing in my opinion! Give me a spoon!

But I do not like just any peanut butter. I am a PB snob! I either like to make it from scratch, which is way easier than you might think if you have a food processor. All you have to do is add 4 cups of peanuts, a tablespoon of sunflower oil, 1 tsp salt (optional), couple tablespoons of coconut palm sugar or evaporated cane sugar and let the food processor go until it is creamy. When I don’t make it from scratch my favorite brand of peanut butter is Justins (for almond butter and they make a mean hazelnut spread that actually has hazelnuts instead of sugar as the number one ingredient, unlike Nutella….don’t buy Nutella, EVER). This PB is sold at Target, but is hard to find at other grocery stores, so my runner up is Smuckers natural. I hate and I MEAN HATE Jiff, Skippy, Peter Pan…..EWWWW! There is a “fake” taste to them that I just can’t get over.   

Now, as far as peanut butter combos my favorite is apple slices and PB, but I also like celery and bananas with PB. The banana/PB combo is why I made these oatmeal cookie bites. Well, and due to the fact that I am STARVING 24 hours a day between nursing and distance running! All I can think of is, “LAY OFF ME I AM STARVING.”

Aside from making these bites, we finally overcame a 102.9 degree temp in Mason on Thursday afternoon. Poor kid! We knew something was up when he was not running around the house like a maniac! Kaeden is also tipping the scales. At his 2 month appointment he was in the 100th percentile for his height/weight ratio and was over the 100th percentile for head circumference. Big kiddo :)

Tomorrow is also my birthday. BIG 3-7. What the heck happened to me just turning 21. Geez! Anyway, I got three presents from Mason. A mini-basketball, glow in the dark bracelets and a toy car. The best part about this gift was Mason loved them so much and we were able to play together, BEST PRESENT EVER! Wow, do I love my kids. My other birthday present was dinner with Luke at Fogo de Chao. Delish! Thanks gamma for babysitting and undergoing chaos for a couple of hours so mommy and daddy could have some quality time! 

Oatmeal Raisin Bites
Serves 16
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 C Banana Chips
  2. 1 C Slivered Almonds
  3. 3/4 C Peanut Butter (or Almond Butter)
  4. 1/2 tsp Cinnamon
  5. 1/2 C Raisins
  6. 1/3 C Maple Syrup
  7. 1/2 C Protein Powder (vanilla or chocolate)
  8. 1/2 tsp Salt
  9. 1 C Oats (gluten free certified)
Instructions
  1. Chop up banana chips and almonds into fine pieces in a food processor. Transfer this mixture into a large bowl.
  2. Add the remaining ingredients to the bowl.
  3. Mix together with a hand mixer until everything is blended together into a thick dough.
  4. Roll into walnut sized balls.
  5. Store in an air tight container or food storage bags in the refrigerator for 1-2 weeks or in the freezer for up to 2 months.
http://barerootkitchen.com/
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Pulled Pork Tacos

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

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

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

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

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

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

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

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

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

Apple Rosemary Pork
Serves 4
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Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Ingredients
  1. 3-4 lb Pork Shoulder
  2. 2 C Apple Juice
  3. 1/4 C Apple Cider Vinegar
  4. 1/4 C Balsamic Vinegar
  5. 1/4 C Olive Oil
  6. 2 tbsp Honey
  7. 1 tbsp Italian Seasoning
  8. 1 tbsp Garlic, chopped
  9. 1/2 tbsp Sea Salt
  10. 1 tsp Onion Powder
  11. 1 tsp Black Pepper
  12. 2 Large Sprigs Rosemary
Instructions
  1. Add all ingredients to a slow cooker.
  2. Cook for 8-10 hours on low turning roast over halfway through cooking time.
http://barerootkitchen.com/
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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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Raw Peanut Butter Cookies

Daddy is out of town, so I have been on single mom duty this weekend. I have to admit it was much easier to chase around a busy toddler alone when I was not 26 weeks pregnant, actually sleeping more than 5 hours a night and was not side-tracked thinking about my dad’s recent lung cancer diagnosis!

Despite my growing bump and fatigue, Mason and I had a great Saturday. I don’t often say this, but he was an angel the whole day.

Msaon and Berries

We walked to the park, had lunch at a hibachi grill (he loved watching the chefs light things on fire and cook at our table) and finished out the evening with some homemade cookie dough blizzards.

Mason’s favorite part was the ice cream from the blizzards, but mine was the cookie dough. Because the cookie dough was so delicious, I thought it deserved its own lime light!

Seriously if you are craving cookie dough, but do not want to processed sugars, eggs or butter in the dough than you need to give these a try. They are amazing!

Raw Peanut Butter Cookies
Serves 12
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 C Peanuts
  2. 1/2 C Honey
  3. 1 1/4 C Almond Flour
  4. 1/2 tsp Almond Extract
  5. 1/2 tsp Vanilla
  6. 1/4 tsp Salt (omit if peanuts are salted)
  7. 1/2 C Mini Dark Chocolate Chips
Instructions
  1. Add peanuts to a food processor and process until peanut butter forms. This will take between 3-5 minutes.
  2. Pour in honey, extracts, salt and almond flour until cookie dough forms. Pulse in chocolate chips.
  3. Grab a spoon and eat the heck out of the dough ladies and gentlemen.
  4. If you have enough dough left, the easiest way to get uniform cookies is using an ice cream scoop. Scoop out the dough onto wax paper and form a crisscross pattern with a fork by pushing gently down in the center.
Notes
  1. Store in refrigerator for 1 week or in freezer for up to 3 months.
http://barerootkitchen.com/
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Tropical Blueberry Bars

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

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

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

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

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

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

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

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

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

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

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

I have been neglecting my blog the last week. Why? Well, three reasons:

1) HARD WORK – Seriously blogging is exhausting work and I needed a break. It may not seem that hard to make food, take pictures, format the pictures in a photo editor, write/load the recipe, write up a post, categorize the recipes into recipe indexes, post the recipe on Pinterest/Facebook and send out a newsletter. PHEW, okay I think you get my drift! I am not joking when I say each recipe is at least a 2-3 hour time commit. So every now and then I just need a break from this WICKED HARD HOBBY! Otherwise I would lose my passion about it and not create allergy friendly recipes for you folks!  

2) WORK – Is crazy busy! I have two new employees and one going out on maternity leave next Tuesday. As a result I have spent about 50-60 hours per week trying to stay caught up. Once I get the employees up to speed and get my employee back in April I am hoping things will die down!

3) GREAT BOOKS – I have been reading the Divergent Series and am addicted. Who can blame me for taking time off from my blog for having some quality time in front of a good book? I can’t wait to see the movies too. Man is that pathetic or what being in my mid-thirties and liking a book written for young adults. Oh well, right?  

Don’t worry though I have a great recipe for you today and have some Paleo breakfast ideas brewing (hint hint, cinnamon rolls, scones, muffins and pancakes…I want to devote February/March to BREAKFAST)! Breakfast here we come, YIPPEE!  

Grain-Free Biscuit Pot Pie
Serves 4
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Prep Time
25 min
Cook Time
35 min
Total Time
50 min
Prep Time
25 min
Cook Time
35 min
Total Time
50 min
Ingredients
Chicken Pot Pie Base
  1. 2 C Chicken, cooked and cubed
  2. 3 C Broccoli, florets
  3. 1 C Peas, frozen
  4. 1 C Carrots, chopped
  5. 32 oz Chicken Stock
  6. 1/4 C Tapioca Flour
  7. 2 tbsp Olive Oil
  8. 1 1/2 tsp Sea Salt
  9. 1 tsp Pepper
  10. 1 tsp Onion Powder
  11. 1/2 tsp Celery Seeds
Drop Biscuit Dough
  1. 3 tbsp Almond Milk
  2. 1 1/2 tbsp Lemon, juice
  3. 3/4 C Blanched Almond Flour
  4. 1 C Sweet Potato or Potato Flour
  5. 3/4 tsp Baking Soda
  6. 1/2 tsp Sea Salt
  7. 1/2 tsp Xanthan Gum
  8. 2/3 C Spectrum Vegetable Shortening
Directions
Chicken Pot Pie Base
  1. Preheat oven to 350 degrees.
  2. Add olive oil and tapioca flour to a large sauce pan and whisk together over medium heat until a thick dough forms together.
  3. Stir in a cup of chicken stock until dissolved and thickened. Repeat this process four times until you have a thick base.
  4. Mix in chicken, frozen peas, carrots, broccoli and spices. Simmer for 10-15 minutes over medium heat until vegetables are tender.
  5. Pour the pot pie base into a 13 X 9 baking pan.
Drop Biscuit Dough
  1. In a small bowl, mix together the lemon juice and dairy free milk to allow it to sour.
  2. In a large bowl combine the dry ingredients and cut in the butter with a pastry dough blender. Continue to work the dough together until pea sized clumps form.
  3. Slowly add in the milk and lemon juice until the dough comes together.
  4. Drop by large spoonfuls on top of the pot pie base. Try to evenly space throughout the dish so each serving will have a couple small biscuits.
  5. Cook in 350 degree oven for 35 minutes.
  6. Allow to cool for 10 minutes before serving.
Adapted from Every Last Crumb
Adapted from Every Last Crumb
http://barerootkitchen.com/
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Pistachio Energy Bites

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

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

BUT…..

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

After only getting four hours of sleep I really needed something protein dense and a little sweet to get me through my workout and my work day! So, I was going to make my apricot cashew cups with cherries instead of apricots, but I thought a cookie would hit the spot better. Also, since I am on day 5 of a 22 day challenge I knew I would get some frowns when I posted a picture of the cookie to our board, but I don’t consider these cookies a non-healthy item! They are free of processed sugars, grains and butter. The fats are almost 100% from nuts, so I just went with it. 

I guess most importantly is I want to encourage people to eat items like this when they are doing clean eating or fitness challenges. I know the goal is to lose weight and these may seem like you are setting yourself back, but how are these cookies different than a Larabar or a protein bar? It is just because they are called a COOKIE that you think, “OH, she (or I) should not be eating that!” WRONG! If you work out and run as much as I do then you should be eating these! 

All right enough of my sermon! Aside from these cookies we are doing great on the home front. Luke’s doctor gave the go ahead for him to eat rice, which is UBER exciting for him. For those who know my husband his lifeline in the past was Asian food, so  when he went on the AIP diet rice was the toughest one! He still can’t have soy though he has to be really careful when he goes to Chinese restaurants and only get steamed veggies with rice and then he adds coconut aminos, which is like soy sauce. FUN TIMES! 

Enough ramblings for one day….I need to get my BUTT to work :) 

Almond Cranberry Cookies
Serves 24
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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 Almonds, raw
  2. 1 C Cashews, raw
  3. 1/4 C Almond Butter
  4. 2 tbsp Palm Oil Shortening
  5. 1 Egg
  6. 1 1/2 C Almond Flour
  7. 1/4 C Coconut Palm Sugar
  8. 1/4 C Agave Nectar
  9. 1 tsp Sea Salt
  10. 1 tsp Baking Soda
  11. 1 tsp Maple Extract
  12. 3/4 C Cranberries
  13. 3/4 Chocolate Chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Add nuts to a food processor and mix until the oil from the nuts starts to break down into a butter. Once this happens add in the palm oil shortening and the almond butter. Continue to process until a smooth butter forms.
  3. Add in the almond flour, baking soda, agave nectar, egg, maple extract, sea salt and coconut palm sugar. Pulse 8-10 times until the liquids are completely combined. You may need to stop the food processor and stir by hand.
  4. Pulse in the chocolate chips and cranberries.
  5. Drop by heaping spoonfuls onto to a cookie sheet (about the size of a golf ball) and bake for 10 minutes.
  6. Allow to cool on the pan for a couple of minutes before transfer to a cooling rack.
http://barerootkitchen.com/
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Beef Vegetable Chili

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

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

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

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

I have always wanted to make a pork crown roast because they look so cool, but the tricky part was knowing where to buy one! I have never seen one at the grocery store (maybe because I haven’t looked hard enough). So, I reached out to Hilltop Pastures (where we get almost all of our meat) and they had one custom made for me. Super duper sweet of them considering they take December and January off from CSA and market drop offs. Big thanks to Sara and Tom for doing a special order for us! If you want to check out what they have here is there website (we have been very pleased with all of the meat thus far!): www.hilltoppasturesfamilyfarm.com

So, for the roast I overcooked it just a tad because I was busy entertaining guests, but it was still delicious! My sister’s boyfriends (I mean boyfriend singular….jeez) kept saying, “Oh my goodness, this is good!”

If you are looking for Christmas dinner or need alternatives for turkey this is a winner! It is very easy to make too! You just need some twine and a little bit of muscle to get the two pieces put together. Mine got a little distorted because of the pan, so next time I would use one that is bigger so it creates more of a perfect crown (obsessive compulsiveness coming out in me). Despite it looking like a football it still tasted amazing! We are a football fanatic family so I guess that was okay too.

Here is a picture of what the chops look like after being cut:

Pork Crown Roast1

Now onto the recipe :)

Herb Pork Crown Roast
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Prep Time
15 min
Cook Time
2 hr 15 min
Total Time
2 hr 30 min
Prep Time
15 min
Cook Time
2 hr 15 min
Total Time
2 hr 30 min
Ingredients
  1. 8-12 lb Pork Crown Roast
  2. 1/3 C Olive Oil
  3. 4-5 Sprigs Rosemary
  4. 6-8 Sprigs Thyme
  5. 1/2 tbsp Sweet Basil, dried
  6. 1 tbsp Garlic, chopped
  7. 1 tbsp Sea Salt
  8. 1/2 tbsp Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. If roast is not assembled into a crown already (mine came in two pieces), wrap and tie twine around the base so that the two pieces are connected. I used three pieces. Mine was oblong because of my pan, so next time I would use a bigger one to create a crown instead of a football. Didn't affect the taste at all though!
  3. After assembly, place the roast, rosemary and thyme into a roaster. Combine the olive oil and spices together and rub generously over the roast meat.
  4. Cover with tinfoil or the roasting pan lid (mine didn't fit, so I went with the foil).
  5. Roast in the oven for 1 hour and 30 minutes. Remove foil and roast for another 30-45 minutes. Check internal temperature of the meat at about 2 hours. Once it reaches 145-150 degrees in the center the roast is done. If it is still not done roast for another 15 minutes and check temperature again.
  6. Allow the meat to rest 20-30 minutes before serving. Cut into chops as shown in the picture above.
Notes
  1. I stuffed the crown with my roasted root vegetable recipe by adding the veggies one hour into the cooking time.
http://barerootkitchen.com/
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Cranberry Quinoa Salad

I have been on a quinoa salad kick lately! My last two salads have been centered around this delicious little seed :) Why not when it tastes delicious right? I love this one because of the cranberries, apples and brussel sprouts. I am a crunchy salad kind of girl so this one was right up my alley! 

Aside from salads, I hope everyone had a Happy Holidays. We were blessed to have a wonderful Christmas in Alexandria! My dad bought $96 worth of king crab and boy did it hit the spot. I love, love Alaskan king crab. It reminds of me of living in Alaska and one of my favorite TV shows, Deadliest Catch. Yummy!

We also spent some time swimming with Mason at the hotel pool. They had a kiddie pool and boy did the little guy get brave at the end. He kept running, losing his balance and then doing a nose dive head first into the water. Obviously we were there to catch him every time, but his face was classic when he came out of the water! 

Cranberry Quinoa Salad
Serves 4
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Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
Instructions
Cranberry Quinoa Salad
  1. 1 C Quinoa
  2. 2 C Water
  3. 3/4 C Cranberries
  4. 1/2 C Sunflower Seeds
  5. 2 C Brussels Sprouts, shaved
  6. 2 Small Apples, chopped
Apple Cider Dressing
  1. 1/3 C Olive Oil
  2. 3-4 Tbsp Apple Cider Vinegar
  3. 1/4 C Apple Juice
  4. 1 Lemon, juice
  5. 3 Tbsp Honey
  6. 1/2 tsp Celery Seed
  7. 1/2 tsp Sea Salt
Instructions
Cranberry Quinoa Salad
  1. Add two cups of water to medium saucepan. Bring to boil. Add quinoa and turn down heat to simmer (low). Cook for 12-15 minutes until water is absorbed. Set aside and allow to completely cool before adding other salad ingredients.
  2. Chop up the apples and shave the brussel sprouts either with a mandolin or food processor. Put all of the salad ingredients into a medium size bowl. Add quinoa once it has come to room temperature.
Apple Cider Dressing
  1. Add dressing ingredients to a quart sized mason jar or a food storage container. Add lid and shake until completely combined.
  2. Toss the dressing into the salad when ready to serve.
http://barerootkitchen.com/
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Rosemary Beef Roast

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

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

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

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

I have been craving lasagna for a while! My husband cannot have nuts, seeds, cheese, grains or tomatoes right now with being on an autoimmune protocol diet, so this pretty much leaves a standard lasagna with ohhy, goohy cheese off of the table.

I had been thinking about how I could make a lasagna without tomatoes for months. Now, one would think, “Oh, just use pesto”. Well it is pretty hard to use pesto when you can’t use nuts or seeds! Getting my creative juices flowing I decided to use artichokes and coconut cream for the sauce and white sweet potatoes for the noodles. This dish turned out absolutely fantastic. So much so that we ate over 1/2 of the pan in one sitting! 

When buying coconut cream or coconut milk remember that not all of them are treated equal. Several use preservatives or thickeners (e.g. guar gum, carrageenan), so try to find a brand where the only ingredients are coconut and water. I have had the best luck finding a can in the Asian section of my local supermarket or on Amazon. Also, remember that even though it says it is Organic doesn’t mean it is the best choice. Many organic brands have guar gum. Trader Joe’s and Nature Value are good ones if you can’t find anything in the store. 

I should also mention that my husband’s integrative medicine specialist gave the okay to eat peppers during his elimination diet. Many AIP diet protocols eliminate them, but in his doctor’s experience he has not seen peppers leading to increased inflammation in arthritis patients. If you are sensitive to peppers, the recipe would taste just as great without them :) 

Turkey Artichoke Lasagna
Serves 4
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Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Ingredients
  1. 2 Large Sweet Potatoes, white flesh
  2. 3 cups Spinach
  3. 1 14 oz Can Coconut Cream
  4. 1 14 oz Can Artichoke Hearts, chopped
  5. 1 lb. Nitrate Free Bacon, cooked and chopped
  6. 1 C Turkey Breast, cooked and chopped
  7. 1 Red Pepper
  8. 1 Large Yellow Onion
  9. 1 tbsp Fresh Rosemary, finely chopped
  10. 1 tbsp Fresh Oregano, finely chopped
  11. 1 tsp Celery Salt
  12. 1 tsp Sea Salt
  13. 1/2 tsp Garlic Powder
  14. 1/2 tsp Black Pepper
  15. 5 tbsp Olive Oil
Instructions
  1. Preheat oven to 425 degrees.
  2. Add bacon slices to a large frying pan and cook 3-4 minutes over medium heat. Flip the bacon over to cook the other side for another 3-4 minutes or until bacon crisps up in the pan. Allow bacon to cool over paper towels for 5 minutes to remove grease.
  3. For the turkey, I either pick up a rotisserie breast at the grocery store or use leftovers from Thanksgiving dinner.
  4. In a separate pan, add half a tablespoon of olive oil and cook peppers and onions until the onions are slightly translucent. This will take about 8-10 minutes.
  5. Combine the bacon, turkey, peppers, onion, coconut milk, herbs/spices, 2 1/2 tablespoons of olive oil and artichoke hearts in a medium sized bowl.
  6. Thinly slice the sweet potatoes with a mandolin or a food processor.
  7. Add 1/4 cup of the coconut milk, veggie and meat mixture to a 13 x 9 metal cake pan. Add a single layer of the sliced sweet potatoes. Top the sweet potato layer with half of the remaining coconut milk mixture and sprinkle with a layer of spinach. Repeat this process one more time and then top with a final layer of the sweet potatoes. Drizzle the remaining olive oil over the dish.
  8. Cover with aluminum foil and bake in the oven for 40-45 minutes or until the top layer of sweet potatoes are tender.
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