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

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

Tropical Almond Bars

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

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

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

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

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

No-Bake Cornflake Treats

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

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

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

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

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

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

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

Cookie Dough Blizzard

 

Some days you just want something sweet for dinner. I mean really all I wanted was a blizzard from Dairy Queen, but I am frightened by the ingredients in their ice cream so I rarely go. For good reason too….just have a look at the toxic ingredients in Dairy Queen’s soft serve ice cream:

– Calcium Sulfate
– Polysorbate 80
– Magnesium hydroxide
– Xanthan Gum
– Corn Syrup Solids Corn syrup, corn syrup solids, and high fructose corn syrup (HFCS) are all made from corn, and bottom line, all are sugar and genetically modified)
– Potassium Sorbate
– Mono and Diglycerides
– Guar Gum
– Sodium Phosphate
– Soy Lecithin or Soya Lecithin
– Carrageenan

Sounds yummy, huh? Well, if you were to make homemade ice cream I guarantee you wouldn’t be reaching for any of these ingredients! When I have time and energy I prefer to make my own ice cream from Greek Yogurt. However, dairy is not always my best friend either! Today I decided to use bananas as the base for the ice cream and make a raw cookie dough from peanuts, almonds, honey, vanilla, salt and dark chocolate chips. Doesn’t get much healthier than that! I have to admit it tasted different than the highly unhealthy cookie dough blizzards from Dairy Queen (mostly because of the bananas), but it was delish!

Give it a whirl when you are craving ice cream and want it to be HEALTHY! Or just make the raw cookies. They are incredibly yummy! Doesn’t this picture just make you want to dig in!

Raw Cookie Dough Cookies

Cookie Dough Blizzard
Serves 2
Write a review
Print
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Cookie Dough
  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
  7. 1/2 C Mini Dark Chocolate Chips
Ice Cream
  1. 3 C Bananas, frozen
  2. 1/2 tsp Vanilla
  3. 2 tbsp Cacao Powder
  4. 2 tbsp Almond Butter
  5. 1/2 C Almond Milk
Directions
Cookie Dough
  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. Freeze for 1 hour to harden it a bit for the ice cream.
Ice Cream
  1. Add all ingredients to a high powered blender. The mixture will be thick, so you will have to stop the blender to stir and start again. I had to do this about 5 times before a smooth ice cream formed.
  2. Cut up the frozen cookie dough and stir into ice cream.
  3. ENJOY!
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Chili Lime Sweet Potatoes

Happy Mother’s Day to all! When I started writing this post I got to thinking, why I am working on Mother’s Day? Well, technically my blog is a “hobby.” I say “hobby” because cooking yummy stuff is a hobby, but actually taking photos and writing up a blog posts is work :) However, I love sharing recipes with family and friends, so here I am working on Mother’s Day. TEE HEE.

To celebrate, we are going out to breakfast with my mom, sister and soon to be step-sister as my mom is getting married in September. We are headed to my favorite breakfast spot, Keys. They have the biggest and most amazing omelets. I usually get the vegetarian omelet and can never finish the darn thing, but that’s okay because it is just as good warmed up the next day. And this is coming from someone who thinks leftovers are disgusting!

Aside from breakfast, my boys got me a spa gift card. Oh boy am I excited to get my tired little legs worked on. They are still not fully recovered from running the Boston Marathon (22 weeks pregnant – if you missed my previous blog post about it) and also taking a beating from pregnancy related leg cramps. Seriously, when the night-time leg cramps happen they cause a serious lump in my calves that takes several days to work out via a foam roller and my wonderful husband’s massages. At any rate, I am just looking forward to a day of pampering myself as I rarely sit down to rest! Busy bee has to be my middle name.

All right, so enough chitter chatter and on to the goods. Chili lime sweet potato fries were a hit and were served with my chorizo quinoa peppers. This was a great combo and resulted in the family eating up every last crumb!

Hope you enjoy and have a fantastic Mother’s Day!

Chili Lime Sweet Potatoes
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 3 Sweet Potatoes
  2. 1 Lime, juice
  3. 1 tbsp Adobe Chili Sauce
  4. 1/8 C Olive Oil
  5. 1 tbsp Garlic, crushed
  6. 1 tsp Cumin
  7. 1/2 tsp Cinnamon
  8. 1 tsp Salt
  9. 1 tsp Black Pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and slice sweet potatoes into fries. Coat fries with olive oil, chili sauce, garlic, lime juice and spices.
  3. Place fries in a single layer onto a cookie sheet (I used two cookie sheets).
  4. Bake for 20 minutes, stir and cook for another 20 minutes or until fries start to turn golden brown on the edges.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Berry Melon Smoothie

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

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

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

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

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

Grapefruit Pomegranate

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

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

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

Grapefruit Pomegranate
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 Grapefruit - skin and peel removed
  2. 1 C Pomegranate Juice
  3. 1 C Almond Milk
  4. 1 Banana, frozen
  5. 2 C Mixed Berries, frozen
  6. 2 C Kale, stems removed
  7. 1 C Water
  8. 2 tsp Maqui Powder
  9. 2 tsp Chia Seeds
Instructions
  1. Add ingredients to blender and mix until smooth.
  2. If the smoothie is too thick, add an additional tablespoon of water or juice until desired consistency. If too thin, add an additional 1/2 cup of frozen fruit.
Notes
  1. This smoothie was created as a meal replacement (makes 2 - 32 ounce servings). If you are looking for a smaller portion cut the ingredients in half.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

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
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 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/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Banana Split Smoothie

I went through a phase in high school where I loved Banana Split Blizzards from Dairy Queen. Pretty sure it stemmed from one of my co-workers having me try one during my 32-day work stint at Dairy Queen! 32 days, I know! Whoop, whoop!

Let’s just say I despised working at Dairy Queen. Making their make ice cream cones is a pain in the rear! I can’t tell you how long I practiced making them just right. I am sure the first two looked fine, but I am a perfectionist and it just wasn’t my gig. 

Besides my longest job on tenure. Oh wait, I have one that is shorter. I lasted for four hours at Chilis. Talk about dedication. Boy I am beginning to sound like a frosted flake from this post. Maybe it will be helpful to know that I have worked for my current company as a research analyst/director for almost 8 years :) 

All right, so I had a craving for a Dairy Queen Banana Split blizzard today! However, I know their ice cream has carrageenan and a boat load of sugar, so I opted for making a thick smoothie from fresh fruit, walnuts and juice. Boy, boy was it delish!

Banana Split Smoothie
Serves 3
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
Strawberry Walnut Layer
  1. 1 C Strawberries, frozen
  2. 2 C Cherries, Frozen
  3. 3/4 C Pomegranate Juice
  4. 3/4 C Water
  5. 1/4 C Walnuts
  6. 1 1/2 C Spinach
Pineapple Banana Walnut Layer
  1. 2 Bananas, Frozen
  2. 1 C Pineapple, Frozen
  3. 3/4 C Apple Juice
  4. 3/4 C Water
  5. 1/4 C Walnuts
Directions
Strawberry Walnut Layer
  1. Blend together ingredients in a high speed blender until a thick frozen mixture forms. Layer into the bottom of three glasses.
  2. Rinse out the blender for the next layer.
Pineapple Banana Walnut Layer
  1. Blend together ingredients in a high speed blender until a thick frozen mixture forms. Add to the the top of three glasses.
Notes
  1. Serve with finely chopped walnuts, fresh bananas, strawberries, chocolate or shredded coconut on top.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Orange Cinnamon Rolls

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

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

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

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

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

Orange Cinnamon Rolls Pan

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

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

 

Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Cherry Coconut Flax Cereal

Yesterday was sort of a pooh, pooh day. Okay it was good for the most part, but I got a little down thinking about how our family doesn’t eat normal. When I say normal I mean I cannot just grab a jar of pasta sauce and noodles and whip together spaghetti for dinner.

A, because tomatoes flare up Luke’s arthritis and B, because he can’t have any grains on his diet right now (not even rice because he had a slight flare up of inflammation after eating it). Nor after working 10 hours a day can I call Dominos to deliver a pizza. Again because it has pasta sauce and grains.

It is extremely difficult to coordinate meals around my husbands’ diet because I can’t use eggs, corn, rice, quinoa, oats, buckwheat, amaranth, wheat (Mason and I are gluten free so that doesn’t really matter), tomatoes, potatoes, eggplant, dairy, soy, peppers (bell, jalapenos, cayenne pepper, chili powder), cumin/seed based spices, etc. It is by far one of the biggest challenges I have faced and lately I have been short on ideas!

So, I actually drummed up an idea for dinner….FINALLY! It is going to be stuffed artichoke and spinach chicken breasts wrapped in bacon with an egg-free/grain free flat bread. Stay tuned for this yummy goodness and sorry about my ranting. All I want to do is make food for my husband to feel better and it is a challenge that exhausts me many days, so I wanted to garner up some support :)

All right, now I predominantly eat Paleo (e.g. no grains). However, when training for a marathon I have found that I need grains to fuel this high endurance activity. I know, I know you could run marathons on a Paleo diet, but it doesn’t get me to my maximum performance. Trust me I have tried Paleo approved high carb goodies before runs and they do not work as well as a bowl of oatmeal or gluten-free cereal!

The hard part is finding a good gluten-free cereal that is loaded with protein, dried fruit and solid mix of grains. I seriously stared at the grocery aisle for 15 minutes trying to find the perfect multi-grain one. Finally I gave up! I bought almond butter, maple syrup, cinnamon, dried cherries, dried raisins, oats, coconut, nuts, seeds, Enjoy Life Crunchy Flax cereal, and Nature’s Path Mesa Sunrise Flakes and made my own amazing protein packed multi-grain cereal. It came out as a cross between granola and cereal, but it is oh so delicious.

Cherry Coconut Flax Cereal
Serves 16
Write a review
Print
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. 2 C Unsweetened Coconut
  2. 2 C Oats, Gluten Free Certified
  3. 1 C Dried Cherries, unsweetened
  4. 1/2 C Raisins, unsweetened
  5. 2 tsp Cinnamon
  6. 2 C Mixed Nuts, chopped
  7. 3/4 C Sunflower Seeds
  8. 1/2 C Maple Syrup
  9. 1 tsp Vanilla
  10. 2 tbsp Coconut Oil
  11. 2/3 C Almond Butter
  12. 1 box Enjoy Life Flax Crunch Cereal
  13. 1 box Nature's Path Mesa Sunrise Cereal
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt together almond butter, coconut oil, maple syrup, cinnamon and vanilla in a small microwave safe bowl. Microwave for 60 seconds.
  3. Add oats, nuts, seeds, coconut and dried fruit (cereal will be added after roasting the oats and nuts in the oven) to a large mixing bowl. Pour the melted almond butter mixture over the oat/nut/dried fruit mixture and stir until even coated.
  4. Evenly space the almond butter and oat/dried fruit mixture onto a large cookie sheet.
  5. Roast in the oven for 30 minutes, stirring every 10 minutes.
  6. Remove from the oven and allow it to cool completely before stirring in the cereal.
Notes
  1. Store in an airtight container in the pantry for 3-4 weeks or in the freezer for up to 3 months. Enjoy with your favorite non-dairy milk or yogurt.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Tropical Blueberry Bars

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

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

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

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

Peanut Butter Oat Bars

I found a baby picture of Mason while cleaning out my office along with an unused picture frame. Instead of it continuing to collect dust, I put it out next to the TV in my office. Well, Mason, engaging in his terrible twos, thought it would be fun to start sliding the frame across the TV stand. PUSHING MOMMY’S BUTTONS, yeppers! I asked him to stop. He scowled and proceeded to throw the picture frame against the wall. It didn’t break luckily, but it put a hole in the sheet rock. I wanted to say, “What the blankety blank is wrong with you, you flippity flip, jerk off!” Obviously I didn’t say this!

Instead my reaction was to turn off cartoons, take away his milk, cars/toys, etc. until he apologized. He laid on the floor kicking and screaming for a good 15 minutes until finally he got up, came over and said, “I am sorry mommy.” I showed him the hole in the wall and told him, “You gave the wall an ouchie and that is not nice. What do you say to the wall?” He then apologized to the wall. Super cute, but jeez I kept thinking, “Oh my, this is just the tip of the terrible twos and “terror”ific threes iceberg! Fun times ahead!”  

Allright, now on to my some breakfast goodies….Homemade Clif Bars…SO YUMMY! 

My all time favorite snack for long runs are Chunky Peanut Butter Cliff Bars. They are 100% amazing, have many good organic ingredients. Even though the ingredients in Clif Bars are far better than almost every other energy bar, I am still skeptical of soy lecithin and soy protein. In a pinch this my bar of choice (e.g. on the road or away from home or just when I am too lazy to make some at home). However, I really do like to make my own energy bars because then I know all of the ingredients and can control the amount/type of sweetener. Hope you enjoy these bars as much as my mouth does!   

Peanut Butter Oat Bars
Serves 16
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 1/2 - 2 C Gluten Free Certified Oats
  2. 1 C Peanut Butter
  3. 1/4 C Maple Syrup
  4. 4 tbsp Coconut Palm Sugar
  5. 2 tbsp Coconut Oil, melted
  6. 1/4 C Cacao Powder
  7. 8-10 Medjool Dates, remove pits
  8. 1/2 tsp Sea Salt
  9. 1 tsp Vanilla Extract
Instructions
  1. Chop dates in a food processor until they are broken down into small pieces. Add in the peanut butter, maple syrup, vanilla extract, cacao powder, coconut oil, salt, and coconut palm sugar and mix together until combined together.
  2. Pulse in the oats 1/2 cup at a time until they are mixed together and a thick batter forms. I only used 1 1/2 cups for my bars, but add more depending on if you want the bars dry or not.
  3. Press the dough into the bottom of an 8 x 8 cake pan.
  4. Refrigerate for 1 hour, cut into squares and serve.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Egg-Free Sandwich Bread

I have been placing very little or no attention to making breads on my blog. Primarily because making breads is tricky. If you have too much Xanthan gum the bread comes out hard as a rock; if you do not have enough protein binder it will come out crumbly/grainy. After years of being gluten free I have tried numerous store-bought breads (only one worth buying is Udis) and have tried making some at home. I already have a quinoa bread recipe on her that is great, but I wanted to try another version without using eggs. Yesterday I tried something new, I didn’t follow the flours in any recipe and just said, “I want to try my own blend that has a high concentration of protein and see what happens.” I mean really who gives a hoot if it doesn’t turn out. 

So, knowing that gluten based breads have a protein structure from the gluten that makes them stretchy, I added both psyllium husk and used almond flour as one of the main flours. This was a good call because the bread was doughy in the center like a would expect from homemade gluten free breads! In all, I personally think this bread is a great substitute when you need to eat gluten free. Oh another obstacle I wanted to concur was making it vegan (e.g. no dairy or eggs). Eggs also serve as a protein and binder, which is another reason for the psyllium husk! I did this because my husband can’t have eggs or gluten right now (doctor’s orders) and he told me he has been craving a sandwich. What a good wife I am slaving away for an hour just so he can have some homemade bread. 

This bread was great straight out of the oven with some almond butter and jam. We also toasted some for sandwiches for lunch and it turned out very well too! Enjoy! 

The bread will keep for a couple days at room temperature or you can slice it and freeze it for use later. Will keep for 3 months in the freezer.  

Egg-Free Sandwich Bread
Serves 8
Write a review
Print
Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Ingredients
  1. 1 C Blanched Almond Flour
  2. 1/4 C Tapioca Flour
  3. 3/4 C Potato Starch
  4. 1 C Sweet Sorghum Flour
  5. 1 1/2 C Lukewarm Water (110 degrees roughly)
  6. 1/4 C Agave Nectar or Honey
  7. 1 tbsp Instant Yeast
  8. 1 tbsp Baking Powder
  9. 3 tbsp Psyllium Husk
  10. 1/2 tsp Kosher Salt
  11. 1/4 C Olive Oil
  12. 2 tsp Apple Cider Vinegar
Instructions
  1. Preheat oven to 350 degrees and shut off. Will be used for rising the dough.
  2. Place yeast and honey in a small bowl. Mix together lukewarm water until yeast has dissolved. Set aside for five minutes to allow yeast to brew.
  3. In a stand-mixer combine the dry ingredients together. Add in the olive oil, apple cider vinegar and yeast mixture. Mix on high speed for 2 minutes to allow air to enter into the dough.
  4. Grease a bread loaf pan with olive oil spray. Place dough evenly into the bottom of the pan and loosely cover with plastic wrap or a towel. Place in warm (but turned off) oven for 30 minutes with the door open a crack.
  5. Take the bread out, remove plastic or towel and preheat oven to 375 degrees.
  6. Bake bread for 20 minutes in preheated oven. Turn temperature down to 350 degrees and bake for another 15-20 minutes or until toothpick comes out clean in the center. Bread should have a golden brown crust and soft center.
http://barerootkitchen.com/
Share : Share on TwitterShare on FacebookShare on GooglePlusShare on PinterestShare on Linkedin

Raspberry Breakfast Tarts

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

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

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

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

Pistachio Energy Bites

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

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

BUT…..

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

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

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

Cherry Chia Smoothie

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

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

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

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

Summer Breeze Smoothie

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

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

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

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

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