Sort by Category
- August 2024
- July 2024
- June 2024
- May 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- August 2020
- July 2020
- June 2020
- May 2020
- April 2020
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
Strawberry Salmon Salad
Simple strawberry salmon salad requires less than six ingredients, your preferred salmon seasoning, and the option of homemade or store-bought dressing - perfect for effortless summer days!
Simple strawberry salmon salad requires less than six ingredients, your preferred salmon seasoning, and the option of homemade or store-bought dressing - perfect for effortless summer days!
I've been preparing this salad throughout the summer! Why? Because it's nutritious, rejuvenating, and incredibly simple to whip up. Everything can be ready in less than 30 minutes, making it an ideal choice for a quick weeknight dinner or for meal prepping for lunch.
TIPS ABOUT STRAWBERRY SALMON SALAD
Simplicity is key! This recipe is all about keeping things easy. I personally opt for my beloved strawberry vinaigrette from the store, but you can also whip up a speedy honey vinaigrette dressing from my alternative strawberry salad recipe.
This salad recipe is simple with just a few ingredients. If you feel like enhancing it, consider incorporating red onions, avocado, or substituting pepitas with pecans or almonds.
In this salad recipe, salmon takes the spotlight due to its quick cooking time and the avoidance of heating up the oven on a hot summer day. To ensure quality and sustainability, opt for wild-caught Alaskan or Sockeye salmon.
To transform this into a lunch meal prep, opt for glass containers when packing salads. This choice helps maintain freshness and prevents sogginess. I would also separate the ingredients like keep the salad undressed and dressing in a separate container and store the cooked salmon separately. (salmon refrigerate up to 3 days).
TO PREPARE THE EASIEST TOASTED HONEY PEPITAS
Heat a skillet over medium-high heat without adding any oil.
Spread pepitas in the skillet to form a single layer and shake occasionally.
Continue shaking until they turn golden brown (4-5 minutes). Transfer the toasted pepitas to a bowl to cool, then add a pinch of salt and 1 tablespoon of honey.
Stir until the seeds are well coated and set aside to cool.
Watch the video below to see how simple it is to prepare this salad!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Simple strawberry salmon salad requires less than six ingredients, your preferred salmon seasoning, and the option of homemade or store-bought dressing - perfect for effortless summer days!
SERVINGS: 4 | PREP TIME: 10 MIN | COOK TIME: 15 MIN
Ingredients
2 - 4 salmon filets
1-2 Tbsp go to salmon seasonings*
4-8 cups favorite salad greens (I used half arugula half mixed)
1 cup strawberries, hulled and sliced
¼ cup pepitas
¼ cup crumbled feta
1 tbsp honey
¼ cup strawberry balsamic vinaigrette*
salt + pepper to taste
fresh dill for garnish, optional
Directions
Prepare Toasted Honey Pepitas:
1) Heat a skillet over medium-high heat without adding any oil. Spread pepitas in the skillet to form a single layer and shake occasionally. Continue shaking until they turn golden brown (4-5 minutes). Transfer the toasted pepitas to a bowl to cool, then add a pinch of salt and 1 tablespoon of honey. Stir until the seeds are well coated and set aside to cool.
To prepare the salmon:
1) Season your salmon with your favorite seasonings (refer to the notes below for my recommendations). Heat oil in a skillet over medium-high heat until it is hot and shimmering. Cook the salmon without moving it, skin side up, until it turns golden and crisp, approx. 4 minutes. Gently flip the fillets and lower the heat to medium. Cook until it reaches your desired level of doneness, around 4-5 minutes. Finally, transfer the salmon to a platter to cool.
Preparing the salad:
1) Coat the salad greens in dressing in a large mixing bowl. Add the remaining ingredients like toasted pepitas, feta, strawberries, salt, and pepper. Top it off with a salmon filet and savor the dish!
Notes:
Choose whatever greens you would like. I used arugula and mixed greens but you can also use spinach, butter lettuce, kale or romaine.
When it comes to my salmon, I favor a classic garlic powder, smoked paprika, salt, pepper and splash lemon juice and chopped fresh dill over. If you need more guidance, there are many salmon or fish focus seasonings that you can use.
Gluten Free Walking Tacos
Have you ever tried a walking taco? It's the perfect meal for those who are short on time, love customization, and want to keep it healthy. This meal is perfect for quick lunches, lazy family dinners, or even game night!
When I was a child, my family would make tacos in individual-sized chip bags like Fritos or Doritos. This allowed us to choose our own toppings, while also eating right out of the bag, making it mess-free for our parents. It was a delightful experience!
Healthy Walking Tacos: A Quick, Fun, and Customizable Meal
Have you ever tried a walking taco? It's the perfect meal for those who are short on time, love customization, and want to keep it healthy. This meal is perfect for quick lunches, lazy family dinners, or even game night!
When I was a child, my family would make tacos in individual-sized chip bags like Fritos or Doritos. This allowed us to choose our own toppings, while also eating right out of the bag, making it mess-free for our parents. It was a delightful experience!
HOW TO MAKE YOUR WALKING TACO
Assembling your walking taco is easy and fun! Just gather all your favorite taco toppings and go from there. You can even choose healthy and gluten-free options!
grass-fed ground meat
shredded lettuce
fresh organic salsa
lactose free or organic raw shredded cheese
pickled onions (with addition of jalapeños) pg. 54 in cookbook
avocado lime crema pg. 45 in cookbook
Gluten-free chips that are made in premium avocado or coconut oil like Jackson’s chips.
Want more healthy and fun Mexican inspired recipes? Check out: Mexican eggs Benedict, Paleo Crunchwrap Supreme, and Mexican Harvest Turkey Chili.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Servings: 4 Prep: 10 MIN Cook time: 10 MIN
Ingredients
To make taco meat:
1 lb grassfed ground meat (beef, chicken, turkey)
1 packet of siete foods taco seasoning
⅓ cup water
Toppings:
individual chip bags (favorites: Jackson’s Chips, Siete Foods, Barnana Plaintain chips)
shredded lettuce
diced tomatoes or salsa
avocado
lime wedges
cilantro
cheese or queso
sour cream or greek yogurt
Instructions:
To a skillet, add 1 Tbsp avocado oil over medium high heat. Add your ground meat to the skillet and break apart as it cooks. Mix in the seasonings and water once browned. Transfer the meat into a bowl and set aside until ready to assemble walking tacos.
Prepare the rest of the toppings of your choice!
When ready to assemble, take individual sized chip bags and roll down the tops. (You can also add chips to a bowl if you don’t have chip bags!) Fill the bags or bowl with taco meat and the rest of your desired toppings. Enjoy!
Creamy Tuscan Chicken
If you are looking for a super simple weeknight recipe that is healthy, affordable, requires less than 10 ingredients to make, one skillet - all while appeasing every member in the household - then look no further!
Creamy Tuscan Chicken recipe ticks all those boxes and so much more!
Members from the Nourished Roots Meal Plan Membership could not believe how easy the recipe came together during our monthly meal prep virtual cooking class calls.
Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden.
If you are looking for a super simple weeknight recipe that is healthy, affordable, requires less than 10 ingredients to make, one skillet - all while appeasing every member in the household - then look no further!
Creamy Tuscan Chicken recipe ticks all those boxes and so much more!
Members from the Nourished Roots Meal Plan Membership could not believe how easy the recipe came together during our monthly meal prep virtual cooking class calls.
Comments like: “should have doubled the recipe because my family is requesting leftovers” and “our family is not dairy free but we could have sworn there was dairy in this recipe - how is it so creamy!?”
If you would like more creamy non-dairy based recipes, check these out: creamy coconut lime chicken thighs, pesto chicken salad with pickled grapes and arugula, lamb stew squash bowl, cauliflower alfredo sauce, creamy tomato pesto soup, and spicy Thai tofu with crispy coconut spaghetti squash noodles.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Creamy Tuscan Chicken - An easy and healthy weeknight staple dinner, you can’t believe it’s not from Olive Garden.
Servings: 6 | Prep Time: 15 MIN | Cook Time: 30 MIN
Ingredients
4 large chicken breasts
1 Tbsp avocado oil
1 Tbsp ghee (or butter, or avo oil)
1/2 medium onion
3 cloves garlic, minced
1 13.5 oz can coconut cream (or full-fat, unsweetened)
2 packed cups fresh spinach
1/2 cup sun-dried tomatoes
1 14 oz can quartered artichoke hearts
fresh basil, garnish
Serve with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash
Directions
Liberally season both sides of each chicken breast with salt.
Heat avocado oil in a large skillet over medium-high heat. Once oil is hot and shimmering, place chicken breasts in a skillet. Cook 5 to 6 minutes per side, depending on thickness of chicken breast. Once chicken is browned and firm on both sides, transfer to a plate and set aside.
Clean any browned or burnt residue from the skillet, then return to heat. Lower heat to medium and add ghee (or butter or avocado oil). When the ghee is melted, add minced onion (the other half from the omelet recipe!) and garlic. Cook, stirring constantly, until fragrant – approximately 30 to 60 seconds.
Pour in coconut cream and stir well. Add spinach, sun-dried tomatoes, and artichoke hearts. Stir well, then allow sauce to simmer until well combined and slightly thickened, approximately 5 minutes.
Return chicken to skillet and turn 2 to 3 times, to coat in sauce. Serve warm with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash.
Lamb Stew Squash Bowl
that can also be served with a side of rice.
Lamb stew squash bowl has got to be the epitome of winter comfort. There is nothing like spending an hour or two in the kitchen creating a comfort dish and sharing it with your loved ones. Especially when you are using seasonal ingredients that are not only nourishing for the body, but for the soul.
For this recipe, I used kabocha squash as they are the perfect “bowl” size for this dish but you can also use: pumpkin, acorn, butternut, delicata, or even zucchini. Random thought but if you have a large family or fun gathering, using a large pumpkin for this dish would definitely be the star on the table as well as a crowd pleaser!
Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice.
Lamb stew squash bowl has got to be the epitome of winter comfort. There is nothing like spending an hour or two in the kitchen creating a comfort dish and sharing it with your loved ones. Especially when you are using seasonal ingredients that are not only nourishing for the body, but for the soul.
For this recipe, I used kabocha squash as they are the perfect “bowl” size for this dish but you can also use: pumpkin, acorn, butternut, delicata, or even zucchini. Random thought but if you have a large family or fun gathering, using a large pumpkin for this dish would definitely be the star on the table as well as a crowd pleaser!
Squash not accessible or not keen on squash? Feel free to prepare a side of rice, quinoa or roasted sweet potatoes to go with the stew!
Now that we are on the stew topic, I could literally drink this smooth, creamy flavor bomb of a stew just on its own! I’m telling you, there is nothing like roasting your veggies prior to blending into a cream sauce. Just saying!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice.
Servings: 4-6 | Prep Time: 20 min | Cook Time: 1 hour
Ingredients
1 lb ground lamb or meat of choice
2 small kabocha squash or squash / pumpkin of choice
1 8 oz container baby bella mushrooms, sliced
2 cups kale or collard greens, shredded
1 can coconut milk, unsweetened
1 onion
2 large tomatoes
6 cloves garlic
1 .5 oz organic fresh basil (small container)
1 Tbsp favorite go-to seasoning
1-2 Tbsp grass-fed butter
Kosher salt and pepper
Directions
Preheat the oven to 400 degrees.
Clean out both squash and line the inside and lid with butter, set aside.
Slice tomatoes and onion in half, and place on a cookie sheet with crushed cloves of garlic. Drizzle oil and kosher salt and cook in the oven for 25 minutes.
While the tomato mixture is cooking, crumble ground meat in a large skillet over medium heat. Add the seasoning and saute until the lamb meat is fully cooked. Set aside but keep rendered fat in the skillet.
After the roasted veggies have cooled down, remove the outer skin from the onion and transfer everything to a blender. Add in the coconut milk and basil and blend until smooth. Taste test and add additional salt if needed.
Add mushrooms and kale to the skillet with reserved lamb fat and set over medium heat. Saute for about 5 minutes and pour in the blended cream mixture and cooked lamb meat. Remove from heat and transfer the mixture into your buttered squashes.
Place filled squash bowls on a cookie sheet with the lids on top and cook in the oven for 25 minutes.
At this time, if you have leftover lamb stew, feel free to make a side of steamed rice.
Remove from the oven and garnish with basil chiffonade and enjoy! Don’t forget to scrape the inside of your squash as you eat!
Venison Curry Stew
If you are familiar with hunting game or are accustomed to eating game animal, then you will automatically love this recipe. But for those that aren’t familiar or would like to learn more, what is venison?
Although deer comes to mind when referring to venison, the term venison technically refers to the meat from any game animal including caribou, antelope, and elk. The latin word venari, means to hunt or pursue. Portion cuts are similar to beef including steaks, roasts, ground meat and stew meat.
Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison.
If you are familiar with hunting game or are accustomed to eating game animal, then you will automatically love this recipe. But for those that aren’t familiar or would like to learn more, what is venison?
Although deer comes to mind when referring to venison, the term venison technically refers to the meat from any game animal including caribou, antelope, and elk. The latin word venari, means to hunt or pursue. Portion cuts are similar to beef including steaks, roasts, ground meat and stew meat.
So if you don’t have access to game meat, you can use lean beef for this recipe.
Does it taste like beef?
Even though the portion cuts are similar to beef, the flavor profile is not. Venison has a distinct earthy, almost rich “gamey” flavor - owing to a deer’s diet. It has a firm, smooth texture, but since it’s much leaner than beef, it tends to not be as juicy.
That is why I love cooking venison, curry based as the exotic flavors somewhat mask the “gamey” flavor of the meat.
Last thing before you rush to make this recipe is that venison is healthy for you! Not only is it slightly higher in protein and contains higher levels of vitamin B6 and B12, omega 3 fatty acids, riboflavin, iron and niacin but it’s an abundant source of selenium which is a powerful mineral and antioxidant.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison.
Serving:6-8 | Prep Time: 10 | Cook Time: 50 min
Ingredients
1.5-2 lb venison roast, cut into chunks
½ white onion, chopped
1 cup beef bone broth
1 can (14.5 oz) fire roasted tomatoes
½ cup coconut cream (creamy white part that is at the top of canned coconut milk)
2 Tbsp curry powder
1 Tbsp red curry paste
1 Tbsp garlic, minced
1 Tbsp coconut aminos
1 tsp salt
Garnish
Cilantro, lime, red chili sauce (optional)
Serve with
Rice or naan bread
directions
Season venison chunks with salt and curry powder. Turn on the Instant Pot to saute mode and add 1 Tbsp oil. Saute venison chunks halfway and then add in the chopped onion and minced garlic. Scrape the juicy bits from the bottom and add in broth, tomatoes, cream, aminos, and curry paste. Stir to combine.
Place the lid onto the Instant Pot and lock it in place. Pressure cook on high for 25 min, then naturally release for 15 min. If needed, you can quick-release after 15 min.
While the curry is cooking, cook the rice or naan and set aside.
Open the lid and stir. Serve with rice and/or naan and garnish with cilantro and lime wedge.