Melon Berry Summer Salad

Melon Berry Summer Salad - A refreshing salad made with seasonal, rich produce to revitalize you on a hot summer day!

Summer is the prime season for melons, making it the perfect time to savor a refreshing salad filled with summer produce to wrap up the season.

This vibrant salad features a mix of summer produce such as blueberries, cucumbers, avocados, cantaloupe, along with robust veggies like shaved Brussel sprouts and kale forming the base.

For a protein boost, grilled shrimp is a great addition. It complements the citrusy and refreshing flavors of the salad, and you don't even need to use the oven. Leftover cold shrimp also pairs well with the salad.

HOW TO MAKE THE CITRUS VINAIGRETTE

• Crafting the Citrus Vinaigrette is simple. Combine oil, herbs, seasonings, Dijon mustard, honey, and any citrus fruit you have on hand. In this recipe, half a grapefruit was squeezed, which adds a perfect touch to the salad.

• Use the remaining half of the grapefruit to create a delightful paloma cocktail or mocktail to complement the meal. (recipe here)

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!

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Melon Berry Summer Salad - A refreshing salad made with seasonal, rich produce to revitalize you on a hot summer day!

SERVINGS: 4 | PREP TIME: 10 MIN | COOK TIME: 10 MIN

Ingredients

salad components

• 2 cups shaved brussels sprouts

• 2-4 cups kale (de-stemmed, leaves torn into bite sized pieces)

• 1 cup or 3 mini cucumbers, sliced

• 1 avocado, diced

• ½ small red onion, sliced

• ½ cup crumbled feta or goat cheese

• 1 cup fresh blueberries

• ¼ cup small cantaloupe, diced

• ¼ cup sliced almonds

• Optional: 1 lb grilled seasoned shrimp

Vinaigrette dressing:

• ½ grapefruit (juice)

• ¼ cup avocado oil

• 1 Tbsp honey

• 1 Tbsp dijon mustard

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp oregano

Directions

1) To prepare the dressing: Combine all ingredients in a small bowl or mason jar. If using a mason jar, seal the lid and shake vigorously for 30 seconds until the dressing is well mixed. If using a bowl, whisk the ingredients together until they are combined.

2) In a large salad bowl, combine shaved Brussels sprouts and kale. Pour the dressing over the greens and toss until they are evenly coated. Finally, add your remaining toppings and serve!

3) Enjoy this dish as a side salad or as a main course alongside grilled shrimp or your preferred protein source!

Peanut Butter And Jelly Muffins

Peanut Butter and Jelly Muffins - A healthy but flavorful take on the childhood PB&J sandwiches. Using one bowl, naturally sweetened and gluten-free! 

PB&J Muffins. Need I say more!? 

I’m pretty biased when it comes to anything using peanut butter. *Cough Healthy Strawberry Brown Rice Krispie Treats, Healthy Reese’s Peanut Butter Eggs, Peanut Butter & Jelly Protein Smoothie Bowl, Chocolate Peanut Butter Granola and Berry Parfait, Raspberry Almond Thumbprint Cookies, and the list goes on… 

So it was surprising to me that I didn’t have this recipe posted until now! I have been making it for so many loved ones and it has become my nutrition clients’ (link) #1 breakfast and snack favorite, that I just assumed I already had the recipe posted. Haha. 

But I can’t take all the credit for this masterpiece of a peanut butter and jelly muffin recipe. I have adapted this recipe from Minimalist Baker but have adjusted the ingredients just a smidge to make it more feasible and accessible for clients who would like to make these from home! 

With that being said, if I recommend this recipe for a client that is dealing with blood sugar issues, then I usually tell them to opt out of the maple and/coconut sugar and to leave the extra garnishes off like the jelly/jam. And the muffins will STILL taste amazing. 

This peanut butter and jelly muffin recipe will soon be in your go to muffin recipe arsenal. I Promise You! 

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!

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Peanut Butter and Jelly Muffins - A healthy but flavorful take on the childhood PB&J sandwiches. Using one bowl, naturally sweetened and gluten-free! 

PREP TIME: 5 MIN | COOK TIME: 30 MIN | MAKES 12 Servings

Ingredients

• ¾ cup unsweetened applesauce

• ½ cup creamy or crunchy peanut butter

• ⅓ cup coconut sugar

• ¼ cup maple syrup

• ¼ cup unsweetened milk of choice

• ¼ cup coconut oil (melted)

• 2 eggs

• 1 tsp apple cider vinegar

• 1 ½ cup gluten-free flour blend

• ¾ cup gluten-free rolled oats

• 1 ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp sea salt

• 9-11 tsp naturally sweetened jam of choice

• handful blueberries as garnish (optional)

Directions 

• Preheat the oven to 350 degrees and lightly grease or line a standard 12 count muffin tin.

• In a large mixing bowl, whisk eggs and then add applesauce, peanut butter, coconut sugar, maple syrup, oil and milk and stir until combined and sugar crystals have dissolved. 

• Add baking soda, baking powder, and apple cider and whisk to combine. 

• Lastly, add the flour, oats, and salt and stir to combine. The batter should be scoopable, not pourable. If the batter isn’t on the thicker side, then slowly add in more flour. 

• Pour batter into muffin tins about ¾ full and top with ½ to 1 tsp jam and ¼ tsp more peanut butter. Swirl jam and peanut butter using a toothpick, making sure you don’t get too close to the edges or it will cause seeping when baking and can get too browned. You can also garnish with blueberries and oats on top or create an oat streusel topping! 

• Bake for 26-32 minutes or until a toothpick when inserted comes out clean. Allow to cool in tin for 20 minutes before allowing them to cool a second time on a wire rack. May need to loosen muffins from the pan by sliding a butter knife around the edges.

• Enjoy immediately after! Can keep at room temperature for several days and freezer friendly.  

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Fluffy Gluten-Free Pancakes

A must have recipe to keep in your arsenal of breakfast recipes!

After seven months of testing out this recipe, I am finally here to say that this is my most favorite gluten-free pancake mix! It’s been a long road but so worth it! You’re probably wondering, why this long!?

Well, I didn’t want to compromise a pancake’s flavor, texture, and simplicity so I basically did everything against that for so long. You see, like the world’s view on nutrition in how it may seem complicated, overly expensive, and trendy, that was the viewpoint I was taking. Strip all that away, and now you’re left with a no-fail, go-to, gluten-free pancake recipe.

But like most gluten-free pancake mixes, you need to know some tips in order to make them fluffy like a regular buttermilk pancake.

Tip #1: Let that batter rest!

Tip #2: If using eggs, be sure to use at least one egg white.

Tip #3: Make sure your baking powder and baking soda is fresh.

Tip #4: Do not over-stir the batter

Tip #5: Make sure the batter is of a thicker consistency.

These are great tips I have learned throughout my years of cooking Saturday stacks for my husband, going on 5 years now! We are a bit pancake obsessed.

Have you ever wondered why you’re still hungry after eating a plate of pancakes? Well, regular pancakes do not contain high amount of healthy fats and protein so even if you are not gluten intolerant, these pancakes provides the perfect amount of density to keep you fuller longer!

This GF pancake mix is also very forgiving so if you would like to add fresh fruit, chocolate chips, or additional spices, you can!

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!

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Ingredients

• ½ cup superfine almond flour

• ½ cup GF whole grain oat flour

• ¼ cup arrowroot starch/flour

• ⅓ cup plant based milk

• 2 whole eggs

• 1 egg white

• 1 tsp vanilla extract

• 1 tsp organic cane sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

Directions

1. In a small bowl, whisk dry ingredients.

2. In a different bowl, whip egg white and eggs until fluffy. Incorporate the rest of the wet ingredients to the eggs until combined.

3. Slowly whisk wet ingredients into dry ingredients. Do not over-mix.

4. Let your batter rest for at least 15 minutes.

5. Heat a large skillet or griddle on low-medium heat or at 375 degrees.

6. Grease skillet or griddle with butter.

7. When the skillet/griddle is hot, using a small ladle or ¼ measuring cup, ladle pancake mixture onto skillet.

8. Cook until small bubbles appear on the surface of the pancake. Slip a spatula underneath, flip and cook for 1-2 minutes until cooked through.

9. Repeat the same process for the second batch.

10. Top pancakes with your favorite toppings like almond butter, blueberries, chocolate chips, and maple syrup!

Notes

1. Makes 6-7 medium size pancakes

2. Here are the flour brands I use for this recipe: superfine almond flour, GF whole grain oat flour, and arrowroot starch/flour.