No-Bake Mini Pecan Pie Bites

These no-bake mini pecan pie cups are gluten-free, refined sugar-free, and made with Siete cookies. Quick, healthy-ish, and perfect for holiday desserts!

If you love pecan pie but don’t love baking crust, rolling dough, or turning your kitchen into chaos… these No-Bake Mini Pecan Pie Cups are about to become your new obsession.

They’re:

✔ gluten-free
✔ refined sugar-free (sweetened with maple + date sugar)
✔ made in under 15 minutes
✔ no crust, no oven, no fuss
✔ perfectly sweet + salty + crunchy

Instead of a traditional crust, these mini pies use Siete Mexican Shortbread Cookies as the base — which makes them buttery, crumbly, and naturally gluten-free without any extra work from you. Top them with a drizzle of chocolate and flaky sea salt and they taste like a gourmet holiday dessert with zero effort.

⬇️ 🎥 A YouTube video tutorial below if you want to watch the full step-by-step!

Storage Instructions (Food Safety-Friendly)

Refrigerator:
Store in an airtight container for up to 7 days. Because the filling contains butter and nuts, keeping them chilled preserves freshness and prevents oil separation.

Freezer:
Freeze in a sealed container for up to 3 months.
Let thaw at room temperature for 10–15 minutes before enjoying.

Recipe Notes + Brand Recommendations

• Cookies: Siete Mexican Shortbread Cookies make the perfect gluten-free base. You can use my code ROOTS15 15% off.

• Salt: I use flaky salt from Redmond Real Salt — code ROOTS15 works here too.

• Chocolate: Hu Kitchen Sea Salt Dark Chocolate gives the best flavor for drizzling.

✨ If you try this recipe, make sure to tag me in your socials so I can cheer you on in the kitchen! Or leave feedback in the comments!

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No-Bake Mini Pecan Pie Bites (Gluten-Free, Healthy-ish + SO Easy)

These no-bake mini pecan pie cups are gluten-free, refined sugar-free, and made with Siete cookies. Quick, healthy-ish, and perfect for holiday desserts!

Servings: 22 mini pies Prep: 10 MIN chill time: 20 MIN

Ingredients

Base

• 22 Siete Mexican Shortbread Cookies (1 per muffin cup; sometimes bags contain 20–22)

Pecan Pie Filling

• 2–4 Tbsp butter (use 4 tbsp for richer filling; 2 tbsp works if you prefer lighter)

• ½ cup maple syrup

• ⅔ cup date sugar

• 1 tsp vanilla extract

• Generous pinch of cinnamon

• Generous pinch of sea salt

• 1½ cups chopped pecans

Optional Chocolate Drizzle

• ½ bar Hu Kitchen Sea Salt Dark Chocolate

• 1–2 tsp coconut oil

• Flaky sea salt (I use Redmond Real Salt)

Directions

1. Prepare the muffin tin.
   Lightly spray a 24-count mini muffin tin with avocado oil. This helps the mini pies release easily, especially if adding chocolate.

2. Add the cookie base.
   Place one Siete Mexican Shortbread Cookie into each muffin cup. You should get 20–22 cookies per bag — either amount works.

3. Toast pecans in butter.
   In a medium skillet over medium-high heat, melt the butter. Add the chopped pecans and stir until they are fully coated and lightly toasted (1–2 minutes).

4. Create the filling mixture.
   Add the maple syrup and date sugar. Stir quickly and continuously to prevent burning. Once the mixture becomes glossy and sticky, immediately remove the skillet from heat.

5. Add flavor.
   Stir in vanilla, cinnamon, and a pinch of salt. Mix until everything is evenly combined.

6. Fill the cups.
   Using a 1 tablespoon scoop, spoon the warm pecan filling over each cookie. Work quickly before the mixture thickens.

7. (Optional) Add chocolate drizzle.
   Melt chocolate with coconut oil (microwave or double boiler). Drizzle over the top of each pecan pie cup and finish with flaky sea salt.

8. Chill + remove.
   Transfer the muffin tin to the fridge for 15–20 minutes to set.
   Once firm, slide a thin knife around the edges to release (most should pop out easily, especially with the oil spray).

9. Serve or store.
   Enjoy immediately or store chilled — see storage notes above.

Healthy Sweet Potato Shepherd’s Pie (Technically Cottage Pie!)

This healthy shepherd’s pie (technically cottage pie!) uses ground beef, veggies, and a creamy sweet potato topping. Gluten-free & dairy-free friendly comfort food.

If you’re craving a warm, comforting meal that’s both nutrient-dense and family-approved, this Sweet Potato Shepherd’s Pie with ground beef and veggies is about to become a staple. It’s like shepherd’s pie meets a cozy fall casserole — but with a mineral-rich twist that supports hormone balance and energy.

This recipe is gluten-free and dairy-free friendly, making it perfect for anyone looking for a hearty, nourishing dinner without the heaviness of traditional casseroles.

💡 A quick note on naming: Traditionally, shepherd’s pie is made with lamb, while the beef version is technically called cottage pie. Since most people are more familiar with the term shepherd’s pie when it comes to beef, I’ve used that name here for easier recognition. But yes — if we’re being precise, this recipe is a cozy cottage pie with sweet potato topping.

🎥 Watch the Recipe in Action

I put together a quick reel walking you through this recipe step-by-step! Full disclosure: I filmed this during my period (hello, real life 👋), but that’s actually what makes this dish even more special — it’s loaded with nutrients that support your body during the menstrual phase.

Why This Recipe is Great for Your Menstrual Phase

If you’re into cycle syncing, you’ll love this:

• Sweet potatoes are rich in slow-digesting carbs and vitamin A, which can help support stable energy and replenish nutrients lost during menstruation.

• Beef and bone broth provide heme iron and zinc, helping to restore iron levels if you’re experiencing heavy bleeding.

• Coconut aminos + veggies bring in minerals and antioxidants to fight fatigue and support detox pathways.

When you’re on your period, your body craves grounding, nourishing meals — and this casserole checks every box.

Tips for Success

• Make ahead: Assemble the casserole up to 24 hours in advance, refrigerate, and bake when ready.

• Customize your veggies: Don’t be afraid to toss in mushrooms, corn, or zucchini for extra variety.

• Add protein variety: Swap ground beef for lamb or turkey depending on your taste (or hormone support needs).

Final Thoughts

This casserole is comfort food with purpose — warm, hearty, and designed to fuel your body through different phases of your cycle. Whether you’re deep into cycle syncing or just want a nutrient-dense dinner, it’s a dish worth bookmarking.

✨ If you try this recipe, make sure to tag me in your reel recreations so I can cheer you on in the kitchen!

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Sweet Potato Shepherd’s Pie

This healthy shepherd’s pie (technically cottage pie!) uses ground beef, veggies, and a creamy sweet potato topping. Gluten-free & dairy-free friendly comfort food.

Servings: 4-6 Prep: 10 MIN Cook time: 40 MIN

Ingredients

Filling

• 1 white onion, diced

• 2 carrots, peeled and diced

• 4 cloves garlic, minced

• 2 Tbsp tomato paste

• 1 lb ground beef

• ½ cup beef bone broth

• 4 Tbsp coconut aminos (or 2 Tbsp Worcestershire + 2 Tbsp coconut aminos for less sweetness)

• 1 Tbsp Italian seasoning

• 1 tsp paprika

• 1 tsp salt

• 1 tsp black pepper

• 1 Tbsp arrowroot flour + 1 Tbsp water (slurry)

• ½ cup frozen peas

• ½ cup frozen green beans (or other mixed veggies on hand)

Mashed Sweet Potato Topping

• 2 large sweet potatoes, peeled and cubed

• 2 Tbsp grass-fed butter, ghee, or coconut oil

• ¼ cup milk of choice (dairy-free if preferred)

• ½ tsp garlic powder

• ¼ tsp smoked paprika

• Salt and black pepper, to taste

• Optional: shredded cheese for topping

For Serving

• Fresh parsley, chopped

Directions

1. Prepare the Sweet Potatoes

   • Place peeled, cubed sweet potatoes in a large pot of salted water.

   • Bring to a boil and cook 12–15 minutes, until fork tender.

   • Drain, then mash with butter (or oil), milk, garlic powder, smoked paprika, salt, and pepper. Set aside.

2. Cook the Filling

   • Preheat oven to 375°F.

   • In a 12-inch oven-safe skillet (cast iron works well), sauté the onion in a little oil for 3–5 minutes until softened.

   • Add ground beef, garlic, and carrots. Cook 5–6 minutes, breaking up the beef, until browned.

   • Stir in tomato paste, coconut aminos (or Worcestershire + coconut aminos), Italian seasoning, paprika, salt, and pepper. Cook 2–3 minutes to deepen flavor.

   • Add bone broth, slurry, peas, and green beans. Stir well and simmer 2–3 minutes until sauce thickens.

3. Assemble & Bake

   • Spread the mashed sweet potatoes evenly over the filling.

   • If using cheese, sprinkle on top.

   • Bake uncovered for 25 minutes, until lightly golden.

4. Serve

   • Garnish with fresh parsley and serve warm.

✨ Notes & Tips

• For a smoother topping, whip the sweet potatoes with a hand mixer.

• Swap in ground turkey or lamb for variety.

• Make ahead: Assemble the shepherd’s pie, cover, and refrigerate up to 24 hours. Bake as directed.

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!

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!

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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.

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!

Broccoli Salad

The ultimate dairy and gluten-free broccoli salad for any occasion. Your guests will never suspect it's actually good for them!

BROCCOLI SALAD RECIPE HIGHLIGHTS

• Incredibly simple to prepare!

• The dairy-free dressing will quickly become your preferred choice for any dish. It's naturally sweetened and provides a good balance of fat and protein.

• Perfect for preparing in advance, making it suitable for various occasions such as barbecues, potlucks, or weekday lunches.

• Ideal for those who dislike red onions! *However, if you're a fan like me, feel free to include ⅓ cup of red onion in the salad!

• I've been making this for years, and it's always a big hit! #noleftovers

TIME SAVING TIPS BEFORE AN EVENT

• Buy fresh pre-cut broccoli or prepare and wash your broccoli the day before the event.

• Cook bacon for breakfast, setting aside some for breakfast and chopping the rest for the broccoli salad.

• Soak cashews overnight to make the dressing the next day, or boil them for 10 minutes.

• Remember to chill the recipe in the fridge. This allows the broccoli to absorb the dressing, enhancing the flavor of the salad!

Looking for more nutritious and enjoyable crowd-pleasing recipe ideas? Explore: Apple Pecan and Bacon Salad with Caramelized Shallot Vinaigrette Dressing, Hasselback Sweet Potatoes, Prosciutto Wrapped Figs, Roasted Beet Hummus.

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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The ultimate dairy and gluten-free broccoli salad for any occasion. Your guests will never suspect it's actually good for them!

Servings: 6 Prep: 15 MIN Cook time: 0 MIN

Ingredients

For the salad

• 2 large broccoli crowns (florets only), finely chopped

• ½ cup bacon, chopped

• 1 ½ cups seedless red grapes, quartered

• ⅓ cup dried cranberries or dried cherries

• ⅓ cup roasted or raw sunflower seeds

• 2 Tbsp lemon juice

• S+P to season

For the dressing

• 1 cup raw cashews, soaked

• ¼ cup water

• 2-4 Tbsp pure maple syrup

• 2 Tbsp apple cider vinegar

• ½ tsp minced garlic

• 1 tsp sea salt

• ½ tsp ground black pepper

Instructions

1. For the dressing: Place cashews in a bowl and cover cashews with water and soak for 2 hours or overnight. (if you are short on time, soak them in boiling water for 10 min).

2. Drain cashews and transfer to blender with the rest of the dressing ingredients. Blend until completely smooth and creamy. If dressing is too thick, add 1 Tbsp increments of water until desired creaminess. *2-4 Tbsp syrup is for desired sweetness.

3. For the salad, Place broccoli, grapes, sunflower seeds, dried cranberries, bacon bits and lemon juice in a large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper and lemon juice to taste. Serve chilled.