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
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!
Mexican Eggs Benedict
If I am going out for breakfast or Sunday brunch, the first thing my eyes search for is the keyword: benedict. I’m obsessed with the concept of having a carb, piece of meat, poached egg, creamy hollandaise sauce, and fun toppings all on one fork and for every bite. Talk about an explosion of flavors!
So why wait for the next brunch invitation when you can make eggs benedict at home! And sure, you can totally make the American classic eggs benedict which consists of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce OR… you can make it my way = the spicy, healthy, and fun way!
Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways!
If I am going out for breakfast or Sunday brunch, the first thing my eyes search for is the keyword: Benedict. I’m obsessed with the concept of having a carb, piece of meat, poached egg, creamy hollandaise sauce, and fun toppings all on one fork and for every bite. Talk about an explosion of flavors!
So why wait for the next brunch invitation when you can make eggs Benedict at home! And sure, you can totally make the American classic eggs Benedict which consists of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce OR… you can make it my way = the spicy, healthy, and fun way!
Mexican eggs Benedict done not one, but TWO ways!
Components consist of:
Carbohydrate base: Roasted or grilled sweet potato slices
Meat: Spicy chorizo
Poached egg: if it ain’t broke, don’t fix it!
Hollandaise sauce: creamy chipotle hollandaise sauce
Toppings: avocado, pickled onions, sliced peppers, lime wedge, cilantro
Fresh fruit salad on the side
Now that you have the components, you know how Mexican dishes tend to have variations of the same thing i.e. burrito, taco, enchilada - same ingredients just done a different way?
That is what we are doing here! So you can prepare the ingredients in the classic eggs Benedict fashion OR you can throw everything in a bowl and call it Mexican eggs Benedict nachos or Mexican eggs Benedict nourish bowl… up to you!
Before you start cooking, know that this recipe is gluten-free, dairy-free friendly, Whole 30, nut-free, paleo, and grain-free.
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!
Mexican Eggs Benedict - A fun and healthy spin on the classic eggs Benedict - done 2-ways!
Prep Time: 20 min Cook Time: 40 min Servings: 4
Ingredients
1 large sweet potato
1 Avocado
1 lb ground chorizo (removed from their casings if applicable)
4 large eggs
1 tsp white vinegar
Chipotle Hollandaise
2 egg yolks
Juice of half lime
1-2 Tbsp chopped chipotle pepper in adobo (or 1 Tbsp chipotle powder)
¼ cup melted butter (or ghee for paleo/Whole30)
¼ tsp salt
Toppings
Fresh fruit (strawberry + mango + juice of half lime)
1 bundle fresh cilantro, chopped
1 jalapeno, sliced
Pickled onions
Lime wedges
Directions
Peel the sweet potatoes and cut into ½ in thick slices for rounds or cut sweet potatoes into cubes slices for nacho style.
Brush or spray each slice or cubes with oil and grill or roast at 425 degrees for approx. 20 minutes per side or when the sweet potatoes are slightly tender.
To make the hollandaise, in a small processor or tall container add the egg yolks, salt, lime juice and chipotle. Insert an immersion blender into the tall container or blend on high in the food processor for 30 seconds. Very slowly drizzle the melted butter/ghee into the vessel while blending.
In a medium pan on medium-high heat, ground the chorizo meat until cooked and has a crumbly texture.
To make the poached eggs, fill a medium pot with approximately ¾ of water and add in the vinegar. Bring water to a boil and reduce the heat to low-medium. Using a spoon, quickly move the spoon in a circular motion in the water to create a whirlpool and then crack an egg into the center of the whirlpool. Let sit for 4 minutes to cook before removing the egg from the water using a slotted spoon. Repeat with the remaining eggs.
Eggs Benedict way: place two sweet potato rounds on a plate and top each slice with avocado slices, chorizo meat, poached egg and hollandaise sauce. Garnish with toppings and create a fresh fruit salad on the side before serving.
Nacho way: place sweet potato cubes on a plate or bowl and layer with avocado slices or cubes, chorizo meat, poached egg and hollandaise sauce. Garnish with the toppings along with the fresh fruit before serving.
Notes
This meal is considered a six senses nourish meal! For more information - check out the Nourishment Program!
SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR THIS RECIPE!
Mexican Harvest Turkey Chili
Okay, I know I just posted a cozy stew recipe last week but as I get older, the need for comfort fall foods (soups, stews, chili’s) has increased so sorry, not sorry! I have needs too, haha!
Just like the veggie beef stew, this chili recipe is a simple and easy way to load up on things healthy while being super affordable.
Harvest vegetables like butternut squash, yams, sweet potatoes, onions, garlic, pumpkin while adding a Mexican twist that also includes harvest ingredients like green chilies, poblano peppers, fire roasted tomatoes, beans, and corn - you are truly getting the best of both worlds!
Mexican Harvest Turkey Chili - A simple to make healthy and hearty recipe that is packed with flavorful and seasonal ingredients. (gluten and dairy-free)
Okay, I know I just posted a cozy stew recipe last week but as I get older, the need for comfort fall foods (soups, stews, chili’s) has increased so sorry, not sorry! I have needs too, haha!
Just like the veggie beef stew, this chili recipe is a simple and easy way to load up on things healthy while being super affordable.
Harvest vegetables like butternut squash, yams, sweet potatoes, onions, garlic, pumpkin while adding a Mexican twist that also includes harvest ingredients like green chilies, poblano peppers, fire roasted tomatoes, beans, and corn - you are truly getting the best of both worlds!
When it comes down to flavor, this chili recipe is a perfect balance of sweet, savory, and spicy. But if you lean more towards spicy, you can refer to the notes section at the bottom.
Now, let’s talk about garnishes and sides! For this recipe, I used chopped cilantro, extra roasted poblano slices, pickled jalapeno slices, and avocado. Feel free to follow the same vibe or add plain greek yogurt, green onions, tortilla chips or sliced corn tortilla strips, cotija, lime juice or roasted pepitas!
Pumpkin cornbread muffins are the star side dish for this chili recipe (recipe coming this week!). In the meantime, you can most definitely use the best gluten-free skillet cornbread recipe (*cough*) add sliced jalapenos to the batter!
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!
Mexican Harvest Turkey Chili - A simple to make healthy and hearty recipe that is packed with flavorful and seasonal ingredients. (gluten and dairy-free)
Prep Time: 15 min Cook Time: 45 min Total servings: 6-8
Ingredients
1lb ground turkey
3 cups total (butternut squash, yams, and/sweet potatoes)
peeled, seeded, cut into ½ inch cubes
2 cups low sodium chicken bone broth
1 can (4 oz) green chilies
1 can fire roasted tomatoes, with liquid
1 can northern beans, drained and rinsed
1 medium white onion, diced
1 poblano pepper
1 cup corn (fresh or frozen)
3-5 cloves garlic, minced
¼ cup pumpkin puree
1-3 Tbsp taco seasoning of choice
1 Tbsp tomato paste
S+P
Garnish: jalapeno slices, avocado, cilantro
Directions
Preheat the oven to 425 degrees and line a baking sheet with parchment paper or silicone mat.
Depending on if you are using butternut squash, yams and/or sweet potatoes (I did 1 ½ cup each butternut squash and yam cubes) arrange in a single layer on a prepared baking sheet. Drizzle or spray cooking oil (I like using avocado or coconut oil) over cubes, season with salt, pepper, and cinnamon (optional but so worth it!) and toss to coat. Make room on the baking sheet for the poblano pepper and bake for 20-25 minutes until veggie cubes are tender.
While the veggies are roasting in the oven, heat cooking oil in a large pot over medium high heat.
Add onion and garlic and cook for about 2-4 minutes until fragrant.
Add in the ground turkey, salt and pepper and stir to break it up into small pieces, mixing with the sauteed onion and garlic.
Once turkey is cooked through, add the fire roasted tomatoes, green chilies, tomato paste, broth, pumpkin puree, and spices and stir to combine. Bring to a simmer and cover the pot for 20 minutes.
At this point, the roasted veggies and pepper should be done. Transfer roasted vegetables to the chili pot along with the beans and allow the poblano pepper to cool before handling.
Once roasted poblano pepper is cooled (the skin should appear blackened and blistered) carefully peel away or rub off and discard the charred skins. Cut the stem off, de-seed, chop and add to the chili pot.
Add the frozen corn to the pot and continue to simmer until liquid has reduced to desired “chili” consistency. At this point you will want to adjust salt and pepper to taste.
Serve warm with favorite garnishes and serve with cornbread!
Notes
1| You can really play with the produce in this chili recipe! For example, choose butternut squash, yams, sweet potatoes or a combo - I just use whatever is leftover from batch cooking! Not a northern beans fan? Try pinto, garbanzo, black beans or tri-beans instead.
2| Need more spice? Play around with pepper of choice or add a spicy taco seasoning blend, hot sauce or add jalapenos to your cornbread if adding on the side.
5 Ways To Use Chamoy Sauce
I had to make a separate blog post on this sauce because there are just too many ways to use this crack sauce “aka” chamoy sauce.
I had to make a separate blog post on this sauce because there are just too many ways to use this crack sauce “aka” chamoy sauce.
You can go straight to the mango melon sorbet with chamoy sauce post for the recipe, or you can grab it here:
CHAMOY SAUCE
½ cup fresh lime juice (5-7 limes)
1-3 dried ancho chilies
1 - 10 oz jar organic apricot jam
1 tsp salt
¼ tsp cayenne pepper
To make the chamoy sauce
Tear the stem off and deseed the ancho chilies. Submerse dried chilies in boiling water for a few minutes until the chilies are soft.
In a high speed blender, place the soft ancho chilies along with the entire jar of apricot jam, lime juice, salt, cayenne pepper, and a ladle or two of the water that the ancho chilies were in.
Blend on high speed until extremely smooth. Taste sauce and adjust flavors if need to (i.e. I typically add an additional ½ tsp cayenne pepper because I like it super spicy!) as well as sauce consistency. This should make about 2 cups worth. If you are unsure about the sauce consistency, look at the pictures above for reference.
Store in a sealed container in the refrigerator for up to 2 months.
Now that you have the beloved sauce recipe, let’s get into 5 ways to use chamoy sauce!
To get a visual: check out IG reels below!
1| Mango Melon Sorbet
You can grab the recipe here
2| watermelon slices
3| Mangonada
1 cup mango chunks, fresh or frozen
1/2 cup coconut milk, coconut water, or water
Juice of 1/2 lime
Tajin or chili lime seasoning, for the rim
chamoy sauce
Tamarind stick, for serving (optional)
Directions
Rim a glass with a lime wedge and tajin seasoning. Squeeze chamoy sauce inside the glass using a swirling motion.
In a blender, add mango, liquid, lime juice, and a handful of ice and blend until smooth and creamy.
Pour the mango smoothie into the prepared glass about halfway, then layer the smoothie with chamoy sauce, repeat with more smoothie picture and top with chamoy sauce, tajin seasoning, fresh mango, and tamarind stick if desired. Enjoy!
You can also use this chili lime smoothie recipe as well!
4| Mango Slices
5| Fresh watermelon juice / Watermelon margaritas
Here are some quick recipes:
Mango Melon Sorbet with Chamoy Sauce
Mango melon sorbet with chamoy sauce - A popular Mexican condiment that is salty, sour, spicy, and sweet. Paired with the two most favorite summer fruits and sprinkled with chili lime seasoning - it’s the ultimate refreshing summer dessert! Naturally sweetened, dairy free, and bursting with flavor!
It is sad to say that my taste buds have not been in contact with chamoy sauce until two weeks ago! It’s actually embarrassing - just writing it out. I thought, maybe because I just wasn’t exposed to it being that I have lived in the South and Midwest my entire life but it’s not that because out of all the places in the world, I had my first chamoy experience in this small Mexican sorbet shop in Oklahoma!
That day forever changed my taste buds for the good! Literally, if you had chamoy sauce, your mouth is probably drooling at this point - because that is what it does to you!
Chamoy = Salt + Sour + Spicy + Sweet
Mango melon sorbet with chamoy sauce - A popular Mexican condiment that is salty, sour, spicy, and sweet. Paired with the two most favorite summer fruits and sprinkled with chili lime seasoning - it’s the ultimate refreshing summer dessert! Naturally sweetened, dairy free, and bursting with flavor!
It is sad to say that my taste buds have not been in contact with chamoy sauce until two weeks ago! It’s actually embarrassing, just writing it out. I thought, maybe because I just wasn’t exposed to it being that I have live in the South and Midwest my entire life but it’s not that because out of all the places in the world, I had my first chamoy experience in this small Mexican sorbet shop in Oklahoma!
That day forever changed my taste buds for the good! Literally, if you had chamoy sauce, your mouth is probably drooling at this point - because that is what it does to you!
Chamoy = Salt + Sour + Spicy + Sweet
Meaning, chamoy has a unique flavor profile that hits your tongue to where you instantly want more. Traditional ingredients include flor de jamaica (hibiscus flowers), lime juice, dried apricots, sugar, prunes, ancho chilies, and cayenne powder.
To make this super easy, while deriving sugar from fruit only, and using ingredients that most consumers can find at a grocery store, we are using just 5 ingredients: organic apricot jam, dried ancho chilies, lime juice, cayenne pepper, and salt.
So what do you put chamoy sauce on? Personally, I just add the chamoy sauce into a squeeze bottle and squeeze it straight into my mouth but that might be a little TMI…
You could put chamoy sauce on fresh mangos as a refreshing healthy snack, make mango chamoy fruit roll ups, or use it as a swirl to mango or fruit paletas, mangonadas, chili lime mango smoothies, or agua frescas.
But my new favorite way of using this drool worthy sauce is pouring it over sorbet. For this recipe, I used my two favorite summer flavors: mango and watermelon to create a sorbet swirl. Layering chamoy and tajin or TJ’s chili lime seasoning in between sorbet is the ultimate refreshing summer treat!
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!
Mango melon sorbet with chamoy sauce - A popular Mexican condiment that is salty, sour, spicy, and sweet. Paired with the two most favorite summer fruits and sprinkled with chili lime seasoning - it’s the ultimate refreshing summer dessert! Naturally sweetened, dairy free, and bursting with flavor!
Ingredients
Watermelon sorbet
2 cups seedless watermelon cubes
Juice and zest of one lime
1 Tbsp honey (optional)
Mango sorbet
2 cups mango chunks (fresh or frozen)
Juice and zest of one lime
1 Tbsp honey (optional)
Chamoy Sauce
½ cup fresh lime juice (5-7 limes)
1-3 dried ancho chilies
1 - 10 oz jar organic apricot jam
1 tsp salt
¼ tsp cayenne pepper
Directions
To make the sorbet
cut up fresh watermelon until you have about 2 cups worth. Place watermelon chunks on a sheet tray lined with parchment paper and place in the freezer to freeze. (up to 4 hours or overnight)
If you are using fresh mangos, follow the same procedure (a)
Place frozen watermelon chunks into a blender or processor with juice and zest of lime and sweetener. You may need to add Tbsp increments of water to help the blending process. Once smooth in texture, transfer to a freezer safe pan like a bread pan and place in the freezer until firm, about 4 hours.
Follow the same procedure with mangos. You can either mix the frozen fruit chunks together or make them separate.
To serve, let the sorbets rest on the counter a few minutes before scooping.
To make the chamoy sauce
While the sorbets are freezing, prepare the chamoy sauce by preparing the ancho chilies.
Tear the stem off and deseed the ancho chilies. Submerse dried chilies in boiling water for a few minutes until the chilies are soft.
In a high speed blender, place the soft ancho chilies along with the entire jar of apricot jam, lime juice, salt, cayenne pepper, and a ladle or two of the water that the ancho chilies were in.
Blend on high speed until extremely smooth. Taste sauce and adjust flavors if need to (i.e. I typically add an additional ½ tsp cayenne pepper because I like it super spicy!) as well as sauce consistency. This should make about 2 cups worth. If you are unsure about the sauce consistency, look at the pictures above for reference.
Store in a sealed container in the refrigerator for up to 2 months.
To assemble!
Swirl chamoy sauce in a clear glass to coat the bottom and sides of the glass. One scoop each of mango and watermelon sorbet and layer with more chamoy sauce and tajin or TJ’s chili lime seasoning. Continue with another layer of one scoop each mango and watermelon sorbet and top with more chamoy sauce and seasoning. Enjoy!