Crispy Smashed Potatoes with Garlic Pesto

Crispy Smashed Potatoes with Garlic Pesto - The perfect go-to side dish to make for dinner or as a carb source for your weekly lunch meal prep.

I have been making smashed potatoes for years! Why? Because they are just so simple to make! 

Quick little breakdown on how to prepare these bad boys: 

• Boil the potatoes until they are fork-tender. 

• Make a creamy garlicky pesto that takes less than 5 minutes to make.

• Smash those bad boys with a glass cup, palm of your hand, or a saucepan.

• Drizzle with oil and roast until golden brown and crispy. 

• Spoon that delicious sauce over the potatoes and serve!

Lately, I have been digging planked salmon so for dinner this week, I paired smashed potatoes with planked salmon and a paleo caesar salad using Primal Kitchen Caesar Dressing and added fun uncured bacon bits from Epic. This would also pair well with baked hot chicken, pecan crusted spiced salmon and turkey meatballs. 

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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Crispy Smashed Potatoes with Garlic Pesto - The perfect go-to side dish to make for dinner or as a carb source for your weekly lunch meal prep.

Ingredients

Smashed Potatoes

• 1 lb (16 oz) baby potatoes

• 1-2 Tbsp olive or avocado oil

• Sea salt & black pepper

Garlic Pesto

• 2 cups packed fresh organic basil

• ¼ cup nutritional yeast

• 5-8 raw almonds

• 3 large cloves garlic (peeled)

• ⅓ cup olive or avocado oil (oil-free version - water or veggie stock)

• Healthy pinch each sea salt and black pepper

Directions

1. Add rinsed potatoes to a large pot with water until potatoes are fully submerged. Bring water to a boil over medium-high heat and cook for 15-20 minutes. A knife should be able to slide in and out easily. 

2. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil or parchment paper. 

3. While the potatoes are cooking, prepare the pesto mixture by adding almonds and garlic to a food processor and pulse until finely chopped. Add basil, nutritional yeast, salt and pepper and turn the setting on low. As the processor is on low, pour the oil through the feed tube gradually. Scrape down the sides and add more if necessary to achieve the desired sauce consistency. (Oil-free version* add water or veggie stock gradually until desired consistency)

4. Taste and adjust taste if necessary, adding more nutritional yeast for that cheesy flavor, salt for overall flavor, garlic for that “bite” or almonds for a nuttier flavor. Transfer to a small serving dish and set aside. 

5. When the potatoes are soft and tender, place on the baking sheet and smash them down with the bottom of a saucepan, glass cup, or the palm of your hand. For any larger potatoes, cut in half and then smash. 

6. Drizzle smashed potatoes with oil and generously season with salt and pepper. Roast for 20-25 minutes or until golden brown and crispy. 

7. Spoon the pesto mixture over the potatoes and garnish with additional oil, salt and pepper if desired.

Paleo Hasselback Sweet Potatoes

Hasselback Sweet Potatoes - Melt in your mouth, sop of buttery sweetness; you can’t tell it’s actually healthy for you! Paleo, dairy-free and gluten-free.

As someone who doesn’t eat gluten, sweet potatoes are one of my favorite carbohydrate sources. They are great after a hard workout when you need to replenish glycogen stores and nutritionally, are among the best sources of vitamin A along with riboflavin, thiamin, and carotenoids due to their naturally orange color.

Sweet potatoes nutrition versatility mirrors its versatility in our diet. They can be eaten any time during the day - paired well with most dishes from a poached egg for breakfast to adding coconut butter and cacao powder for dessert.

For this dish, it’s great for the holidays, as a side dish for dinner or implemented into lunch meal prep rotations!

As a tip, for the best Hasselback sweet potatoes, you’ll need to make deep incisions using a very sharp chef’s knife. Another thing I found was that if you place chopsticks on each side of the sweet potato and cut, it will make the best cut without going all the way through!

I would like to thank Bako Sweet for gifting me with these amazing organic California grown sweet potatoes! For more information regarding nutrition, products, and sourcing, check this link!

Now without further ado, let’s get to the recipe!

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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Hasselback Sweet Potatoes - Melt in your mouth, sop of buttery sweetness; you can’t tell it’s actually healthy for you! Paleo, dairy-free and gluten-free.

Ingredients 

• 4 Sweet potatoes

• 4 slices bacon (cooked and crumbled)

• ¼ cup raw pecans

• 2 Tbsp pure maple syrup 

• 1 Tbsp coconut sugar

• 1 Tbsp grass-fed butter

• 1 tsp ground cinnamon

• Avocado oil cooking spray

• Pink Himalayan sea salt

Directions 

1. Preheat the oven to 450 degrees. Line a sheet pan with foil, then coat the foil with cooking spray or simply use a silicone non-stick baking liner. 

2. Place a potato on a cutting board between two chopsticks or two wooden spoons. Using a sharp chef’s knife, slice the potato into ¼ inch thick slices. (The chopsticks will prevent you from slicing all the way through the potato)

3. Repeat the process with the remaining potatoes. Plate the potatoes on the sheet pan. Spray potatoes with avocado oil spray and sprinkle sea salt. 

4. Bake for 50-60 minutes until potatoes are tender, browned and tops are crispy. 

5. While the potatoes are cooking, melt butter in a small skillet on medium heat. Chop the pecans and add to the melted butter. 

6. Stir for about 2-5 minutes until you get a nutty aroma. Add coconut sugar and maple syrup and stir. 

7. As soon as the mixture starts to bubble, immediately add cinnamon to the mixture and take off the burner. Mix thoroughly until the mixture is thick but liquidy. May need to add tbsp water if the mixture is too thick. *Make sure the sugar doesn’t burn! This process is very fast.

8. Remove the potatoes from the oven and top each potato with pecan sugar mixture. Sprinkle the bacon and fresh thyme leaves over the top and enjoy!

Notes

• Ingredients that I used that are #paleoapproved

  • Pederson’s Organic No Sugar Added Uncured Smoked Bacon

  • Primal Kitchen Avocado Oil Spray

  • Kerrygold Grass-fed Butter

Fresh and Easy Ceviche: 2-Ways

Fresh and Easy Ceviche: 2-Ways - Salmon Mango and Spicy Jalapeno Shrimp Ceviche are tasty dishes that can be served over nachos, tostadas, avocado boats, or with chips!

This is sad to say, but my first experience eating ceviche was about six months when I was trying out a new Peruvian restaurant with a girlfriend. She ordered ceviche for the table and after having one bite, I was blown away! Why haven’t I had this before!? It seems like I was doing a disservice to my taste buds for not having it sooner!

So instead of dragging her to the restaurant every time I need translating: “I need ceviche!”, I just make it at home! And you can, too! Ceviche is actually very easy to make. 

The ingredients for ceviche:

• Raw fresh fish (snapper, sea bass, halibut, mahi-mahi, tilapia, shrimp, salmon, octopus)

• Citrus juice (lemon, lime, oranges)

• Salt

• Add-ins: mango, red onion, avocado, cilantro, jalapeno, tomatoes

To show how easy it is to make ceviche, I have provided 2-ways that you can make ceviche as well as 3-ways to serve it. You can serve ceviche over nachos, tostadas, avocados or with chips; the possibilities are endless!

Ceviche pairs perfectly with a margarita or a Paloma, 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! 

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Fresh and Easy Ceviche: 2-Ways - Salmon Mango and Spicy Jalapeno Shrimp Ceviche are tasty dishes that can be served over nachos, tostadas, avocado boats, or with chips!

Ingredients

Salmon Mango Ceviche

• 1 lb raw salmon (skinless and cubed)

• 1 fresh mango (diced)

• 1 cup lime juice from 6 limes

• 2 roma tomatoes (diced)

• ½ red onion (diced)

• ¼ bunch cilantro (chopped)

• 1 large avocado (cubed)

• 1 small shallot (minced)

• ½ tsp pink himalayan salt

Spicy Jalapeno Shrimp Ceviche

• 1 lb shrimp (raw or cooked) peeled, deveined, and diced

• 1 cup lime juice from 6 limes

• 2 roma tomatoes (diced)

• ½ red onion (diced)

• ¼ bunch cilantro (chopped)

• 1 large avocado (cubed)

• 1 large jalapeno (diced)

• 1 small shallot (minced)

• ½ tsp pink himalayan salt

Directions 

1. Add chopped shrimp or salmon to a large bowl and stir in 1 cup of freshly squeezed lime juice, ½ tsp salt, and minced shallots. Refrigerate and marinate. See Notes for marinating times.

2. Dice remaining ingredients: avocado, tomato, red onion, jalapeno, mango, and cilantro. 

3. Once the seafood is done marinating, stir in the diced ingredients. 

4. Season with salt and pepper and serve over nachos, tostadas, avocado boats, or with chips!

Notes

• Spicy mayo to go over nachos? ¼ cup mayonnaise + 2 tsp sriracha + ½ tsp lime + 1 tsp water.

• Feel free to sub shrimp or salmon for ahi tuna and diced cucumber to the ceviche.

• Marinating times:

• 1 ½ - 2 hours for raw shrimp and up to 30 minutes for cooked shrimp 

• 30 min to 1 hour for raw salmon

The Best Gluten-Free Skillet Cornbread

The BEST gluten-free skillet cornbread made with just 10 ingredients! Fluffy, perfectly sweet, crumbly and so tasty! 

During the first few weeks of quarantine, I was a baking machine. I created all the things, paleo banana nut bread, muffins, cookies, sourdough bread, you name it! It was so bad, I had to start freezing the leftovers because my fridge couldn’t handle it!

I was also creating recipes using ingredients from my pantry. Like most, I wasn’t sure if the grocery stores were going to be closed or only provide limited ingredients so I got creative in the fast! But since I’m cooking for one, having a one pot meal goes a long way! 

But this recipe, I was completely fine with that! Using all my canned items to make chili (I never make chili the same so sorry if I can’t provide a chili recipe! haha) I also made skillet cornbread, and oh boy, was it good! 

Growing up, my mom would make cornbread using Jiffy cornbread mix. It was my favorite version because I would rather have a sweeter cornbread than savory. Though, I do love adding fun add-on ingredients like minced jalapenos or green chilies to give it a kick! 

So if you are #teamjiffy, then you will love this recipe! Enjoy as a side with your fall and winter recipes or as an appetizer!  

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 BEST gluten-free skillet cornbread made with just 10 ingredients! Fluffy, perfectly sweet, crumbly and so tasty! 

Ingredients 

• 1 cup yellow cornmeal

• 1 cup gluten-free 1 to 1 baking flour (or paleo baking flour)

• ¾ cup unsweetened plant based milk

• ¼ cup cup organic cane sugar

• ¼ cup extra virgin olive oil

• 2 eggs room temperature; lightly beaten

• 1 Tbsp grass fed butter or coconut oil

• 1 tsp apple cider vinegar or lemon juice

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp pink Himalayan sea salt

Directions

1. In a liquid measuring cup, measure out milk and add 1 tsp apple cider vinegar or lemon juice. Mix until combined and set aside. How to create “buttermilk” plant-based way!

2. Preheat the oven to 375 degrees. In a 9 inch cast iron skillet, melt 1 Tbsp grass fed butter or coconut oil on the stove top. Make sure the melted butter has coated the bottom and sides of the skillet. Set aside to cool. 

3. Add dry ingredients to a large mixing bowl and whisk to combine. 

4. In a medium mixing bowl, mix the oil, “buttermilk” mixture, and whisked eggs until combined. 

5. Slowly pour the liquid mixture into the dry mixing bowl and whisk until fully combined. 

6. The batter should be thick but pour-able. Add more cornmeal or flour if too wet or almond milk if too thick in 1 Tbsp amounts. 

7. Pour batter into the prepared oiled skillet, lightly sprinkle some sugar over batter, and bake on a center rack for 25-30 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean. 

8. Let cool completely in the pan for 10-15 minutes - set on a wire rack to speed the cooling process. To remove, run a dull knife around the edges to loosen, then slice and serve. 

9. Serve with butter, maple syrup, or honey. 

10. Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to a month. 

Notes

• Like a spicy kick in your cornbread? Feel free to mince in 1 jalapeno or green chilis to the batter.

• I have not tested this recipe with other sweeteners such as coconut sugar or maple syrup so if you try to sub sugar out, the texture and flavor may be off. 

• Here are the brands I use for this recipe: GF 1 to 1 baking flour, yellow cornmeal, and paleo baking flour, organic cane sugar

Winter Pear Salad with Citrus Dijon Vinaigrette

Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

If you haven’t noticed, there is now a salad recipe for every season.

SPRING - Strawberry Fields Salad

SUMMER - Grilled Shrimp Summer Salad

FALL - Fall Harvest Grain Bowl

WINTER - This one! 

Well, I saved the best for last because this one is mighty tasty! Made with seasonal produce like pears, brussels sprouts, pomegranates, kale, and citrus fruits, it’s like the essence of winter but in healthy form! 

Since we are using kale for this salad recipe, we will be following the same tip I wrote about in the fall harvest grain bowl post. But just as a refresher, we will be massaging the kale before assembling the salad. By massaging the kale, not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down with lemon, olive oil, and salt. 

This salad also pairs really well with heartier dishes like rosemary & red wine-braised short ribs. You can also make this as a main dish and add protein like grilled chicken, roasted chickpeas, or skirt steak. 

Not only does it pair well with dishes that are typically served during the holidays, the colors in the salad scream Merry Christmas! 

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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Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

Ingredients

Salad: 

• 2 cups fresh kale (de-stemmed and chopped) 

• 1 cup fresh arugula

• 1 cup shaved brussels sprouts

• ¼ cup toasted raw almonds (crushed)

• ¼ cup pomegranate arils

• 2 Tbsp feta or vegan violife feta (crumbled)

• 1 pear (sliced)

• ½ lemon

• Orange zest

Citrus Dijon Vinaigrette:

• ¼ cup extra virgin olive oil

• 3 Tbsp apple cider vinegar

• 1 Tbsp honey

• 2 tsp dijon mustard

• ½ juice of fresh orange

• ½ tsp garlic powder

• S&P

Directions

1. For the dressing: Combine all ingredients in a glass mason jar or small bowl and shake/mix until well combined. Set in fridge until ready to use on salad.

2. For the salad: In a medium bowl, add chopped kale to a medium bowl and squeeze the juice of half a lemon over and a couple pinches of salt. Massage lemon and salt into the kale. Add the rest of the salad ingredients to the bowl and top with dressing mixture when ready to serve.