Morning Green Smoothie

This morning green smoothie recipe is full of simple, delicious and nutritious ingredients that will keep you energized and ready for the day!

Everybody needs to have a go-to green smoothie recipe in their repertoire. This recipe I’m about to share with you has been my ol’ faithful since college. When I don’t know what to make in the morning, or if I’m in a rush, all I have to do is pop a few simple ingredients from my freezer into a blender, and voila! I am good to go.

I’ve seen some people look at green smoothies, their nose wrinkled in disgust, saying things like “that’s going to taste like dirt!” Well, surprise! That is quite the contrary with this green smoothie recipe! This smoothie tastes like a creamy vanilla almond milkshake!

One of the major reasons why I still use this recipe is that I can get most of my picky friends to drink it, especially those who do not care for veggies. The veggies in this smoothie are hidden by the addition of fruit and almond butter… Even I forget that it’s healthily packed with veggies!

There are many great health benefits to this five-ingredient green smoothie that will keep you energized and ready for the day! Fruits are a good source of energy, but eaten alone will only provide short bursts of energy. If you add a higher content of veggies, green smoothies have a balanced sugar content. This smoothie is also very filling as it contains high amounts of water and fiber. As a result, if you are trying to lose weight, green smoothies will help fight hunger and cravings while helping the pounds melt off easier!

The base for this recipe consists of a bosc pear, banana, spinach, almond butter and almond milk. I usually start my smoothie out with these main ingredients but if I want to step up my nutrition game, then I will add 1 scoop of superfood green powder, 1 scoop protein powder, and top with hemp seeds.  You could also sub some ingredients depending on what you have on hand. For example, if I am out of pears then I will use 1 cup frozen berry medley or if I am out of spinach then I will use kale or mixed greens.

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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This green smoothie recipe is full of simple, delicious and nutritious ingredients that will keep you energized and ready for the day! 

ingredients

• 1/2 bosc pear

• 1/2 frozen ripe banana

• 1 large handful fresh spinach

• 1 Tbsp almond butter

• 1 cup almond milk

directions

1. Combine all ingredients in a blender and blend until smooth!

notes

1. If you would like this smoothie to be colder, add 1 cup ice to the mixture and blend until smooth.

2. Add superfood and protein powder to take your green smoothie to the next level!

3. For easy preparation, combine the pear, banana, spinach and almond butter to freezer Ziploc bags and store in the freezer until ready to use. Just throw the bag into the blender, add milk and blend for a quick morning breakfast smoothie!

Chili Lime Mango Smoothie

Anti-inflammatory and detoxifying chili lime mango smoothie! Sweet, tangy, and subtly spiced. Perfect for Cinco de Mayo!

One thing you must know about me, I love spicy food! There is just something about adding a dash of sriracha or hot sauce to a meal that takes it to the next level!

This recipe was inspired by an Instagram post I made a while back with my favorite afternoon snack combo, mango, and chili lime seasoning. This seasoning mix brings out the flavors of the mango while adding the perfect amount of heat to it.

For this smoothie, in lieu of the premade seasoning mix that contains a fair amount of sodium, I have used chili pepper flakes and fresh lime instead. Chili peppers contain capsaicin which has proven to be an aid to weight loss, helpful in treating cancer and relieves pain.

Chili peppers pair great with fresh ginger root to detox the body. This power couple detoxes the body which eliminates any excessive toxins that are present in the bloodstream, liver, and other excretory organs. This power couple also provides a concoction that has anti-inflammatory and antioxidant properties to support the cleansing and protection of your body’s main system.

Since ginger, chili peppers, and lime can provide an intense flavor, mangoes, as well as coconut milk and bananas, balance the flavors out. At the end of it all, the harmony of the flavors-- it’s purely delicious!

In honor of #cincodemayo, you could easily make this smoothie recipe into margaritas by adding tequila! Don’t forget to rim your glasses with lime and the chili lime seasoning!

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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Anti-inflammatory and detoxifying chili lime mango smoothie! Sweet, tangy, and subtly spiced. Perfect for Cinco de Mayo! 

INGREDIENTS

• 1 whole mango (or 1 1/2 cup frozen mango chunks)

• 1/2 lime

• 1 cup coconut milk

• 1-2 tsp fresh ginger

• Half frozen ripe banana

• few shakes of chili pepper flakes

DIRECTIONS

1. Blend until smooth!Optional: Add a dash of chili-lime seasoning and lime wedge for garnish

Slow Cooker Verde Carne Asada Tostadas

Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

In honor of my husband’s favorite, I am sharing the recipe for my slow cooker carne asada tostadas with salsa verde. I have even used his favorite for this recipe -- steak! You can, of course, use whatever protein you desire, but the key ingredients are my homemade salsa verde, onions, garlic, and beef stock. This recipe is super versatile, easy, and delicious.I love this recipe because I get to use my slow cooker, so not only are you getting the juicy and tender meat you are saving time! Sundays are typically designated as my meal prep day so I will start a batch first thing in the morning. By the time dinner comes around, my husband and I will have dinner ready for that night and for the rest of the week!

Tostadas are a super fun way to enjoy carne asada. Who doesn’t like a good crispy fried or baked tortilla?! For this recipe, I love using Siete foods cassava and coconut flour tortillas. I pan fry them with a couple tablespoons of coconut oil. There is just something about these tortillas that just take the recipe to the next level!

Have fun with adding your favorite toppings! I like to keep it simple with cilantro, sliced radishes, avocado salsa verde, and a squeeze of lime.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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Verde carne asada tostadas that are slow cooked and served on a crisp cassava and coconut grain free tortilla! 

INGREDIENTS

• 2 lbs grass fed beef steak

• 2 cups salsa verde

• 1 medium white onion (sliced)

• 5 cloves garlic (mashed)

• 1 cup organic grass fed beef broth low-sodium

Toppings

Fresh cilantro, lime wedges, sliced radishes and avocado salsa verde

Optional toppings

Cotija cheese, refried beans, sliced avocado, diced red onions, and sliced jalapenos

DIRECTIONS

1. Season beef steak with a generous amount of salt and pepper.

2. Heat a skillet over medium-high heat with 1 tbsp coconut oil. Once the pan is hot, add the steak to the pan. Sear the steak for a few minutes on each side. You just want a nice sear; not actually cooking the steak.

3. Turn your crockpot on high and add the seared steak, salsa verde, onions, garlic and beef broth until beef is fully submerged.

4. Cook on high for 5-6 hour or until beef steak is falling apart.

5. While the mixture is cooking, use this time to prep the toppings you will be using for the tostadas.

6. Turn the crockpot off and wait for the meat to cool.

7. As the beef mixture is cooling, in a frying pan, heat 1 tbsp coconut oil on medium-high heat. Once the pan is hot, drop one tortilla in until it starts to brown, flip and brown, cooks in about 1-2 minutes. Continue until all tortillas have been fried. Let rest on a paper towel to absorb excess oil and sprinkle with salt.

8. Layer the tostadas with the verde carne asada, chopped cilantro, radishes, then drizzle with avocado salsa verde and squeeze of one lime wedge.

9. Layer with additional ingredients, serve and enjoy!

NOTES

1. Salsa verde and avocado salsa verde recipe 
   

Turkey Meatballs

Healthy baked turkey meatballs that will just melt in your mouth! 

Turkey meatballs are one of the easiest recipes ever! I usually end up making these when I meal prep at least a few times a month… This recipe will make about a dozen meatballs, but I usually double the recipe if I decide to meal prep. I’ll make one big ol’ batch of meatballs and I am set!

You’ll see that I often choose to use ground turkey instead of beef. I prefer using ground turkey because it’s inexpensive, lean, and can be easily influenced flavor-wise based on the number of spices and herbs you put into it.

Since ground turkey is naturally mild in flavor, spices and herbs are key to making a juicy and tender meatball. For this recipe, everyday spices and herbs like parsley, coriander, and ground mustard are incorporated to create a classic meatball that can be used in all kinds of recipes, whether it’s for your basic spaghetti and meatballs, or as an appetizer for a large party. I choose to bake the meatballs rather than pan fry to make them a healthier option. I also find that baking them saves me time because I don’t have to keep a close watch, endlessly worrying if I’m burning them!

If you are wanting to make these turkey meatballs for your meal prep, consider adding them to 100% whole wheat pasta, bean-based pasta, or zoodles! Simply spiralize zucchini to create noodles, add your meatballs, and top it all off with some organic no-sugar-added pasta sauce and cooked mushrooms. Before I seal my meal prep containers, I like to sprinkle some nutritional yeast on top to provide a cheesy flavor component!

Tips for making your meatballs super moist:

• Make sure each meatball are equal in size to ensure they cook evenly.

• Fresh herbs are best! Using dry parsley will not provide the same amount of flavor compared to fresh parsley; trust me, it’s a game changer!

• Don’t overmix! Since ground turkey is a leaner meat, overmixing your ingredients can make the meatballs tough. I prefer using my hands to mix the ingredients.

Want to make these turkey meatballs ahead of time for an event? Freeze them! To freeze the turkey meatballs, follow the recipe as normal and then let them cool. Once cooled, add meatballs to a freezer Ziploc bag and store them in the freezer for up to one month. You can thaw them by moving them to the refrigerator. You could reheat the meatballs by microwave, but I prefer using the oven by setting it to 375 degrees and baking the meatballs for about 15 to 20 minutes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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Healthy baked turkey meatballs that will just melt in your mouth! 

INGREDIENTS

• 1 lb ground turkey

• 2 eggs

• 1/2 cup gluten free breadcrumbs (I use the Schar brand)

• Small handful fresh curly leaf parsley (finely chopped)

• Half small red onion

• Squeeze ½ lemon

• 4 cloves garlic (finely minced)

• 1 Tbsp coconut oil

• 1 tsp smoked paprika

• 1 tsp ground pepper

• 1 tsp coriander

• 1 tsp ground mustard

• 1 tsp salt

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Place coconut oil in a skillet over medium-high heat. Cook garlic and onions until aromatic and the onions are translucent.

3. Place all the ingredients into a large bowl along with the cooked onions and garlic.

4. Using your hands, mix ingredients until fully incorporated but remember to not overmix.

5. Form meatball mixture into golf-sized balls. You can use a cookie scooper to help you measure out the mixture.

6. Line a baking sheet with parchment paper and place meatballs on top.

7. Bake for 25-30 minutes and then flip them for an additional 10 minutes or until fully cooked, reaching an internal temperature of 165 degrees.

NOTES

1. This recipe makes about 12-16 meatballs. Consider doubling the recipe if you are meal prepping!

2. Spiralizer

3. Glass containers for meal prep

Salsa Verde

Easy to make salsa verde with avocado salsa verde option. Just roast tomatillos and jalapenos and blend with a few ingredients to make the perfect salsa verde. 

Out of any salsa variations, salsa verde is my absolute favorite! There is just something about the winning combination of the tanginess from the tomatillos to the fresh hints of lime and cilantro that really butters my biscuits! Unfortunately, most restaurants and grocery stores do not provide a cleaner version of salsa verde -- they’re usually filled with high amounts of sodium and preservatives. That is why I created this guilt-free salsa verde so I can continue eating as much salsa as my heart desires!

This is a recipe that relies heavily on fresh produce, and, especially, in this case, fresh tomatillos.  For tomatillos, it can be hard sometimes to distinguish the good from the bad because a tomatillo is wrapped in a papery husk. When you are choosing, look for small, firm tomatillos with tight-fitting husks.

Inside that papery husk is a bright green fruit with a fresh, almost citrusy flavor! The tartness can be a little overwhelming, so for this recipe, it is best to roast them. Roasting the tomatillos will bring a smoky and sweet flavor to the salsa, pairing perfectly with the garlic and cilantro.

Salsa verde obviously goes well with chips, but you can definitely (and should!) get creative with adding salsa to other food! Verde salsa goes well with anything classic red salsa would go with, so think morning eggs, burritos, or my sweet potato hash breakfast skillet recipe.

Here’s another suggestion - you can make this salsa verde creamy using avocados. Sometimes when I meal prep, I’ll make both versions of the salsa because I like having options! Simply add one avocado to the blender, which will give the salsa a wonderful richness in addition to the creamy texture. Check out the recipe below!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

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Easy to make salsa verde with avocado salsa verde option. Just roast tomatillos and jalapenos and blend with a few ingredients to make the perfect salsa verde. 

INGREDIENTS

• 12 medium tomatillos (husked, cleaned and dried)

• 1 fresh jalapeno

• 1/2 small white onion

• 1/4 cup fresh cilantro

• 2 garlic cloves

• 1/2 lime squeezed

• 1/2 tsp salt

• S&P for taste

DIRECTIONS

1. Place tomatillos and jalapeno onto a parchment paper lined sheet pan. Turn the oven on Broil - low. Broil on one side for 4-6 minute and 4-6 minutes on the other side until you see splotchy black spots. (Keep an eye on them!)

2. Let them cool and add to a processor along with the onion, cilantro, garlic, lime, and salt. (If you are wanting less spicy salsa, take the seeds out of the jalapeno first).

3. Blend until smooth but slightly chunky consistency.

4. Season to taste with additional S&P and/or lime juice.

5. Avocado verde salsa - In the processor, add 1 ripe avocado and blend until desired consistency.

NOTES

1. The salsa may appear thin but will thicken after it has been chilled in the refrigerator. Tomatillos contain pectin which is a natural thickening agent.

2. Store in the fridge for up to a week. If you are making this recipe with avocados, store in the fridge for up to three days.

3. Both the verde salsa and avocado salsa freezes beautifully. Just add your cooled salsa batch to a freezer bag and freeze for up to one month. When you are ready to use the salsa, thaw in the refrigerator until ready to use!

4. Recipe adapted from Cookie and Kate