Tzatziki Dogs

Tzatziki Dogs - Hot diggity dog, we are going greek! Made with homemade gluten-free pita bread, fresh cucumber tomato salad, and a dairy-free friendly tzatziki sauce.

This is a sponsored post in partnership with Applegate. All opinions are my own. 

What better way to embrace the first week of summer than by cranking up the grill!? Amiright!?Hopefully these tzatziki dogs will inspire you to do the same! Made with homemade gluten free pita bread, fresh cucumber tomato salad, and a dairy free friendly tzatziki sauce. And who can forget tha MEATS. Applegate hot dogs have: 

X: chemical nitrates or nitrites

X: artificial ingredients or preservatives

X: GMO ingredients

√: FTR approved food products! 

So if you want to stock up on 100% natural summer grilling favorites like their hotdogs, sausages, and hamburgers, check them out here and receive a free coupon! 

Once your fridge/freezer is stocked with all the goods, jump down for the recipe to make these super delicious Tzatziki Dogs! 

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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Tzatziki Dogs - Hot diggity dog, we are going greek! Made with homemade gluten-free pita bread, fresh cucumber tomato salad, and a dairy-free friendly tzatziki sauce.

Ingredients 

Cucumber Tomato Salad

• ½ english cucumber (sliced)

• 2 tomatoes (diced)

• 1-2 garlic clove (minced)

• ¼ red onion (thinly sliced)

• 2 Tbsp apple cider vinegar or lemon juice

• Salt + pepper 

Tzatziki Sauce

• ½ large english cucumber (grated)

• ½ cup dairy-free plain yogurt

• 1-3 garlic cloves (pressed)

• 1-2 Tbsp fresh or dried dill

• Zest and juice of half lemon

• Salt + Pepper 

Gluten-free Pita Bread

• 1 cup GF 1:1 baking flour

• ⅔ cup dairy-free plain yogurt

• 2 Tbsp baking powder

• ¼ tsp salt

• grass-fed butter 

Hot Dogs

• 6-pack Applegate organic grass-fed hotdogs 

• Feta, goat cheese or dairy-free feta

• Mixed greens

• Fresh parsley 

Directions

1. To make the tzatziki sauce: 

   1. Tzatziki sauce needs time to develop flavor so start making the sauce first. Grate half english cucumber and add the grated cucumber to a mesh strainer over a bowl. Sprinkle 1 tsp salt and mix to combine. Use your hands to squeeze the salted cucumber in the mesh strainer; trying to get out as much liquid as possible. 

   2. Transfer the cucumber into a small bowl and add yogurt, garlic, dill, zest and juice of lemon and seasonings. Stir it all together and taste if you need to season more. 

   3. Chill for at least 30 minutes before serving if you have time. 

2. To make the pita bread: 

   1. In a medium bowl, whisk together the flour, baking powder, and salt. Use the back of a spoon to stir and mash the yogurt into the flour; until clumps of dough forms. Transfer dough and leftover flour from the bowl onto a flat surface and knead with your hands until a smooth ball forms. Divide the dough into 6 balls (best to weigh each ball for accurate size). Roll each ball out on a floured surface. **A tortilla press is perfect for this if you have it! 

   2. In a medium pan or cast iron skillet, add a pad of butter or preferred oil on medium-high heat. Place the pita bread in the skillet and cook 2-3 minutes per side or until golden brown. Repeat with remaining pita breads. 

   3. Feel free to sprinkle fresh parsley and garlic over the bread as it’s cooling! 

3. To make the cucumber tomato salad: 

   1. Simply combine all ingredients into a medium bowl and adjust seasonings based on preference (i.e. salt, pepper, vinegar) 

4. To make the hot dogs: 

   1. Grill or cook in a skillet based on package instructions. 

5. Assembly time! To a warm pita bread, layer with mixed greens, a dollop of tzatziki sauce, grilled hot dog, cucumber tomato salad, and garnish with fresh parsley, cheese crumbles, and yogurt drizzle. Enjoy! 

Notes 

• Products used for this recipe: Applegate hot dogs, lactose free plain yogurt, tortilla press, 

• Tips for making the dough: the dough may seem too dry, but I promise you, once you start kneading, the dough will start to form. BUT: if it’s too dry; knead a Tbsp of yogurt or too wet; knead a Tbsp of flour at a time. Also remember that the more time you fiddle with the dough, the harder it gets to work with because the baking powder and yogurt start to activate.

Paleo Crunchwrap Supreme

Paleo Crunchwrap Supreme - Naturally full of flavor, fun, and food allergy/sensitivity conscience! 

When I was ditching fast food chains out of my vocabulary, Taco Bell was the hardest! Even when I was a vegetarian during high school, I would get two - cheesy, bean and rice burritos every Wednesday for four years! No joke! 

Now, it’s seldom that I get “fast food cravings” but when I do, yo quiero Taco Bell! 

So when I made the trip back to Georgia, the cravings came wafting back as I passed by the thousands of “Taco Bell” logos on the food interstate exit markers.  

Okay, maybe an exaggeration but this was also the same time that food bloggers were recreating the famous “Crunchwrap Supreme”. So with all this taco bell talk, I had to re-create my own! 

And to make this recipe super easy and fun, I used Siete Foods products for most of the ingredients. Now I know what you are thinking, that’s a lot of processed products! And yes, you are not wrong. Let’s be real here, I don’t think I ever had a recipe on the blog that had at least two processed products as an ingredient for a recipe. 

But I wanted to show you that Siete Foods is a honest, family oriented health company that produces clean products, food allergy/sensitivity conscience, and that tastes freaking amazing! 

With that said, this recipe is automatically paleo, grain-free, dairy-free, and gluten-free - win-win! 

If you would like to try Siete Foods for the first time or would like to order all the products used for this recipe, send me a DM on Instagram or email: fromtherootsblog@gmail.com for 25% off your entire purchase! 

Bonus recipe! Ever have the Watermelon Freeze at Taco Bell? Me either! Haha! With that said, I don’t know what it tastes like but I have seen pictures so if we want to go ALLL the way and ring that Taco Bell, then you can simply make a watermelon freeze by adding freshly pressed watermelon juice to the Creamy Coconut Lime Mint Frozen Margarita. I omitted the mint leaves and tequila to make this mocktail version. 

Are you a visual person? Me too! That’s why I created a video on how to make Paleo Crunchwrap Supreme and watermelon freeze on IG reels here

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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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Paleo Crunchwrap Supreme - Naturally full of flavor, fun, and food allergy/sensitivity conscience! 

Ingredients

Taco meat

• 1 lb grass fed ground beef (ground turkey or chicken)

• 1 packet Siete Foods taco seasoning (or low-sodium taco seasoning)

• ⅓ cup low-sodium bone broth or water

Crunchwrap

• 4 Siete Foods Grain-Free Burrito Sized Tortillas

• 4 Siete Foods Cassava Flour Tortillas 

• 1 bag Siete Foods tortilla chips

• 1 jar Siete Foods cashew queso (or spicy queso)

• 2 cups spring mix greens

• 2 avocados

• ½ cup diced tomatoes 

• ⅓ cup fresh salsa

• Avocado oil

• Avocado oil cooking spray

Garnish 

• Siete foods hot sauce

Makes 4 servings

Directions

1. Heat a large skillet over medium high heat with avocado oil spray. Brown ground beef until cooked through, about 8 min. If you have excess fat from the beef, you can drain and place the skillet back on the stovetop. Add the taco seasoning packet and ⅓ cup liquid. Cook, stirring, until well combined and most of the liquid is absorbed, about 3 min. Remove from heat and cover to keep warm. 

2. Use this time to set up an assembly line of ingredients: burrito and normal size tortillas, cooked taco meat, chips, queso, greens, diced tomatoes, mashed avocados, and fresh salsa. 

3. If you are using Siete Foods Burrito sized tortillas, it is best to follow this method to prevent tortillas from breaking: 

   1. Heat 1 tsp avocado oil in a very large skillet over medium high heat. Heat the burrito sized tortillas in the skillet for 10-15 seconds per side. 

   2. It’s all about timing and keeping the tortillas warm so you will be preparing each crunchwrap individually following this method before assembly. *So don’t heat all the burrito tortillas at once! 

4. Transfer the burrito tortilla onto a large cutting board and scoop ⅓ cup of the taco meat into the center of the tortilla. Top with 1-2 Tbsp cashew queso. Gently place about a small handful of tortilla chips on top. (You could also use a tostada or normal size fried tortilla as a substitute) Top with ¼ cup or half avocado mash on top of the chips. Top with spring mix greens, diced tomatoes and fresh salsa. 

5. Place the uncooked cassava tortilla on top and tightly fold edges of the large tortilla toward the center, creating pleats. 

6. Quickly invert crunchwrap so pleats are on the bottom and everything stays together. 

7. Heat skillet with avocado oil spray or 1-2 tsp avocado oil on medium high heat and cook until the tortilla is golden and the seams are sealed together. Flip over and cook until the top is golden. Repeat with remaining crunchwraps. Serve with hot sauce or extra cashew queso and enjoy!

Curry Quinoa with Spicy Roasted Carrots and a Lime Mint Yogurt Sauce

Curry Quinoa with Spicy Roasted Carrots and a Lime Mint Yogurt Sauce - The perfect Indian-inspired side dish that is fresh, flavorful, and family-friendly! 

Apparently, an Indian-inspired side dish is a perfect addition to an outdoor barbeque because the “barbeque” I went to, as well in fact an outdoor pizza party with hotdogs to cook on the fire. Haha, there was no theme but it did not matter because this side dish ended up being the theme of the night!  

And just like the barbeque, there is no rhyme or reason to this recipe other than the fact that it tastes amazing! Who would have ever thought that a yogurt sauce that tastes like a coconut lime margarita could cut through the spicy roasted carrots and a flavor bomb of fluffy quinoa? Topped with the crunchy spicy granola-like mixture and you will find yourself going to flavor town! (I can’t believe I just said that!)

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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Curry Quinoa with Spicy Roasted Carrots and a Lime Mint Yogurt Sauce - The perfect Indian-inspired side dish that is fresh, flavorful, and family-friendly! 

Ingredients 

Curry Quinoa

• 1 cup quinoa

• 2 cups water

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

• 1 Tbsp hot madras curry powder (or regular curry powder)

• 1 tsp salt

Spicy Roasted Carrots

• 1 large bag of carrots (or tri-color carrots)

• 1 Tbsp salt-free spicy seasoning

• 1 Tbsp avocado oil

• 1 tsp salt 

Lime Mint Yogurt Sauce

• ½ cup organic plain yogurt (lactose-free or dairy)

• ½ juice of lime + zest

• ½ tsp organic sugar

• 1-2 Tbsp fresh mint leaves

• ½ tsp salt

Topping blend 

• 2 Tbsp coconut flakes

• 2 Tbsp chopped almonds

• 1 tsp no-salt spicy seasoning

• ¼ tsp salt

Garnish: cilantro and lime wedges

Directions

1. Add all ingredients (from curry quinoa) to a medium pot and prepare quinoa as instructed on the package. 

**What I like to do to save time - add all ingredients (from curry quinoa) to a rice cooker and cook on the white rice setting. 

1. Preheat the oven to 475 degrees. Peel and cut carrots longways. In a large mixing bowl, combine carrots, seasonings, and oil. Toss to combine. Line a large baking sheet with parchment paper and place carrots on the tray. Try not to overcrowd the carrots for even cooking! Cook for 20 min until cooked through and crispy. If you have thicker carrots, you may need to flip carrots over and cook for an additional 15-20 min. 

2. To make the yogurt sauce, simply add all ingredients to a processor or nutri-bullet and blend until fully corporated. Taste test first before setting aside. You may need to add 1 Tbsp increments of water for desired sauce consistency. 

3. In a small bowl, combine the topping blend until fully incorporated. 

4. To assemble your side dish, layer the following components on a serving platter: Curry quinoa, spicy roasted carrots, yogurt sauce, chopped cilantro, and sprinkle topping blend! Enjoy! 

Notes

• Products used in this recipe: salt-free spicy seasoning, hot madras curry powder, curry powder, organic plain lactose-free yogurt

Lemon Pound Cake with a Blood Orange Glaze

Lemon Pound Cake with a Blood Orange Glaze - Bright and simple gluten-free pound cake that’s perfect for any occasion. 

Not going to lie, recipe tasting this pound cake recipe was hard. Mentally hard. I had to wake up early in the morning so that by the time the pound cake was cooled and glazed, I immediately dropped it off at the office before I could think to take a slice for myself. It’s just that good! 

Since I made this recipe close to Mother’s Day, my coworkers alluded to the fact that it’s the perfect Mother’s Day dessert! And, they are right - because what mother doesn’t love moist pound cake and citrus!? If anything, my mother first introduced me to pound cake - lemon pound cake in fact! 

Although bittersweet, even though we are nearing the end of the blood orange season, you can use whatever citrus fruit juice you would like as the glaze. For example, I played with oranges, grapefruit, and limes - all complement the lemon flavor in the pound cake. 

So why not impress your mother with this super easy pound cake recipe! Not only is the recipe super simple (no need for a kitchen aid mixer) but it’s aesthetically pleasing thanks to dehydrated citrus slices! 

All you have to do is: 

1. Preheat oven to 200 degrees

2. Slice citrus thinly using a serrated knife or mandolin

3. Spray bacon rack with a neutral oil spray (like avocado)

4. Place citrus slices on a rack and bake for 1 ½ hour to 2 hours

That’s it! So what are you waiting for, make this now!

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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Lemon Pound Cake with a Blood Orange Glaze - Bright and simple gluten-free pound cake that’s perfect for any occasion.

Ingredients

• 1 ½ cup gluten-free baking 1-to-1 flour

• ½ cup organic cane sugar

• 4 Tbsp lemon juice + zest

• 1 tsp vanilla extract

• ½ cup plain yogurt (dairy or lactose-free)

• 2 eggs

• ¼ cup avocado oil

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Glaze

• ½ juice blood orange

• ½ tsp vanilla extract

• ¼ - ½ cup organic confectioners sugar

Directions

1. Preheat the oven to 350 degrees and line your loaf pan with parchment paper and spray the inside using a neutral oil like avocado oil spray. 

2. In a medium bowl, whisk your dry ingredients until combined. 

3. In a larger mixing bowl, whisk your wet ingredients until combined. 

4. Slowly add your dry ingredients into your wet ingredients until combined. The mixture might look thick but that is okay! 

5. Pour mixture into loaf pan, spread evenly into the pan, and bake for 30-35 minutes or until lightly brown and toothpick, when inserted, comes out clean. 

6. While your loaf is cooking, prepare the glaze by mixing the juice, vanilla, and sugar until desired consistency. (may need to add more or less of confectioners sugar or juice)

7. When the pound cake is done baking, let sit in the pan for 5-10 minutes before transferring to a cooling rack. Once the pound cake has cooled down, pour the glaze over the pound cake and enjoy! 

Notes

• To make dehydrated citrus slices: Preheat oven to 200 degrees. Slice citrus thinly using a serrated knife or mandolin. Spray bacon rack with a neutral oil spray (like avocado). Place citrus slices on a rack and bake for 1 ½ hour to 2 hours. That’s it!

Creamy Coconut Lime Mint Frozen Margarita

Creamy Coconut Lime Mint Frozen Margarita - A light and refreshing tropical escape - Made with healthy fats and protein - great as a blood sugar stabilizer. Mocktail version is great as a snack option! 

If you have been with me long enough, you know tequila-based cocktails are my favorite! Hello, chili lime mango smoothie, the perfect Paloma, and spicy watermelon margarita. But I think this one may be my new favorite! 

Why, do you ask? Maybe it’s because coconut is my favorite fruit. Or that the song, Coconut - Harry Nilsson showed me that limes and coconuts should be married. Or that this cocktail literally takes me on a virtual tropical vacation. 

And yes, those things are true, but what I love about this recipe is that it’s great as a mocktail. Very similar to the adrenal cocktail, if you add a scoop of collagen to the recipe, you will have an even ratio of fat to protein to carb, making this a great blood sugar stabilizer! 

Even if you are still enjoying this as a libation, coconuts have a stable, saturated fatty acid that helps to stabilize blood sugar levels as well as to decrease the rate of alcohol absorption. But that doesn’t mean you need to overconsume! 

Cocktails can be great if consumed in a balanced way so cheers and drink responsibly! 

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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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Creamy Coconut Lime Mint Frozen Margarita - A light and refreshing tropical escape - Made with healthy fats and protein - great as a blood sugar stabilizer. Mocktail version is great as a snack option! 

Ingredients

• ½ cup ice

• ½ cup coconut water

• ¼ cup coconut cream

• 3 oz tequila

• Juice of one lime

• A small handful of fresh mint

• 1-2 Tbsp sweetener (pure maple syrup, honey)

• Pinch of sea salt

• 1 scoop collagen (optional)

(makes 2 servings)

Directions

1. In a blender, blend all ingredients until smooth and creamy. Taste test -may need to add more lime juice, fresh mint, or sweetener for desired taste. 

2. Pour into a salted rim margarita glass and garnish with coconut flakes, lime wedge, and fresh mint. Enjoy responsibly!