Summer Burger Salad

Burger in a bowl - all the amazing components from a barbeque or straight off the grill, but in salad form! 

Summertime barbeques are the best! A great time for family and friends to come together, hang out by the pool or grill, and just EAT! 

Some of my favorite barbeque dishes are burgers, grilled veggies, fresh fruits and refreshing salads! And if I’m lucky enough, there just might be some leftovers to bring home!

When that glorious time happens, I usually create summertime barbeque in a bowl or burger salad if you will, as a quick lunch or dinner! 

The components of my burger salad are: 

• Massaged kale (kale + sea salt + lemon juice + olive oil) 

• How to make massaged kale and nutrition benefits here. 

• Grass Fed burger patties

• Fresh fruit like strawberries

• Leftover pickles

• Feta or goat cheese crumbles (or just a slice of cheese on the burger)

• Air fried sweet potatoes (since lettuce burgers as a gluten free option is pretty boring!)

• Grilled asparagus

• And Random sauce that compliments the ingredients like buffalo sauce

That is pretty much it! So whatever you have leftover from last night’s barbeque or day grilling, make yourself a quick and easy burger 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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Burger in a bowl - all the amazing components from a barbeque or straight off the grill; but in salad form! 

PREP TIME 10 MIN | Servings 4

Components

• 1–2 heaping cups massaged kale (or mixed greens)

• 4 cooked burger patties or 1 lb cooked ground grass fed beef, turkey, or bison

• ½ cup pickles, sliced

• 1 large sweet potato, cubed

• 1 bunch grilled asparagus spears

• 1 cup strawberries, sliced

• ½ cup feta or goat cheese

• Sauce of choice

Directions 

1. Prepare ingredients or have whatever is on hand from prior barbeque or grill sesh. 

2. To make air fryer sweet potatoes: 

   1. Peel and slice sweet potato into cubed or ¼ inch thick slices. 

   2. Add sweet potatoes to a large mixing bowl, drizzle with oil of choice and toss to combine. Sprinkle desired seasoning blend over the potatoes and toss to combine. 

   3. Transfer fries to an air fryer basket and cook on 400F for about 12-16 minutes, flipping halfway until golden brown and crisp on the outside. 

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Peanut Butter And Jelly Muffins

Peanut Butter and Jelly Muffins - A healthy but flavorful take on the childhood PB&J sandwiches. Using one bowl, naturally sweetened and gluten-free! 

PB&J Muffins. Need I say more!? 

I’m pretty biased when it comes to anything using peanut butter. *Cough Healthy Strawberry Brown Rice Krispie Treats, Healthy Reese’s Peanut Butter Eggs, Peanut Butter & Jelly Protein Smoothie Bowl, Chocolate Peanut Butter Granola and Berry Parfait, Raspberry Almond Thumbprint Cookies, and the list goes on… 

So it was surprising to me that I didn’t have this recipe posted until now! I have been making it for so many loved ones and it has become my nutrition clients’ (link) #1 breakfast and snack favorite, that I just assumed I already had the recipe posted. Haha. 

But I can’t take all the credit for this masterpiece of a peanut butter and jelly muffin recipe. I have adapted this recipe from Minimalist Baker but have adjusted the ingredients just a smidge to make it more feasible and accessible for clients who would like to make these from home! 

With that being said, if I recommend this recipe for a client that is dealing with blood sugar issues, then I usually tell them to opt out of the maple and/coconut sugar and to leave the extra garnishes off like the jelly/jam. And the muffins will STILL taste amazing. 

This peanut butter and jelly muffin recipe will soon be in your go to muffin recipe arsenal. I Promise You! 

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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Peanut Butter and Jelly Muffins - A healthy but flavorful take on the childhood PB&J sandwiches. Using one bowl, naturally sweetened and gluten-free! 

PREP TIME: 5 MIN | COOK TIME: 30 MIN | MAKES 12 Servings

Ingredients

• ¾ cup unsweetened applesauce

• ½ cup creamy or crunchy peanut butter

• ⅓ cup coconut sugar

• ¼ cup maple syrup

• ¼ cup unsweetened milk of choice

• ¼ cup coconut oil (melted)

• 2 eggs

• 1 tsp apple cider vinegar

• 1 ½ cup gluten-free flour blend

• ¾ cup gluten-free rolled oats

• 1 ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp sea salt

• 9-11 tsp naturally sweetened jam of choice

• handful blueberries as garnish (optional)

Directions 

• Preheat the oven to 350 degrees and lightly grease or line a standard 12 count muffin tin.

• In a large mixing bowl, whisk eggs and then add applesauce, peanut butter, coconut sugar, maple syrup, oil and milk and stir until combined and sugar crystals have dissolved. 

• Add baking soda, baking powder, and apple cider and whisk to combine. 

• Lastly, add the flour, oats, and salt and stir to combine. The batter should be scoopable, not pourable. If the batter isn’t on the thicker side, then slowly add in more flour. 

• Pour batter into muffin tins about ¾ full and top with ½ to 1 tsp jam and ¼ tsp more peanut butter. Swirl jam and peanut butter using a toothpick, making sure you don’t get too close to the edges or it will cause seeping when baking and can get too browned. You can also garnish with blueberries and oats on top or create an oat streusel topping! 

• Bake for 26-32 minutes or until a toothpick when inserted comes out clean. Allow to cool in tin for 20 minutes before allowing them to cool a second time on a wire rack. May need to loosen muffins from the pan by sliding a butter knife around the edges.

• Enjoy immediately after! Can keep at room temperature for several days and freezer friendly.  

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Mexican Eggs Benedict

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!

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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

1. Peel the sweet potatoes and cut into ½ in thick slices for rounds or cut sweet potatoes into cubes slices for nacho style. 

2. 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. 

3. 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. 

4. In a medium pan on medium-high heat, ground the chorizo meat until cooked and has a crumbly texture. 

5. 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. 

   1. 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. 

   2. 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!

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Coconut Milk Panna Cotta

Coconut Milk Panna Cotta - A healthy spin on a classic Italian dessert that’s dairy-free, refined sugar-free and gluten-free. Accompanied by your choosing of honey citrus compote, strawberry sauce and dark chocolate sauce! 

When I was in Italy, panna cotta was one of my favorite desserts! And fortunately enough, my body was able to tolerate the luxurious mixture of whole milk and heavy cream. But when ordering panna cotta from an Italian restaurant in the states, it definitely hits me (and my gut!) differently. Lol 

So that is why I have created a healthy spin on the traditional panna cotta, using full fat canned coconut milk. Not only is this dessert dairy free, but it’s also free of refined sugar using pure maple syrup as the sweetener. 

Travel nostalgia birthed this recipe but also the idea of using bovine gelatin. Recently, I have switched over to using Perfect Supplements as my main supplement source - taking desiccated liver capsules as my “multi-vitamin” and switching over to their hydrolyzed collagen powder. And now, I have been wanting to experiment using their bovine gelatin. 

To give you the lowdown on this form of gelatin: 

• Made with 100% beef gelatin (collagen protein)

• Sourced exclusively from brazilian pasture raised (grass fed) cows

• The only gelatin to receive perfectly pure certification 

• And is great for recipes that call for gelatin or a gelling or thickening agent. (i.e. soups, fruit gelatin, gummy treats, custards, marshmallows and more!)

If you want to try it for yourself, here is CANDACE10 for 10% off your first order!

Now, back to Panna Cotta!

A couple tips when making this dish: 

• Make sure to not boil the coconut milk or the gelatin will lose its setting power

• The consistency of panna cotta should have a soft jiggly texture. 

• Panna cotta can be made ahead of time (up to 2 days) and stored in the fridge. 

• You can easily double the recipe when making for a crowd or dinner party!

• Instead of vanilla extract, you could use ½ vanilla bean. 

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Coconut Milk Panna Cotta - A healthy spin on a classic Italian dessert that’s dairy-free, refined sugar-free and gluten-free. Accompanied by your choosing of honey citrus compote, strawberry sauce and dark chocolate sauce! 

4 servings | Cook time 10 min | Prep Time 20 min

Ingredients

• 1 can full fat unsweetened coconut milk

• ⅓ cup pure maple syrup

• 1 scoop or ¼ oz gelatin

• 1 tsp vanilla extract

Strawberry sauce

• 2 cups fresh or frozen strawberries, hulled and sliced

• 3 Tbsp water

• 1 Tbsp organic sugar or pure maple syrup

• Juice of half lemon

Honey citrus compote

• 1-3 citrus fruits (grapefruit, orange, blood orange)

• Honey

• Bee pollen

• Fresh mint leaves

Directions

1. Grease 4 small dishes (ie ramekins, bowls, pudding dishes) to pour the panna cotta into. 

2. In a small saucepan, whisk together half of the coconut milk and gelatin until combined. Set aside for about 5-10 min at room temperature to let the gelatin bloom. 

3. Place the saucepan over medium heat and add vanilla. Whisk thoroughly until gelatin dissolves. Continue to heat until steam rises (but do not bring to a boil). Turn off the heat. 

4. Remove from heat and whisk in maple syrup and remaining coconut milk. Pour the mixture equally into each dish, let sit at room temperature before placing them in the fridge for 2-3 hours. 

5. While the panna cotta is setting, prepare sauce mixture or citrus salad, or both! 

   1. For the strawberry sauce: add sliced strawberries, lemon juice, honey and water to a medium pot. Cook for 7-12 minutes and remove from heat. Blend using an immersion blender, food processor or blender. Strain the sauce into a sieve (to remove strawberry seeds) and transfer sauce to a bowl or jar until ready to use. 

   2. For the citrus salad: slice the citrus fruits, and remove any pith. Cut in smaller pieces if desired. Add a drizzle of honey, bee pollen and mint! 

6. To serve, you can either serve them directly in the dish or unmold them onto a plate. Top with strawberry sauce, citrus salad, or chocolate sauce and enjoy! 

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Harmony Hot Chocolate

Harmony hot chocolate cacao blend for PMS support that tastes delicious! 

Ladies, I will only say this once! PMS is not required to have a period! 

This means that the cramping, headaches, and/or bloating can be prevented!

The most common reason for PMS is due to inadequate production of progesterone. For women, progesterone is important for the regulation of ovulation and menstruation. High levels of stress, such as from a poor diet, low carb/low calorie diet, excessive exercise, anxiety and lack of sleep - all can decrease progesterone levels which creates an imbalance in your hormones. 

Ways that we can bring harmony back to our hormones is by: 

• Eating high-water content foods like watermelon, cucumbers, berries, citrus fruits

• Increase fiber foods like avocado, pears, berries, chia seeds, legumes

• Consume fermented foods like kimchi, sauerkraut, miso soup

• Drink more water

• Honoring self care by: wearing comfy, loose fitting clothing, keep your schedule as open as possible for extra downtime, and nourish yourself with naps, gentle walks, and stretching

But the most fun and easy way that is not on this list is making hot chocolate! We most often crave chocolate so why not indulge in the way that benefits our hormones and cravings!
That is why I started incorporating Organifi Harmony Blend before and during my menstrual cycle. Harmony blend combines powerful superfoods and adaptogens that support inner balance and hormone bliss! And if you decide you want the quick fix, because who doesn’t!? Here is a promo code for ROOTS15 for 15% off! 

But if you would like to make a harmony blend at home, here is an affordable and ingredient accessible blend adapted from the OG - Organifi Harmony! 

Raw Cacao - Sure you could use regular cocoa powder for this recipe but I want to make sure you are getting the full benefits of this superfood. Raw cacao provides high antioxidant levels, improves mood, and the obvious- hormone balance!

Rest of the ingredients: maca, cinnamon, ginger, turmeric, and optional ashwagandha are also beneficial in providing optimal hormonal support while mirroring the taste of a delicious hot chocolate mixture! Even though ashwagandha powder is the star of hormone balance, this product can be hard to find, tends to be on the expensive side, and creates an “earthy” bitter taste that may be off putting. 

More balancing drinks you may like: adrenal cream cider, adrenal cocktail, fire cider bone broth, moon milk, roots juice, and chai spice. 

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Harmony hot chocolate cacao blend for PMS support that tastes delicious! 

Ingredients

Harmony Blend

• 2 Tbsp raw cacao powder (or cocoa powder)

• 1 tsp maca powder

• ¼ tsp cinnamon

• ¼ tso ginger

• ¼ tsp turmeric 

• ¼ tsp ashwagandha (optional)

Hot chocolate 

• ½ cup or more coconut milk

• 1 tsp or more sweetener of choice (ie stevia, honey, pure maple syrup)

• ½ tsp mct oil or coconut oil

• 1 scoop collagen (optional)

Directions

1. Add the harmony blend ingredients to a small bowl and mix until fully combined. 

2. Transfer to a spice jar and store in a dry place until ready to use. 

3. If using a milk frother: add coconut milk, sweetener, oil, and 1-2 Tbsp of harmony blend mixture to milk frother and blend. Serve right away with a dash of cinnamon. 

4. If using stovetop: Add milk, sweetener, oil, and 1-2 Tbsp of harmony blend mixture to small saucepan. Heat for 5-8 minutes on medium heat. Optional but worth it, add mixture to blender and blend for 20 seconds. Serve right away with a dash of cinnamon.

Notes

1. Feel free to use the harmony blend in smoothies, overnight or regular oats, and yogurt. 

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