Dreamy Dark Cacao Rootz Protein Smoothie Bowl

Dessert for breakfast anyone? Okay so it’s not actually dessert but I bet it’d fool just about anyone if they didn’t know better.

K so it was leg day today and ya girl went HARD soooo I decided to treat myself with a little Dreamy Dark Cacao Rootz Protein Smoothie bowl. Rootz is the only protein powder that doesn’t make me feel any ill effects afterwards so bless you Rootz for making such an amazing all-natural paleo protein powder. ILYSM. Rember to use my discount code “bitesbybai” for 10% off at checkout!

 

Dreamy Dark Cacao Rootz Protein Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 frozen banana
  • 4 ice cubes
  • 1 scoop Rootz Protein Powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp ground flax seeds
  • ¼ cup unsweetened cashew milk
  • Toppings:

  • buckwheat
  • coconut flakes
  • cacao nibs
  • 4 strawberries, sliced
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Directions

  1. Add all your ingredients except for the toppings to a high-powered blender and blend until smooth and thick.
  2. Pour into a bowl and add your toppings. Enjoy!
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Healthy Maple Cinnamon Pecan Apple Crumble

K any of you out there who say you aren’t dessert people are straight up lying cuz dessert is life. There’s nothing I love more than a healthified dessert, which is why I’ve been making this Healthy Maple Cinnamon Pecan Apple Crumble (plus a lil scoop of coconut nice cream for funsies) on repeat instead of crushing apple pies this holiday season.

SO FREAKIN EASY AND DELICIOUS PEOPLE!!! Not to mention it’s dairy, gluten, and refined-sugar free!!! AND it’s basically just like eating some apple and oatmeal. So break out your apples and get to chopping because you’re about to be hooked on this holiday season staple. Enjoy!!!

Healthy Maple Cinnamon Pecan Apple Crumble

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 apples, cored and diced (I like using Macintosh apples)
  • 2 tsp tapioca starch
  • 2 tsp cinnamon
  • 1 cup gluten-free rolled oats
  • ¼ cup almond flour
  • ¼ cup chopped pecans
  • ½ tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp maple extract
  • Bites By Bai Dairy-Free Coconut Nice Cream to scoop on top (optional)

Directions

  1. Pre-heat your oven to 350 degrees F and grease a 9-inch pie tin with coconut oil (or your oil of choice).
  2. In a medium sized bowl, add your apples, tapioca starch, and 2 tsp cinnamon. Mix together until all your apples are coated and then spread in the bottom of the pie tin.
  3. Mix together your oats, almond flour, pecans, ½ tsp cinnamon, maple syrup, coconut oil, and maple extract. Then, press it lightly on top of your apples.
  4. Bake for about 45 minutes, or until top is firm and golden.
  5. Remove from the oven and allow to cool for 10 minutes until serving. Serve with a scoop of coconut nice cream (optional).


Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!


Rootz Dark Chocolate Almond Butter (and Greens) Protein Shake

OK so usually when I have smoothies I’ll basically throw all things healthy that I can possibly think of into a blender in order to get the max amount of nutrients possible out of that shake. So for example I’ll throw in some greens, spirulina powder, turmeric root, ginger, Lion’s Mane Mushroom Powder, etc. and it just makes one giant cluster frick of brown flavored smoothie. So maybe not the best in the way of taste, but not the worst.

BUT I’ve discovered a new way to get a majority of those healthy nutrients into my smoothie AND have it taste like an absolute dream. I’m not kidding. Rootz Protein has literally changed my life. It tastes so freakin good and it’s entirely paleo friendly aka it’s made entirely of natural ingredients. Nothing artifical, no chemicals, no preservatives, just things you would find lying around the kitchen. Amazing. Seriously. Just click that little link above (or right here.) and look at the ingredients in there.

AND because I love you guys, you can use the discount code “bitesbybai” for 10% off your entire order at any point in the year BUT as a Black Friday/Cyber Monday deal you can use the code “BFCM” for 20% off your purchase from November 23-27th!!!!!

The most beautiful thing about this shake is that all the deliciousness of the Rootz Protein Powder, dark cocoa, banana, and almond butter TOTALLY takes away the taste of the spinach so you really have no idea you’re secretly getting your greens in there too (except for the fact that you put them in the blender so you know they’re in there). So what are you waiting for?! Treat your tastebuds and your body right and get to making this shake!!!

Rootz Dark Chocolate Almond Butter (and Greens) Protein Shake

  • Servings: 1 shake
  • Difficulty: easy
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Ingredients

  • 1 scoop Rootz Chocolate Banana Nut Protein Powder
  • 1 frozen banana
  • 3 ice cubes
  • 1 Tbsp dark cocoa powder
  • 1 tsp spirulina powder (optional)
  • 1 tbsp almond butter
  • 1 cup loosely packed fresh spinach
  • ½ cup unsweetened cashew (or any non-dairy) milk

Directions

  1. Add all your ingredients to a high-powered blender and blend until smooth.
  2. Pour into a glass and enjoy!


DF and GF Peanut Butter and Banana Chunk Pancakes

Today my morning consisted of a sprint workout, weights, yoga, laundry, and cleaning my entire apartment top to bottom SO yes I made the most massive breakfast of all time and YES I’m gonna eat every last bite cuz ya girl deserves it.

Breakfast is what motivates me to get through my morning every day (since I don’t eat until noon usually, check out my post on intermittent fasting for more deets on that) so this morning to treat myself I made scrambled eggs with avocado, sliced strawberries, and peanut butter banana oat pancakes. Breakfast. Of. Freakin. Champs. And it did not disappoint.

These pancakes, more specifically, were the actual bomb. I might make them again for dinner because yeah, I deserve breakfast for dinner too! Anyways, they’re tasty, filling, good for ya, and dairy, gluten, and refined sugar free so it doesn’t get much better than that!!

Happy Tuesday my peeps!

DF and GF Peanut Butter and Banana Chunk Pancakes

  • Servings: About 4 Pancakes
  • Difficulty: easy
  • Print

Ingredients

  • 1 smashed banana, still kinda chunky
  • 2 large organic free-range eggs
  • 1 tbsp all-natural peanut butter
  • ½ tsp vanilla extract
  • ½ cup gluten-free oat flour (plus more if batter seems runny)
  • ½ tsp baking soda
  • a pinch of salt
  • Extra peanut butter and/or banana for on top (optional)
  • Maple syrup for on top (optional)

Directions

  1. Pre-heat a large non-stick pan or non-stick griddle over medium high heat.
  2. In a medium sized bowl, add your banana, eggs, peanut butter, and vanilla together until combined.
  3. In another bowl, combine your oat flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Add the batter in your ideal pancake sized amounts to the pan or griddle and cook until there are lots of bubbles on top (about a minute) then flip and cook for another minute or so on the other side.
  6. Remove to a plate once the pancakes are fully cooked and add your toppings if you choose to. Enjoy!