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!

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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
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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!


Cinnamon Raisin Cookie Dough Balls

I may or may not be the only person in the world like this, but growing up (and to this day) I’ve actually always prefered cinnamon raisin cookies to chocolate chip…. Anyone out there crazy too or just me?

Anyways, not only is the actually cookie better in my opinion, but oh my… the cookie dough? MMMMMM. Impeccable. I can’t get enough of the stuff! So when I decided to make a healthy version of it, I was a little hesitant because I knew how dangerous it would be. I may lose all self control and start eating the stuff by the batch. Yikes.

When I was little I was the same way with cookie dough, I was always eating it by the spoonful at Christmas-time while Mom was doing her best to fend me off and make Christmas cookies. But one fateful day I actually got salmonella poisoning from eating raw cookie dough and had to be hospitalized for a week. Yeah, so now you know it’s not just some made up story parents tell you to scare you off. That stuff actually happens. And it is NOT a good time.

But nowwwwww, since this recipe is dairy, gluten, and refined sugar free (and egg free), I can eat all I want without having to worry about another trip to the hospital! TBH I’ve made this, not even bothered to roll it into balls, and brought it with me in a jar to a movie and I ate the whole darn thing. The only repercussion was I was very full. But that I can definitely handle.

Okay that’s enough rambling from me for one day, I’ll letcha get on with your lives. And I promise I’m working on a chocolate chip cookie dough recipe too for everyone out there who isn’t like me BUT do yourselves a favor and give this one a try too because it’s da bombbbbbb.

Cinnamon Raisin Cookie Dough Balls

  • Servings: 8 Balls
  • Difficulty: easy
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Ingredients

  • ½ cup gluten-free oat flour
  • ¼ cup gluten-free rolled oats
  • 1 tsp cinnamon
  • 1 Tbsp raw honey
  • 1 Tbsp MCT oil (or virgin coconut oil)
  • 1 Tbsp no sugar added applesauce
  • ½ tsp vanilla extract
  • 2 Tbsp raisins

Directions

  1. Add all your ingredients to a bowl and mix together until everything is thoroughly combined.
  2. Scoop out about 1 tablespoon worth of dough and roll into a ball. Repeat until all the dough has been used.
  3. Store in the fridge and enjoy!


The Bread-less Breakfast BLT

Ok so I absolutely DIE for a good BLT, but as I get older I find that the more bread I eat, the less my joints work. Sounds weird, but I’m telling you every time I eat bread I ache in my knees and all the places where I’ve broken bones.

So naturally, like I do with most things that don’t make me feel great, I decided to do something about it and create a BREAD-LESS breakfast BLT that’s just as amazing and delicious and easy but doesn’t make me feel like a 100 year old woman.

And the best part about this is it’s so freakin easy to make! You don’t even need to eat it as a sandwich. Chop up those tomatoes and eat it as a breakfast bowl! The deliciousness is endless. So next time you’re craving a BLT and have 10 minutes to spare, make this bad boy. You’ll thank me later.

The Bread-less Breakfast BLT

  • Servings: 2 BLTs
  • Difficulty: easy
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Ingredients

  • 1 beefsteak tomato, sliced into about 1/2 inch slices
  • 2 large organic free-range eggs
  • 2 slices bacon, cut into smaller pieces
  • 1/2 avocado, sliced
  • salt and pepper to taste

Directions

  1. Heat a pan over medium heat. Once hot, add your bacon and cook, flipping occasionally, until crispy.
  2. Remove the bacon pieces to a paper towel and add the eggs to the same pan with bacon grease. Scramble the eggs and stir occasionally until the eggs are cooked.
  3. Layer your eggs, bacon, and avocado onto your tomato “buns,” season with salt and pepper, and enjoy!


Cashew-Based Vegan Ranch Dressing

Have you ever know anyone growing up who literally put ranch dressing on everything?

Yep. That was me.

I kid you not if it was dippable I was dipping it in ranch. Carrots, pizza, chicken, you name it. I ranched it.

Anyways, flash forward to now. It has been years since I ranched anything 1. due to my wonderful dairy intolerance and 2. because ranch dressing on everything isn’t exactly the best thing for you.

BUT. I recently decided to embark on a Bailey-friendly version of ranch dressing to dip my veggies in because I’ve been eating way too much hummus and frankly I’m just ready to have ranch dressing back in my life. Soooooooo, I introduce to you, the MOST delicious and easy cashew-based ranch dressing EVAAAA!!!!!

Not even being dramatic guys, this is so good. I made a whole batch and we finished the entire thing that night. There wasn’t even time for a picture. Oh well, that just meant I had to make another batch to photograph (and then eat soon afterwards). So, my fellow ranchies out there, please enjoy this delicious healthified dip and have a fantastic day.

Cashew-Based Vegan Ranch Dressing

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • ¾ cup raw cashews
  • ¾ cup cashew milk
  • 1 Tbsp lemon juice
  • 1 tsp apple cider vinegar
  • ¼ cup water
  • ½ tsp salt
  • 1 clove garlic
  • ¾ tsp onion powder
  • 3 Tbsp fresh dill

Directions

  1. Soak your cashews in hot water for 30 minutes.
  2. While your cashews are soaking, add the lemon juice and apple cider vinegar to the cashew milk and let it sit for at least 10 minutes.
  3. Drain and rinse the cashews three times, then add to a blender with the milk mixture, water, salt, garlic, and onion powder. Blend until smooth.
  4. Add the dill and pulse to gently blend it in, but be careful not to overdo the blending or your sauce will turn green!
  5. Store in the fridge and enjoy!