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!

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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
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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!