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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Dairy-Free Broccoli Cheddar Spaghetti Squash with Chicken

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I remember the first time I ever heard of nutritional yeast. I mean, say it out loud.

Nutritional.

Yeast.

Ew?

If you’ve never seen it before, you probably have no idea what to even picture when you say that. I’ll help you out. It’s like little crumbly yellow-y dried up flakes in a bag. And as if that’s not weird enough, it tastes like cheese.

So yes, I was a little hesitant to give it a try, but I kept hearing soooo many great things that I finally gave in, and THANK GOD I did. All I have to say is aaaaaaaaahhhh-mazing. As someone who has been forced to give up cheese due to a newfound dairy intolerance, I am completely and utterly thankful that nutritional yeast is a thing. It really does taste like cheese!

Some of my favorite uses for nutritional yeast:

  • sprinkled on top of pasta like a little Parmesan cheese would be
  • mixed in with pizza sauce in lieu of cheese on a pizza
  • made into a dairy-free cheese sauce

So in this case, we’re making an easy-peasy (or should I say easy-cheezy, ba dum chhhh) dairy-free healthy cheese sauce to mix in with our spaghetti squash, chicken (or tofu), and broccoli. YUM. This definitely helps fill the mac ‘n’ cheese void in my heart. And, the best part about nutritional yeast isn’t even the cheesy taste, it’s how good it is for you!

Nutritional yeast is absolutely PACKED with B vitamins, is considered to be a complete protein, contains folates, thiamine, riboflavin, zinc, and more! Anddddd, as if that wasn’t enough already, it’s low in sodium and fat AND is gluten free. Yayyy for all our gluten intolerant foodies too!!

So Bailey, what benefits am I going to see from all these nutrients? WELL. Let me tell you:

  • Improved immune system
  • Improved digestion
  • Antiviral and antibacterial properties
  • Is a source of complete protein which is a great replacement for protein that vegans and vegetarians normally wouldn’t be getting due to a lack of protein from meat
  • Improved metabolism
  • Improved hair, skin, and nails
  • Helps to have a healthy pregnancy

Sounds pretty good, right? And in case you forgot, IT TASTES LIKE CHEESE PEOPLE!!!! What’s not to love? So next time you’re craving a cheesy pasta cheat meal, trick your taste buds by making them think you’re cheating when really you’re just doing your body a favor with all the goodness you’re putting in it. Enjoy!

Dairy Free Broccoli Cheddar Spaghetti Squash with Chicken

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

    Squash

  • 1 medium sized spaghetti squash
  • ½ Tbsp EVOO
  • Broccoli

  • 1 large head of broccoli, separated into florets
  • Chicken

  • 1 pound lean ground chicken
  • ¼ tsp of each of the following: turmeric, salt, garlic powder, and paprika
  • Sauce

  • ½ Tbsp lemon juice
  • 1 Tbsp EVOO
  • 1 clove garlic, minced
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • ¾ cup water
  • ½ cup Bob’s Red Mill Nutritional Yeast
  • 1 tsp xantham gum
  • ½ tsp sea salt
  • ¾ cup Silk Unsweetened Cashew Milk
  • ½ Tbsp tahini

Directions

  1. Pre-heat oven to 400 degrees F.
  2. Cut your spaghetti squash in half lengthwise, scoop out the seeds, and rub ½ Tbsp EVOO on the inside.
  3. Place cut side down on a lined baking sheet (I use a silicon mat, but you could use foil or parchment paper) and bake until tender, about 45 minutes.
  4. Meanwhile, heat a skillet over medium-low heat and add your ground chicken and spices once hot.
  5. Cook until the chicken is cooked all the way through, drain, and set aside.
  6. Steam your broccoli florets for about 3 minutes (until they’re tender), drain, and set aside.
  7. Place all ingredients for the sauce in a high-powered blender and blend for at least 2 minutes to get the sauce nice and warm and thick.
  8. Once your spaghetti squash is tender, remove it from the oven and allow to cool for about 10 minutes (or until you’re comfortable handling it).
  9. Use a fork to scrape out the stringy insides to a large bowl. Add the chicken, broccoli, and sauce and mix everything together.
  10. Serve in a bowl, or if you’re feeling fancy you can scoop everything back in to the spaghetti squash shells and serve in that! But be careful as they can be very flimsy.
  11. * For vegan option, just remove the chicken from the recipe! Or add in tofu if you’d like.


Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

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It’s Taco Tuesday y’all! Being from Southern Arizona so close to Mexico, Mexican food will always hold a special place in my heart. BUT, my stomach begs to differ. True Mexican food can sometimes require an iron gut or you’ll be making a beeline for the bathroom. Thankfully, there are other ways to enjoy the idea of Taco Tuesday without all the beans and cheese (and trips to the bathroom).

With these wonderfully colorful cauliflower tacos, inspired by The Minimalist Baker’s Roasted Cauliflower Tacos , you’ll be sure to bring the fiesta to any Taco Tuesday (or let’s be honest, Taco any-day).

Tortillas for tacos are always a delicious option, but I happened to have a ton of sweet potatoes on hand and thought, “hmmm… sweet potato roti tacos for a healthy twist? Why not!” And that was the start of a beautiful friendship between these cauli/sweet potato roti tacos and my taste buds.

Not only are cauliflower and sweet potatoes a tasty treat, but they are jam-packed with nutrients! Just 1 cup of cauliflower has almost 100% of your daily recommended amount of vitamin C, which promotes skin, brain, and immune system health. It also contains glucosinolates, vitamins K and B6, folate, fiber, manganese, phosphorus, and omega 3 fatty acids which help to maintain normal bodily functions, provide energy, decrease inflammation, and aid in detoxification of the body!

Sweet, sweet, sweet potatoes. My all time favorite of the tuberous roots. Full of beta-carotene, vitamins A, B, and C, manganese, copper, biotin, potassium, fiber, and phosphorous, yeah, you could say they’re pretty good for you. They are energy promoting, anti-inflammatory, help you heal, and so much more! And they’re sweet. Literally SWEET potato. With a sweet tooth like mine how could I not love them?

Now you can’t have Taco Tuesday without chips ‘n’ guac, amiright? Of course! But instead of regular old tortilla chips, try making plantain chips! Holy sweet mother of delicious-ness and also super high in fiber, vitamins, and potassium. Wowza.

Now you’re armed with the tastiest tacos and a new spin on chips ‘n’ guac which is sure to please all your Taco Tuesday tasters (even if there’s only one taster)! Now go, eat your tacos. GO!

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Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

  • Servings: 4
  • Difficulty: easy
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Cauliflower tacos inspired by Minimalist Baker’s Roasted Cauliflower Tacos.

Ingredients

    Roasted Cauliflower
  • 1 small head of cauliflower cut in pieces
  • 1 Tbsp coconut oil
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • Taco Filling / Toppings
  • 1 sliced yellow pepper
  • 1 cup of sliced purple cabbage
  • ¼ cup diced red onion
  • Fresh chopped cilantro
  • Lime wedges
  • Sweet Potato Roti
  • 1 large sweet potato, boiled and skin removed
  • 1-2 cups whole wheat (or your favorite gluten free) flour
  • Plantain Chips
  • 1 large or two small plantains
  • 1 Tbsp coconut oil
  • 1 tsp sea salt
  • Guacamole
  • 3 ripe avocados
  • Juice of 1 lime
  • 2 garlic cloves, minced
  • ¼ cup chopped cilantro
  • ¼ cup diced red onion

Directions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients for the roasted cauliflower in a bowl and toss until all the cauliflower pieces are evenly coated. Place on a roasting pan and set aside for now.
  3. Cook your sweet potatoes (I generally boil mine until tender). Remove them and allow to cool.
  4. Remove the skin from the sweet potatoes and mash. Add about 1 cup of flour. Once the mixture becomes doughy, begin adding a bit more flour and working with your hands. Knead until you have a nice ball of dough.
  5. Roll your dough into a log and cut into about 10-12 equal portions (depending on how big you want your rotis to be. Take each individual piece of dough and roll out into round pieces about 2 mm thick.
  6. Heat a skillet over medium heat. Once the skillet is hot, place one roti in and cook for about 30 seconds, then flip. Keep flipping each 30 second interval until your roti starts to bubble. Once it begins to bubble, cook for about another 30 seconds and then remove. Repeat for each roti.
  7. Thinly slice your plantains and coat with coconut oil and sea salt. Place on a baking sheet and bake in the oven for about 20 minutes, flipping them over halfway through.
  8. Meanwhile, roast the cauliflower in the oven for about 20 minutes until they are tender and a little brown.
  9. Finally, make your guacamole by combining all guacamole ingredients and mixing with two forks (I like my guac nice and chunky).
  10. Serve the rotis with cauliflower and taco fillings on top and a little bit of guacamole.
  11. Vegan option: Replace egg with flax egg.

    Gluten-free option: replace whole wheat flour with gluten-free flour.



Cinnamon French Toast with Persimmons and Blueberries

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Growing up, French toast was a major staple in my diet… mostly due to the fact that it was one of the few things my dad was excellent at cooking. I remember waking up to the sweet smell of cinnamon mixed with melted butter and toast wafting into my bedroom, enticing me to get out of bed and start my day.

Since I am now grown and can’t have buttery, syrup-y, French toast made out of thick slices of white bread every day (for many reasons), I thought I’d re-create the classic my own way. The healthy way.

Instead of going with a classic Brioche or Challah bread, I opted for a nice Ezekiel bread. Ezekiel bread is made from barley, wheat, lentils, spelt, and millet which combine to make a complete protein that is similar to that of eggs. It contains 18 amino acids, is high in Vitamins B and C, and is high in the minerals folate and lysine. Also, because of the way the bread is sprouted, it makes all of the vitamins and minerals contained in the bread more bio-available, which means your body has a much easier time absorbing them. Top that off with no added sugar or preservatives and you’ve got one healthy bread. HOWEVER, keep in mind if you avoid gluten that although there is no flour in Ezekiel bread, there is still a small amount of gluten.

Keeping with my dairy-free diet, I almost always use Silk Original Unsweetened Cashew Milk. It just has such a subtle creaminess while not overpowering any other flavors. It’s my fave.

Now for the toppings!

You may have seen Persimmons before as decorations, but before this year I had no idea you could actually eat those babies! Man oh man had I been missing out. Within about 2 seconds of my first bite of a Persimmon, it skyrocketed to my favorite fruit, not to mention the longer-than-life list of health benefits that come packed in the mighty fruit. Just SOME of the numerous health benefits you would get from eating “nature’s candy” include: increased metabolism, reduced signs of aging, stronger bones, boosted cognitive function, weight loss, decreased inflammation, increased circulation, and aiding in the prevention of certain cancers. Wow. All these amazing benefits (and even more) from just one fruit?! You gotta be kiddin’ me. But I’m not. These powerful benefits come from the high vitamin and mineral concentration which includes vitamins A, C, E, and B6 and the minerals Manganese, Copper, Magnesium, Potassium, and Phosphorus, as well as a large amount of dietary fiber.

Blueberries are also one of my favorite things to top just about anything breakfast-related with. These little guys are packed with vitamins, minerals, and antioxidants that help heart, bone, skin, and mental health, can aid in helping to prevent certain cancers, and assist in maintaining diabetes.

Put all these delicious, nutritious ingredients together and ta-dah! You have a power-packed, scrumptious breakfast ready to be devoured.

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Cinnamon French Toast with Persimmons and Blueberries

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients

  • 10 slices Ezekiel bread
  • 5 eggs
  • ½ cup Silk Unsweetened Original Cashew Milk
  • 1 tsp vanilla extract
  • 1 tsp + a dash of cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 Tbsp coconut sugar
  • 1 Tbsp Ghee or coconut oil to grease the griddle
  • 1 persimmon, sliced
  • 1 cup blueberries
  • ½ cup warm maple syrup

Directions

  1. In a wide, shallow dish place eggs, cashew milk, vanilla extract, cinnamon, nutmeg, ground ginger, and coconut sugar. Gently whisk everything together using a fork.
  2. Meanwhile, heat your griddle (or skillet) over medium heat. Once warm, grease the cooking surface with some ghee or coconut oil.
  3. Using a fork, dip each slice of bread individually in your batter until fully submerged and allow to soak for several seconds. I usually poke a few holes in the bread with my fork while its soaking to allow it to fully capture the batter within the bread. Using your fork, carefully pick up your slice out of the batter and allow the excess batter to drain off of it before placing it on the griddle (or skillet). Repeat for each piece of bread.
  4. Allow each piece to cook until it forms what looks like a golden brown crust on each side and is soft, but firm enough to pick up and cut with a knife. I find depending on how thick your bread is I usually cook each slice for about 3 minutes per side.
  5. Once your French toast has cooked, serve with persimmons, blueberries, and a dusting of cinnamon on top with a side of warm maple syrup.
  6. Vegan option: Replace egg with flax egg.

    Gluten-free option: replace Ezekiel bread with gluten-free bread.