Healthified Dairy, Gluten, and Refined Sugar Free Date Nut Pinwheels

OKAY date nut pinwheels have forever been my fave Christmas cookie and this year I’ve made my best decision yet in healthifying these bitches. Huge shout out to The Toasted Pine Nut for her delish egg, refined sugar, gluten, and dairy free cookie dough (borrowed from her Gluten Free Cinnamon Swirl Cookie Recipe) that I used for this recipe and just switched up the filling.

K that’s really all I need to say here cuz these tasty lil treats speak for themselves. So I’m gonna get back to spending time with my family now, but ENJOY and have a very happy holidays!!!!


Healthified Dairy, Gluten, and Refined Sugar Free Date-Nut Pinwheels

  • Servings: 36 cookies
  • Difficulty: easy
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Ingredients

  • The Toasted Pine Nut’s Gluten-Free Dough
  • ¾ cup ghee
  • ½ cup raw honey
  • 1 tsp vanilla extract
  • 4 cups almond flour
  • ¼ cup tapioca flour
  • Date-Nut Filling

  • ¾ pound soft medjool dates, pitted and chopped
  • 1/3 cup coconut sugar
  • 1/3 cup water
  • ½ cup chopped pecans

Directions

  1. Add your ghee, honey, and vanilla together in a bowl and whisk until well combined.
  2. Add in the almond flour and tapioca flour and thoroughly combine until a dough forms.
  3. Dump the dough out onto a piece of wax or parchment paper and place another piece on top. Roll out the dough until it’s an even sheet about ¼ inch thick.
  4. Place in the freezer to set for at least 10 minutes.
  5. Meanwhile, combine all ingredients for the date-nut filling in a saucepan and heat over low heat, stirring continuously until a thick paste forms. Remove from heat.
  6. Using a spatula, spread the date filling in an even layer over the dough.
  7. Using the parchment or wax paper to help you, carefully roll the dough until you have a round log.
  8. Roll the log in wax or parchment paper and refrigerate for an hour.
  9. Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
  10. Remove your log from the fridge and slice it into cookies about ½ inch thick. Place them on your lined baking sheet and cook until they start to get a golden color, about 12-15 minutes.
  11. Allow to cool for 5 minutes then enjoy!

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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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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!


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!