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!


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!


Pumpkin Spice Smoothie Bowl

Okay so as soon as October hit this year I got way too excited about pumpkin spice. Literally you guys I made pumpkin spice EVERYTHING. Every day there was something new.

So I have been eating this unreal pumpkin spice smoothie bowl basically every day and I just now realized I forgot to post the recipe for it because I didn’t want to overload you guys with all my pumpkin spice recipes.

MY B DAWGS.

So here I have for you my most favorite smoothie bowl recipe to date. You are welcome. And my most sincere apologies for taking this long. Enjoy!!!!!

Pumpkin Spice Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

    Bowl:

  • ½ cup frozen pumpkin puree
  • 1 frozen banana
  • 1 Tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ¼ – ½ cup unsweetened coconut milk
  • Toppings Options:

  • fresh sliced banana
  • pecans
  • pumpkin seeds
  • dried white mulberries
  • unsweetened shredded coconut flakes
  • chia seeds
  • almond butter

Directions

  1. In a high-powered blender, add all your ingredients for the smoothie bowl and blend until smooth and thick.
  2. Transfer to a bowl and top with whatever toppings you would like. I always go for all the toppings because I’m a toppings queen.