Veggie Beef Stew

Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Wouldn’t it be nice to have a fire kindling in the background, snuggled with your dog on the couch with a heavy blanket and warm bowl of stew in hand? Goals, right? 

Well, I can’t promise the fire or the dog but what I can promise you is a super easy but satisfying bowl of veggie beef stew. If anything, as you prepare all the ingredients and throw it into an Instant Pot or slow cooker, you can chop up some wood and steal your neighbors dog if you want to get the full ambiance! Haha

Just like the ultimate fall scene, so is this recipe because while it may look rich and hearty (and it is) it’s actually super cheap to make! 

Beef stew meat is usually the cheaper meat and the rest of the ingredients are fresh or frozen produce so another win! With that said, this recipe is perfect for that week day meal or when you are too tired to make something while costing you pennies to make.

And if you really want to level up the comfort, serve with fresh sourdough bread or gluten-free skillet cornbread. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly. 

Prep: 15 min Cook: 30 min Serving: 6

Ingredients

• 1.5 lbs beef stew meat (or beef chuck roast cut into chunks)

• 3 medium carrots, peeled and sliced

• 3 stalks of celery, sliced

• 1 medium yellow onion, diced

• 3-5 cloves garlic, minced

• 1 lb small potatoes, cubed

• 1 cup peas (fresh or frozen)

• 1 cup green beans (fresh or frozen)

• 1 can (14 oz) fire roasted tomatoes (with liquid)

• 4 cups beef bone broth

• 2 tsp salt, pepper

• 1 tsp thyme

• 1 tsp italian seasoning

• 1 bay leaf

• Cooking fat of choice

Directions

1. Select “saute” on the Instant Pot and add 1 tbsp cooking oil (ie grass fed butter, coconut oil, avocado oil, olive oil). Season meat with salt and pepper and add it to the Instant Pot - searing all sides of  meat until it’s brown.

2. Cancel the “saute” setting and add the rest of the ingredients minus frozen peas and green beans to the pot and stir until combined. 

3. Turn the setting to “pressure cook” or “stew” and set for 30 minutes or “high pressure” for 20 minutes. Once it’s done, allow 10 minutes for natural release before flipping to “venting” position to release any remaining pressure.

4. Press “cancel” then select the “saute” setting and add peas and green beans and cook for about 5-7 minutes. 

5. Take bay leaf out, season with additional salt and pepper to taste, and garnish with fresh thyme. 

Notes

1. Don’t have an Instant Pot but have a slow cooker? You can still make this recipe! Add all ingredients to a slow cooker and set on low for 6-8 hours. Add the frozen green beans and peas 30 minutes before serving. Add more broth if needed.

Grilled Peach and Steak Salad

Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)

Yes, I did in fact, get my peaches from Georgia. Tifton, GA to be exact! As I was driving home from Florida last week, I stopped by the cutest store: The Market at Rutland Farms and picked up a bag of fresh peaches along with assorted fruit preserves to bring back to family. So if you are around the area, you should most definitely stop by! 

Peaches are the perfect sweet addition to any summer salad. But let’s not stop there. Let’s crank up the grill and put some nice grill marks on those bad boys. 

Did you say steak? Yeah, let’s throw some steaks on the grill as well! 

With grilled peaches and steak in hand, the possibilities are endless now! Having steak as your main protein source, you could make a peach chutney to go over the steak and have a side of seasonal veggies and a starchy carb like potatoes or rice. 

Or....

You could make this super easy and just toss a salad together! 

Using less than 10 ingredients and made in under 20 minutes, you have a light but substantial fresh grilled salad with a dressing that can’t be beat! 

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with.

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Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)

Ingredients

• 1 lb grass-fed flank steak

• 1-3 fresh peaches

• 2 handfuls fresh arugula

• 2 handfuls fresh spinach

• 1/2 cup fresh strawberries (sliced)

• ½ avocado (sliced)

• ½ red onion (thinly sliced)

• ¼ cup crumbled feta, goat, dairy-free feta, or blue cheese

• ¼ cup chopped raw almonds

• Steak seasoning of choice (I prefer the classic salt & pepper)

Peach vinaigrette 

• 1 grilled peach halve 

• ¼ cup avocado oil

• 1 Tbsp coconut aminos or balsamic vinaigrette 

• 1 Tbsp apple cider vinegar

• Salt and pepper 

Directions

1. Prepare the flank steaks by seasoning of choice. I prefer a generous seasoning of salt and pepper! 

2. Get the grill ready by setting temperature to medium-high and coating grates with a little bit of cooking spray. 

3. Remove the steaks from the fridge and let sit for 10 minutes. While you are waiting on your steaks, prepare the peaches by cutting them in half, removing the pits, and spraying both sides with nonstick spray. 

4. Cook the flank steaks for about 5-7 minutes on each side until you have reached the desired “pinkness.” Cook the peaches on the grill for about the same time or until the peaches have nice grill markings.

5. Transfer the flank steak to a cutting board and let rest for about 10 minutes covered using aluminum foil. While your steak is resting and peaches are cooling, prepare the dressing.

6. To a food processor, add in the grilled peach half, oil, aminos, vinegar, and salt and pepper. Blend until smooth and creamy. Taste test before removing dressing from processor (i.e. want more peach flavor? Add another peach half! Need more salt? Add in more coconut aminos or salt)

7. Now, it's time to build your salad! To a serving platter, layer with both greens, sliced grilled peaches, sliced grilled flank steak, avocado, red onion, almonds, cheese, strawberries and drizzle with peach vinaigrette. 

Notes

• Red onions are not pictured in the blog pictures or IG reels but it’s strongly recommended for this salad! 

• makes 4 servings

• If you cannot find flank steak - skirt or sirloin cuts are a great alternative as these cuts are not as fatty and will pair nicely with this fresh and summery salad.

Paleo Crunchwrap Supreme

Paleo Crunchwrap Supreme - Naturally full of flavor, fun, and food allergy/sensitivity conscience! 

When I was ditching fast food chains out of my vocabulary, Taco Bell was the hardest! Even when I was a vegetarian during high school, I would get two - cheesy, bean and rice burritos every Wednesday for four years! No joke! 

Now, it’s seldom that I get “fast food cravings” but when I do, yo quiero Taco Bell! 

So when I made the trip back to Georgia, the cravings came wafting back as I passed by the thousands of “Taco Bell” logos on the food interstate exit markers.  

Okay, maybe an exaggeration but this was also the same time that food bloggers were recreating the famous “Crunchwrap Supreme”. So with all this taco bell talk, I had to re-create my own! 

And to make this recipe super easy and fun, I used Siete Foods products for most of the ingredients. Now I know what you are thinking, that’s a lot of processed products! And yes, you are not wrong. Let’s be real here, I don’t think I ever had a recipe on the blog that had at least two processed products as an ingredient for a recipe. 

But I wanted to show you that Siete Foods is a honest, family oriented health company that produces clean products, food allergy/sensitivity conscience, and that tastes freaking amazing! 

With that said, this recipe is automatically paleo, grain-free, dairy-free, and gluten-free - win-win! 

If you would like to try Siete Foods for the first time or would like to order all the products used for this recipe, send me a DM on Instagram or email: fromtherootsblog@gmail.com for 25% off your entire purchase! 

Bonus recipe! Ever have the Watermelon Freeze at Taco Bell? Me either! Haha! With that said, I don’t know what it tastes like but I have seen pictures so if we want to go ALLL the way and ring that Taco Bell, then you can simply make a watermelon freeze by adding freshly pressed watermelon juice to the Creamy Coconut Lime Mint Frozen Margarita. I omitted the mint leaves and tequila to make this mocktail version. 

Are you a visual person? Me too! That’s why I created a video on how to make Paleo Crunchwrap Supreme and watermelon freeze on IG reels here

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Paleo Crunchwrap Supreme - Naturally full of flavor, fun, and food allergy/sensitivity conscience! 

Ingredients

Taco meat

• 1 lb grass fed ground beef (ground turkey or chicken)

• 1 packet Siete Foods taco seasoning (or low-sodium taco seasoning)

• ⅓ cup low-sodium bone broth or water

Crunchwrap

• 4 Siete Foods Grain-Free Burrito Sized Tortillas

• 4 Siete Foods Cassava Flour Tortillas 

• 1 bag Siete Foods tortilla chips

• 1 jar Siete Foods cashew queso (or spicy queso)

• 2 cups spring mix greens

• 2 avocados

• ½ cup diced tomatoes 

• ⅓ cup fresh salsa

• Avocado oil

• Avocado oil cooking spray

Garnish 

• Siete foods hot sauce

Makes 4 servings

Directions

1. Heat a large skillet over medium high heat with avocado oil spray. Brown ground beef until cooked through, about 8 min. If you have excess fat from the beef, you can drain and place the skillet back on the stovetop. Add the taco seasoning packet and ⅓ cup liquid. Cook, stirring, until well combined and most of the liquid is absorbed, about 3 min. Remove from heat and cover to keep warm. 

2. Use this time to set up an assembly line of ingredients: burrito and normal size tortillas, cooked taco meat, chips, queso, greens, diced tomatoes, mashed avocados, and fresh salsa. 

3. If you are using Siete Foods Burrito sized tortillas, it is best to follow this method to prevent tortillas from breaking: 

   1. Heat 1 tsp avocado oil in a very large skillet over medium high heat. Heat the burrito sized tortillas in the skillet for 10-15 seconds per side. 

   2. It’s all about timing and keeping the tortillas warm so you will be preparing each crunchwrap individually following this method before assembly. *So don’t heat all the burrito tortillas at once! 

4. Transfer the burrito tortilla onto a large cutting board and scoop ⅓ cup of the taco meat into the center of the tortilla. Top with 1-2 Tbsp cashew queso. Gently place about a small handful of tortilla chips on top. (You could also use a tostada or normal size fried tortilla as a substitute) Top with ¼ cup or half avocado mash on top of the chips. Top with spring mix greens, diced tomatoes and fresh salsa. 

5. Place the uncooked cassava tortilla on top and tightly fold edges of the large tortilla toward the center, creating pleats. 

6. Quickly invert crunchwrap so pleats are on the bottom and everything stays together. 

7. Heat skillet with avocado oil spray or 1-2 tsp avocado oil on medium high heat and cook until the tortilla is golden and the seams are sealed together. Flip over and cook until the top is golden. Repeat with remaining crunchwraps. Serve with hot sauce or extra cashew queso and enjoy!

Healthy Salmon Patties with Lemon Dill Potato Salad

Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe! 

Growing up as a kid, salmon patties were my jam! I loved them so much, my mother would make salmon patties, mashed potatoes, and peas as my birthday dinner meal. There just wasn’t anything that could top that meal, haha! 

So in honor of my childhood favorite food, I present to you healthier, less oily, and processed salmon patties! These patties are gluten and dairy-free, paleo, and use clean ingredients that can be made in less than 30 minutes. 
To turn this into meal prep or a full dinner recipe, I have added a simple lemon dill potato salad (dairy-free) and grilled asparagus. Just simply divide all ingredients into 3-4 servings and it’s great to store in the fridge for up to 3-5 days.

To make this a quick and easy meal prep, I use canned wild salmon, specifically Wild Planet. You can also use leftover salmon if you have it as well. The ingredients are pretty simple and most likely, you will have everything in your pantry or fridge. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe! 

Ingredients

For the Salmon Patties

• 2-(6 oz) cans wild pink salmon (drained)

• 1 egg (beaten)

• ½ red onion (finely diced)

• ½ red bell pepper (finely diced)

• 4 cloves garlic (minced)

• 1 Tbsp mayo

• 2 Tbsp fresh dill

• ½ lemon (juice)

• 1 Tbsp avocado oil + more for pan-frying

• 1 tsp dijon mustard

• 1 tsp smoked paprika

• ¼ tsp S&P

For the lemon dill potato salad

• 1 bag (24 oz) unpeeled golden or tri-color baby potatoes

• 2 Tbsp mayo

• 1 Tbsp dijon mustard

• 1 clove garlic (minced)

• 1 Tbsp fresh dill

• 1 tsp avocado oil

• ½ lemon (juice)

• S&P to taste

Side

• Asparagus (bunch)

Directions

To make the salmon patties:

1. Add one Tbsp avocado oil to a medium pan and saute the onion, garlic, and red pepper for 6-8 minutes, or until soft and translucent. Remove from heat and let cool.

2. To a large mixing bowl, add the cooled onion mixture along with salmon, egg, mayo, dill, lemon juice, mustard, and seasonings. Combine all ingredients with your hands until well mixed. 

3. Form the salmon mixture into small patties with your hands and place them to the side (make about 6 patties).

4.  Heat 1-2 Tbsp avocado oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel-lined plate. 

To make the potato salad:

1. Boil potatoes in salted water until soft, approx 10 minutes. 

2. Drain and let cool.

3. While the potatoes are boiling, combine the rest of the ingredients in a large bowl. 

4. Once the potatoes are done and are cooled, cut the potatoes into 2-4 pieces and mix into the bowl with the wet ingredients until all the potatoes are fully coated in the mixture. 

5. Serve with additional salt and pepper to taste along with fresh dill and lemon zest. Serve room temperature or refrigerate until ready to serve.

6. To turn this into a meal/meal prep, simply add grilled asparagus as the other side. Divide patties, potato salad, and asparagus into 3-4 servings, and enjoy!  

Notes

• I use the following brands for tuna - Wild Planet, mayonnaise - Primal Kitchen

• To make the salmon patties in the oven rather than pan-frying: line a baking sheet or spray avocado oil spray on a baking sheet and bake at 400 degrees for 10-15 minutes on each side.

• If you would like to make a dipping sauce, simply mix ½ cup mayonnaise, 1 Tbsp finely chopped fresh dill, juice, and zest of half lemon and S&P together until combined and serve!

Peppermint Mocha Roll Ups

Peppermint Mocha Roll Ups - A healthy and seasonal take on the classic fried cheesecake. Made with just FIVE ingredients that are rolled in the Christmas spirit! They are gluten-free, dairy-free, naturally low in sugar, and paleo-friendly (without candy cane!)

If you find seasonal drinks like Starbucks peppermint mocha or homemade hot cocoa with a peppermint stick intriguing during the holidays then look no further! 

I have found a way where you can relive these amazing childhood memories without the sugar crash or tummy woes! 

These roll ups are reminiscent of fried cheesecake sans refined sugar, traditional flour, rancid oils, and dairy - all with a seasonal twist! Made with only five natural ingredients, using avocado oil spray instead of deep frying, and using healthier sugar-laden swaps.

Now, these are peppermint mocha themed using peppermint extract, cacao powder, and instant coffee as the main ingredients but if you would like to switch out the flavor profile, feel free! For example, if you are caffeine sensitive, omit instant coffee. 

If you would like to see how these are made, head over to my IG reels

Click here

And if you are a major peppermint fan, here is my favorite recipe that will cure that fresh tooth ;)! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Peppermint Mocha Roll Ups - A healthy and seasonal take on the classic fried cheesecake. Made with just FIVE ingredients that are rolled in the Christmas spirit! They are gluten-free, dairy-free, naturally low in sugar, and paleo-friendly (without candy cane!)

Ingredients 

To make one roll up

• 1 cassava flour tortilla (or allergy/sensitivity tortilla of choice)

• 2 Tbsp Lactose-Free Plain Yogurt 

• 1 tsp pure maple syrup

• 1 tsp cacao powder

• ¼ tsp instant coffee

• A drop of organic peppermint extract

• Avocado oil spray

Cacao Sugar Mixture

• Cacao powder

• Organic Cane Sugar (or maple/coconut sugar if Paleo)

Toppings

• ¼ cup dark chocolate chips

• 1 tsp coconut oil

• Vegan white chocolate bar (omit if Paleo)

• Organic Candy cane (omit if Paleo)

• Fresh mint leaves

Directions

1. In a small bowl, mix together yogurt, syrup, cacao powder, coffee, and peppermint extract until fully incorporated. 

2. Place the filling mixture in the center of a tortilla and spread crosswise to form a long line of filling. For each roll-up, roll the side closest to you up over filling. 

3. In a skillet, heat avocado oil to medium-high heat. Place roll ups in hot oil and fry on one side for 30-60 seconds. Turn roll ups until all sides are golden brown. Remove from the skillet and immediately sprinkle with the cacao-sugar mixture. 

4. Set on a plate. Continue doing these steps if making more than one roll up. 

5. For toppings, heat dark chocolate chips with coconut oil in the microwave or on the stovetop until melted. Drizzle chocolate mixture over roll ups. If not paleo, add chopped white chocolate bark pieces and crushed candy cane. Garnish with fresh mint and serve immediately!

Notes

• Here are the ingredients I used for this recipe: Siete foods cassava flour tortilla, Chosen foods avocado oil spray, Siggi’s lactose-free plain yogurt, Flavororganics organic peppermint extract, Navitas organic cacao powder, Enjoy Life dark chocolate chips, Pascha organic vegan white chocolate bar, YumEarth organic candy cane
  

• Using these ingredients,  the nutrition facts for 1 roll up (sans toppings) is 128 calories (3g fat; 19g carb; 5g protein; 6g sugars).