It's breakfast time: Sweet Celeriac Root Hash

Sweet Celeriac Root Hash

I have been loving all of the winter root vegetables, so I tried to get creative this morning. I created this sweet and savory breakfast hash and threw a dollop of it on top of a spinach and mushroom frittata. The final picture didn't come out too beautifully, but it tasted fantastic. The recipe below will serve two people, and you can make a really delicious mash with the leftover half of the celeriac root. It is an awesome potato substitute with way more flavor and great nutrients.

Ingredients:
- 1/2 celeriac root, peeled & shredded
- 1 small sweet potato, peeled & shredded
- 1 small apple, peeled & diced
- 1 small onion, diced
- Olive oil

- sea salt, pepper, and garlic powder to taste

Instructions:

1. Heat olive oil over medium heat

2. Add diced onions and cook for about 5 minutes until soft

3. Add shredded celeriac, sweet potato, and apple (use a cheese grater or food processor for these)

4. Season with a little sea salt, pepper, and garlic powder
5. Cook for 15-20 minutes until it fully cooks through and gets a little crisp like hash browns. I stirred it quite a bit at first but then let it sit for a few minutes at a time so the bottom would brown.
6. Serve on top of your favorite frittata or topped with poached eggs.

   

  

Source:

Sooo Paleo: Sweet Celeriac Root Hash: Happy Sunday people. Today was an interesting and informational day for many reasons: 1. (I thought) I bought a rutabaga for today's r...

Protein Roasted Cinnamon Almonds

Ingredients:

2 cups of raw almonds

¼ cup of almond flour

¼ cup egg whites

¼ cup raw no sodium almond butter

Splash of pure organic vanilla extract

1 scoop of vanilla or chocolate whey protein (I use Advanced Genetics Iso-Phase)

½ tsp of cinnamon (you may use more)

2 packets of stevia

Directions:

• First I make a paste with egg whites and protein powder to avoid lumps
• Place everything together into a blender or mixer and blend until everything is well combined
• Place almonds in a large bowl and add the creamy goodness and mix the almonds and let sit in the fridge for 30 min or overnight (the almonds will absorb the vanilla extract and cinnamon)
• If you have too much of the coating add more almonds to use up the coating…More almonds!!! 
• Once you pull the almonds from the fridge mix them one more time
• Line baking sheet with parchment paper and place almonds on baking sheet
• Bake at at 350F for 12-15 minutes until the almonds start to brown so keep checking them throughout as every oven is different

Some Tips:

Tip #1 Any leftover coating maybe mixed with some oats and a little more egg whites to get the right consistency of cookie dough and made into a couple of protein cookies. Yummy!!! No waste!

Tip #2 Any leftover baked coating that fell off may be used to sprinkled over your Greek yogurt or morning oatmeal.

Summer Smoothies

With just a few weeks left in my contest prep ….I will start to roll out some of my favorite recipes….Of course I will start with the things I have missed the most in my meal plan as I prep for my show. In this first roll out are my smoothies which I absolutely love!!!! I still have protein shakes however they are modified to my current micronutrient specifications and needs. In a few weeks I will enjoy this collection of smoothies on a regular basis either on the Go, Pre or Post-workout. Hope you try and enjoy them as much as I have! I sure miss them!!!! You can find all my reciepes on FACEBOOK under MY NOTES or on this blog page under MY PAGES- All About Food 

ENJOY and if you have any requests I would be happy to customize a smoothie for you!
xo Grace

Blueberry Sunshine:

•1 scoop Chocolate Protein (you can substitute pasteurized egg whites and add 1 tsp. unsweetened coco)

•1/2 cup blueberries

•1/2 banana

•1 cup low sugar/low calorie rice milk or almond or coconut milk (I freeze a tray so the smoothies are thicker)

•2 tbs. of black chia seeds (once blended if you let it sit in the fridge it will thicken to a pudding type mix) don’t use iced milk if you want a pudding type treat otherwise if you drink right away its not too thick)

Dark Moon:

•1 scoop Vanilla protein (you can substitute pasteurized egg whites and add vanilla)

•1 cup low carb low calorie rice milk or almond or coconut milk (I freeze a tray so the smoothies are thicker)

•1/4 cup blackberries

•1/4 cup strawberries

•1 Tbsp. walnut or pecans pieces


Pineapple on the Go-Go:

•1 scoop vanilla protein (you can substitute pasteurized egg whites and add vanilla)

•1/2 cup pineapple pieces (fresh has less calories and sugar) canned is ok!

•1/2 banana

•1/2 cup water /or ice

•Scoop of greens (apple berry or strawberry kiwi)

•1 Tbsp. of Daily Cleanse or Nutra-Cleanse

•1/4 cup dry oats

BLEND this smoothie a little extra!!!


Carrot Cake Indulgence:

•1 scoop Vanilla protein (you can substitute pasteurized egg whites and add vanilla)

•1 cup low carb/low calorie rice milk or almond or coconut milk (I freeze a tray so the smoothies are thicker)

•1/2 cup steamed carrots

•1/2 cup apple or apple sauce

•1 Tbsp. almond butter

•1/8 tsp. cinnamon


Papaya Coconut Bliss:

•1 scoop Vanilla protein (you can substitute pasteurized egg whites and add vanilla)

•1 cup coconut water

•1/2 cup papaya chunks

•1/2 banana

•2 strawberries


Cranberry Crumble:

•1 scoop Chocolate Protein (you can substitute pasteurized egg whites and add 1 tsp. unsweetened coco)

•1 cup low carb low calorie rice milk or almond or coconut milk (I freeze a tray so the smoothies are thicker)

•1/2 cup natural cranberry juice (there is a DIET version by Ocean Spray which has only 10 calories per glass and is sweetened with Splenda)

•1/4 cup dried cranberries (try to find unsweetened)

•Splash of vanilla


All Smoothies recipes are 2 servings and if you have an ice-cream maker once you blend every ingredient throw it into the ice-cream maker and enjoy once ice-cream consistency is reached!!!!