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No Bake Pumpkin Pie Protein Energy BallsThese No Bake Energy Bites: Pumpkin Pie Protein Balls are adelicious and gluten free snack or breakfast bursting with fiber,protein and Vitamin A.Course SnackCuisine AmericanPrep Time 5 minutesTotal Time 5 minutesServings 12 ballsCalories 227 kcalAuthor Kate KordsmeierIngredients 1/2 cup organic canned pumpkin5 organic Medjool dates1/4 cup gluten free oats1/4 cup organic flaxseed1/4 cup almond butter1/4 cup organic raw pecans2 tablespoons organic pumpkin pie spice1 teaspoon organic maple syrupInstructions1. Place all ingredients in a food processor and pulse until ingredients are combined and sticky.2. Using your hands, roll mixture into balls, about 1-2 tablespoons each. If it gets too sticky, dipyour fingers in lukewarm water to help smooth the balls out.3. Place on a plate or in a container, cover and refrigerate for at least 1 hour. Serve and enjoy!Recipe NotesYou can store in fridge for up to two weeks or in the freezer for a month.

SOUP & SALADEasy Healthy Vegetable Soup with TurmericIn less than 30 minutes, this healthy vegetable soup will bringcomfort to your table with major nutrition benefits. Thanks toturmeric, easy frozen veggies and roasted nori (seaweed) thistasty detox soup recipe is full of nutrients and great for weightloss. Isn't hearty homemade soup the best?! Plus it's vegetarian,Paleo and gluten-free.Course SoupCuisine AmericanPrep Time 5 minutesCook Time 25 minutesTotal Time 30 minutesServings 6 servingsCalories 344 kcalAuthor Kate Kordsmeier rootandrevel.comIngredients 2 tablespoons organic extra-virgin olive oil1 yellow onion , diced3 organic carrots , peeled and diced2 cloves garlic , minced1 teaspoon organic red pepper flakes2 teaspoons organic ground turmeric1 1/2 teaspoons kosher salt1 teaspoon fresh ground black pepper2 (14.5-ounce) cans organic diced tomatoes no-salt-added4 cups organic, low-sodium vegetable broth6 cups organic frozen veggies (I recommend haricot verts, lima beans, cut okra, corn)2 sheets roasted nori , cut into 1-inch piecesInstructions1. Add olive oil to a large dutch oven over medium-high heat. Add onions and carrots and sauteuntil soft, about 5 minutes. Add garlic, red pepper flakes and turmeric and cook until aromatic,about 2 minutes. Season with salt and pepper.2. Add diced tomatoes and vegetable broth, stirring until combined. Add frozen veggies, stirringuntil evenly mixed into the soup. Add nori pieces and stir until thoroughly mixed.3. Reduce heat to low, cover the dutch oven and simmer for 15 minutes.4. Uncover and serve immediately.

Quick Easy Salsa Verde Chicken and White Bean SoupIn just 15 minutes, this quick easy salsa verde chicken soup withwhite beans comes together for a fresh and healthy bowl full offlavor and nutrients!Course SoupCuisine MexicanPrep Time 5 minutesCook Time 10 minutesTotal Time 15 minutesServings 8Calories 342 kcalAuthor Kate Kordsmeier rootandrevel.comIngredients 2 cans cannellini beans (can also use Great Northern beans)2 cups salsa verde4 cups shredded rotisserie chicken (could also use 1-2 pounds of ground chicken or groundturkey)4 cups bone broth (I recommend chicken, but you can also use boxed organic broth, eitherchicken or veggie broth is best)1 avocado, sliced for garnishchopped cilantro, for garnishInstructions1. In a large dutch oven over medium-high heat, add the beans, salsa verde and broth. Stir tocombine. Bring to a boil, then cover and simmer on medium-low heat for 10 minutes.2. Serve immediately and garnish with avocado slices, cilantro and any other desired toppings-scallions, sharp cheddar, tortilla chips, sliced jalapenos or sour cream would be great.Recipe NotesIf you substitute raw ground chicken or turkey, brown the meat in a tablespoon of extra-virgin oliveoil in the pot first, before you add the beans, salsa verde and broth. The meat should be justbrowned, about 5-7 minutes, and the rest of the recipe will look the same.

Strawberry Pickled Beet Salad w/ White BalsamicDressingJust in time for summer BBQs, this Strawberry Pickled Beet Saladwith White Balsamic Dressing is an easy, healthy side dish.Garnished with feta, avocado, crispy quinoa and atangy vinaigrette, this gluten-free and vegetarian arugula salad is asummertime classic!Course SaladCuisine AmericanPrep Time 10 minutesCook Time 30 minutesTotal Time 40 minutesServings 4 peopleCalories 235 kcalAuthor Kate KordsmeierIngredientsFor the Dressing 2 tablespoons white balsamic vinegar 1 teaspoon dijon mustard 1 clove garlic , minced 1 tablespoons organic extra-virgin olive oil 2 tablespoons organic basil (fresh), chopped salt and pepper , to tasteFor the Salad 1/4 cup toasted quinoa 2 cups organic baby arugula 1 pint strawberries , quartered 1 6.5-ounce package Love Beets Organic Mild Vinegar Beets (roughly 5 cooked beets, pickled),quartered 1 avocado , diced 1/4 cup organic crumbled fetaInstructions1. In a medium pot, combine quinoa with 1/3 cup water. Bring to a boil, cover and simmer for 15minutes. Once quinoa is fully cooked, spread out on a baking sheet in an even layer. Adjustoven rack to upper third (about 6-8 inches away from the top) and preheat broiler. Roastquinoa for 7-8 minutes, stirring halfway through. Be sure to check frequently as you don'twant the quinoa to burn, just to get crispy and crunchy. Set aside to cool.2. Meanwhile, make the salad dressing by combining all of the ingredients in a small glass bowland whisking with a fork to combine. Season with salt and pepper to taste.

3. In a large salad bowl, add arugula, strawberries, beets, avocado and crumbled feta. Add thecooled quinoa and drizzle the salad dressing over top. Toss to combine. Serve and enjoy!DRESSINGS, SAUCES & MARINADESApple Cider Dijon Vinaigrette Salad DressingStore-bought salad dressing brands are often filled with excess sugar and sodium, inflammatoryoils, preservatives and harmful additives like MSG, gums, and artificial colors and flavors.Fortunately, making your own salad dressing couldn't be easier-this healthy homemade vinaigrette is Paleo, gluten-free, vegan andabsolutely delicious!Course SaladCuisine AmericanPrep Time 2 minutesTotal Time 2 minutesServings 4Calories 62 kcalAuthor Kate Kordsmeier rootandrevel.comIngredients 1 teaspoon Dijon mustard (I recommend Sir Kensington's)1 clove garlic, minced1 pinch organic red pepper flakessalt and pepper , to taste1-2 tablespoons organic raw apple cider vinegar2-3 tablespoons organic extra-virgin olive oilInstructions1. In a medium glass bowl, combine all ingredients and whisk with a fork to combine.Recipe NotesThis should make enough dressing for a large salad that would feed 2-4 people.Start with just 1 tablespoon vinegar and 2 tablespoons olive oil and adjust as you go. There are nohard and fast rules with this salad dressing, so if you need to thin it out, add more vinegar. If youwant to thicken and coat the lettuce more, add more olive oil. It's totally up to your personalpreference. I never measure the ingredients when I'm making and instead simply taste and adjustas I go.

5-Minute Homemade Chimichurri SauceIn 5 minutes, you can make this nutrient-dense authentic Argentinochimichurri recipe, bursting with flavor. Authentic, healthy anddelicious!Course SauceCuisine South AmericanPrep Time 5 minutesTotal Time 5 minutesServings 1 cupsCalories 143 kcalAuthor Kate Kordsmeier rootandrevel.comIngredients 1 bunch fresh parsley, stems removed1 bunch fresh cilantro, stems removed1 tablespoon organic oregano2 cloves garlic2 teaspoons organic red pepper flakes2 tablespoons organic raw apple cider vinegar1 tablespoon lemon juice1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/2 cup organic extra-virgin olive oil, plus a few tablespoonsInstructions1. Add all ingredients to a food processor and pulse until smooth. If you need to add more oil, adda tablespoon at a time until desired consistency is reached.2. Reserve sauce in a jar in the fridge for up to 2 weeks.

Homemade Arugula Pesto Sauce RecipeIn less than five minutes, this homemade arugula pesto saucerecipe comes together for a delicious, healthy sauce that's burstingwith nutrition and flavor, perfect for grilled meats, roastedveggies, pasta, and salads.Course Main CourseCuisine ItalianPrep Time 5 minutesTotal Time 5 minutesServings 1 cupCalories 226 kcalAuthor Kate Kordsmeier rootandrevel.comIngredients 2 cups organic baby arugula1/4 cup organic pine nuts1/4 cup parmesan cheese , grated2 cloves garlic1 lemon , juiced1 teaspoon salt1/2 teaspoon pepper3/4 cup organic extra-virgin olive oil1 teaspoon organic red pepper flakes (this just gives the tiniest kick to the sauce and adds alayer of complexity)Instructions1. Add all ingredients to a food processor (I recommend this one) and pulse until smooth. If youneed to add more oil, add a tablespoon at a time until desired consistency is reached.2. Reserve sauce in a jar in the fridge for 1 week, or freeze for a future use.

MAINSThe Best Grilled Steak Marinade Recipe EVERThis is the best grilled steak marinade recipe.EVER! It's quick andeasy, an extremely versatile steak seasoning that works on any cutof steak and it will WOW everyone you serve it to, especially whenthey learn it's actually healthy! Perfect for Father's Day, too.Course Main CourseCuisine AmericanPrep Time 5 minutesCook Time 15 minutesTotal Time 20 minutesServings 4 servingsCalories 310 kcalAuthor Kate KordsmeierIngredients 2 tablespoons organic avocado oil1/2 cup organic Tamari (gluten-free soy sauce)2 tablespoons organic Worcestershire sauce1 large lime, juiced2 cloves garlic, minced1 tablespoon organic red pepper flakes2 tablespoons organic parsley, chopped1 tablespoon coarse sea salt1 tablespoon freshly ground black pepper1-2 pounds organic, grass-fed steak of choiceInstructions1. In a large glass bowl, combine the first 8 ingredients (tamari through black pepper) and stir tocombine. Pour marinade over steak and let sit for at least 30 minutes, up to overnight, in thefridge. I like to put the steak into a sealable bag and pour the marinade in, shake it up and letsit.2. When ready to cook your steak, preheat your grill to 400F. Cook steak, flipping halfway, untilan internal thermometer reads 135F for medium-rare. The length of time will depend on thecut of steak you choose and how thick the steak is. Generally speaking, I recommend 5 minutesper side per inch of steak. But you'll have to watch the steak closely and monitor thetemperature to ensure it's cooked to your liking.

Rainbow Spring Rolls with Papaya Noodles SpicyPeanut SauceThese healthy Rainbow Spring Rolls with a spicy Vietnamesepeanut sauce are a colorful vegetarian recipe perfect for Spring'sfresh veggie bounty.Course Appetizer, Main CourseCuisine Thai, VietnamesePrep Time 30 minutesTotal Time 30 minutesServings 6 peopleCalories 169 kcalAuthor Kate KordsmeierIngredients 1 papaya, peeled, seeds removed and spiralized or cut with julienne slicer1 large seedless cucumber, spiralized or cut with julienne slicer2 cups shredded purple cabbage1 cup broccoli sprouts1 avocado, sliced1 red bell pepper, thinly sliced1 cup mixed chopped herbs (recommended basil, mint and cilantro)12 organic rice paper wrappers2 tablespoons peanut butter (recommended Sprouts brand)1/4 cup organic tamari (gluten-free soy sauce)1 tablepoon fish sauce1/2 lime juiced1 tablespoon sriracha (recommended Sprouts brand)Instructions1. Spiralize, julienne and slice all vegetables (papaya through red bell pepper) and chop all herbs.2. Add warm water to a large glass bowl. Lightly dip rice paper wrappers (one at a time) into thewater until they become soft and pliable. Lay on a flat work surface. Add vegetables to thecenter of the wrapper (if you want to make a rainbow, start with red peppers at the top,followed by papaya noodles, cucumber noodles and purple cabbage). Top with sprouts,avocado and herbs. Fold the edges of the rice paper wrapper together and then roll up like aburrito. Set aside and repeat until all spring rolls are made.3. Meanwhile, to make the dipping sauce add peanut butter, tamari, fish sauce, lime juice andsriracha to a food processor or blender, and pulse until smooth. Pour into a small bowl and dipspring rolls into the dip. Enjoy!

Recipe NotesIf you have leftover veggies, you can make more spring rolls or you can combine everything intoone large bowl, top with the sauce and make a spring roll salad.**You can buy rice paper wrappers online or at Sprouts. Though white rice paper wrappers makefor prettier spring rolls, I also love using brown rice paper wrappers for added nutrition.**If you'd like to make this entire recipe 100% vegan/vegetarian, you can swap the fish sauce forlime juice.

Slow Cooker Pulled Pork Banh Mi BowlsThis recipe for Slow Cooker Pulled Pork Banh Mi Bowls puts ahealthy twist on the classic Vietnamese sandwich. Made in thecrockpot with pork shoulder (or pork butt) with a delicious Asianmarinade, this tender pulled pork is topped with fresh pickledveggies and served over heirloom rice.Course Main CourseCuisine VietnamesePrep Time 15 minutesCook Time 8 hoursTotal Time 8 hours 15 minutesServings 6 servingsCalories 606 kcalAuthor Kate Kordsmeier rootandrevel.comIngredientsFor the pork: 1 large organic pastured pork shoulder or butt (roughly 4 pounds) salt and pepper to taste 4 tablespoons garlic powder 4 tablespoons ground ginger 1 tablespoon red pepper flakes 1/4 cup fish sauce I recommend Red Boat 1 lime juiced 1/4 cup tamari (gluten-free soy sauce) 2 tablespoons raw unfiltered honey (I recommend Really Raw) 4 leaves kaffir lime (I buy these at international markets and freeze; can use 1 tablespoon oflime zest if you can't find) 1/2 cup bone broth (can substitute any broth of your choice)For the pickled veggies: 2 cups assorted veggies, diced and sliced (I recommend cucumber, carrot, jalapeno and redonion) 1 tablespoon coconut sugar 1 teaspoon sea salt 1/4 cup rice vinegar 1/2 lime juicedFor the bowls: 3 cups cooked rice I recommend Lotus Foods' Forbidden Rice 1/4 cup chopped herbs (I recommend mint, cilantro, and Thai basil)Optional: drizzle with sriracha and/or hoisin sauce

Instructions1. Liberally season the pork butt on all sides with salt and pepper, garlic, ginger and red pepperflakes. Add the pork to a large slow cooker (this one is my favorite).2. Evenly pour the fish sauce, lime juice and soy sauce over the pork butt. Drizzle honey over thepork and throw the kaffir lime leaves into the slow cooker. Pour bone broth over top, cover theslow cooker and cook on low for 8-10 hours, flipping the pork halfway.3. Meanwhile, dice and slice your veggies of choice. In a medium bowl, combine sugar, salt,vinegar and lime juice and stir until sugar is dissolved. Add your veggies and toss to combine.Refrigerate for at least 30 minutes (you can go as long as you like!).4. When the pork is done, shred it apart with two forks and place the shredded pork onto abaking sheet. Pour half of the remaining juices over the pork and broil until crispy. It shouldtake 5-10 minutes, and it helps if you toss halfway through and flip the baking sheet so allareas are crisped equally. Pour the remaining juices over the crispy pork.5. In individual bowls, add 1/2 cup cooked rice (if you're only serving 2 people, you canmicrowave one bowl rather than using all three cups of rice at once). Top with pork, pickledveggies, and chopped herbs. Drizzle with sriracha and hoisin, if desired. Enjoy!

Salmon Sushi Bowls (Gluten-Free)Easy super healthy, salmon sushi bowls are full of classic sushiflavors (soy, wasabi, seafood, spicy mayo, seaweed rice), plusgluten-free delicious!Course Main CourseCuisine JapanesePrep Time 15 minutesCook Time 25 minutesTotal Time 40 minutesServings 4 servingsCalories 492 kcalAuthor Kate Kordsmeier rootandrevel.comIngredients 1 cup gluten-free grains or lettuce2 (4-ounce) filets wild-caught salmonFor the teriyaki marinade: 2 tablespoons organic gluten-free soy sauce (Tamari) 1 tablespoon minced ginger 1 tablespoon minced garlic 1 tablespoon organic raw honey 1 tablespoon fresh-squeezed orange juice 1/2 teaspoon organic red pepper flakes 1 teaspoon toasted sesame oilFor the spicy mayo: 1 tablespoon mayo (I recommend Primal brand) 1 tablespoon sriracha 1 tablespoon mirin (can use rice wine vinegar) 1 teaspoon wasabi powderFor the toppings: 1 avocado diced Optional veggies: shelled edamame, spinach, broccoli, soft poached/fried eggs chopped scallions , for garnish black sesame seeds , for garnish 1 sheet roasted nori , cut into small stripsInstructions1. Cook your grains according to package instructions.2. Turn on the broiler to high (550F) and place salmon on a baking sheet lined with aluminumfoil (the dishwasher in your house will thank you!). Combine all of the teriyaki ingredients intoa small bowl and whisk to combine. Using a pastry brush, gently brush salmon with the sauceuntil fully coated. Put the salmon on the top rack under the broiler and cook for 4 minutes.

Remove salmon, brush again with the marinade and broil for another 4-6 minutes, or untilsalmon is cooked to your liking. I recommend medium-rare. Remove salmon, brush once morewith the marinade and set aside.3. Meanwhile, combine spicy mayo ingredients in a small bowl and whisk to combine. Set aside.4. To dinner bowls, add 1/2 cup cooked grains. Add avocado and any other cooked veggies. Add2-4 ounces salmon (I often cut 4-ounce filets in half to make this recipe serve 4, but if you needmore protein, you can serve 2 with this recipe by using whole filets in each bowl) Garnish withscallions, sesame seeds and nori strips. Enjoy!Recipe NotesI often cut 4-ounce salmon filets in half to make this recipe serve 4, but if you like more protein, youcan

2. In a blender (I recommend Vitamix), combine coffee with ghee, collagen, maca, and cinnamon. Blend until smooth and everything is dissolved. The coffee will look like a latte with foam at the top. 3. Pour into a coffee mug and enjoy! Recipe Notes You can also use coconut oil instead of ghee, if preferred.