Jeannette Root

love this peanut butter & jelly smoothie for a little sweet snack!! 🍓🥜🥤 1 frozen banana 1/2 heaping cup frozen strawberries 1 scoop strawberry protein (or vanilla — love @equipfoods and my code is JEANNETTE) 1 scoop colostrum (optional) 1 tbsp peanut butter (if you haven’t tried @onetrickponynuts … you must) 1/2 cut nut milk pinch sea salt add everything to a blender and blend everything until smooth and creamy. add a spoonful of yogurt (i love @painterlandsisters) to the bottom of a glass, drizzle the sides with peanut butter, and pour in the smoothie. enjoy!

spring things 💄🌼🍦🌊🎾 so nice to be spending more time outside!!!

orange creamsicle matcha latte 🍊🍵💫 the most perfect fresh & citrusy afternoon pick me up ingredients: 1/2 tsp ceremonial grade matcha 2oz hot water (175F) 1-2 tsp maple syrup 2/3 cup milk 1/2 tsp vanilla bean paste or extract pinch sea salt 2-3 tbsp creamer 1 orange (i recommend using one with a lot of flavor, such as a sumo) directions: blend milk, vanilla, orange, and a pinch of salt until smooth. run through a fine mesh strainer to drain the pulp make the matcha: in a small bowl, sift in matcha powder add in hot water (2oz at 175F) and whisk vigorously with a bamboo whisk (or frother) until dissolved and slightly foamy on top add 1-2 tsp maple syrup, depending on how sweet you like it and whisk again fill a glass with ice. add a splash of your favorite creamer. pour over the orange milk. top with the matcha and a dried orange. enjoy!

these samoa cookie overnight oats make my mornings extra delicious 🤤🥥🍫 salted date caramel: 6 dates 2 tbsp almond butter 1/2 cup hot water pinch salt overnight oats: 1 cup rolled oats 3 tsp chia seeds 1 cup non-dairy milk 1 scoop vanilla protein pinch sea salt toppings: shredded coconut (toasted in a pan over medium low for a few mins) chocolate chips 3 jars with lids first make the date caramel — soak the dates in 1/2 cup hot water for 15 mins blend the dates with the soaking water, almond butter, and pinch salt until smooth and creamy. pour into a small container. then, using the same blender, make the protein milk — add milk, protein, and sea salt to the blender. blend until creamy add 1/3 cup oats and 1 tsp chia to each jar. pour blended milk evenly amongst each jar. stir well. add a spoonful date caramel, sprinkle of chocolate chips, and toasted coconut to each jar stir, and top with more caramel, toasted coconut and chocolate chips place lids on the jars and refrigerate overnight

it wouldn’t be an easter series without healthier reese’s peanut butter eggs!! ep. 4 of my easter series are these gluten free, refined sugar free remakes that i cannot get enough of! hope you try and love 🐣🥜🫶🏼 ingredients: 1/3 cup shredded coconut 1/4 cup oat flour 5 soft dates 1/3 cup peanut butter 1/2 tsp sea salt 2-3 tbsp almond milk to *just* moisten the dough 1/2 cup chocolate chips (use milk chocolate for a more *real* reese’s experience) directions: add coconut to a blender or food processor. blend until it forms somewhat of a flour consistency. add the dates. pulse a few times until there are no large pieces. add pb, oat flour, sea salt, and pulse a few times. add almond milk 1 tbsp at a time to *just* moisten the dough (i added about 2 tbsp). pulse until uniform use a cookie scoop to scoop the dough into balls and roll into an egg shape. freeze for about 10 mins melt the chocolate chips. using a fork and spoon, cover the eggs with chocolate, sprinkle with flaky salt and place in the fridge for an hour. store in fridge for about a week or freezer for longer

take me back to two weeks ago, soaking in hot springs and the desert sun 🌞🌴👙