Jeannette Root

this cozy loaded baked potato and cauliflower soup is keeping us nice and warm 🥣❄️ ingredients: * 1/2 yellow onion, chopped * 2 tbsp olive oil * 1 head of cauliflower (cut into florets) * 3 medium sized russet potatoes (peeled and chopped) * 4 cups chicken broth * 1/4 cup yogurt or sour cream (when blending) * 1 tsp salt * 1/2 tsp ground black pepper * 1 tsp dried thyme * cheddar cheese, bacon, and chives for topping directions: 1. add olive oil a large pot, then add onion 2. sauté for a couple minutes, until the onion is translucent 3. add in cauliflower florets, chopped potatoes, as well as the chicken broth, salt, pepper, and thyme 4. give it a stir, cover, and bring to a boil. once boiling, cook for 10-15 minutes, until the veggies are fork tender 5. remove from heat, and carefully add to a high speed blender (or use an immersion blender) along with 1/4 cup yogurt or sour cream. i did this in two batches because my blender couldn’t hold it all (you can also pulse and leave some larger pieces if you want, but i blended until creamyyyy) 6. return the soup back to the pot and heat over low until hot. stir and add more salt and pepper to taste 7. serve with some fresh cheddar cheese, bacon, chives, flaky salt and fresh cracked black pepper !!

these flavors with the maple tahini sauce is so so good!! i promise you cannot go wrong with a sheet pan dinner 🙌 ingredients: 4 cooked chicken sausage links 1 small red onion 1 sweet potato 1 apple 2 cups brussels sprouts olive oil 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1 tsp dried oregano instructions:  preheat the oven to 425F slice the chicken sausage into rounds chop the onion into thick pieces peel and dice the sweet potato into 1 inch cubes chop the apple into 3/4 inch pieces cut the brussels sprouts in half add the sliced chicken sausage and chopped vegetables to a sheet pan lined with parchment drizzle with olive oil and add seasonings toss to combine, making sure everything is evenly coated with oil and spices.
spread evenly in a single layer on the sheet pan place in the oven and bake for 15 minutes, toss everything. place the pan back in the oven and roast for another 15-20 minutes, until sausage and veggies are golden 
top with maple tahini (recipe below) and enjoy! maple tahini: 2 tbsp olive oil 1 tbsp apple cider vinegar 2 tbsp tahini 2 tsp dijon mustard 1 tbsp maple 1/4 tsp sea salt dash cinnamon fresh ground pepper shake all ingredients in a jar, add a few tbsp water to thin if needed

if you’re looking for something tasty to bake this weekend, this olive oil pumpkin loaf is a guaranteed hit 🎃😍🍂 ingredients // 1 cup all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1 heaping tsp pumpkin pie spice 1/8 tsp ground cloves 1/2 tsp salt 1 cup pumpkin purée 1/2 cup olive oil 2 eggs, @ room temp 1 tsp vanilla bean paste or extract 1/2 cup brown sugar 1/4 cup sugar for the cream cheese frosting: 4 oz cream cheese, room temp 1/4 cup butter, room temp 1 1/2 cup powdered sugar 1/2 tsp vanilla bean paste or extract pinch salt preheat oven to 350° line a loaf pan with parchment paper in a large bowl, whisk together dry ingredients. in another bowl, whisk the wet ingredients pour wet into dry and mix until just combined. pour into prepared loaf pan and bake for 40-45 minutes, until a toothpick comes out clean. let cool completely before frosting for the frosting: using a hand beater, beat butter and cream cheese until combined. then add salt, vanilla, and powdered sugar and beat until smooth and creamy

this cinnamon sugar baked apple is the perfect healthy treat 😍 been loving it for breakfast lately! hope you try it 🫶🏼 ingredients: 1 apple 2 tsp cinnamon sugar (2 tsp sugar mixed with 1/4 tsp cinnamon) butter or avocado oil yogurt and granola for topping directions: preheat oven to 375F cut apple in half scoop out the core place cut side down on a parchment lined baking sheet, spray or brush with avocado oil or butter bake for 13 minutes remove the apple out of the oven, flip, and sprinkle 1 tsp cinnamon sugar onto each half bake for another 5 minutes, until golden place on the apple on a plate, top with yogurt and granola, and enjoy! revamped my air fryer recipe from last year and was also inspired by @audreylillian ❤️

dairy-free walnut fudge adapted from the @goodlfeofficial cookbook!! only 4 ingredients and absolutely dreamy and creamy! i’m loving the Good LFE cookbook for delicious recipes that focus on optimizing gut health and healing 🤝 #LiveTheGoodLFE #ad ingredients: 2 cups chocolate chips (dairy free) 1 can coconut milk 1/4 cup sugar 1 cup walnuts, chopped pinch sea salt in a small saucepan over medium-low heat, combine coconut milk and sugar. cook, stirring often, for 45 minutes or until coconut milk is reduced by half and coats the back of a spoon combine 3/4 cup of the sweetened condensed coconut milk with chocolate chips in a mixing bowl and place on top of a double boiler over medium heat stir until chocolate is melted, being careful to not burn remove from heat, mix in 1 cup chopped walnuts, a pinch of salt,o and pour into a parchment-lined loaf pan. refrigerate until set, about 3 hours. cut into 1½” squares. store in airtight container in refrigerator or freezer until ready to eat

jammy @vitalfarms eggs with chili butter and lemon garlic yogurt, my version of turkish eggs (aka cilbir)  i always choose vital farms eggs because they are ethically produced and come from hens that have outdoor access to fresh pastures 🐓🥹🫶🏼 2 tablespoons @vitalfarms butter 1 tablespoon olive oil
1/2 tsp chili flakes 1/2 tsp paprika 
1 cup yogurt
zest of 1/2 lemon juice of 1/2 lemon 1/2 garlic clove, minced 
salt and pepper to taste 2 @vitalfarms eggs
serve with toasted bread and top with fresh dill to make the jammy eggs:  place eggs into boiling water for 6.5 min, remove and place in an ice bath for 5 min peel, and cut down the middle combine yogurt with lemon zest, lemon juice, minced garlic and a big pinch of salt. stir well and set aside in a small pan on medium/low heat, melt butter with olive oil. once melted, add in chili flakes and paprika. let it bubble a bit, brown and infuse, stirring constantly for 1-2 minutes. remove from heat and set aside spread the lemon garlic yogurt on a plate, place the jammy eggs on top, drizzle with chili oil and garnish with dill use your favorite bread as a vehicle to devour recipe inspo @lindseyeats and a dish i had in portugal! #keepingitbsfree #vitalfarms #pastureraised #vitalfarmsATX #regenerativeagriculture #vitalfarmseggs