Candy Cane Beet Salad

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2 candy cane beets, peeled and very thinly sliced

big spoonful of mandarin oranges

1 Tbsp pistachios, chopped

2 Tbsp herbed goat cheese

1.5 tbsp olive oil

1/2 tsp agave nectar

1/2 tsp sea salt

1/4 tsp black pepper

2 tsp lime juice

2 tsp apple cider vinegar


1. In a med sized bowl mix together beets, olive oil, agave nectar, sea salt, black pepper, lime juice and apple cider vinegar. Let it merinade for a couple of hours to take the bitterness out of the beets.

2. When you are ready to serve, top with mandarin oranges,pistachios and herbed goat cheese.

xo erin

Garbanzo Bean Salad with Mexican Mango Dressing by My New Roots

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I made this salad for my family….but after trying it I packed it up, put it in the fridge and ate the whole thing myself till it was gone! Thanks My New Roots!

3 cups cooked garbanzo beans (a.k.a. chickpeas) (about 2 cans)
1 red & yellow bell pepper
3 carrots
½ large jicima root
1 cup chopped spinach
½ cup cilantro
(You can use what ever veggies you would like! Try to use veggies that will soak up some of the dressing. Get your greens in there- any greens would be good! )

1 large, ripe mango
¼ cup freshly squeezed lime juice
2 large green onions, with tops
3 Tbsp. extra virgin olive oil
½ tsp. sea salt
½ chipotle pepper in adobo sauce (substitute ¼ tsp. ground chipotle or use your favorite chili spice)

1. Peel mango and place in a blender with all other dressing ingredients. Blend on high until uniform and creamy. It will look like a smoothie. Season to taste.
2. In a large bowl, pour dressing over garbanzo beans and let sit while you prepare the rest of the salad filling. ( I didn’t use all of the dressing. You could also add more veggies to soak up the dressing)
3. As you chop up the vegetables for the salad, add them as you go and stir to get an idea on how much more you need. Stop when the salad is well-dressed but not super gloppy.
4. Serve with sliced avocado and lime wedges on the side. Garnish with more cilantro, sprouts, pumpkin seeds, or whatever you have on hand.

To make it a complete meal: Serve this salad on top of coconut rice or quinoa.

xo erin

Noodles with Tahini Saute Sauce + Peas

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3 parsnips, spiralized

1/3 c frozen peas


1 heaping spoonful of tahini

1 tsp honey

1/2 tsp red pepper flakes

1 tbsp sesame oil

1 tbsp tamari

1/2 tsp lime juice

2.5 tbsp almond milk

1/4 tsp minced ginger

1 garlic clove, minced


  1. In a small sauce pan add all of the ingredients and heat on low heat till it is all combined. Add your almond milk to make your sauce creamy. If you would like it creamier, add more milk.
  2. In another pan with a bit of water, add parsnip noodles and cook on medium till they are soft. Don’t cook too long or they will get soggy.
  3. Warm peas on the oven in a small pot. Drain water.
  4. Add noodles to sauce pan and stir till noodles are completely covered.
  5. Serve warm. Top noodles with peas and black sesame seeds.

xo erin


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I made this up as I went so there are a lot of pinches in this recipe…but it turned out just how I wanted it!!


1 C raw salmon, chopped into cubes

1/3 c avocado, cut into cubes

1 tbsp red onion, finely chopped

1 tbsp soy sauce

1 pinch red pepper flakes

1 tsp lime juice

1 tsp agave

pinch of fresh ginger, chopped

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp chicken stock

pinch of basil

pinch of dill

pinch of seasoning salt

pinch of lemon pepper

1 tsp fresh parsley

* use coconut aminos to make it paleo


1. Mix everything (except for the avocado) into a bowl and let it sit for a couple of hours. The longer the better- I like to let mine sit over night.

2. When you are ready to eat, add your avocado!

xo erin

Zoodle Pad Thai with Mango


Who doesn’t love Pad Thai?! I was so excited when I saw this idea in the Alive magazine at Community Natural Foods! I’m not sure how I hadn’t come up with this before- zoodles are the best noodle replacement! It is super easy to adjust to any dietary restriction as well!



1/4 C + 2 Tbsp freshly squeezed lime juice

3 Tbsp rice vinegar

3 Tbsp almond butter

6 tsp fish sauce

3 tsp agave

1 1/2  tsp red pepper flakes

6 Tbsp liquid from cooking shrimp (if you aren’t using shrimp use chicken broth)

sea salt & black pepper to taste

Pad Thai

3 tsp olive oil

2 free range eggs, whisked

2 cloves garlic, minced

1 Tbsp ginger, finely chopped

1 red bell pepper, julienned

4 medium zucchini, cut into noodles with spiralizer

1/2 lb frozen shrimp, peeled

2 c bean sprouts

2 parsnips, julienned

2 carrots, julienned

4 green onions, julienned

3 Tbsp cilantro, chopped

1 ripe mango, cut into strips

1/4 c cashews, roasted

** use peanut butter and peanuts if desired!


1. Add frozen shrimp to a frying pan with a clove of minced garlic and cook till barely pink. You will add it to your Pad Thai later where it can finish cooking. Remove tails and set aside in a bowl. Save liquid from cooking for the sauce.

2. Combine sauce ingredients in a small bowl. Whisk to blend. Add your garlic shrimp water if needed for thinner consistency. Add sea salt and pepper to taste if desired. Set aside.

3. Heat 1 tsp of olive oil in a frying pan. Add eggs and scramble over med heat just until cooked. Remove from heat into a separate dish and set aside.

4. Clean pan and add the rest of olive oil. Heat over med and add garlic & ginger. Gently sauté until fragrant. Add red pepper, parsnips and carrots; stir fry over med for another couple of minutes or until veggies are warm but a bit crisp. Add zucchini and shrimp. Pour sauce into pan and mix until everything is coated. Fold in bean sprouts, green onions and scrambled eggs.

5. Transfer to serving bowl, sprinkle with cilantro, mango and cashews.

Serves 6

xo erin