Jeannette Root

things that made me smile recently: starting to feel like summer catching up on vitamin d stripes and color for summer! mom and dad 🥹 @innout run views in the mountains natural nails grocery hauls (more specifically yellow mango)

love this salad when i’m craving something extra nourishing 😍 (serves 3-4) ingredients: 3-4 salmon fillets spring mix 2 large carrots, ribboned 1 cucumber, peeled and chopped sunflower seeds fresh dill 1 can chickpeas, drained  olive oil  paprika  garlic powder sea salt pepper preheat oven to 400F to a baking sheet, add drained chickpeas. pat dry with a paper towel if needed. drizzle with olive oil, sprinkle with seasoning (i like to do salt, pepper, a dash of paprika and a dash of garlic powder). toss to coat. roast for 25-30 min, until chickpeas are crispy and golden line another baking sheet with parchment paper, add the salmon fillets and drizzle with olive oil. season with salt and pepper and a squeeze of lemon bake for 12-14 minutes (depending on how thick your pieces are) until salmon is opaque and flaky meanwhile, chop the rest of the ingredients for the salad whisk together the ingredients for the tahini dressing: 3-4 tbsp tahini 1 tbsp apple cider vinegar 1-2 tsp dijon 1 tsp honey salt and pepper to taste splash of water to thin when the salmon and chickpeas are done, assemble the salads with spring mix, carrot ribbons, chopped cucumber, baked salmon, crispy chickpeas, tahini dressing, sunflower seeds, and fresh dill. enjoy!!

getting protein in in the mornings can be hard when i’m not quite hungry, so this smoothie has solved my problems — it’s satiating, high in protein, and helps me feel balanced and energized for the rest of the day ☺️🥤 ingredients: 1/2 - 1 frozen banana frozen spinach 1 1/2 scoop protein powder of choice (been loving @equipfoods strawberry) 1 scoop colostrum (optional) 1 tsp ground flax 1 tbsp almond butter almond milk + coconut water pinch sea salt blend and enjoy!!

so long april 👋🏼

good morning sundayyyy 🥞🫐 ingredients: 1 cup flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 tbsp sugar 2 eggs 1/2 cup + 2 tbsp milk 1 tsp vanilla extract 1 tbsp olive oil (or melted butter) 1/2 cup blueberries heat a griddle or pan over medium heat in a large bowl, combine flour, baking powder, baking soda, and salt in another bowl, whisk oil and sugar until combined. add in eggs, vanilla, milk and whisk again create a well in the dry ingredients. pour in the wet and fold together until combined. fold in blueberries let batter sit for a few minutes preheat a griddle or pan over medium heat, and heat while the batter sits grease with some butter, and add batter onto the griddle 1/4 cup at a time cook 2-3 min, until bubbles form, flip, and cook another 1-2 minutes serve with some powdered sugar or maple syrup, and enjoy!

nothing better than a perfectly jammy egg. i’ve been making this bowl for lunch and love it so much 😍 greens + cucumber drizzle olive oil 2 jammy eggs avocado and cottage cheese mash: 1/4 avocado mashed with 1/4 cup cottage cheese, salt & pepper, and a squeeze of lemon flaky salt fresh ground pepper to make the jammy eggs:  in a pot, add about 3” water. bring water to a rolling boil. gently place eggs in the water with a slotted spoon and set aside timer for 7 min EXACTLY (do 6 min if you want them more runny) meanwhile, prep an ice bath. after 7 min, remove and immediately place the eggs in the ice bath for 3 min to peel, give the egg a tap on the top and the bottom on a hard surface, then roll the egg on its side cracking the shell. should be able to easily peel off the shell!