Jeannette Root

summer in squares 🍦🌊☀️🛵👙 ice cream addicts beach trips via scooter baguettes and croissants practicing safe sun (spf) some good tennis! boxer shorts favorite walking path breathtaking sunset

smoothies are all i want to eat right now 🥵 this peanut butter cup smoothie is absolutely insane – hope you try it! 1 frozen banana handful ice milk of choice (about 2/3 cup) 1 tbsp peanut butter 1 tsp ground flax 1 scoop peanut butter protein (@equipfoods is what i use – code JEANNETTE) 1 scoop colostrum (optional) pinch sea salt handful chocolate chips blend everything (except the chocolate chips) until smooth. add the chocolate chips and pulse a few times so they’re distributed throughout the smoothie but still have some bigger pieces pour into a glass and enjoy!

pt. 4 of the pasta salad series is the easiest yet! but it packs a punch with flavor and texture — obsessed. hope you try it and be sure to let me know if you do 🫶🏼 ingredients: 4 cups pasta, cooked according to package instructions 1/2 cup pesto (i used @gothamgreens) 1 cup frozen peas, cooked according to package instructions 1 cup chickpeas, drained (i love @jovialfoods because they’re sprouted) 1/4 cup toasted pine nuts 2-3 tablespoon fresh chopped chives grated parm directions: * cook the pasta in a large pot of salted boiling water until al dente. once the pasta is done, transfer to a strainer, then rinse thoroughly with cold water until chilled * meanwhile, cook the peas, chop the chives, and drain the chickpeas * when the pasta is done and cooked, transfer to a large mixing bowl * add the peas, chickpeas, chives, pine nuts, and pesto to the pasta * toss to combine. top with grated parm. season with salt and pepper to taste. serve chilled and enjoy!

june was real sweet 😗🌸 dress is @christydawn — use code 15JEANNETTE for a discount