A wholesome, velvety bisque built from simple, minimally processed ingredients. The parmesan crisps add satisfying texture and an elegant finish. Serves: 4–6 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients For the Bisque - 2 tablespoons extra-virgin olive oil - 1 medium yellow onion, diced - 3 cloves garlic, minced - 2 medium carrots, peeled and chopped - 2 celery stalks, chopped - 2 tablespoons tomato paste - 1 teaspoon smoked paprika - 1 teaspoon dried basil - 1 teaspoon sea salt (adjust to taste) - ½ teaspoon black pepper - 1 (28-oz) can crushed tomatoes (no sugar added) - 2 cups low-sodium vegetable broth - ½ cup light coconut milk or organic half-and-half (for creaminess without heaviness) - Optional: a splash of apple cider vinegar to brighten flavors For the Parmesan Crisps - 1 cup freshly grated parmesan cheese - Optional seasoning: cracked pepper or Italian seasoning Instructions Prepare the Bisque 1. Warm olive oil in a large pot over medium heat. 2. Add onion, carrots, and celery. Sauté 6–8 minutes until softened and slightly caramelized. 3. Stir in garlic and cook for 1 minute. 4. Add tomato paste, smoked paprika, dried basil, salt, and pepper. Toast the tomato paste for 1–2 minutes to deepen its flavor. 5. Pour in the crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes. 6. Use an immersion blender to puree until velvety (or carefully transfer to a blender in batches). 7. Return to the pot and stir in coconut milk or half-and-half. Adjust seasoning and add a small splash of apple cider vinegar if the tomatoes need balancing. 8. Keep warm on low heat. Make the Parmesan Crisps 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Place tablespoon-sized mounds of parmesan on the sheet, leaving space between each. 3. Lightly pat them down into thin circles. 4. Bake 5–7 minutes until golden and crisp. 5. Cool completely before lifting (they firm as they cool).

Serves 4 generous side portions — Ready in 8 minutes flat Salad Base ▪︎3 big handfuls arugula (peppery kick) ▪︎3 big handfuls baby spinach ▪︎1½ cups very thinly shaved Brussels sprouts (use mandoline or sharp knife) ▪︎1 small bunch lacinato (Tuscan) kale, stems removed, leaves finely shredded and lightly massaged with a pinch of salt ▪︎½ English cucumber, halved lengthwise and thinly sliced ▪︎3–4 radishes, paper-thin slices (optional but pretty) Power Add-ins ▪︎½ cup pomegranate arils (or chopped apple if out of season) ▪︎⅓ cup toasted pumpkin seeds (pepitas) or sunflower seeds ▪︎¼ cup crumbled feta or goat cheese (skip or use vegan feta for dairy-free) Optional protein boost: 1 cup cooked chickpeas or 6–8 oz grilled chicken/shrimp Light Lemon-Balsamic Vinaigrette (makes exactly the right amount) ▪︎3 Tbsp good extra-virgin olive oil ▪︎1½ Tbsp fresh lemon juice ▪︎1 Tbsp balsamic vinegar (or white balsamic for lighter color) ▪︎1 tsp Dijon mustard ▪︎1 tsp pure maple syrup or honey ▪︎1 small clove garlic, minced or microplaned ▪︎¼ tsp kosher salt + lots of black pepper → Shake everything in a jar for 10 seconds. It will look creamy even without emulsifying hard. To Assemble Toss all the greens together in your biggest bowl (the volume shrinks once dressed). Add cucumber, radish, pomegranate, and seeds. Drizzle with ¾ of the dressing and toss gently with your hands — you want every leaf lightly glossy, not drenched. Taste a leaf → add the last bit of dressing + more salt/pepper if needed. Pile high on plates or serve family-style. It’s crunchy, tangy, slightly sweet, and the acidic. You’ll want this salad with everything now.

I had a lot of creamed corn leftover so I decided to make Corn Fritters for breakfast! I might make some Creamy Corn Soup as well later. It's a corny kinda day 😁 Ingredients: • 2 cups leftover creamed corn • 1 cup all-purpose flour • 1 teaspoon baking powder • 2 large eggs • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 tablespoons finely chopped onion (optional) • Vegetable oil for frying (better even, evoo or avocado oil) Instructions: • In a large bowl, combine creamed corn, flour, baking powder, eggs, salt, pepper, and onion. • Heat 1/4 inch of vegetable oil in a skillet over medium heat. • Drop batter by heaping tablespoonfuls into hot oil. Flatten slightly with the back of a spoon. • Cook 2-3 minutes per side until golden brown and cooked through. • Drain on paper towels and serve hot with hot sauce, or maple syrup.

Ingredients (serves 6–8) For the Sweet Potato Base: - 4 medium sweet potatoes (about 2 lbs), peeled and chopped - 2–3 tbsp pure maple syrup or honey - 1 tsp cinnamon - ½ tsp nutmeg - ¼ tsp ginger (optional) - 1 tsp vanilla extract - 2 tbsp coconut oil or avocado oil - Pinch of salt For the Topping: - ¼ cup chopped pecans or walnuts - ¼ cup rolled oats (optional for crunch) - 2 tbsp coconut sugar (or brown sugar) - 1 tsp cinnamon - 1–2 tsp coconut oil or butter Instructions 1. Cook the sweet potatoes:Boil or steam until tender (~15–20 minutes). Drain and mash in a large bowl. 2. Mix the base:Add cinnamon, nutmeg, ginger, vanilla, coconut oil, maple syrup, and salt to the mashed sweet potatoes. Mix until smooth. 3. Prepare the topping:In a small bowl, combine pecans, oats, coconut sugar, cinnamon, and coconut oil. Stir to coat. 4. Assemble:Preheat oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased baking dish. Sprinkle topping evenly over the sweet potatoes. 5. Bake:Bake for 25–30 minutes, until the topping is lightly golden and the casserole is heated through. 6. Serve warm and enjoy! Benefits of This Healthy Version 1. Sweet Potatoes Rich in beta-carotene (vitamin A), vitamin C, potassium, and fiber. Supports eye health, immunity, and digestion. Low glycemic index → slower blood sugar impact than regular potatoes. 2.Pecans/Walnuts Healthy fats, protein, and antioxidants. Support heart health and reduce inflammation. 3.Cinnamon & Nutmeg Anti-inflammatory properties. Cinnamon can help stabilize blood sugar. 4.Maple Syrup or Honey (in moderation) Provides natural sweetness with trace minerals, instead of refined sugar. 5.Coconut Oil or Avocado Oil Healthy fats that provide satiety and support brain function. This version keeps it sweet and comforting without the heavy butter, refined sugar, or marshmallows of the traditional recipe. It’s filling, nutrient-dense, and great for a healthier holiday dish or side.

A simple, nutrient-packed side that helps you stay aligned—even at family gatherings. Ingredients - 1 lb Brussels sprouts, trimmed and halved - 1–2 tbsp avocado oil or olive oil - 1 tbsp balsamic vinegar (optional but excellent) - 1 tsp garlic powder - ½ tsp smoked paprika - Sea salt + black pepper to taste - Optional: 1 tbsp grated parmesan or nutritional yeast A drizzle of raw honey for a sweet-savory twist Crushed red pepper for heat Toasted pecans or walnuts for crunch Instructions 1. Preheat oven to 425°F. The higher heat is what gives you that perfect crisp. 2. Toss Brussels sprouts in oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. 3. Spread on a baking sheet cut side down for maximum caramelization. 4. Roast for 18–22 minutes until they’re golden brown and crispy on the edges. 5. Remove from the oven and drizzle balsamic or add optional toppings while they’re still hot. 6. Serve immediately—trust me, these never last long. Health Benefits (Purely Rooted Style) 1. Naturally Helps Regulate Blood Sugar Brussels sprouts are rich in fiber and slow-digesting carbs, helping prevent the blood sugar spikes that lead to cravings and holiday overeating. 2. Supports Digestion & Gut Health The soluble + insoluble fiber blend keeps digestion moving smoothly, especially during heavy holiday meals. 3. High in Antioxidants They’re loaded with vitamins C and K—supporting immunity, inflammation control, and cellular repair. 4. Boosts Energy Levels The B-vitamins in Brussels sprouts play a direct role in energy production, making them a great choice when the holidays tend to drain people. 5. Promotes Satiety High fiber + high nutrient density = you stay full longer, reducing that “snack all night” mentality at gatherings. 6. Helps Fight the Holiday Bloat Their nutrients assist with natural detoxification pathways in the liver, keeping you lighter and less sluggish. Purely Rooted Tip Pair this with a lean protein (chicken, turkey, or salmon) and you’ve got a perfect holiday plate that keeps your energy steady without feeling restrictive.