Rooted in Balance

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Rooted in Balance

Rooted in Balance assists with making the transition to a more plant-based lifestyle easier Finding balance in life

06/10/2026

635 days ... that's the last time I posted. 🤯 I knew it'd been a while but was actually shocked to see the number. As much as I wanted to share good food, I simply didn't have the capacity.

So many things shifted over the last 21 months, and I had to pick where I focused my energy. My body was a little slower and required more attention. My meals looked a little different as I couldn't stand as long or had stop in the middle of cooking to rest.

I originally started eating plant-based due to abdominal pain, and it's been a 10-year journey to manage chronic pain that was finally diagnosed as endometriosis. It's been 7 months since surgery, and I'm still healing and learning this new body. There were many days when all I wanted was to be in the kitchen, but I had just enough strength to move around to prevent complications.

I am overjoyed to be back in the kitchen and cooking again on my own ... though I'll be eternally grateful to my husband for cooking for months during my recovery and helping me move pots and be my hands while my body adjusted to being back in the kitchen. Who knew reaching for anything used so many muscles!

I am even more thrilled to resume cooking classes and talking about food and lifestyle changes with clients. Blog posts are live on rootedinbalance.com, and more on this journey will be on if you want to follow along.

I'll be making more things from scratch these days and allowing curiosity to drive my interests. Here's what I've been cooking lately, and I am excited to share new things soon. Welcome back to my kitchen!

09/12/2024

Spicy Veggie & Rice Bowl

Last night's leftovers easily transformed into today's lunch. I removed the taco shells and made rice and black beans the base of the bowl. Some bell pepper, onion, and corn added more flavor for the next layer, but the star of this bowl was the spicy cauliflower, mushroom, and pecan crumbles. I finished the bowl by topping it with a cilantro lime slaw, tomatoes, guacamole, and salsa.

I definitely added a little too much chili powder and cayenne pepper last night, and the flavors had only intensified by lunchtime. But I couldn't resist all the plant-based goodness of this bowl. Thankfully, the slaw and tomatoes added a refreshing, cooling balance for the spice.

09/11/2024

Cauliflower, Mushroom, & Pecan Taco Plate

Taco Tuesday got even tastier with this homemade crumble. A quick pulse in the food processor chopped the cauliflower, mushrooms, and pecans into the perfect texture. Then I mixed the crumble with homemade taco seasoning and grapeseed oil before roasting for 30 minutes.

Once I removed the pan from the oven, I added the mix to a skillet with tomato paste and water. It simmered for 10 minutes on low before it was ready to serve. I spooned generous helpings into blue corn shells and topped with a quick pickled slaw, tomatoes, and guacamole. And this plate wouldn't be complete without rice and beans on the side.

09/10/2024

For this Meatless Monday, we're focusing on lentils. They're one of my favorite go-to staples because they are packed with protein, iron, folate, and fiber. Plus, they're incredibly versatile for meatless substitutes.

1. BBQ Lentil Balls, Rice, & Salad
2. Smoky Lentil Patty Sandwich
3. Fennel Lentil Patties, Black-eyed Peas, Macaroni, Side Salad, & Cornbread

08/05/2024

Strawberry Shortcake

With summer days getting shorter, I'm enjoying the season's best fruits while I can.
Juicy strawberries inspired this delicious dessert. Homemade biscuits made this strawberry shortcake shine, and non-dairy coconut milk whipped topping added creamy richness.

We enjoyed it so much that I had to make it twice.

Version 1 - I made a strawberry topping by mixing the berries and sugar and allowed it to sit, creating a syrup. I layered this between the biscuit and added whipped topping on the side before dusting with powdered sugar.

Version 2 - I simply diced strawberries and layered them with the whipped topping in the biscuit to make it light and airy.

Which would you pick?

08/03/2024

Fries w/ Avocado & Blue Agave Sriracha Sauce and Creamy Avocado Salad

Friday meals go one of two ways.
1. I'm excited for the weekend, and I spend hours in the kitchen creating something new.
2. I make something edible so that I can sit down and relax.

This plate definitely fell into the latter category, but I can never go wrong with homemade fries. Plus, I had a bunch of avocados that had to be used.

First, I made a creamy avocado sauce by blending avocados, plant-based mayo, oat milk, and seasonings. I drizzled the sauce over the fries along with a squeeze of blue agave sriracha sauce. Then, I mixed leafy greens, sweet peppers, and avocado chunks into the remainder of the avocado sauce. Simple and delicious

How does your Friday dinner look?

07/30/2024

Vegetable & Grain Bowl

This week's bowl is inspired by my love of bowls from Cava and Yafo Kitchen. I combined a bunch of my favorite things from each restaurant and added my own twist. I'm already looking forward to making this again with even more ingredients because that's the beauty of making it homemade.

• rice • black lentils • roasted broccoli • harissa chickpeas • cranberry carrot salad • kalamata olives • tomatoes • cucumbers • crispy eggplant • hummus • garlic dip • lemon basil vinaigrette •

07/29/2024

Warm Potato Salad

Put a spin on your summer side dishes and make your own warm potato salad to celebrate Camp Hotcakes. This recipe is dairy-free and can be easily modified to your preferences.

Be sure to tag and in your creations.

07/23/2024

Spicy Ramen w/ Hempeh, Sh*take Mushrooms, & Kale

Coconut milk is a staple I always keep in my pantry, and it is the key to my creamy broth. It only took a few other ingredients to turn this rich broth and veggies into a delicious bowl of ramen.

To make it spicy, I added Gochujang to the vegetable broth and coconut milk. Some sh*take mushrooms and miso tamari provided the umami for the dish. While bok choy or spinach would be my typical greens of choice, I made good use of kale in this. Finally, I topped the bowl with cubes of smoked salt & pepper steak hempeh for texture.

07/20/2024

Spicy Veggie & Quinoa Bowl

This week's veggie bowl is packed with fiber and flavor. We have at least one bowl a week and toss in all the veggies on hand paired with a grain and dip. It's a great way to clean the fridge and make a quick, filling meal.

Base: cilantro lime quinoa
Layer 1: garlic black beans
Layer 2: chipotle cauliflower and mushroom crumbles
Layer 3: sautéed peppers and onions
Layer 4: dairy-free queso
Toppings: tomatoes, salsa, dairy-free sour cream, cilantro, and sweet corn crackers

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Atlanta, GA

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https://rootedinbalance.com/

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