How To Make Simple Stovetop Espresso Coffee | uprootfromoregon.com

How To: Stovetop Espresso

One of my Back To Basics January challenges to myself was to make my own coffee. On the second to last day of the official challenge, I thought I would follow up on that goal with you all by sharing one of the new ways I’ve discovered how to enjoy coffee: stovetop espresso! While I own… 

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Pepper Jack and Spinach Stuffed Portobellos | Uproot from Oregon #sponsored

Pepper Jack & Spinach Stuffed Portobello Mushrooms

The consensus around this house is that we will only be watching the Superbowl because we want to eat snacks. I’m slightly leaning towards Seattle because of my Pacific Northwest roots, but my general opinion is that shoulder pads are out of style (thoughts I have while watching football… don’t consult me about the rules). I’ve been thinking… 

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Homemade Tomato Sauce | Uproot from Oregon

Homemade Tomato Sauce

One thing that I make frequently but have yet to post is my Simple Homemade Tomato Sauce. I think a good basic pasta sauce should be in anyone’s repertoire, and this version with some aromatic onion and sweet carrot is my favorite. Sorry to call her out here, but my mom always doctored up jarred… 

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Dry Goods and Pantry Staples | Uproot from Oregon

My Pantry Essentials

This post has been a long time in the making. For me, living a healthy lifestyle comes down to what I keep in the house and have access to everyday when cooking or meal planning. I thought I would finally put together a list for those of you putting together your pantry, or those of you thinking… 

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Baked Chicken Fajitas with Smoked Paprika, perfect for meal prep for the week | Uproot from Oregon

Baked Chicken Fajitas with Smoked Paprika

I challenged myself with Back To Basics January, in trying to create lots of versatile meals that are not only quick to whip up but tasty + exciting to eat. These Baked Chicken Fajitas with Smoked Paprika are just that meal: 15 minutes of prep, one pan, and ready after 45 minutes in the oven with plenty of… 

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Simple Warm Lentil Salad over Arugula | Uproot from Oregon

Simple Warm Lentil Salad

This Simple Warm Lentil Salad has a story behind it, but first- let me get you hooked on this combination of garlicky fresh flavors. Warm lentils, crisp peppery arugula, and chopped veggies come together easily in a quick dish that can be eaten warm, room temperature, or cold. It’s adapted from a new cookbook favorite of… 

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Slow Cooked Honey Soy Chicken | Uproot from Oregon

Crockpot Honey Soy Chicken

You will love how easy this Crockpot Honey Soy Chicken recipe is: just set it and forget it for 5 hours, and come home to juicy, tender shredded chicken- perfect for creating multiple meals with steamed veggies, rice, quinoa, or soba noodles. While this recipe is simple like my Crockpot Shredded Chicken (that post has 3 different… 

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Collard Green Sushi Wraps | Uproot from Oregon

Collard Green Sushi Wraps

These Collard Green Sushi Wraps are the perfect savory snack or meal to quell your sushi craving: fresh tofu, crunchy carrots, salty rice, creamy avocado and tangy feta! I must have a thing for making sushi in nontraditional ways- these collard green wraps are just as delicious as my Veggie Sushi Bowls, if not better because… 

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Roasted Vegetable Farro with Parsley, Pistachios, and Pomegranates | Uproot from Oregon

Roasted Vegetable Farro Salad with Pomegranate and Pistachio

This Roasted Vegetable Farro Salad with Pomegranate Arils, Parsley and Pistachios is versatile – a balanced mix of veggies, carbohydrates, and enjoyable crunchy and sweet bites. My favorite meal to prep for a week is a grain salad, something that can be served warm, cold, on top of lettuce or wilted greens, or topped with… 

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Green Grapefruit Juice - made in a blender instead of a juicer to retain fiber for satiety | Uproot from Oregon

Green Grapefruit Juice – No Juicer Required!

A combination of grapefruit, banana, romaine lettuce, spinach, vanilla, and chia seeds is the perfect way to add some green to your morning. Don’t shy away from this recipe if you don’t have a juicer –  we are blending everything to retain fiber and satisfying pulp! This isn’t your typical juice, because I’m usually a fan of… 

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Mediterranean Quinoa Soup with Spinach and Marinated Artichokes | Uproot from Oregon

Mediterranean Quinoa Soup

This Mediterranean Quinoa Soup is packed with vegetarian protein and a comforting garlic lemon broth. A quick 30 minute weeknight soup to whip up on a cold night! During the winter months, I love having soup to bring to work for a hot lunch. Truthfully though, it never holds me for long unless I have… 

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