Follow Fresh Roots Nutrition LLC :

194A Pleasant St, Suite 201

Concord NH 03301

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Fax : 866-518-9637

Tel : 603-244-0549

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Nutritious and Delicious Recipes!
Here are a few of some delicious recipes that I give my clients!

Pecan Butter Chocolate Truffles with Sea Salt

For the Pecan Butter

2 cups pecans

10 Dates, pitted

½ tsp. ground cinnamon

For the Coating

2 Tbsp. coconut oil

3 Tbsp. maple syrup

3 Tbsp. unsweetened cocoa powder

1 tsp. sea salt

  1. Preheat the oven to 350.  Line a baking sheet with parchment paper.

  2. To make the pecan butter – spread the pecans out on a baking sheet and roast for 8 minutes, stirring after 4 minutes.  Allow to cool completely.

  3. In a food processor, combine the pecans, dates, and cinnamon.  Pulse or blend on high until smooth, stopping as needed to scrape underneath the blade.  Transfer to a small bowl.

  4. Use your hands to roll the pecan butter into bite size balls.  Place the balls on the baking sheet.

  5. To make the coating: Place the oil in a small microwavable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted.  Stir the maple syrup and cocoa powder until smooth.

  6. Drop one ball at a time in the chocolate coating, using a fork to lift out, and return to baking sheet.  Top each truffle with a small pinch of salt.

  7. Place the baking sheet in the fridge for 10-15 minutes or until ready to serve.

  8. Can store in the fridge for 1 week, freezer for 3 months.

Perfect Roasted Brussels Sprouts


  • 1 ½ pounds Brussels sprouts

  • 2 tablespoons extra-virgin olive oil

  • ¼ teaspoon fine sea salt


  1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

  2. To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.

  3. On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.

  4. Roast the the sprouts until they are tender and deeply golden on the edges, about 20 to 25 minutes. Garnish if desired. Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

And start living healthy TODAY