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Holly Darnell, RDN

@fromgoldenroots

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Registered Dietitian & Chef
Gluten-free recipes
Lead Dietitian and director of nutrition strategy for @getsaucykitchen
Recipe development • retreats

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I tried crispy quinoa in a salad in Aspen, and now I can’t stop thinking about it. So, I made my own version :
The Crispy Quinoa Harvest Salad.  
It’s literally Fall in a bowl with kale, crispy quinoa, white beans, apple, feta, and a maple-Dijon dressing. It’s also the perfect combination of sweet, savory, and crunchy. 
Trust me, this one deserves a spot in your Fall rotation.
Recipe in the captions below:  
#FallSalad #HarvestSalad #SaladRecipe #GlutenFreeRecipes #VegetarianRecipes by @fromgoldenroots

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14 hours ago

Why is there kiwi in our Salsa Verde?

Welcome to Get Saucy Ingredient Science, where we’ll break down the flavor and function of the ingredients in our sauces.

Traditional salsa verde gets its tangy flavor from tomatillos. Instead, we use kiwi to create a nightshade free salsa with that same acidity and brightness, plus a little subtle sweetness.

Kiwi is also a good source of vitamin C, which supports immune function, and contains antioxidants that help protect our cells from oxidative stress.

This is what we mean when we say every ingredient has a purpose.

Stay tuned for more Get Saucy Ingredient Science! by @fromgoldenroots

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3 days ago

@getsaucykitchen’s October seasonal produce guide 🍂

A collaborative series featuring our procurement expert @waxmanseed2source and Registered Dietitian @fromgoldenroots, bringing you what’s in season and fresh inspiration for your fall kitchen. by @fromgoldenroots

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4 days ago

Did you know you could just… Build a Balanced Plate?

From your Get Saucy Dietitian, meet The Balanced Plate, powered by Get Saucy.  
Build Your Saucy Plate:   - Non-Starchy Vegetables: arugula & cauliflower rice - Starchy Vegetable: sweet potato - Protein: chicken - Healthy Fat: avocado - Toppings: : pickled red onion - Sauce: Get Saucy’s Salsa Verde 
This ultra-compliant bowl brings it all together with arugula, cauliflower rice, chicken, roasted sweet potato, avocado, pickled red onion and plenty of Get Saucy’s Salsa Verde.

Because a balanced plate shouldn’t mean sacrificing flavor. Our Salsa Verde brings it all together.

What would you put on your Get Saucy plate? by @fromgoldenroots

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15 days ago

I know you’re always with me, although it’s different now.

So I will always choose to see the beauty and find you in it. by @fromgoldenroots

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17 days ago

It’s with a very heavy heart that I’m writing these words. My sweet, sweet girl, Helen, passed away suddenly last Tuesday, September 1 2026.

She was her happiest, vibrant self until she wasn’t. I found out she had cancer and a tumor on her heart, and that we only had days left together.

It all happened so quickly, but my girl is no longer in pain. I’d like to also think she’s up there frolicking with Dolly.

To my best girl: 
Helen Bear, you were supposed to be here for all of time. You and me, forever and always. Always and forever.

Eight years with you wasn’t long enough. But what amount of time is ever going to be enough in this life with those that we love? 
There will truly never be another one like you. You were the funniest, silliest dog and always made me laugh. Queen of the dog park-and let’s be honest, queen of everything. Also my sous chef who always hoped things dropped on the floor.  
My favorite thing was hiking with you and watching those little ears flop in the wind. I loved playing ball, snuggling with you (when you’d let me), and giving you all the belly rubs in the world. I just loved spending time with you. 
You’ve been there for me in so many big moments, but in the small ones, too. You helped my heart heal. And now it’s breaking all over again, and I don’t quite know what to do without you in it. 
And still, I am so grateful.
Grateful that I got to love you.
Grateful that you were mine.
Grateful that you chose me. 
I’d take this heartbreak all over again just to have you in it. Because loving you was worth it and you brought so much joy into my life.

What a beautiful life we had together. We found each other in this timeline. And I know we’ll return to each other again in the next.   I love you always and forever. My best girl, my Helen Bear.  .
. 
If you have a memory of Helen, or something that you loved about her, please share it below. I would love to hear it. 🤍 by @fromgoldenroots

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a month ago

When I say I want gluten-free bread that tastes like the real deal, this is what I mean.

I’m always looking for that crisp crust, soft center, and satisfying texture, and @glutenfreeartisanbread French bread checks all the boxes. It holds together, tastes delicious, and has quickly become one of those gluten-free staples I’m happy to have on hand.

I paired it with a simple yet delicious dinner: garlicky cannellini beans, spinach, tomato sauce, and a little Parmesan. And yes, the bread is essential for getting every last bit. 
GreenLite is now available at Whole Foods Market nationwide and you can find it in the freezer section. #glutenfreeartisanbread #glutenfreebread #greenlitebread
#paidpartnership

Garlicky Cannellini Beans with Spinach, Tomato, and Parmesan Serves: 4 Prep Time: 5 minutes Total Time: 25 minutes 
Ingredients
* 1 tablespoon extra-virgin olive oil
* 3 garlic cloves, minced
* ½ teaspoon sea salt
* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1 (16-ounce) jar tomato basil marinara sauce
* 2 cups fresh spinach
* ¼ cup grated Parmesan cheese
* 1 loaf GreenLite Artisan French Bread 
Directions
1. Preheat the oven to 390.
2. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30–60 seconds, until fragrant.
3. Add sea salt, cannellini beans, and marinara sauce. Stir to combine. Bring to a gentle simmer, then reduce heat and cook for 15–20 minutes, stirring occasionally, stirring occasionally until the sauce thickens.
4. During the last 3 minutes of cooking, stir in the spinach and cook until wilted. Remove from heat and stir in the Parmesan cheese.
5. While the marinara simmers, prepare the GreenLite Artisan French Bread. Bake in the oven for 12-15 minutes, or until golden. Allow the bread to cool for 5 minutes, and the slice into 1 inch pieces.
6. Spoon the warm white bean marinara into shallow bowls. Top with an extra sprinkle of Parmesan, if desired, and serve with the toasted bread pieces alongside for dipping. by @fromgoldenroots

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2 months ago

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2 months ago

Chickpeas are one of my favorite pantry staples, and these plant-based “crab” cakes are one of my favorite ways to use them. Even better when they’re made with @eatsimpli

As a dietitian and chef, I’m always looking for quality ingredients that make healthy, plant-forward cooking easy. I also care about where my food comes from and how it’s grown, which is one of the reasons I choose SIMPLi. 
And now SIMPLi is available on Amazon, which I’m SO excited about! It makes it even easier to keep my favorites stocked. Use my Amazon discount code SIMROOTS for 15% off — 15% off is only available through Amazon! 
Link in bio to get your own SIMPLi favorites on Amazon and support regenerative farming. 🌱

Now, go make these yummy chickpea “crab” cakes. Recipe in the captions below!
#chickpeas #eatsimpli #vegetarianrecipes #glutenfreerecipes by @fromgoldenroots

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2 months ago

When your girls ask to have a caviar night, you say yes.  
Caviar served: Ossetra, Hasselback, Sturgeon & Paddlefish.
Our top two faves were the Ossetra & Sturgeon. 
On the menu: • Oysters with mignonette
• Arugula Caesar Salad • Cucumber + crème fraîche, dill + lemon • Gluten-free chicken tenders • Waffle-cut seasoned fries with sea salt, pepper, onion + garlic • Tempura chips, blinis + potato crisps • Caviar bumps  Favorite pairing: chicken tendies with crème fraîche and caviar

Served with champagne, obviously.

#caviar #caviardinner #caviardreams by @fromgoldenroots

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2 months ago

How many times is too many times to say pistachio?

Vegan & Gluten-Free Pistachio Ice Cream with Graham Crackers + Chocolate Chunks, no ice cream maker needed.

Made with homemade roasted pistachio butter, a creamy coconut base, gluten-free graham crackers, and dark chocolate chunks.

The best part? The texture. Creamy, nutty, crunchy, and chocolatey in every bite and is the perfect summer dessert that feels indulgent but is made with simple ingredients.

Pro tip: once frozen, scoop into individual servings so you always have one ready when the craving hits.
Save this recipe and let me know if you make it!
Recipe in captions below: by @fromgoldenroots

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2 months ago

July, lately. I pause and reflect, in awe that this is the life that I get to live. Forever grateful for the present and the now. Forever grateful that this was my July.

Let the sparkly Summer continue.
#coloradosummer #monthlydump #gratitude by @fromgoldenroots

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2 months ago