Recipes - to your health

Celery Root Crusted Bronzino

One pantry staple we all go for are breadcrumbs. They make everything look and taste gourmet in a rush. Here’s a really healthy alternative that you can keep in your new “pantry.” Who would have thought that celery root could turn into crumbs?
I use it to bread chicken and fish or sprinkle on top of sautéed vegetables, or even as a rice-like side dish on its own.


  • 2-4 celery roots
  • Oil, for spraying


Preheat oven to 375°F.

Remove all ugly parts of the celery root. Cut into cubes. In the bowl of a food processor fitted with the S blade, process 5 or 6 celery root cubes at a time until consistency resembles long-grain brown rice, only a bit thicker.

Line a cookie sheet with parchment paper and spray with oil. Lay the celery root rice on the sprayed cookie sheet and bake for 22-26 minutes.

For the Bronzino

I order my fillets without the skin. Baste the fish with creamy dressing or a beaten egg with garlic salt. Place breadcrumbs on top of fish, bake at 375 for 30 to 35 minutes until crispy.

It’s a recipe for success.

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