Carrot Cake Muffin... or is it a Cupcake?

Well, I found this delicious recipe for a Skinny Carrot Cake Muffin.... healthy and full of good nutritious ingredients. (see recipe below)

Looks good right?

Full of walnuts...

Shredded carrots...

 Raisins... and then mix it all together....

Skinny Carrot Cake Muffins

(adapted from http://www.generationyfoodie.com/2013/03/skinny-carrot-cake-muffins.html)

 

Ingredients

• 1.25 cups white flour
• 1.25 cups wheat flour
• ⅓ cup brown sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1.5 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp allspice
• 2 eggs, lightly beaten
• 1 tbsp vanilla extract
• ½ cup unsweetened applesauce
• ¼ cup olive oil (or canola oil)
• ½ cup almond milk (or skim milk)
• 2 cup shredded carrots (approx 4-5 carrots, peeled and shredded)
• ⅓ cup unsweetened raisins
• ¼ cup chopped walnuts
• cooking spray

Instructions

1. Preheat oven to 375
2. In a large bowl, combine flours, baking soda, baking powder, salt, cinnamon, allspice and nutmeg, set aside
3. In another bowl, whisk together eggs, vanilla, applesauce, oil, and milk until frothy
4. Add carrots, raisins and walnuts to wet mixture
5. Create a well in the dry ingredients and pour in the wet mixture
6. Using a rubber spatula, fold dry into wet ingredients. Be careful not to overmix
7. Carefully spoon muffin mixture into greased muffin tin
8. Bake for 20 minutes and allow to cool

Ok, looks good right....

But what if you wanted to frost half with a little bit of decadent icing.... cream cheese of course!

You know.... because you invited your parents for dinner at the last minute and you know carrot cake is your dad and husbands favourite... Well, go ahead, kick it up a notch!

Here's the most decadent icing - a treat for sure!

Cream Cheese Frosting

• 1 8 oz pack of light cream cheese, softened
• 5 tablespoons of butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cup confectioner's sugar

Directions:
Using a mixer, beat the ingredients until smooth, about 5 minutes.

Heirloom Carrots- something new

Summer time means fresh local produce, yeah! So why not try something new.

Meet the HEIRLOOM CARROTS

Funny looking carrots, eh?

I think they are GORGEOUS!

...and so does my monkey carrot pealer!
In fact, they are a very, very, very special type of veggie, here's what it's all about:

(source: http://www.chow.com/food-news/54686/what-does-heirloom-mean/)
"Heirloom plant species are vegetables, flowers, and fruits grown from seeds that are passed down from generation to generation... heirloom plants are grown on a small scale using traditional techniques, and are raised from seeds that are at least 50 years old. Over time, growers save the seeds of their best plants—whether those are the most vigorous, disease resistant, flavorful, or beautiful. With unique shapes, sizes, and colors, heirloom plants often look different from commercial hybrids, which make up the bulk of supermarket fruits and vegetables."

Have you ever seen such colourful carrot shavings????

Here are these beautiful little purple carrots cut up... and surprise!!! They are orange inside. Guess what, they taste great! The same taste as the orange ones... you'll just have to try and convince your 4 year old guests that they are the same as the orange one!

Cilantro Love

What do you do with leftover fresh roll fixin's?

THIS!!!!
I shared with you some fresh roll recipe a few weeks ago, now it's time for sharing with you what I do with the leftover ingredients.  You'll have the following leftover:
- bean sprouts
-shredded carrots
-cucumber
-fresh cilantro (Ohhhh, how I love you)

Mix it all together with a light Asian dressing and some chopped mango and chopped peanuts and you have amazing leftovers!

Carrot Cupcakes- a Healthier kinda cupcake

Recently, I needed to come up with a special desert that my Dad would enjoy. He loves carrot cake, so I thought I would find a healthy recipe for carrot cupcakes, something I LOVE TO BAKE!

 They turned out delicious and moist because of the yogurt and apple sauce and the pecan... that's my idea!

Light Carrot Cake Cupcakes with Light Cream Cheese Frosting

adapted from : http://tastykitchen.com/recipes/desserts/light-carrot-cake-cupcakes-with-cream-cheese-frosting/?print=1&system=us&servings=12

Ingredients

    FOR THE CUPCAKES:

    ¾ cups Grated Carrots

    ½ cups Whole Wheat Flour

    ¾ cups All-purpose Flour

    ⅛ cups Dark Brown Sugar

    ⅔ cups Sugar (Or Substitute 1/2 Cup Sugar Substitute And 1/2 Cup Sugar For The 1 1/3 Cups Sugar)

    ½ teaspoons Baking Powder

    ½ teaspoons Baking Soda

    ⅛ teaspoons Ground Allspice

    ⅛ teaspoons Ground Nutmeg

    ⅛ teaspoons Cinnamon

    ¼ teaspoons Salt

    1-½  Eggs

    ½ cups Non-fat Plain Yogurt

    ⅛ cups Unsweetened Applesauce

    ⅛ cups Canola Oil

    FOR THE FROSTING:

    ¼ pounds 1/3 Of The Fat Cream Cheese, Softened

    1 tablespoon Butter, Room Temperature

    ¾ teaspoons Vanilla Extract

    Salt

    1 cup Confectioners Sugar (sifted)

Preparation Instructions

For the cupcakes:

1. Preheat oven to 350 F. Place cupcake liners into two 12-count muffins tins.

2. Place grated carrots into a large mixing bowl and set aside.

3. Put flours, sugars, baking powder, baking soda, allspice, nutmeg, cinnamon and salt into the bowl of a food processor or stand mixer. Pulse or mix for about for about 10 seconds. Add the flour mixture to the grated carrots and toss to coat.

4. Next add the eggs, yogurt and applesauce to the bowl of the food processor/stand mixer and pulse/beat until creamy. Add in the oil and mix until well-combined.

5. Pour the sugar mixture into the carrot mixture and stir until just moistened.

6. Fill cupcake liners about 2/3 full and bake for 20-30 minutes or until toothpick inserted into the center comes out clean.

7. Remove cupcakes from the pan to a wire rack and allow to cool completely.

For the frosting:

8. Using a stand mixer, beat cream cheese and butter together until blended. Add in the vanilla and salt and beat until smooth. Add in the confectioners’ sugar a 1/2 cup at a time and beat until smooth and creamy.

9. Refrigerate for at least 10 minutes before frosting the cooled cupcakes.

10. Store leftover cupcakes in refrigerator

Enjoy!

Quick Carrot Slaw

Here's the quickest, yummy for your tummy way to present a carrot salad for a quick shot of vitamin A, fibre, antioxidants and minerals.

My local Loblaws sells this wonderful bag of pre-shredded carrot slaw, carrots and a tiny bit of cabbage, and broccoli.  Here's what you do, open the bag, add raisins and sunflower seeds, then add your favourite dressing- I used the Kraft Signature Extra Virgin Olive Oil Pesto Parmesan. Mix it all together and voila!

But don't have to much ok, according to Wikipedia "Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange."

A New Salad- Carrots to the Rescue!

I was tired of always having the same old 'lettuce' salad. So one day, needing a healthy side dish for my 'Hamburger Night'- I put together this fun and healthy 'Carrot and Cucumber Salad'

Very simple really, but really bright and fresh.

You'll need a bag of shredded carrots, a peeled and diced cucumber. I put it all in a big bowl and added some Sundried Tomato and Oregano Salad Dressing and then for a little contrast I added some raisins.   It as really delicious and Mella and I would make it again. I might add walnuts for even more of a contrast.

Soupy Sundays- Parsnip and Carrot Soup

Parsnip and Carrot Soup

This delicious addition to the Soupy Sundays Repertoire comes from my mom's kitchen. When I left for University (quite a few years ago) my sweet, sweet mother created a recipe book for me of all her and my family favourites. She actually typed - that's right kids... with a typewriter (it was 1986)- on index cards.

This is one of my favourite soups ever. Thanks Mom!

Pictured here in my Christmas bowls.

Ingredients:

2 Tbsp butter
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 onion, peeled and chopped
1 potato, peeled  and chopped
4 cups low-sodium chicken broth
1/4 cup milk (my mom's recipe called for cream- but I changed it up for a healthier choice)
Salt and Pepper to taste
Garnish- chopped green onion or fresh parsley

Directions:
Melt butter in saucepan, add carrots, parsnips, onion abd potato. Cover and cook over low heat for 15 minutes. Stir in chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes. Use an immersion blender (or place it in a blender) and blend mixture until smooth. Add in milk and season with salt and pepper to taste. Reheat without boiling. Garnish with green onion or parsley.

Serves 6

Nutrional Information:

168 calories
27g carbs
4g fat
6g protein
5g fibre