I am anything but traditional when it comes to food. This is mostly because I am quite the picky eater. I hate tomatoes & tomato sauce, bananas, oranges, pineapple, and even cream cheese & cream cheese frosting. And that is just the top of the list. So one of the reasons I love to cook is that I can personalize any dish to match my taste preferences. Instead of going to restaurants and asking can I have this dish without this or that dish without that, I can only cook with the foods that I like!
So that is what I did with these carrot cake-esque muffins. Instead of including pineapple I added chopped apples. I also had extra craisins on my pantry so I figured I would add those to. And you should do the same! Choose a different nut or fruit and make it your own!
I am loving this anthropologie cupcake tin (if you can’t tell!)
I also mixed together a quick brown sugar glaze to pour on top. Just 1/4 cup confectioners sugar 2 tbsp brown sugar and 2 tbsp almond milk.
I wanted to share more recipes with spiralized veggies with you, but like yesterday, I am having no such luck. Does anyone have any tips for spiralizing carrots? The ones I bought were just too small. What about spiralizing in general? Are you a fan? I most certainly am! I think its a great way to eat more veggies throughout the week. That’s not to say I am against carbs, I just think spiralizing veggies is a great technique and a fun way to eat your veggies.
But, alas, I could not spiralize these veggies so this is how I cut them into ribbons.
This recipe is great served cold so its perfect to pack as a cold lunch for the Spring!
I am all mixed up with my seasons this week! We got about 5 inches of snow in Boston yesterday! So even though carrots are somewhat of a winter vegetable, it feels like winter this week. I had to wear snow boots, a hat, glove, scarf and a down coat outside today.
If it were Spring, this salad would be a great refreshing side dish. It’s served cold and keeps well in the fridge which makes it perfect for a packed lunch.
My intention was to spiralize the carrots and cucumbers but I had no such luck. The carrots were to thin and the cucumber became a mess. Instead I used a vegetable peeler to thinly slice the vegetables into thin ribbons. As you can see below, you end up with carrots left over, but i just cut them up and ate them as a snack. Be sure to use seedless cucumbers for easier slicing.
I had intended to use edamame in this recipe but completely forgot. I think edamame would be a great addition to these vegetables and next time I make this salad I will definitely add it. Let me know if you add it and let me know what you think!
Carrots are available all year round but carrots definitely make a big appearance around the Easter Holiday, so much so that i thought they were a spring vegetable. However, it turns out that locally grown carrots are in season in the fall and summer.
You may have heard that eating too many carrots can turn your skin orange. It’s true! However, the condition known as carotenemia, is relatively harmless.