Carrot Apple Muffins

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!

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I am loving this anthropologie cupcake tin (if you can’t tell!)

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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.

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Carrot & Shrimp Peanut Satay

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.

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But, alas, I could not spiralize these veggies so this is how I cut them into ribbons.

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carrot & shrimp peanut satay

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This recipe is great served cold so its perfect to pack as a cold lunch for the Spring!

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Asian Carrot Salad

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.

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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.

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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!

Asian Carrot Salad

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Ingredient of the week: Carrots

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.

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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.

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