I’m lazy when it comes to carrots. For my own eating pleasure, I only use cleaned and peeled “baby” carrots, so when we get “real” carrots from the farm as part of our CSA I look on like I’m not sure what to do with them. My first inclination is to make my mom’s famous Carrot Cake but that really negates the concept of a low calorie food. So these muffins are the next best thing. They are like little carrot cakes without cream cheese frosting (not that you couldn’t add that!) and, at least seem, less sinful. Whenever I
Archives for breakfast
Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with. Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc. Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs. I rarely throw anything out–unless it’s gotten funky of course! This
One of my favorite uses for surplus zucchini is zucchini bread and it’s always a hit in the house. This recipe is taken from the Better Homes and Gardens cookbook–my favorite! This page is so gunky (that is a technical term) that you can hardly read the recipe anymore. This recipe only calls for 1 cup of zucchini and even a fairly small zucchini yields more than that when shredded so I typically double the batch. The zucchini can also be replaced by shredded apples–a great way to use up your extra apples from apple picking. The bread can be
This is one of the first things that my Grandma Molgaard taught me to bake as a child and it still conjures up happy, caloric memories! As a result, I have an obsession with pumpkin. The one thing that made my Grandma’s oh-so-much-better than mine is that she made them in small coffee cans–so there was so much “crust”. I make mine in mini loaves (I know, I go on and on about the merits of mini loaves) so that a.) they are done faster and b.) we can eat some now and freeze some for later. Who am I
This is our go-to breakfast item for my husband and me. Mir has yet to acquire a taste for eggs, and Zain prefers his scrambled. So I’m a bit of a short order cook in the mornings. They are super easy to do ahead and reheat quickly in the microwave. I tried to freeze them once and they got very wonky! So if you aren’t keen on keeping a full batch for the whole week, you can cut the recipe in half. The number of eggs you use, is the number of cups you will yield.
In an effort to help in your meal planning, I’m launching a new weekly post for what I’ve made (or am making) ahead for the week. You certainly don’t have to do it ahead, but for me, that’s my lifesaver. I call it my Sunday Cookingpalooza! This week my menu contains: Breakfast Egg Cups Waffles–I make a double batch of waffles and then freeze them in a large zip lock bag. Each morning I take out what I need and toast them for my own homemade “frozen waffle”. Fruit Salad–typically a mix of strawberries, blueberries, red grapes, black berries and/or
When I was being interviewed for the “Change One Small Habit, Change Your Life” article for More Magazine, the author/interviewer Brian Alexander shared this recipe with me. It’s very versatile and can be tailored to your (and/or your kids) taste. You can use agave or maple syrup in lieu of the honey; add more or less brown sugar or substitute coconut sugar; and/or add in raisins, slivered almonds, or other dried fruits. My kids can’t get enough cinnamon so we load up in that department!