Who knew muffins could include such random but delicious ingredients? Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce? Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin. So I cheated and bought the bag of shredded carrots and this suited my needs just fine. If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself. These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.
Breakfast Cranberry Carrot Muffins
Makes: 12 Muffins
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 1 large egg
- 1/3 cup 1% milk (or milk of choice)
- 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
- 2 medium ripe bananas, mashed
- Preheat the oven to 400 and spray or line a 12 tin muffin pan.
- n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
- Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana. Stir well until all ingredients are blended.
- Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.
Beets are the type of food that when consumed, I can almost feel my body saying, “thanks, I needed that”! Nutrient dense with powerful antioxidants and a unique flavor that is easily enhanced, beets are the ultimate vegetable. I roasted mine with an easy lemon herbal pesto-like mix and finished it off with goat cheese, sun-dried tomatoes, and avocado – delish! Goes well as a side with fish, chicken, meat etc!
Roasted Beets with Fresh Herbs & Goat Cheese
Serves: 2 (with leftovers)
- 1lb yellow or red beets, diced (save the leaves!)
- 2 tbsp olive oil, divided
- 1/2 cup chopped beet leaves
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1 green onion, sliced
- 4 cloves garlic chopped
- Juice of 1 lemon
- 2 tbsp sun-dried tomatoes
- 2 tablespoons goat cheese
- 1/4 avocado, diced
1. Preheat oven to 425 degrees.
2. Wash beets, cut off the leaves and put to the side for later. Carefully peel the beets using a peeler. Dice into bite size pieces.
3. Place the diced beets on a baking sheet, toss in olive oil and fresh pepper. Bake for 25 minutes or until beets are fork tender.
4. While the beets cook, combine beet leaves, parsley, dill, garlic, green onion, 1 tablespoon olive oil, and lemon juice.
5. When beets are cooked, add into herb mixture and toss lightly. Lastly, add in sun-dried tomatoes, goat cheese, and avocado. Enjoy!
This recipe came out of nowhere when looking in the fridge and realizing I did not have much to work with! Its extremely easy, healthy, filling, and great served warm or cold. I had it with seared fish for dinner and then over salad for lunch the following day! Hope you enjoy – not for nothing but this Trader Joe’s Feta Dressing is amazing.
Veggie and Black Bean Rice Salad with Feta Dressing
Serves 6, 1/2 cup serving
- 1 cup cooked brown rice
- 1/2 cup diced red onion
- 1/2 cup diced red pepper
- 2 cups swiss chard chiffonade (cut the stems off!)
- 1 cup black beans
- 1/2 cup greek style feta dressing
- Black Pepper to taste
1. Mix all ingredients together and serve warm or cold!
Nutrition Facts per serving: 158 calories, 17 g Carbohydrate, 6 g protein, 8g fat, 5g fiber