Lentil Meatballs with Mushroom Gravy

Hello friends! I realize that I have not posted in a while – I am currently in Hawaii with family! I am posting this from my bed (it’s only 7:30 here). Soon, I will go down for some breakfast and maybe go for a run. Life couldn’t be better! Chances are you won’t be hearing much from me for the next week or so, although perhaps I will think of something appropriate to share (but I’m not promising anything!)

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Did you all get everything you wanted for Christmas? I did – I couldn’t believe how spoiled I got. I loved hanging out with family and friends who I don’t get to see very often as well.

Here is my contribution to Christmas dinner at my dads house. A few family members are vegetarian, and my sister has celiacs disease, so I had to come up with something a little different! I was a little unsure of these as I was making them, but they turned out really well, especially when served with the mushroom gravy. I will definitely be making them again!

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These meatballs were perfect for Christmas dinner, but I can also see them being a good weeknight dinner served with some baked yams or potatoes and a nice, simple salad – particularly if you are trying to impress some vegetarian guests!

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* As a side note, I do know that these pictures are especially terrible – sorry! The kitchen was super busy, the lighting was off, and Christmas dinner was being served… time was not my friend.

Lentil Meatballs:

Makes 30

2 cups Green Lentils

6 cups Water

2 Carrots, peeled and minced

2 Celery Stalks, minced

1/2 Yellow Onion, minced

1 clove Garlic, minced

8 oz Mushrooms, minced

2 tbsp Fresh Thyme, minced

3 tbsp Tomato Paste

2 tsp Salt

3 Eggs, beaten

1/2 cup Fresh Parsley, chopped

1/2 cup Quick Oats

1/2 cup Parmesan Cheese, grated

1. Rinse lentils in cold water and add to a large saucepan. Cover lentils with 6 cups of water. Bring the water to an almost boil and then reduce the heat to a simmer. Cook, uncovered, for 20 to 30 minutes until tender. Drain the lentils in a strainer and let cool completely.

2. Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Add in carrots, celery, onions, and garlic. Cook for 10-15 minutes, stirring often, until vegetables are soften and lightly golden. Add in tomato paste, thyme, and salt. Stir to combine and cook for about 3 minutes. Add in mushrooms and cook for 10 minutes, stirring often. Remove mixture from heat, transfer to a large bowl, and let cool.

3. Preheat oven to 400 degrees and line two large baking sheets with parchment paper or aluminum foil.

4. Once lentils and vegetable mixture are cool, add the lentils to the bowl with the vegetables and combine. Add in eggs and stir again. Add in oats, parmesan cheese, and parsley, stirring well to combine all ingredients. If the mixture seems very wet, add in another 1/4 cup of oats.

5. Using a tablespoon to assist you, form the mixture into 1 1/2 inch balls and place on the baking sheets 1 inch apart. Bake for 30 minutes, until the meatballs are more sturdy and lightly brown. Serve hot, topped with mushroom gravy.

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Mushroom Gravy:

Serves 6 – 8 

Adapted from AllRecipes

1/4 Butter

16 oz Mushrooms, sliced

1/4 cup All Purpose Flour, or as needed

4 cups Vegetable Broth

Salt & Pepper, to taste

1. Melt butter over medium heat in a saucepan until it foams. Stir in mushrooms. Simmer until liquid evaporates, about 20 minutes.

2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of veggie stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with salt and pepper. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often. Add more flour, by the tablespoon, as needed to reach desired consistency.

Classic Hot Cocoa

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I hope you are all having a lovely day filled with family, friends, yummy food, and merry times – whether you celebrate Christmas or not. It is feeling very Christmas-y around here. I just came home from tobogganing with family; it was so much fun!

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Here is an extremely simple recipe that will make you feel extra warm and fuzzy tonight. It is a classic recipe that I’ve tweaked a bit to my liking – extra chocolate-y and not too sweet.  Enjoy!

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Classic Hot Cocoa:

Serves 1 – just double/triple/octople/etc. as needed 

1.5 tbsp Cocoa Powder

1.5 tbsp Sugar

1 cup 2% Milk

Hot Water, as needed

Whipped Cream, to top

Cocoa Powder, to garnish

Method #1

1. Heat milk in a saucepan over medium heat until hot but not boiling. Add in cocoa and sugar, whisking to combine well. Pour into mugs, top with whipped cream and a pinch of cocoa powder.

Method #2

1. Combine cocoa powder and sugar in a mug. Top with 1 cup of milk and stir. Microwave for 2 minutes, watching to make sure it does not boil over. Stir again, and top off mug with boiled water. Top with whipped cream and a pinch of cocoa powder.

Acorn Squash Stuffed with Southwestern Quinoa

I’ve been really MIA lately. I’m sorry. I do realize that. In my defence, I attended two holiday parties plus a Christmas play over the weekend. I’ve been hanging out with family at my dads house, which is the most lovely, cozy place I can imagine being when it is super cold outside, like it has been. It is kind of like an oversized log cabin with a lot of fancy details, such as the red and green plaid lazy boy I am currently lounging in. Heaven.

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I admittedly haven’t been doing a lot of cooking lately, because my step mom is an amazing cook and I have been very lazy. I did make this a few days before I came home though, and thought I would share.

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I love every kind of squash (butternut, spaghetti, pumpkin) and eat them all throughout the fall and winter seasons. Acorn squash is sweet, creamy, and is the most perfect, unexpected match for the Southwest flavours in this quinoa.

This makes a delicious winter or fall vegetarian meal, and it could even work as a side for Christmas dinner. You also will probably have enough quinoa left to eat for lunch tomorrow – you’re welcome!

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Acorn Squash Stuffed with Southwestern Quinoa

Adapted from Alaska from Scratch

Serves 2

1 Acorn Squash

2 tbsp Olive Oil

1/2 cup Red Onion, diced small

1/2 cup Red Bell Peppers, diced small

1 cup Black Beans, drained and rinsed

1/2 cup Corn Kernels

1 cup Quinoa, cooked according to package directions

1/2 tsp Cumin

1/4 tsp Cayenne

1/4 tsp Paprika

1/4 tsp Salt

2 tbsp Cilantro + extra for serving

1/4 cup Cheddar Cheese, grated

Salt & Pepper, to taste

1. Preheat oven to 350. Pierce the acorn squash with a fork several times. Place the squash onto a sheet pan and roast whole until tender, about 45 minutes. Remove the squash from the oven and allow to cool for about 15 minutes before handling.

2. Increase oven temp to broil.

3. While the squash is cooling, heat the oil over medium heat in a large skillet. Cook the onions for 3 minutes, until tender and translucent. Add the red peppers, cooking for 1 or 2 minutes until soft. Add the cumin, cayenne pepper, paprika, and salt. Stir in the black beans, corn, and quinoa and heat through. Toss in the fresh cilantro and taste for seasoning, adding more salt as needed.

4. Slice the squash in half length-wise. Scoop out the seeds with a spoon. Fill the halves with large scoops of the black bean and quinoa filling. Top with cheese and return to the oven on broil for about 2 minutes, or until the cheese is melted and bubbly. Top with additional cilantro and salt/pepper to taste. Serve promptly.

Roasted Red Pepper Penne with Chorizo and Feta

I like pasta recipes that are just a little different. I mean, don’t get me wrong, I like spaghetti with some hearty tomato sauce just as much as the next gal, but I try to find different combinations. I love pesto on pasta (especially when it’s homemade!) and I often make sauces with totally random ingredients (cream cheese and tomato paste – yum).

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When I saw this one, I knew it would be a winner. I’ve told you about my new-found love of bell peppers, particularly of the red and roasted variety, so I don’t know why I didn’t think of it myself.

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This recipe will impress guests because it seems way more difficult than it is. The roasted red peppers shine, the chorizo adds a little heat, and that feta cheese just brings everything together. It’s healthy, especially if you don’t add the cream (I didn’t, and it was still delicious). It is also quick enough for a week night dinner, even if you are pressed for time. The sauce even keeps well in the freezer, if you are like me and only cook for 1 or 2. Seriously, what is not to love?

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I’ve been using this Tru Roots Ancient Grains Penne whenever I make pasta lately. It is gluten-free (if you’re into that), and is a lot healthier than regular pasta. I’ve heard mixed reviews, but I happen to really like it. If you haven’t yet, you should give it a try! I found a giant bag for pretty cheap at Costco and it’s lasted me forever.

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Roasted Red Pepper Penne with Chorizo and Feta

Adapted from The Pioneer Woman 

Serves 8 

12 oz of Penne Noodles (or enough for however many you are serving)

4 tbsp Butter

1/2 a Yellow Onion, diced

2 cloves Garlic, minced

1 jar (15.5 oz) Roasted Red Bell Peppers, drained and chopped

1 cup Vegetable or Chicken Broth

1/2 tsp Salt

1/2 cup Heavy Cream, optional

Fresh Basil, chopped, optional  

1/2 of a Chorizo Sausage (or 2 tbsp per serving), diced

1/2 cup Feta Cheese (or 2 tbsp per serving)

Fresh Ground Pepper, to taste

1. Melt 2 tbsp of butter in a large skillet over medium heat. Add the onions and garlic and sauté for 2 or 3 minutes until starting to soften. Add the chopped roasted red peppers and cook for 2 or 3 minutes, until hot.

2. Remove skillet from the heat.  Transfer the contents to a food processor and puree until smooth.

2. Cook pasta in salted water according to package directions.

3. Heat the other 2 tbsp of butter in the same skillet, back over medium heat. Pour the pepper puree back into the skillet. Add the broth and salt, stir until heated. If using, add in the cream a stir until heated.

4. Drain the pasta and add it to the skillet. If you are not using all of the sauce, put the pasta back into the pot it was cooked in and add in enough sauce to coat it well, plus a little extra.

5. Add in fresh basil (if you have it) and 3/4 of the feta cheese and all of the chopped chorizo sausage. Stir to combine. Serve in bowls with fresh ground pepper and remaining feta cheese.

* If you do not have chorizo sausage or feta, this is still delicious plain with fresh parmesan cheese in place of the feta. It would also be yummy with other herbs added, or goat cheese, or prosciutto, or bacon… the possibilities are endless!

Best Banana Pancakes

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I love pancakes. Actually, I love all breakfast food. I’ve said that before. Breakfast is by far my favourite meal of the day. Especially on the weekends, when there is extra time for cooking or going out to eat. When I make breakfast at home, I usually try to keep it pretty healthy; whole wheat flour, flax, no sugar, etc. etc. But in all reality, nothing beats plain ol’ banana pancakes (maybe not the best descriptor… these are anything but plain!) They are worth every single bite.

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These pancakes are a classic. They are tried and true, and I can guarantee everyone will want seconds. They are perfectly moist with just enough banana flavour, they are light and fluffy on the inside, a little crisp on the outside, and every other thing that pancakes are meant to be.

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I like mine best served with a big pat of butter, a good amount of maple syrup, and some fresh sliced bananas – I did warn you this wasn’t a particularly healthy one!

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Best Banana Pancakes:

Adapted from Once Upon A Chef

Makes 12 Pancakes  

1.5 cups All Purpose Flour

2 tbsp White Sugar

2.5 tsp Baking Powder

1/2 tsp Salt

2 large, very ripe Bananas

2 large Eggs

1 cup plus 2 tbsp 2% Milk

1 tsp Vanilla

3 tbsp Butter, melted + another small pat

1 tsp Vegetable Oil

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another medium bowl, mash the bananas with a fork. Whisk in the eggs, and then add the milk and vanilla and whisk until well combined. Pour the banana and then the melted butter into the flour mixture. Gently, fold the batter with a rubber spatula until just combined – do not over mix. Let the batter sit for 5 – 10 minutes before cooking.

3. Set a griddle or non-stick pan over medium heat. Add vegetable oil and the small pat of butter to the pan and spread it around. Drop the batter by the 1/4 cup onto the cooking surface, about 2 inches apart. Cook until small bubbles start to appear in the batter and the underside is golden, about 3 minutes. Flip the pancakes, and cook until the underside is golden, about 2 minutes. Transfer cooked pancakes to a plate, placing in the oven at the lowest temperature if you like.

4. Repeat this process, adding more oil/butter to the griddle as necessary, until the batter is all used up.

5. Serve topped with fresh sliced bananas, a pat of butter, and real maple syrup. Enjoy!

 

 

Gingerbread Loaf with Fresh Orange Glaze

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The last couple of days have been so lovely around here. I came home to my mom’s house and spent most of yesterday with my niece, Jazlynn. She is 7 months old and so adorable and curious. I don’t get to see her nearly enough. She “helped” me do some Christmas baking – AKA she sat on the counter and tried to grab everything in sight while I baked (don’t worry, I stood in front of her the whole time!)

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I realize that I have been a little behind on the Christmas baking. It is just so much more enjoyable when I am at my parent’s house. Their kitchens are much bigger and prettier. Plus, my mom has a kitchen aid mixer. I mean, that thing is a dream. A dream that I just can’t justify buying yet. And I have much more important things to put on my Christmas list (new perfume, moccasins, a Tiffany necklace…) But you can bet that I take full advantage of it when I’m here!

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My favourite thing that “we” baked yesterday is this gingerbread loaf. It is spicy, incredibly moist, and not too sweet. Topped with the orange glaze, I think it’s pretty close to perfect. The middle of my loaves did sink a little bit, which was my fault because I accidentally took them out of the oven too early at first. I doubled the recipe, like I do for most things around Christmas. One for now, one for Christmas Eve/Day.

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Gingerbread Loaf:

Adapted from Chow 

Makes two loaves

3 cups All Purpose Flour

1 tsp Baking Soda

2 tsp Salt

2 tbsp Ground Ginger

2 tsp Ground Cinnamon

1/2 tsp Ground Allspice

1/2 tsp Ground Cloves

1 cup Buttermilk

1 tbsp Vanilla

1 cup (2 sticks) Unsalted Butter, room temperature

2 cups Dark Brown Sugar, packed

1 cup Dark Molasses

4 Large Eggs, room temperature

1. Heat oven to 350. Coat two loaf pans with butter, dust with flour, and tap out excess.

2. In a large bowl, use a whisk to combine flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. In a small bowl, stir buttermilk and vanilla until well combined.

3. Place butter and brown sugar in the bowl of a stand mixer, using the paddle attachment. If you do not have a stand mixer, you could use a handheld mixer for the next two steps. Beat on medium speed for about 5 minutes. Add in molasses, beat until well combined. Add in eggs, one at a time, beating after each addition until well incorporated.

4. Stop mixer and scrape around edges of bowl. Add one third of the flour mixture, beating on low speed until just incorporated. Pour in half of buttermilk mixture, beat until mixture is smooth. Add in another third of the flour mixture, then other half of buttermilk mixture, and then the last third of the flour mixture, beating after each addition until smooth.

5. Divide mixture into the two loaf pans. Bake for 45 minutes, or until a toothpick inserted in the middle of the loaf comes out clean and the cake is pulling away from edges of pan. Be aware that if you open the oven too early, the middle will sink in! Cool cake in the pan for 10 minutes, and then turnout onto a rack to cool completely before icing. To serve, cut into 1/2 – 1 inch thick slices.

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Fresh Orange Glaze:

Makes enough to cover 2 loaves or 1 cake 

2 cups Confectioners Sugar

4 tbsp Fresh Squeezed Orange Juice

1 tsp Orange Zest

1. Use a whisk or a fork to combine all 3 ingredients in a medium bowl until smooth.

2. Place in refrigerator until ready to use. Pour directly over loaf or cake. Serve.

Crispy Kale Chips

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Remember that time when I wrote about Slow Roasted Tomatoes and I told you about how I ate them with Kale Chips but then I never posted my recipe? Well, hear ya go!

Kale is really popular right now, and for good reason. It is the best. It is very tasty, and very full of all kinds of nutrients. I eat kale in salads, stir fry, and smoothies. But my favourite way to eat kale is in the form of chips. I try to make them at least once a week.

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These guys really do satisfy any salt cravings that I have, and I could seriously eat an entire bunch of kale in one sitting in this form (in fact, I sometimes do…) They are cooked at a low temperature so the end product is very crispy. I like putting salt and a little cayenne pepper on mine, but you could totally season them with whatever you feel like. They are quite adaptable, I think. One thing to keep in mind is that they do not store very well. In my experience, they tend to get a little soggy after 1 or 2 days in a sealed bag. But that is okay because you will want to eat ’em all up right away!

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Crispy Kale Chips:

Makes one medium bowl

1 bunch Fresh Kale

1 – 2 tbsp Olive Oil

Sea Salt, to taste

1-2 pinches Cayenne Pepper

1. Heat oven to 300. Line 2 baking sheets with parchment paper.

2. Wash and dry kale. You want to make sure to dry it very well, otherwise the chips will not get crispy. Then, rip the kale into bite size pieces.

3. Put the kale into a bowl, and add 1 tbsp olive oil. Using your hands, try to cover all of the kale in olive oil. You want to use your fingers to make sure each leaf is coated. If 1 tbsp of oil does not seem to be enough, add in another.

4. Spread the kale onto the 2 baking sheets. Try not to have the leaves overlapping each other. Use as many pans as you need, based on the size of your bunch of kale. Sprinkle the kale with sea salt and a small amount of cayenne pepper.

5. Bake in the oven for 10 minutes, then remove the pan and flip each piece of kale. Place in back in the oven for another 4 – 7 minutes. You want to watch them pretty closely, because if the leaves start to brown they will be bitter. When they are crispy enough, remove from oven. Place chips in a bowl and serve.

Sweet Potato and Black Bean Burritos with Simple Guacamole

I am officially done school for the semester! I have almost an entire month off until I begin my final semester of school, ever. I will be back and forth between my parents houses over the break. My mom lives about an hour and a half away, along with most of my siblings (I have a big family!) My dad has a place about 45 minutes from mine, so I will spend some time there, but he actually lives in Hawaii most of the time, so I get to spend the last week of my break in Kona. I can’t wait to relax in the sun all day and to explore the island a little more! I LOVE Hawaii – but who doesn’t?

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As usual, today’s recipe has absolutely nothing to do with anything that I have talked about thus far. I stumbled upon it maybe five years ago, when I was just starting to get into cooking. At the time, it seemed like a strange combination (okay, it still kind of does – but trust me) but everyone ended up loving them. I’ve been making them every few months since then.

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I love cumin, and I love cilantro. I use them a lot in cooking, and this recipe is a winning combination of both. They are easy enough for a week night, but I like to make a big batch on the weekend and freeze them for lunches. I will not claim that this guacamole is authentic by any means, just so we are clear.  However, it uses ingredients that I usually have on hand, it is quick to make, and it is really good.

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Black Bean and Sweet Potato Burritos:

Adapted from Allrecipes

Makes 6 burritos, or 12 mini burritos 

1 large Sweet Potato, peeled and cut into chunks

1 tbsp Vegetable Oil

1/2 an Onion, diced

2 cloves Garlic, minced

3 cups Black Beans

1/2 cup Water

1 tbsp Chili Powder

1 tsp Cumin

2 tbsp Cilantro, chopped

2 tsp Prepared Mustard

1 pinch Cayenne Pepper

1 tbsp Soy Sauce

6 Tortillas or 12 Mini Tortillas

1/2 cup Cheddar Cheese, shredded

1. Put the chunks of sweet potato into a medium sized pot. Add in enough cold water to cover the potatoes. Bring to a boil and cook until tender, about 15 minutes. Drain, and transfer potatoes to a bowl. Mash.

2. Preheat oven to 350. Cover a standard baking sheet with aluminum foil.

3. Heat oil in a medium skillet, and sauté onion and garlic for 2-3 minutes. Add in beans, and using a potato masher, try to mash the beans. You don’t have to get ’em all, but try to make it so it is kind of a paste, if that makes sense. Gradually stir in water, heat until warm. Remove from heat. Add in chili powder, cumin, cilantro, cayenne, prepared mustard, and soy sauce. Stir until well combined.

5. Divide the sweet potatoes and the black bean mixture evenly between the tortillas. Top with cheddar cheese. Fold up tortillas burrito-style, and place on baking sheet. Bake for 12 minutes at 350, flipping halfway through. Serve.

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Simple Guacamole:

Serves 1 or 2 

1 Ripe Avocado

1 tbsp Sour Cream

1/2 tsp Lime Juice

1/2 clove Garlic, minced

Salt, to taste

1 pinch Paprika

1. Mash the avocado.

2. Add in the remaining ingredients except the paprika and combine well. Serve garnished with a light dusting of paprika.

Spinach Artichoke Grilled Cheese Sandwich

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I’ll be the first to admit it – Canadians tend to be little crazy when it comes to the weather. Last week, it was uncharacteristically cold, even for Northern Alberta. Temperatures in Edmonton got down to -40 with a windshield, which I think is colder than most people can imagine. Today, it was a solid -10, which is cold, but pretty normal for this time of year. However, I witnessed some people doing some fairly abnormal things.

First, there was the (otherwise totally normal looking) guy wearing a winter jacket, jeans, and flip flops. Like, sandal flip flops. Then as I was leaving the library tonight (which shares an entrance with the University Hospital) a guy was walking outside literally wearing nothing but a hospital gown. I must not have been hiding my thoughts very well, because he said to me, “I’ve been in worse”. I mean, maybe I’m a bit of a wimp… but seriously?

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Between the weather and the fact that it’s finals week, I’ve been craving nothing but comfort food. Okay. Maybe I always crave comfort food, but I feel like those are good excuses.

I have mentioned my love of grilled cheese sandwiches before, and you can bet this will not be the last time. This one is stuffed full of delicious buttery-spinach-artichoke-cheesy-garlicky goodness. Like spinach artichoke dip in sandwich form. Delightful.

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Spinach Artichoke Grilled Cheese Sandwich

Adapted from Healthy Delicious

Makes 1 sandwich – but feel free to double! 

1 tbsp + 1 tsp Butter

3 Artichoke Hearts, quartered

1 small clove Garlic, minced

1 cup Fresh Spinach

2 tbsp Water

2 slices Multigrain Bread

1 tbsp Cream Cheese

2 slices Aged White Cheddar

1. Heat a skillet over medium-low heat. Add 1 tsp butter, and once melted, add in chopped artichokes and garlic. Cook for about 3 minutes, stirring occasionally, until lightly golden. Add spinach and water and stir until spinach is wilted. Set mixture aside.

2. Increase heat under the skillet to medium. Butter one side of each slice of bread. Spread cream cheese onto the non-buttered side of one slice. Place the slice of bread without cream cheese onto the skillet, buttered side down. Place the two slices of cheese onto it, followed by the spinach artichoke mixture. Finally, place the other slice of bread (the one with the cream cheese!) on top, buttered side up.

3. Grill sandwich for about 3 minutes and then carefully flip. Grill other side for 3 minutes, until both sides are golden brown.

4. Slice in half and serve hot.

 

 

Morning Glory Muffins

I have exciting news. One of my friends and I have officially started planning a trip to Europe next summer. I am planning to go for six weeks, and will hopefully make it to Spain, England, France, The Netherlands, and Germany. For the past four years I have been focusing on school, and have needed to work a lot during the summers, and this is the first big trip that I am going on without my parents. I cannot wait!

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Onto the muffins – I make a batch  pretty much every two weeks, so it’s surprising that this is the first one that I am sharing with you. I usually make a bunch and put them directly into the freezer, so that throughout the week I can just pop one out and heat it up whenever I am craving a snack. It saves me from buying granola bars or something similar at the grocery store. They are also perfect for breakfast on a cool winter morning.

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While I was searching for a recipe, I had a hard time finding one that had everything that I wanted. So I made my own. You will notice that this one has a little bit of everything in it, but is low in fat, sugar, and is completely whole wheat. However, it still has a nice texture (especially when warmed and topped with butter) and plenty of flavour. Next time I might sub some of the whole wheat flour for oats – I’ll let you know how that is.

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Morning Glory Muffins

Makes 12 

2 cups Whole Wheat Flour

2 tsp Baking Powder

1/8 tsp Salt

2 tsp Apple Pie Spice (or Cinnamon)

2 Eggs

1/2 cup Brown Sugar

1/2 cup Applesauce

1/3 cup Plain Yogurt (regular or greek will be fine)

1/2 cup Milk (regular, almond, soy, whatever)

1/4 cup Molasses

1 cup Carrots, finely shredded

1/2 cup Unsweetened Shredded Coconut

1/2 cup Raisins

1/2 cup Chopped Walnuts

1. Preheat oven to 350. Lightly grease standard muffin pan.

2. In a small mixing bowl, whisk together dry ingredients (flour, baking powder, salt, apple pie spice).

3. In a large mixing bowl, combine eggs, brown sugar, applesauce, yogurt, and molasses. Add the dry ingredients into the wet ingredients; stir to combine.

4. Add in milk. Fold in shredded carrots, coconut, raisins, and chopped walnuts.

5. Spoon into prepared muffin pan.

6. Bake for 20 minutes at 350, or until a toothpick inserted into the center of the muffins comes out clean. Remove from oven; allow to cool for five minutes before removing muffins from the pan and placing on a wire rack for ten additional minutes. At this point you can eat the muffins, store them in an airtight container on the counter for up to 1 week, or store them in the freezer in a ziploc bag for up to 1 month.

* Buttering these is a must. Even if you are dieting, do not deny yourself of that.

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