Browsing tag
Recipes with Carrots
Add to ❤ Favorites Banana Carrot Muffins that are deliciously moist, soft and fluffy. They’re bursting with banana flavour and you can’t even taste the carrot. Ingredients for 10 servings 1 1/2 cups Spelt Flour 1 tsp Baking Powder1 tsp Baking Soda3/4 cup Monkfruit Sweetener 3 medium Ripe Bananas 1 cup grated Carrot1 medium Egg1/3 cup Coconut Oil (melted)1 tsp Vanilla Extract1 teaspoon Ground Mixed Spice Read the Instructions here
Add to ❤ Favorites A great quick and easy salad loaded with crunchy carrots, chickpeas, and lots of flavor, this Morrocan Carrot Salad is a great option when you are after something a little bit different. Great to bring along to a potluck, to enjoy alongside a nice piece of grilled chicken or fish, or to stuff inside a wrap. Ingredients for 4 servings 4 cups grated carrots see notes1 can garbanzo beans rinsed and drained chickpeas7 medjool dates pitted and chopped1/2 a small red onion minced4 green onions white and light green parts only, finely chopped1/2 cup coarsely chopped cilantro2 1/2 tbsp extra virgin olive oilZest of 1 lime and juice of 21/2 tsp ground cumin1/4 tsp ground nutmeg1/4 tsp turmeric1/2 tsp sea salt1/2 tsp freshly ground black pepper1/2 cup pumpkin seedsCrumbled feta cheese for garnish optional Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 1 chuck roast (3-4 lbs) 1 lb baby carrots (or carrots, cut to about 1″ pieces) 1½ lbs potatoes (any variety, cut into about 1″ pieces if necessary) 4 Tbsp homemade dry onion soup mix 1 batch homemade cream of mushroom soup Read the Instructions here
Add to ❤ Favorites This is a better-for-you alternative to traditional carrot cake. It uses no refined white sugar in the cake or frosting, and adds a digestive blend in place of some of the flour. Ingredients for 12 slices Cake 2 cups white or whole wheat flour (or use a combination of coconut and almond flour) 1/2 cup Barlean’s digestive blend (or an additional 1/2 cup flour) 2 teaspoons baking powder 1 teaspoon baking soda 1 Tablespoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 2 Tablespoons melted coconut oil 3 eggs 1 teaspoon vanilla 1/2 cup plain nonfat Greek yogurt 1/4 cup honey 1/4 cup agave or 1/2 teaspoon liquid stevia ¾ cup milk 2 ½ cups freshly grated carrots Icing 2 8-ounce blocks of cream cheese, softened 1/2 cup coconut oil (I used Barlean’s butter-flavored coconut oil for a buttery taste) 2 Tablespoons milk 1/2 cup honey 1/2 cup chopped pecans Read the Instructions here
Add to ❤ Favorites These carrot cake overnight protein oats are high in protein, packed with nutrition and take just minutes to prepare. Prep them the evening before to wake up to carrot cake for breakfast! Try them with your favourite toppings such as coconut whipped cream, pineapple and walnuts. Ingredients for 1 serving 3/4 cup unsweetened almond milk 1/3 cup (35 g) rolled oats 1/2 scoop (20 g) Vega Performance Protein in Vanilla or vegan protein powder of choice 2 tablespoons (24 g) raisins 2 tablespoons (12 g) unsweetened shredded coconut 1 teaspoon cinnamon 1/2 cup (40 g) finely grated, peeled raw carrot optional: 1 tablespoon maple syrup, a few stevia drops or 1 packet powdered stevia optional: 1/2 teaspoon pure vanilla extract optional: serve with a dollop of dairy-free yogurt or coconut whipped cream Read the Instructions here
Add to ❤ Favorites Ingredients 400g Sweet potato (1 med) 1 bunch Baby carrots ½ pear, sliced ½ avocado, diced 10 walnut halves 3 Tbsp pepitas 1 cup salad greens, loosely packed ¼ cup fresh dill, loosely packed Dressing 1 Tbsp raw honey 1 Tbsp seeded mustard 1 clove minced garlic 3 Tbsp olive oil 2 Tbsp apple cider vinegar 1 Tbsp lemon juice Salt & pepper, to taste Read the Instructions here
Add to ❤ Favorites Ingredients for 5 servings Za’atar Spiced Tahini Dressing 1 tsp Za’atar ½ cup tahini ⅓ cup water (adding more IF needed) 3 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon olive oil ¾ teaspoon kosher salt Black pepper to taste Dukkah ½ cup shelled unsalted pistachios 2 tsp cumin seeds 2 tsp coriander seeds 2 Tbs sesame seeds ½ tsp kosher salt Beet Hummus 1 small roasted beet 15 oz can chickpeas, drained and rinsed 1 garlic clove, minced zest of 1 lemon juice of ½ lemon ¼ cup olive oil salt pepper top with a few dashes za’atar Farro, Carrots & Arugula 1 cup dry farro, yields 3.5 cups cooked 2 lb carrots (about 4 whole carrots per serving depending on size), cut into even strips 1 Tbs olive oil kosher salt and pepper 5 oz baby arugula, divided between bowls Read the Instructions here
Add to ❤ Favorites Ingredients for 8-10 servings For the Ras el Hanout spice mix (or substitute a store-bought mix): 1 1/2 tablespoons ground cumin 3/4 tablespoons coriander 3/4 tablespoons ground ginger 2 teaspoons cinnamon 2 teaspoons turmeric 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika For the stew: 2 tablespoons olive oil 1 large onion, diced (6 to 8 ounces) 3 tablespoons grated fresh ginger 2 tablespoons ras el hanout 4 to 5 medium carrots, sliced (about 1lb) 1 medium parsnip diced (about 3/4 lb) 2 medium sweet potatoes (about 1 lb) 2 roasted red peppers (from a jar or homemade), diced 1 tablespoon grated lemon zest 1/2 cup dried apricots, roughly chopped 4 cups water or broth 1 can (15 ounces) chickpeas, rinsed and drained 6 to 8 cups baby kale or baby spinach Lemon wedges, to garnish (optional) Sliced jalapeno peppers, to garnish (optional) Chopped parsley, to garnish (optional) Vegan or regular yogurt, to serve (optional) Read the Instructions here
Add to ❤ Favorites Piccalilli is traced back to the 18th Century and was originally called Indian pickle, which would indicate its origin. I would imagine since it is a low cost, easy food to make and lasts for months, was the reason it was so popular and has remained so to this day. Ingredients 8 ounces Cauliflower, Chopped into small pieces 6 ounces Shallot, Sliced into small pieces 6 ounces Cucumber, Chopped into small pieces 6 ounces Carrot, Chopped into small pieces 3 ounces Green Beans, Chopped into small pieces 1 1/2 tablespoons Salt 5 cups Apple Cider Vinegar 2/3 cup Sugar 2 teaspoons Ground Turmeric 1 1/2 tablespoons Mustard Powder 1 1/2 tablespoons Ground Ginger 1/8 teaspoon Grated Nutmeg 1/2 cup All-Purpose Flour Read the Instructions here
Add to ❤ Favorites Crunchy Salad with Cilantro Orange Vinaigrette ~ Chopped veggie salad with serious crunch factor in a tangy yet slightly sweet cilantro orange vinaigrette. Ingredients for 4-6 servings Cilantro Orange Vinaigrette 3 tbsp apple cider vinegar 1/2 cup FRESH orange juice (or similar) 1/4 cup extra virgin olive oil 1 tbsp honey; +/- depending on desired sweetness 2 tbsp finely chopped fresh cilantro Salt; to taste* 1/8 tsp black pepper; to taste, plus more** Crunchy Salad 1-12 oz package Broccoli Slaw (Broccoli, carrots, and red cabbage) 1-6.75 Kale and Brussel Sprouts mix (omit the dressing, just use the veggies and the seeds/cranberries if offered) 3 cups chopped purple cabbage (1 small head approximately) 2 cups chopped fresh broccoli crowns (1 medium head) 1/2 cup pepitas (shelled pumpkin seeds) 1/3 cup sunflower seed kernels 1 cup dried cranberries (sweetened or un) Read the Instructions here
Add to ❤ Favorites My favorite chickpea salad recipe, made with grated carrots, chopped celery, fresh dill, and lots of chickpeas. This protein-rich salad is perfect for potlucks, packs well for lunch, and it’s easy to make! Ingredients for 4 servings 2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas 2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment) ⅔ cup chopped celery (about 2 long stalks) ½ cup thinly sliced green onions (about 4) ½ cup chopped fresh dill leaves (I used one 0.75 ounce package) ½ cup pepitas (hulled pumpkin seeds) ⅓ cup extra-virgin olive oil 2 to 3 tablespoons sherry vinegar 1 medium-to-large clove garlic, pressed or minced ¼ teaspoon salt Freshly ground black pepper Read the Instructions here
Add to ❤ Favorites Cheesy Ham and Potato Soup is a thick and hearty gluten-free soup recipe that’s perfect for cold nights. Use leftover ham and mashed potatoes to make this simple soup even easier to whip up! Ingredients for 6 servings 4 Tablespoons butter 2 large carrots, peeled and thinly sliced 1 stalk celery, thinly sliced 1 large shallot or small onion, minced 1/2 teaspoon dried thyme salt and pepper 2 cloves garlic, minced 3 Tablespoons gluten-free flour 2 cups chicken broth 2 cups milk (I used skim) 3 cups prepared mashed potatoes (from 3 large Russet potatoes) 8oz freshly shredded sharp cheddar cheese 2-1/2 cups cubed ham steak Read the Instructions here