Tag Archives: Cooking with Toddlers

Spaghetti Squash with Chicken Sausage, Carrots, and Avocado

I don’t know why it took me so long to try spaghetti squash, but now that I have…I’m hooked!!

I won’t lie and tell you that it tastes like pasta, or that you will never crave pasta again, but…it’s a great healthy alternative, and a great way to get your kiddos to eat veggies!

I’m pretty lucky that Maya will eat just about everything.  She will even sit down with a bowl of raw veggies as a snack!  The teenage boys are another matter.  I have to figure out ways to hide veggies in things.  The first few times I made this, I added about half a box of veggie pasta, and they devoured it!!  I made this version when it was just me and Maya.  She devoured it, and I think I might actually try it out on the boys!   Or…add some quinoa?  Really, you can add whatever you want or eat as is!

The avocado adds a creamy healthy fat.  I mean…what isn’t better with avocado on top??!Blog Whole 30 Paleo Spaghetti Squash with Carrots and Avocado-1 Blog Whole 30 Paleo Spaghetti Squash with Carrots and Avocado-2What you need…

  • 1 spaghetti squash
  • 4-5 Pre-cooked Chicken Sausages (I used True Story Organic Italian Chicken Sausages)
  • 1/2 a large yellow onion (or one small) diced
  • 2 Tablespoons Olive Oil
  • 1/4 Teaspoon crushed garlic (not necessary)
  • Large Handful of baby carrots sliced 4 ways lengthwise (use pre-shredded to save time!)
  • 1 Jar of your favorite Pasta Sauce (check labels if you are strict on paleo or whole 30)
  • 1 Large Avocado

What you do…

  • Preheat your oven to 450 degrees.
  • Cut the ends off your spaghetti squash, cut lengthwise, and scoop out the seeds.
  • Place it flesh side down in a pan that has about 1/4 of water.  I like to sprinkle sea salt and thyme in the water, because I swear the squash absorbs some of it!  You could use any kind of herb!  Cover with tin foil and bake for 35-40 minutes or until flesh is soft.
  • While the spaghetti squash is cooking, dice up your onions, and add it to a large pan with a little bit of olive oil and crushed garlic.
  • While the onions are cooking cut up your baby carrots, or add the shredded carrots in after the onions have been cooking for about 5 minutes.
  • While the onions and carrots are cooking, dice up your chicken sausage.
  • Add the chicken sausage into the mix and stir until hot.
  • Add the jar of pasta sauce and let it simmer until the spaghetti squash is done.
  • Once spaghetti squash is done, take it out and let it cool for about 5 minutes.  I usually am too impatient and just hold it with an oven mitt haha 🙂
  • Scrape the insides of the squash out into your pan.  You can get almost ALL the flesh out, leaving only a thin skin.
  • Toss it all together, and top with diced avocado!

Blog Whole 30 Paleo Spaghetti Squash with Carrots and Avocado-3It’s been so cold and blustery here in Seattle.  2 bowls of this, and a cozy blanket just sounded like heaven.  And..it was 🙂 Blog Whole 30 Paleo Spaghetti Squash with Carrots and Avocado-4 Blog Whole 30 Paleo Spaghetti Squash with Carrots and Avocado-5Ps- Don’t be afraid to let your children help you.  Maya wanted to help me stir, and at first I thought about all the different ways she could make a mess-PASTA SAUCE!  Then…I put an apron on her and let her.  Her exact words.

“Oh BOY!  This is AWESOME!!!”

Blog Cooking with Toddlers(taken with my phone)  And the hand behind her back??  LOVE!!!

Enjoy!dit-elle-Lauren

Mini Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze // Paleo

This base of this cake is the same as the Baked Pumpkin Doughnuts with Maple Pumpkin Glaze that I posted the other week.  In fact.  I did the doughnuts in one pan, and then had a muffin top pan that I used to make these at the same time!  It’s a two-fer recipe-WIN!!

How perfect would this be for a smash the cake session for a 1 year old?!!  Ok, the photographer in me is coming out 😉

For a size reference.  The cake is about 4″ in diameter 🙂Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-1 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-2Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-3 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-4 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-5Ingredients

(for Cake-will make 6 doughnuts and 5 muffin tops/cake layers or 10 muffin top layers for multiple mini cakes!)

  • 5 large eggs
  • ½ cup Almond Milk (you could use cocunut milk too)
  • ½ cup Pure Maple Syrup
  • ½ cup Organic Pumpkin Puree
  • ¼ cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 ¼ cup Coconut Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
  • ½ cup Unsweetened Applesauce

For the Frosting

  • 1/4 Cup Coconut Cream (refridgerated)
  • 1 Can Full Fat Cocunut Milk (refridgerated)
  • 1 Tablespoons Organic Pumpkin
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Coconut Flour
  • 1/4 Cup Honey

Glaze

What to do

(For the Cake)

  • Preheat oven to 350 degrees F and oil the insides of your muffin top pan really well. I put coconut oil on a paper towel and rubbed it around.
  • Mix all the wet ingredients until eggs are fully blended
  • Add the dry ingredients, then mix until dough is formed
  • Fill muffin top tins to the top (the dough is dense and doesn’t rise very much)
  • Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
  • Once cool.  Drizzle with glaze.  Best eaten right after glazing.  Or…skip the glaze and eat as is!

(For the Frosting)

  • Scoop out the hardened part of the full fat coconut milk and place in a bowl.
  • Add the rest of the ingredients.
  • Whip everything with a high speed mixer for about a minute-scraping down the sides a few times as you go.
  • Put into a pastry bag and decorate as you want!  Or slap it on with a spoon and knife and call it good 😉

Drizzle glaze and eat right away.  Or…refrigerate frosted cake, and let sit for about 20 minutes.  Then glaze and eat.  Glaze will harden after about 15 minutes.

NOTE

The frosting isn’t as flavorful as I imagined it would be, and I honestly thought it would be a flop. UNTIL…I drizzled the glaze over everything. The cake base and the glaze are so flavorful, that the frosting being not as flavorful is perfect. The creamy texture of it is a nice balance to the dense cake, and creamy decadent glaze. Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-6Enjoy!dit-elle-Lauren

Baked Pumpkin Doughnuts with Maple Pumpkin Glaze // Paleo

I’ve been dying to make baked pumpkin donuts.  We finally did this last week, and they were so good!  I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.

These are baked instead of fried, are paleo, and have no refined sugar.  No guilt, yet delicious-WIN!

I drizzled the Paleo Maple Pumpkin Sauce/Glaze that I posted yesterday over them, and…YUM!!!

Blog Paleo Pumpkin Doughnuts with Maple Pumpkin Glaze Caramel Sauce-1 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-2 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-3Ingredients

  • 5 large eggs
  • ½ cup Almond Milk (you could use cocunut milk too)
  • ½ cup Pure Maple Syrup
  • ½ cup Organic Pumpkin Puree
  • ¼ cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 ¼ cup Coconut Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
  • ½ cup Unsweetened Applesauce
  • Maple Pumpkin Glaze

What to do

  • Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I put coconut oil on a paper towel and rubbed it around.
  • Mix all the wet ingredients until eggs are fully blended
  • Add the dry ingredients, then mix until dough is formed
  • Fill doughnut tins to the top (mine didn’t rise very much)
  • Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
  • Once cool.  Drizzle with glaze.  Best eaten right after glazing.  Or…skip the glaze and eat as is!

Having a cute assistant isn’t necessary, but it helps 🙂

Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-4 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-5 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-6 The batter is pretty dense and only rises slightly, so you can fill the molds up to the top.Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-7 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-8 And then…you wait 🙂Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-9 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-10 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-11Blog Paleo Pumpkin Doughnuts with Maple Pumpkin Glaze Caramel Sauce-4Enjoy!dit-elle-Lauren

Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting

Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked.  SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me!Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-1 Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-2 Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

  • 3 very ripe bananas (I actually used some that I had frozen and then thawed)
  • 1 1/2 Cups Coconut Flour
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon baking soda
  • 4 large eggs
  • 1/4 Cup melted coconut oil
  • 1 Tablespoon Raw Honey
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup Unsweetened Applesauce

What to do…Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-3Besides grab a birthday girl dressed in a tutu?? 😉

  • Preheat oven to 350 degrees
  • Mix all the dry ingredients.
  • Mix all the wet ingredients
  • Add the dry ingredients to the wet.  The mixture will be pretty dense.  Scoop out enough batter to slightly overlflow each mini muffin tin.  These don’t raise a whole lot, so you can overfill each 🙂
  • Bake for 10-12 minutes depending on your oven.  Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

  • Put a can of full fat Coconut Milk in the refrigerator over night.  When you open it, it will have separated and the top half will all be hard.
  • Scoop that out and put into a bowl.

Add….

  • 1 Tablespoon of honey.
  • 1/8 Teaspoon of cinnamon
  • 1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake.  Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!

dit-elle-Lauren

Paleo Coconut Almond Butter Mug Cakes with Banana Ice Cream

Do you ever have a craving for cake, but don’t want to make/have to restrain yourself from eating an entire cake?  ME TOO! 🙂 Mug cakes are easy to make, SUPER easy to clean up from, and take a little over 5 minutes from start to finish-WIN!

I’d heard about mug cakes before, but had never really thought to try my hand at them until I saw Regina from Leelalicious  post this recipe.  Once I saw that you could make them relatively healthy, I was all in!  I’m already thinking of different variations I want to try next!

Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-Ingredients

  • 2 tablespoons coconut flour
  • ¼ teaspoon baking powder
  • 1 egg
  • 2 tablespoons Almond Butter
  • 1-½ tablespoons melted coconut oil
  • 1-½ tablespoons raw honey
  • 1 tablespoon almond milk (or any milk you’d like)
  • ½ a vanilla bean (scrape out the inside, throw away the shell) or ¼ teaspoon vanilla extract
  • 4-5 dollops of Medjul Date Caramel Sauce (omit if strictly Paleo)
  • Other topping ideas- chocolate chips, coconut flakes, or berries (dried or fresh)!

Directions

  • In a separate bowl whisk together coconut flour, and baking powder.
  • Add egg, almond butter, coconut oil, honey, almond milk and vanilla bean and blend until creamy.

Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-1Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-2Maya loved doing this part, but of course just wanted to eat the batter 😉  Yes, I know…raw egg batter = a no no, but I did it as a kid all the time and turned out just fine! Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-3Instead of pouring the batter into one large mug, I greased up two ramicans to make two little cakes! Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-4 Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-5 Microwave for 2 minutes (depending on your microwave) and you magically have cake!!Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-6 Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-7 It turned out surprisingly moist, but I wanted to add a little something to it.  You could do a healthy frosting, but I added some banana ice cream to go along with it.  Only added 2-3 minutes to the process and was SO GOOD!

Take 2 frozen bananas (cut in 3rds before you freeze), add 1/3 cup almond milk or enough to get a creamy consistency.  Blend in Cuisinart or high speed blender for a minute or two.Blog Paleo Coconut Almond Mug Cake with Banana Ice Cream-8Enjoy!!dit-elle-Lauren

Medjul Date Caramel Sauce

I’ve seen/heard about people making caramel sauce out of dates, and have been wanting to try it out.  I finally did last week, and YUM!!  No refined sugar, just a few ingredients, and super easy.  Pretty much a win in my book!  Oh, and it’s yummy!Blog Caramel Medjul Date Sauce-3Ingredients

  • 8-10 Medjul Dates (pitted)
  • 1/4-1/3 cup Almond Mild (or milk of your choice) Amount depends on the consistency you want and how many dates you used.
  •  1/2 a vanilla bean (inside scraped out).  Could also use pure vanilla extract
  • A few grinds of sea salt

Directions

Place all ingredients in a high speed blender or Cuisinart and blend until creamy.  You’ll need to scrape the sides a few times.  I started out in a Vitamix, but I don’t think I was making enough so it didn’t blend well.  I dumped everything in my Cuisinart and it turned out great!

Maya loved helping me pit all the dates, and of course hitting the pulse button 😉Blog Caramel Medjul Date Sauce-Blog Caramel Medjul Date Sauce-2Blog Caramel Medjul Date Sauce-4You can dip apples in this, spread on toast, or put over ice cream (or banana ice cream!), or put dollops into a cake (THAT is coming on Wednesday-so good!!!)

Blog Caramel Medjul Date Sauce-6Blog Caramel Medjul Date Sauce-5Enjoy!dit-elle-Lauren

 

Healthy Cherry Garcia

I love anything cherry flavored.  Growing up, I always requested cherry chip cake with cherry icing.  Everyone in my family groaned, and thus said I only requested it so I could eat the whole thing.  While, somewhat true… I mean what kid doesn’t want the whole cake to themselves??  I really did (ok, do…if I let myself make it, which I can’t…) love it!!  I’ve come across other die hard cherry chip lovers in my adulthood.  Don’t knock it til you’ve tried it!!! 🙂

Anywho!  I also love Ben & Jerry’s Cherry Garcia!  YUM.  I’ve been dying to try to make a healthier version.  I succeeded a while back, but was rushed and took horrible pictures.

This week had been hard on both Maya and myself with us both being sick.  She’d been abnormally bipolar.  We’d been stuck in the house without school or other activities we usually do during the week.  I’d been sick too and sleep deprived due to her being sick, so we were both a little stir crazy.  All in all…not a good combination.  SO…a treat was in order for us both!!

Thankfully, I still had most of the ingredients on hand to try the recipe again!  And…I do believe it was even better than the first attempt!Blog Healthy Cherry Garcia Nice Cream-1Ingredients (serves 4-Maya and I shared the above…it’s a pretty large serving ;))

  • 2 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
  • 1 cup frozen cherries
  • 1/3 cup Unsweetened Almond Milk
  • Half of a vanilla bean (slice open and scrape inside out)
  • Garnish with dark chocolate chips, dried cherries, and unsweetened coconut (optional)

Directions

Put frozen bananas, frozen cherries, almond milk, and inside of vanilla bean in a Cuisinart, or blender and pulse until it looks like this (you might have to stop and stir occasionally.  Also, might need to add more Almond Milk depending on the size of your bananas.Blog Healthy Cherry Garcia Nice Cream-2Maya loves to push the pulse button 🙂Blog Healthy Cherry Garcia Nice Cream-3 Blog Healthy Cherry Garcia Nice Cream-4She also likes to get in the way and try eat whatever I’m photographing 🙂 Blog Healthy Cherry Garcia Nice Cream-5Garnish with the dark chocolate, dried cherries, and unsweetened coconut (although, omit this if you are strict on certain diets).Blog Healthy Cherry Garcia Nice Cream-6 Blog Healthy Cherry Garcia Nice Cream-7 Blog Healthy Cherry Garcia Nice Cream-8 Blog Healthy Cherry Garcia Nice Cream-9 Blog Healthy Cherry Garcia Nice Cream-10Enjoy!  We did 😉dit-elle-Lauren

Paleo No Bake Avocado Chocolate Mint Bars

I’ve been wanting to make an avocado mint concoction in honor of St. Patrick’s Day.  Ok, really, I just wanted it in general, and this seemed like a good excuse to finally do it!  I found this recipe for No-Bake Coconut Avocado Grasshopper Bars from Whole New Mom.  Turns out, she shared it from Raia’s Recipes.  I love how people share recipes all around, and obviously, I will always say where I got my idea, inspiration, or entire recipe!  I didn’t stray very far from her recipe, except I added more honey to mine, because the batter didn’t taste sweet enough 🙂  These are a light refreshing take, and leave you feeling not so guilty.

Teenager, toddler, and Huz approved-aka the trifecta WIN!Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-1 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-2 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-3Mint Layer Ingredients

  • 1 Avocado
  • 1/3 Cup Raw Honey
  • 6 Tablespoons coconut oil, melted
  • 1 1/2 Cup shredded unsweetened coconut
  • 1/4 Teaspoon Peppermint Extract (although, I think next time I might do a little more)
  • dash of sea salt
Chocolate Layer Ingredients
  • 1/4 Cup coconut oil
  • 2 Tablespoons Raw Honey
  • 1/4 Cup Cocao powder
  • 1/4 Teaspoon vanilla extract
  • dash of sea salt, then I grinded some sea salt on the top after it was cooled.
Mint Layer Instructions

Line a 8×8 inch baking dish with foil. Place all ingredients in high powered blender or a food processor. Blend until all ingredients are thoroughly mixed.  Smooth mixture into prepared dish and stick in the freezer while you make the chocolate layer.

Chocolate Layer Instructions

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients (ok, I forgot to do this and just dumped it all in at the same time!). Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-4Maya loves to push the pulsing button.  I totally remember loving to do the same thing when I baked with my mom! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-5 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-6 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-7 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-8But she loves licking the spatula even more!

As did I… 😉Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-9 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-10Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-11 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-12I’ve been having her help clean her own bowls lately, and it’s super cool! Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-13 Blog Paleo Vegetarian No Bake Avocado Chocolate Mint Bars-14And…a little keeping it real.  It’s not always easy photographing food with a toddler around!

hahaha 😉Blog OuttakeEnjoy!dit-elle-Lauren

Healthy Carrot Cake Cupcakes // Gluten Free

What makes Healthy Carrot Cake Muffins even better?  FROSTING!! 🙂  I didn’t have any cream cheese on hand, so I thought I’d try something with goat cheese.  I love getting creative with what’s on hand!Blog Healthy Gluten Free Carrot Cake Cupcakes-1 Blog Healthy Gluten Free Carrot Cake Cupcakes-2I left the room for a minute.  When I came back, Maya had taken a bite out of every carrot and was working her way through this one 🙂Blog Healthy Gluten Free Carrot Cake Cupcakes-3Blog Healthy Gluten Free Carrot Cake Cupcakes-4I’m reposting the recipe for the muffins turned cupcakes 🙂

Ingredients (makes 12)

Muffins

  • 4-5 small organic carrots (about a cup)
  • 1/2 Cup unsweetened applesauce
  • 6 Medjul Dates (pitted)
  • 2 Eggs
  • 1/8th teaspoon Cinnamon
  • 1/8th teaspoon salt
  • 1/8th teaspoon pure vanilla extract
  • 1/8th teaspoon grated fresh ginger (I cheat and use this)
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Pure Organic Honey
  • 1 Cup Cooked Quinoa
  • 1/4 Cup unsweetened shredded coconut

Frosting

  • 3 oz goat cheese (I get the little individual 1 oz packs from Trader Joe’s)
  • 2 6 oz containers of Non Fat Greek Yogurt
  • 1 Tablespoon Pure Organic Honey

Instructions

  • Preheat oven to 350
  • Peel and break in half the carrots and pulse in a Cuisinart til shredded.
  • Add the rest of the ingredients and pulse til blended.
  • Scoop 1/4 of a cup of the mixture into muffin tins
  • Sprinkle shredded coconut on top
  • Bake for 50-55 minutes.
  • Place a big dollop of frosting on and ENJOY!
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just refrigerate what doesn’t get gobbled up immediately, and they will not dry out.

Nutritional Facts (I entered all the ingredients into Calorie Count)

Cupcakes

Serves 12 //  Calories per frosted cupcake- 160 // Total Fat- 5.9g // Saturated Fat- 3.9g // Cholestererol- 35mg // Sodium- 178mg  // Total Carbohydrates-18.7g // Dietary Fiber-1.5 // Sugars- 12.6g // Protein- 8g

dit-elle-Lauren

Healthy Carrot Cake Muffins

I’ll admit…these were my 2nd attempt.  I’ve been wanting to make a carrot cake version of the Banana Muffins I made, and my first attempt were just a liiiiiittle too healthy tasting haha.  Maya gobbled them up, but that’s not really saying much 😉  So…I made them a little bit sweeter, and loved them!  There’s still no refined sugar, so they are much healthier than the standard carrot cake.  They are super moist, not heavy like other carrot cakes, and delicious!Blog Healthy Paleo Carrot Cake Muffins-1 Blog Healthy Paleo Carrot Cake Muffins-2 Blog Healthy Paleo Carrot Cake Muffins-3 Blog Healthy Paleo Carrot Cake Muffins-4

Ingredients (makes 12 muffins)

  • 4-5 small organic carrots (about a cup)
  • 1/2 Cup unsweetened applesauce
  • 6 Medjul Dates (pitted)
  • 2 Eggs
  • 1/8th teaspoon Cinnamon
  • 1/8th teaspoon salt
  • 1/8th teaspoon pure vanilla extract
  • 1/8th teaspoon grated fresh ginger (I cheat and use this)
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Pure Organic Honey
  • 1 Cup Cooked Quinoa
  • 1/4 Cup unsweetened shredded coconut

Instructions

  • Preheat oven to 350
  • Peel and break in half the carrots and pulse in a Cuisinart til shredded.
  • Add the rest of the ingredients and pulse til blended.
  • Scoop 1/4 of a cup of the mixture into muffin tins
  • Sprinkle shredded coconut on top
  • Bake for 50-55 minutes.
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just leave them out and they will not dry out.  Enjoy!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 12 //  Calories per muffin- 98 // Total Fat- 3.4g // Saturated Fat- 2.2g // Cholestererol- 27mg // Sodium- 146mg // Potassium- 198mg // Total Carbohydrates-15.1g // Dietary Fiber-1.5 // Sugars- 9g // Protein- 2.2gdit-elle-Lauren