Easter recipe- carrot cake bites on the go!
Raw Carrot Cake Balls (Paleo)
1/4 cup nut butter of choice
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 dried ginger
1 tsp vanilla
2/3 cup carrot chunks* + extra for garnish (optional)
2/3 cup unsweetened shredded coconut + extra for garnish (optional)
3 tbsp raisins
In a bowl, stir together the nut butter, cinnamon, salt, nutmeg, ginger, and vanilla. Add in the rest of the ingredients and mix VERY well (the mixture will seem dry at first, but it all comes together once the carrots get mixed in well). Roll your carrot cake dough into balls.
Optional: Place the extra carrot chunks and coconut into 2 separate shallow dishes. Roll your carrot cake balls into one of the toppings
Easter recipe! I’m not sure if this constitutes as a dinner dish or dessert… I serve it as both! So it’s either an indulging dinner item or healthy dessert. Your pick!
Carrot Soufflé (Paleo)
1 lbs carrots, chopped into bite-sized pieces
2 tbsp coconut sugar
2 tbsp ghee or butter, melted
1 and 1/2 tbsp tapioca flour
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp dried ginger
1 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 degrees.
Place carrots in a pot, cover entirely with about 2 inches of water, and bring to a boil. Continue to boil for 10 minutes.
Drain carrots and transfer to a food processor. Add the rest of the ingredients and blend until smooth. Transfer mixture to an oiled baking dish (about 9-10 inches in diameter) and spread evenly. Bake for 45 minutes.
Simple recipe to balance out the busy holiday weeks to come. Just throw everything in the crockpot and you’re done till dinner time! Plus, you get an AMAZING smell throughout the house all day long.
Crockpot Drumsticks (Paleo)
1 cup chopped onions
1 cup celery sticks (more or less)
1 cup baby carrots, sliced in half (more or less)
2 tsp salt
2 tsp paprika
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1/4 tsp cayenne
5 drum sticks
Place onions, celery, and carrots at the bottom of your crockpot.
In a small bowl, combine salt, paprika, thyme, garlic powder, onion powder, pepper, and cayenne. Rub seasoning onto chicken drumsticks. Place chicken on top of veggies. Cook on LOW for 6 hours.
I always feel weird sharing a salad recipe as it’s more of a suggestion list than an actual ingredient list. For me, salads are pretty much whatever you have on hand tossed together.
However, I am sharing this “recipe” as I really liked how the idea of using a broccoli base turned out. Just a bit different from the usual lettuce or spinach base. Plus, with Memorial Day outdoor BBQs coming up, you don’t have to worry about the broccoli becoming soggy and whatnot 🙂
Broccoli Salad with Avocado Dressing
1/2 of an avocado
3 tbsp plain yogurt
1 tbsp lemon juice
2 heads raw broccoli, cut into very small florets
1/2 of a red onion, finely diced
1/2 cup cooked and crumbled bacon
1/2 cup sliced or chopped almonds
1/2 cup carrots, grated
1/2 cup crumbled feta cheese
In a food processor, blend together avocado, yogurt, lemon juice, zest, and salt. Place dressing in fridge to chill. Add remaining ingredients into a large bowl and toss. Before serving, mix in avocado dressing.
Today I was talking to one of my professors who recently returned from India (she went through the same traveling organization that I did). Talking to her really made me want to go back. Unfortunately, that won’t be happening anytime soon 😦
HOWEVER, I have been offered the chance to go with the same traveling organization to Vietnam and Cambodia to teach.
Already, I have begun to visualize myself over there…
And then I remember I’m an adult now and need to have money stored up for when I’m graduated and possibly jobless
Ugh! I keep going back and forth on what to do. I need to consult a fortune cookie or something.
In the meanwhile, I’ve been reminding myself of India recently and had the urge to post this recipe this today (I saw cauliflower and curry powder EVERYWHERE over there!).
Indian Cauliflower Dip (Paleo)
1 head of cauliflower
2 cups carrots, chopped into 1 inch pieces
2 tbsp avocado oil
2 tsp curry powder
2 tsp cinnamon
1 tsp cumin
1 tsp salt
1/3 cup olive oil
2/3 cup vegetable broth
3 tbsp lemon juice
Garnish: dried parsley
Preheat the oven to 400 degrees. Combine cauliflower, carrots, avocado oil, curry powder, cinnamon, cumin, salt, and pepper together and toss. Transfer to a baking pan and roast in the oven (place on shelf closest to heat) for 15 minutes. Take out, stir veggies, and place back in the oven for another 15 minutes. Take out and transfer veggies to a food processor. Add in olive oil, vegetable broth, and lemon juice. Blend until desired smoothness. Transfer to a serving dish and sprinkle with parsley before serving (optional).