carrot – Bake & Be Well

Whole Wheat Apple Carrot Muffins

March 4, 2023Recipes3 Comments

Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand! They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter. Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!

Servings: 12 Muffins

Ingredients:

1 Cup, Packed, Finely Grated Carrots

1 Cup Unsweetened Cinnamon Applesauce

1/3 Cup Unsalted Butter, Melted

2 Eggs

2 Tsp Vanilla Extract

3/4 Cup Light Brown Sugar

1 2/3 Cup White Whole Wheat Flour

1/2 Tsp Ground Nutmeg

1/2 Tsp Ground Saigon Cinnamon

1/4 Tsp Sea Salt

1 Tsp Baking Powder

1/2 Tsp Baking Soda

Directions:

Preheat the oven to 350º

Line the muffin pan with muffins liners

Peel and finely grate the carrots, and set aside

Measure out the apple sauce, and set aside

Melt the butter in a large bowl (such as glass in the microwave)

Add the eggs and vanilla extract to the melted butter and stir until combined

Add the brown sugar and stir again until combined

Stir in the applesauce and carrots, then set the wet ingredients aside

In another medium-sized bowl, whisk together the flour, nutmeg, cinnamon, sea salt, baking powder, and baking soda

Add the dry ingredients into the wet ingredients, and stir together until well combined

Fill the 12 muffin liners to just below the tops

Bake for approximately 23 minutes, or until a toothpick in the center comes out clean

Dig in while they’re warm from the oven, or store them sealed in the refrigerator or freezer after they’ve cooled

[Reheat in the microwave whenever you’re ready for one, and they’ll taste just as good as they did straight from the oven!]

Enjoy!

Ingredient recommendations linked!

One-Skillet Beef & Veggie Empanada Filling

February 1, 2023RecipesLeave a Comment

This One-Skillet Beef & Veggie Empanada Filling is a must-try! The ingredient preparation is so darn simple and it’s all combined in a single skillet! You can use either a homemade or store-bought dough of your choosing to then bake the savory pastries. This recipe fills about 13 medium-sized empanadas making it a perfect choice for a group meal, or for easily reheated leftovers in a smaller household.

The flavors make salsas and guacamole natural toppings for serving, and the level of spice can be adjusted by adding more or less cayenne.

Servings: Filling For Approx. 13 Medium Empanadas

Ingredients:

1 Yellow/Sweet Onion, finely chopped

1 Large, Or 2 Small, Russet Potatoes, peeled and diced

2 Full Sized Carrots, peeled and finely diced

3 Garlic Cloves, minced or crushed

2 Tbsp Extra Virgin Olive Oil

1 Cup Beef Broth

1 Lb Ground Beef

2 Tbsps Tomato Paste

2 Tsp Chili Powder

1/2 Tsp Cumin

1 Tsp Cayenne

Sea Salt And Black Pepper To Taste

Additionally:

2 Eggs + 1 Tbsp Cold Water For Egg Wash

Directions:

[If you are making a homemade dough, prep ahead of time, refrigerate, and bring back to room temperature accordingly. If using a premade/frozen dough, follow package instructions for thawing.]

Finely chop the onion

Peel and dice the potatoes

Peel and finely dice the carrots

Mince the garlic (or use a garlic press)

In a large skillet, add the olive oil and then all of the above (onions, carrots, potatoes, and garlic) and start cooking on medium heat

Stir veggies often, adding in splashes of water if they are getting dry

Once the veggies have softened significantly, add in 1/2 a cup of the beef broth, then once it cooks off, add in the other 1/2 cup

If additional softening of the veggies is still needed, continue to cook with splashes of water until cooked thoroughly

Add in the ground beef, disperse, and cook evenly among the veggie mix, continuing to add splashes of water if too dry

Lower the heat

Add in the tomato paste, chili powder, cumin, cayenne, salt, and pepper

Taste test and adjust the spices to your taste (I recommend a lot of salt and pepper)

The final consistency should be slightly mushy (see photos)

Remove the skillet from the heat

[From here:

Preheat the oven to the specific temperature required for your dough

Cut the dough into circular shapes

Fill the empanadas

Fold over

Seal by pressing with a fork

Brush with an egg wash if your dough requires it

Bake according to your dough instructions – For my dough it was around 30 minutes at 400º, but this is variable!]

Serve final empanadas with the salsa or guacamole (or both!) of your choice

Enjoy!

[Leftovers can be stored sealed in the refrigerator.]

Healthy Sherbet Smoothie

April 11, 2022Recipes, SnacksLeave a Comment

Last week our temperatures rose to nearly 100° and it’s only April! When the heat is that intense, the kitchen becomes filled with iced (decaf) coffees, margaritas, and of course, smoothies. This Healthy Sherbet Smoothie is a new favorite! It’s super thick like a shake, only requires 4 ingredients, and is both protein and vitamin-rich. It makes for a great snack to beat the heat!

Servings: 1

Ingredients:

1 Serving Frozen Peaches (approx. 1 cup)

1/2 Cup Lakewood “Orange & Carrot” Juice

1/2 Cup Plain Greek Yogurt (I used nonfat, but full fat would be delicious as well!)

1/2 Of A Chopped Large Frozen Banana (or 3/4 Of A Chopped Small Frozen Banana)

Directions:

Blend together until creamy

Enjoy!

Ingredient recommendations linked!

Sweet Potato Carrot Soup

February 8, 2017March 4, 2022Dinner, Lunch, RecipesLeave a Comment

I seriously could eat fall flavors year round!

You only need 7 ingredients for this simple soup, but the flavors really pack a big punch. Added bonuses: It’s vegan, and dairy/gluten-free!

The sweet potato taste combined with both the cinnamon and the pepper, cumin, and olive oil result in a nice “sweet and savory” combination. It’s a thicker consistency, which makes it feel quite hearty.

This recipe makes 1 very large bowl, or two side bowls.

Ingredients:

1 sweet potato

3 cups baby carrots

3 cups vegetable broth

2 heaping teaspoons olive oil

1 heaping tablespoon cinnamon (sweet saigon cinnamon preferably)

a sprinkle of cumin

a sprinkle of black pepper

(optional: larger quantities of the above spices, added to taste at the end)

Directions:

Thoroughly cook both the sweet potato and carrots until very soft. (When I’m in a hurry I cook them all in the microwave, though roasting them in the oven or steaming them on the stovetop would be equally effective!)

In a large bowl, use a potato-masher to mash the cooked carrots and sweet potato together until they are as pureed as possible

After it has cooled, transfer the puree into a blender (or your preferred blending appliance) and puree until totally smooth

Add the vegetable broth into the blender and blend again until it’s evenly mixed

Transfer the mix into a pot and heat back up on a low setting

Stir in the olive oil, cinnamon, pepper, and cumin

Taste test, add in your preferred extra spices if desired, and voila!