Carrot “Cake” Juicer Muffins

One of my favorite Juicer Juices is Carrot, Orange, and Ginger. I use 3 medium carrots, 2 oranges and a one inch cube of ginger. It’s a great immune booster and tastes amazing. Not to mention IT’S CHEAP! I have been using my Earthbound Farm coupons to get FREE carrots at Walmart basically every week, and have been getting oranges in my CSA box all winter. So basically the only extra cost is the ginger, and this juice uses maybe $0.04 worth.

After making this juice this morning I thought I would attempt some muffins with the pulp. I went online and found a recipe to adapt, and here is what I came up with:DSC_0987

  • 2 cups whole wheat pastry flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • About a cup of Juicer pulp
  • 3 eggs
  • 1/4 cup liquid coconut oil
  • 1 cup milk (any type is fine)
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1/2 cup combined raisins and pecans

Preheat oven to 400 and place 18 muffin liners in muffin tins. In a med mixing bowl, mix together first 5 ingredients and set aside. Place the Juicer pulp in a large bowl and pull out any large pieces of pulp. Add the next 5 ingredients and mix will. Gradually add in the dry ingredients and mix until just combined. Stir in the raisins and nuts. Scoop equal amounts into each of the 18 muffin tins and bake at 400 for 15-18 min. Let cool completely on a wire rack before attempting to peal off the muffin tin or the muffin will stick to it.DSC_0994

They are definitely more muffins than cake, but equally as tasty, and a great way to use juicer pulp.


Personal Zucchini Egg Bakes

I was searching for good snack that were full of vegetables rather than fruits and came across this recipe for Summer Zucchini Bites. They are bakes so it would work well for my one year old to ear because the veggies are soft. I gave them a try with a couple of changes and they were really great. My three year old asked what they were before he bit into one and I could not tell him Summer Zucchini Bits. There would be no way he would eat them, so I just told him it was an egg bake. He was fine with that and loved the snack as did my one year old. Here is the link to the original. Here is my adaptation.

Personal Zucchini Egg BakeDSC_0630

  • 2 cp grated Zucchini
  • 2 eggs, lightly beaten
  • 1/2 yellow onion, finely chopped
  • 1/2 cp grated cheddar cheese
  • 2 Tbsp grated Parmesan cheese
  • 1/2 cp toasted cubed bread or breadcrumbs (preferably homemade)

Preheat oven to 400 degrees. Oil muffin tins or line tins with muffin papers

Combine all ingredients in a large bowl. Mix until combined. Fill each muffin cup half way. Bake for 15-18 min or until the tops are browned and set.

I will definitely be making these again soon.

Quinoa Porridge

I made Quinoa porridge this morning. I prefer Oatmeal, but this was a nice break from the usual and super filling. My one year old loved it, but the three year old did not. He ended up having what I’m telling him is an “egg bake”, but it’s really mostly zucchini. I’ll post that recipe later. Her is the recipe for the porridge as found in the January/February 2013 issue of Whole Living.

Quinoa PorridgeDSC_0628

  • 1/2 cp rinsed Quinoa
  • 3/4 cp Almond Milk
  • 1/2 cp water
  • 1/2 tsp Vanilla extract
  • 1/4 tsp coarse salt
  • 1/4 tsp ground cardamom

Place all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed, about 15 min. Remove from heat and let rest 5 min, then fluff with a fork. Serving suggestions: for each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 Tbsp toasted sliced almonds.

Banana-Apple Buckwheat Muffins

As a said before, I was totally inspired by the latest (January/February 2013) issue of Whole Living. I had all of the items on hand to make these Banana-Apple Buckwheat muffins so I whipped them up for our Sunday Brunch. Let me tell  you they were delishious. Kind of like a muffin, kind of like banana bread. Here’s the recipe (I left out the walnuts but think they would be a good addition).

Banana-Apple Buckwheat Muffins

makes 4 muffinsDSC_0610

  • 1/4 cup Buckwheat flour
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/8 tsp coarse salt
  • 2 Large Eggs
  • 1/2 a Banana, Mashed
  • 1/4 cup Honey
  • 1/2 an Apple, Finely diced
  • 1/4 cp Chopped Walnuts

Heat oven to 350 degrees. Place 4 baking cups in muffin tin.

In a bowl, whisk together first 4 ingredients. In another bowl, whisk together the next 3 ingredients. Mix the wet ingredients into the dry, then fold the diced Apple and chopped Walnuts. Fill the batter to the tops of the lined cups and fill the remaining cups halfway with water. Bake for 30 min, or until a tester comes out clean. Let cool on a wire rack.

I made a double batch and put 4 in the Freezer for another day or busy morning when there is no time to make breakfast.