Carrot Apple Muffins

A couple weeks ago we bought some Almond Poppyseed Muffins in the clearance bakery section at our local grocery store. I had no reason to buy them other than there were 15 mini muffins for $0.89. After bringing them home my toddler saw them on the counter and begged to have one. She ate 3 in the first sitting and the next morning wanted 2 more for breakfast with her banana. I had no idea when I bought them how much she would love them and my husband and I would consume zero! 

It got me thinking... why have I not pulled up some good muffin recipes and made big batches to freeze?  So I started looking for recipes, specially ones that included some veggies and whole wheat too. She loves squash so zucchini muffins are a must on the list but I wanted something different than those and banana ones. We already eat a lot of zucchini and banana breads. 

I found this recipe Whole Foods website and was a little skeptical but it turns out the whole family loves them! You can find the original recipe here... because as always I change it up a little bit! 

Carrot Apple Muffins

Ingredients:

• 1 1/4 cup whole wheat flour
• 1/4 cup cane sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon non-aluminum baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon celtic sea salt
• 3/4 cup grated carrots
• 1/2 cup unsweetened applesauce
• 2 large eggs, lightly beaten
• 1/4 cup almond milk
• 1/4 cup coconut oil
• 1 teaspoon real vanilla extract

Directions:

Mix all ingredients together and place in muffin tins or mini muffin tins (line with papers and or spray with nonstick spray). Bake at 350 until done (20 mins for reg muffins and 10 mins for minis). Let cool enjoy! 

Kitchen Notes:

* These are great to freeze - I just put in a ziplock bag and labeled so I can pull them out for a quick breakfast later. 

* Want them as a sweet treat for dessert? Add a cream cheese or vanilla frosting! YUM 

Porcupines

I often ask my husband what he wants on the grocery list and dinner menu. He often doesn't really have any suggestions... so when he does I run with it! About a month ago he asked for Porcupines - I didn't even know what he was talking about! I promptly went to a google search and found a couple recipes and read them to him. Once we found what he thought he recalled from childhood we were ready to go. 

This were actually very good! I will for sure be making these again as they are pretty easy and they even freeze great! 

Porcupines

Ingredients:
1 pound lean ground beef (could sub turkey)
1/2 cup uncooked rice
1/2 cup water
1/2 cup chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder (or sub TS Garlic Garlic!!) 
1/8 tsp ground black pepper
1 can tomato sauce (15 oz)
1 cup water

Directions:

1. In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
3. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
4. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

Cauliflower Mash

My toddler lately has been on a veggie strike. She use to eat every veggie in sight and then she came down with a bad stomach virus and decided that she would rather live on pancakes and fruit with the once in a while piece of chicken. 
We are a huge veggie eating family so I knew I needed to just keep trying with her and she would come back around. 
I don't have anything against hiding veggies but I do at some point want her to know and identify what she is eating so that she can make her own healthy choices. 
I have always been intrigued by subbing cauliflower for potatoes when making "mashed potatoes". I have known parents with great success with this so decided to give it a try. 
It turned out amazing! Even my husband who could take or leave cauliflower enjoyed the recipe. Our toddler ate 2 servings at dinner and another 2 servings at lunch the following day. That means this one is a winner for sure! 

Cauliflower Mash

Ingredients:
1 head cauliflower, cut into florets
1 TBS EVOO
2 cloves garlic
1/4 cup grated parm cheese (can use dairy free alternative)
1 TBS cream cheese (we love Green Valley Lactose Free) 
1/2 tsp kosher salt
1/8 tsp ground black pepper

Directions:

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.

1. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

1. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.