Parsnip Muffins. Because, why not?

Carrot and parsnip muffins in bowl

We have a lot of carrots and parsnips in our fridge right now. I mean a lot.  We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables.  We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly.  But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use.  Continue reading

Healthy(er) Eggs Benedict with Sauteed Kale

Healthier Eggs BenedictWhen I go out for breakfast Eggs Benedict is one my favourite things to order.  I rarely make it at home, because I cannot fathom making something so fat-laden as Hollandaise sauce.  It’s delicious when someone else cooks and I don’t see what’s in it, but making it myself somehow dampens my enjoyment by knowing how much butter is used!  I found this recipe which uses fat free Greek yogurt instead.  It doesn’t have quite the same taste as traditional Hollandaise, but it’s really good and it gives the eggs that same decadent feel.  I served them with sauteed kale; we get kale almost all year long from our CSA because they grow it a greenhouse and it adds an extra health kick! Continue reading

Red Fife Maple Walnut Pancakes with Sliced Strawberries

Red Fife Maple Walnut Pancakes with StrawberriesWe’ve been hit by a snow/ice storm today, and I am lucky to have the option to work from home.  I take transit, so commuting to work wasn’t so much of a concern, but I did already put away my winter parka and boots, and I’m stubborn and don’t want to get them out again on principle.  Silly, I know!  I treated myself this gloomy morning to these delicious and healthy pancakes.  I’m generally not a fan of pancakes (I know, that’s sacrilegious to some) but I really liked these.  The Red Fife, flax and walnuts added lots of flavour and texture.  And I’ve had a thing for strawberries lately, my impatience for spring produce is growing!  Continue reading

Strawberry Banana Red Fife Muffins with Flax, and some thoughts about wheat

Strawberry Banana Flax Muffins 2My Naturopath gave me this recipe which originally called for almond flour as she suggested it’s a good idea in general to reduce wheat intake.  I’ve read a lot about the wheat-free debate (including the book Wheat Belly) as well as much of the criticism against it (Paleofantasy, a criticism of the Paleo diet as opposed to only wheat, was just released and I’m curious to read it) but I’m still undecided as to how to how I feel about the whole thing.  Davis puts forth some very convincing arguments in Wheat Belly making it appear that once you eliminate wheat, all your problems are solved and life gets so much better. Continue reading

Sunday Baking: Healthy Carrot Oatmeal Breakfast Muffins

Carrot Oatmeal Muffins 2Winter is a great time to get creative with root vegetables, including for breakfast. Here is another muffin recipe that is healthy enough to eat for breakfast, like the Cranberry Almond Chocolate Chip Muffins I posted back in November.  This recipe has no added sugars whatsoever, and is tasty enough with the sweetness from the fruit and carrots, but next time I would add a tablespoon or two of honey just to add a tad of sweetness that I think will bring out the flavours better.  Continue reading