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
My 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
Winter 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
I love dessert for breakfast. When I bake muffins I make them as healthy as I can so I don’t feel guilty eating them for breakfast. Oil and butter can be swapped for apple sauce, mashed banana or Greek yogurt (or some combination thereof). Sugar can be reduced, especially if using banana as it has naturally occurring sugars. Nuts and/or seeds are added for an extra protein boost. White flour is swapped for a combination of whole wheat and Red Fife. Oats or other grains are added. Fruit is increased.